DAIRY FARMING DAIRYING AGROTECHNY. 573 



Hjedding' cooperative creamery, 1882-1907 (Mdlkcritul, 20 {1001). Nos. 

 23, pp. 4-iO-'i71; 25, pp. J/Sl-'/OS, flff.s. II, (Ujins. '/). — The history of the first co- 

 operative creamery established in Deumark, published on the occasion of its 

 twenty-fifth anniversary, with views and plans of the original and the new 

 buildinss, and pictures of the presidents of the creamery association. 



Test associations and breed improvement, N. Hansson {Xord. Mejeri Tidn., 

 22 (1007). y». .?.?. pp. 3S7-.3S9) .—An address delivered at the Third Scandi- 

 navian Agricultural Congress in Christiauia. Norway, 1007. The number of 

 dairy " test " associations in Sweden, June 1, 1907, was 451), the first association 

 having been organized in 189S at Hvilau agricultural school (near Malmo). 

 The work of the test associations in Malmuhus County and its importance for 

 the improvement of the dairy herds in the region are discussed in the address. 



Report of the spotted Swiss cattle breeders' association, J. de Wattenwyl, 

 J. IvAPPKL, and G. Lutiiy (Ann. Afir. .s'^/xsr. 8 (IflOl), .Yo. ■?, pp. 113-161). — 

 The a^•erage annual yield of 60 cows of this breed was 3,754 kg. of milk, with a 

 fat content of 3.03 per cent and that of dry matter 13.06 per cent. 



Observations reg-arding the fat content of milk, J. H. Edelman (Cultnra, 

 19 {1901), No. 230, pp. 6S5-6S9, dgmx. 2). — The influence of family character- 

 istics on the fat content of milk is considered. The variations in the fat content 

 of the milk of a dam and two daughters from different sires were quite similar 

 during the milking period, and the averages for the cows during the whole 

 period were, respectively, 2.84, 2.88, and 2.94 per cent. The author concludes 

 from tl is that the low fat content of milk is due in large part to the poor 

 quality in this respect of cows used for breeding. 



The sterilization of milk by heat, E. Kohn-Abrest {Rev. Soc. Set. Hyg. 

 Aliment., -i (1907), No. 1, pp. 2o-3-'i). — The author considers some features of 

 the present knowledge regarding the treatment of milk for use in cities, espe- 

 cially that from tuberculous cows. 



In his opinion, heat is the only agent of preservation allowable from a 

 hygienic standpoint. Milk obtained from healthy cows under sanitary condi- 

 tions, if pasteurized immediately, will keep for at least 24 hours at ordinary 

 temperature and longer at lower temperature. If the milk is to be preserved 

 for a considerable period it must be sterilized. Milk from tuberculous cows 

 contains products of secx'etion from the tubercle bacillus that are not destroyed 

 by heat. It is not definitely known at present whether these products are in- 

 nocuous or not, and consequently it is impossible to state wliether the milk 

 from tuberculous cows is harmless or not, even if it has been pasteurized or 

 sterilized. 



Effect of treating milk with carbon dioxid g'as under pressure, Ij. L. Van 

 Slyke and A. W. Boswortii (Neio York State Sta. Bui. 292, pp. 371-3H.'i, figs. 

 .7). — In a series of experiments made to determine the effect of carbon dioxid 

 under pressure on the development of lactic acid in milk, fresh separator skim 

 milk, fresh whole milk, drawn and liandled under good hygienic conditions, 

 fresh skim millc pasteurized at 185° F., and fresh whole milk pasteurized at 

 185° F., were treated with the gas at pressures of 70, 150, and 175 lbs. and tlieu 

 kept at temperatures varying from 35° to 75°. "Pasteurized milk, carbonated, 

 kept for 5 months with little increase of acidity. Fresh, whole milk, carbonated, 

 kept in one experiment for about the same length of time." The effect of 

 carbonated milk upon organisms other than lactic was not studied in this 

 investigation. 



Carbonated milk, F. H. Hall (New York State Sta. Bui. 292, popular ed., 

 pp. '/, fig. 1). — A jiopular sununary of the above. 



Report of the permanent Finnish butter exhibitions for 1905, A. Andemn 

 and a. A. Breuenijeru (Landtbr. Slgr. McddeL, JJ, 1907, pp. 28). — Duiiug the 



