60 THE SCJI 
that were made of wood. Sumac is 
usually selec^,ed for this purpose. A 
cross- section of the proper length is 
split and two protector made from it. 
By removing the pith and exaggerating 
the grove somewhat, a good receptical is 
made for the bail. 
Biicteria in Milk. 
Professor H. W. Conn, in discussing 
the bacteria of milk in the American 
Microscopical Journal^ remarks that 
their function varies with the species, 
some of them having the property of 
imparting an agreeable flavor to the but- 
ter made from it. while others communi- 
cate a disagreeable odor and taste. From 
milk and cream the author has isolated 
forty difterent species, which, Irom their 
eti'ect, are divisible into three classes: (1) 
Some produce no visible effect, the milk 
remaining apparently unchanged. Some 
of these, however, render it slightly acid, 
others slightly alkaline, and nearly all 
produce certain decomposition odors; (2) 
Another series has the power of break- 
ing up the milk-sugar, producing suffi- 
cient acid to curdle the milk. To this 
belongs B. acidi Lactici; (3) A third 
class curdles milk, but the reaction is 
either alkaline or the reaction is not af- 
fected. Such bacteria have the additional 
function of dissolving the curd which 
they produce, converting it slowly into 
peptones, whereby the milk becomes li- 
quid again. The aiathor '.hen proceeds 
to discuss the connection between butter 
and bacteria, the connection being estab- 
lished through cream, in wiiich the 
growth Is longer continued and more 
proliflc. How the action of bacteria on 
cream results in what is known as ''ripen- 
ing" by which butter "comes" more 
easily; secondly, it keeps longer; thirdly, 
the flavor is improved. 
The ripening is eff'ected by the action 
of bacteria, which disintegrates the al- 
NTJST. 
bumen, partly by the action of an acid 
and partly by peptonization. The flavor 
is due to the impregnation of the butter 
with aromatic principles, the product of 
decomposition, the difference in taste 
and odor being due to the action of 
difterent bacterial ferment. Hence, but- 
ter made from sweet cream is flat, in- 
sipid, and tasteless, because the bacte- 
ria have not had time or opportunity 
t ) produce the volatile decomposition 
products. 
The author finally discusses the rela 
tion of milk-souring to electricitj'. 
From a series of experiments on milk, he 
finds that electricitv has not this effect 
on milk, and oft'ers in explanation that 
''thtuider-storms'' are usually preceded 
by climatic conditions of temperature 
and moisture very favorable to bacte- 
ria growth. — Jordan. 
Subscriptions Received. 
The following stationers of Kansas 
City, receive subscriptions for the 
Scientist and will have the different 
issues on sale : — T. O. Cramer, 1341 
Grand Avenue; B. Glick, 535 Main Street; 
Osborne and Pitrat, 819 Main Street; 
H. T. Wright, 720 Main Street. 
One of our regular contributers is thus 
refered to by the Editor of Trinity 
Church Bell: — 
"Return^ig from Convocation we spent 
a most enjoyable and profitable hour 
with Prof. K. E. Kowley, of Curryville. 
Perhaps we have not in all Missouri a 
finer authority in Pahieozoic fossils, and 
his cabinet of 20,000 specimens would be 
difficult to duplicate anywhere." 
