555 



which has a still greater bactericidal action. 50 C. is found to be 

 the best temperature for this action. There is a stirrer in the vat, 

 and when the sterilisation is complete, the milk is either cooled 

 first and then bottled or run into sterile bottles and then cooled. 

 As the presence of the catalase is not absolutely uniform, it is 

 best to add so much peroxide of hydrogen that there is certain to 

 be a trace left at the end of the process. Then immediately before 

 bottling, a few drops of catalase solution are added. 



C. K. MILLARD. Dried milk as a food for infants. (Brit. 

 Med. Journ., 1910, No 2561, pp. 253-254). E. S. R. Abstr N., 

 June, 1910. 



On the basis of extensive tests of dried milk at Leicester Cor- 

 poration Infants' Milk Depot, conclusions favorable to the use of 

 this material as infant food were reached. According to the 

 author, the advantages attending its use are ease of digestion, 

 bacterial purity including freedom from tubercle bacilli and con- 

 tamination by flies, the fact that it may be kept in hot weather 

 without souring, its cheapness as no waste is involved, and its 

 convenience, and palatability. 



" Its disadvantages are of a theoretical nature, and consist in 

 the presumed destruction of the antiscorbutic properties of fresh 

 milk. This, however, can be compensated, if thought necessary, 

 by administration of fruit juice. For domestic purposes apart 

 from infant feeding, dried milk has distinct limitations as a sub- 

 stitute for fresh milk, as, owing to its taste, it is not so suitable 

 for adding to tea or coffee. " 



RALPH VINCENT. Pure and Healthy Milk versus Boiled Milk. 



(The Ethics of Food). Science Progress in the Twentieth Cen- 

 tury. A Quarterly Journal of Scientific Work and Thought. 

 N. 16. April 1910. London, p. 541. 



" In November 1903, Dr. George Newmann, then Medical Officer 

 of Health for Finsbury, published an elaborate report on the 

 conditions of the milk-supply in that borough and the facts there 

 collected may be regarded as fairly typical of the conditions ge- 

 nerally prevailing. 



He found that 90 per cent, of the milk was obtained from 

 country farms and that 95 per cent, of these were situated at a 



