DAIRY PAEMING DAIRYING AGROTECHNY. 375 



in conjunction with an uneven distribution of salt. In mottled portions of 

 butter the authors found regularly more casein and less salt than in uonmottled 

 portions of the same lot. The mottling is, therefore, considered due to the action 

 of salt on casein. 



Regulations prescribed in regard to renovated butter in accordance with 

 the act of Congress approved May 9, 1902 {U. S. Dept. Ayr., Bur. Aitini. 

 Indus. Order l.'il, pp. 8). — A pamphlet issued jointly by the Secretary of the 

 Treasury and the Secretary of Agriculture, giving SO regulations under which 

 " reno\ated " or " process " butter may be manufactured and marketed. These 

 regulations, which became effective August 15, 1907, supersede all previous regu- 

 lations pertaining to the same subject. 



The practice of soft cheese making, C. W. Walker-Tisdale and T. R. Robin- 

 son (London, 1903, pp. IV+.Jl, fi(/.s. 9). — This is a brief popular outline of 

 essential points In the production and handling of milk, the preparation and 

 marketing of cream, and the manufacture of several varieties of soft cheese, 

 including cream, Gervais, Bondon, Coulommier, Cambridge or York, Pont 

 I'Eveque, and Camembert. 



Note on rennet and its preparation, O. Jensen (Rev. Gen. Lait, 6 (1901), 

 A'o. 12, pp. 212-281). — The rennet preparation which has given the best results 

 in the author's experience in Emmenthal cheese making is made by extracting 

 the calves' stomach with dilute lactic acid. The extract is then inoculated with 

 a vigorous culture of lactic-acid organisms and used within 2 or 3 days. Very 

 great importance, in the opinion of the author, should be attached to the prepa- 

 ration of the rennet extract. 



Officials, associations, commissions, and educational institutions con- 

 nected with the dairy interests of the United States for the year 1907 ( V. S. 

 Dept. Ayr.. Bur. Anim. Iiidii-'<. Circ. 11.'), pp. 22). 



The preparation of vinegar from Kieffer pears, H. C. Gore (Jour. Amer. 

 Chem. Soc, 29 (1901), Ko. 5, pp. 159-164, dym. i).— The juices of Kieffer pears 

 at ordinary market ripeness, according to the author's investigations, " are so 

 low in sugar that it is impossible to produce from them a vinegar of standard 

 strength (i per cent acetic acid). The juices of very ripe Kieffer pears prob- 

 ably do contain sufficient sugar to produce a standard vinegar, providing 

 methods of fermentation are employed which will give the maximum yield of 

 acetic acid from the sugar present. 



" The method of fermentation of the juice into vinegar which will give the 

 maximum of acetic acid consists in the production of the maximum of alcohol 

 from the sugar by dominant fermentation with selected yeasts, followed by the 

 conversion of the alcoholic liquor into vinegar by the quick process of vinegar 

 making. 



" The vinegar obtained is of excellent quality. Its cimiposition is similar to 

 that of cider vinegar, save for its high content of solids and content of 

 pentosans." 



Chemical methods for utilizing wood, F. P. Veitch (JJ. S. Dept. Ayr., Bur. 

 Chem. Circ. 36, pp. J/l, flys. 16). — This bulletin has been prepared to satisfy "the 

 demand for information as to the nature and uses of the chemical compounds 

 manufactured from wood and the processes and equipment used in their produc- 

 tion," especially with reference to the disposition of waste material. Attention 

 is given particularly to the destructive distillation of wood, the recovery of tur- 

 pentine, rosin, and paper pulp, the iireparation of alcohols, and the manufacture 

 of acids. An attemjit has been made to explain the processes as simply as the 

 subject-matter will permit. 



