DAIRY FARMING — DAIRYING. 933 



metric analysis, even when the latter showed only 0.1 per cent of fat, and this 

 amount of fat conld lie distinctly read by the graduations of this test bottle, although 

 in either of the other test bottles reading so small an amount of fat requires more or 

 less guesswork." 



The alkaline tablet test of acidity in milk or cream, E. H. Farrincton (Wis- 

 consin Hid. 5:', pp. S-16,figs. 5).— This test, devised by the author (E. S. li., 6, i>. 248), 

 is described and popular directions are given for its use in selecting milk, testing 

 its acidity, testing cream, etc. A tal)le is given showing the percentage of acid 

 corresponding to each cubic centimeter of tablet solution. The application of the 

 test in detecting the presence of preservaline in milk is described {E. S. R., 8, p. 436). 



A study of milk in relation to health and disease, G. M. Kohek (14th Biennial 

 licport State Board of Health of California, 1894-96, jyp- 128-176). — This is a popular 

 article on the above subject treated under the heads of (1) normal milk, (2) jjrepa- 

 ration of milk and dairy products, (3) dietetic and therapeiitic uses of milk, (4) 

 impure milk in relation to infantile mortality and other infectious diseases, and 

 (5) the germ theory of disease and dairy bacteriology. Numerous references are 

 made to the scientific work done in these several lines, and the article concludes 

 with a bildiography. 



Influence of the tuberculin test on the milk flow^ of cow^s, MCi.lkr (Deut. 

 Tieriirztl. Wochenschr., 1896, Xo. 50, pp. 415, 416). 



MUk records and tests, F. E. Emkry (Xorih Carolina Sta. Rpt. 1895, pp. 185-196, 

 fig. 1).—A reprint of Bulletin 116 of the station (E. y. R., 7, pp. 605, 629). 



Process of reducing proportion of casein in milk, G. Gakhtner (Off. Gaz. U. S. 

 Pat. Office, 79 (1897), Xo. l,p. 44). — This ]>atent covers Gaertner's prepared milk and 

 the process for making it, previously patented in several European countries. 



Concerning a poison-producing bacillus found in ice cream and cheese, V. C. 

 Vaugiiax and G. D. Perkins (Arch. Hyg., 27 (1896), Xo. 4; abs. in Centbl. Bait, nnd 

 Par. AUg., J (1896), Xo. 24-25, pp. 799,800). 



A color-forming micrococcus of red milk (Centbl. liakt. imd Par. Med., 21 (1897), 

 Xo. 5, pp. 177-179). 



Bacteriological investigations of Kephir, E. vonFreudexreich (I.undir.Jahrb. 

 Schweiz., 10 (1896), pp. 1-20, pi. 1, figs. 2: also in Centbl. Bald, nnd Par. AlUj.,S (1897), 

 Xo. 2-0, pp. 47-54, figs. 2). 



The nomenclature of the bacteria of lactic fermentations, (i. Leuhmann 

 (Ztschr. SpirUusind., 1896, Xo. 38, p. 305). 



Tests of dairy implements and practices, F. E. Emery (Xorth Carolina Sta. Rpt. 

 1895, pp. 133-159, Jigs. 4).— A reprint of liuUetin 114 of the station (I-:. S. R., 7, p. 426). 



The testing of milk, F. E. Emery (Xorth Carolina Sta. Bpt. 1895, pp. 101-127, 

 figs, 7).— A reprint of Bulletin 113 of the station (E. S. R., 7, pp. 422, 423, 429). 



A handbook for farmers and dairymen, F. W. Woll (Xew York: John Wiley 4" 

 Sons, 1897, pp. 375, figs. 5). — This is "a third edition of the dairy and agricultural 

 calendars previously published l)y the author,'' containing brief discussions on sub- 

 jects of importance and interest to farmers and dairymen, together with useful facts, 

 tables, formulas, recipes, agricultural statistics, etc. The range of information 

 presented is very broad and includes matter relating to feeding, manuring, growing 

 of various held and horticultural crops, seeds and weeds, forestry, agricultural 

 engineering, human foods, dairy cows, milk, cream, butter, cheese, management of 

 creameries and cheese factories, various tables of weights and measures, statistical 

 matter, and other useful information. The book is well printed, has a comprehen- 

 sive index, and should prove a valuable addition to the library not only of farmers 

 and dairymen, but of all who have occasion to refer to the wide range of subjects 

 which it covers. 



