74 EXPERIMENT STATION EECOKD. 



but it is thought that this loss can be reduced to a minimum by feeding hay or 

 silage during the first few weeks on pasture. 



The individual records of the cows, schedule of prices for feed, and other 

 data are presented in tabular form. 



The Illawarra dairy cattle, Camden (Pastoralists' Rev., 21 {1912), No. 12, 

 pp. 1.25Ji, 1255, figs. 5). — An account of the methods of dairying in the Illawarra 

 district of New South Wales. 



There is also an account of the origin of a general purpose breed of cattle, 

 known as the Illawarra, an association of which was formed in 1910. The re- 

 quirement for registration is not pedigree, but in the case of cows is a record 

 of performance. If a cow " has not more than 2 permanent teeth up she 

 must yield at tlie rate of at least S lbs. of commercial butter per week. With 

 more than 2 teeth, and not less than 4, she must give at least 9 lbs. ; with 4 

 teeth and not more than 6 she must give 10 lbs. ; and a cow with more than 

 6 permanent teeth must make at least 12 lbs. of commercial butter per week. 

 . . . The standard for bulls shall be that 4 of their progeny have qualified 

 for the herd book, and that they score not less than 75 per cent of points on 

 the scale of points approved by the association." 



The cattle of Touraine, J. B. Martin {Bui. Mens. Off. Renscig. Agr. [Paris], 

 11 {1912), No. 2, pp. 197-211).— This article discusses the breeds of cattle in 

 Touraine, and gives records of the milk production and the work of the 

 breeder's associations. 



Bacteria as friends and foes of the dairy farmer, W. Sadler {London, 1912, 

 pp. XV+112, pis. .'/). — A small book on dairy bacteriologj-, written in a popular 

 style for the producer and consumer of daii'y products. 



[Dairy investig-ations], H. L. Russell {Wisconsin 8ta. Bui. 218, pp. 26-30, 

 fig. 1). — A brief report of progress at the station in making Cheddar cheese 

 from pasteurlziHl milk, the role of bacteria in ri])ening Cheddar cheese, manu- 

 facture of buttermilk cheese, the cause of mottles in butter, a new homogenizing 

 device, improvement of the quality of the milk supply, and the distribution of 

 dairy factories in Wisconsin. 



Judging dairy products by points, M. A. O'Callaghan {Agr. Oaz. N. S. 

 Wales, 23 {1912), No. 1, pp. 25-30). — This contains the score cards used in 

 teaching students to judge milk, fresh cream for table use, cream for butter 

 milking, butter, and cheese. 



A synthetic milk medium, II. A. Whittaker {Ama: Jour. Pub. Health, 2 

 {1912), No. 3, p. 162). — A method for preparing an artificial milk for use as a 

 standard medium for exact bacteriological determination is described as fol- 

 lows: 



" Fifteen gm. of pure caseinogen are dissolved in lOO cc. of a 1 per cent 

 solution of sodium hydroxid in distilled water. Eighteen to 24 hours may be 

 required for a complete solution. After the caseinogen is dissolved the solution 

 is diluted to about 900 cc. with distilled water. Ten gm. of lactose and 0.1 gm. 

 of calcium chlorid are adde<l and the solution made up to 1,000 cc. with dis- 

 tilled water. It is then neutralized and made +0.3 with N/1 hydrochloric acid, 

 using phenolphthalein as an indicator. This medium is sterilized in an auto- 

 clave at 107° for 20 minutes. The finished product should be a clear, trans- 

 parent solution. When the medium has a reaction of +0.3 about 24 hours are 

 usually required for coagulation with an active strain of Bacillus coli. When 

 the reaction is neutial a somewhat longer time may be required to produce 

 similar results. This medium has been thoroughly tested on the routine test 

 for B. coli and apparently meets all requirements." 



The food value of clean milk. — The demand for clean milk: The reason- 

 ableness of it, K. M. Washburn {Agr. of Mass., 5S {1910), pp. Jf7-63). — It is 



