780 EXPERIMENT STATION KEPORD. 



Yeasty flavored butter, L. F. Rosengben, {Meddel. Centralanst. Fiirsoksv. 

 Jordbruksomrudct, 1011, ^'<>. J/O, j)i). 12; Nord. Mcjcri Tidn., 26 {liUl), No. 23, 

 pp. 26<J, 270; N. Y. Produce Rev. and Amcr. Cream., 32 {1011), No. 10, pp. 702- 

 704). — The author found that by overripening a starter contaminated with 

 Bacillus lactis acidi (Leichmanu) this species appears sooner or later accom- 

 panied by yeast fungi in greater or lesser quantities. The bacteria were thus 

 considered not the direct cause of yeasty taste in butter, but indirectly in pro- 

 portion as they favored the development of the yeast in the starter, the cream, 

 and the butter. This apparently explains why a yeasty taste occurs in butter, 

 where the ripening temperature usually is below 20° C, as although this is a 

 temperature lower than that at which the long lactic-acid bacteria grow it is 

 favorable to the yeast. Directions for handling the milk in order to px'event the 

 defect are given. 



Butter scoring contest for 1910, L. M. Davis {California Sta. Circ. 60, pp. 

 2-27, figs. 2). — This is the report of the second annual educational butter-scoring 

 contest (E. S. R., 23, p. 283). The method of scoring the butter is noted and 

 methods of making the highest and lowest scoring butters are described. Sug- 

 gestions are offered for improving the quality of cream delivered at creameries, 

 and notes are given on the efficiency of the cream cooler and the effect of 

 insulating cream cans. A formula is given for calculating the overrun, together 

 with directions for making the Babcock test for milk fat in butter. 



" One of the most conspicuous features noticed in connection with the second 

 contest, as well as the first, is the poor quality of cream which is generally 

 received at California creameries." 



Experiments in making cheese with, pure cultures, O. Gratz, {Kis6rlet. 

 Kozlem., W, {1011). No. 3, pp. J,18-J,32, fig. i).— In the manufacture of Ovar 

 cheese the addition of from 0.5 to 2 per cent of the pure culture lactic-acid 

 bacteria of the Streptococci group hastened ripening and improved the texture 

 and flavor. Less than 0.5 per cent was without any appreciable effect. With 

 cultures of Bacillus casci the characteristic flavor of the cheese was lost. 



VETERINARY MEDICINE. 



Handbook of comparative microscopic anatomy of domesticated animals, 

 ^Y. Ellenberger {Handbuch der vergleichenden milkroslcopisclien Anatomic der 

 Ilamticrc. Berlin, 1011, vol. 3, pp. XXI+.loG., figs. 403).— In this third and final 

 volume (E. S. R., 24, p. 777) the digestive system is dealt with by W. Ellen- 

 berger, the respiratory system by M. von Sussdorf, and the diaphragm and 

 serosa by A. Trautmann. 



In regard to the influence of bacterial toxins upon animal tissue, W. Vieb- 

 HUFF {Arch. Path. Anat. n. Phijsiiol. [Virchoiv], 201 {1010), No. 3, pp. 1,10-427, 

 pi. 1; ahs. in Ztschr. Immunitdtsf. u. Expt. Ther., II, Ref., 3 {1010), No. 9, p. 

 808). — A description is given of the various histological changes which occur in 

 the more important organs in acute and chronic poisoning by bacterial toxins. 

 The action upon the kidney, suprarenals, spleen, lungs, and heart, and the local 

 reaction are considered. 



The distribution of hemolysins, agglutinins, and poisons in fungi, espe- 

 cially the Amanitas, the Entolomas, the Lactarius, and the Inocybes, W. W, 

 Ford {Jour. Pharmacol, and Expt. Ther., 2 {1011), No. 4, pp. 285-3/8).— " The 

 fungi which are known to be poisonous to man, such as A. muscaria, A. phal- 

 loides, A. verna, A. virosa, L. torminosus, L. urddus, and Clitocybe illudens, are 

 acutely poisonous to animals on subcutaneous inoculation, in but 2 instances, 

 L. tividus and C. illudens, this poisonous action being limited to guinea pigs. 



"A number of other species, such as A. chlorinosma, A. porphyria, A. morrissii, 

 A. spreta, I. infelix, and others, the properties of which have not apparently 



