678 EXPERIMENT STATION RECORD. 



their milk from dairies scattered throughout the State of Massachusetts and 

 neighboring States. The milk was shipped in accordance with legal regula- 

 tions in refrigerator cars to the contractors, who distributed it to the small 

 dealers in wagons not supplied with cooling arrangements. 



The species studied included Bacillus fccalis hovis, B. aerogenes capsulatus or 

 B. welchii, B. ephcmcros, and B. pseudo-tetani. The remaining species were 

 not identified, but their characters are described in detail. 



A list of references to previous work on these species by other investigators 

 is appended. 



The control of pasteurization, G. Koehlek and F. O. Tonney (Jour. Amer. 

 Med. Assoc, 56 (1911), No. 10, pp. 713-718, figs. 3).— A bacteriological study of 

 70 pasteurizing establishments in the city of Chicago. 



The results showed that the percentage of bacterial reduction under practical 

 working conditions, as judged by the samples taken directly from the pas- 

 teurizers, was, in general, satisfactory for all 5 types of machines examined. 

 There was present, however, in almost all establishments, irrespective of the 

 type of machine used, a very constant and uniform element of recontamination. 

 It is urged that adequate inspection to reduce recontamination to a minimum 

 should be provided for by placing the work in the hands of a trained bacteriolo- 

 gist. 



A study of the monthly averages of the bacterial counts of raw milk, pasteur- 

 ized milk from plants, and pasteurized market samples emphasized the fact 

 that the temperature at which the product is delivered or sold must be subject 

 to control, as well as the process of pasteurizing, if a safe market product is to 

 be supplied to the consumer. 



Samples of raw milk taken from railroad platfox'ms during the month of July 

 showed an average of 12,548,000 germs per cubic centimeter. 



The milk situation in the city of Metz, H. Kuppelmayb (Die Milchver- 

 hdltnisse der Stadt Mets. Inaug. Di^s., Univ. Bern, 1910, pp. 55). — A study of 

 the production and market conditions of the city milk supply, with suggestions 

 for its improvement. Results of chemical and bacteriological examinations are 

 presented in tabular form. 



The dairy industry in ancient times, L. Lindet (Ann. Inst, Nat. Agron., 2. 

 ser., 9 (1910), No. 2, pp. 203-240; Indus. Lait. [Paris], 36 (1911), Nos. 9, pp. 

 139-147; 11, pp. 171-180; 13, pp. 213-220).— A brief history of the use of milk, 

 butter, and cheese as a food, as a therapeutic agent, and as a sacrificial offering. 



Contribution to the knowledge and judg'ing of goat's milk, H. Hager 

 (Milchiv. Zenthl., 7 (1911), No. 1, pp. 19-2'/) ■ — This is a preliminary report of a 

 study of goat's milk, undertaken in order to discover methods by which the 

 adulteration of goat's milk and mixtures of the milk of goats and cows can be 

 detected. Analyses are given. 



Drying milk (MolJc. Ztg. [Hildesheim], 25 (1911), No. 9, pp. 145, 146).—- 

 Different methods are described. 



Notices of judgment (U. 8. Dept. Agr., Notices of Judgment 719, p. 1; 721, 

 pp. 2). — These relate to the adulteration of milk, and the adulteration and mis- 

 branding of whey product. 



What influence has the water content upon the quality of butter? Hesse 

 (Molk. Ztg. [Hihlesheirn], 25 (1911), No. 10, pp. 159-162).— When scored by ex- 

 perts the quality of butter was found to be independent of the water content 

 if the percentage of water ranged between 12 and 16 per cent. It is stated that 

 even these limits can be exceeded and the quality remain unimpaired if the 

 butter is made from good milk and properly handled. 



