VETERINARY MEDICINE. 481 



of the State. A careful initial inspection showed that 37.5 per cent of the 

 dairies were ' poor,' 57.5 per cent ' medium,' and 5 per cent ' good.' 



"At the end of one year 2.9 per cent of the dairies ranked as ' excellent,' 

 58.9 per cent as ' good,' and 3S.2 per cent as ' medium.' 



"At the end of the second year 8.G per cent of the dairies ranlved as ' excel- 

 lent,' 82.8 per cent as ' good,' and 8.6 per cent as ' medium.' 



"At the end of the third year 12.8 per cent of the dairies ranked as ' excel- 

 lent,' 74.4 per cent as ' good,' and 12.8 per cent as ' medium.' 



"At the end of the first quarter of the fourth year 12.8 per cent of the dairies 

 ranked as ' excellent ' and 87.2 per cent as ' good,' the ' medium ' grade having 

 finally disappeared. 



" While a lack of cooperation between the health authorities and the milk- 

 men is ordinarily the factor which retards improvement in city milk supplies, 

 the limit of improvement is set by the disinclination of the consumer to pay a 

 fair price for the labor and expense necessary in the production and sale of 

 clean milk." 



A method is suggested for encouraging dairymen to have their cows tubercu- 

 lin testetl. 



How a small city improved its milk supply, F. H. Hall (New York State 

 Sta. Bill. 337, poimhir nl., />/> 3-11). — A piipular edition of the above. 



Notices of judgment (U. S. Dept. Agr., Notices of Judgment 8//7, 867, p. 1 

 each). — These relate to the adulteration of milk. 



Cheddar cheese, W. W. Jenks et ax. {N. Y. Produce Rev. and Amer. Cream.. 

 3 J (1911), No. 25, pp. 89S, S99).—A symposium as to the definition of the term 

 Cheddar cheese. 



Note on Gorgonzola cheese, E. Hinks (Analyst, 36 (1911), No. Jfl9, pp. 

 61-63). — Analyses of Gorgonzola cheese are reported. The average composition 

 of 8 samples of the rind when coated with barytes was as follows: Barytes 

 83.6 per cent, fat 15.6 per cent, and moisture 0.8 i)er cent. The methods of 

 making the cheese and applying the coat of barytes are described. 



Studies on sheep dairying, A. Bubb and F. M. Bebbebich (Milch Ztg., J/O 

 (1911), Nos. 13, pp. 125-127; If,, pp. 135-137; 15, pp. l.>,5-lJt7; 20, pp. 195-198; 

 21, lip. 205-208) .—A continuation of earlier work (E. S. R., 25, p. 176). Meth- 

 ods of manufacturing different kinds of cheese are described, and analyses of 

 cheese are reported. 



Testing of new dairy apparatus at Leipsic, 1909, B. Mabtiny (Arb. Deut. 

 Landw. Oesell., 1910, No. 172, pp. 151, figs. 26). — Besides descriptions of various 

 kinds of dairy apparatus, trials of the Revalo milking machine and of hand 

 separators are reported. 



VETERINARY MEDICINE. 



General microbiology, W. Kbuse (Allgemeine Milcrobiologie. Leipsic, 1910, 

 pp. XV +118 'f). — This work has to do with the study of matter and energy 

 exchange of the minute organisms, and has been prepared especially for the 

 use of physicians and naturalists. It contains among its chapters the following 

 subjects : The structure, microchemical behavior, and nutrients of micro- 

 organisms : chemical composition of micro-organisms ; metabolic processes in 

 micro-organisms; changes wrought by micro-organisms with carbohydrates, 

 alcohols, fats, fatty acids, glucosids, aromatic bodies, proteins, simple nitrog- 

 enous bodies, and sulphur and other inorganic substances. The book further 

 considers the channels of oxygen and their relation to the matter and energy 

 exchange, ferments, coloring matters, poisons (endo-, ecto-, immuno-, tetanus, 

 paratyphoid, erysipelas, anthrax, streptococcus, meningococcus, pyocyaneus, 



