1008 EXPERIMENT STATION RECORD. 



to 2.5 per cent or more. Physical examinations of the udder and the leucocyte test 

 were made with a large number of cows, the results being considered very favorable 

 to the latter method. The author considers the leucocyte test practical and suggests 

 as a result of his investigations that mixed milk containing more than one volume 

 per million of sediment should be considered as indicating mastitis, and that a higher 

 leucocyte content than 2 volumes per million should be considered as establishing 

 with certainty the presence of disease in the udder. The streptococci which were 

 always present in large numbers when the leucocyte content was high were found, in 

 many cases, to be pathogenic to mice. The prevention of the sale of such milk is, 

 therefore, considered very desirable. 



The milk of cows affected with mastitis was found to possess an unusually high 

 bactericidal power which was considered as probably related to the high leucocyte 

 (■.intent. The more detailed results of these investigations which were conducted in 

 conjunction with Dr. Rullmann will be published later. 



The Tromsdorff leucocyte test for milk, W. Rullmann (Milch Ztg., 35 (1906), 

 No. 14, pp. 157, 158). — Attention is called to this test which consists in centrifuging 

 a small quantity of milk and determining the amount of the sediment. The results 

 so far obtained are considered very favorable to the method. 



Sodium chlorid in milk, C. Porcher (Rev. Gin. Lait, 5 (1906), Xos. 8, pp. 

 173-178; 9, pp. 193-198). — The author concludes, from the results of his studies, 

 that sodium chlorid is one of the most variable elements in milk, and that its 

 presence in greater or less amounts does not depend directly upon food, but upon 

 purely physical processes — the regulation of the osmotic equilibrium. He would, 

 therefore, separate sodium chlorid from the other mineral constituents of milk, the 

 presence of which is probably more or less directly related to the chemical function 

 of the glandular tissue. It is noted that a maximum of sugar in milk is associated 

 with a minimum of salts, especially sodium chlorid and vice versa. 



Comparative study of milk tests, C. Huyge (Bui. Agr. [Brussels], 21 (1905), 

 No. 6, pp. 1096-1110). — Of six methods of determining fat the Gerber method was 

 given the preference as the result of a number of comparative tests. Considerable 

 attention was paid to the estimation of cream separated spontaneously or by means 

 of the centrifuge. While the results are not strictly accurate, the creamometer is 

 considered very valuable for farm tests. 



Contribution to the knowledg-e of the distribution of lactic ferments out- 

 side the milk, C. Barthel (Rev. Gen. Lait, 5 (1906), Xos. 10, pp. 223-233; 11, pp. 

 246-251; 12, pp. 265-272). — The literature of this subject is briefly reviewed and 

 extended observations are reported. 



According to the author's results, Bacterium lactis acidi is found on all species of 

 plants growing on cultivated lands. On the contrary, it is not found on plants distant 

 from cultivated fields, or, if found, is in a very weakened condition. The same state- 

 ment applies to the presence of this organism in the soil. B. coli commune and B. 

 lactis aerog< rn s, especially the first, are found on all living plants whether coming from 

 cultivated fields or from the forest. They are also found everywhere in the soil. B. 

 lactis acidi is found, naturally, everywhere in the stable, in the air, in the water, and 

 different feeding stuffs, and in the manure. It is thus very natural that the milk 

 becomes infected as soon as it is drawn. The most rigorous precautions are, there- 

 fore, necessary in order to lessen the amount of contamination during milking. 



A municipal milk service for London, L. Parkes (Pub. Health [London], 18 

 (1906), Xo. 7, pp. 439-441).— After raising objections to present systems of municipal 

 milk depots, such as the want of effective supervision over the production of the milk, 

 the necessity of pasteurization and sterilization when the milk reaches the city, and 

 the added cost making the business unprofitable, the author makes suggestions con- 

 cerning a municipal milk service for London. 



