DAIRY FARMING DAIRYING. 779 



pp. 61, pis. 2). — This contains data on the composition of the milk of cows 

 belonging to the Siud and Gir breeds. The average figures for the fat content 

 of the Gir breed were morning milk 5.2 per cent and evening milk 6.2 per 

 cent, and for the Sind breed the corresponding figures were 6 and 6.3 per 

 cent respectively. The factors affecting the j-ield and composition of the milk 

 are discussed. 



Progress of the dairy industry in Wisconsin, H. C. Taylob and C. E. Lee 

 {Wisconsin 8ta. Bui. 210, pp. 3-30, pi. 1, maps 18). — This bulletin reviews the 

 progress made during the decade from 1900 to 1910 in the dairy industry, which 

 it is stated has become the most important branch in agriculture in Wisconsin. 

 The distribution of cows, the relative progress of the creamery, cheese, and con- 

 densing industries, the influence of quality of cream on the butter industry, and 

 the division of territoi-y between creameries and cheese factories are dis- 

 cussed and graphically represented by means of maps. Appendixes give statis- 

 tics by counties of cheese factories, creameries, and skimming stations, and of 

 creamery butter and factory cheese production. 



The dairy industry in Hung'ary, C. Goeini (Agr. Mod., 15 (1909), No. 32, 

 pp. 436, /,37; Bill Mens. Off. Renseig. Agr. [Paris], 10 {1911), No. 3, pp. 313, 

 314; «&s- w Internat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, and Plant Dis- 

 eases, 2 {1911), No. 5, pp. 1102, 1103). — A general and statistical article on the 

 growth of the dairy industry in Hungary in recent years. 



Dairy inspection in Bavaria, 1908-1910 {Landtv. Jahrb. Bayern, 1 (1911\), 

 No. 10, pp. 717-751). — A brief report of the work of the dairy inspector of 

 Bavaria in 1908, 1909, and 1910. It contains statistics and a discussion of the 

 dairying industry in Bavaria. 



Report of the experiment station and school for dairying- at Wreschen, 

 H. TiEMANN {Bcr. Vers. 8tat. u. Lehranst. Molkic. ^yreschen, 1910-11, pp. 16). — 

 A brief report of the work of the station, which consisted chiefly of trials of 

 dairy apparatus and analytical work with milk and milk pi'oducts. 



Notices of Judgment {U. S, Dept. Agr., Notices of Judgment 995, 1002, 1018, 

 1028, 1033, p. 1 each). — These relate to the adulteration of powdered milk and 

 the misbranding of condensed milk, butter, and cheese. 



The hygienic value of milk in Portugal, A. Fires de Lima (O Valor hy- 

 gienico do Leite do Porto. Inaug. Diss., Portugal, 1911, pp. 153, charts 6). — A 

 summary of investigations of the production and analysis of sanitary milk, to- 

 gether with a report of chemical constants and bacterial counts made of market 

 milk obtained from different places in Portugal. 

 A bibliography is appended. 



[Pasteurizing milk for children], R. Hanne {Gsndhts. Ingen., 34 (1911), 



No 27, pp. 489-498, figs. 3). — Successful trials are reported in pasteurizing milk 



after bottling with a new type of pasteurizer, which is illustrated and described. 



Pasteurizing of children's milk, M. Neisseb (Gsndhts. Ingen., 34 (1911), 



No. 37, pp. 690-693). — A criticism of the method of pasteurizing noted above. 



Care of milk (Mo. Bui. N. Y. State Dept. Health, 27 (1911), No. 6, pp. 14I- 

 143). — A compilation of data regarding the protection of milk in the dairy, 

 during transportation, and in the home, particularly with reference to its use 

 in infant feeding. 



The importance of a certified or pasteurized butter, A. F. Hess (Jour. 

 Amer. Med. Assoc, 57 (1911), No. 7, pp. 561,. 562). — Inasmuch as cream eon- 

 tains a larger percentage of tubercle bacilli than the milk from which it is 

 obtained, and the viability of bacilli even in salted butter has been demon- 

 strated, it is urged that butter should be made of pasteurized cream. Although 

 certified butter is considered the ideal product it is deemed out of the reach 

 of the masses because of the extra cost. 



