576 EXPERIMENT STATION RECORD. 



Especially ia the early stages of the disease tuberculin is an almost 

 infallible diagnostic agent. Its application to cattle in doses of i grain, 

 injected hypodermically, is barudess; only in very advanced cases, and 

 Avith greatly weakened animals, may it call forth dangerous poisoning. 

 A decrease of temperature followed by death in advanced cases is often 

 noticed. 



When kept in the dark tuberculin will keep for a long time, if undi- 

 luted; wheii diluted it is easily decomi)ose(l. Its toxic effect can not 

 at present be accurately determined. Tuberculin prepared from tuber- 

 culous hogs or horses possesses as toxic and characteristic properties 

 as that prepared from human tuberculosis. Tuberculin prepared from 

 bird tuberculosis, on the other hand, has much weaker effect. 



The author reports the results of injections made with 32G head of 

 cattle and swine; G calves and 13 hogs were included in this number. 

 Forty-four head of cattle and 1 hog were killed; 32 animals reacted, of 

 which number 28 were found tuberculous, and 4 were free from tuber- 

 culosis. Twelve animals free from tuberculosis gave no reaction, and 

 the tuberculous cattle reacted in every case. 



The monograi)h contains a resume of the contents in French, and is 

 accompanied by a very complete bibliography of the subject. — F. w. 

 WOLL. 



Contagious diarrhea of calves, F. Ulkichs {Dent. Jandw. Presse, 31 (IS94), Xo. 95, 

 p.SSO). — The author takes the position that the trouble results from infection of the 

 umbilical cord of new-born calves. Hence he recommends the use of coal tar and 

 carbolic acid on the navel as a disinfectant. 



On tuberculosis in farm animals, H. Nathorst {Tidskr. Landtmiin, 13 {ISOi), 

 pp. S10-S14, S43-S-1S). 



DAIRYING. 



Abnormal milk, K. G. Smith {Jour. Soc. Ghem. Ind., 13 {1804), No. 6^ 

 pp. 613, 614). — A sainide of milk was examined which, when creamed, 

 was churned by merely stirring it for 1 or 2 minutes with a stick. 

 The ripened cream was semisolid and contained 57.4 per cent of fat. 

 The cream rose quickly and formed a very compact yellow layer. The 

 composition of the milk was as follows: 



Per cent. 



Water 84. 000 



Fat 7. 500 



Solids-not-fat 8. 500 



Sugar (by difference) 4. 290 



Protein 3. 540 



Ash 670 



Specific gravity 1. 027 



An analysis of the ash indicated that there might be a deficiency in 

 one or all of the potassium compounds and an excess of one of the lime 

 salts, "probably dicalcic phosphate, which might be there to the exclu- 

 sion of much of the tricalcic form." The butter had a pleasant taste 

 and was similar in every respect to butter made in the ordinary way. 

 Its composition was as follows :. 



