796 



An incision was ina«le where the iiatural opening shonld be, but after perforating 

 the skin no rectum was found, but a direct entrance int<» the abdomen. The inti-s- 

 tines that lodged in the pelvic cavity apparently were the colon or ciecum. I tried 

 hard to find the rec1uni,but did not succeed. On February 3 the <alf, which was 

 greatly emaciated, died. Tlie post mortem examination showed the following: On 

 opening the abdomen an irregular situs of the intestines was tirst noticed. In 

 removing the intestines I found the rectum near the liver, ending in a blind saek, 

 curved, and possessing a kind of nodule resembling somewhat a cicatrix. After the 

 removal of the intestines the curve of the sjiine to the left was very apparent, and 

 the left kidney was very small and situated on top of the right kidney. The otlier 

 organs were normal. The calf ecrtainly could not have lived. • • * 



Hy anyone that hail examined this case, together with its history, no other con- 

 clusion could possildy be reacln-d than to a.>icrilie the cause of the abnormalities of 

 the calf to the blow which its mother received 4 months previous to the birth. 



Cream rai.'^ing by cold deep skttinc;, IT. Snyder. B. S, (])p. 

 11_19). — studies wero iii;mU' of (1) tlu' rapidity of crcainiii^' and its 

 relation to the temperature of tlie surrounding water, and (2) the time 

 before skitniuin.o; ran safely be done. In these studies determina- 

 tions were made of tlu' pt-rcentage of fat in samples of the milk taken 

 from the t4)p, mi«ldle, and bottom of the ean at ditVen'Ut intervals from 

 the time of setting. The nr.inner of taking thes«' samples was as follows: 

 Perforated corks carrying glass tubes were fastened into a block of 

 wood and ])la«-ed on the top ot' the c;iii. Tlie tubes w«'re adjusted so as 

 to reach to the bott<»m and middle sections of the can. In sampling, 

 a rul>bcr connection was made with a i>i]>ett<'. the jupette tilled by sut'- 

 tion, and the connection (hen closi'd with a iiinchco<k to pri'vent tlis- 

 turbanee of the milk. The section fnun the top was taken ju.st below 

 the cream line. 



IxifjiitlH}/ of thr process nud its rrhitiint to thr trmperuturr of the siir- 

 roiiiulin;/ icntrr (pp. ll-KJ). — Determinations were made at frequent 

 intervals of the fat content of samples of milk taken from the top, 

 middle, and bottom (d" cans of milk set as follows: At 90"' F. in water 

 at 40'^, at S4 in wafer at 17", at Ol.*" in wat4'r at il^, at S'2^ in water 

 at 48'^, at 90'=' in wat4?r at 43^, and at 90^ and 93^^ in water at 47^ The 

 milk as set contained from 1.15 to "» per cent of fat. The results of 

 these determinations arc fidly tabulated. From them the author makes 

 the following summary: 



(1) The tirst and most marked action aflecting the composition and tomperaturo 

 takes place in the bottom layer, and within !."> minutes this layer will show a less 

 per cent of fat. Tiie temperature of tlie middle section is atlected more 8l<»wly and 

 sud'ers less loss of fat. 



(2) The top section, when the action is very rnpid. may at the tirst-hour period 

 contain more fat than tin- original milk, but .as the period increast-s it grows jioonr. 



(3) In each of the corresponding perio<ls the top layer is always richer n» fat tbnn 

 the middle layer, the middle layer is richer than the bottom, and the bottom layer 

 is always the poorest. During the tirst ."i or ti hours the same relationship exists 

 as to temperatures. The miildle section hivs an intermediate t^Mnper.nture between 

 the bottom and top sections, which .are respectively the lowest and highest. 



(i) At the time of skimming the same relationship of the diflerent secticms as to 

 fat exists. This emphasizes the fact that .samples of skim milk for analysis must bo 

 well mixed in order to obtain a sample that will represent the average composition, 



