DAIRY FARMING DAIRYING AGROTECHNY. 275 



per cent, while 22 per cent used buttermilk st;irter, mikI aitout S per rent iiiatlc 

 sweet-cream butter. — y. w. woi.i-. 



Essentials of milk hygiene, V. O. Jenskn, trans, and amplified by L. Pkar- 

 soN [PJiihidclpliia: J. B. IJppincott Co., 1901, pp. 215, figs. 2.',). — This book has 

 lieen well translated and much improved by the additions made by the trans- 

 lator. It cover.-^ quite fully the whole subject of the sanitary supervision of 

 the production, handliuj,'. and sale of milk and has been well adapted to Ameri- 

 can conditions. 



Preservation of cow's milk, E. vox Behring {Brliiintjsiml: Mitt.. ]<i(n.- 

 Xo. 2, pp. 2,')-3S). — A mixture of formaldehyde and hydrogen pero.K id is <on- 

 sidered by the author the best preservative of milk intended for human <(>n- 

 sumption. The article contains a few artificial digestion exi)eriments with 

 heated milk, but is mainly an argument in favor of the use of formaldehyde in 

 milk under certain conditions. 



A plan for improving the quality of milk and cream furnished to New 

 Hampshire creameries, I. (\ NVeld (Xrir Hampshire Sta. Bui. /.^.^ pp. .'>!)-61. 

 fuj.s. (1). — The author advocates the grading of cream and the paying of patrons 

 accordingly. Such a system was put into operation at the New Hampshire 

 College creamery July 1, inO(). The points allowed for a perfect score were as 

 follows: Flavor HO. acidity 25, and condition 25. The scores for the milk of 25 

 patrons ranged from 77 to 1)5. 



The bulletin contains a description of the ai>i)aratus and methods emjiloyed 

 in determining the quality of milk and cream. 



"The system of scoring or grading milk or cream and grading the price paid 

 creamery patrons for butter fat according to the quality or condition of the milk 

 or cream from which that fat is obtained would seem to be eminently just to 

 the i)roducer as well as to the creamery. While a i)art of the work of grading 

 can be done by the use of tests which give results directly expressed by figures, 

 other parts of the work are dependent solely \ii)on the good judgnieirt, ability, 

 nnd honesty of the iierson who has the work in charge." 



The Copenhagen milk supply company (La Socirtc Laiticrc (V Appnirlfdon- 

 nement lie Copenhatiue. Ciipciihajjcii, 1906, pp. '/T. pJx. 3). — This is an authori- 

 tative account of the organization and work of the Copenhagen milk supply 

 company, published on the occasion of the International Exposition at Milan 

 in 1!)06.— F. w. woLL. 



Milk supply of Copenliagen, Hollman (Molh: Ztf/., 21 {1901). Xo. 21, pp. 

 lJf9~152). — This article contains considerable statistical, chemical, and bacterio- 

 logical data concerning the milk supply of Copenhagen. 



Hemolytic substances in milk, M. rFAUNDi.EK and E. Mono {Ztschr. Expl. 

 Path. ti. Thcr.. ', (19(11), Xo. 2, pp. Jp)l-',i}9). — Intermediary bodies capable of 

 producing hemolysis were not found in the several kinds of milk examined. 

 Hemolytic complements, however, were found in the milk of the cow, goat, and 

 guinea pig. 



Variations in the chemical composition of the milk of tuberculous cows 

 with and without mammary lesions, IMoussu and Monvoisin {Conipt. Rend. 

 Sor. liiol. [I'ariHl, JjS (1901), Xo. 26, pp. 1.56-1 5S) .—The milk of cows affected 

 with tuberculosis showed a diminution in acidity varying in proportion to the 

 extent of the mammary lesions. In cases showing no mannnary lesions the 

 acidity was 0.08 per cent. With advanced lesions in the udder the acidity was 

 still further reduced, being as low as 0.012 per cent. This variation in acidity 

 from a normal of 0.14 to 0.20 ])er cent is directly opposite to that ft)und in 

 ordinary mammitis. 



The total nitrogen was increased, the amount l)eing sometimi-s double that in 

 normal milk. 



