364 Abnormalities in Dairy Produce. [sept., 



clearly proved that the use of strong dips of this character is 

 attended with some danger when treating sheep affected with 

 scab, particularly if they are in low condition or have sores 

 on them. The sheep which died as a result of dipping in 

 these preparations were undoubtedly low in condition, short of 

 wool, and badly affected with scab. They were mountain sheep 

 of the class among which sheep-scab is most frequently found- 

 Owing to the conditions which prevail in the mountain districts, 

 the sheep are often in a weak state during the winter months, 

 and outbreaks of scab are more likely to be further advanced 

 before they are discovered than is the case on lowland farms 

 where effective supervision is more easily carried out. 



In the course of the investigations it was found that some sheep 

 which were being kept in covered shelters before being dipped 

 improved in condition ; and Professor Winter observes that the 

 reduction in the number of outbreaks of sheep-scab during the 

 summer months is, probably, largely accounted for by the dry 

 weather and the fact that food is then more plentiful than in 

 winter. 



A very large number and variety of bacteria exist in milk, 

 primarily because it contains in a most suitable form the 

 nutriment which they require. As with 



D\™roduce in the hi S her forms of life > ma ^ of these 

 organisms are uncommon, or peculiar to 



certain districts, and their influence in dairying has not yet been 

 definitely ascertained. An enquiry regarding certain of these 

 bodies was lately made by Mr. T. A. Coward, instructor in 

 dairying to the North Riding County Council of Yorkshire, 

 in connection with " faulty " dairy produce which he observed in 

 certain farmhouses in his district in 1902-3. 



In a sample of slimy or greasy cheese he found six organisms, 

 and by experiment proved them to be connected with the " fault " 

 which in its extreme form is known as the " slip-coat " of cheese. 

 It occurs in Wensleydale and Stilton cheese, and causes con- 

 siderable trouble and waste, as the gradual softening of the 

 cheese— occasionally to the depth of an inch — produces an 



