474 EXPERIMENT STATION RECORD. (Vol. 3fi 



crops. Among the suggested uses of the data is a method of determining the 

 live stock capacity of a farm, making the dairy cow the unit. 



A review of the milk situation in New York, J. J. Dillon (Hoard's Dairy- 

 man, 52 {1916), No. 16, pp. 550, 551). — The author reviews briefly the conditions 

 surrounding the milk supply of New York City during the last 40 years and 

 gives rather full information regarding the recent agitation between milk pro- 

 ducers and dealers supplying the New York market. 



Common sense in dairy inspection, E. Kelly {Cornell Countryman, IJf 

 {1916), No. 2, pp. 109-112, fig. 1). — In this article the advantage of educational 

 work in the improvement of milk supplies is emptiasized. 



In the author's opinion the health department that deals only with the pro- 

 duction of sanitary milk and not with the economic problems which face the 

 dairymen is shortsighted. " Profit for the producer is absolutely necessary if 

 clean milk is to be produced for the people in the cities, and it is well for us 

 to have this in mind as we go about the work of dairy inspection." 



The grading of milk in small communities, L. R. Williams {Amer. Jour. 

 Pub. Health, 6 {1916), No. 10, pp. 1093-1099).— In this paper the author re- 

 views the progress being made in the campaign on the grading of milk in cities 

 having a population of less than 50,000 and in the villages and smaller com- 

 munities in New York since the adoption of the state milk code. 



The new state dairy law, C. L. Roadhouse {Univ. Cal. Jour. Agr., 4 {1916), 

 No. 2, pp. JfS, 62, 63, fig. 1). — The objects and provisions of the new California 

 state dairy law which became effective October 1, 1016, are briefly stated. 



This law provides that all milk and cream or other milk products except cheese 

 sold in retail trade must either be produced from animals which have passed 

 an official tuberculin test or the milk must be pasteurized. It also provides for 

 the grading and labeling of milk when it is sold in cities where a dairy inspec- 

 tion department is maintained. The author states that it is not the intention 

 of the authorities to attempt the enforcement of the portion of the law which 

 pertains to cream for butter making since this is not included in the heading of 

 the law. 



Directions are given for the tuberculin testing of cattle and the pasteuriza- 

 tion, grading, and labeling of milk in conformity with this act. 



The heat resistance of nonspore-forming bacteria in milk, C. Gokini 

 {Clin. Yet. [Milan^, 39 {1916), No. 15, pp. ^45-450).— Summing up his studies 

 on the survival of nonspore-forming bacteria in sterilized milk the author states 

 that this phenomenon is due either to the presence of a species or race of mi- 

 crobes possessing exceptional heat-resisting qualities, or to the protective in- 

 fluence of enveloping casein which is formed around the individual germs, prob- 

 ably due to the biochemistry of the germ itself, either before or during steriliza- 

 tion. 



The value of efficient, commercial pasteurization in safeguarding milk 

 naturally infected with tubercle bacilli, J. Tkaum and G. H. Hart {Jour. 

 Amcr. Vet. Med. Assoc, J,9 {1916), No. 5, pp. 678-698) .—The authors give a 

 brief review of the most important literature on the thermal death points of 

 tubercle bacilli, and report experiments along this line with samples of milk 

 from a herd consisting entirely of cattle which had reacted to the tuberculin 

 test. 



The milk from this herd was pasteurized in a large milk plant in the regular 

 routine manner of pasteurizing, all milk going through the plant. The pas- 

 teurization was done in a battery of three large insulated water-jacket vats in 

 which the milk was constantly agitated by means of revolving feed worm coil 

 pipes. Samples were taken of the raw milk from the weigh tank, of tliy 



