606 EXPERIMENT STATION RECORD. 



old is proper for inarki't, I'vi'ii though it is still swcutund has not curdled. Quite the 

 reverse is tlie case. Old milk is never wholesome, even though it has been kept at a 

 tenijierature of 50° and still remains sweet and nncurdled. This very considerably 

 modifies some of our i)revious ideas concerning milk, for it has been generally believed 

 that so long as the milk remains sweet it is in good condition for use. Quite the 

 contrary is the case, if it has been kept at a temperature of 50° or in this vicinity. It 

 is not unlikely tliat it is this fart that leads to some of the cases of ice-cream poisoning 

 so connnon in summer. The cream is kept at a low temperature for several days 

 until a considerable quantity has accunnilated or a demand has come for ice cream, 

 and when made into ice cream it is tilled with bacteria in -great numbers and of a 

 suspicious character." 



The author also discusses briefly other means of improving the keeping property of 

 milk, such as the proper care of cows and stables, the use of covered milk pails, the 

 cleansing of dairy utensils, straining, and aeration. 



The Casse pasteurizer, A. Sjostrom [Nord. Mejcri Tidn.^ IS {1903), No. 21, jyp- 

 2S1, 282, fig. l). — Rejtort of trials made at the station for trials of agricultural 

 machinery at Alnarp, Sweden. — f. w. woll. 



Trials of regenerative pasteurizers at Alnarp Dairy Institute, A. Sjostrom 

 {Nurd. Mcjeri Tidn., 18 {lOOS), No. 20, pp. 273-275, figs. 2). — The following pasteur- 

 izers were tried: C. Holmberg, Paasch & Larsen, Petersen, and Rudelius & Boklund. — 



F. W. WOLL. 



Bacteriology of milk, H. Swithinbank and G. Newman {London: John Murray, 

 1903, 2ip- 605, pis. 33, figs. 35, charts 3, map 1). — A vast amount of information relat- 

 ing to dairy bacteriology is presented in this extended and excellent treatise. The 

 opening chapter deals with some general considerations, such as the properties and 

 comiiosition of milk, milk secretion, and milk as a medium for bacteria; following 

 which is a detailed discussion of teclini(]ue. 



A chapter treats of the examination of air and water in their relation to milk sup- 

 ply. Three chaj^ters are devoted to the bacterial content of milk, fermentation in 

 milk, and economic bacteria in milk and milk products. The tubercle bacillus is 

 taken as a type of pathogenic bacteria in milk, and this subject is discussed at length. 

 Other pathogenic bacteria in milk and the investigation and prevention of milk- 

 borne epidemics are also fully considered. Descriptions are given of a large number 

 of species of bacteria which have been claimed to have an important relation to milk, 

 butter, or cheese. The species are arranged in alphabetical order, no attempt being 

 made at classification. The concluding chapters are devoted to the control of the 

 milk supply by the State, by private enterprise, and by the trade. 



A series of appendixes contains milk regulations, forms of contract for supplying 

 milk, etc. The footnotes throughout the volume serve as a valuable bibliography to 

 the wide field of literature reviewed. American work is frequently cited. The book 

 is well printed and illustrated, and will undoubtedly prove very useful to those 

 interested in this subject, especially in its relation to preventive medicine. 



Tallow-like butter due to the influence of light, A. Lidow ( Vyestnik Shirov. 

 Veshch., 4 {1903), p. 151; abs. in Chem. Ztg., 27 {1903), No. 81, Jiepert., p. 253).— 

 Butter subjected to the influence of artificial light was found to change in color from 

 yellow to white and to develop the taste and smell of tallow. Analytical data are 

 reported. 



Influences aff'ecting the content of fatty acids in butter, K. H. M. van deb 

 Zande {Verslag Ver. Exploit. Proefzuivelboerderij, Hoorn, 1902, pp. 45-72, dgms. 4). — 

 Reference is made to previous work along this line, and feeding experiments made 

 during the fall and winter of 1902-3, are reported. Four lots of 5 cows each were 

 used. Lot 1 was kept on plain pasture as long in the fall as possible. Lot 2 was 

 also pastured late, but was fed in addition after October 7, a special food consisting 

 of sirup mixed with finely ground cornstalks. Lot 3 was stabled early and fed 

 freshly cut grass. Lot 4 was also stabled early, but was fed hay and linseed cake. 



