Instead of relying upon heat to destroy all signs of organic life that existed in the milk, Drs. Babcock and Russell tried chemicals like ether and chloroform, and much to their surprise, they found that the milk itself, without the aid of any organisms whatever, had the power of undergoing a series of changes that was practically the same as those that take place in the ripening of cheese. Follow ing up this clue, they were soon able to demonstrate that this spontaneous diges tion was due to the presence of ferments of a peculiar character that were inherent in the milk itself. These ferments, known technically to scientists as en eymes, are peculiar substances of a purely unorganise ! nature, but which at the same time possess characteristics that ally them closely to living things.
There are in Sweden thirty-three schools for dairy instruction. Of these one is intended for the training of " consu lents"—a word which we translate as •'experts," but which, in the judgment of Prof. Segelcke, who was for a long time in Rothamsted with Sir John Lawes, and who is a master of the Eng!i?h language, does not correspond with the Danish or Swedish term, which is applied to men of the highest standard and attainments, and does not apply to those skilled workers who hare not been sufficiently trained to advise upon every branch of the science and practice of the dairy farming. P]very country in Sweden is provided with a dairy " consilient," just as every county in France is furnished with a professor of agriculture, ana tne farmers therefore have, practically speaking, ad-rice gratis at thoir lot? door.
INTERFERING.
