751 



What shall •we do -with centrifugal skim milk ( Was vmehen wir mit der Centri- 

 fxiffen-Ma{ieynnh'h)'i F^isbkin. — Zciisch. d. hindiv. I'cr. in lUnjrrn, ISn.?, pjy. S-17. 



The rancidity and the preservation of butter, C. Besana. — Le Slazioue S2)erimcnt. 

 agric. ital., 2J, pp. 456-465. 



The cause of abnormal ripening of cheese (Uehcr die Urmchen ittid die Erreger 

 der ahiiormalen lUifuviisvorgiiiKje bcim Kiise), L. Adamktz. — Milch. Zttj., 1S02, Xo. IS, 

 pp. J0'>-208; Xo. 14, pp. 221-22S. 



Determination of the acidity due to the fixed and volatile acids of wine (8ur 

 la determination de Vacidity due aux acides fixes et volaliles du vin), J. A. Mullkr. — 

 Ann. ('him. et phtfs., torn. 25, se'r. 6, pp. llS-125. 



The specific gravity of silk {Le poids sp^cifiquc de la soie), L. Vignon'. — Compt. 

 rend., 114 {isn2). pp. 60S-605. 



Report of the Experiment Station at Bonn, Germany, 1891 {Bericht iihcr die 

 Thdiigkeit der I'ersucha Station im Jahre 1S91). — Zcitach. d landw. Ver. f. Bhcinjyrcusscn, 

 1S92, Xo. 10, pp. 73-75; No. 11, pp. 81-83. 



