DAIRY FARMING DAIRYING. 



491 



two important bearings: On the one hand it will throw light on such diseases as 

 garget, and on the other hand will show the keeping qualities of the milk, and the 

 sort of butter or cheese it Avill produce. These are all-important considerations in 

 respect to the characteristics of a good dairy cow." 



Swedish butter exhibitions during 1897, X. Kngstrom (TidsJcr. 

 Landiman, 18 (1897), Xo. 51, pp. 920-929; Nord. Mejeri Tidn., 12 (1898), 

 Xo. 51, pp. 604, 605; 52, pp. 617-619; 53, p. 630).— During the year 317 

 creameries exhibited 1,214 tubs of butter. The average score was 11.1 

 (ou a total of 15 points), 44 per cent of the tubs scoring over 12 points. 

 The average results for the year are shown in the following tables: 



Swedish butter exhibitions, 1897. 



Class of creamery. 



Cooperative 



Estate 



Estate-proprietary. 

 Proprietary 



Number 



of 



tubs. 



Maxi- 

 mum 



score. 



477 

 316 

 215 

 206 



Points. 

 14.2 

 13.8 

 13.7 

 13.7 



Average . 



14.2 



Percent- 

 age 

 scoring 

 above 12 



poiuts. 



5G. 

 36.7 

 39.5 

 32.0 



44. 



Average 

 score. 



Points. 

 11.5 

 10.9 

 11.0 

 10.6 



water 



content. 



Percent. 

 13.2 

 13.5 

 13. 6 

 13.8 



IVl'eelit • 



age con- 

 taining 



above 15 

 per cent 

 water. 



11.1 



13.4 



4.0 



12.0 



18.4 



9 2 



Of the tubs exhibited, 1.7 per cent lost brine during storage, the 

 average amount per tub being 0.45 lb., maximum amount, 1.68 lbs. 

 There has been a uniform improvement in the average quality of the 

 butter exhibited during the 4 years since the butter exhibitions were 

 established. — f. w. woll. 



Milk and dairy products, F. Stohmann (Milch- und Molkereiproducte : Ein Eand- 

 buch fiir Milchtechniker und Nahrungsmittelchemiker. Braunschweig: Friederich Vieweg 

 <\- Sohn, 1S9S, pp. XXIX -\- 1031, figs. 235). — This extensive treatise, which was issued 

 a few months after the author's death, brings the literature of the subject down to 

 within the last 2 or 3 years. In its scope it covers the whole field of the chemistry 

 and properties of milk, the analysis of milk and dairy products, dairy bacteriology, 

 and the utilization of milk in different ways, as in its original form, for butter mak- 

 ing, cheese making, making of condensed milk, koumiss, kephir, etc. Although 

 naturally devoted largely to cows' milk and its products, the milk of different kinds 

 of animals and the products manufactured from it are included, with a discussion 

 of the manufacture of oleomargarine, the recognition of oleomargarine and filled 

 cheese, and the detection of these and other forms of adulteration. 



Throughout the entire book the discussion is based upon the results of scientific 

 investigations and experiments, and their application in practice is pointed out in a 

 clear and concise manner. The production of milk, or what may be termed dairy 

 farming, is not entered into at any length, although the effect of various methods 

 of feeding and treatment of cows on the yield and composition of the milk and the 

 specific effects of a large number of feeding stuffs on the quality of milk and dairy 

 products are considered quite fully. The various operations in the creamery and 

 cheese factory and in the handling of milk are treated at length, with illustrated 

 descriptions of various forms of machinery and apparatus. 



Altogether the book forms the most comprehensive treatise ou the subject from a 

 scientific standpoint that has been issued. The numerous references given in font- 

 notes are a valuable feature. The method of treatment is such as to make the book 

 10222— No. 5 7 



