DAIRY FARMING DAIRYING AGROTECHNY. 1177 



Conditions and di.scasvH of the coic injurioiisli/ affecting the milk, hy J. R. 

 Molilcr (pi). 4S!)-r)07). — Accordhii? to the iiiforination suiimiarized by the author 

 probably the' most important disease of cows, from the standpoint of public 

 health, is tuberculosis, which is also the most prevalent. The great practical 

 value of the tuberculin tost is pointed out and it is insisted that all milk should 

 either come from tuberculin-tested cattle or be subjected to pasteurization 

 under supervision of competent authorities. 



Sanituij/ insitcction and its hearing an clean mill-, hij E. 11. Webster (pp. 

 511-523). — Very sifjnificant features of clean and unclean dairying are shown 

 by numerous illustrations. The value of the score card in the sanitary inspec- 

 tion of dairies and its bearing on the iiroduction of clean milk are emphasized 

 and 21 useful suggestions concerning the cows, stables, milk houses, and meth- 

 ods of milking and handling milk are given. 



Sanitary tvater supplies for dairy farms, hy B. M. Bolton, (pp. 527-539). — • 

 Information is given regarding the requirements of sanitary water supplies, 

 the sources of water on dairy farms, sources of pollution and methods of 

 I)revention. 



Methods and results of the examination of icater supplies of dairies supply- 

 ing the District of Columbia, by B. M. Bolton (pp. 543-556). — According to the 

 results of an examination of water sui)plies very few were free from sanitary 

 objection, but in many or most cases the faults could be remedied with little 

 expense. 



The classification of market milk, by A. D. Melvin (pp. 559-561). — The 

 author suggests that market milk be classified as (1) certified milk, (2) in- 

 spected millv, and (3) pasteurized milk, and explains the distinction between 

 the classes. 



Certified milk and infants' milk depots, by J. W. Kerr (pp. 565-5SS). — A 

 brief outline of the organization and management of millv commissions in the 

 United States, established to encourage the production of certified milk. 



Pasteurization, by M. J. Rosenau (pp. 591-628). — Tlie author discusses both 

 the advantages and disadvantages of pasteurization. He recommends that milk 

 be pasteurized at 60° for 20 minutes, as this temperature is sufficient to desti'oy 

 the pathogenic organisms without otherwise materially altering the character 

 of the milk. In his opinion, in large communities at least, pasteurization should 

 be carried out under the supervision of liealth authorities. 



Infant feeding, by J. W. Scherescheicsky (pp. 6ol-670). — The present knowl- 

 edge regarding this subject is summarized and discussed. 



The municipal regulation of the milk supply of the District of Columbia, by 

 W. C. Woodicard (pp. 679-747). — The author gives "the history of the devel- 

 opment of the milk inspection service, which consists of supervision, inspection 

 of dairies and dairy farms, and inspection of the milk. It is shown that these 

 measures have resulted in the improvement of the milk supply, and that there 

 has been a notal)le reduction of morbidity following their inauguration. 



" The laws and ordinances governing the supervision of milk are given, and 

 ill addition copies of the forms of reports, etc., wliich are of value to those 

 having supervision of milk supi)lies." 



Investigation in milk production. The relation of nutriment to product, 

 T. L. Haecker (Minnesota 8ta. Bui. 106, pp. I.'f7-169, figs. 5). — The records of 

 the cows participating in the dairy cow demonstration at the World's Fair in 

 St. I>ouis in 1904 are summarized and discussed in such a way as to show the 

 relation between nutriment and product. According to the data summarized 

 the cows consumed an enormous amount of feed, nearly twice the amount given 

 in ordinary feeding. The Swiss and. llolstein cows received a large amount 



