VETEETNABY MEDTCTNE. lYY 



A study of South Dakota butter with suggestions for improvements, ('. 

 Larsen and J. H. Siiei'akd {S<)iit]i Da Lola Shi. Iliil. III. /*/». 'i')S-.'iS2) . — This 

 bulletin reports results of ;i cooiieriitive biittci- conlest whicii was instituted 

 with a view of iniprovinff the quality of South Dakota butter. 



" Each couii)etitor, representing a creamery, sent at G different times, repre- 

 sentinj; diflerent seasons of the yeaf, a 20-lb. tuli of butter to the experiment 

 station, at which place the butter was scored bj' competent judges. . . . One 

 hundred aiui fifty-seven samples of butter, representing 35 different creameries 

 in different parts of the State, were examined and analyzed." The average 

 composition of the samples of butter was as follows: Fat S4.05, water 12.2i), 

 salt and ash 1.77, and protein 1.3 per cent. The average rating was 91.58 at 

 fhe station and 89.2 when re.iudged at Chicago. 



Suggestions are given for improving butter by l)etter metliodi? on the farm 

 ;\nd in tli(> creamery. 



Principles and practice of butter making, G. L. McKay and C Larsen 

 (Neiv York and London, 1908, 2. cd., rev. and cnl., pp. XIlI+351, pis. 7, fl'f/f;. 

 .177). — In tills new edition (E. S. R.. 17, p. 69G) chapters on cooling facilities 

 for creanu'ries and on the economic oiteration of creameries have been added. 



Buttermilk cream, E. H. Farrington {Hoard's Dairyman, J/O (J909), No. 7, 

 p. 218; N. Y. Produce Rev. and Amcr. Cream., 27 (1909), Xo. 26. p. 1090). — This 

 new product is made by heating buttermilk to a temi)erature of 120° F. until it 

 begins to whey off. After the whey has been thoroughly drained out the curd 

 is mixei^i with slvim or whole milk and lias tlie appearance of whipped cream. 

 It is claimed that the creamy consistency and the buttermilk flavor make it as 

 attractive a disli as Devonshire cream. 



The relation of different acids to the precipitation of casein and to the 

 solubility of cheese curds in salt solution, J. L. Sammis and E. B. Hart 

 (Jpnr. Biol. Client., 6 {,1909), No. 2, pp. IS 1-187). — This is a record of observa- 

 tions on coagulations of lime-water casein solutions with lactic, oxalic, acetic, 

 and phosphoric acids at different temperatures, together with the solubility of 

 the precipitates in salt solutions. The tabulated data show that the quantity 

 of acid requii'ed varies with the temperature and the Ivind of acid used and the 

 age of the casein solution. Tlie degree of solubility of the cui'd depends upon 

 the kind of salt used and on the concentration in which it is employed. 



" The phenomena of milk coagulation and salt solubility of cheese curds are 

 affected by conditions of temperature, concentration, and by the presence of 

 many substances in solution, and with the discovery of new facts the older exijla- 

 nations of these phenomena become increasingly inadequate and incomplete." 



The elementary composition of different caseins, F. Tangl (Arch. Physiol. 

 [Pfliiger], 121 {1908), No. 8-10, pp. o3-',-5Ji9; ahs. in Milchic. ZentU., 5 {1909), 

 No. 2, p. 83). — The author made determinations of the different chemical ele- 

 ments in the casein of the milk from the cow, buft'alo, sheep, goat, horse, and 

 ass. The results show some individual variations, y(>t there is in general a 

 close agreement. 



Report on the investig'ations of the chemistry of milk and milk products 

 during the second half year 1908, Grimmer {Alilchw. Zentbl., J {1909), No. 2, 

 pp. .'i9-G7).—A digest of the literature on this subject. 



VETERINARY MEDICINE. 



The vet. book, F. T. Barton {Ncir York- and London [1908], pp. A'.Y.YT"+ 

 IJ/S, pis. II. fi(/s. 2.'i). — This is a small guide in which a brief account is given 

 of the commoner ailments and accidents of domestic animals. 



