178 EXPERIMENT STATION RECOED. IVol, 35 



soft cheeses, as Neufchatel and Gorgonzola. Anaerobic cultures developed no 

 species not found in the aerobic cultures. 



Classification and nomenclature of lactic-acid organisms, F. Lohnis 

 {MilchiD. Zcntbl., 45 {1916), No. 4, pp. 49-51; nbs. in Cream, and Milk Plant 

 Mo., Jf (1916), No. S, pp. 18, 19). — This is a paper presented by F. Lohnis at the 

 sixth International Dairy Congress, in which he defends his classification of 

 lactic-acid organisms, as published in his Handbook of Agricultural Bacteriology 

 in 1910 (E. S. R., 23, p. 720). 



It is stated that "the establishment of these groups has been criticized 

 adversely. Although it was recognized that the organisms of group 2 were 

 closely related to the typical streptococci it was insisted that they be placed 

 among the bacteria, owing to their generally elongated form. In that case it 

 would have been necessary to place the related streptococci also among the 

 bacteria. Aside from the imiform character of the streptococci from a physi- 

 ological viewpoint there would be grave practical objections to further en- 

 larging a genus that already embraces many organisms of widely different 

 natures. 



" It was proposed to separate the micrococci from the lactic-acid bacteria on 

 account of their ability to dissolve casein. This would leave in group 4 only 

 such micrococci as possessed no proteolytic properties. But this property is 

 known to be highly inconsistent, and its adoption as a criterion of classification 

 would greatly impair the natural grouping. 



" These criticisms and others, including those of Rogers and Gorini, are 

 attributed by the author to failure to distinguish accurately at all times 

 whether the classification is intended for practical or for scientific purposes, 

 which may agree but may also diverge. From a practical viewpoint it is quite 

 justified to comprehend liquefying micrococci and other casein-dissolving bac- 

 teria under such a name as casease bacteria. Likewise the nature and in- 

 tensity of lactic-acid production may be of practical importance, leading to a 

 distinction between true and false lactic-acid bacteria. But, for scientific classi- 

 fication, the international rules of botanical momenclature must be accepted. In 

 the establishment of groups it is necessary to include related forms although 

 they may not generate acid. It is no more possible to find a system based on 

 scientific grounds for the lactic-acid bacteria alone, to say nothing of the 

 so-called true Iflctic-acid bacteria, thaa it would be to find one for flowering 

 plants that produce fragrance. Practical purposes can be fully met by making 

 suitable subdivisions of types within the groups, as between acid-forming, 

 casein-dissolving, and slime-producing varieties." 



VETERIITARY MEDICIIUE. 



Animal disease and our food supply, E. B. Mitchell (J7. S. Dept. Agr. 

 Tcarbook 1915, pp. 159-172, pis. 2).— This article, prepared under the direction 

 of the chief of the Bureau of Animal Industry, is a popular discussion of the 

 relation of animal disease to food supply. Attention is called to the fact that 

 Willie during the recent outbreak of foot-and-mouth disease 168,158 animals 

 valued at approximately .i;5,676,000 were destroyed this represented less than 

 0.1 per cent of the total number of cattle, sheep, and swine on the farms of the 

 country. The money that the country paid to rid itself of an exceptionally 

 costly outbreak was less than 3 per cent of the annual tax that other animal 

 diseases levy upon it. 



Economic importancs of the Federal inspection of meats, G. Ditewig (U. S. 

 Dept. Agr. Yearbook 1915, pp. 213-280).— K popular discussion. 



