DAIRY FARMING DAIRYING. 983 



liter of milk was from 3 to 42 mg., the majority of samples containing 

 about 10 mg. of foreign matter. The bacteriological examination was 

 equally unfavorable, it being '' impossible to count the colonies on the 

 plate cultures." 



An apparatus devised by the author for determining the filth in 

 milk is described and figured. This consists of a long cylinder, ter- 

 minating in a narrow outlet tube at the bottom, which is connected by 

 a rubber stopper with a test tube containing 2 or 3 cc. of water. The 

 cylinder has two side tubes, one near the bottom and the other near 

 the middle, each provided with rubber tubes closed with pinchcocks. 

 The cylinder is closed at the upper end with a glass stopper. After 

 the milk has stood 4 or 5 hours in the cylinder the upper part, includ- 

 ing the cream, is drawn off through the middle side tube and the 

 remainder through the lower one. The dirt collects in the test tube, 

 only a small fraction remaining on the shoulder of the cylinder. The 

 latter can be washed out into a beaker after removing the test tube. 

 The dirt is collected on a weighed filter, washed with water, alcohol, 

 and ether, and dried. The addition of a little concentrated ammonia 

 to the milk aids the separation of the dirt. The author finds the appa- 

 ratus gives more accurate results than any other he has tested. 



Experiments vrith artificial cultures in making export butter, 

 M. Grimm {Ms/^. Khoz. ILyemv., 196(1900), Mar.,j)jK o6r5-581).— The 

 author made experiments in ripening cream with pure cultures of 

 Bacillus acidi lactici (Hueppe), the cultures of Severin (director of the 

 bacteriological agronomical laboratory in Moscow), Hansen, Tvede, 

 Blauenfeld, and Weigmann, and also with a culture of his own. The 

 latter consists of a mixture of pure cultures of the following micro- 

 organisms: (1) A lactic-acid bacillus isolated from spontaneously soured 

 milk and cream, resembling the Bactefixmi, lactis ackli of Leichmann, 

 (2) a coccus, and (3) a yeast. 



The results of the experiments are stated as follows: 



(1) The pure cultures of Bacillus acidi lactici (Hueppe) were found 

 absolutely unfit for ripening export butter (Holstein butter). The 

 taste of the butter was disagreeable, there was no aroma, and the 

 acidity was high. 



(2) The cultures of Severin gave a good butter with satisfactory 

 keeping qualities, although the aroma was faint when pasteurized 

 cream was used. 



(3) The cultures of Tvede gave a butter with an agreeable, well- 

 defined aroma, but not always of satisfactory keeping qualities. 



(4) The cultures of Weigmann gave butter with an excellent aroma, 

 but its keeping qualities were poor, although its density was normal. 

 The number of liacteria producing the aroma exceeds that of the 

 lactic-acid bacteria, the former preventing the full development of the 

 latter. 



