DAIKY FARMING DAIRYING. 375 



Capons and caponizing, R. R. Slocum (V. S. Dcpt. Agr., Farmers' Bui. 

 452, pp. 16, figs. 7). — A revision of an article previously noted (E. S. R., 18, p. 

 115S). 



The ostrich industry in the United States, A. R. Lee {U. 8. Dept. Agr., 

 Bur. Auim. Indus. Rpt. 1V09, pp. 233-238, pis. 3; Circ. 172, pp. 233-238, pis. 3).— 

 The following topics relating to ostrich farming are discussed: Breeds and 

 management, incubation, brooding, parasites and diseases, plucking, adapta- 

 bility of different sections of the United States for ostrich raising, and the 

 probable future of the industiy. 



Water glass a preservative for egg's, G. H. Lamson (Connecticut Starrs 

 Sta. Bui. 67, PI). 267-274, fig. 1). — A revision of a portion of a bulletin previously 

 noted (E. S. R., 20, p. 1070). 



A system of poultry accounting, R. R. Slocum {U. 8. Dept. Agr., Bur. 

 Anim. Indus. Circ. 176, pp. 6). — This circular explains a system of keeping an 

 account of the poultry flock which will enable the owner to determine its 

 status at the end of each year. Specimen pages are given for an inventory 

 sheet, monthly summary sheet, yearly summary sheet, balance sheet, and yearly 

 egg record. 



Marketing eggs through the creamery, R. R. Slocum (C/. 8. Dept. Agr., 

 Bur. Anim. Indus. Rpt. 1909, pp. 239-246; Farmers' Bui. ^.^5, pp. i2).— This 

 contains information on methods of marketing eggs, including an account of 

 the system followed by a creamery in northern Minnesota in handling them. 

 Among the advantages found have been an increased price for the eggs and a 

 decided improvement in their quality. 



The sanitary construction and equipment of abattoirs and packing houses, 

 G. H. Parks (U. 8. Dept. Ayr., Bur. Anim. Indus. Rpt. 1909, pp. 2.'i7-263, pi. 1, 

 fig. 1; Circ. 173, pp. 247-262, pi. 1, fig. 1). — In this paper the author deals with 

 the principles and sanitary features of abattoir construction. 



"All buildings that are to be used for the purpose of slaughtering animals 

 for the preparation of meat or meat food i)roducts should meet the following 

 requirements: (1) A location on a site that is dry and with an aspect which 

 gives an abundance of sunlight; (2) an abundant supply of pure water, by 

 means of which perfect cleanliness of all parts of the building can be secured, 

 and proper means for the removal of waste water; (3) a system of imme- 

 diate and perfect sewage removal which renders it impossible that the air or 

 water shall be contaminated; (4) a system of ventilation which carries off 

 all impurities from the air of the rooms and supplies clean, pure air as re- 

 quired; (5) a condition of building construction which admits of perfect clean- 

 liness of the ceilings, columns, walls, and floors; and (6) proper equipment." 



DAIRY FARMING— DAIRYING. 



Report of the activities of the dairy institute at Hameln, 1910, P. Vieth 

 {Ber. Milchiv. Inst. Hameln, 1910, pp. 25). — This contains brief reports on trials 

 of separators and other dairy apparatus, and analysis of milk, butter, and 

 cheese. 



Cow-testing associations, H. Rabild (U. 8. Dept. Agr., Bur. Anim. Indus. 

 Rpt. 1909, pp. 99-118; Circ. 179, pp. 24). — This gives an account of the origin 

 of the cow-testing associations in Denmark in 1892 and the growth of the move- 

 ment in other countries. Their value to the dairy industi'y, as shown by the 

 records of the associations, is pointed out, and methods of organizing the farmers 

 and testing the herds are discussed. Special attention is given to the work 



