480 EXPERIMENT STATION RECOED. 



The persons attacked liad been in the habit of drinkincc the skim milk. 

 Of the 12 fainis whicli escai)ed the epidemic, on some the skim milk 

 was not used without boiling, and on the others it Avas given only to 

 young cattle and pigs. Farmers in the infected district who carried 

 their milk to another creamery Avere not attacked. Of 28 cases which 

 occurred in the town iu thedistrict, 19 used skim milk and the remain- 

 ing 4 had milk from the infected dairies. In all — in the town and rural 

 district — there were 01 cases of typhoid fever, " every one of which 

 was capable of beingfcasily traced back to the imported one. Fifty- 

 two -contracted the disease directly throTigh the creamery, and the 

 remaining 9 indirectly by means of food or milk from dairies which 

 became infected secondarily." 



To account for the infection of the milk from the fii'st case the author 

 found that the person attacked with the disease was nursed by one of 

 the dairy maids,- " aiul in several of the dairies subsequently visited I 

 found the dairy maids acting iu the dual capacity of milkers and 

 nurses; in fact, I saw sufHcient to convince me that if the infection 

 once got on the hands it had every opportunity of eventually reaching 

 the milk." 



In regard to the germs of the disease the author says: 



'The typhoid bacillus measures about the teu-thowsandth part of an inch, and 

 Dr. Klein has demonstrated that it is capable of doubling its numbers in 30 min- 

 utes. A streak of these, thereTore, on the finger, a quarter of an inch iu length 

 and of microscopical width, will contain about 2,500 germs, ;ind if they find their 

 way into the milk they will number about 40,000 at the end of L' hours — (juite suffi- 

 cient to spread disease broadcast through all the dairies around any buffer factory. " 



The author em])hasizes the liability of spread of infectious diseases, 

 as scarlet fever, diphtheria, cholera, etc., through the medium of cream- 

 eries, where even a single patron is careless, and concludes that 

 "wherever a creamery exists there a sanitary policenmn should secure 

 the proper management of the dairies." Recites the stringent rules of 

 the Denmark creameries, imposing fines upon any patron delivering 

 milk during an outbreak of an infections disease in hisfaniily or stock. 



Experiments in cheese-making, H. H. Dean [Ontario Agl. Col. 

 Bill. !J5, pp. o-/). — A report is given of a number of exi^eriments in 

 making cheese during May and June. In each experiment 2 lots of 300 

 lbs. of milk each were used, one lot containing milk with less than o.G 

 per cent of fat and the other lot of milk with a higher percentage of fat. 

 The highest per cent was 4.4 and the lowest 3.-3. Tlie method of making 

 the cheese is described in detail and the results are tabulated. During 

 May the richer milk averaged .').8 per cent of fat and the poorer milk 

 3.4S per cent. The former gave 1 lb. of cured cheese from J 0.77 lbs. of 

 milk and the latter 1 lb. from 11.4G lbs. The amount of green cheese 

 made from 1 lb. of fat in the richer milk was 2.r)9 lbs. and in the poorer 

 inilk 2,08 lbs. The average percentage of fat in the whey was 0.20 and 

 0.25, respectively. In the June experiment the richer milk averaged 

 4.18 per cent of fat and the poorer milk 3.0. One pound of cured cheese 



