588 EXPERIMENT STATION RECORD. 



steam before and after milking each cow, the number of bacteria was but Uttle higher 

 than when the samples were taken direct from the cows. (3) When the milk pails 

 were not sterilized, the numl)er of bacteria was higher than when the milk was 

 collected directly. The greater the care in milking and the better the hygienic 

 conditions of the cows and surroundings, the lower the bacterial content of the milk. 



(4) There was an enormous increase in the number of bacteria during shipment. 

 From the large bacterial content of milk collected on depot platforms it is apparent 

 that there is much room for improvement in the methods of collection and shipment. 



(5) It was found that some Ijacteria gained access to the milk during the processes 

 of filtering, cooling, and bottling. It is therefore recommended that the apparatus 

 employed for this purpose should be as simple as possible, and so constructed that it 

 can be easily disconnected, cleaned, and sterilized. (6) A few leucocytes were found 

 in practically all the milk examined, and this ajipears to be an entirely normal con- 

 dition. (7) The prevalence of pus cells in the milk appeared to be influenced 

 directly by the hygienic condition of the cows. This is also apparently influenced 

 to sonae extent by other factors, probably by the character of the food. (8) Though 

 no positive evidence was obtained of any pathogenic effect of the streptococci in the 

 milk when inoculated into guinea pigs and rabbits, it is probable that when these 

 organisms are i)resent in large numbers, as in some of the samples, they would be 

 injurious to infants or sick persons when such milk is taken in large quantities." 



The presence of tubercle bacilli in market milk, and its diffusion, C. Tonzig 

 {Arch. Hyg., 41 {1^01), No. 1, pp. 46-67). — A study of the tubercle bacilli content of 

 market milk of Padua, and statistics of various provinces in Italy. 



Hydrogen peroxid as a preservative, especially for milk, Jablin-Gonnet 

 {Avn. Ch'nn. Aitnhjt., 6 {1901), pp. 1-29-133; ahs. in CItetn. CeiitbL, 1901, I, No. 21, p. 

 1173). — The author found hydrogen peroxid to be an efficient and harmless preserva- 

 tive for milk. Young dogs and cats thrived upon portions of milk containing 10 to 

 15 cc. of it. The author himself during 2 months consumed 5 liter of milk daily con- 

 taining 8 per cent of hydrogen peroxid, withcRit experiencing the least derangement. 

 The hydrogen peroxid employed was neutralized with calcium carbonate; 1 cc. pre- 

 served 1 liter of milk 2 days; 2 cc, 4 days; and cc, for 6 days. 



Systematic inspection of milk for preservatives, A. E. Leach {Analyst, 26 

 {1901), No. 308, pp. 289-291). — Statements regarding the inspection of milk in Massa- 

 chusetts, and methods for the detection of preservatives. In 5,169 samples examined, 

 3.5 per cent were found to contain foreign substances. The most common were 

 formaldehyde, boric acid, and sodium bicarbonate, the former being on the increase 

 and the two latter on the decrease. 



Inspection of dairy products {Chicago Dairy Produce, 8 {1901), No 49, p. 6). — 

 Kules adopted by this Department covering the inspection and marking of dairy prod- 

 uce for export. 



Conditions and methods of making- some of the high score butter recently 

 exhibited {New York Produce Rev. and Amer. Creamery, 1901, Nov. 13, pp. 18-19). — 

 Statements from different makers of prize-winning butter exhibited at State fairs 

 regarding the methods followed. 



Scoring butter, H. E. Alvord {New York Produce Rev. and Amer. Creamery, 1901, 

 Nov. 6, pp. 12, 13). — A discussion of improvements in the method of scoring. 



Uniformity in Danish butter, M. Mortensen {Creamery Jour., 12 {1901), No. 

 146, pp. 8, 9). — The author states that the position held by the Danish butter in the 

 world's market is due largely to the uniformity of the product. Certain processes 

 prevailing in Danish creameries are cited as being responsible for the uniform high 

 quality of the output. 



Butter in China (f^. S. Cormdar Rpfs., 67 {1901), No. 254, P- 454)-—^^ report 

 from Consul-General Hughes regarding the demands of the Chinese trade in butter, 

 and the form of package best suited for their markets. 



