DATRY FARMING DAIRYING — AGKOTECHNY. 1109 



feet developmenl of the udder are encouraged by either procedure, its adoption lias 

 considerable justification, particularly with heifers. This phase of the matter, how- 

 ever, is not included within the scope of the present inquiry. On the other hand, 

 the additional load of dirt, dandruff, hair, dried manure, bacteria, etc., which fall 

 into the milking pail because of the udder manipulation, is a distinct detriment, 

 which, however, the use of some of the covered pails would go Ear to oh\ iate." 



The economic production and distribution of clean milk, .1. Rob* {Jour. 

 Amer. Med. Astoc, $6(1906), No. 19, pp. 1480 14SS). This discussion relates par- 

 ticularly to the milk supply of Rochester, New York. 



Average monthly counts for 6 years showed the presence of aboul 1.00,000 bacteria 

 per cubic centimeter in the milk supply of that city in winter aid aboul 500,000 in 

 summer. Notwithstanding the practical assurance of an increase of 3 cts. per quarl 

 in the price of milk, only one farmer was found who wa> willing to undertake the 



production of certified milk. In this instance the milk which was produced without 



expensive equipment showed on an average of LOO determinations the presence of 

 only 3,853 bacteria per cubic centimeter. 



In supplying milk to cities the author suggests the use of pails or cans holding 

 about I "int. formilking, shipping, and, if desired, for delivering milk. After empty- 

 ing, the cans are sent to a plant in the city where they are washed by machinery, 

 covered with cheese cloth and a metal cover, and over both a stout canvas cover, 

 and then sterilized by dry heat. The cans are then returned to the farm, where tin- 

 canvas and metal covers are removed and the milk drawn directly through the 

 cheese cloth into the can. The strainer is then removed and returned to the steriliz- 

 ing plant with the canvas cover. The cans are at once covered ami the milk is cooled 

 by placing the cans immediately in ice water. 



Investigations of the causes of the low Reichert-Meissl numbers of Hol- 

 land butter, A.J. Swaving (Ztschr. Untersuch. Nahr. ". GenussmtL, 11 (1906), No.9, 

 pp. 505-~>J0, dgms. 5). — From Septemher 1") to December It), 5 groups of A cows each 

 were fed different rations supplementing grass or hay and linseed cake and determi- 

 nations were made of the Reichert-Meissl number of the butter made from the milk 

 of each animal. 



The content of volatile fatty acids was increased by fodder beets and by lucern 

 silage. Grass silage exerted little or no influence as did also barley meal and Bugar 

 when fed as supplements to pasture and linseed cake. The Reichert-Meissl number 

 was lowered by hay and linseed meal alone. While it is not yet clear in what man- 

 ner the beets influence favorably the Reichert-Meissl number, the author considers 

 that there is now better support for the previously expressed view that easily decom- 

 posed carbohydrates, such as sugar, favor the formation of volatile fatty acids only 

 when fed along with materials already undergoing fermentation or easily terinented, 

 such as fodder or sugar beets. 



Bacteriological examinations of butter, A. Reitz (Cenlbl. Bah. [etc.], 9. Abt., 

 16 (1906), No. 7-9, pp. 19S-212).—Th\B is a review ol the literature on the occurrence 

 ot tubercle bacilli in butter, the bibliography given containing reference to the pub- 

 lications of 73 investigators. The author examined 100 samples of butter obtained 

 in Stuttgart by means Ol inoculation experiments with animals. The results lor (5 



samples were inconclusive. In 8 or 8.5 per cent of the remaining samples, tubercle 

 baciih weie found present. 



Casein as an adulterant of butter, R. K.\< ink | Ztschr. Offentl. Chem., u | 1906), 

 No 9, pp. 169, 170). — A sample oi adulterated butter showed the presence ol 5.49 

 per cent ot casein and lm. ',.'> per cent ol water. 



The chemical composition ot whey and curd during the manufacture of 

 Emmenthal cheese, <i. Koestler I Milchw. ZenlbL, : (1906), No. 5, pp. 793- . 

 According to the results ol the ant hoi s investigations, the addition ol rennet changes 

 the chemical composition of the milk only to the extent ol increasing the content of 



