1919] VETERINARY MEDICINE. 375 



to compare the bacterial counts of separator skim millj, separator cream, 

 centrifuge skim milk, and centrifuge cream witli tlie counts of the whole milk 

 sample from which they were derived. Most of the samples were analyzed 

 independently by more than one bacteriologist and each observer's results are 

 tabulated. 



Averaging the separate observations on each sample, it was found that in 

 3 cases the separator skim milk and in 6 cases the separator cream showed a 

 higher count than the whole milk. In only one case was a count of centrifuge 

 skim milk higher than whole milk, but centrifugally separated cream in every 

 case was higher. " These results for separator cream are in quite close agree- 

 ment with the lindings of other investigators who actually worked on separator 

 cream. The results obtained on centrifuge cream are also very similar to 

 those reported by other writers on this class of product." 



No close relation was found between the bacterial count of the cream and 

 the percentage of butter fat. 



On the basis of these results and of observations made in New England 

 creameries in the summer of 1917, the author advocates the same bacteriological 

 standard for cream as for market whole milk. 



The influence of the separator upon distribution of bacteria in milk and 

 cream, L. D. Bushnell and O. W. Hunter {Trans. Kans. Acad. ScL, 28 (1916- 

 17), pp. 61-69). — Observations made at the Kansas Experiment Station on a 

 number of milk samples are summarized. 



The number of organisms revealed by agar plates in 23 tests of good market 

 milk averaged for whole milk 80,000, skim milk 107,500, cream 101,100, and 

 bowl sediment (per gram) 399,800. The cream in each case was added to 

 skim milk and the mixtures showed an average count of 157,900. The in- 

 creased counts are attributed to the breaking up of clumps. Fifty-five tests 

 Avere made on a lower grade milk hauled from distant farms and showed 

 similar results ; the bowl sediment was not examined in these cases. 



The amount of butter fat seemed to have no eifect on the distribution of 

 bacteria between cream and milk. Considerable differences were found be- 

 tween different separators, between different runs of the same separator, and 

 even between different samples of the same milk drawn from the separator 

 spouts during the same run. 



The microbial flora of graded cream, O. W. Hunter and L. D. Bushnell 

 (Trans. Kans. Acad. Sci., 28 (1916-17), pp. 69-76).— Observations from the 

 Kansas Experiment Station are reported showing that the grading of cream 

 by flavor and odor was more satisfactory than grading by acidity in dis- 

 criminating between cream high in lactic acid bacteria and cream whose 

 microbial flora consisted, predominantly, of organisms harmful or not useful 

 in butter making. 



Sweet cream butter, H. A. Bendixen (Hoard's Dairyman, 57 (1919), No. 10, p. 

 499, fig. 1. — The author recites the success of a cooperative creamery in Iowa 

 In producing sweet cream butter for the U. S. Navy, and predicts that this 

 t.vpe of butter will be increasingly in demand because of its keeping qualities. 



VETERINARY MEDICINE. 



Pyotherapy, H. Velu (Rev. 06n. M4d. V^t., 28 (1919), No. 330, pp. 297-311).— 

 This is a general review and discussion of the literature on the subject, in- 

 cluding a comparison of the methods employed by different workers in the 

 preparation and use of pyovaccines and the results and mode of action of 

 pyotherapy. A bibliography of 26 titles is appended. 



