DAIRYING. 



6G9 



slieep, buffalo, and sow. The meltiiiii' point, p Dint of solidification, and 

 volatile fatty acids (Wollny's numbers) of the butters were as lollows: 



£xa))ii)i(itioii of butter from diflvreut kiiuh of milk. 



Butter made from- 



Hiinmn milk.. 

 Goat's milk... 

 Slieep'.s milk. . 

 BuHalo's milk 

 Sow's milk 



Melting 

 point. 



Beg. C. 

 32.0 

 3(i.5 



29-:i0. 

 38.0 

 28.0 



Point of 



soliditica 



tion. 



Bfg. C. 



22 

 31 

 12 

 21) 

 12 



Volatile 

 fatty acid.s 

 (Wbllny). 



1.42 

 2.S. Gl) 

 32. S!) 

 20.18 



1.65 



Owing to insufficient supi)ly of milk, butter was not made from tlie 

 milk of the other animals, but the fat was extracted from the milk by 

 ether and tlie volatile acids determined in this. Mare's milk was dis- 

 tinctly alkaline, and Wollny's number for the fat was 11.22. Ass's 

 milk gave a distinct reaction with red litmus paper, and AVollny's 

 number was 13.09. Wollny's number for the fat of the milk of the 

 rabbit was 1G.0I3, the dog 1.21, the cat 4.40, and the rat 2.97. Sow's 

 milk was quite alkaline, as was also that of the cat. The following 

 table gives the composition of the milk of the buffalo and the rabbit: 



Composition of buffalo's and rabbit's milk. 



AVater 



Fat 



Albuminoids 



Sugar 



A8li 



Specific gravity at 15° C 



Milk of 

 bulialo. 



"Per cent. 

 82. 2000 

 7. 9500 

 4. 1300 

 4. 7500 

 0. 9700 

 1. 0332 



Milk of 

 rabbit. 



Per cent. 



69. 5U0O 



10. 451)0 



15. 540O 



1.9500 



2. 5600 



1. 0493 



A microscopicnl examination was made of the milk of the 12 kinds 

 of animals named above, and it was found that the fat globules were 

 largest in the milk of the rabbit and the mouse. The globules were 

 smallest in the milk of the sow, ass, and mare. The milk of 4 cows 

 was examined just before parturition and at different stages after 

 calving. Three to 6 hours before parturition Wollny's numbers for the 

 colostrum fat were 4.40 to 4.73, 6 hours after calving O.IG to 0.27. 

 After this time the volatile fatty acids rapidly increased, reaching in 

 one instance 28.16 at 114 hours aficr calving, in another case 28.93 in 

 108 hours, in another reaching 29.81 at 00 hours, and in another being 

 only 24.75 after 189 hours. 



On tubercle bacilli in milk, K. Aenell {Kgh Landt. Alad. 

 Handl. Tid.skr., 33 (i6'.9i), pp. 23!J-3d3).— The antlior gives an account 

 of the methods proposed by Ilkewitsch, Thorner, and Asessi, for the 

 examination of milk for tubercle bacilli, and recommends the following 

 method as reliable: The milk is treated according to the Gottlieb-Eose 



