19171 VETERINAKY MEDICINE. 877 



the quality of the milk, causing bloating of the cheese, but this was found to 

 be due to the fact that infection came from the whey tank and was trans- 

 mitted to the next day's milk through the use of the same cans for whey and 

 milk. 



Cheese making in Vermont, H. B. Ellenbebgeb (Bui. Vt. Dept, Agr., No. 25 

 (1916), pp. 31, figs. 3). — In addition to statistical notes on the cheese industry 

 in the State, suggestions are given for the manufacture of cheese under Ver- 

 mont conditions. A floor plan for a cheese factory to handle up to 12,000 lbs. 

 of milk is shown. 



Skimming whey at Vermont cheese factories, H. B. Ellenberger and M. R. 

 ToLSTEUP (Bui. Vt. Dept. Agr., No. 26 (1916), pp. 10).— Brief directions are 

 given for the skimming of whey and the manufacture of whey butter at cheese 

 factories. Results of three years' work at a small Vermont cheese factory 

 show that 2J lbs. of whey butter were made per 1,000 lbs. of milk, the net 

 receipts to patrons being 4.6 cts. per 100 lbs. of milk. 



The pasteurization of skim milk and whey as food for calves, V. A. Mooke 

 (N. Y. Dept. Agr. Bui. 81 (1916), pp. 1780-1797, pi. i).— This paper deals with 

 the subject from the standpoints of the prevention of the spread of the germs 

 of infectious diseases through milk and whey and the dietetics of heated milk. 

 An appendix gives tabulated results of experiments by various workers on 

 the thermal death point of tubercle bacilli. A bibliography is included. 



VETERINARY MEDICINE. 



Anaphylaxis to the separated proteins of horse serum, H. H. Dale and P. 

 Hartley (Biochem. Jour., 10 (1916), No. 3, pp. 408-433, figs. 10).— From the 

 study the authors conclude that each of the three proteins, euglobulin, pseudo- 

 globulin, and albumin, separable from horse serum by their physical and chemi- 

 cal properties, can act as anaphylactic antigen. A guinea pig which has been 

 sensitized by one of the proteins is more sensitive to that than to either of 

 the others from the same serum. In some cases the sensitization appeared to 

 be rigidly specific. 



The sensitiveness of the guinea pig to albumin is developed later than is 

 that to the globulins. This difference possibly accounts for the fact that 

 previous investigators failed to detect the sensitizing property of albumin. The 

 difference is especially marked when sensitization is carried out with the whole 

 serum. 



An effective dose of any of the proteins to which the guinea pig's plain 

 muscles have been sensitized partially or completely desensitizes it to the other 

 proteins of the same serum. No distinction of antigenic properties was shown 

 by the crystalline albumins of the white of the eggs of hens and ducks. 



The results are discussed in detail and are deemed of practical value in 

 concentrating the curative element in a specific immune serum, where the ideal 

 is " simply the reduction of the ratio of total protein to antitoxic value ; for 

 the purpose of reducing serum reactions the elimination of albumin seems to 

 be as important as that of euglobulin, when the pseudoglobulin is the fraction 

 carrying the therapeutic power." A relatively long latent period of the sensi- 

 tiveness to albumin is considered to represent the successive appearance, at 

 different time intervals, of sensitiveness to the different serum proteins rather 

 than as representing separate reactions to the sera of the different animals 

 which may have contributed to the serum. 



The action of hypochlorites and allied substances on proteins, and their 

 behavior on injection, T. H. Milboy (Biochem. Jour., 10 (1916), No. 3, pp. 453- 

 465, figs. 5). — Experiments are reported in graphical form and discussed on the 



