DATRY FARMING DAIRYING. 995 



Bacteriological examinations were made of the glandular tissue of 

 the apparently healthy udders of cows, together with the foremilk of 

 these cows just before they were slaughtered. The udders were divided 

 arbitrarily into three parts, the teat and cistern, the middle part above 

 the cistern, and the part above the middle. It was found by cultures 

 that — 



"The same organism frequently occurred in the foremilk and in each <>f the three 

 parts of the udder. Most of the bacteria obtained in pure cultures were found to 

 belong to one of three micrococci. . . . The evidence at hand indicates that the 

 teats and the greater portion of the udder may normally contain bacteria. It also 

 seems highly probable that a few at least of the organisms found in the udder 

 remain there after each milking, becoming the progenitors of the organisms found 

 to be present in the milk when drawn." 



Bacillus typhi abdominalis in milk and butter, H. L. Bolley aud 

 M. Field (Centbl. BaJct. u. Par., 2. Abt., 4 {1898), No. 24, pp. 881-887).— 

 After a review of the literature of the subject the authors report the 

 results of a large number of experiments in which sweet milk, sour 

 milk, buttermilk, and butter were inoculated with typhoid cultures from 

 different sources. These samples were examined for bacilli at differ- 

 ent dates after the inoculation. From the results the authors conclude 

 that typhoid bacilli may remain in butter in an active virulent condi- 

 tiou for at least 10 days, and under many conditions probably for a 

 much longer period, as, for example, butter containing a large percent- 

 age of buttermilk, which the experiments showed to be a good culture 

 medium. 



The presence of bacteria in butter, Hormann and Morgenroth 

 (Hyg. Rundschau, 8 (1898), No. 5, pp. 217-230).— -The authors' conclusions 

 are as follows : 



(1) The best method for detecting tubercle bacilli in butter is to 

 inject 4 to 5 cc. of the butter melted at 37° C. into the peritoneal cavity 

 of 3 guinea pigs. Cultures (at least 8 or 10) are made from the affected 

 organs of the dead animals or those killed after 4 to weeks, and parts 

 of these organs are also introduced into the peritoneal cavity of 2 other 

 guinea pigs and a rabbit. These latter animals are killed after 4 weeks, 

 and blood serum cultures made. 



(2) True tubercle, bacilli not infrequently occur in butter. 



(3) An acid-resistant bacteria is found in butter, which produces 

 sickness in guinea pigs. This, however, is not likely to be mistaken 

 for tubercle bacilli. 



(4) From a hygienic standpoint the use of ordinarily prepared butter 

 is open to question, aud pasteurizing the milk or cream used for butter 

 making is desirable. 



Further contributions on the presence of tubercle bacilli in 

 butter and cheese, Hormann and Morgenrotii {Hyg. Rundschau, 

 8 (1898), Xo. 22, pp. 1081-1084).— Three additional samples of butter 

 from different sources were tested, and one found to be infected with 

 tubercle bacilli. 



