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MAY 29 
MOORE’S RURAL NEW-YORKER. 
347 
O 
PARASITES IN MILK. 
The recent theory of fungus sporas from 
which all kinds of fermentation through 
their developing fungus germs may be pro¬ 
duced, was first brought forward by Swan 
in explanation of vinous fermentation. Hal- 
lier who, after Pasteur, further pursued 
and perfected tt, observed that milk which 
had been thoroughly boiled in isolated ap¬ 
paratus, would become sour and coagulate 
in 24 hours after introducing pernicious 
spores, while the same milk without this 
fungus remained fresh for many months and 
showed no trace of acid to the taste nor of 
acid reaction. HoprER observed in 1859 that 
fresh cow’s milk coming in contact with 
atmospheric air, takes up oxygen and giveB 
off carbon, and that the volume of the sepa¬ 
rated carbon is greater than that of the oxy¬ 
gen taken up ; that this operation was appa¬ 
rently very active during the first 24 hours 
and that milk by standing longer in contact 
with a given volume of air greater than the 
milk may, within from three to four days, 
take the whole of the oxygen out of this air. 
After further researches, Hopper believes 
lie is warranted in the conclusion that, milk, 
under the process of taking up oxygen and 
giving oil carbon, gradually forms addit ional 
fat, and that this formation of fat comes 
under the analysis of caseine, Again, that 
a material must also be produced with the 
fat from the caseine, which considerably 
excels the cascine in its capacity Cor contain¬ 
ing nitrogen. Although Hopper did not 
succeed in isolating this material, yet it may 
nevertheless be hold in the highest degree 
probable, says Prof. Martkny, that the oily 
extractive matter found in alcohol extract 
and which exhibits nitrogen in a high degree, 
springs from this source. 
DKBOHAMPS found ill 1840, in calves’ rennet 
prepared with alcohol and of such strength 
that eight drops was sufficient to coagulate 
one litre of milk, the following ingredients : 
Muriatic acid in great quantity ; butyric 
acid, euproic, caprine and lactic acid, sal 
ammoniac, chlorine, magnesia, traces of sul¬ 
phate salts, phosphoric lime, and a peculiar 
material which In-calls “ chyinoe,” and which 
he regards ae the peculiar, active principle 
in tlm rennet. In order to separate the 
“ chymos,” Desch.vmps pours u small residue 
of ammonia in the rennet, which precipitates 
the chymos, and then washes and dries the 
precipitate. The chymosinc resembles gum 
outwardly. It is so insoluble in pure water 
that it may be reduced to a powder under it, 
but is soluble in acidulated water, and this 
makes such a solution as will coagulate milk 
with the same efficiency as the rennet, itself 
HALLIER, on the contrary, thinks that the 
rapid decomposition of fresh milk is owing 
to its being filled in a peculiar way with fun¬ 
gus cells; and he proves from Ins experi¬ 
ments that by a small addition of penicillium 
spores the coagulation and separation of the 
caseine may be produced quite as quickly as 
with rennet. 
The souring of milk when left at rest at 
ordinary temperatures is due, according to 
Haulier, to living vegetable organisms of 
the same character as mold fungus. The 
commonest forms of this organism are the 
thread fungus designated by the mycologist 
as o hi rum lact in and mucor-racemosus, while 
the latest observations have added still a 
third, dielyostilium mucotoide*. Besides 
these decided vegetable forms, there are in 
milk also those lower forms that by the 
scientist are assigned to the animal kingdom 
under the name of monads and vibrio nee. 
The chemical nature of milk—especially its 
higher nitrogenous element — when left to 
itself, makes a particularly favorable ground 
for u multitude of those vegetable organisms 
which, under the name of mold fungus, orig¬ 
inate through the decomposing influence of 
all organized nature. They are the parasites 
of organized forms and in order to perform 
a part so significant, their spores are carried 
everywhere in the atmosphere; and though 
numerous and different fungus individuals 
can, by this means, deposit themselves on 
the surface of the milk, their primary or 
original form appears as yet to be somewhat 
limited. If in summer you expose warm 
milk in vessels for several days, you wifi 
observe with the naked eye, upon the wrink¬ 
led, drying surface of the cream, and indeed 
chiefly in it* small hollows, a delicate, downy 
mold. It was designated by Dr. Bail in 1857 
as “jointed fungus.” 
Hoffman in 1865, and Hallier in 1867, 
found it in various stages of development 
upon sweet-wort, and it has been described 
and represented especially upon milk as oi- 
dhnn laotis. Following closely upon this 
form and also more fruitful, is muc.or race- 
mos us, whose connection with the jointed 
fungus of Bail and Hallier has been af¬ 
firmed. Both forms, especially the latter, 
appear not only upon milk but upon other 
substance* rich in nitrogen. Bail showed 
that muoor rucemosus is always upon the 
boiled steeping* of malt, and it is well known 
that the mucor varieties nr© chiefly inhabit¬ 
ants of the animal intestinal secretions. Both 
these forms of mold —oidium lactis and mu 
cor racemosws — always form themselves 
spontaneously upon milk, which is exposed to 
atmospheric air under proper temperature, 
Hallier, who regarded the oidlurn only 
us a form of transition, mentions as proper 
milk molds, penicillium cruslaceum, asper 
gillus microsporus, and lomla rufeecetm. 
Yet the account Hallier gives of their de¬ 
velopment, awaits the confirmation of other 
mycologists. Bail’s observations showed 
that for the normal development of the p&nl- 
c(Ilium orustaccum and penicUlium glaueuin, 
the milk may by no means be a favorable 
ground, 
Letzterkr in 1870 found, upon milk Long 
standing in regular layers, two to four inches 
deep, those interesting organisms which have 
only recently been physiologically studied 
by Dr. Birfield and assigned the name of 
dietyostelium mucorohlus - The spores of 
these fungi are communicated to the milk 
partly from the air and partly as stated by 
Hopper, from the udder ; the milk duct of 
which appears to bo inhabited by fungi of 
this nature. 
Hopper found that goat’s milk, which he 
excluded from the atmospheric air in glass 
vessels, curdled after three duys at ordinary 
temperatures. On the other hand, the same 
glass vessels, filled to one third their contents 
with milk at 59° to 77* Fahr., and subjected 
to a continual stream of carbonic ar id gas 
or of hydrogen for the space of one half an 
hour to an hour and then hermetically scal¬ 
ing the ends of the apparatus the milk, after 
the gas was run through It, showed no per¬ 
ceptible alteration, but after two or three 
days it was coagulated. Another portion of 
the milk boiled in a glass retort, with nearly 
a similar volume of atmospheric air at 266“, 
quickly heated and then sealed up, did not 
coagulate in the space of half an hour. 
Hallier infers from this that the milk 
probably contains the milk acid ferment 
ready formed, and that by heating it to a 
temperature of over 212° it is destroyed; and 
further, that the milk acid fermentation once 
commeucod, requires an admission of oxygen 
for its continuance. 
Of animal organisms Fox observed in 1S41 
two infusoria (a smaller monad) that always 
appeared to originate the earliest and most 
frequently in the milk, aud u larger polygas- 
tric —an animalcuhe of many stomachs—that 
was regarded by Fay as a. bristly (or hairy) 
monad. 
According to Hallier, vibrio Uneola often 
appears on very sour milk. 
by which we can regulate the formation of 
fat in ripening cheeses to any desired degree 
has long been known to us. If w© wish to 
produce extremely rich ‘ hand cheeses’ above 
everything, very cool and not too dry cellais 
are required, and care must be taken to pack 
small cheeses very close together, so as to 
prevent in some measure the access of air.” 
The philosophy of curing cheese is very 
imperfectly understood—at least in America. 
Many dairymen, as well as cheese dealers, 
do not believe that fat in cheese can be pro¬ 
duced in any other way than by the cream 
which is in the milk. And yet It lias been 
proved over und over again, that cheese 
properly cured, though made from milk 
partly skimmed, is often more mellow and 
rich tasting than cheese made from whole- 
milk, but not so well cured. 
ic ^itinc-.Vicnl. 
FEED HOGS IN WARM WEATHER. 
®he L Horseman. 
HOW TO DRIVE. 
The Rev. W. H. H. Murray, in his work 
entitled “ The Perfect Horse,” shows that a 
man may be a horseman as woll as a minis¬ 
ter, and that lm understands cqulnea far 
better than many whose business It. is to 
breed and work good specimens of the noble 
and useful race. For instance, read this 
brief but sensible dissertation oil driving the 
horse — which is a sermon that should be 
headed, in both town and country, by all 
who use decent horses, or any not akin to 
mules : 
The true way is to let the horse drive 
himself, the driver doing little but directing 
I dm and giving him that confidence which a 
horse alone gets in himself when he feels 
that a guide and friend is back of him. The 
most vicious and inexcusable style of driving 
is that which so many drivers adopt, viz. : 
Wrapping the lines around either hand and 
pulling the horse backward with all their 
might and main, so t hat the horse, in point 
of fact, pulls the weight back of him with 
his mouth and not with Iris breast and shoul¬ 
ders. This they do under the impression 
that such a dead pull is needed in order to 
“steady” the horse. The fact is, with rare 
exceptions there should never be any pull 
upon the horse at, all. A steady pressure is 
allowable; probably advisable; but anything 
beyond this has no Justification in nature or 
reason ; »r nature suggests the utmost pos 
siblo freedom of action of head, body aud 
limbs in order that the animal may attain 
the highest rate of speed ; aud reason cer¬ 
tainly forbids the supposition that by the 
bits, and not the breast-collar, the horse is to 
draw the weight attached to it. In speeding 
my horses I seldom grasp the lines with both 
hands when the road is straight and free 
from obstructions. ’Hie lines are rarely 
steadily taut, but held in easy pliancy and 
used chiefly to shift the bit iu the horse’s 
mouth, and by this method my horses break 
less and go much faster. 
-- 
The Journal of Agriculture says that the 
practice of turning hogs into the woods to 
make their own living till cold weather, 
and then shutting them up and feeding them 
on corn alono, is a very expensive way of 
making pork. To bo sure, the summer feed 
costs nothing ; but then, as a general fact, 
the hogs, make very little growth- uot half 
so much as they would if they wore supplied 
with proper food. 
Their growth should be made as rapid as 
possible during warm weather. It should 
be remembered by every pork raiser, that a 
given amount of feed will produce larger 
results in summer than in winter, iu winter 
a large amount of vitality Is expended in re¬ 
sisting the cold, and therefore an increase of 
feed is required Just to sustain tne system 
in a healthy condition. 
To promote the growth of hogs in warm 
weather, slops made of shorts and bran 
should be used ; also of oats aud rye. 
Neither corn or any other carbonaceous 
food should be fed to hogs in large 
quantities in hot weather, yet If they 
are permitted to feed on clover, corn in 
moderate quantities will bo us good aH any 
other feed. But the principal point wo 
would make is, that hogs should bo fed all 
through summer, so that when the cool 
weather of August comes they will bo found 
in a thriving condition. If othor feed is 
scarce, let tho farmer commence cutting up 
green corn for his hogs by the 1st of August 
or even earlier. It will bo economy to do so, 
rather than to let them go without till it is 
ripe and then feed it to them. 
By the middle of September the fattening 
process should bo commenced in good earn¬ 
est, and the work completed before tho se¬ 
vere weather sets in. Ah a rule, we believe 
that where hogs are kept in open lots with¬ 
out. shelter, as most are, two bushels of corn 
will lay on more fat .in October than three 
bushels in Janurary. 
Feed through the summer and fatten 
early. 
, - 
BLACK TOOlH IN SWINE. 
> 
< 
FORMATION OF FAT IN MILK AND 
CHEESE. 
RUBBER OVERSHOES FOR HORSES. 
Commissioner Hirschbero, in a commu¬ 
nication to the Milch ZeUung, makes the 
following interesting remarks concerning the 
fermentation of fat in milk and cheese. He 
Bays : 
“Subsequently to Herr Voits’ demonstra¬ 
tion that fat arises from the decomposition 
of albumen in living organisms, Herr Kem- 
mkRICH satisfied himself that the same pro¬ 
cess goes on in albumen after it has been re¬ 
moved from tho body. He found that the 
fatty matter contained in milk increases in 
quantity for a few days after it is drawn, 
while the amount of albumen becomes less. 
But the formation of fat in milk freely ex¬ 
posed to the air is conditional in the devel¬ 
opment of fungi. If their germs are deranged 
by the milk being raised t.o a temperature of 
180° ; or if means are purposely taken to pre¬ 
vent the admission of fungus germs to it 
while the access of air is still permitted, the 
fatty contents of the milk diminish, the ex¬ 
isting fat is oxydized by the air and no new 
compensatory supply is formed. 
Exactly analagous processes attend the 
formation of fat in cheese. Here also, the 
existing proportion of butter is diminished 
by the atmospheric air on the one hand, while 
on the other a fresh supply is formed by the 
influence of the fungi which are becoming 
developed. According to tho preponderance 
of one or the other processes, the fat contents 
of old cheese will rise or fall in amount. 
“ Practically," says Herr Kemmerich, in 
concluding his paper on this subject in Pflug- 
er’S Archives of Physiology, “ The method 
Rubber overshoes for horses are a recent 
invention, which promises to be a boon to 
the equine inhabitants of paved cities. The 
shoe.is made aud lined in a precisely similar 
manner to t.he article of apparel worn by the 
human race, and, iu fact, presents no point, 
of difference save in its shape, and its manu¬ 
facture of the best quality of India rubber. 
It Is designed as a substitute for the iron 
shoe, and as a means of preventing the many 
maladies to which horses’ feet are subject. 
Horses suffering from cracked or contracted 
hoof, and similar painful hurts, it is said are 
quickly cured by the substitution of the 
rubber covering for tho unyielding metal 
shoe. The elasticity of the former allows 
the hoof to remain in its natural shape while 
protected from abrasion against pavements 
by the heavy rubber sole beneath. Tho de¬ 
vice is easily removed from or put on the 
hoof, and hence while standing in the stall 
or turned out to pasture, the horse may be 
left barefooted. Iu winter time this covering 
serves as a protection against illness due to 
the common practice of mingling salt with 
ths ice and snow in oily streets, while the 
roughening surface of the gum beneath 
serves to give the animal a foothold in slip¬ 
pery weather. As compared with iron shoes, 
the cost of t.he rubber one is about one-third 
more, and their weight some forty per cent, 
less. Sixteen sizes are manufactured, so 
that accurate fits may be obtained.— Ex. 
--- —¥-*■■*■ - 
Brood Mares and their Foals should 
receive very careful attention at this season. 
Tf 5a nf thp investments that nay. 
The American Swine Journal says : 
Black, tooth, so called, in swine, ia some¬ 
times caused by mechanical injury to teeth, 
received by chewing tho dry and hard 
kernels of corn. Tho aliment consists in a 
state of decay of tho teeth (caries). Such 
decayed teeth may be removed by the saiuo 
instrument as a dentist would apply to one’s 
own tooth under similar circumstances. 
“The symptoms of toothache in swine are 
similar to those exhibited by mankind, viz : 
Loss of appetite, salivation or slobbering, 
hanging of tho head, mostly to the side 
which 19 affected, peevishness, ‘less of all 
fear of men,” and a hot and repulsive 
breath. 
“ When hogs are fed on strongly 
acidulated food, for any length of time, 
their teeth may become discolored ; but it 
is a question whether the reetb at tho same 
time are materially injured. So long, as no 
decay or diminution of their substance can 
be noticed, and while tho appetite and 
chewing facilities of the animal do not 
appear diminished no interference will bo 
necessary.” 
-■» »■ » —--- 
SALT FOR HOGS. 
TnE unrestrained appetite of swine will 
often lead them to consume things that arc 
highly injurous to them. Cases of poisoning 
by partaking of excessive quantities of salt 
often occur among liogs at this season, when 
beef and pork barrels are emptied of the old 
bvtno and refuse of salt. A case in which 
several bogs were lost in England was re¬ 
cently noted. Hogs require a certain 
amount of salt, as do other animals ; but it 
should bo given to them with caution, and 
either evenly mixed or scattered very thinly 
about their troughs, so that one more 
greedy than another cannot take more than 
its proper share. 
- - - 
For Worms in Pigs, about which we hr.vo 
inquiry, Neviu’s Stock Doctor says :-“Take 
sulphate of iron, (copperas), half ounce ; spir¬ 
its turpentine, half ounce. Mix and give in 
greasy, thickened slop, which diminishes tho 
irritating effect of the turpentine. Repeat 
the dose about twice a week till the pigs are 
[ we ll. The above is a dose for one ; increase 
n/>(’nrdinB' to the number." 
