178 



EXPERIMENT STATION RECORD. 



Iii>t iKTiixl of 20 ilays the cows were o;iven in addition 30 gm. of salt each (laily, 

 during the second i)eriod of 20 days 80 gm. of salt, during the third period of 10 days 

 120 gni. of salt, and during the fourth period of 20 days the same as in the first 

 period. The amount of water consumed by each animal was carefully determined. 

 The milkingy were made twice daily, at 5 a. m. and 5 p. m. The average daily 

 :'3?ults are shown in the following tal)le: 



Average daily yieUJ a)id i-oniposition of milk. 



Cow No. 66: 

 Period I . . 

 Period II . 

 Period III 

 Period IV 



Cow No. 67: 

 Period I . . 

 Period II . 

 Period III 

 Period IV 



Nitrogen. 



Per ct, 



0.528 



.527 



.536 



.534 



.454 

 .458 

 .468 

 .460 



Bacillus lactis viscosus, a cause of ropiness in milk and cream, A. E,. Ward 



{Science, n. ser., IS (1901), No. 322, pp. 324, 325). — From the examination of cream- 

 eries in the State of New York, it was found that ropiness in milk from 3 different 

 localities was due to Bacilhis lactis viscosus. This organism, found in water, nmltiplies 

 at a temperature as low as 8° C. In the cases coming under the author's observa- 

 tion, the milk was cooled in long open-topped cans in ice water, and the water was 

 found in each instance to contain the organism. By adding to the Avater potassium 

 bichromate 1 part to 1,000, 1;he, trouble was obviated. Although scrupulous care 

 had been observed in sterilizing vessels, the trouble persisted in its appearance, the 

 milk doubtless being inoculated each time from the water in which the cans were 

 cooled. 



Tlie changes in milk caused by heating, J. Sebelien [Chem. Ztg., 2.'> {1901), 

 Nos. 27, pp. 29.3, 294; 28, pp. 307, 308). — A compilation of the work of various 

 authorities. 



Calcium and sodium citrates in the coagulation of the blood, lymph, and 

 milk, L. Babbatani {Atti. R. Accad. Sci. Torino, .i(j {1901), pp. 27-53; ahs. in Jour. 

 Che)n. Soc. [London'], 80 {1901), II, No. 461, p. 175). — The results shown support 

 Vaudin's hypothesis that the citric acid normally in milk assists in keeping the cal- 

 cium salts in solution. They also tend to confirm the view that cak'ium in a chem- 

 ically active condition is necessary to the coagulation of milk. 



The bacterial condition of city milk, and the need of health authorities to 

 prevent the sale of milk containing excessive numbers of bacteria, H. W. 

 Park {Science, ». ser., 13 {1901), No. 322, pp. 322, 323).— It was found that during 

 the coldest weather the milk sold in New York City averages about 250,000 bacteria 

 per cubic centimeter, during the cold weather about 2,000,000, and during hot 

 weather about 5,000,000. Investigation showed that the milk sold in other large 

 cities is in about the same condition. Attention is called to the fact that children in 

 cities sicken on the milk supplied in summer, and that where they are put on milk 

 that is sterile, or that contains few bacteria, they as a rule improve rapidly. Any intel- 

 ligent farmer with sufficient cleanliness and a low temperature can supply milk 

 averaging not over 100,000 bacteria per cubic centimeter; and the author suggests 

 that the sale of milk should be so regulated that that containing more than tliis num- 

 ber per cubic centimeter should be excluded from the market. 



A report upon the examination of milk, E. A. de Schweinitz( T. S. Dcpt. Agr., 

 Bureau of Aimnal InduHtry Rpt. 1899, pp. 147-153).— The results of the examination of 



