DAIRY FARMING — DAIRYING. 179 



of 2 buckets on a cradle that tips itself and allows the full bucket to be emptied 

 into the milk cans. It is claimed that 1 man and an assistant with 4 machines 

 can milk 59 cows in 54 minutes. 



Estimating- the cost of milk, B. W. Potter (Country Gent., 75 {1910), No. 

 2985, pp. 379, 380). — According to the figures submitted by the author, the cost 

 of producing a quart of ordinary milk at the present prices is 5 cts., and of 

 certified milk 10 cts. per quart. 



Variation in the composition of milk, C. J. Koning {Chcm. Weekhl., 6 

 (1909), No. Jf-'f, pp. 855-871; abs. in Chem. Zcntbl., 1909, II, No. 26, p. 2188).— 

 From the results of a chemical, physical, and bacteriological examination it is 

 concluded that aside from the variations which take place under pathological 

 conditions the individuality of the cow and the feed given the animal are im- 

 portant factors to be considered in determining the causes for the variation in 

 the composition of milk. 



Abnormal percentage of fat in seven-day tests, C. H. Eckles (HoarcVs 

 Dairyman, /// (1910), No. 12, pp. Jf20, 'i21). — The author reports further data 

 supporting his contention, previously noted (E. S. R., 21, p. 574), that a T-day 

 test after calving time is not a fair estimate of the production of the cow for 

 the year. An average of about 5 per cent of fat in the milk of several cows 

 at the Missouri Station a few days after calving decreased to about 3 per cent 

 inside of 30 days. 



The presence and significance of streptococci in milk, J. Baehr (Arch. 

 Hyg., 72 (1910), No. 2, pp. 91-160, pi. 1). — Streptococcus pyogenes was found in 

 only 2 cases out of 81 samples of milk examined, and in one of these samples 

 the milk came from a cow with a diseased udder. 



8. lactis, as described by Kruse, was present in a large percentage of the 

 samples. The results of experiments with white mice and guinea pigs indicate 

 that ordinarily it is not pathogenic in human beings. As its source is in the 

 litter of the stall, sanitary methods of handling the milk are necessary to pre- 

 vent its spread. 



The question of the nomenclature of the so-called Bacillus bulgaricus, 

 S. Makkinoff (Cciithl. Bald. Vek:\, 2. Aht., 26 (1910), No. 13-15, pp. 371,-388).— 

 After a thorough review of investigations on fermented milk, the author arrives 

 at the conclusion that B. lactis acidi (Leichmann), StreptohaciUus Jebcnis (Rist 

 and Khoury), B. bulgaricus, Bacterium mazun, and Kornchen bacillus are 

 identical. The first of these is preferred by right of priority. The species is 

 divided into two races, which may be distinguished as one produces a viscous 

 fermentation while the other does not. 



The lactic-acid streptococcus found in the Don sour milk was thought to be 

 identical with Streptococcus hollumUcus (Weigmann), although there was a 

 variety of lactic-acid streptococcus obtained from the whey of a viscous fer- 

 mentation which was different from the others because of its ability to grow 

 on a meat peptone medium at room temperature." 



A bacteriolog-ical study of the nailk of the city of Lisbon, I. Borges and 

 A. A. Ferreira (Arch. R. Inst. Baet. Vamara Pestana, 3 (1910), No. 1, pp. 99- 

 135). — The bacterial content of 158 samples of commercial milk ranged from 

 73,000 to 271,000,000 per cubic centimeter, with an average of about 23.700.000. 

 A bibliography of the literature relating to the bacteriological examination of 

 the milk supply of cities is appended. 



The distribution of bacteria in bottled milk and certain controlling 

 factors, J. C. Torrey and A. II. Raiie (.Jour. Infect. Diseases. 7 (1910), No. 3, 



"Line 27 of a previous abstract (E. S. R., 22, p. 384) contains a misprint 

 and should read " could be grown on meat-peptone media." 



