f 



1917] VETERINARY MEDICINE. 177 



containing 40 per cent fat a kettle milk of at least 2.7 per cent fat, and for a 

 no per cent fat content Camembert a kettle uiilk of from 3.5 to 3.6 fat content. 



It is indicated that information of this nature is of value in view of the recent 

 legislation in CJermany in regard to the preparation and sale of cheeses of 

 specified standards. 



The milking machine a source of bacterial contamination of milk, G. F. 

 IIUEDiGER {.Jour. Infect. Diseases, 19 (1916), No. 4, PP- 652-654). — Experimental 

 data are submitted which indicate that milk may be badly contaminated by a 

 milking machine if the teat cups and rubber tubes are not carefully cleaned 

 and scalded before each milking. The use of chlorinated lime or like material 

 does not satisfactorily prevent bacterial growth in the tubes. 



It is further indicated that a mere inspection of the dairy without bacterio- 

 logical control of the milk maj- fail absolutely to locate an insanitary process 

 in the production of the milk. 



Ice cream, L. M. Davis {California Sta. Rpf. 1916, p. 48). — The author re- 

 ports that " there was no uniform relation between the consistency of an ice- 

 cream mix and the percentage of swell where different thickeners were used. 

 Increasing the consistency of the ice cream in the freezer by rapid freezing 

 reduced the percentage of swell. Decreasing the amount of sugar in the ice- 

 cream mix below normal increased the percentage of swell, but produced an 

 unfavorable effect upon the finished product from the standpoint of flavor and 

 texture. Increasing the amount of sugar in the ice-cream mix above normal 

 decreased the percentage of swell, and, while it produced a better texture, 

 resulted in ice cream which was too sweet. The consii^tency of an ice-cream 

 mix can be increased by the use of thickeners to a point where the percentage 

 of swell will be materially decreased." 



VETERINARY MEDICINE. 



Veterinary bacteriology, R. E. Bvchanan and C. Murray {Philadelphiu and 

 London: W. B. Saunders Co., 1916, 2. cd., pp. 590, figs. 209).— This is the second 

 edition of a volume by the senior author, previously noted (E. S. R., 26, p. 276). 

 ^lany chapters have been completely rewritten and several new ones added. 

 The organisms have also been regrouped in accordance with more recent con- 

 ceptions of relationships. 



Bacteriology. — General, pathological, and intestinal, A. I. Kendall {Phila- 

 delphia: Lea d Febiger, 1916, pp. X +17-651, pis. 9, figs. 9S).— This volume is 

 divided into five general sections : General bacteriology ; pathogenic bacteria ; 

 higher bacteria, molds, yeasts, filterable viruses, and diseases of unknown 

 etiology ; gastro-intestinal bacteriology ; and applied bacteriology. Special em- 

 phasis is laid on the chemistry of the activity of the micro-orgarisms. 



A text-book upon the pathogenic bacteria and protozoa, J. McFarlanu 

 (Philadelphia and London: W. B. Saunders Co., 1916, 8. ed., rev., pp. 807, pis. 3, 

 figs. .322). — The eighth revised edition of the work previously noted (E. S. R., 

 28, p. 78). 



The comparative resistance of bacteria and human tissues to certain germi- 

 cidal substances, R. A. Lambert (Jour. Amer. Med. Assoc., 67 (1916), No. 18, 

 pp. 1300. l.iOl). — A table giving results of a number of tests of the strengths 

 of some common germicides necessary to kill bacteria and of the strengths 

 necessary to kill tissue cells is submitted. Of the substances examined iodin 

 was the only one by which the cells were not destroyed more easily than the 

 bacteria. Mercuric chlorid, sodium hypochlorite (Dakin's solution), potasso- 

 mercuric iodid, argyrol, and phenol did not exhibit any great difference, how- 

 ever. 



