174 EXPERIMENT STATION RECORD. [Vol.37 



abortus developed in 17 out of 23 samples of milk plated on one dairy farm. 

 In the milk of one cow there were 112.000 of the.se organisms per cubic centi- 

 meter. If the milk of the 23 cows on this farm had been mixed there would 

 have been about 7,000 B. abortus per cubic centimeter, or approximately 28 per 

 cent of the total number of bacteria. Detailed studies of cultures from 11 of 

 the .samples indicated that nine of them were B. abortus var. lipolyticus and 

 two resembled the cultures from pathological material. 



Milk and its hygienic relations, Janet E. Lane-Clatpon {yew York d 

 London: Longmans. Green d Co., 1916, pp. VIII+S^S, pis. 8, figs. 21). — In this 

 book the author presents a survey of investigations directly related to the 

 hygienic and nutritional a.spects of milk. The different phases of the subject 

 treated include the general composition, organic and inorganic constituents, 

 biological propertie.s, and cellular content of milk; breast feeding; the nutritive 

 value of raw and boiled milk for the young of the same and different species; 

 raw and boiled cow's milk for infants; dried milk for infants; Barlow's dis- 

 ease and rickets in relation to heated milk; changes in milk during heating; 

 pathogenic organi.sras in milk, with notes on milk-borne epidemics ; sources of 

 milk contamination ; sanitary milk production ; bacteria commonly found in 

 milk and their thermal death points; pasteurization of milk; and pathogenic 

 bacteria in butter and chee.se. Appendixes deal with the development of the 

 mammary function, the subsequent development of the organism in relation to 

 the method of feeding in early life, the preservation of human milk, a compari- 

 son of mother's and boiled cow's milk for infant.s, milk depots of England, 

 desiccation of milk, grading of milk, and destruction of bacteria in milk without 

 the application of heat. Each chapter is prefaced with a popular summary and 

 is followed by a bibliography. 



City milk supply, H. N. Parker (Kcw York: McGraw-Hill Book Co., 1917. 

 pp. A'7+455, figs. 63). — This book treats of milk and its production, transpor- 

 tation, and delivery to city milk consumer.^, and of the methods of control 

 adopted to insure it% purity. An extensive bibliography of the literature cited 

 is given at the end of each chapter. 



Milk, sanitary and otherwise, J. Wadpell (Sci. Mo., 4 {1917), No. 2, pp. 

 155-16^). — This is a general account of the composition, sanitary production, 

 and use of milk; the changes taking place during the fermentation, pasteuriza- 

 tion, and digestion of milk ; and the production and use of certified milk for 

 infants. 



Oxygenated milk, C. G. Gbulee (.V. T. Mrd. Jour., 104 {1916). Ko. 2.3, pp. 

 1092-1094. figs. 3). — A report is given of an experiment at the Presbyterian 

 Hospital in Chicago on the treatment of milk by hydrogen peroxid by a process, 

 which is described, similar to the Budde process (E. S. R., 14. p. 1009). 



Bacteriological examinations indicated that the oxygenated milk was sterile, 

 except in one instance when there were approximately 100.000 streptococci per 

 cubic centimeter, whereas in the raw milk before treatment there were 3,250,000 

 bacteria per cubic centimeter. Raw milk was inoculated with known virulent 

 strains of hemolytic streptococci and typhoid and diphtheria bacilli, and 

 treated with hydrogen peroxid. Plated cultures of this milk reraainetl sterile 

 during 72 hours of incubation, while blood agar plates of the same milk pre- 

 vious to oxidation contained from 2,.'500.000 to 3.(X)0,000 bacteria per cubic 

 centimeter. 



The chemical changes in milk due to oxidation were not definitely studied. 



It is stated, however, that no gross changes have been noted. The rising of 

 cream and digestive processes, such as coagulation with rennin and the usual 

 digestion with pepsin, occur as in raw or cooked milk. It was impossible to 

 prepare buttermilk from oxygenated milk. During the use of this milk for 



