DAIRY FARMING DAIRYING. 475 



Care of the dairy bull, C. L. Hill (Hoard's Dairyma^i, 1ft (1914), No. It, pp. 

 623, 628, figs. 2). — The author presents evidence tending to show that bulls at 

 their maturity are better sires than when young. The records of fourteen of 

 the most successful sires of the Guernsey breed that were kept until mature 

 are given, showing that in the majority of cases their two highest record 

 daughters were sired when the bull was from 4 to 10 years of age. 



German dairying, K. Friedel and A. Kelleb (Deutsche Milchwirtschaft. 

 Halle, Germany, 1914, pp. XX+237, pi. 1, figs. 26^).— This book treats of the 

 production of sanitary millv in Germany. Special attention is given to stable 

 construction and to dairy and creamery equipment. The book is copiously 

 illustrated, showing appi'oved modern methods of sanitary milk production and 

 delivery. 



Bacteriological and chemical report vipon the samples of milk obtained at 

 the milking machine trials, Bishop Auckland, April, 1913, J. Golding, R. S. 

 Williams, and J. INIackintosh (Jour. Roy. Agr. Soc. England, 74 (1913), pp. 

 247-256). — In these trials it was observed that the best machines were those in 

 whicli the teat cups did not depend solely upon suction for their support, those 

 in which the tubes leading from the cups to the can were short and in wliich 

 rubber and joints were avoided, and those in which cleansing was facilitated. 

 On the whole, the bacteriological content was larger in machine-drawn milk 

 than in hand drawn. 



Observations on the bacteriological and chemical examination of the milk 

 supply of Bombay, L. L. Joshi (Calcutta, 1913, pp. 20). — This paper, given at 

 the All-India Sanitary Conference, Lucknow, 1913, discusses the condition of 

 the milk supply in Bombay and gives suggestions for its improvement. An 

 interesting observation made is that "'out of 614 samples of milk examined, not 

 a single sample showed genuine tubercle bacilli, from which it may be concluded 

 that tuberculosis is rarely, if at all, conveyed by milk in India." 



Bacteriological standards for milk (Pulj. Health Rpts. [U. 8.], 29 (1914), 

 No. 20, pp. 1218-1221). — A list of cities of the United States is given showing 

 the bacteriological standards adopted by these municipalities. 



Studies on homogenized milk, A. Burr and H. Weise (Molk. Ztg. [Hil- 

 desheim], 28 (1914), Nos. 20, pp. 367, 368; 21, pp. 381, 382).— A difference of 

 from 0.01 to 10 per cent of the fat was found to exist in milk homogenized by 

 the Gerber method over that by the Rose-Gottlieb process. From 3.8 to 7.3 per 

 cent of the total fat content in the milk was retained in raw milk after centrifu- 

 ging, while from 72.7 to 87.5 per cent was retained in homogenized milk. 



Experiments in butter making from whole and mixed milks, E. Mathews 

 (Jour. Roy. Agr. Soc. England, 74 (1913), pp. 276-280). — It was demonstrated 

 in connection with milk and butter tests at the Bristol Show, 1913. that no ad- 

 vantage in point of weight of butter is obtained in mixing milks showing a 

 large percentage of fat with those of poorer quality. However, the butter made 

 fi'om the mixed milks of different breeds was better both in appearance and in 

 quality than that made from the unmixed milks of these breeds. 



Comparing results obtained in churning from differently treated creams, on 

 the average the butter yield ranked as follows: (1) Cream ripened with start- 

 ers, (2) cream ripened naturally, (3) scalded cream, and (4) sweet cream. 



In cheese-making experiments with the different breeds of dairy cattle it was 

 indicated that cheeses made from milks rich in fat are superior in quality. 



On the question of the fat building out of protein in the ripening of 

 cheese, K. Kondo (Biochem. Ztschr., 59 (1914), No. 1-2, pp. 113-165, fig. 1).— 

 A study was made of the diminution of fats in cheese during the ripening 

 process. 



