DAIRY FARMING — DAIRYING. 441' 



Effect of working cows on the quality of the milk, l\ Dounic {Ind. Lait., 21 

 (ISnO), Xo. !■',, pp. 113-115). 



The De Laval milking machine, P. Doknic {Ind. Lait., 21 {ISOG), No. 2>>, pp. 

 201, 202). 



The Thistle milking machine (Milch Zig., 25 (1896), Xo. 42, pp. 669, 670, figs. 2). 



The profitableness of keeping milch cows, A. AndujS (Dent, landiv. Pressc, 23 

 (1S96), No. SI, p. 7-',3). 



Sheep's milk from some non-milk breeds, Huciio (JUilch Ztg., 25 (1896), No. 3.3, 

 pp. i':21, 522). — A number of analyses are ^iveu of the milk of 2 Merinos, 1 Hampshire, 

 1 Rhimscbaf, and 1 Heidschnucke, taken at different stages of lactation, and these 

 are discussed. 



Artificial human milk, V. Yieth (J/i7c/( Ztg., 25 (1896), No. 32, pp. 505-507).— 

 GeniTal article on the difference between cows' milk and human milk in composition 

 and in the nature of the constituents, and tlie attempts which have been made to 

 approximate human milk. 



Distinction between raw and cooked milk, Ostektag (ZtHchr. Fleisch- und 

 Milchhyg., 7 (1896), No. 1, pp. 6-9). 



The nature of the poisonous action of peptonizing bacteria in milk, A. Lub- 

 BERT (Ztschr. Hijg., 22 (1896), p. 1; abs. in CItem. Ztg., 20 (1896), No. 66, Eepert.,p. 207; 

 and Mi Ich Ztg., 25 ( 1896) , No. 34, p. 540). 



The origin of the natural acidity of milk, P. Dornic (Ind. Lait., 21 (1896), No. 

 41. pp. 321, 322). 



Preservation and analysis of samples of milk, P. Dornic (Ind. Lait., 21 (1896), 

 Nos. 34, 2)p. 265, 266; 35, pp. 273, 274). 



Sterilizing milk, Pellerin and Leze (Jour. Agr. Prat., 60 (1896), I, No. 25, pp. 890, 

 891). 



A self-regulating pasteurizing apparatus, and the importance of milk pas- 

 teurization from a pathogenic standpoint ( Ugcskr. Landm., 1896, No. 39; abs. in 

 Milch Ztg., 25 (1896), No. 42, p. 670, figs. S). 



The use of the acidimeter for detecting milk w^hich has undergone or is 

 undergoing change, P. Dornic (Ind. Lait., 21 (1896), No. 45, pp. 353, 354). 



A convenient milk-sampling tube, M. A. Scovell (Eentucly Sta. Ept. 1895, pp. 

 XXVl-XXXII,pl. 1). — A reprint of a paper read before the Society for the Promo- 

 tion of Agricultural Science and published in Agricultural Science, 8 (1894), No. 6-9 

 (E.S. R.,6,p.674). 



Pure cultures for ripening cream (Milch Ztg., 25 (1896), No. 24, p. 382). — The 

 Dairy Institute at Kiel, which has been furnishing the piire cultures in liquid form, 

 will now put them up in solid form, as it is becoming more and more apparent that 

 the solid form is the best. 



The relation of pure cultures to the acidity, flavor, and aroma of butter, H. 

 W. Conn (Centbl. Bakt. und Par. Allg., 2 (1896), No. 13, pp. 409-415). 



The role of ripening in butter making, P. Dornic (Ind. Lait., 21 (1896), No. 17, 

 pp. 129, 130). 



Cooperative creameries in France (Milch Ztg., 25 (1896), No. 30, pp. 475, 476). 



Progress of the dairy industry in Switzerland, P. Dornic (Ind. Lait., 21 (1896), 

 Nos. 36, pp. 281, 282 ; 37, pp. 289, 290). 



The development of the creamery industry in Denmark (Milch Ztg., 25 (1896), 

 No. 28, p. 445). 



Factory records of 2 farm and 7 cooperative creameries in Mecklenburg- 

 Schwerin for 1895, J. Siedel (Mihh Ztg., 25 (1896), No. 27, pp. 427-429). 



Bacteria in the dairy (Connecticut Starrs Sta. lipt. 1895, pp. 14-16). — A short refer- 

 ence to the work during the past S years by H. W. Conn, published mostly in the 

 bulletins and reports of the station. 



Trials ■writh the use of different pressure in making Gruy^re cheese, C. 

 Martin (Ind. Lait., 21 (1896), No. 19, pp. 137, 138). 



