574 EXPERIMENT STATION RECORD. 



year 221 creameries, of wliicli 132 were cooperative, participated in these ex- 

 hibitions and 1,059 tubs of butter were scored and examined for water content, 

 refractive index, and volatile acids in the fat. The water content ranged from 

 10.29 to 20.17 per cent, the refractive index from 49.2 to 54.2, and the Reichert- 

 Meissl number from 25.9 to 33.7. 



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

 ET AL. {Ann. R. Staz. Spcr. Cascif. Lodi, 1906, pp. 106). — In addition to a sum- 

 mary of the station work for the year the report includes articles on the chem- 

 ical composition of milk from several localities, the character and composition 

 of several soft cheeses, the action of lactic ferment in the manufacture of 

 cheese, the control of milk, butter, and cheese through the initiative of the pro- 

 ducer himself, the use of sheep's milk to add fat to skim milk used in cheese 

 making, and on the milk industry at the international exposition at Milan, 1906. 



Studies on the rational manufacture of grana cheese, C. Gorini (Rev. 06n. 

 La it. 6 (1907). No. 15, pp. 337-3^0 ). — A discussion of results obtained in con- 

 tinuation of work previously reported (E. S. R., 17, p. 802). In addition to 

 laboratory work on the bacteriological flora of grana cheese, practical tests in 

 the use of pure cultures in the making of cheese were carried on in an experi- 

 mental cheese factoi-y which, up to the middle of 1906. had comprised more than 

 300 pairs of cheeses. Tests on an industrial scale were also made in 15 regular 

 cheese factories, which between July, 1900, and August, 1907, had made over 

 0,000 grana cheeses by the use of pure cultures, in accordance with the methods 

 developed by the author. As this type of cheese requires long ripening, judg- 

 ment regarding them can not yet be expressed in detail. 



The ripening of Edam cheese (Vcrslag. Vcr. Exploit. Procfzuivelboerderij 

 Hoorn, 1906, pp. 76-S2; CcntM. Bakt. [etc.], 2. AM., 19 {190t), No. 16-18, pp. 

 526-531, fig. 1). — This has already been abstracted from another source (E. S. 

 R., 19, p. 77). 



Tubercle and typhus bacilli in kephir, C. W. Beoers and A. Ten Sande 

 (Nedcrland. TijdHchr. v. Gcncc.sk., 50 (1906), I, No. 25, pp. 1854-1857; ahs. in 

 Hyg. Rundsvtiau, 17 (1907), No. 21, pp. 1276, 1277). — In these investigations 

 tubercle bacilli in milk from cows afflicted with udder tubei'culosis resisted the 

 process of making kephir from the milk, and remained so virulent that guinea 

 pigs into which some of the kephir several days old was injected developed 

 tuberculosis. Typhus bacilli in milk did not resist the kephir fermentation, 

 being all dead after 4S hours. 



On the practicability of milking machines, I. Lindstrom (Nord. Mejeri 

 Tidn., 22 (1907), No. 36. pp. .'i2'i. 'i25). — A paper read at a t«ounty agricultural 

 convention in Sweden in August, 1907. The author is of the opinion that the 

 present outlook as to the practicability of milking machines is promising. 



Explanation of dairy machinery, L. Marc as (Ann. Gcmbloux, 17 (1907), 

 No. 10, pp. 5.'i6-567, figs. 18). — The author explains the purposes of various 

 mechanical devices for different branches of the dairy. 



The home bottling of fruit (Dept. Agr. and Tech. Instr. Ireland Jour., 8 

 (1907), No. 1, pp. 21-25). — This article consists of instructions and recipes for 

 bottling fruit intended for those who desire to preserve fruit in a small, eco- 

 nomical, and satisfactory manner so that it may be available for home use 

 when similar fresh fruit is not obtainable. It is claimed that " if the instruc- 

 tions given are carefully followed, fruit bottled as directed should keep sound 

 for several years." 



A theory of the extraction of sugar from massecuites, N. Deerr (Haioaiian 

 Sugar Planter.^" Sta.. I)ir. Agr. and Clirin. Bui. 20, pp. 29, figs. 3). — The author 

 states that "the object of this bulletin is to collect into an accessible form the 

 data I'equisite for a systematic scheme of sugar boiling, and to establish some 

 simple algebraical formulse connecting purity of massecuite and concentration 



