780 EXPERIMENT STATION RECORD. 



Beport of the dairy bureau, P. M. Harwood (Agr. of Alass., 54 (1906), pp. 

 281-30-'/ ) . — The work of the State dairy bureau during the year is summarized. 

 • A suburban dairy farm, J. M. B. Connor (Jour. Dept. Agr. Victoria, 5 (1907), 

 No. 11, pp. 660-G6'i. figs. S). — ^A description of the manner in which 2 acres of 

 ground was so managed as to support 3 cows and a number of chickens, and the 

 receipts from whicli were nearly $500 over tlie expenditures. 



Farm butter making (Bd. Agr. and Fisli cries [London], Leaflet 192, pp. 8). — 

 A poinilar sunnuary of information, in which " it is proposed to consider how 

 and when bntter should be made on tlie farm." 



Pure or falsified butter, P. Yieth (Chem. Ztg., 31 (1907), Xos. 98, pp. 1215- 

 1217; 99, pp. 1230, 1231). — The difficulties in judging of the purity or falsifica- 

 tion of butter from a comparison of analytical data with certain constants are 

 pointed out. Numerous examples are cited, showing that pure butter not infre- 

 quently gives a Reichert-Meissl number below 25, the commonly accepted min- 

 imum limit. The need of more knowledge regarding the factors affecting the 

 various constants of butter is emphasized. 



Camembert cheese, P. Buttenberg and F. Guth (Ztschr. Untersuch. Nahr. 

 u. Genussmtl., L', (1907), No. 11, pp. 677-682).— Analytical data regarding 32 

 varieties of Camembert cheese are given, with observations regarding the classi- 

 fication of cheese according to fat content, the contx'ol of the latter in commerce, 

 and the characteristics of the milk from which the cheese is made. 



Kephir and its preparation, I. V. S. Stanislaus (Amer. Jour. Pharm.. 80 

 (1908), No. 1, pp. 20-25). — Three methods of making kephir are described, and 

 the composition of the product is given in comparison with that of the milk from 

 which it is made. 



The book of fruit bottling, Edith Bradley and May Crooke (London and 

 Ncio York, 1907, pp. XVI-\-99, pis. 10, figs. 10). — A popular description of ap- 

 paratus and methods for bottling soft fruits, stoue fruits, and vegetables, for 

 making jam, jelly, and' marmalade, and of other methods of preserving fruits. 

 Wine and cider making are also discussed. It is intended to meet the needs of 

 those who desire information on the pursuit of these industries in a small way 

 rather than on a commercial scale. 



VETERINARY MEDICINE. 



Immunochemistry, S. Arrhenius, trans, by A. Finkelstein (Inimunochemie. 

 Leipsic, 1907, pp. VI+20Jf, figs. J/). — This volume contains a series of six 

 lectures delivered at the University of California in support of the chemical 

 theory of innnunlty. The interrelation of toxins and antitoxins is believed to 

 be a foi'in of chemical neutralization. The subject-matter includes a general 

 discussion of innnunity, the rate of reaction of antitoxins to toxins, multiple 

 proportions, neutralization of hemolytic properties and bacterial lysins, neutral- 

 ization of ricin, saponin, snake poison, etc., hemolysins and precipitins. 



Strangeways' veterinary anatomy, edited by I. Vaughan (Chicago, 1907, 

 S. ed., pp. XXVIII+601, pis. 6, figs. 218). — This comparative anatomy of the 

 domestic mammals and birds has been revised and brought up to date by the 

 editor. 



Meat inspection, V. A. Moore (Proc. Ann. Conf. Sanit. Off. N. Y., 6 (1906), 

 pp. 31~.'i-'i). — Copies are presented of the recent Federal meat inspection orders. 

 In general the purpose of meat inspection is to guarantee to the consumer the 

 wholesomeness of the meat which he buys. In order to obtain wht)lesonie meat 

 the animal must be free from disease, nuist be in the proper physiological con- 

 dition, and the meat must be properly jjrejiared and preserved. 



