DAIRY FAEMING DAIRYING. 477 



COWS and in the returns per unit of feed consumed from year to year since 

 the associations were organized in the county is very marked. 



Cattle breeding and dairying in Sweden, Winkler (Osterr. Molk. Ztg., 18 

 {1911), IS! OS. 22, pp. 337-339; 23, pp. 353-356, figs. 2).— A general account of 

 dairy husbandry in Sweden, and the methods of maliing butter and different 

 kinds of Swedish cheeses. 



Twenty-fourth annual report of the Bernese Dairy School at Riitti- 

 Zollikofen, A. Peter et al. (Jahresber. Molk. Schidc Riltti-ZoUikofen, 24 

 (1910-11), pp. 64)- — This contains a report of the activities of the school, the 

 chemical and physical constants of milk, butter, and buttermilk, statistics on 

 the production of cheese, and feeding tests with swine, in which corn-germ cake 

 was found to be inferior in feeding value to corn. 



Report on the activities of the dairy institute at Proskau, Klein (Ber. 

 Milchw. Inst. Proskau, 1910-11, pp. 11). — The chemical and physical constants 

 of milk are reported, and a brief account of the activities of the school is given. 



On the presence of sulphocyanogen in milk and its origin, Stoecklin and 

 Crochetelle {Bill. Sta. Agron. Somme, 1910-11, pp 24-30, figs. 2). — The pres- 

 ence of sulphocyanogen was found to be due to feeding colza cakes which had 

 been adulterated with other cruciferous plants. The authors then studied, 

 under the conditions which normally obtain in the stomach, the production of 

 the poisonous principle with pure colza cake made in Amiens, France. 



The maximum amount was produced in about 5 hours after coming in con- 

 tact with water. The action was accelerated by small quantities of hydro- 

 chloric acid. 



The action on the organism of dead tubercular microbes and of toxins not 

 destroyed by heat in sterilized milk, Bruynoghe {2. Cong. Internat. Ilyg. 

 Aliment. Bruxelles {Proc.^, 1910, Sect. 8, p. 162). — A discussion of the question 

 of whether sterilized milk from tuberculous cows can be a source of infection. 



The author made experiments with tuberculous guinea-pigs, administering 

 Koch's tuberculin with their food, but without observing any reaction. He 

 considers that while Koch bacilli which have been killed during sterilization 

 may possibly enter the lymphatic circulation, this is not a means of infection. 

 On the other hand it may possibly render the organism immune. 



The fat globules of milk in relation to churning, W. F. Cooper, W. H. 

 Nuttall and G, A. Freak (Jour. Agr. Sci., 4 {1911), No. 2, pp. 150-176, pis. 3, 

 figs. 8). — This article reviews the literature on the subject, and contains some 

 additional data to those previously noted (E. vS. R., 25, p. 5S2). 



Investigations on skim milk and buttermilk, W. D. Kooper {Milchw. 

 Zentbl., 7 {1911), No. 11, pp. 50.5-511). — The average analysis of 4 samples of 

 skim milk was as follows: Water 91.551, protein 3.147, casein 2.313. albumin 

 0.S34, fat 0.1S2, milk sugar 4.274, lactic acid 0.137, and ash 0.659 per cent. Four 

 samples of buttermilk gave the following average analysis: Water 91.509, pro- 

 tein 3.115, casein 2.1S2, albumin 0.933, fat 0.297, milk sugar 4.279, lactic acid 

 0.137, and ash 0.646 per cent. The viscosity of buttermilk was less, and the 

 catalase and reductase greater, than that of skim milk. 



Attention is called to buttei'milk and skim milk as exceedingly cheap foods. 

 At present prices in Germany the author estimates that 1 mark would purchase 

 2,562 food units in skim milk, 2,311 in buttermilk, 1,615 in whole milk, 552 in 

 eggs, and 538 in lean beef. 



The influence of salts upon the action of rennet on milk, A. F. S. Kent 

 (Joiir. Physiol., 43 {1911), No. 5, p. XXIV). — A preliminary report, in which 

 the author draws the following conclusions: 



" The weight of dry curd obtainable from a given quantity of milk by the 

 action of rennet is influenced by the nature and amount of the salts present. 



