1024 EXPERIMENT STATION RECORD. 



The temperature, yield of milk, and percentage of fat in the milk are 

 tabulated for each animal used in the experiment. 



Variability of Bacillus anthrax, A. Chau\t:au aud C. Phisaux {Compt. Bend., 

 120 {1895), No. 15, pp. 801-807, fig. 1). — A new variety is described, B. anthracis davi- 

 formis. 



Reports of the veterinary colleges of Alfort, Lyons, and Toulouse (France), 

 Tkasbot, Arloixg, and Laulanie {Bui. Min. Agr. France, 14 {1895), No. 1, pp. 

 59-89). 



Report of the Royal Commission on tuberculosis {Nature, 52 {1895), May 2, 

 pp. 19, 20). — A summary. 



DAIRYING. 



The treatment of milk in the stable {Landw. Wochenbl. Schles. 

 Eolst., 45 {1895), Xo. 11, pp. 169, 170).— Extracts from a talk by Prof. 

 Fleischmanu before a convention of cooperative creamery delegates. 

 The lack of cleanliness in milking is emphasized as a most important 

 cause of inferior dairy products. In Bavarian Algau the creameries 

 forbid straining the milk and require that it be delivered just as milked, 

 in order that they may judge of the cleanliness exercised in the stable 

 by each patron. Their unstrained milk is without doubt cleaner and 

 keeps better than the ordinary carefully strained milk of Schleswig- 

 Holstein. It is stated that in Switzerland the milking is done with the 

 bent thumb and first two fingers, so that the milk can not come in con- 

 tact with the hand. 



Another serious error mentioned is allowing the milk to stand in the 

 stable after milking, and this is far greater where the milk is cooled 

 there with a milk cooler, as is often done. The utmost cleanliness in 

 the care of the cows and in milking is insisted upon as requisite to the 

 finest quality of dairy products, and the further this is departed from 

 the greater the difficulty in making good products. '-AH the results of 

 scientific investigation which have found such great practical applica- 

 tion in the treatment of diseased wounds, in disinfection, and in pre- 

 serving various products are almost entirely ignored in milking." 



Trials of cream-raising systems {Jour. Bath and West of Eng. 

 Sac, ser. 4, 4 {1893-''94), pp. 200-207). — Two series of trials were made 

 under "very unfavorable conditions" to compare the separator (Alpha 

 Baby, hand power), Jersey creamer, shallow pan, and scald f^Team 

 method. In the latter the milk after being set was scalded on one of 

 the milk scalders commonly used in Devonshire. 



"[The Jersey creamer] consists of a series of metal vessels in which the milk is 

 set at a high temperature. These vessels are jacketed ; that is, they have an outer 

 coat which can be tilled with water aud through which a stream of cold water 

 can flow. The vessels are provided with covers to keep dnst from settling Tipon 

 the cream, but so constructed as to permit of a free circulation of air above the 

 cream. The skim milk is drawn off through a very fine metal sieve, which does not 

 permit the cream to pass through it. AVhen all the skim milk has been removed 

 this sieve can be withdrawn and the cream collected in a separate vessel.'' 



