VETERTNAKY MEDICINE, ] 079 



Riiiupl<'s of in;iri,'arin I'l-oiii IS fiiclorics w.-is 14. '.lO jtci- cciil, tli(> in.ixiiniiin I'J.itri 

 iiiul the uiiiiiimini S.Nt. or this iiuiuber 10.") coiitiiiiicd inoic tliaii 1(; jior cent. 



Distribution of lactose-fermenting yeasts in dairy products, E. (}. Hast- 

 ings ( Wisconsin »S7«. Rpt. I!}tl6. />/<. 101-115). — Tlie dairy imxlucts examined for 

 the presence of lactose-feruientinj? yeasts included milk, whey, butter, and 

 cheese. The yeasts were found to hi> widely distributed in Swiss, brick, and 

 Cheddar cheese factories. Th(\v wci-e also present in about one-fourth of the 

 samples of butter e.\ainin(>d and in 2!t out of .ll sami)les of milk. 



The main sources of infection are i)elieved to be the soil proi)cr and acciunula- 

 tions of dirt protected from dryiim. This type of yeast is not considered of 

 economic importance except in cerlain branches of dairying;;. In Swiss and 

 brick cheese factories infection with lactose-fermenting yeasts has, in several 

 instances, caused coiisidei'abl(> trouble. The danger from infection with this 

 (U'ganism is not so apt to occur in Clieddar cheese making. 



Milk, cream, buttei-, cheese, L. Lindet {Rcr. in h'cr. (irn. Laif, (! {1!)()7). 

 No. !), pp. 211. 212). — A chapter is devoted to each of the subjects in the title. 

 The comiMisitiou of milk, methods of analysis, and the jtrinciiiles and itr.-ictice 

 of butter making and cheese making are discussed. 



Directions for making the Camembert type of cheese, T. 1ssa.jeff {Con- 

 necticut Storrs tStu. Bui. .'id. pp. .>7-7.>. Jigs. Id). — The author describes the equip- 

 ment necessary and gives detailed directions for making cheese of the Camem- 

 bert type. The directions are based upon the re.search work which has been 

 carried out by this Department in cooperation with the Connecticut Storrs Sta- 

 tion during the last 3 years. Cheese of the Camembert type, considered equal 

 in every way to the imported article, is now being manufactured at the station, 

 the director of which announces in an introduction to the bulletin that the 

 station is now ])repared to assist factories and individuals in making this type 

 of cheese. 



Report of the congress of dairying, olive culture, and olive-oil industry, 

 1905 [Conn. Leitariit, Oliricidt. <■ Indus. Azeitc lUO.j. Relat. Gerul, I, pp. 76-'f). — 

 This volume contains a number of reports relating to the dairy industry in 

 Tortugal. These deal with the raising of cows, sheep, and goatst the culture 

 of forage crops; natural pastures; the production and sale of milk; manu- 

 facture and sale of butter, cheese, and condensed milk ; construction of dairy 

 buildings; cooperative dairy associations; agricultural credit in relation to the 

 advancement of dairying and the olive industry ; dair.v schools aud experiment 

 stations; and the adulteration of milk and its products. 



The microscopical examination of wine, A. P.lavia (Abonos Quiniicos. 7 

 ( 1901), No. 15, pp. 76-82, figs. 8). — Notes are given on the microscopic examina- 

 tion of wines, the article being illustrated by tigures showing crystals and the 

 .^<'asts and other organisms commonly found. 



Manufacture of vinegar from pure culture of acetic-acid bacteria, L. 

 Eberlein [Pure Products. .? ( l!n)7). Xu. J. pp. 17.i-177). — The manner in which 

 pure cultures of acetic-acid bacteria are used in vinegar making is descril)ed. 



VETERINARY MEDICINE. 



Report of the veterinarian, (i. IT. Glover (Colorado 8ta. Rpt. 1906. pp. 

 16'i-l(U')). — Particular attention has been given during the .vear to an investi- 

 gation of loco weeds and lioi'se ty])li()id. The results of these investigations 

 will be iiublished later. It appears that horse typhoid in Colorado is not due to 

 pai'asitisni with Slroin/iilus iniiiulus, ])u{ probably to infection with a blood 

 parasite. 



