DAIRY FARMING DAIRYING. 



791 



is very briefly reported, in which the addition of 1 kg. of sesame cake and 1 kg. of 

 cracked wheat per day to the basal ration had a favorable effect on the fat produc- 

 tion, the fat content diminishing when this was dropped and increasing when it was 

 restored in a subsequent period. In another experiment an increase in the amount of 

 grain to 4 kg. is stated to have resulted in a decrease in the fat content of the milk. 



The employment of artificial rennet preparations in cheese making, I.', on Freudenreich 

 and B. Steinegger (pp. 52-51). — Two experiments were made in the use of artificial 

 rennet, against which there is said to be more or less prejudice in Switzerland. The 

 conclusion is that artificial rennet, when properly prepared, is quite as well adapted to 

 cheese making as natural rennet, and possesses some advantages, such as uniformity 

 and convenience in using. 



Composition of Swedish milk for infants, 1896-97 (Nord. Mejeri Tidn., 13 

 (1S9S), Xo 37, pp. 500, 501). — Monthly averages for the contents of solids and fat and 

 the specific gravity of certified milk for infant feeding supplied by the Stockholm 

 Milk Commission. The average data for the whole year were as follows: 1896, 

 specific gravity 1.0328, solids 12.03 per cent, and fat 4 per cent; 1897, specific gravity 

 1.032, solids 12.68 per cent, and fat 3.97 per cent. Average analyses of ordinary 

 Stockholm whole milk are uiven by months, the mean fat content for the years 1896 

 and 1*97 being 3.65 and 3.68 per cent, respectively. — F. w. woll. 



State standards for dairy products, H. E. Alvord ( U. S. Dept., Agr., Bureau of 

 Animal Industry Circ. 25, p. 1). — The standards for milk, skim milk, cream, butter, 

 and cheese compiled from State dairy laws. 



Report of milk-control stations of Norway, 1897 (Aarsber. Offent. Foranst. 

 Fmnme, 1S97, pp. 205-210). — Three of the stations were in operation during 1897, 

 viz. in Christiania, Bergen, and Trondhjem. The total number of samples of whole 

 milk tested for fat content was : Cliistiania 32,259, Bergen 15,495, and Trondhjem 30,927 

 samples. The fluctuation in the monthly averages (which are in each case made up 

 of a fairly uniform number of samples) and the annual averages for the 3 stations 

 are shown below : 



Average percentage of fat found in whole milk, 1897. 



Month. 



January . 

 Fejjrnary 

 March . . . 

 April.... 



May 



June 



July 



Miik-control station at- 



Christi- 



Bergen. 



3.39 

 3.42 

 3.35 

 3.32 

 3.32 

 3.41 

 3.49 



3.30 

 3.36 

 3.26 

 3.34 

 3.46 

 3.82 



Trond- 

 hjem. 



3.35 

 3.28 

 3.21 

 3.12 

 3.22 

 3.5!) 

 3.50 



Month. 



August 



September 



October 



November 



December 



Average for 

 year 



Milk-control station at — 



Christi- 

 ania. 



Bergen. 



3.46 

 3.59 

 3.75 

 3.61 

 3.46 



3.90 

 4.03 

 4.36 

 3.52 

 3.33 



Trond- 

 hjem. 



3.49 

 3. 55 

 3.53 

 3.60 

 3.53 



— F. W. WOLL. 



Methods of adulteration of butter and cheese, J. Laxdix (Xord. Mejeri Tidn., 

 13 (1S98), No. 39, p. 521). 



Dairy legislation, J. W. Robertson (Bpt. Comr. Agr. and Dairying Canada, 1S97, 

 pt.lO,pp. 5-16).— Enactments affecting the dairy interests in Canada are quoted and 

 discussed in a popular manner. 



The milk supply of Padua (Italy), E. Cai'PFXLETTi {Sal. letta die Padova. Bich- 

 erche chemico-Batteriologiche. Institute of Hygiene of the Univ. of Padua, 1S97, pp. 

 40). — A chemical and bacteriological study. 



Centrifugal milk analysis, F. \V. Woll (Jour. Appl. Micros., 1 (1S9S), Xo. 12, pp. 

 209-211, fig. 1).— An adaptation of a uriuary centrifuge to the testing of milk by the 

 Babcock method. Although only about one-ninth as much milk is taken as in the 

 regular Babcock test, there is said to be no difficulty in obtaining accurate results 

 after a little practice. 



16130— No. 8 7 



