436 EXPERIMENT STATION RECORD. 



tion showed no foreign fats; but an unknown fungus was found on the 

 affected portions. It was sent to this Department for examination, 

 where it was identified as a new species of mold, and named Stemphy- 

 lium hutyri. Another instance of its occurrence is noted in some 

 butter from North Carolina. In this case '• the disease seems to have 

 been introduced from the paper used in wrapping." 



Acidity of milk increased by boracic acid, E. H, Farrington 

 {Jour. Amer. Ghem. Soc, 18 (i<S5'6), iV^o. 9, p. 847). — The author found 

 that a given amount of " preservaline " increased the acidity of milk 



4 times as much as it did that of a like quantity of water. He is unable 

 to explain the reaction, but recognizes in it a simple means of detect- 

 ing boracic acid or preservaline in milk, as 1 gm. of the latter per liter 

 of milk gives an acidity equivalent to sour milk. 



On a fraud in milk, E. H. Jenkins {Connecticut State Sta. Bpt 



1895, pp. 214, 215). — Several samples of milk from a single dairy were 

 found to be much below the normal for whole milk, resembling watered 

 milk. It was learned subsequently that '' when the cows were about 

 half milked, the calves were turned in to feed and finish the milking." 

 Several analyses showing the composition of the milk from the first and 

 last part of the milking are quoted: 



"Allowiug calves to take a part of the milk is a common and, in itself, proper 

 practice; but anyone who sells the first of the milking as whole milk grossly 

 defrauds the purchaser. This case is interesting in calling attention to a possible 

 dishonesty which is not always fully and certainly met by legislation." 



The [Thistle] milking machine at Fritzow, Colberg, LiNDENBERa 



{Milcli Ztg., 25 {1896), No. 28, p. 446).— The working of the machine is 

 described (see E. S. R., 7, p. 70). After using it for 2 months, the writer 

 states that although he was somewhat skei>tical at first, he is thoroughly 

 convinced of its utility. Ten cows are milked at once, requiring about 



5 minutes. For milking 82 cows only one man and a boy are required. 

 The milking is entirely satisfactory, and the yield of milk has in- 

 creased over hand milking. No trouble has been had with the machine 

 from the first day. It is believed that it will pay for itself in a year. 



Butter tests of Jersey cows at the show of the Royal Jersey 

 Agricultural Society {Milch Ztg., 25 {1896), Wo. 29, p. 462).— At the 

 show held on the Island of Jersey in May, 1896, 17 cows were entered 

 in the 24- hour butter test. The milk was creamed by a hand separator, 

 and the cream churned the next morning. 



The results for the 3 cows taking the gold, silver, and bronze medals 

 were as follows : Milk yield— Fancy 8,007, F. S. H. C, 47 lbs. 6 oz. ; Mari- 

 ette 5,535, P. S. C, 47 lbs. 2 oz.; Cunning Fox 6,338, F. S. C, 44 lbs. 10 

 oz. Butter yield— 3 lbs. 3^ oz., 2 lbs. 12^ oz., and 2 lbs. 8^ oz., respec- 

 tively. Amount of milk required to make 1 lb. of butter — 14.79 lbs., 

 17.03 lbs., and 17.73 lbs., respectively. 



The preservation of butter, V. von Klecki ( Oesterr. Molk. Ztg., 



1896, Nov.; abs. in Milch. Ztg., 25 {1896), No. 45, p. 7i7).— The author 



