DAIRY FARMING DAIRYING. 183 



from the same churning was washed thoroughly to remove as much of 

 the buttermilk as possible. In each case the l)utter was worked 1 

 minute. At the end of 24 hours all the lots were mottled alike. The 

 results are considered as showing that a relative excess of casein is not 

 the cause of the lighter color of unsalted butter as compared with 

 salted butter, nor of the lighter portions of mottled butter. 



Butter worked under different conditions sufficiently to secure an 

 even distribution of the salt was scored by an expert as to grain. One 

 churning was washed with water at 50° and another with water at 38 

 to 40°, both churnings being worked immediately after washing. Two 

 other churnings were washed with water at 45°, one receiving 2 par- 

 tial workings separated by an interval of 24 hours and the other being 

 kept in a refrigerator 24 hours before being worked. The average 

 score for grain in 3 repetitions of this experiment was highest for the 

 butter washed with water at about 40° and worked immediately and 

 lowest for the butter worked after 24 hours. Butter washed with 

 water at 50° and worked immediately scored practically the same as 

 that given 2 partial workings. 



The effect of cold wash water on the solidity of the butter was also 

 tested. The butter from each of 10 churnings was divided into 2 lots, 

 1 lot in each case being washed with water at 50 to 52°, and the 

 other lot with water at 35 to 40°. Samples of the butter from both 

 lots in each experiment were kept at 70° and also at 48° for 24 hours. 

 All samples were then kept at 60° for 4 hours, when they were grad- 

 ually heated to 80°. There was on the whole no practical difference 

 in the 2 lots of samples as regards the time of becoming soft or the 

 consistency of thej^utter at the end of the experiment. 



Bacteria content of Finnish milk, O. v. Hellens {Nord. Jfejtri 

 Thin., IJp {1899), Nos. 1^3-1^6, pp. 587-589, ef seq.).~-T\ie milk supply 

 of the city of Helsiugfors was studied \>j the author from a bacterio- 

 logical standpoint. Samples of market milk and that sold at retail 

 stores were taken in the summer and in the winter. The samples taken 

 during summer contained from 20,000 to 34,300,000 bacteria per cubic 

 centimeter, the average being 4,745,000; while in the winter the bacte- 

 ria content ranged from 70,000 to 18,630,000, and averaged 2,111,000. 

 About 60 per cent of the summer samples contained over 1,000,000 

 bacteria per cubic centimeter against 35 per cent in the winter sam- 

 ples. The qualitative bacteriological examinations were restricted to 

 pathogenic forms of bacteria, injections of new milk or cream and 

 separator slime being made in guinea pigs. Of 34 samples, 24 were 

 found to contain one or more forms of pathogenic bacteria. Seven 

 different forms were identified, viz, BaciUus tuhercidosis, B. sti'epto- 

 cocciwi 2)yogenes, B. staphylococcus p)yogenes cmreiLS, B. alhics, B. citt'eus, 

 B. hovis, and Bdcferiuvi coli commune. 



