VETEEINARY MEDICINE. 875 



little better body and a smoother texture than pasteurized cream, but proper 

 aging of the pasteurized cream will overcome this defect. Homogenizing the 

 cream tends to produce a firm and smooth cream. Ordinarily ice cream does 

 not usually contain enough solids in the fonn of milk fat and other milk solids 

 to retain a firm body and smooth texture unless some filler is used. Cheap, 

 inferior flavoring materials or poor grades of fillers will always show their 

 effect on the flavor of the ice cream. A badly tainted or slightly sour cream 

 can not be made into a well flavored ice cream." 



Some improved dairy tests and methods, G. H. Benkendorf, A. T. Bruhn, 

 A. C. Baer, and J. L. Sammis {Wisconsin 8ta. Bui. 241 {1914), PP- 3-19, figs. 

 JO). — A method for determining the overrun in ice cream is described, which 

 consists of melting 50 cc. of ice cream with 200 cc. of hot water into a 250-cc. 

 flask, the use of 1 cc. of ether to reduce foam, and the filling of the flask to the 

 250-cc. mark with a known amount of water, this last portion of water and 

 the 1 cc. of ether constituting the reduction in the volume of ice cream, or 

 when compared with the volume of mix before freezing, the percentage of 

 overrun. 



A burette for calibrating Babcock test bottles is described. By means of 

 this burette the fat percentage i-ather than the number of cubic centimeters 

 can be read directly on the neck of the test bottle. A description is also given 

 of a wire cheese curd knife having the advantage of being rigid of form and 

 of cutting even cubes. 



It is suggested that attaching a sediment tester to the wall by means of a 

 telephone bracket and within easy reach of the man weighing the. milk is a 

 decided advantage. 



In cheese-making tests with homogenized milk it was found that the homo- 

 genized milk curds were very fragile and easily broken by the curd knives 

 and in stirring. During the salting and curing, the brick cheese formed rinds, 

 which cracked, split open, and peeled off in layers about one-fourth of an inch 

 thick, which would admit flies and dirt. After curing about four weeks, the 

 cheese was poor in flavor and when cut was found to contain large internal 

 cracks and a few mechanical holes, but none of the small round holes always 

 present in good brick cheese. It scored considerably lower than that from 

 ordinary milk. Unsatisfactory results were also obtained with American, 

 Swiss, and limburger cheeses. Further study as to why homogenized milk 

 should give cheese showing these defects is in progress. 



VETERINARY MEDICINE. 



Clinical bacteriology and vaccine therapy for veterinary surgeons, W. 

 Scott {London, 1913, pp. XIV+222, pis. 12, figs. 37).— This work deals with the 

 laboratory equipment; preparation of culture media; cultivation of bacteria; 

 staining methods and stains; identification of bacteria— general principles; 

 glass work requisites and how to make them ; the elements of the blood which 

 protect the animal body from pathogenic bacteria ; vaccines and their mode of 

 preparation; the syringe; phenomena following active immunization by vac- 

 cines; sera and their mode of preparation; special diseases, caused by specific 

 bacteria, which are suitable for treatment by serovaccine therapy— bacterial 

 diseases affecting the cutaneous system; bacterial diseases affecting synovial 

 joints, the abdominal organs, the circulatory system, and the nervous system ; 

 diseases of the respiratory organs ; swine fevei»5 serovaccine therapy in Holland 

 and other countries ; weights and measures, etc. 



Acid-fast bacilli occurring in the feces of some vertebrates, M. Ber- 

 TANi {Cenm, Bakt. [etc.}, 1. AU., Orig., 72 (1913), No. 4-5, PP. 27(^273).— In 



