100 



ABSTRACTS : BACTERIOLOGY 



was Tursiops truncatiis, from Cape Hatteras. After two failures a sat- 

 isfactory method of handling the animals was found. 



The paper contains an account of the methods of capture, transpor- 

 tation, and treatment in captivity, with some observations on their 

 habits, and notes on the porpoise fishery. 



Among the illustrations are photographs showing porpoises rising to 

 breathe, and foetal porpoises of both sexes. 



C. H. T. 



BACTERIOLOGY. — The composition of Roquefort cheese fat. James 

 N. CuRRiE. Journal of Agricultural Research, 2:429-434. Sep- 

 tember 21, 1914. 

 Fat separated from Roquefort cheese representing four popular 



brands of imported cheese was studied and compared with the fat 



from cow's milk. Results are tabulated, together with Browne's^ 



figures for the fat of ^ ow's milk, as follows : 



Attention is called to the much higher figures for caproic and capric 

 acids in the fat of Roquefort cheese, which is nearly pure sheep's milk 

 fat. It was shown by the author in a previous publication- that these 

 two acids are chiefly responsible for the peppery taste of Roquefort 

 cheese. It is concluded that a Roquefort cheese made from sheep's 

 milk will have more of this hot or peppery taste than one of the same 

 ripeness made from cow's milk. J. N. C. 



* Journ. Amer. Chem. Soc, 21: 807. 

 - Journ. Agric. Research, 2: 1-14. 



