VETERINARY MEDICINE. 377 



The application of low temperatures to the cxiring and storage of Cheddar 

 cheese, S. M. Babcock (pp. 400-414). — This is a historical resume of investiga- 

 tions of refrigeration which have been of practical value in manufacturing 

 Cheddar cheese. 



Employment of refrigeration in the cheese industry, P. Guerault (pp. 415- 

 422),— A resume of some European methods. 



The application of refrigeration in the manufacture of Roquefort cheese in, 

 Aveyron, P. Lebrou (pp. 423-430). — The details of making Roquefort cheese 

 are described, vpith special reference to the influence of temperature as affect- 

 ing the quality of the cheese. 



Cost of making [butter], F. Ballantyne et al. (N. T. Produce Rev. and 

 Amer. Cream., S'l (1912), No. 3, pp. 90-92). — ^These are estimates of practical 

 butter makers on the cost of making butter. The figures submitted range from 

 1.42 to 3 cts. per pound. 



Cost of making [cheese], F. Ballantyne et al. (N. Y. Produce Rev. and 

 Amer. Cream., 34 {1912), No. 3, pp. 110, 111). — This consists of statements of 

 practical cheese makers, showing that the cost varied from 55 cts. to $2.50 

 per 100 lbs. The two principal factors which influence the cost of making are 

 the time of year and the amount of cheese made. 



The manufacture of " gray " cheese in the Tyrol, J. Hussmann {MilchiO. 

 Zentbl, J,l {1912), Nos. 2, pp. 55-58; 3, pp. 86-90).— A discussion of the man- 

 agement of dairy farms in the Tyrol, and the methods of making a skim milk 

 cheese known in that region as " gray " cheese. 



How to make " Jack " cheese, E. H. Hagemann (Pacific Dairy Rev., 16 

 (1912), No. 12, pp. 3, h; '^- y. Produce and Amer. Crea^m., 3k (1912), No. 2, pp. 

 66^ 67). — Details of making " Jack," formerly called Monterey, cheese are given. 



A coating for cheese, A. Frestaditjs (Nord. Mejeri Tidn., 27 (1912), No. 1^, 

 p. 159; al)s. in N. Y. Produce Rev. and Amer. Cream., 3Jf (1912), No. 2, pp. 5k, 

 55). — This is a recipe for making a new preparation for coating half-soft 

 cheeses of the Stilton and Gorgonzola type, and which consists of vaseline, 

 plaster of Paris, gum arable, and salt. The vaseline is used to give it the con- 

 sistency of butter, the gum arable to make the paste pliable and adhesive, and 

 the salt to keep it moist and soft. Vaseline and plaster of Paris, when used 

 without the salt and gum arable, dried up and fell to powder. 



Concerning buttermilk and its derivatives, F. Leperre (Handel. Vlaamsch 

 Nafuur en GeneesJc. Cong., 15 (1911), pp. 1/9-52). — Analyses of buttermilk and 

 whey are reported. 



VETERINARY MEDICINE. 



Springtime surgery, edited by D. M. Campbell (Chicago, 1912, pp. 1^3). — 

 This is a collection of articles which have api>eared from time to time in the 

 American Journal of Veterinary Medicine, and which deal chiefly with those 

 surgical procedures which are employed in the spring of the year. 



Biological products, C. H. Higgins (Amer. Vet. Rev., Jfl (1912), No. 3, pp. 

 282-289). — ^This is a general discussion of the evolution of biological therapy. 

 The methods of combating disease in Canada by means of serums, vaccines, 

 etc., are described. 



Report from the government veterinary surgeon for the year 1910-11, 

 J. A. Raleigh (Rpt. Dept. Set. and Agr. Brit. Guiana, 1910-11, pp. 69-71).— A 

 brief account of the work of the year. 



Report of the department of animal hygiene of the Emperor William 

 Institute for Agriculture at Bromberg, Miessner (Mitt. Kaiser Wilhelms 

 Inst. Landw. Bromherg, 3 (1911), No. 1, pp. 30-^1). — This is a report of the 

 activities of this division from 1906 to 1909, inclusive. It deals with the 



