G90 EXPERIMENT STATION RECORD. 



R., fl, p. 1083), from which the author concludes that "the dairy farmer need no 

 longer feel the necessity for supplying his cows at all costs with a highly nitroge- 

 nous diet; a liberal ration of eereal corn, including bran, is apparently sufficient to 

 yield a full supply of milk and butter." 



Is the fat of the food directly transmitted to the milk? WlNTERNITZ (Miinchen. 

 Med. Wchngchr., 44 {1897), No. 30; ahs. in Ztsehr. Fleisch uud Milchhyg., 8 (1S9S), No. 11, 

 l>. 209). — The author fed iodin fat to a goat and examined the milk for iodin. The 

 results, he believes, indicate that the food fat is transmitted to the body fat or milk. 



Abnormal milk (Milch Ztg., 27 (1898), No. 48, p. 760). — A cow at the agricultural 

 academy at Poppelsdorf, in the last stages of lactation, gave milk with from 6.5 to 

 7 per cent of fat. When she was nearly dry she gave 60 gm. of milk at night and 

 100 gm. in the morning which contained 42.1 per cent of solids, 25.57 per cent of fat, 

 10.53 per cent of solids-not-fat, and 2.32 per cent of sugar. She was found unsound 

 when slaughtered. 



Milk supply and the public health, W. T. Sedgewick ( Agr. Massachusetts, 1897, 

 pp. 16-54). — This is a popular paper delivered before a public meeting of the Massa- 

 chusetts Board of Agriculture, iu which the character and sources of milk contam- 

 ination are discussed and suggestions made on the production and handling of milk 

 from a sanitary standpoint. 



The present status of the "milk ice" question (Milch Ztg., 27 (1898), No. 49, 

 p. 776). — A commission sent by the Mark Brandenburg to investigate the, milk ice 

 trade in Copenhagen (E. S. R., 9, p. 581) reports that at present about 18,000 liters are 

 sold daily. There has been no difficulty in introducing milk ice, but on the contrary 

 the demand at times has exceeded the supply. It is preferred to other milk by the 

 customers because the chilling as soon as possible after milking preserves the original 

 aroma and hinders the action of micro-organisms. It is of advantage to dealers, as 

 surplus milk can be stored for some time and used as needed. 



Why milk sours and how souring can be prevented or at least delayed, G. M. 

 Whitaker (Agr. Massachusetts, 1897, pp. 48-53). — This treats in a popular manner of 

 the souring of milk and the value of cleanliness and prompt cooling as preventives. 



Pasteurization of milk, F. E. Emery (North Carolina Sta. Bui. 148, pp. 300-304, fig. 

 1, dgm. 1). — A popular explanation of pasteurization with an illustrated description 

 of a pasteurizing apparatus devised at the station. The apparatus consists of a 

 large galvanized iron box with a rack for supporting the jars or cans and heated by 

 live steam or a stove. A diagram shows the temperature of the milk and the water 

 in the box during two trials. 



The effect of several substances on the curdling of milk, T. Bokorney (Milch 

 Ztg., 27 (189S), No. 49, pp. 769, 770). — Experiments with a number of common and 

 some new milk preservatives. Most of the new substances were ineffective. 



Observations on the ripening of cream, W. Gransky (Milch Ztg., 27 (1S9S), No. 

 47, pp. 741-742). — Data covering a little over 2 weeks, collected at the dairy institute 

 at Hameln. 



Effect on the quality of butter of feeding oil cakes (Milch Ztg., 27 (1898), No. 

 46, pp. 721-722). — An account of English experiments noted elsewhere (p. 685). 



Cost of production of butter, T. L. Haecker ( Wisconsin Dairymen's Assoc. Ilpt. 

 1898, pp. 127-142). — A popular address. 



VETERINARY SCIENCE AND PRACTICE. 



Preliminary report upon a comparative study of tubercle bacilli 

 from man (sputum) and from cattle, T. Smith {Agr. Massachu- 

 setts, 1897, pp. 564-581). — The author's observation that there were dif- 

 ferences iu the lesions produced in guinea pigs by the inoculation of 

 tubercular products of cattle and from the sputum of human beings 



