New YorK AGRICULTURAL EXPERIMENT STATION. 39 
milk containing 1.5 per ct. of chloroform there was a thin but 
evident cream laver at the top of the milk. Deducting from this 
value the 0.55 per ct. found necessary to saturate the milk, it 
is seen that approximately 1.0 per ct. of chloroform is required 
to saturate 5 per ct, of fat. 
In connection with, the experiment already quoted, where the 
solubility of the chloroform was determined in the presence of 
5 per ct. of fat, the distribution of the fat was determined 
after the bottles had stood for some time. In the case of I.0 per 
ct. of chloroform, while there was a well-marked cream layer at 
the top of the milk, analysis showed that 1.4 per ct. of fat was 
present in the body of the milk. In the: presence of 2 per ct. 
or more of chloroform, the fat was entirely removed from the 
body of the milk and collected at the bottom of the bottles. 
~ From this it will be seen that there is a strong tendency on the 
part of the fat and the chloroform to enter into a solution relation- 
ship which takes the chloroform out of contact with the body 
of the milk. The specific gravity of this solution evidently de- 
pends upon the relative amounts of fat and chloroform composing 
it. The effect of the formation of this solution upon the germicidal 
power of the chlorofornr will be treated under a subsequent 
heading. 
GERMICIDAL VALUE OF CHLOROFORM IN MILK AND 
IN CHEESE. 
As has been noted, Mtintz(1) observed that 2.5 per ct. by 
volume of chloroform prevented the curdling of milk during four 
months. Salkowski(2) also observed that milk thoroughly shaken 
with chloroform continued its original neutral or faintly alkaline 
reaction. He referred to similar observations by Meissner, but 
without reference to where they were recorded. Kirchner(1) held 
flasks of chloroformed milk for four months and quantitative 
cultures showed that bacterial growth was inhibited. Babcock 
and Russell(3) showed that the efficiency of antiseptics in milk had 
been generally overrated, and they also found that variations in 
its fat content influenced the germicidal value, especially of ether, 
benzol, oil of cloves, and oil of Ceylon cinnamon. 
EFFECT OF SOLIDS IN MILK OTHER THAN FAT. 
In order to determine more closely the influence of this fac- 
tor upon the action of chloroform, the following determinations 
‘ were made. : 
