780 EXPERIMENT STATION RECORD. 



eries were tinder control relative to the pastonrlziition of milk antl bnttermilk 

 used for feetlinj; purposes and of cn'ani used in the nianufactvire of export 

 butter, of which 1.182 were coo])erative and K54 proprietary creameries, and 45 

 estate dairies. The police authorities have taken 14.1(55 control samples in all, 

 about one-half of which were of skim milk and 5,665 of buttermilk. The per- 

 centages of the samples of skim milk, buttermilk, and cream found insufficiently 

 heated were 4.3, 2.2, and 2.9 per cent, respectively. During the year 74 per 

 cent of the total number of creameries complied fully with the provisions of the 

 law, 21 i)er cent violated it once, as a general rule through inadvertence, and 5 

 per cent violated it two or more times. Fines were imposed for 270 violations in 

 all. to the amount of .5.713 kroner ($1,540). 



Report of the milk commission, 1909, A. R. Pyne et al. {Toronto: Govt., 

 1910, PI). IJi2, flys. 26). — This contains reports of inquiries into the production, 

 care, and distribution of milk, a resume of tlie milk laws of the Canadian prov- 

 inces and the United States, a report of conditions found on dairy farms, and 

 an account of the efforts of cities in the United States to secure a clean milk 

 supply. 



The dairy industry in Texas, C. H. Alvord (Texas Dept. Agr. Bui. 11. pp. 

 105, flffs. 65). — An account of the present condition of the dairy industry in 

 Texas, together with information on all phases of the subject, prepared specially 

 for the practical man who wishes to engage in dairying in that State. 



Dairying in France, G. Ellbrecht {Mcelkeritid., 22 {1909), No. 50, pp. 

 1085-1108, fif/s. 10). — This article gives a description of the industry, especially 

 of the manufacture of Roquefort, Cantal, and Laguinole cheese, and of Nor- 

 mandy butter, with reproductions of photographs of dairying scenes. 



An inquiry concerning Alpine dairies, C. Gorini {Rei\ G6n.' Lait, 8 {1910). 

 No. 7. pp. 155-161). — After a personal investigation of the conditions under 

 which cheese was made in the Italian Alps, the author found that the causes 

 of the defects of cheese made in that region were due to the crude methods em- 

 ployed. The cheese was made under variable conditions, the temperature and 

 acidity being determined by individual conjecture rather than by accurate 

 methods. 



History of cream separation. — I, Cream raising, B. Martiny {Gcschichte 

 clcr linlnngcicinnunri. I, Die Aufralnniinfi. Lcipsic, 1909, pp. X+155+51+3.'i, pis. 

 8, figs. 151). — An historical account of different methods of raising cream which 

 have been practiced fi'om earliest times up to the invention of the separator. 

 The dairy utensils employed in cooling the milk and raising and skimming the 

 cream are illustrated and described. Appendixes contain reports of an experi- 

 ment in which the different methods of cream raising are compared and also a 

 bibliography of more than 500 references on the subject. 



[Report of the dairy husbandman], R. C. Potts {Oklahoma 8ta. Rpt. 1909, 

 pp. 27, 28). — The average cost of making butter at the college creamery during 

 a period of 2 years was 2.85 cts. per pound. 



There is a brief report of investigations in butter making, some of the con- 

 clusions from which are as follows : " The higher the temperature of the cream 

 or wash water used the higher will be the moisture content of the butter. The 

 larger the granules churned and the larger the quantity of cream churned the 

 higher the percentage of moisture in the butter. The churning of rich cream 

 favored a high moisture content. The addition of cold water to the cream just 

 as the butter was breaking did not prove to be an efficient way of increasing 

 the moisture content of butter. Butter worked in a churn in the presence of a 

 large quantity of water gave a leaky appearance and only medium moisture 

 content." 



