VETERINARY SCIENCE AND PRACTICE. 



991 



tent, or suspected of being in a spoiled condition or adulterated with oleomargarin. 

 In a number of cases the salt content was over 8 per ceut aud in one instance it was 

 13.5 per cent. Four cases are given in which the water content was over 30 per cent. 

 being 18.5 per cent in one case. 



Tests were made of the Gerher milk test for determining the fat content of butter. 

 It was found that the test was fairly accurate, bnt could hardly be relied on for more 

 than a preliminary test, and the determination of water in a calibrated tube was 

 preferred, together with the test of the behavior of the sample on melting, i. e., tin- 

 so-called Bisckoff 's test (E. S. R., 8, p. 25). 



Report of the Nuremberg municipal laboratory for the examination of foods 

 and condiments during 1896 I Milch Ztg., 26 (ISO?), No. 41, p. 658).— The part of 

 the report cited has to do with the control of milk and butter. Iu 11 cases the milk 

 appeared to be skimmed, but the low fat eoutent was found to be due to the fact 

 that the milk from the first part of the milking was placed upon the market, while 

 that from the last part was used for feeding calves. The author emphasizes the 

 necessity for a legal definition of whole milk. 



The average of the analyses of 333 samples of normal milk is given as follows : 

 Specific gravity 1.0319, total solids 12.91 per cent, and fat 3.90 per cent. The com- 

 position of 32 samples of butter examined during the year is given as follows : 



Composition of butter in Nuremberg. 



Degree of 

 acidity 



of butter. 



Degree of 



acidity 



of butter 



fat. 



Water 



content. 



Fai con- 

 tent. 



Kottstor- 



fer sa- 

 ponifica- 

 tion 

 number. 



Maximum 11.80 



Minimum 3.60 



Average 5. 70 



228.2 

 220.2 

 225. 8 



Report of the hygienic institute on food control in Hamburg to 1896, inclu- 

 sive, Dunbar and Farnsteineij {Milch Ztg., 26 {1897), No. 35, pp. 552-554). — The 



parts of the report noted have to do with the control of dairy products, especially 

 milk and butter. The average water content found for 292 samples of creamery 

 butter was 13 per cent, and 91 per cent of the samples contained less than 16 per cent 

 of water. Of 819 samples of tub butter or butter of unknown origin, 348 samples 

 contained 16 per cent or less of water, 138 contained from 16 to 19 per cent, 319 

 contained from 19 to 28 per cent, and 11 contained over 28 per cent of water. 



The question is discussed of the allowable amount of water in tub butter. In 

 Hamburg the limits fixed are 16 per cent of water for creamery butter and up to 19 

 per cent for tub butter. It is stated that in tub butter containing a high percentage 

 of water, oleomargarin, peanut oil, etc., are added to the butter to prevent the water 

 from separating out on keeping. Borax aud '"starch sirup'' (glucose) are also said 

 to be frequently added to butter to hold water which has been worked into it. 



Milk and dairy inspection, M. P. Ravenel {Pennsylvania Dept. Ayr. Spt. 1S96, 

 pp. 447-^457). — The danger of transmission of disease through milk is pointed out by 

 numerous citations, and an appeal is made for dairy inspection. 



VETERINARY SCIENCE AND PRACTICE. 



The contest against bovine tuberculosis, B. BANa (Ugeshr. 



Landm., 43 [1897), Xos. 41, pp. 185-489; 45, pp. 599-601).— An address 

 delivered at the Agricultural Congress held in Stockholm in July, 1897. 

 16733— Xo. 10-= — 7 



