DAIRY FARMING ^DAIRYING. 275 



in the quantity of dirt there was an increase in the number of bacteria, but 

 the increase was not proportionate to the amount of dirt added. 



The dairy score card used in this work is given. 



Usefulness and limitations of so-called milk standards, L. L. Van Slyke 

 (Horn and Hoof, 4 (1911), A^o. ^, j)p. 8-10). — ^A discussion of chemical and 

 biological standards for commercial milk. 



Improvement of the milk supply, I. C. Weld (Ohio State Univ. Bui., 14 

 (1910), No. 7, pp. 71-79). — A lecture given at the dairy institute at Toledo in 

 February, 1909, in which are discussed the results of scoring dairy farms and 

 insi>ection of city milk supply. 



Tuberculosis and the milk supply, S. Delepine (Jour. Meat and Milk Eyg., 

 1 (1911), No. 10, pp. 543-574). — A general summary of measures, public and 

 private, which can be put into practice to diminish the danger of infecting 

 human beings with tuberculosis by means of the milk supply. 



A bibliography is appended. 



[Report of the joint committee on] pasteurization, E. D. Shuetleef et al. 

 (Rpt. Joint Com. TtihercuTiii Test [lU.], 1911, pp. 73-79). — A summary of the 

 advantages and disadvantages of pasteurizing. The conclusions concerning the 

 tuberculin test are noted on page 283 from another source. 



Formulas for standardizing milk, cream, or ice cream, F. E. Peck (Hoard's 

 Dairyman, 42 (1911), No. 43, p. 1317). — These formulas are simple and have an 

 advantage over the diagram method in that the desired result can be obtained 

 in one operation. 



Production of milk and butter in winter, H. Martel (Hyg. Viande et Lait, 

 5 (1911), No. 10, pp. 561-578). — This contains some statistics on the amounts 

 and value of milk and milk products in European countries, and a discussion 

 of the importance of having more cows freshen in the autumn so as to furnish 

 a more even supply of milk and butter througliout the year. 



Milk and its products in the Caucasus, C. Eeizian (Milch Ztg., 40 (1911), 

 Nos. 39, pp. 385-387; 40, pp. 395-398). — This discusses the general conditions 

 of the dairy industry in this region, and describes the types of butter, cheese, 

 and other products prepared for market. 



On the Siebenbiirg Backa sheep, with special reference to the milk, 

 F. Baintneb (KisMet. Kozlem., 14 (1911), No. 4, PP- 597-614). — ^An account 

 of this breed of sheep, with analytical data on milk and milk products. 



Butter from ewe's milk, A. Dall'Aglio (Caseiflcio Mod., 4 {1911), No. 4> 

 pp. 54-95; abs. in Internat. Inst. Agr. [Rome], Bill. Bur. Agr. Intel, and Plant 

 Diseases, 2 (1911), No. 3, pp. 652, 653). — ^A report of experiments in making 

 whey butter from ewe's milk. From 108 liters of whey 12.5 liters of cream was 

 obtained, from which was produced 4.35 kg. of butter. 



The butter industry in France and in foreign countries, A. Rolet (Uin- 

 dustrie da hcurre en France et a VEtranger. Paris [1910], vols. 1, pp. 270; 

 2, pp. 186, figs. 35; abs. in Indus. Lait [Paris], 36 (1911), No. 15, p. 257).— A. 

 general treatise on the art and science of butter making. The first volume 

 treats of the methods and extent of the butter industry in France, and the 

 second of the manufacture and commercial importance of butter making in 

 other countries. 



Factory managers' butter exhibition, M. A. O'Callaghan (Agr. Qaz. N. 8. 

 Wales, 22 (1911), No. 10, pp. 853-858, pis. 2).— The percentages of moisture, 

 curd, boric acid, and the content of different species of bacteria in butter are 

 reported. 



Gastro-intestinal trouble accompanied by vomiting, caused by eating 

 butter, O. Fettick (Ztschr. Fleisch u. Milchhyg., 22 (1911), No. 2, pp. 51-56). — 

 A sample of butter which had caused intestinal trouble was found to be rancid. 



