DAIRY FARMING DAIRYING AGROTECHNY. 1175 



note that there appears to be some relation between the lime content of the 

 chick and its vitality, as indicated by the percentage of chicks alive at the end 

 of 4 weeks. . . . 



" We are not prepared, with the insufiicient data which we have at hand, to 

 give the above hyi)othesis with reference to the relationshii) between lime con- 

 tent and vitality as a dt'tinite conclnsiou, nor to state what conditions in incuba- 

 tion will cause the maximum absorption of lime; but we feel that the point is 

 worthy of further study." 



DAIRY FARMING— DAIRYING— AGROTECHNY. 



Milk and its relation to the public health {I'uh. Health <nid Mar. Ilosp. 8crv. 

 V. S. Hyg. Lab. Bui. .'il, pp. 757. pis. J), figs. 9, dgms. 7). — In the introduction 

 to this publication, by W. Wyman ( iii». 11-17) it is stated that " it has been the 

 object to include in this volume all available data showing the influence of millc 

 as a carrier of infection, its chemical composition, the contaminations found 

 therein, their influence upon it as an article of food, and the measures necessary 

 in its production and handling to ])reveut such contamination. 



" It is evident, from a broad view of the subject, that a pure and wholesome 

 milk supply is possible, and this volume contains all the necessary information 

 to attain that end, as well as the existing standards of purity to which it should 

 conform. 



" The three cardinal requirements — cleanliness, cold, and speedy transporta- 

 tion from the cow to the consumer — must be observed, and the cow herself must 

 be free from disease. For their observance, intelligence and care on the part 

 of the dairyman and milk dealer are absolutely essential. 



''The bearing of all these points upon the wholesomeness of milk, its treat- 

 ment when contaminated, and its use as an article of food, especially for infants, 

 has been treated in detail by the various collaborators," who contribute the 

 series of articles of which the bulletin is composed. 



Milk as a cause of epidemics of typhoid fever, scarlet fever, and diphtheria, 

 &// J. VT. Trask (pp. 21-147). — An attempt is made to show how serious an in- 

 dictment might be returned against milk as a carrier of diseases. A compilation 

 of ei)idemics summarized from the reports of some 500 is presented and dis- 

 cussed in such a way as to show how disease may be spread by means of 

 infected milk. 



The milk supply of cities in relation to the epidemiology of typhoid fever, hy 

 L. L. Lumsdcn (pp. 151-159). — It is shown in this article how the milk supply 

 of cities becomes contaminated with typhoid bacilli, and epidemiological meth- 

 ods of determining the influence of milk as a factor in the propagation of 

 typhoid fever are considered. 



The frequency of tubercle bacilli in the market milk of the city of Washing- 

 ton, D. ('., hy J. F. Anderson (pp. 103-192).— The author found "that 0.72 per 

 cent of the samples contained tubercle bacilli virulent for guinea pigs, and that 

 11 per cent of the dairies whose milk was examined supplied milk containing 

 these micro-organisms in sufiicient number and virulence to render guinea pigs 

 tuberculous. The milk purchased by one charitable institution for the use of 

 children caused tuberculosis in the animals upon which it was tested. Evidence 

 of this character again emphasizes the necessity of ai»i)lying the tuberculin test 

 among dairy herds, and taking necessary precautions with respect to milk of 

 doiibtfnl character." 



The relation of goat'tf milk to the s/iread of Malta fever, by J. F. Anderson 

 (pp. 19.^»-20S). — The author summarizes the evidence proving that Malta fever 

 may be spread by infected goat's milk. 



