VETERINARY MEDICINE. 



77 



pies collected dining the year about one-half were skim milk. In all 480 sam- 

 ples were tested and 3.7 per cent of the skim milk antl 2.9 per cent of the 

 buttermilk and cream were found to have been insufficiently heated. No viola- 

 tions occurred in the case of 73 per cent of the creameries. 



Whey cheese (" mysost "), S. Hals (Tidsskr. \orskc Landhr., lo {1908), No. 

 12, pp. 5ol-oo7; Ztaclu: Untcrsuch. Nahr. u. Gcnussmtl., 17 {1009), No. 2, 

 pp. 673-677). — In recent years whey cheese has been largely made by evap- 

 orating the whey from "white cheese" (hvitost) and adding varying quantities 

 of separator cream, either from goat's or cow's milk, whereas previously none 

 or only a little cream or milk had been added. As a result the whey cheese 

 is now considerably richer in fat and in casein, and lower in milk sugar and 

 water than was the case in earlier years. The following average analyses of 

 the two types of cheese are given : 



Voinposilion of ichcy cheese {"' Diysost "). 



Water 



Pjotein (albumin and casein) 



Milk sugar 



Fat 



Ash 



Older type. 



Per cent. 

 23.25 



5.05 

 50.74 

 14.(5 



6.31 



New type 

 ("fetost"). 



Per cent. 

 11.47 

 10.34 

 43.40 

 30.43 

 4.36 



Cheese making' in Europe, E. II. Farrington {N. Y. Produce Rev. and Amer. 

 Cream., 27 {1009), Nos. 10, ijp. 798, 799; 20, pp. 8Ji2, S.'/3).— This was an address 

 before the Wisconsin Cheese-makers' Association in 1908, and contained observa- 

 tions and impressions on cheese making gathered from a trip through England, 

 France, Holland, and Denmark. Methods of making Edam and Gouda cheeses 

 are described in detail. 



Annual report of the association for the development of the dairy indus- 

 try of Hoorn, 1907, F. W. J. Boekhout {Verslag Ver. Exploit. Proefzuivel- 

 boerderij Hoorn, 1907, pp. 50, pis. 4)- — This report includes notes on cheese mak- 

 ing, pasteurizing, molasses feeds, and trials of a new pasteurizer and several 

 new forms of milk strainers. 



Review of the work of the 1907-8 season, W. M. Singleton {New Zeal. 

 Dept. Ayr., Dairy Div. Bui. 11, pp. 53, pi. 1). — This is the annual report of the 

 dairy commissioner and contains statistics and miseellaneous notes on dairying 

 and some data of experimental work on the cool curing of cheese and on the 

 overrun of butter. 



Pneumatic milk can (,S'c/. Anier., 100 {1909), No. 13, p. 2//8, flys. 2).—\ de- 

 scription of a milk can which may be filled at the dairy and kept hermetically 

 sealed until its contents have been removed There is uo exposure to dust or 

 flies. Through the use of sterilized compressed air, the milk can be removed as 

 needed by turning a valve, but no material can I)e added to the contents without 

 breaking the lock. 



VETERINARY MEDICINE. 



Special patholog'y and therapy of domestic animals, F. Hutyra and J. 

 Makek {Hpe::ielle Pathologic und Therapic der Hausiierc. Jena, 1008, 2. ed., 

 voh. J, pp. XVI+lOSl, flys. 177; 2 pp. XIV+1.0Ji2, flys. l-'i2; rev. in Jour. 

 Compar. Path, and Ther., 22 {1000), No. 1, p. J,9). — The second edition, like the 

 first, previously noted (E. S. R., IS, p. 773), comprises two volumes. In the 



