VETERINARY MEDICINE. 881 



used. Twice the normal quantity of rennet was required to coagulate the 

 pasteurized milk in normal time. The same method of manufacture was 

 otherwise followed, except that the i)asteurized milk was heated 3 to 5° higher 

 than normal after addition of the rennet, in order to expel the whey. 



The results showed that a good quality of cheese can be made by this method 

 from milk pasteurized at 85°, though not quite equal to that of cheese made 

 from raw milk. I'lie yields obtained from the former were somewhat higher. 

 It was also found possible to make cheese from pasteurized milk with butter- 

 milk or sour milk, but in this case also the quality was somewhat poorer than 

 that made? from non pasteurized milk. 



Determinations of the aiuount of fat in green and in cured cheese J)y the 

 liondzynski IK'l-metliod indicated that the absolute quantity of fat in cheese 

 does not increase during the process of curing. 



Brynsa, a Russian cheese from sheep's milk, P. G. Melikoff and Rosen- 

 i;latt (.Jour. A(]r. Prat., ii. so:, IJ, (1001), Xo. .5.;?, />i>. SU/, 815). — Tlie method 

 of making the cheese is briefly described and the results of the analyses of 

 three samples from different districts are reported. The average in round 

 numbers was water 48, protein IG, fat 27, and mineral matters 7 per cent, the 

 latter including about 5.5 per cent salt. The quantity of lactic acid averaged 

 1.4 per cent. 



Bacteriolog'ical analyses of some dried milk preparations, F. Prachfeld 

 (Ztschr. Flcisch u. MUchlnjff., 78 (IDOS), No. J,, pp. 121-125) .—Tefits were made 

 with samples of six kinds of dried milk preparations. The germ content ranged 

 from 4,000 to 09,000 organisms per gram of dry substance. The author identi- 

 fied 25 different species of micro-oi"ganisms, including bacilli, bacteria, strepto- 

 cocci, micrococci, actinomyces, a yeast, and a mold. The nature ol the organ- 

 isms indicated that they had gained access to the material from the air sub- 

 sequent to the drying process. 



Artificial ag'ing- of wine and spirits by ozone, A. Plotti (Prog. Agr. et Vit. 

 [Ed. VEst], 28 {1901), No. J/O, pp. 6'i7-680). — Several advantages are claimed 

 for the practice of aging alcoholic beverages by the use of ozone. 



[The destruction of bacteria by high pressure], E. W. Duckwall {Canncr 

 and Dried Fruit Packer, 25 {l'J08), No. 25, pp. 21-25, figs. Jf). — According to 

 the author, very encouraging results have been obtained in investigations on 

 the effect of very high pressures in destroying bacteria during the process of 

 canning fruits and vegetables. The bacteriological work is being done at the 

 National Canners' Laboratory, which is cooperating with one of the experiment 

 stations in the investigations. 



VETERINARY MEDICINE. 



Report on the veterinary service of Saxony, 1906 (Bcr. Veterindriv. Kiinigr. 

 Sachsen, 51 (1907), pp. VI+228). — In the present report an account is given of 

 the veterinary service in connection with a study of animal diseases, meat in- 

 spection, and related subjects. The account of veterinary education previously 

 combined with this report will be published separately. As in previous reports 

 detailed statistical notes are given on the prevalence and peculiar features of 

 the more important animal diseases observed in Saxony, the breeding of 

 animals, meat inspection, and animal insurance. 



Report of the veterinary surg'eon to the corporation of the city of Glasg'ow, 

 A. M. Trottkk (Rpt. Yet. ^urg. Glasgow, 1906, pp. ;?.'*).— Attention is called 

 to the unsatisfactory inspection of pork imported into (Jlasgow from other parts 

 of Scotland and from Ireland, and recommendations are made as to methods by 



