880 EXPERIMENT STATION EECORD, 



Tlie following conclusions are drawn: "That with the absoi'ption process a 

 product that resembles butter in flavor, texture and composition can be pro- 

 duced; that where a small amount of a sweet cream product, high in butter fat, 

 is desired, this apparatus may meet a demand; that for producing butter in a 

 commercial way the apparatus used in these tests does not furnish a substitute 

 for the churn ; that the product can not be classed as butter under the United 

 States standards of moisture and fat." 



Studies of Bitto cheese, G. Fascetti {Riv. Sci. Latte, 1 (1911), No. 1, pp. 

 1-12). — This cheese, which takes its name from the Valley of the Bitto, a 

 tributary of the Adda, is made principally in 2 types similar to P.attelmatt, a fat, 

 soft cheese with holes like Gruyere, weighing from 20 to 25 kg., and Sbrinz or 

 Spalen, a semi-fat cheese weighing from 10 to 30 kg. Originally Bitto was made 

 of four-fifths cow's milk and one-fifth goat's milk. The annual product amounts 

 to about 3,000 quintals (about 330 tons), some of which is consumed fresh and 

 the rest allowed to ripen for a year or two. The texture of the cheese is smooth 

 and the holes, which are 2 to 3 mm. in diameter, are regularly distributed. 

 When 2 years old the cheese is hard, of strong flavor, and the holes become filled 

 with a dense liquid of a pleasant taste. Analyses of 4 samples of Bitto cheese 

 gave the following percentages : Water 31.TS, fat 33.59, casein 28.81, and ash 4.83. 



The use of steq,m in the manufacture of Parmesan cheese, A. Oliva (Avven. 

 Agr., 19 {1911), No. 3, pp. 106-111; ahs. in Internat. Inst. Agr. [Borne], Bui. 

 Bur. Agr. Intel, and Plant Diseases, 2 {1911), No. 4, pp. 910, 911). — Estimates 

 are given of the compai*ative cost of heating cheese milk directly by wood fire 

 and by steam. The difference in cost between the two methods is very slight, 

 but the steam installation will also furnish power for churning and gives a 

 larger yield of butter of more even grain than hand labor. 



Composition of dried milk powders, A. Burr {Milch w. ZentW., 7 {1911), 

 No. S, pp. 118-133; ahs. in Analyst, 36 {1911), No. 423, p. 279).— Analyses are 

 reported of cream powder, full-milk powder, skim-milk powder, and whey 

 powder. 



How to use the Babcock test, J. L. Sammis {Wisconsin Sta. Circ. Inform. 

 27, pp. 26, figs. 19). — Directions are given for testing milk, skim milk, butter- 

 milk, whey, and cream on the farm. A form of milk record sheet is illustrated, 

 and methods of calibration of Babcock glassware are given. Rules for calcu- 

 lating dividends by the fat test in creameries are outlined, and several practical 

 problems in calculating milk and cream tests are appended. 



VETERINARY MEDICINE. 



Report of the veterinary director g'eneral and live stock commissioner, 

 J. G. Rutherford et al. {Rpt. Vet. Dir. Gen. Canada, 1909, pp. 212, pis. 26, 

 charts 36). — This report for the year ended March 31, 1909, includes 19 

 appendixes. Among the more important contributions presented are the report 

 of the pathologist, by C. H. Higgins (pp. 58-69) ; dourine (pp. 70-72), loco- 

 disease (pp. 74-89), the life history of Trypanosoma equiperdum (pp. 90-92), 

 and a contribution on sarcosporidiosis with special reference to its associations 

 with loco-disease and dourine, and the possibility of mistaking the spores of 

 Sarcocystis for certain so-called developmental forms of trypanosomata (pp. 

 93-100), by E. A. Watson; redwater investigations in British Columbia (pp. 

 101-112), by T. Bowhih; and open air experiments with tuberculous cattle 

 (pp. 169-188), by J. G. Rutherford. 



Report of the veterinary director general and live stock commissioner, 

 J. G. Rutherford et al. {Rpt. Vet. Dir. Gen. Canada, 1910, pp. J28).— This 

 report for the year ended March 31, 1910, includes 12 appendixes. Among 



