DAFin' FARMINO DATin-TNCx. 7 ( 



(4) i)Mfkinj^ in tul)s ;iii(l cmus. and (~>) filliiitc cans pai-tly and (Mitircly lull. The 

 I'csults arc suiiiiiiarizcd li\- .Mr. (ira.\- as follows: 



" r.iitlcr coiilainin^' low iicrcciitajios of salt ]<cpl ln'tli-r lliaii did bullcr of llie 

 same lol <'ontaiiiin^ lii.illu'r ])('r('oiita.t?es of salt. 



" lUittur in full cans and tubs at — 1<>" and +10' F. scored about the same. 

 -Vt +32° F. tlicr(> was a slij^lit difference in faxor of cans. 



" Butter in full cans kept nuicli better than did butler in cans only i)nrtially 

 full, the d(>tei-i()rati()n doul)tless hein.i^ due to the presence of air in the i)artially 

 full cans. 



'■ Ihitter held at — 10° F. kei)t best, both when in stora;,'e and after removal 

 from storage. 



" I'.utt(>r made from cream received at the enginery sweet and in "^ood condi- 

 tion ke])! \\ell while sloi'cd at Hi and +1(1° F. : also aftei' remo\aI from stor- 

 age, giving results wholly satisfactory. 



" Tiutter made from cream received at the creamery sour and in fair condition 

 kept well while in storage at — 10° and +10° F., hut deteriorated rapidly after 

 i-emov.il from storage, giving, on tlie whole, results which were very unsatis- 

 factory." 



l*rofesst)r McKay, who was one of the judges, conunents upon tlie scoring of 

 the hutter, concluding from all the (hita at hand that in these experiments 

 light salting and low temperatures gave nnich tlie hest results for storage hutter. 



Yields of salted and unsalted buttei', F. Fkiis (Mis. in Maelkeritid.. 19 

 (UXid), \(>. 10, pp. .'i30-.'iS3) . — Trials were conducted in two different creameries 

 lo dctei'mine the yields of butter from ordinary ripened cream, with and without 

 salting. The hutter was worked three times, the second time 1 to 1-^ hours after 

 the first working, and the third time 3 to 4 hours after the second. Both the 

 cream and the buttermilk contained about the same amounts of butter fat in e;\ch 

 trial. For each 100 lbs. of salted butter an average of 0S.5 lbs. of unsalted 

 butter was oittained. the increase in the yield of salted Initter l)eing caused l\v the 

 3..") i)er cent of salt :idded, which more than made up for the greater loss through 

 working out of water. The average water content of the salted butter was 

 14.42 per cent and of the unsalted l"t.31 per cent. Tlie solids-not-fat in the 

 salted butter .averaged ;',.27 per cent and in tlic unsalted 1.17 per cent. — v. w. 



WOIJ,. 



Denmark's butter exports, 1904-5, I>. BonoiLD ( 7'/r/.s.s7,r. TjOiKhih-oiioii}.. 

 ID(l5. No. 12, pp. 630-6 'I'l). — The article contains the usual summary of butter' 

 imports and exports from Denmark during the year ending September 30, 11)05. 

 The imjtorts amounted to about 30,000,000 Danish pounds, and the exports to 

 10(i,()(iO,o(iO pounds. The net exi^orts, therefore, amounted to 1.11,000,000 pounds, 

 1,0(1(1,0(10 jiounds less than the preceding year. — v. w. woli.. 



The cold storage of cheese, ('. B. L.\nk H . X. Dcpt. Aifi:. liiir. Aiiini. 

 liiiliis. liul. X3. pp. 26. pis. a, pf/s. -'/). — The author, aided l)y D. Stuart, has 

 Iirouglit together the results of experiments carriiMl out by the late Maj. II. E. 

 -Mvord, diu-ing I'.to.".^. to determine the intluence of different temperatures of 

 storing upon the weight and (luality of piiraffined and unparaffined cheese. 

 The temperatures compared were 2S°, ;;4°, and 40° F. rarafttned and unjiar- 

 afhned lots of the 3 types of cheese known connnercially as Cheddars, Flats, 

 and Young Americas, weighing on an average ()8, 37.7, and 10.4 lbs., respectively, 

 and aggregating about 3 tons, were stored at these tenu.ieratures, and in addi- 

 tion a test on a nuich smaller scale was made of the effect of storing cheese at 

 a temperature of about 5°. 



During 247 days the unparathned Cheddars stored at 40° lost 0.87 per cent 

 in weight, at 34°, 5.12 per cent, and at 28°, 2.88 per cent. During the same 

 period the Flats lost at 40°, 5.53 per cent; at 34°, 4.37 per cent, and at 28°, 2.19 



