1176 EXPERIMENT STATION EECGED. 



31 ilk sickness, by G. IF. McCoy (pp. 211-219). — A brief review of our avail- 

 able knowledge regarding this peculiar disease is presented. 



The relation of coiv's milk to the zoo-parasitic diseases of man, by C. W. Stiles 

 (pp. 223-225). — Tbe author shows that so far as the zoo-parasitic diseases of 

 man are concerned there is little to fear concerning the presence of such para- 

 sites in milk. 



Morbidity and mortality statistics as influenced by milk, by J, M. Eager (pp. 

 229-242). — According to the figures summarized and discussed the high infant 

 mortality may be attributed almost entirely to impure milk. 



Ice cream, by H. W. Wiley (pp. 245-305). — In the discussion of this subject 

 the author considers the use of ice cream as " an article of food, its composition, 

 the extent to which it may be contaminated or adulterated, and the results of 

 such contamination upon the public health. He also i-efers to the established 

 standards governing its manufacture and presents evidence to show their rea- 

 sonableness to the manufacturer and the consumer." 



The chemistry of milk, by J. H. Kastle and N. Roberts (pp. 309-417).— The 

 authors present " a general survey of our present knowledge regarding the 

 physical and chemical characteristics of milk, the chemical changes in milk 

 brought about by the action of heat and acids, and also those accomplished by 

 the action of enzyms and micro-organisms." According to the results of investi- 

 gations conducted by the authors, the milk ferments can withstand a tempera- 

 ture of GO to 65° C. for some time without much real injury. Consideration is 

 given " to the subject of milk adulteration by skimming, watering, and the 

 addition of foreign substances, including artificial coloring matters and milk 

 preservatives. Some attention has been paid to the effect of artificial coloring 

 matters and preservatives on the health of man." In a general consideration 

 of the Washington milk supply it was shown that " 12 per cent of the samples 

 examined were found to be below the legal standard, 3.7 per cent gave evidence 

 of having been watered, and a very- large proportion of the samples contained 

 appreciable quantities of dirt. None of them contained artificial coloring mat- 

 ters, and only one contained milk preservatives." 



The number of bacteria in milk and the value of bacterial counts, by M. J. 

 Rosenau dip. 421-445). — The author presents the results of bacteriological ex- 

 aminations of milk in many cities and points out the advantages of bacterial 

 counts to the health officer and the practical dairyman. 



The germicidal property of milk, by M. J. Rosenau and G. W. McCoy (pp. 

 449-476). — This article has also appeared in Journal of Medical Research, IS 

 (1908), No. 1, pp. 16.5-202. 



" Judged by the number of colonies that develop upon agar plates, the bacteria 

 in milk first diminish then increase in number. This so-called germicidal 

 property of milk occurs only in the fresh raw fiuid. 



" For the most part our work plainly shows that no actual reduction in the 

 number of bacteria occurs. However, when compared with the controls a 

 restraining action is evident. The phenomenon therefore appears to resemble 

 that of a weak antiseptic rather than that of a true germicide. 



" The ' gei-micidal ' action of milk varies in different animals and in the milk 

 from the same animal at different times. At most the action is variable and 

 feeble. It can not take the place of cleanliness and ice, but may be taken 

 advantage of in good dairy methods." 



The significance of leucocytes and streptococci in milk, by W. W. Miller (pp. 

 479-486). — The author reviews the work of a considerable number of investi- 

 gators regarding the presence of leucocytes and streptococci in milk, and con- 

 cludes that our present knowledge concerning their sanitary significance is very 

 unsatisfactory. 



