776 EXPERIMENT STATION EECORD. 



rately by 2 cows well along in their milking periods. Coagulation in approxi- 

 mately 20 minutes at 100° F. was previously set as a norm or standard. In 

 these tests 83 per cent of the samples coagulated in not less than 14 nor more 

 than 23 minutes, 6 per cent in less than 14, and 11 per cent in more than 23 

 minutes. Leucocyte counts were made, but " no relationship was discovered 

 between leucocyte and coagulation data ; neither were there material variations 

 observed when weather changes occurred, from warm to cool, or from rain to 

 sunshine." 



Trials were also made of abnormal milks. Bloody milk in the seventh milking 

 after calving gave an acidity test of 0.26 per cent and coagulated in 3 minutes. 

 Further tests of this milk and that from other cows soon after calving gave a 

 coagulation figure ranging from 7 to 11. Milk from cows drying off, and due 

 to calve some months later, gave a low acidity test, 0.17 to 0.19 per cent; one 

 sample coagulated in 33 minutes, another in 3 hours and 20 minutes, and 

 several not at all. 



The effect of watery foods on milk {Jotir. Bd. Agr. [London^, 20 (1913), 

 No. 5, pp. 385-392). — The conclusions of various investigators are summarized, 

 and tend to show that the feeding of a ration containing a large quantity of 

 water does not increase the percentage of water in the milk or reduce the per- 

 centage of fat. However, it is maintained that " many feeding stuffs have a 

 specific effect on the yield and quality of milk ; and that th4s effect is to be 

 attributed to stimulating substances in the food, substances which have physio- 

 logical rather than nutritive effects, and which are present in foods in small 

 quantities only." 



On the infl.uence of fresh and dried distillery waste on the composition of 

 milk and milk serum, S. Weiser {Landw. Vers. Stat., 78 {1912), No. 5-6, pp. 

 409-418). — This is a report of work supplementing investigations previously 

 noted (E. S. R., 25, p. 479), and bears out the general conclusion that the cam- 

 position of milk and milk serum is not materially afl'ected by the feeding of 

 substances of high water content. 



Bacillus lactis fermentens, a spore-forming butyleneglycolic ferment of 

 milk sug'ar, Ruot {Compt. Rend. Acad. Set. [Paris], 157 {1913), No. 4. PP- 

 297-299). — This is a study of the morphological characters and properties of 

 this bacillus, which is quite prevalent in milk especially in summer. It is of 

 interest in view of the fact that it resists heat and has the property of ferment- 

 ing milk sugar with the production of hydrogen and ketone compounds. 



The control of bulk milk in stores, E. Kelly (i7. 8. Dept. Agr., Bur. Anim. 

 Indus. Rpt. 1911, pp. 237-246; Circ. 217, pp. 237-246).— Report as to the market 

 milk conditions of 47 i-epresentative cities of the United States indicated that 

 47.6 per cent of the milk selling stores dealt in the bulk product. Municipal 

 control of the sale of milk is very irregular, ranging from lax restrictions in 

 many cities to stringent control in others. 



The disadvantages of bulk milk lie in the increased likelihood of adulteration 

 and in the greater danger of bacterial contamination. Dipped store milk in St. 

 Paul, Minn., was reported as showing a bacterial count of 8,200,000 per cubic 

 centimeter as against 409,477 per cubic centimeter for wagon milk. These condi- 

 tions are attributed to frequent contamination and lack of proper refrigeration. 

 These stores were reported to be a serious problem in 63.81 per cent of the 

 cities reporting. 



A score card for use in the inspection of city milk stores is appended and 

 recommended for use. 



Legal standards for dairy products {U. 8. Dept. Agr., Bur. Anim. Indus. 

 Circ. 218, pp. 2). — This circular gives in tabular form the standards for dairy 

 products as established by law in the several States and Territories. It includes 



