labor, the following table gives the estimated cost of milk production in these localities: Cost of milk production in three localities in Minnesota, Jan. 1, 1918. Net cost... Milk production per cow, 131.43 79.97 54.43 122.83 78.76 Milk contests in Michigan, W. GILTNER and L. H. COOLEDGE (Michigan Sta. Rpt. 1917, pp. 268–271).—Milk and cream contests held during the year with dairy farmers and milk dealers at Highland Park, Grand Rapids, and Flint are briefly reported. A comparison of milk and cream scores made the first year with those made the second year shows the following results: In the 1916 Grand Rapids contest the 15 producers who also entered the 1917 contest had an average score of 84. These same producers had an average score of 91.9 in the 1917 contest. In the 1915 State fair contest were four who entered the 1916 Highland Park contest. These four had an average score of 89 in the 1915 contest and of 91 in the 1916 contest. Nineteen dairymen were found who entered two of the Flint contests. These 19 had an average score of 80.8 the first time entered and 83.3 the second trial. [The bacterial flora of the udder and genital organs of the cow] (Michigan Sta. Rpt. 1917, p. 280).-In a study, by W. C. Keck, R. B. Bolton, and W. Giltner, of the bacterial flora of the vaginas of 30 cows and the uteri of 23 cows, 34 different organisms were isolated from the vaginas and 24 from the uteri. There were 52 different organisms isolated, 5 of which occurred in both uterus and vagina. There were no two cows which showed an identical flora in either the uterus or the vagina, and there was very little similarity in the bacterial flora of any two cows. Swabs were made from the sheath of several bulls, and of the 20 organisms isolated only one organism was found to occur in the sheath of bulls that did not occur in the uterus and vagina of cows. Of the organisms found, 22 forms were bacteria, 3 were bacilli, 11 were micrococci, and 4 were streptococci. A comparative study, by M. Justo, of the bacterial flora of the udder and that of the genital organs of the cow showed no close similarity between the bacterial flora of these two sources. In 25 samples of milk examined only micrococci and streptococci were found. The author concludes that the normal bacterial flora of the udder is composed of these two types of microorganisms. The control of bacteria in market milk by direct microscopic examination, R. S. BREED and J. D. BREW (New York State Sta. Bul. 443 (1917), pp. 717–746, fig. 1). The work here reported consists in part of a comparison of results secured by agar plate counts and by the microscopic method with 1,930 samples of milk supplied to grade A plants of one of the companies furnishing milk for the New York City market. Of 1,504 samples examined during February and March and graded as "A" or "B," 89.03 per cent of the ratings agreed by the two methods. During July 426 samples were examined and graded. The ratings by both methods agreed in 84.95 per cent of the cases. discrepancies noted in these gradings occurred in the case of samples which might be regarded as belonging to either grade; but there were occasional wide discrepancies which could not be so regarded. Many of the Results are also given of the work of grading the milk supply of Geneva, N. Y., by the microscopic method, the findings being used as a basis of payment to the dairymen. This work began in February, 1915, and 11,851 samples of milk have been examined and graded. Counts have been made by both the microscopic and plate methods in 643 cases. Of these, 518 samples which showed fewer than 1,000,000 individual bacteria by the microscopic count developed fewer than 200,000 colonies per cubic centimeter; 58 samples which showed more than 1,000,000 and less than 10,000,000 individual bacteria developed between 200,000 and 1,500,000 colonies per cubic centimeter on agar; while 11 samples which showed more than 10,000,000 individual bacteria developed more than 1,500,000 colonies per cubic centimeter. If the limits which have been given are accepted as the limits between "good," "medium," and "poor" milk, then there would be an agreement in rating by the two methods in the case of 587 of the 643 samples (91.29 per cent). This work was done by one man, who found it quite possible to handle from 50 to 70 samples daily. It is stated that no unexpected difficulties were met with in carrying out this system of grading, and very few complaints were received from the farmers. Of 11,851 cans of milk graded, 10,166 were rated as good, 1,554 as medium, and 131 as poor. Of the samples examined, 2.91 per cent showed a predominant long-chain streptococcus flora of more than 1,000,000 per cubic centimeter, indicating that 20.47 per cent of all the trouble due to high-count milk was caused by udder trouble. Using the microscope in milk grading, F. H. HALL (New York State Sta. Bul. 448, popular ed. (1917), pp. 3–10, fig. 1).—A popular edition of the above. The control of public milk supplies by the use of the microscopic method, R. S. BREED and J. D. BREW (Jour. Dairy Sci., 1 (1917), No. 3, pp. 259–271).— The experimental work reported is included in the bulletin noted above. Neutralized cream for butter making, W. GILTNER and C. W. BROWN (Michigan Sta. Rpt. 1917, pp. 271, 272).-A vat of sour gathered cream was divided into two parts, one of which was neutralized with lime, and each part pasteurized in a vat pasteurizer at 145° F. for 20 minutes and then cooled and chilled. The two divisions, after receiving an addition of about 10 per cent of starter each, were churned at the same time in separate churns. Three-lb. samples taken from the churns just before salting and others just after salting were placed in paraffined paper containers and set in storage at 32°. Data obtained from the products of this vat of cream are tabulated. The pro It is noted that the unsalted samples of butter at the end of storage showed a high content of acid, a large part of which was soluble in water. teoses and peptones were much higher in the unsalted than in the salted samples. The results indicate that butter from neutralized cream, although not showing uniformly greater changes, is less desirable for storage. Cold storage of butter, H. H. KILDEE (Minnesota Sta. Rpt. 1917, pp. 48, 49).— A study was made of the influence of salt on the changes taking place in storage butter. The results indicate that salt affects butter by both the direct chemical and the indirect biological routes. The effect of salt is to deteriorate butter when placed under temperature conditions which materially check bacterial growth, but on the other hand under conditions favorable to germ growth the action of salt is to inhibit such growth and thus preserve butter. Unsalted butter kept better at 10° F. than did salted butter. The deterioration, however, did not bear a close relation to the germ growth and strongly indicated that bacteria are not the immediate cause for such deterioration. Bacterial flora of Roquefort cheese, ALICE C. EVANS (Jour. Agr. Research [U. S.], 13 (1918), No. 4, pp. 225-233).-A study was made in the Dairy Division of the U. S. Department of Agriculture of imported and experimental cheese to see whether cheese made from sheep's milk, according to the Roquefort way in France, differed significantly in its bacterial flora from cheese made in a similar way from cow's milk in America. "The microorganisms essential for the manufacture and ripening of Roquefort cheese are Streptococcus lacticus and Penicillium roqueforti. S. lacticus decomposes the lactose during the manufacture of the cheese and thus produces the lactic acid necessary for the cheese making. These organisms disappear from the cheese after about two or three weeks, being killed by the high concentration of sodium chlorid. The remaining flora of Roquefort cheese consists of cheese streptococci and Bacterium bulgaricum, organisms which are found in all kinds of ripening cheese. These organisms do not have any significant part to play in the ripening of Roquefort cheese. The cheese slime consists of characteristic types of micrococci, rod forms, and yeast cells. The enzyms from the slime do not appear to be essential to the ripening of the cheese. The flora of both the interior and the slime of the experimental cheese was identical with the flora of the interior and the slime of the imported cheese. If the maker of Roquefort cheese will inoculate properly with S. lacticus and P. roqueforti, and provide the proper condition of manufacture and ripening, he need have no other concern about biological ripening agents." A study of the streptococci concerned in cheese ripening, ALICE C. EVANS (Jour. Agr. Research [U. S.], 18 (1918), No. 4, pp. 235-252).-In the work here reported, which was done in the Dairy Division of the U. S. Department of Agriculture, the bacteriological differentiation between Streptococcus lacticus and two other species of cheese streptococci that have been recognized was studied. A few fundamental facts about the physiological activities of these streptococci and their relation to cheese ripening are pointed out. "Streptococci that differ from S. lacticus are common in ripening cheese of various kinds, and in other foods prepared by fermentation. In this paper they are called cheese streptococci. It is probable that a study of 'the mouth, fecal, and udder types of streptococci will show that cheese streptococci belong to those familiar types. S. lacticus is described culturally and biochemically, and two other species of streptococci, Streptococus X and S. kefir, are likewise described. The most pronounced biochemical characteristic which distinguishes 8. lacticus from the other two species of streptococci described is the small quantity of acetic acid which it produces in milk cultures. S. kefir is notable among dairy streptococci because of its vigorous production of carbon dioxid when grown in suitable media. "The experiments demonstrate that cheese streptococci modify significantly the flavor of pasteurized-milk cheese. Streptococcus X and S. kefir and another unclassified strain improved the flavor and hastened the softening of the curd of cheese made according to the Cheddar type from pasteurized milk. > kefir and Streptococcus X also gave distinctive flavors to soft-cream cheese made of pasteurized milk." The manufacture of casein from buttermilk or skim milk, A. O. DAHLBERG (U. S. Dept. Agr. Bul. 661 (1918), pp. 32, figs. 9).-A description is given of methods and equipment for the manufacture of casein from buttermilk and skim milk based upon experimental and commercial trials at the Grove City Creamery, Grove City, Pa. A study is reported of the effect of different factors upon the quality of buttermilk casein, carried on with samples from experimental lots. The important factors are the fat content of buttermilk, washing the precipitated curd, temperature of drying the ground curd, temperature of precipitating the curd, and acidity of the buttermilk. In tests of the comparative strength of different lots of casein it was found that in practically all instances casein from low-fat buttermilk was the stronger. Washing the curd of high-acid buttermilk invariably resulted in increased strength of the casein. No noticeable increase in strength could be detected due to washing the curd of the low-acid buttermilk. A temperature of 130° F. was found satisfactory for quick drying of the curd. A high drying temperature in combination with one of the other factors had an injurious effect upon the quality of the casein, which was most pronounced with a high-fat or unwashed curd. In tests of the comparative strength of casein made from the same lots of skim milk by the ejector, sulphuric acid, and cooked curd methods, the ejector-method casein was found to be the strongest. The yields of dried casein averaged from 2.8 to 3.1 lbs. per 100 lbs. of undiluted buttermilk and from 3 to 3.25 lbs. per 100 lbs. of skim milk. The requirements for good casein and markets and prices for the product are discussed, and methods for determining the quality of casein are outlined. VETERINARY MEDICINE. Stock-poisoning plants of the range, C. D. MARSH (U. S. Dept. Agr. Bul. 575 (1918), pp. 24, pls. 30).-In a prefatory note J. R. Mohler calls attention to the fact that if stockmen and herders can recognize the stock-poisoning plants on the range and will act upon the information contained in the bulletins on the subject most of the losses will be avoided. This bulletin contains descriptive accounts of the important stock-poisoning plants, with directions for avoiding them and treatment of affected animals. Colored plates are given of many of the poisonous plants considered, including white loco or "rattleweed " (Oxy tropis lamberti), O. besseyi, purple loco or Texas loco (Astragalus molissimus), tall larkspurs (Delphinium cucullatum and D. trolliifolium), aconite (Aconitum columbianum), low larkspur (D. menziesii), Cicuta vagans, death camas (Zygadenus venenosus), lupine (Lupinus sericeus), white laurel (Azalea occidentalis), wild cherry (Prunus nana), Colorado rubber plant or pingue (Hymenoxys floribunda, and western sneezeweed (Dugaldia hoopesii). It is pointed out by the author that prevention should be largely depended upon and that but very little must be expected from medicinal remedies to reduce the losses from poisonous plants, although it is true that such remedies will help in the case of locoed animals and will save life in the case of larkspur poisoning of cattle. Oak poisoning of live stock, C. D. MARSH, A. B. CLAWSON, and H. Marsh (U. S. Dept. Agr., Bur. Anim. Indus. [Pub.], 1918, pp. 3).—This is a concise preliminary paper presenting the main results of a three years' investigation, of which a technical report is in preparation. It was found that in the mountains of Utah there is a very distinct oak zone between the altitudes of 5,500 and 8,000 ft., in which the species known as Quercus gambellii is the principal form of vegetation. When cattle go to the summer range they graze through this region, at a time when the young leaves of the oak are appearing, and again late in the summer they frequently come down from the higher ranges and stay in the oak zone, eating largely of the leaves. In Texas and New Mexico cattle are said to be poisoned by the 'shinnery" oak (Q. havardi) in the carly spring, this oak being one of the first plants to commence growing. The authors' investigations have definitely proved that these oaks are the cause of the illness among cattle in these sections, though the number of cases of sickness is comparatively small, that in the " shinnery" country being estimated at 3 per cent. Extreme constipation is said to be perhaps the most noticeable symptom, which condition may be followed by diarrhea. The feces are passed infrequently, are dark and hard, consisting at times largely of mucus, and sometimes are bloody. The animal becomes gaunt, its coat rough, its nose dry and cracked, and the attitude is peculiar, the head being extended forward. The appetite is lost and weakness increases until the case is ended by death. The temperature and respiration are normal. These symptoms appear after a rather prolonged feeding upon the oak, not less than about a week. The animals may die in two weeks or they may linger for an indefinite period. In the autopsies the congested condition of the interior of the intestine and sometimes of the fourth stomach is most noticeable. Treatment consists in relieving the constipation, as by administering Epsom salts in pound doses. Losses can be prevented by feeding a little longer and using the range only after the grasses have had a fair start. It has been found that where cattle are confined to pastures containing oak as small a quantity of feed as 3 lbs. of alfalfa hay daily with the oak will provide a maintenance ration for a 2-year-old steer and prevent the poisoning. Forage poisoning due to Bacillus botulinus, R. GRAHAM (Amer. Jour. Vet. Med., 13 (1918), No. 3, pp. 136-138).—This is a brief discussion of an outbreak of forage poisoning at Ottawa, Ill., which is said to resemble the disease affecting horses and mules for several years in Kentucky, reports of investigations in which State have been previously noted (E. S. R., 38, p. 384). It is pointed out that the isolation of a pathogenic bacillus closely resembling B. botulinus from silage at Ottawa, Ill., as well as on two feeds in outbreaks some 200 to 300 miles remote, further suggests the possibility of the widespread character of this organism in nature as a primary agent in diseases resembling forage poisoning. The apparent prophylactic property of the serum offers some encouragement as an aid in controlling this type of fatal intoxication in animals. Treatment of wounds (Vet. Rev., 2 (1918), No. 2, pp. 190-193).-This is a summary of recent literature on various methods of wound treatment at present in use in military surgery, including controversial literature on the value of flavin as an antiseptic. Iodin and some of the newer iodin preparations, H. J. MILKS (Cornell Vet., 8 (1918), No. 2, pp. 101–106).—This is a general discussion of the various solutions of iodin and compounds of iodin for external and internal use. It is concluded that the so-called soluble iodins are probably no more efficient than the tincture or Lugol's solution diluted to an equal strength. The regulation of the manufacture and sale of veterinary biologic products by the Bureau of Animal Industry, J. R. MOHLER, A. R. WARD, and H. J. SHORE (Jour. Amer. Vet. Med. Assoc., 52 (1918), No. 7, pp. 828-850).—A paper presented at the annual meeting of the American Veterinary Medical Association, held at Kansas City, Mo., in August, 1917. Annual report of the chief veterinary officer for the year 1916, S. STOCKMAN (Bd. Agr. and Fisheries [London], Ann. Rpt. Chief Vet. Off., 1916, pp. 16). This is the usual annual report (E. S. R., 37, p. 687) dealing with the occurrence of and work with foot-and-mouth disease, hog cholera, glanders, anthrax, sheep scab, etc. |