396 EXPERIMENT STATION RECORD. 



mark iK-inji; omitted. The uutlior discusseH milk and itw composition, injurious prop- 

 ertieH wliieli milk may possess, pasteurization and sterilization of milk, prei)anition 

 (if milk foi- infant feeding, and the jmblic control of the production and handling of 

 milk. .\ J)anish edition of this work is also announced. 



Milk from the standpoint of economics and public health (/>«' M'dckiuul litre 

 Bi-dcuiunij f'u r I '(tlkturirtsclKift vnd T '(iIksgt;Kiin(JIieil. Ilnrn/iii nj: < '. Jiuiineii , 1D03, pp. r>2ii). — 

 This hook, w hich was prepared under the direction of the scientilic division of the 

 Public Exhibition for Hygienic Milk Supply at Hamburg, 1903, con.sists of 19 articles 

 treating in a somewhat popular manner of different subjects related to the pubhc 

 milk supijly. A very valuable feature of the work is the extended bibliography 

 accompanying nearly every article. 



The different subjects treated are as follows: The Principal Phases in the Historical 

 Development of the Dairy Industry during the Last Ten Years, by W. Kirchner; 

 Statistics of the Cattle Industry and Dairy Industry in Different Countries, by H. 

 ]\Iohr; Elements of Stable Hygiene, by W. StiJdter; Feeding Milcii Cows, by Noll; 

 The Injurious Effect of Diseases of Cows and of Certain Drugs and Unsuitable Foods 

 with Reference to the Properties of Milk, by F. Glage; The Thorough Cooling of 

 Milk as an Essential in Providing Hygienic Milk, by W. Helm; The Handling of 

 Milk with Especial Reference to the Conditions at Hamburg, by G. H. Sieveking; 

 The Role Played by Milk in the Spreading of Typhoid Fever, Diphtheria, and Scarlet 

 Fever, by G. H. Sieveking; Milk and Tu1)erculosis, by T. Rosatzin; Milk Preserva- 

 tives and Their Injurious Effects, by C. Hagemann; INIilk for Infants and jNIilk Prepa- 

 rations, ])y Edlefsen; Infant Mortality and the ^lilk Supply, by von Ohlen; The Care 

 of jNIilk in the Home, by AV. Weichardt; Cheese Poisoning, by Lochte; Tlie Injurious 

 Effects of Butter and Other Milk Products due to Micro-organisms, by I. Kister; 

 The Saprophytes of Milk and their Relation to Dairying, by H. Weigmann; Patho- 

 genic Bacteria in Milk and Milk Products, by H. C. Plaut; Chemistry of Milk, by 

 Eichloff ; and Chemical Analysis of Milk, by J. Zink. 



Suggestions concerning care of milk and butter making on the farm, 

 H. E. Van NormIn {Indiana Sta. Bid. 96, pp. 36, figs. 8). — Statistical information is 

 given on the dairy industry in Indiana, and suggestions are made concerning the 

 feeding of cows, care and handling of milk, washing dairy utensils, separation and 

 ripening of cream, churning, weighing, and testing milk, etc. Figures are given 

 showing the fertilizing elements removed in farm products and several pieces of 

 dairy ajiparatus are illustrated. 



Studies on milk hygiene, G. Schweitzer {Centbl. Bakt. u. Par., 2. AJ>L, 10 

 {1903), Nos. 16-17, j)p. 501-514; 18-19, pp. 563-570, fig. i).— The care of milk in the 

 home is discussed in connection with a report of tests of the Kobrak pasteurizing 

 apparatus, the morphology and culture characteristics of a number of lactic acid 

 bacteria are described; and observations on the souring of milk at different tempera- 

 tures are reported. A list of 23 references relating to this subject is appended. 



Bacteria in milk and its products, M. Henseval {IjCS microbes du laii et de ses 

 dtrirls. Lierre: J. Van In tfe Co., 1903, pp. 126; rev. in Rev. Ghi. Agron. [Lonvaiii], 

 12 {1903), No. 5, pp. 236-239). — Chapters are devoted to the source of bacteria in 

 milk, pasteurization, ripening of cream, the composition of butter and the causes of 

 rancidity, and the ripening of cheese. 



Hygiene of milk production, H. Raquet {Conditions d'hijgiene a radiser dans la 

 jwoduction dn, la it. Brussels: Lamartin, 1902, jjp. 80). 



The composition of milk, H. D. Richmond {Analyst, 28 {1903), No. 331, pp. 289- 

 292, fig. 1). — The average fat content of 12,914 samples of milk as received at a milk 

 depot in London during 1902 was 3.82 per cent. The lowest figures were obtained 

 in May, June, and July, and the highest in October, November, and December. 

 The percentage of total solids averaged 12.73 and the average specific gravity was 

 1.0321. 



