176 EXPERIMENT STATION EECOED. 



of sweet cream butter held iu storage for a period ranging from 7 to 9 months 

 are reported. The butter was made as prescribed by the Department from 

 May 1 to August 20, from pasteurized cream containing not more than 0.234 

 per cent of acid for butter scoring 95 points, and had a water content of 13 

 per cent or less and a salt content between 2i and 3i per cent. The butter was 

 packed in hermetically sealed tins and stored. at a temperature of zero or 

 below. • ' . 



For the 219 samples examined the average loss of points on scoring was 

 approximately 2.5. The results show that for storage purposes butter made 

 In this way has exceptionally good keeping qualities. 



Preservation of butter by means of sodium bicarbonate and sodium nitrate, 

 F. BoRDAS {Ann. Falsif., 7 {191Jf), No. 63, pp. 45-49; al)S. in Jonr. 8oc. Chem. 

 Indus., 33 (1914), No. 4, p. 214). — " The results of an investigation, in which 

 quantities of 100 gm. of butter were mixed with 0.857 gm. of sodium bicar- 

 bonate or with this quantity of bicarbonate and 0.143 gm. of sodium nitrate, 

 and then kept for 14 days, showed that, although the alkali prevented the 

 acidity of the butter from increasing, it modified the color and taste. The 

 addition of the sodium nitrate was without effect." . 



Nut butter {New Zeal. Dairynwn, 18 {1914), No. 5, p.. 24). — Attention is 

 directed to the increased consumption of nut butter. At first coconut oil only 

 was used in its manufacture, but now other substances, such as peanut oil and 

 palm-kernel oil are employed. It is stated that nearly 50,000 tons are pro- 

 duced in England each year and that the consumption overtakes the supply.' 



The ripening of mold cheeses and the ferments involved therein, P. Maz^ 

 {Jour. Agr. Prat., n. ser., 21 {1914), No. 2, pp. 44-41)- — A description is given 

 of the ripening process of such cheeses as Camembert, Brie, and Coulommier, 

 together with notes on the different groups of organisms involved in the pro- 

 duction of desirable flavors. The necessity of controlling the ripening process 

 and especially of eliminating undesirable organisms is emphasized. " 



Oleomargarine, H. van Voornveld {Die Margarine. Trier, Germany, pp. 131, 

 pis. 2, figs. 33). — ^A complete treatise on the manufacture of oleomargarine, but- 

 ter, and cheese. 



Bibliography of references on milk and milk products received during 



1912, C. Htjyge {Ann. Sta. Agron. Etat GemUoux, 2 {1913), pp. 253-352).— 

 The 757 references in this bibliography are classified under the following head- 

 ings: (1) Milk: Production, city supply; hygiene; abnormal milk; diseases of 

 the udder; infiuence of feeding on the milk and its products; milk of man, 

 sheep, and goats, milk products and substitutes, chemistry of milk ; adulterants 

 and preservatives; bacteriology; and ferments. (2) Butter and cheese: Pro- 

 duction; chemistry and bacteriology. (3) Milk trade and statistics. 



There are included indexes to authors and to publications. 



VETERINARY MEDICINE. 



Report of the veterinary director general for the year ending March 31, 



1913, F. Torrance {Rpt. Vet. Dir. Gen. Canada, 1913, pp. 110, pis. 4). — Follow- 

 ing the main part of this report (pp. 3-29), which consists of a general account 

 of the work of the year, 13 appendixes are presented among the more im- 

 portant of which are the report of the pathologist (pp. 67-73), by C. H. 

 Higgins; report of the pathologist in charge of the veterinary research labora- 

 tory at Agassiz, British Columbia, including protocols on the work with hema- 

 turia; Notes on the Life History of Dermaeentor venustu-s, and a note on the 

 Ornithodoros megnini collected on jack rabbits at Lethbridge. Alberta (pp. 

 74-80) , by S. Hadwen ; report of the pathologist in charge of the veterinary 



