76 EXPERIMENT STATION RECORD. 



The germicidal power of formalin was most marked when the milk was held at 

 temperatures of LO to 15° C. At 20° and above the number of bacteria in milk pre- 

 served with formalin at the end of 24 .hours was scarcely less than that in control 

 samples. At 37° formalin showed no appreciable effect in retarding the develop- 

 ment of bacteria. On the contrary, when milk was kept at 7 to 8° the addition of 

 formalin in the proportion of 1: 10,000 reduced the number of bacteria in 6 days in 

 one instance from 2,160 to 222 bacteria per cubic centimeter. At low temperatures 

 the bactericidal action of formalin was equally marked when the original bacterial 

 content of the milk was high. 



While valuable as a means of preserving milk samples for analytical purposes, 

 formalin is believed to be no better suited for preserving milk for human consump- 

 tion than any other chemical preservative. Cleanliness in milking, immediate cool- 

 ing, and keeping at a temperature below 10° C. are considered the best means of 

 preserving milk for human use. 



In a second series of experiments sterile milk and bouillon preserved with for- 

 malin were inoculated with various species of bacteria. The virulence of diphtheria 

 bacilli in milk treated with formalin in the proportion of 1:5,000 and kept at room 

 temperatures for 24 hours and at 37° for a second period of 24 hours was not impaired. 

 Typhoid bacilli added to milk also resisted formalin in the proportion of 1:5,000. 

 In bouillon formalin in the proportion of 1: 10,000 showed no inhibitory influence on 

 the development of the coli bacillus. Typhoid bacilli in bouillon were completely 

 destroyed in 24 hours at 21° by formalin in the proportion of 1:5,000 but not the 

 proportion of 1 : 10,000. Bacillus pyocyaneus in milk or bouillon was not destroyed at 

 37° by formalin in the proportion of 1: 10,000 or 1:5,000. 



On the passage of antibodies into the milk and their absorption through, 

 the digestive tract, De Blasi ( CerUbl. Bald. [et<:], 1. AbL, Ref., 36 (1905), Xo. 12- 

 13, pp. 353-355). — In 2 series of experiments cats and rabbits were immunized pas- 

 sively by means of injections of diphtheria antitoxin and antidysentery serum, and 

 actively by means of cultures of the dysentery bacillus and typhoid bacilli. 



The passive immunity of the mother was not sufficient to protect the nursing 

 offspring from the results of inoculation with bacterial cultures. In the cases of 

 active immunity the results showed that the antibodies not only passed over into 

 the milk but were absorbed in the digestive tract in sufficient quantities to neu- 

 tralize the effect of bacterial injections. A marked difference was, therefore, appar- 

 ent between the groups actively and passively immunized. 



This is published as a preliminary communication, and contains a brief discussion 

 of the literature of the subject. 



On the passage of the agglutinins and antitoxins of tuberculosis into 

 milk and their absorption by way of the alimentary tract, F. Figari (Riforma 

 Med., 21 (1905), No. 14; abs. in .Inn,-. A,, or. Med. Assoc, 44 (1905), No. 22, p. 1818). — 

 The author found that the agglutinins and antitoxins pass into the milk of cows and 

 goats actively immunized against tuberculosis, and into the milk of rabbits passively 

 immunized; and furthermore, that the agglutinins and antitoxins in the milk of 

 immunized animals are absorbed in the digestive tract of calves and young goats 

 born of nonimmunized mothers, and are able to excite the formation of other agglu- 

 tinins and antitoxins. 



Outbreak of sore throats due to infected milk (Jour. Amer. Med. Assoc, 44 

 (1905), No. 25, p. 1996). — A brief account is given of an outbreak of septic sore 

 throat involving from 500 to 600 persons, the cause of which was traced to the milk 

 of a cow affected with mastitis. 



On the fat content of human milk, P. Reyher (Jahrb. Kinderheilk., 61 (1905), 

 No. 4, pp. 601-614). — The author shows that the method of obtaining the samples 

 analyzed has much to do with the marked variations in reported data. In some 

 instances a difference of over 6 per cent was observed in the fat content of the first 



