1096 EXPERIMENT STATION RECORD. 



A new scale of points forjudging dairy cows, C. L. Beach (Hoard's Dairyman, 

 30 (1899), No. 9, pp. 176, 177, fig. 1). — A description of the scale, with examples of 

 its use on the cows of tho Storrs Agricultural College. 



Colostrum, E. UnGER (Arch. Path. Anat. u. Physiol. [Virchow], 151 (189S), Xo. 1, 

 pp. 159-175, pi. 1). — A rc-suine" of the literature of colostrum and a study of the 

 physiological process of colostrum formation on human suhjects. 



Researches on milk — determination of watering, A. Villieus and M. Beu- 

 tault (Bul. Soc. CMm. Paris, 19 (1898), No. 7, pp. 305-310). 



A modification of the Babcock milk test, M. Siegfeld (Moll;. Zlg., 13 (1S99), 

 No. 4, pp. 51, 52). — To avoid cloudiness of the fat column and make t he line of 

 demarcation more distinct, it is proposed to fill the hottles, after the first -whirling, 

 •with sulphuric acid of 1.5 sp. gr. instead of with water. It is noted also that a 

 clear fat column can he obtained with one whirling by using amyl alcohol and filling 

 with sulphuric acid of 1.5 sp. gr. Several comparative tests are reported. 



The determination of the dirt in milk, R. Eichloff (Milch Ztg., 88(1899), No. 5, 

 pp. 65, 66). — A study was made of the Stutzer method in common use, which resulted 

 in showing that method to give too low results. 



Tae sterilization of milk, MacFadyean and Hewlett (Trans. British Inst. 

 Prevent. Med., 1897; abs. in Ryg. Pundsehau, 9 (1S99), No. 6, p. 308).— The authors 

 discuss the pasteurization of milk and the efficiency of a temperature of 55 to 

 65° C. in destroying disease germs. They describe an apparatus which consists of 

 a system of spiral tubes through Avhich the milk passes and in which it is alter- 

 nately heated to about 70° C. and cooled. Milk can be effectively pasteurized on 

 a commercial scale with this apparatus without any change in taste or appearance. 

 Special experiments with pure cultures of pathogenic bacteria showed that these 

 were killed by tho treatment. 



Embalming milk (Hoard's Dairyman, 30 (1S99), No. 9, p. 167). — Remarks on the use 

 of "Freezene" as a milk preservative. The active principle of this preservative is 

 said to bo formic aldehyde. 



Bacteria in lacteal secretion, II. Trinct (Abs. in Jour. Hyg., 23 (189S), No. 1157 r 

 p. 559). 



Biological studies of Clostridium licheniforme and Paraplectrum fcetidum, 

 H. WElCxMANN (Ccntbl. Balct. u. Par., 2. Aht., 4 (1S9S), No. 22, pp. S20-S34,pls. 2). 



Denaturation of margarin, V. Mainsbrecq (Bul. Assoc. Beige CMm., 12 (1S98), 

 No.5-6,pp.lS5,18G). 



A new method of butter making (Milch Ztg., 27 (1898), No. 53, p. 842).— A descrip- 

 tion of the so-called Norstedt method. The butter is washed thoroughly with cold 

 water as soon as it is churned, and immediately worked and. salted. Butter made 

 by this method was found to contain less casein and slightly more water than ordi- 

 nary butter. Tho butter is deficient in aroma, as would be expected, but has the 

 advantage of unusual keeping qualities. 



Whey butter (Queensland Agr. Jour., 4 (1S99), No. 2, pp. 112, 113).— Popular direc- 

 tions for making whey butter. " In the experience of the writer, the whey obtained 

 from GO gal. of milk is sufficient to afford 1 lb. of finished butter." 



Passage of the reaction of cotton-seed and peanut oil in butter, F. Weren- 

 skiold (Jahresber. (iffentl. Ford. Landw. Norwegen, 1897 ; abs. in Jour. Soc. Chem Ind., 18 

 (1899), No. 2, p. 162).— Arachidic acid could not be detected in butter after feeding 

 cows on ground peanut cake (1 kg. per day). When the same amount of cotton-seed 

 meal was given, the butter obtaiued thereafter showed the reaction of the corre- 

 sponding oil. The cotton-seed oil reaction was never observed except after feeding 

 with cotton-seed meal. 



The systematic butter exhibitions in Denmark and Sweden, R. Eichloff 

 (Molk. Ztg., 13 (1899), No. 1, pp. 3, 4).— A description of these exhibitions and their 

 operation, drawn from personal observations of the author. 



