DAIRY FARMING — DAIRYING. 785 



Fjord pasteurizer in such a manner that milk is admitted to the pas- 

 teurizer only when the temperature of the outgoing milk is above 85° C. 

 If the temperature goes below 85° the difference in the expansion of 

 the two parts of the regulator (a brass aDd a steel rod) closes a valve 

 at the inlet and keeps it closed uutil the temperature of the milk at the 

 outlet reaches 85°. The experiments made with the regulator iu the 

 laboratory and under factory conditions show that it will control the sup- 

 ply of milk so that the pasteurization temperature is practically constant 

 at 85° C. The apparatus is described in detail in the report, and illus- 

 trations given of its various parts and connections. — F. w. woll. 



Tolerance of certain milk bacteria toward ether. S. M. Bab 

 cock and H. L. Russell ( Wisconsin Sta. Bpt. 1897, pp. 211-215). — 

 When fresh cheese curds were placed in an atmosphere saturated with 

 ether vapor it was found that the oxygen disappeared entirely in a 

 short time, being replaced by an equal volume of carbonic- acid gas. 

 Microscopic examination showed that the whey expressed from these 

 curds was teeming with bacteria. Cultures made from various colo- 

 nies were placed in respiration chambers in atmospheres of ether, 

 chloroform, and alcohol. There was evidence of growth except in the 

 alcohol chamber. 



Experiments to determine whether the organisms could live contin- 

 uously were made with lactic-acid bacteria and with the organisms 

 which have been found to grow in ether atmosphere. In these experi- 

 ments the inspired air was drawn through ether, so that the air was 

 saturated with ether vapor. The respiration of the lactic-acid cultures 

 ceased within a short time after the admission of the ether, but that of 

 the other culture continued for a period of 72 hours, the quantity of 

 carbon dioxid evolved gradually decreasing during this period and 

 finally ceasing. 



'•'This experiment indicated that a saturated ether atmosphere was not especially 

 suited for the development of the ether bacillus, hut that it possessed a tolerance 

 toward this anaesthetic that was far greater than any organisms heretofore reported." 



The ether organism was cultivated for a period of 8 months on artifi- 

 cial media, during which it seemed to lose its ether-tolerating property. 

 The culture characteristics of the organism are described. u In milk 

 cultures it produces an abundance of lactic acid from the sugar in the 

 milk, thus causing it to curdle quickly. No gas is produced in the 

 milk at all." 



Unorganized ferments of milk: A new factor in the ripening of 

 cheese, S. M. Babcock and H. L. Russell ( Wisconsin Sta. Bpt. 1897, 

 pp. 161-193).— -The authors give a clear, concise account of the changes 

 taking place in the ripening of cheese and the present status of the 

 theories regarding the cause of these changes, followed by an account 

 of their own investigations resulting in the discovery of an unorgan- 

 ized ferment as a natural component of milk. 



"The enormous development of lactic-acid bacteria in hard cheeses and the elimi- 

 nation of the digesting or peptonizing organisms at an early stage of the ripening 



