18 
272 samples from 104 dairies. He found that 6.72 per cent of the 
samples contained tubercle bacilli virulent for guinea pigs, and that 
11 per cent of the dairies whose milk was examined supplied milk 
containing these micro-organisms in sufficient number and virulence 
to render guinea pigs tuberculous. The milk purchased by one 
charitable institution for the use of children caused tuberculosis in 
the animals upon which it was tested. 
Evidence of this character again emphasizes the necessity of apply- 
ing the tuberculin test among dairy herds, and taking necessary pre- 
cautions with respect to milk of doubtful character. 
In a second paper Doctor Anderson summarizes the evidence prov- 
ing that Malta fever may be spread by infected goat’s milk. 
A peculiar disease, known as “ milk sickness,” is described by 
Doctor McCoy. Although fortunately rare at the present time, cases 
continue to occur in the mountainous sections of Tennessee and else- 
where. 
Doctor Stiles shows that so far as the zoo-parasitic diseases of man 
are concerned-, there is little to fear concerning the presence of such 
parasites in milk. 
Statistical studies of mortality and morbidity, as influenced by 
milk, have been made by Doctor Eager. He gives figures to prove i 
that the high infantile mortality may be attributed almost entirely 
to impure milk. 
Doctor Wiley discusses the subject of ice cream, its use as an arti- 
cle of food, its composition, the extent to which it may be con- 
taminated or adulterated, and the result of such contamination upon 
the public health. He also refers to the established standards govern- 
ing its manufacture, and presents evidence to show their reasonable- 
ness both to the manufacturer and consumer. 
Doctors Kastle and Koberts give a general survey of our present 
knowledge regarding the physical and chemical characteristics of 
milk, as well as the chemical changes in milk brought about by the 
action of heat and acids; and also those changes accomplished by the 
action of enz3^mes and micro-organisms. The subject of milk adul- 
teration is also considered. It has been shown, as the result of origi- 
nal investigations, that the milk ferments can withstand a tempera- 
ture of 60° to 65° C. for some time without material injury. Twelve 
per cent of the samples of Washington market milk examined were 
found to be below the legal standard, 3.7 per cent gave effidence of 
having been watered, and a very large proportion of the samples 
examined contained appreciable quantities of dirt. None of the 
samples examined contained artificial coloring matters, and only one 
contained milk preservatives. 
