DATRy FARMING DAIRYINa, 879 



"The dry matter in V)eet pulp i)rove<l to l)c of f(|iial value, i.nuii<l lor i.ouiid, with 

 the dry matter in corn silage. 



"The milk-producing value of heet pulp as it comes from tlie heet-sngar factory is 

 about one-half that of corn silage. 



" Beet pulp is especially valuable as a succulent food, and where no other such food 

 is obtainable it may prove of greater comparative value than is given above." 



The liability of the total solids of milk to change with age and 

 its effect ia the control of market milk, A. IvEixycii and H. Lt hkig 



{^ZUclw. TJntermch. Nahr. n. Gm >,.s.sinfJ. , 3 {1900), Xo. 8, pp. 521-531).— 

 From the examination of a considerable numl)er of samples of milk 

 when fresh and Avhen 2 or 8 days old, it was found that the total solids 

 diminished slightly with age. btit that tip to the time of souring the 

 specific gravity did not change; hence the gravimetric result for solids 

 in milk several days old would not agree with the result calculated by 

 Fleischmann's formula, and if the gravimetric result alone were relied 

 upon injustice might be done. Determination of the solids-not-fat is 

 believed to be a mor(> relial)le T)asis for judging of the purity of milk, 

 as this remains practically unchanged. Not until over 3 da3"s after 

 the sample has curdled does the specific gravity of the serum change 

 sufficiently to make it unreliable. 



Studies of the market milk of Heisingfors with special reference 

 to its bacteria content, O. von Hellens {Lkokj. Diss., IMsingfors, 

 1890, pp. 80; ahs. hi Centhl . Bait. a. Par., 2. Alt., 6 {1900), No. 8, p. 

 261).— In sunuuer the bacteria content ranged from 20,0()( > to 34,300,000 

 and averaged 474,500 per cubic centimeter; in winter the range was 

 from 70,000 to 18,630,000, the average being 3,111,000 per cubic cen- 

 timeter. There appeared to be a relation between the bacteria content 

 and the dirt content of milk, although these did not vary regularly. 

 A lower fat content was usually accompanied by a higher bacteria 

 content. To a certain extent the acidity of the milk varied with its 

 bacteria content. 



The high germ content of the Heisingfors milk is believed to be due 

 to lack of care in transporting the milk as well as in its production. 

 Approximately one-third of the samples examined contained virulent 

 tubercle bacilli. In 43 out of 57 samples other pathogenic bacteria 

 were found, indicating that a large proportion of the Heisingfors milk 

 contained two or more pathogenic germs. 



Preservatives in dairy produce, G. S. Thomson {Jour. Agr. and 

 Ind., South An.'iti'alla, 3 {1900), Xo. 12, pp. 969-981).— The use of 

 boric acid and formalin in preserving milk is discussed. A table gives 

 the results of a test of the relative keeping qtialities of milk heated to 

 212 and to 185° F. for 10 minutes, raw milk, luilk inoculated with 

 germs of sewage water, and milk similarly inoculated but preserved 

 with boric acid. Experiments are reported in detail in which milk 

 preserved with })oric acid was compared with unpreserved milk. 

 Determinations were made of the acidity and specific gravity of the 

 milk at different stages, and of the boric acid in the separator milk and 



