VETEEINARY MEDICINE. 781 



Danish butter exports, 1908-9, B. Boggild (Tidsskr. Landdkonomi, 1909, 

 No. /.i, lip. 77.3-72'/; Mfclkcritid., 22 {1909), No. 51, pp. 1115-1123).— The article 

 gives statistics, with prices received, and a discussion of the general conditions 

 (.f the industry. 



Butter and cheese making in Iceland (Mcelkeritid., 23 {1910), Nos. 2, pp. 

 21-35; 5, pp. 105-112). — Extracts from a work on Icelandic dairying, by O. 

 Olavius, and dated 1780. are given. 



Fancy cheeses for the farm and factory, C. A. Publow {New York Cornell 

 Bui. 270, pp. 3-12, fiys. 3). — A bulletin of practical information on the manu- 

 facture of cottage, Neufchatel, cream, sandwich nut, pepper cream, caraway 

 potato, olive cream, aud club cheeses. The defects which commonly occur iu 

 the flavor and texture of cottage cheese are pointed out and remedies are sug- 

 gested. The methods of making the fancy cheeses are described in detail, in- 

 cluding both American and foreign methods of manufacturing Neufchatel. 



Studies connected with the manufacture of early season cheeses, T. A. 

 Coward (Univ. Leeds and York.shire Council Agr. Ed. [I'aniphlcf] 77, 1910, 

 pp. 15). — The characteristics of early and late cheeses were studied with a 

 view to overcoming the defects whicli commonly occur in cheeses made early 

 in the season. Chemical analyses were made and compared with the results 

 obtained by other investigators. 



In a study of the bacterial flora of internal rust and off-flavor cheese. 3 

 chromogenic species of bacteria were isolated: Bacillu>i prodiffiosus var. (?), 

 Jiacterium aeidi propionici var. (?), and Baeillus nmhogani. Suggestions are 

 offered for preventing the growth of these organisms in order to obtain a more 

 uniform product throughout the S(»ason. 



On goat cheese and similar kinds of cheese, O. Iversen and O. Sopp {Tidsxkr. 

 Norske Lnndhr., 16 {1909), No. 3, pp. 97-L',2). — The subject of the manufacture 

 of goat whey cheese and substitution products for this cheese is discussed in 

 papers read before the Society for Norway's Weal, and the discussions following 

 the reading of the papers are given in full. 



The flavor of cheese, A. W. Dox {Lookout, 15 {1910), No. 5, pp. 103-106).— 

 A sh<n"t historical account of the chemistry Of cheese ripening, presented in 

 popular form. 



Thirty years' activity of the experiment station for cheese making in Lodi, 

 C. Besana {Trent' Anni di Attivita delta R. Stazione Sperinientale di Caseificio 

 di Lodi. Lodi, 1910, pp. 95, figs. 2). — A historical account of the station is 

 given, including a summary of the results of investigations undertaken since its 

 organization in 1880. 



Danish cheese production and exports, N. Horlyck {Tidsskr. Landdkonomi, 



1909, No. 5, pp. 265-288). — A historical sketch and discussion of the present 

 conditions of the industry. 



Catalogue of the Postal Dairy Library, G. H. Benkendorf {Madison, Wis., 



1910, pp. 6'/). — This is a catalogue by subjects of the Postal Dairy Library 

 conducted by a member of the staff of the Wisconsin University and Station. 

 It contains 1,006 titles relating to dairying and kindred subjects, together with 

 an explanation of the purpose of the library and of the manner of using it. 



VETERINARY MEDICINE. 



Fourteenth semiannual report of the chief of the cattle bureau to the 

 Massachusetts State Board of Agriculture, A. Peters ( Scniiann. Rpt. Cattle 

 Bur. Mass., l/f (1908). pp. 187-255). — This report gives in detail an account of 

 the work of the cattle bureau from December 1, 1907, to December 1, 190S. 



