388 EXPERIMENT STATION RECORD. 



5 cc. of a mixture of the sediment and cream. Of 10 animals inoculated 

 7 became infected with tuberculosis. Fresh milk obtained from dealers 

 was inoculated into 30 guinea pigs, with the result that 10 died, 1 dying 

 from the effects of tuberculosis. 



The author discusses the results as pointing to the danger of infection 

 from tuberculosis, strongly advises sterilizing milk on a commercial 

 scale and in the home, and points out the desirability of veterinary con- 

 trol of dairy herds. The testing of milk for disease germs is believed to 

 be quite as important as the ordinary milk control in which the fat con- 

 tent or addition of water is determined. The author regrets the lack of a 

 rapid and safe method by which tubercle bacilli can be detected in milk, 

 making it practicable to exclude from sale milk containing the bacilli. 



The recognition of tubercle bacilli in butter and milk (Arb. K. 

 Gesundheitsamte, 14, Wo. 1: abs. in Mitch Ztg.,27 [1898), No. 35, pp. 551, 

 552). — In the examination of 102 samples of butter, using guinea pigs 

 for experimental animals, a new rod bacillus, very similar to the tuber- 

 cle bacillus, was found. This bacillus, it is stated, might easily be mis- 

 taken for the tubercle bacillus, especially by an inexperienced observer. 

 Of the 102 samples of butter, 17 contained tubercle bacilli alone, 16 con- 

 tained tubercle bacilli and the new rod bacillus, 38 contained the new 

 bacillus alone, and only 17 were free from both bacilli. 



The new bacilli did not cause sickness in guinea pigs except when 

 present in large quantities. The effect was more marked when the ba 

 cilli were taken with large quantities of butter, in which case the effect 

 on the peritoneum was very similar to that produced by tubercle bacilli 

 and butter, the animals dying in both cases with similar symptoms. 



Of 01 samples of milk collected from milk wagons and dairy stores in 

 Berlin, 9 contained tubercle bacilli, 1 contained the new bacillus, and 

 51 were free from either kind of bacilli. It is thought possible that the 

 new bacillus may have been overlooked in some of the earlier samples 

 examined. 



Milk supply from a bacteriological standpoint, P. Ravenel (Jour. Com p. Med., 

 1898, No. 4, pp. 215-221). 



On the ripening of cheese, J. Schivokich (Ann. Inst. Pastern; 12 (1S9S), Xo. 6, pp. 

 400, 401). 



Dairy department, E. E. Kaufman (North Dakota Sta. Itpt. 1S97, pp. SO, SI). — A 

 brief account of the work of the dairy department of the station. 



On the fungus flora of Brie cheese, J. Constantin and J. Ray (Compt. Rend. 

 Soc. Biol., 1898, No. 16, pp. 504-507). 



Micro-organisms in the dairy, N. Bendixen (Die Mikroorganismen im Molkereibe- 

 triebe. Berlin: 1897, pp. 44: abs. in Hyg. Rundschau, S (1898), No. 11, p. 548). 



The mechanical purifying of milk and apparatus for this purpose, A. Layallk 

 {Milch Ztg., 27 {1898), No. 25, pp. 390-392, figs. 7; 26, pp. 405, 406, figs. 10; 27, pp. 417- 

 419, figs. 5). — The article describes various forms of centrifugals, strainers, filters, and 

 apparatus for sedimentation for cleaning milk on a large and small scale. 



Extracts from the report for 1897 of the Dairy Institute at Hameln {Milch 

 Ztg., 27 (1898), No. 23, pp. 354-356). — Data are given as to the efficiency of separators, 

 the losses in butter making, testing of skim milk by Gerber's apparatus, etc. 



