228 Resistance of Bacteria to Pasteurization. 



cwt. qr. lb. 



Average increase in live weight in Lot I. 



i o 13 

 1 2 5 



1 -62 lb. 



2*24 lb 



Lot II. 



Average daily gain in live weight in Lot I. 



Lot II. 



The total increase in live weight in Lot II. over Lot I., was 1 cwt. 

 1 qr. 3 lb., which, valued at 32s. per cwt., the price at which the 

 cattle were sold, amounts to £2 os. iod. As, however, the 

 1,083 lb. decorticated cotton cake consumed by Lot II. cost 

 3s. yd. more than the 1,083 lb. of cotton seed meal eaten by 

 Lot I., the net value of the gain was ^"1 17s. 3d., or 12s. 5d. per 

 head. The gross gain of £2 os. iod. produced by the con- 

 sumption of 1,083 lb. of each of the trial foods is equivalent to 

 a gain of £\ 4s. 5d. per ton in favour of the decorticated cotton 

 cake. 



The results of this experiment are stated to confirm those of 

 a similar trial made in 1 900-1 901 with two lots of four cattle 

 each. It would therefore appear that, although there is not 

 much difference between the market value of the two test foods 

 used, the feeding value of decorticated cotton cake is altogether 

 higher that that of cotton seed meal. 



Resistance of Bacteria to Pasteurization. 



It was found at the Wisconsin Agricultural Experiment 

 Station about two years ago that the tubercle organism is more 

 resistant in milk when heated in open than in closed vessels, 

 the cause of this difference being attributed to the formation of 

 the surface pellicle (" scalded layer "), which readily forms on 

 milk heated in open vessels to a temperature of about 140° F. 

 or above. Professors Russell and Hastings have continued 

 their researches on the subject with a view to ascertaining the 

 reason why the destruction of bacteria in milk is subject to so 

 much variation, and their conclusions have been published in 

 the 1 8th Report of the Experimental Station. 



They state that the destruction of bacteria in milk by means 

 of heat depends upon the conditions under which the exposure 

 is made. Where milk is heated so as to permit the formation 



