182 EXPERIMENT STATION RECORD. 



Milk consumption in Lille, A. Bonn {Rev. Soc. Sci. Hyg. Aliment., 2 (1905), No. 1, 

 p. 114).— The total daily consumption of milk in the city of Lille is estimated at 

 32,590 liters, of which skim milk constitutes 20,440 liters. The average fat content 

 of the whole milk was 3.08 per cent and of the skim milk 1.61 per cent. The large 

 infant mortality in Lille is attributed in part to this unusually large consumption of 

 skim milk. 



Cooperative dairying in England, H. C. Fairfax-Cholmeley (Jour. Bd. Agr. 

 [London], 12 (1905), No. 4, pp. 193-201).— A brief account is given of the actual 

 working of one of the dairies. There are in all 14 cooperative societies. 



Milk depots in Germany, von Ohlen (Pub. Health [London], 17 (1905), No. 10, 

 pp. 655-663).— This is an account of the milk depots in Germany with special ref- 

 erence to the conditions in Hamburg. 



The addition of formalin to milk, H. de Rothschild (Rev. Soc. Sci. Hyg. Ali- 

 ment, 2 (1905), No. 1, pp. 110-112).— -This is a brief preliminary note on experiments 

 conducted to determine the physiological effects of formalin. Milk preserved with 

 formalin in the proportion of 1 to 10,000 produced bad effects when fed to infants 

 affected with gastro-enteritis. Experiments are also being conducted with dogs in 

 which, by means of a gastric fistula, the effect of formalin upon digestion is being 

 studied. 



Investigations on the presence of tubercle bacilli in milk, butter, and mar- 

 garin in Christiania, H. Thue (Tidskr. Norske Laegefor., 1904, No. 8, p. 306; ahs. 

 in Centbl. Bakt. [etc.], 1. Abt. Ref., 36 (1905), No. 18-20, p. 597).— -In no instance in 

 the 44 samples of market milk, 16 of butter, and 15 of margarin examined were viru- 

 lent tubercle bacilli found. 



On the pasteurization of milk in the feeding of infants, E. von Freuden- 

 reich (Rev. Gen. Lait, 4 (1905), No. 19, pp. 433-437). — This is a description of a 

 pasteurizing apparatus devised by the author and O. Jensen. 



Pasteurization of milk for infants, Zelenski (Abs. in Deut. Med. Wchnschr., 31 

 (1905), No. 29, p: 1167). — On the basis of extended investigations the author con- 

 cludes that the present methods of pasteurization are not free from objections. 



Influence of heat on milk, E. Kayser (Rev. Soc. Sci. Hyg. Aliment, 2 (1905), No. 

 2, pp. 147-153). — This is a discussion of the changes brought about in milk by the 

 influence of different degrees of heat. 



On the value of a good separator, with brief descriptions of different sys- 

 tems, E. Freund (Maschinen Ztg., 3 (1905), Nos. 10, pp. 109-117, Jigs. 37; 11, pp. 

 127-132). — This is an illustrated description of the different types of centrifugal 

 separators. 



Butter preservatives, H. H. Dean and R. Harcourt (Ontario Agr. Col. and Expt 

 Farm Bid. 145, pp. 18). — The use of preservatives in food is briefly discussed, refer- 

 ences being made particularly to Bulletin 84 of the Bureau of Chemistry of this 

 Department (E. S. R., 16, p. 684), and to the report of the British committee (E. S. 

 R., 13, p. 1070). 



In a test at the college 12 men consumed daily a total quantity of about 3 lbs. of 

 butter preserved with 2 per cent of borax. No injurious effects were observed by 

 the men during a first period of 26 days or a second period of 50 days. This experi- 

 ment is therefore considered as tending to prove the conclusion arrived at by the 

 British committee. It is nevertheless considered unwise to recommend the use of 

 preservatives except in cases where the necessity is clearly manifest and where other 

 methods of preservation can be demonstrated as inapplicable. 



Numerous comparative tests were made of salt, borax, boric acid, sodium chlorid, 

 and commercial preparations as regards their efficiency in preserving the flavor of 

 butter. 



Borax gave practically as good results as the commercial preservatives. Under 

 ordinary conditions i per cent is considered sufficient, but when the butter is likely 



