VETERINARY MEDICINE. 679 



investigator reports experiments in yield of whey butter. In an average of 12 

 experiments 4.71 kg. of butter was obtained from 1,000 leg. of mills in the ordi- 

 nary cheese kettle, 3.06 kg. by introducing a jet of steam into the whey, and 

 0.93 kg. when the whey was run through the separator. 



A study of Pennsylvania butter, H. E. \'an Norman and C. W. Lakson 

 {Pennsylvania Sta. Bui. 93, pp. 3-l.'i). — This bulletin contains a report of the 

 butter-scoring contest of 1908-9 conducted by the dairy husbandry department. 

 The average of all the scores showed that the best butter was made in June and 

 August and the poorest in March. The most common causes of poor fl;ivor were 

 old, overripe cream, and a cowy flavor due to the uncleanly methods of the i)ro- 

 ducer. Many useful hints are given for practical butter makers. 



Concerning " short " cheese, F. W. J. Bokkhout and J. J. Ott de Vries 

 (Rev. Gdn. Lait, 7 (190!)), Nos. 17, pp. 385-391; 18, pp. JflS-.'i23; Ccnthl. liakt. 

 [etc.], 2. AM., 2.'f {1909), Nos. 5-7, pp. 122-129).— A continuation of earlier work 

 (E. S. R., 19, p. 474). 



The authors find that bilactate of i)aracasein produced by an excessive amount 

 of pure lactic acid is the direct cause of " short " cheese. Milk deficient in lime 

 is a predisposing cause, as the bilactate is formed when there is insufficient lime 

 to neutralize any excess of lactic acid that may be produced. 



[Analyses of cheese] {Bol. Dir. Gcrnl Agr. Estac. Agron. Lisboa, 9 {1909), 

 No. 3, pp. 2.'f-27). — Analyses are reported of 104 samples of different varieties of 

 cheese made from cow's, sheep, goat's, and mixed milks. 



Milk rules for patrons of cheese factories in West Prussia {Molk. Ztg. 

 Berlin, 19 {1909), No. 33, pp. 387-389; N. Y. Produce Rer. and Amer. Cream., 28 

 {1909), No. 20, pp. 812, 813). — These rules were established by the cheese makers 

 because of the inferior quality of milk supplied in that locality, where a large 

 amount of Tilsiter and imitation Emmental cheese is made. Although not suit- 

 able for conditions in other countries, they may furnish suggestions for operators 

 of cheese factories where slack methods prevail among the patrons. 



Annual report of the cheese experiment station at Lodi, 1908, C. Besana 

 LT al. {Ann. R. t^taz. ^per. Caseif. Lodi, 1908, pp. 130). — An account of the work 

 of this station during the year, including investigations which have been pre- 

 viously noted. 



A new measuring' device, C. A. Johnson (.V. Y. Produce Rev. and Amer. 

 Cream., 28 {1909), No. 14, p. 584, fid- !)• — This is a device for measuring and 

 delivering skim milk or whey to patrons of creameries and cheese factories. It 

 consists of a tank with supply and delivery pipes, by which the amount of liquid 

 can be quickly and accurately delivered. 



Lime and lime salts and their relation to dairying, F. M. Berberich and 

 A. Burr {Molk. Ztg. [Hildesheim], 23 {1909), Nos. 32, pp. 895, 896.; 33, pp. 

 925-927; 3'i, pp. 953-955; 35, pp. 984-986). — This series of articles summarizes 

 our present knowledge of the significance of calcium compounds in milk, milk 

 products, feeds, and drinking water, the nutrition of dairy cows, the water sup- 

 ply of creameries and cheese factories, the sterilizing of dairy utensils, the dis- 

 infection of cow stables, and other uses of lime in dairying. There are numer- 

 ous references to the literature on the subject. 



VETERINARY MEDICINE. 



Report of the chief veterinary officer, S. Stockman (Bd. Agr. and Fisheries 

 [London], [Vet. Dept.], Ann. Rpts. Proc. 1908, pp. .)-/7).— The attention of the 

 chief veterinary officer is said to have been largely taken up with an investiga- 

 tion of epizootic abortion. Foot-and-mouth disease appeared among cows in a 

 herd in Edinburgh in February, and before it could be stamped out 3 outbreaks 



