472 EXPERIMENT STATIOK RECORD. 



making, and cheese making, but also witli the pi'oductiou of various field 

 crops, A-eteriuary remedies, and pig feeding. 



The book embodies the results of considerable practical experience and for 

 this reason will doubtless be found A-ery useful, but unfortunately for an 

 elementary treatise it is not entirely free fi-om mere theories or loose state- 

 ments. For instance the author considei's it possible that " in good germs the 

 valuable and health-giving properties of milk reside." And again, "the spores 

 of most bacilli are as easy to destroy as the bacilli tliemselves." 



Report of the dairy commissioner for the Dom^inion of Canada, 1906 

 {Rpt. Dairy CoDir. Canada, 1006, pp. l')7, j)Is. 2'i). — This report on the progress 

 of the dairy industry in Canada contains considerable statistical matter, re- 

 sults of experiments in the cool curing of cheese, notes on the management of 

 cheese-curing rooms, directions fcr coating cheese with paraffin, classifications 

 and standards for butter and cheese, plans for cheese factories and creameries, 

 a reprint of a bulletin on creamery cold storage, an account of a visit to Europe 

 ill the interests of Canadian dairying, and other articles of a lilve nature. 



Annual report of the association for the development of the dairy indus- 

 try of Hoorn, 1905 (]'cr!sla(/ ^'cl•. Exploit. FrocfziiivcJboerdcrij Hoorn. 1905, 

 pp. 35). — This report includes notes and observations on the use of pure cul- 

 tures in dairying, milk with abnormal ijroperties, ripening of Edam cheese, 

 hay extract, etc. 



Report of the experiment station and dairy institute at Kleinhof-Tapiau, 

 1905-6, HiTTCHER (Her. Vrrf!. Stat. it. Lchvanst. MoUnr. Klrinhof-'rapiaii. 

 1905-I), pp. 12). — An account is given of the work of this institute during the 

 year including data on the production of the dairy herd at the institute and 

 of other herds in that region. 



Dairy department, W. J. Elliott (Montana St a. Rpt. 1905, pp. 2S5-2S8). — 

 In this report are given the amount and cost of feed and the returns from milk 

 and butter for each of the 15 cows in the station hei"d during the year. The 

 average profit per cow over cost of feed was .$49.20. 



Report of dairy department, A. Smith (Mississippi Sta. Rpt. 1905, pp. 

 20-22). — This report includes a monthly record of 15 cows for 1 year, a brief 

 statement concerning experiments in sheltering cows, and making cheese. The 

 results of a brief trial indicated that exposure to stormy weather caused a 

 shrinkage in the yield of milk. The work with cheese, according to the author, 

 shows that good cheese can be produced in the State. 



Preliminary observations on protein supply of dairy herd, T. I. Maiks 

 (Pennsylvania St a. Rpt. 1905, pp. 96-10 J,). — During 1905 the station herd of 34 

 cows was divided into two lots, one of Avhich was fed more protein than the 

 other. Records are given of the individual cows for January to May, 1905, and 

 for comparison for the year 1904. The results so far obtained are not consid- 

 ered as warranting any definite conclusions. 



Testing cows for advanced registry, C. L. Beach (Connecticut Storrs. St a. 

 Rpt. 1905, pp. 24-32, fifjs. 3). — This gives the results of official tests of G cows 

 for advanced registration and also milk and butter fat records for 1 year of 

 individual cows in 5 dairy herds. The production of butter fat by individuals 

 ranged from 135 lbs. to 421 lbs., and by herds from 190 to 319 lbs. 



On the influence of grooming cows and adding certain mineral sub- 

 stances to feeds upon the yield and quality of the milk, Lipschitz (Neder- 

 land. Wcckhl. ZiiirrJhncid. Vcrntcrlt, 12 (1906), Xo. 11: ahs. in Milchic. 

 Zenthl., 2 (1906), No. 10, p. }62).— The thorough cleaning of cows did not 

 result in an increased yield of milk, as was found in Russian experiments 

 (E. S. R., 17, p. 72). The feeding of .50 gni. of salt per cow daily was found to 

 be excessive. The digestion of the animals was unfavorably influenced and 



