1920] FOODS — HUMAN NUTRITION. 767 



amounts varying from 15 to HO cc. per animal in tlie case of thp sniiniicr 

 pasture milk and from 15 to 100 cc. in the case of the dry feed milks, th«' milk 

 in each case serving as a supplement to a basal scurvy-producing ration of 

 heated ground alfalfa hay, rolled oats, and common salt. 



A daily consumption of 15 cc. of summer pasture milk afforded protection 

 against scurvy for 20 weeks to one guinea pig but did not protect two others 

 in the same group. On increasing the amount to 30 cc. two animals out of 

 three were protected, the third developing scurvy in 8 weeks. Full protection 

 was secured by the daily consumption of 50 cc. of the milk. 



In the case of the dry feed milk 15 cc. and 30 cc. daily completely failed to 

 prevent scurvy, 50 cc. delayed the onset but did not afford entire protection, 

 and 75 cc. furnished complete protection. The fact that protection against 

 scurvy was ultimately secured with the dry feed milk indicates that the ma- 

 terials fed, although dried and at least a year old, still had some antiscorbutic 

 potency. 



Both varieties of the winter produced milk proved only slightly richer in the 

 antiscorbutic vitamin than the dry feed milk, complete protection not being 

 secured until 75 cc. of milk daily had been added to the basal ration. The 

 sugar mangel milk was a slightly better source for this vitamin than the 

 silage milk. 



The investigation as a whole is considered to afford conclusive proof that 

 the diet of the milk-producing animal is a factor in the relative antiscorbutic 

 potency of the milks produced. 



The use of fermented milk and milk diets to control intestinal putrefac- 

 tion, R. C. Fisher {Connecticut Storrs Sta. Bui. lOJf (1919), pp. 153-175). — 

 Results are reported of experiments carried on in the dairy laboratory of the 

 Ohio State University in 1917 and lOlS to determine the influence of fermented 

 milks and of whole-milk diets in the control of intestinal putrefaction. The 

 preparation of the special milks and other details of the experiments are de- 

 scribeil in full. 



While the work touches upon a number of important points, the special ques- 

 tions considered were the production of lactic acid by Bacillus bulgaricus and 

 its germicidal effect in milk; the use of fermented milk, sweet whole milk, and 

 B. bifidus, B. acidophilus, and B. bulgaricus (without milk) in controlling in- 

 testinal i)utrefaction ; also the effect of lactose feeding on the intestinal flora 

 and on intestinal putrefaction. 



The several experiments were of 28 days' duration and all of the six subjects 

 continue<l to the end except in the first experiment. Observations were made of 

 the nature of the intesynal flora and records kept of bowel movements and of 

 the general welfare as indicated by gain or loss of weight. Urine and feces were 

 examined during and after the expermients for indol, skatol, and indican. 

 Quotations from the author's summary follow : 



" B. bulfjaricus and B. bifidus supplied to the diet in the form of watery sus- 

 pensions only temporarily affect the intestinal flora. They do not cause any 

 marked decrease in the production of intestinal decomposition products. Their 

 implantation without milk in the intestinal tract is very doubtful. The series 

 of experiments .seems to show that milk is necessary to establish B. bifidus and 

 B. acidophilus in the intestinal -tract. The benefit derived from the use of fer- 

 mented milk, therefore, must be credited to the milk diet. The characteristic 

 change of the intestinal flora to the bifidus and acidophilus types is In some way 

 associated with the use of considerable quantities of milk. . , . 



"The feeding of lactose changes the intestinal flora from a Gram-negative 

 to one in which considerable numbers of Gram-positive organisms of the B. 



