702 EXPERIMENT STATION RECORD. 



from 850 to 173,600. The average bacterial content of 10 samples of milk collected 

 ;it the railroad depots in Philadelphia in July, 1900, was nearly 5,000,000 per cubic 

 centimeter. In one instance the number of bacteria per cubic centimeter was 

 reduced from 5,040,000 to 110,000 by pasteurization, and in another instance from 

 about 500, 000 to 2,000. 



The dangers of an impure milk supply, II. A. Woodruff {Agr. Student's Gaz., 

 n. ser., 1 .' f 1904), No. ,.', pp. 51-58). — The author discusses the transmission of tuber- 

 culosis, foot-and-mouth disease, diphtheria, scarlet fever, typhoid fever, and other 

 diseases by means of milk, and suggests amendments in existing legislation consid- 

 ered necessary for the effective control of the milk supplies of England and Wales. 



An outbreak of diphtheria traceable to ulcers on cows' teats, W. Robert- 

 son {Public Health [London], 17 (1905), No. 4, pp. 246-250, fig. 1). — An account is 

 given of an outbreak of diphtheria in Leith believed by the author to be due to 

 infected milk from a herd in which many of the cows had ulcerated teats. An 

 organism resembling the Klebs-Loenier bacillus was isolated from the ulcers. 



The Babcock test for New Hampshire farmers, I. C. Weld [New Hampshire 

 Sta. Bui. 114, pp. 147-158, figs. 18). — Tests of a herd of 8 cows, morning and night 

 for 3 days, are given to illustrate variations in milk, following which the average 

 composition of milk is stated. A description is given of the Babcock tester, and 

 directions are given for taking samples, adding the acid, whirling the bottles, and 

 reading the results. The application of the Babcock test to cream, skim milk, and 

 buttermilk is also discussed, and suggestions are made concerning the cleansing of the 

 glassware. The New Hampshire law regarding the use of milk tests is appended. 



On the influence of the state of health on the freezing point of the milk, 

 Guiraud and Lasserre (Compt. Rend. Acad. Sci. [Paris'], 139 (1904), No. 8; abs. in 

 Rev. '•in. ~La.it, 3 (1904), No. 21, pp. 498,499). — Cryoscopic experiments with human 

 milk, from cases of jaundice, albuminuria, syphilis, and tuberculosis, and with milk 

 from tuberculous cows, and from goats affected with mammitis, show r ed that in all 

 these pathological cases the freezing points were lower than normal. 



On a case of abnormal milk, Debains and Desoubry (Rec. Med. Vet., 81 (1904), 

 No. 6; <il)s. in Rev. Gen. Lait, 3 (1904), No. 22, p. 523). — In the alteration observed 

 by the authors the cream had an oily and slightly gelatinous consistency, while the 

 remainder of the milk possessed normal characters which distinguished the condition 

 from ropy or slimy milk. The cause was believed to be bacterial infection, and the 

 trouble disappeared after disinfecting measures were employed. 



On some determinations of the viscosity of milk, C. Madella (Staz. Sper. Agr. 

 Jin/., 37 (1904), No. 4-5, p. 382; abs. in Rev. Gen. Lait, 3 (1904), No. 20, p. 476).— 

 From determinations made with Pagliani's viscometer the author concludes that there 

 is a relation between the coefficient of viscosity and the percentage of the different 

 constituents in milk, and that every diminution in these constituents causes a lower- 

 ing of the specific gravity. 



What ought one to know concerning milk, butter, and cheese? B. Wolfs- 

 hofer [Was muss man von der Milch-, Butter-, und Kasewirtschaft wissenf Berlin: 

 lingo Steinitz, 1904, pp. SO). — Various topics, such as milk faults, handling of milk, 

 milk as food, butter making, cheese making, etc., are treated in a very brief and 

 popular manner. 



On some milk products, J. Mayriiofer (Ztschr. Landw. Versuchiv. Oesterr., 7 

 (1904), No. 11, pp. 797-804). — Condensed milk, milk powder, plasmon, lactogen, and 

 some other preparations were analyzed. The average composition of 6 samples of 

 sweetened condensed milk was as follows: Nitrogenous substances, 11.86; fat, 11; 

 milk sugar, 10.06; cane-sugar, 37.46; ash, 2; and water, 27.62 per cent. 



A so-called whole-milk powder showed the following composition: Nitrogenous 

 substances, 17.56; fat, 22.9; milk sugar, 20.83; cane sugar, 28.77; ash, 5.90; and water 

 4.04 per cent was believed to have been prepared from skim milk. The average 



