888 EXPERIMENT STATION RECORD. 



classes of milk, was over 5,500,000 per cubic centimeter. Ten samples contained 

 40,000,000 or more per cubic centimeter, and L0 others contained between 20,000,000 

 and 40,000,000 per cubic centimeter. These large numbers in a few samples make 

 the total average very much higher than it should be. The worst samples were 

 usually found at restaurants or with small retail dealers, so that such milk reaches 

 fewer persons than that from the better supplies. Seventy-seven samples, 28 per 

 cent of the samples tested, contained less than 100,000 bacteria per cubic centimeter. 

 About '->\ per cenl contained less than 500,000 per cubic centimeter, and 121 samples, 

 corresponding to about 45 per cent, contained less than 1,000,000 per cubic eenti- 

 meter. . . . 



••()i 342 samples tested for fat, 64 (18.7 per cent) were found to contain less than 

 3 per cent; 11 of these were below 2.75 per cent, 22 below 2.3 per cent, 12 below 

 2.25, and 7 below 2 per cent. Of 329 total solids determined 190 were below 12.il per 

 cent, 72 less than 11.5 per cent, and 37 less than 11 per cent. The specific gravity 

 of 18 out of 329 samples was below 1.029. . . . The restaurant milk, as a class, was 

 badly adulterated, the average per cent of total solids in all of the samples exam- 

 ined from this source (29) being only 11.33 per cent, and 13 of the samples were 

 below 3 per cent fat and 11.5 per cent total solids. . . . 



"Fifteen per cent of the samples examined were undoubtedly watered or skimmed.'' 



Tuberculosis and milk supply, M. P. Rayenel (Pennsylvania Dipt. 

 Agr. h'pt. 1897, pp. 495-507). — The author cites evidence bearing on the 

 question of hereditary transmission of tuberculosis and on infection by 

 means of tuberculous milk, and gives the data and conclusions of exper- 

 iments in which guinea pigs were each subjected to an intraperitoneal 

 injection of 10 ce. of milk from cows reacting to tuberculin and show- 

 ing physical signs of tuberculosis. In summarizing 3 series of experi- 

 ments, the author says that " lo.4 per cent of the animals became 

 tuberculous from the single dose of milk." In a later series of experi- 

 ments animals were inoculated with sterilized and unsterilized milk but 

 none in either lot developed tuberculosis. 



" From these and other like experiments it is fair to conclude that the number of 

 bacilli in the milk of tuberculous animals varies from day to day, although it is pos- 

 sible that in taking 10 cc. from the whole mass of milk, we may have missed bacilli 

 which were few in numb rs. Additional evidence has also been given to show that 

 the bacillus of tuberculosis may pass into the milk of cows having general tubercu- 

 losis, but whose udders are perfectly healthy, so far as the most careful examination 

 by competent veterinarians can show. . . . Milk from suspected cattle should be 

 carefully sterilized before using, and especially should not be given to infants and 

 invalids. The inspections of the animals should be at intervals frequent enough to 

 keep the disease from gaining headway before being discovered." 



Tubercle bacilli in butter, Lydia Kauinowitsch (Dent. Med. 

 Wchnschr., 25 (1S99), No. 1, p. 5; abs. in Gentbl. BdTct. u. Par., 1. AM., 

 25 {1899), No. 2-3, p. 77; Science, n. ser., 9 ( 1898), No. 215, p. 232).— The 

 author, Avhose previous work on this subject was published in 1897, has 

 recently conducted further experiments in Berlin, examining the prod- 

 uct of 14 dairy stores. Of these, 13 showed no trace of true living 

 tubercle bacilli, but in many instances pseudo tuberculous bacilli were 

 found. The product from one store was found to contain tubercle 

 bacilli; and during June and July the butter from this store was exam- 

 ined and 70 per cent of it found to contain living tubercle bacilli. Ani- 

 mals injected with the pseudo-tuberculous bacilli died of peritonitis. 



