DAIRY FARMING DAIRYING. 189 



the cost of food per pound of butter from 5.5 to 16 cts. ; and the net profit from 

 $6.08 to $94.05. Except in the case of one cow, the cost of butter was under 9 cts., 

 and the net profit for the year exceeded $22. 



The 3 cows giving the greatest net profit were the 3 cows consuming the most 

 feed. . . . On the other baud, College Dame Le Brocq, the average per cent of 

 fat of whose milk was 6.33 per cent, returned, on account of her large yield of fat, 

 a net profit of $42.99, although her total cost of feed was but $36.40, an expense less 

 than that of any other cow in the herd save one. . . . 



"These cows vary, evidently, in their capacity to eat and digest food; they vary 

 also in their capacity to return in butter fat an amount corresponding to the feed 

 consumed." 



Dairy records, C. D. Smith {Michigan Sta. Bpt. 1896, pp. 223-266, figs. S).—k 

 reprint of Bulletin 127 of the station (E. S. R., 7, p. 885). 



On the occurrence of tubercle bacilli in market butter, L. Rabinawitsch 

 (Ztschr. Hyg. u. Infektionskrank., 26 (1897), p. 90; abs. in Centbl. Bakt. u. Par., 1. AM., 

 22 (1897), No. 20-21, pp. 610-612). 



Some of the dangers surrounding the dairy, E. F. Brush (Dieiet. and Hyg. Gaz., 

 14 (1S98), No. 3, pp. 142-144). 



Annual reports of the butter and cheese associations of the Province of 

 Ontario, 1897 (Toronto: Ontario Dept. Agr., 1898, pp. 175). — This contains the pro- 

 ceedings of the annual meeting of the associations, including various papers on the 

 feeding and management of dairy stock, butter making, cheese making, creamery 

 management, etc., with a list of members, financial statements, etc. The papers 

 are largely quite popular, those by the college and station officers being based on 

 work reported in detail elsewhere. 



Annual reports of the dairymen's and creameries' associations of the Province 

 of Ontario, 1896 (Ontario Dept. Agr. Bpt. 1896, I, pp. 1-280).— The proceedings of 

 the annual meetings of these associations. 



Report of cooperative dairy experiments for 1896, II. H. Dean (Ontario Dept. 

 Agr. Bpt. 1896, I, pp. 256-258). — A very brief account is given of cooperative experi- 

 ments made by private parties on the effect of an increase in the fat content of the 

 milk on the yield and quality of cheese, effect of milling curd at different stages of 

 acidity, effect of putting curd to press at different temperatures, and effect of wash- 

 ing on quality of butter. 



Dairy bulletin by the dairy school, Guelph ( Ontario Agr. Col. and Espt. Farm Bui. 

 107, pp. 32). — This consists of popular articles by different authors on methods of 

 sewage disposal, milk testing, care of milk for cheese factories and creameries, mak- 

 ing a starter, separators and the separation of milk, butter making in the creamery, 

 butter making on the farm, and cheese making. 



On the milk trade in large European cities, W. Minthe-Kaas (Tidxskr. Norske 

 Landbr., 5 (1898), No. 3, pp. 97-119). 



Composition of human milk, A. H. Carter and H. D. Richmond (Brit. Med. 

 Jour., 1898, I, pp. 199-203; abs. in Jour. Chem. Soc. [London'], 1898, No. 425, p. 175). 



Cheese yeasts and their systematic application in practice, O. Johan-Olsen 

 (Ber. Andra Nord. Landtbr, Kongr., Stockholm, 1897, I, pp. 465-468; II, App. 17. 

 pp. 9, ill.). 



The best medium for lactic acid ferments, O. Jensen (Centbl. Bakt. u. Par., 2. 

 AM., 4 (1898), No. 5, pp. 196-199). — The author found a particular kind of peptonized 

 milk furnished the best medium for a number of lactic ferments. 



A preliminary bulletin on the pasteurization of milk, C. D. Smith (Michigan 

 Sta. Bpt. 1S96, pp. 413-442, figs. 6).— A reprint of Bulletin 134 of the station (E. S. 

 R., 8, p. 630). 



On the manufacture of Thyboe cheese, B. Boggild ( Ugeskr. Landm., 43 (1898), 

 No. 13, pp. 162-164). 



Branding cheese (Pennsylvania Dept. Agr. Bui. 34, pp. 50-52). — A discussion of the 

 State law requiring the branding of cheese, with some of the difficulties that have 

 been met. 



