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The influence of feeding stuffs upon secretion of milk and fat production in cows, N. HANSSON (Fühling's Landw. Ztg., 61 (1912), No. 10, pp. 337-351; Jahrb. Deut. Landw. Gesell., 27 (1912), No. 1, pp. 46-59).-A summary of feeding tests which have been reported from other sources.

The author concludes that the specific effect of any feed varies according to the kind of animal, composition of the ration, and other factors so that the relative value of any feed can not be definitely expressed. Some feeds like palm-nut cake, coconut cake, cotton-seed cake, linseed cake, pea and bean meal, and sugar-beet leaves and tops tend to increase milk secretion and fat content, whereas other feeds like sesame cake, soy-bean cake, maize, roots, and sugar-beet chips have a favorable effect on milk secretion but tend to lower the fat content to a slight extent.

An experimental investigation of the mechanism of milk secretion, with special reference to the action of animal extracts, K. MACKENZIE (Quart. Jour. Expt. Physiol., † (1911), No. 4, pp. 305–330, figs. 16; abs. in Jour. Chem. Soc. [London], 102 (1912), No. 592, II, p. 184).—A further report along lines previously noted (E. S. R., 25, p. 680). The following conclusions are drawn by the author:

"The mammary gland is, as regards its secretory activity, not under the direct influence of the nervous system. Agents which cause its activity and also those which produce inhibition of its action reach it by means of the blood stream. The organs of the body which produce hormones possessing the power of stimulating the mammary gland to activity are (a) pituitary body, (b) corpus luteum, (c) pineal body, (d) involuting uterus, (e) the lactating mammary gland itself. The pituitary body is in this respect the most powerful. Its active galactagogue substance is formed in the posterior lobe of the gland, and is not specific to mammals, being present also in the pituitary gland of the bird. Hormones inhibitory of mammary secretion are produced by the fetus and placenta.

"Drugs such as pilocarpin, which cause marked activity of most other glandular organs, and others, such as atropin, which inhibit the secretion of most glands, have no effect upon the secretion of the mammary gland. Since the action of these drugs in promoting or arresting secretion of ordinary glands is in all probability exerted through nerves which are distributed to the secreting cells, it is concluded that there are no such nerves in the mammary gland. This conclusion is supported by the fact that neither section of the nerve trunks supplied to this gland nor their faradic stimulation appears to have any influence on the secretion of milk."

Influence of the temperature of drinking water on cows, E. GAVILLET (Terre Vaud., 4 (1912), No. 4, pp. 46, 47; abs. in Internat. Inst. Agr. [Rome], Bul. Bur. Agr. Intel. and Plant Diseases, 3 (1912), No. 4, pp. 969, 970).-A method of heating drinking water for cows is described. It is claimed that in a large dairy the increase in the yield of milk was 49 gal. per cow per year since a plant has been installed for heating drinking water.

Records of a dairy herd for 5 years, J. M. TRUEMAN (Connecticut Storrs Sta. Bul. 73, pp. 125–148, figs. 4).-This bulletin contains the individual records of the college herd for the past 5 years, as well as the details of handling and the rations fed.

The actual cost of milk production in the herd, which consisted of Jerseys, Guernseys, Holsteins, Ayrshires, and grades, for the past 5 years was estimated at 4.5 cts. per quart, not counting the skill and knowledge contributed by the manager of the herd. Estimating the price of milk at 4 cts. per quart, there was a loss except in the case of a few cows that were extra good producers,

but it is stated that these can not be secured in enough numbers to make a herd of any size.

“Figuring the milk at 5 cts. per quart at the farmer's dairy house gave a net profit every year but one. Figuring the butter at 30 cts. per pound at the dairy gave a net loss every year. It required $65 on the average above cost of feed to maintain each cow one year. The value of the manure at the barn from 1 cow for 1 year is not more than one-sixth as much as the cost of her maintenance above cost of feed. Increasing the average yield of the herd does not greatly reduce the cost of milk production. Although better yields are obtained as a result of improving stock, increase in feed, and more skillful management, these together cost enough to make it impossible for us to produce milk at a profit for 4 cts. per quart even with a good herd."

Official records of pure-bred dairy cows, C. C. HAYDEN (Illinois Sta. Bul. 160, pp. 249–276, figs. 7).—This bulletin discusses the destruction of the progeny from the best cows, the improvement of cattle by careful selection and breeding, the value of carefully kept records in breeding operations, and gives semiofficial and official records completed in the State up to September 1, 1911, together with some methods followed in official tests. The constitution and by-laws of a local breeders' association are included.

Milk and cream contests: How to conduct them and how to prepare samples for competition, E. KELLY (U. S. Dept. Agr., Bur. Anim. Indus. Circ. 205, pp. 28).-This circular is intended to replace Circular 151 (E. S. R., 22, p. 77), in order to bring this work up to date. The principal topics discussed are the methods of conducting the contest and scoring exhibits, with suggestions for the production of contest milk with special reference to bacterial content, flavor and odor, visible dirt, solids, acidity, bottle, and cap.

Market dairying and milk products, J. MICHELS (Wauwatosa, Wis., 1912, 2. ed., rev. and enl., pp. 372, figs. 74).—This treats of the various problems connected with market milk, including side lines such as modified milk, ice cream, butter, and cheese. The work is adapted for class instruction as well as for the use of the practical dairyman.

A modern dairy in the industrial district of Upper Silesia, F. MEYERS (Deut. Landw. Presse, 39 (1912), Nos. 50, pp. 584-586; 51, pp. 598, 599; abs. in Internat. Inst. Agr. [Rome], Bul. Bur. Agr. Intel. and Plant Diseases, 8 (1912), No. 8, pp. 1847, 1848).—This describes the equipment, methods of management, and prices received for milk on a modern dairy farm.

Kuchler's patent hygienic system for distributing milk, ZEEB (Deut. Schlacht u. Viehhof Ztg., 12 (1912), No. 8, pp. 112, 113; abs. in Internat. Inst. Agr. [Rome], Bul. Bur. Agr. Intel. and Plant Diseases, 3 (1912), No. 4, p. 1016). A description is given of a form of milk cart which is now used in Munich because it prevents the milk from being adulterated after it is put in the cans, keeps the cream from rising to the surface when the milk stands for some time, and avoids contamination when the milk is poured out.

"To each can is attached a strong, officially graduated, glass for measuring out the milk. The buyer's milk jug is placed under this apparatus on a movable plate, which when not in use is pressed against the former by a spring. Therefore, before a jug can be placed on it, it must be pressed downwards. This is affected by a lever which is connected with a stirrer inside the can. The milk is thus thoroughly stirred up, before any of it can be drawn. The plate with the jug on it is then pressed upwards by the spring against a second plate, which is fastened to the bottom of the graduated glass, and in the middle of which is the opening for letting out the milk."

The relation between milk constituents and the whey obtained from the same, HÖFT (Molk. Ztg. [Hildesheim], 26 (1912), No. 66, pp. 1240, 1241).—The

specific gravity, fat, and solids-not-fat are reported in milks of unlike composition, and their relation discussed as a basis for estimating the cheese yield from whole and skim milk.

The action of rennet on milk, M. NIERENSTEIN and JESSIE STUBBS (Jour. Agr. Sci., 4 (1912), No. 4, pp. 371–875).—A study of the factors concerned in the retardation of the coagulation of Cheddar cheese led to the following conclusions:

"The acidity of milk is not due entirely to lactic acid, but partly to some product produced from caseinogen. Pure lactic acid can not be used as a starter, though it stimulates the production of acid from caseinogen. The retardation of the time of coagulation with rennet is not entirely dependent on the calcium salts."

Laboratory studies of rennin, A. ZIMMERMANN (Jour. Indus. and Engin. Chem., 4 (1912), No. 7, pp. 506-508).—Tests of different kinds of rennet indicated that permanency in solution was dependent upon phosphoric acid. The granular scale and sodium sulphate product react for phosphoric acid, differing in this respect from the sodium chlorid product. A glycerol solution 12 months old, prepared from sodium chlorid precipitated rennet, required from 3 to 31 hours to curdle 18-hour milk. The same milk was curdled in 1 minute when accelerated by the addition of phosphoric acid. Aqueous solutions of rennin of the density of 1.01, containing 0.2 per cent per volume of hydrochloric acid, lost 30 per cent of their activity in 1 day at a temperature of 70° F. More concentrated solutions of a density of 1.09 per cent, containing 1.3 per cent by volume hydrochloric acid, were more permanent. Elevation of temperature caused more rapid destruction. The denser the solution the slower the destruction at an elevated temperature. If rennin is standardized to 1:30,000 in 8 minutes, its use as a control with the rennin to be assayed readily shows whether the milk is fast or slow.

The results of these investigations indicate that acidity to within a limited degree influences the more rapid curdling of milk by rennin, but whether the increased acidity is directly of bacterial origin, or due to a change in the acidity of the phosphate, is still undetermined. The use of granular scale rennin and of phosphoric acid is suggested in place of lactic acid in the preparation of essence of pepsin.

References are given to other work on this topic.

Making yoghourt from milk in Levant, W. H. GALE (Daily Cons, and Trade Rpts. [U. S.], 15 (1912), No. 250, p. 423).—A method of making yoghourt in Greece, which is said to have been used ever since the Turkish occupation, is as follows:

"Take 5 okes (nearly 1.7 gal.) of fresh cow's milk or sheep's milk and heat it to a temperature of 120 or 110° C. If cow's milk be used the temperature should be 120°; if sheep's milk, 110°. Allow the milk to boil 5 to 10 minutes, according to how thick the yoghourt is desired (as usually prepared it is about the consistency of clabber). Then let the milk cool to a temperature which will permit of a finger being dipped and held in it long enough for one to count slowly from 1 to 20. Pour the milk into small jars or cups and place these in the 'dryer' (a wooden structure in which an even temperature of 30 to 35° can be maintained by a charcoal fire and which can be closed tightly so as to exclude all air). Take a small quantity of old yoghourt saved from a previous supply, say 1 drammion (about 50 grains) for every 5 okes of milk, which may be either of the consistency of cheese or quite hard and dry, and dissolve it in a little water. Introduce a drop of the yoghourt solution into each jar or cup of milk by carefully raising the scum formed on the surface at the edge so as not to break the scum or disturb it more than is absolutely necessary. Close the

doors of the 'dryer,' keep the temperature at 30 to 35°, and leave the jars or cups undisturbed for 3 hours in summer to 5 hours in winter. The yoghurt will then be ready for use and should be kept in a cool place."

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The butter and cheese industry in the Netherlands, M. J. BORREMANS (Lait. et Élevage, 7 (1912), Nos. 7-8, pp. 64-67; 9-10, pp. 75-79; abs. in Internat. Inst. Agr. [Rome], Bul. Bur. Agr. Intel, and Plant Diseases, 3 (1912), No. 8, pp. 1850, 1851).—This is a statistical and general account relating to the production and export of butter and cheese in Holland.

Eighteenth annual review of the imported dairy produce tradé for the year ended June 30, 1912 (Weddel and Co. Ann. Rev. Imported Dairy Produce, 18 (1912), pp. 11, pl. 1).—This is the usual annual review, containing statistics of imports and prices of butter and cheese in the United Kingdom.

Annual report of the activities of the dairy bacteriological laboratory at Dorpat for 1911, C. HAPPICH (Otchet Moloch. Khoz. Bakt. Lab. Dorpat (Ber. Milchbakt. Lab.), 1911, pp. 81-96).-This gives the results of the inspection of milk and milk products. The average analysis of 191 samples of butter was as follows: Water, range 9.3 to 19.8, average 13.6 per cent; salt, range 0.3 to 3.7, average 0.8 per cent; acidity, range 0.7 to 6.1, average 2 per cent; ReichertMeissl number, range 19.4 to 32.4, average 26.3; saponification number, range 216.3 to 235, average 226.7; Crismer number, range 49 to 63, average 55.5.

Report of the activities of the experiment station and dairy school at Königsberg, HITTCHER (Ber. Vers. Stat. u. Lehranst. Molkw. Königsb., 1911–12, pp. 15).—Analyses of milk, skim milk, and cream are reported, in addition to a brief account of the general work of the station.

Bulletin of the International Federation of Dairying (Bul. Féd. Internat. Lait., 1912, No. 6, pp. 69).-This contains the organization of the International Federation of Dairying, the record of the proceedings of the meeting in Amsterdam in 1910 and in Stockholm in 1911, and other matters relating to the affairs of the association.

VETERINARY MEDICINE.

Results of research in the general pathology and pathologic anatomy of man and animals, edited by O. LUBARSCH and R. OSTERTAG (Ergeb. Allg. Path. Mensch. u. Tiere, 16 (1912), pt. 1, pp. VIII+711).—This work, in continuation of that previously noted (E. S. R., 27, p. 576), deals with general etiology (pp. 1-453) and special pathological anatomy (pp. 454-677).

Annual report on progress in the study of the pathogenic micro-organisms, P. VON BAUMGARTEN and F. TANGL (Jahresber. Path. Mikroorgan., 23 (1907). [pub. 1909], pp. XII+940).-This volume presents a review of investigations, reported during 1907, of the pathogenic bacteria, fungi, and protozoa and is in continuation of the work previously noted (E. S. R., 20, p. 984). As in previous volumes a bibliography is given with each division, and complete author and subject indexes are appended.

Annual report on progress in the study of the pathogenic micro-organisms, P. VON BAUMGARTEN and W. DIBBELT (Jahresber. Path. Mikroorgan., 24 (1908), [pub. 1911], pp. XII+1136; 25 (1909), [pub. 1912], pp. XII+1159).—These volumes are in continuation of the work above noted and deal with the literature issued during the years 1908 and 1909, in a similar manner.

Report of the veterinary surgeon to the corporation of the city of Glasgow for 1911, A. M. TROTTER (Rpt. Vet. Surg. Glasgow, 1911, pp. 34).—This annual report deals with the occurrence of diseases during the year, meat and milk inspection, etc.

On the hemolysins produced by pathogenic streptococci, and on the existence of antihemolysin in the sera of normal and immunized animals, J. W. M'LEOD (Jour. Path, and Bact., 16 (1912), No. 3, pp. 321–350; abs. in Zentbl. Expt. Med., 1 (1912), No. 14, p. 646).—Certain strains of streptococci when cultivated in 15 per cent horse serum bouillon, with an alkaline reaction, yield filtrates (Maason or Doulton filters), which are hemolytic. The amount of hemolysin produced by streptococci depends very much upon the nature of the culture media. Streptolysin is destroyed if it is heated for 30 minutes at a temperature of from 50 to 55° C. and in this respect corresponds to tetanolysin, staphylolysin and megatheriolysin. It is rapidly destroyed at a temperature of 37° C. and no hemolysoid is produced by artificial or natural attenuation. In man, horse, rabbit, and guinea pig only a slight difference in strength of the antihemolysins was noted among the various individuals of the same species. The serum from rabbits and guinea pigs which received large doses of streptolysin for a period ranging from 7 to 8 weeks contained no traces of immune antihemolysin. This was also found to be the case with a man who had gone through a course of streptococcic infection. It was, however, found that virulence and hemolysis were closely related in the pathogenic streptococci. The cultivation of malarial plasmodia (Plasmodium vivax and Plasmodium falciparum) in vitro, C. C. Bass and F. M. JOHNS (Jour. Expt. Med., 16 (1912), No. 4, pp. 567–579).—The authors present details of investigations in which the asexual cycle of P. vivax and P. falciparum has been cultivated in vitro in human blood. The parasites were also grown in red blood cells in the presence of Locke's solution, free of calcium chlorid and in the presence of ascitic fluid.

"The parasites grow within red blood cells and there is no evidence that they can be grown outside of these cells. The parasites are destroyed in a very few minutes in vitro by normal human serum or by all modifications of serum that we have tested. This fact, together with numerous observations of parasites in all stages of growth apparently within red cells, renders untenable the idea of extracorpuscular development. Leucocytes phagocytize and destroy malarial plasmodia growing in vitro only when the parasites escape from their red blood cell capsule or when the latter is perforated or becomes permeable. Successive generations of P. vivax and P. falciparum have been cultivated in vitro by removing the leucocytes from the culture and by transplanting to fresh red blood cells and serum at proper intervals.

"The asexual cycle of P. vivax and P. falciparum cultivated in vitro does not differ from the same cycle growing in vivo. The sexual cycle has not been cultivated, though we have obtained some evidence of the possibility of its accomplishment. There can no longer be any doubt that P. vivax and P. falciparum are separate and distinct species. When grown in an identical culture medium and under exactly the same conditions they remain distinct." Forms suggesting parthenogenesis have been observed.

The agglutination and complement fixation reactions in animals experimentally inoculated with Johne's bacillus, with special reference to the relation of this bacillus to the other acid-fast bacilli, C. C. TWORT (Centbl. Bakt. [etc.], 1. Abt., Orig., 66 (1912), No. 2-4, pp. 316-320).—The preparation of a specific agglutination and amboceptor for Johne's bacillus can be accomplished by vaccinating rabbits and birds with an emulsion of Johne's bacilli. The presence of the bacteria can only be noted in bovines which were treated with the organism and those which have succumbed to natural infections.

Agglutination could best be obtained in birds, but, on the other hand, rabbits were better suited for specific amboceptor production. Little difference was noted whether Johne's bacillus, Bacillus phlei, or the avian bacillus was em

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