472 EXPERIMENT STA'HON RECORD, 



fuiudi (lociiual place. These values, however, when plotted, present certain 

 irregularities which are far too great to be accounted for by errors in the 

 deterniinations. For example, four different samples were examined, each of 

 which was supposed to contain ;j<J per cent of fat. The densities of the four 

 samples at 85° C. were found to be in satisfactoiy agreement, and for each 

 sample the agreement between the observed and calculated densities at other 

 temperatures was such as to throw no suspicion uiwu the determinations; and 

 yet the rate of expansion of the four sanii)les was widely difCereut. Only one out 

 of the four fitted reasonably well into the series formed by the samples aljove 

 and below 30 per cent. 



"This and similar anomalies for certain other samples maki> it appear that 

 the rate of expansion of any given samjile depends upon something more than 

 the density or the percentage of fat present. It undoui)tetlly depends upon the 

 physical and chemical condition of the sample at the time the observations 

 are made. This condition is probably largely dependent upon the time that 

 has elapsed since the preparation of the sample and upon the temperature at 

 which it has been kept. That being the case, it would probably be iraix)ssible 

 to find any fixed relation that would express accurately the rate of expansion 

 of all percentages of butter fat under all conditions." 



These studies have been referred to in another source (E. S. R., 31, p. TiTo). 



The iron content of human and cow's milk, F. von Soxhlet {Miinchen. Med. 

 Wchnsvhr., 51) (1!)12), A'o. 28, pp. 1529-153.1). — This article reviews the work 

 of a number of investigators, comparing the iron content of human and cow's 

 milk. 



Composition of sheep milk, G. Bie6 (Ztschr. Unterstich. Nahr. u. Genussmtl., 

 27 (1914), No. 5, p. 397; ahs. in CJiem. Zentbl, 19U, I, No. 18, p. 1690).— This 

 is in continuation of work previously noted (E. S. R., 28, p. 374). Tests made 

 of 262 samples of sheep milk from a Hungarian market showed an average ash 

 content of 0.75, fat 7.S7, and dry matter 19.7 per cent. The highest fat content 

 was 10.45, and of dry matter 22.98 per cent. 



The chloroformic coagulation of milk, E. Pozerski (Compt. Rend. Soc. 

 Biol. [Paris], 76 (1914), No. 17, pp. 812, 813).— It was noted that coagulation 

 resulting from the use of a chloroform preservative was increased by the 

 leucocyte content of the milk. 



Note on the nonlactose fermenters in fresh milk, J. Ritchie (Jour. Ilyg. 

 [Camhrklfjc], 14 (1914), No. 3, pp. 393. .39-',).— Ot the 01 samples of milk exam- 

 ined only 7 samples proved to contain nonlactose fermenters, and from these 

 8 organisms were obtained. 



" In regard to the general bacteriological cojidition of these samjiles, lactose 

 fermenters were absent from 1 cc. in 1 case, present in 1 cc. in 2 cases, in 0.1 

 cc. in 3 cases, and in 0.001 cc. in 1 case." 



The feeding of cattle and the production of hygienic milk, C. Gorini (CUn. 

 Vet. [Milan], Rass. Pol. Sandt. e Ig., 37 (1914), No. 11, pp. 4Jf7-453) .—T^e 

 author comments on the sources of bacterial infection of milk, one of the prin- 

 cipal of these being the food. The bacteria carried from the food to the feces 

 are, under insanitary conditions, transferred to the milk. Fermented feeds 

 from the silo, beet pulp, and sugar }>ro<lucts are the principal sources of these 

 bacteria. Likewise the drinking water may be a source of infection. 



The milk supply as a causal factor in relation to tuberculosis, S. Delepine 

 {Jour. State Med., 22 (1914), Nos. 11, pp. 671-682; 12, pp. 718-731).— This is a 

 general summary of the observations and arguments which have been used 

 for and against the view that the millv bears a causal relation to tuberculosis. 

 Especial mention is made of the conditions in Manchester, England, whore there 



