VETERINARY MEDICINE. 779 



Cheese score cards, J. 11. Monrau {X. Y. Produce Rev, and Anier. Cream., 

 33 {1012), A'o. n, pp. 706, 707).— A discussion of tlie relative values of the 

 various iteais on cards used for scoring choose. 



Handling- whey, W. Andrews et al. (N. Y. Produce Rev. and Amer. Cream., 

 33 {11)12), No. l-'i, pp. 602, 603). — A symposium on methods for utilizing whey 

 for making butter and milk sugar and for feeding pigs. For the last-named 

 pun)ose provision nmst be made for returning tlie whey in a clean and sweet 

 condition to patrons. 



On the power of tubercle bacilli in whey to resist heat, C. Barthel and 

 O. Stenstrom {McddcJ. CcntnihniM. Fijr.soksr. Jordhruksomrddet, 1911, No. //P, 

 pp. 23; K. Landthr. ALad. llandl. och Tidskr., 50 {1911), No. 8, pp. 652-672; 

 Ztsehr. Fleisch u. Milch hyg., 22 {1912), Nos. 5, pp. 137~1J,2; 6, pp. 179-187).— 

 Tubercle bacilli in whey from cows affected with udder tuberculosis were killed 

 iiy heatuig at 80° C, either directly by steam or In the water bath, providing 

 all large casein clumps were removed by the use of a hair sieve. 



Micro-organisms of kumiss and " katyk," A. A. Batschinskaja {Trudy 

 Imp. S. Peterb. Ohshch. Estcitro. {Trav. Soc. Imp. Nat. St. Petersb.), If2 {1912), 

 III, No. 2-8, pp. 415--'i60, figfi. 9). — Two yeasts of the Torula type. Bacterium 

 rubiiisky and B. oricntalc n. si'... were isolated from " katyk," a preparation of 

 sour cow's milk used for making kumiss. Streptococci were also sometimes 

 present. The organisms thought to be essential for tlie proper fermentation 

 of kumiss were B. orient aJc and one of the j' easts. 



Bacterial population of Don curd, A. AI. Kolenev {Viestnik Bakt. Ayroii., 

 8tant.<iU V. K. Ferreln, 1911, No. 18, pp. 3.)-.)S). — Lactic fermentation in Don 

 curd was found to be induced by 2 organisms, (1) a race of Streptobacillus 

 lehenis, that produces a slight fermentation with a low acidity, and (2) a new 

 species of streptococcus differing from that isolated by Muravyev (E. S. R., 22, 

 p. 384) mainly by its anaerobic nature. The latter was more stable under the 

 influence of heat and temperature than the streptobacillus. Bacillus lactis 

 acidi was ab.sent. 



By-products of milk, P. Daire {Indus. Lait [Paris], 37 {1912), No. 9, pp. 

 131-137). — This contains data on the utilization of skim milk and buttermilk 

 and the manufacture of casein. 



VETERINARY MEDICINE. 



Handbook on milk, H. Rievel {Handhuch der Milchkunde. Hanover, 1910, 

 2. ed., rev., pp. X-\-.'i6S, figs. 38). — This is the second revised edition of this 

 work (E. S. R., 19, p. 471), which has been prepared especially for the use of 

 the veterinarian and student of veterinary medicine. 



A new method of counting leucocytes, R. A. P. Hill {Lancet [London], 

 1912, I, No. 1, p. 20). — "The advantage of the method here described is that 

 a total and differential count may be done simultaneously, the whole process 

 taking about 10 minutes or less. The only apparatus needed besides the usual 

 Thoma pipette and slide is a small cylindrical tube graduated and corked. 

 The tube of a Haldane's hemaglobinometer cut down to the level of the 120 

 mark is very convenient." 



The diluent and reagent used for the method consists of 12 parts of distilled 

 water, ,3 parts of acetone, 1 part of methyl alcohol, and 4 parts of Wright's 

 modification of Leishman's stain. It is necessary to filter the Wright stain 

 at the time of making uj», and, furthermore, to shake the reagent each time 

 before using. 



In regard to immunizing with lipoids, K. Meyer {Centbl. Bakt. [etc.], 1. 

 .AM., Ref., 50 {1911), Bcihcft, pp. 65-07 ) .—Despite the fact that lipoids have 



