178 EXPERIMENT STATION EECOliD. [V<ri. 38 



aiul takes into consideration definitions, standards, grades, adulteration, tlie 

 maliing of regulations, tlie collection of samples, and penalties. Notes are 

 given on milk ordinances and on special features of the proposed form. 



Cooperative creaaaieries and cheese factories in Minnesota, 1914, E. D. 

 DuuAND and F. Rodotka (Minnesota Sta. Bui. 16G (1917), pp. 53, figs. 7).— A 

 statistical study of the present status of cooperative creameries and cheese 

 factories in Minnesota, with special emphasis on the relative importance of the 

 cooperative and independent factories. 



In 1914 there were 850 creameries in the State, of which 622 were coopera- 

 tive. Of the noncooperative creameries 39 were centralizers and 189 local pro- 

 prietary concerns. Of the 120,800,398 lbs. of creamery butter made during 

 the year, 61.4 per cent was produced in cooperative creameries, 25.6 per cent 

 in centralizers, and 13 per cent in local proprietary creameries. Over one- 

 fifth of the total milk fat received by the cooperative creameries was obtained 

 from whole milk, and these associations made the higher grade of butter. 



Of the gross receipts the cooperative creameries paid their patrons 89.7 per 

 cent, the proprietary creameries 87.9 per cent, and the centralizers 87 per cent. 

 The cost of producing a pound of butter and the price paid for milk fat were 

 somewhat higher for the cooperative creameries than for the others. The 

 overrun varied from 20.8 per cent for the proprietary creameries to 22.5 per 

 cent for the centralizers. 



The cheese industry of the State is concentrated in a few small areas, con- 

 siderably more than one-half of the cheese being made in Goodhue County. 

 Of the 71 cheese factories in tlie State, 36 were cooperative, 31 were pro- 

 prietary, and 4 were centralizers. The cooperative cheese factories confined 

 themselves to the manufacture of Cheddar cheese. On the other hand, brick 

 and Swiss cheeses were made only by proprietary factories. About three- 

 fourths of the total cheese and four-fifths of the Cheddar cheese made in the 

 State was made in cooperative factories. On the basis of Cheddar cheese the 

 cooperative factories paid their patrons about 2 per cent more of the gross 

 proceeds and 8 cts. more per 100 lbs. for milk, and received about 1 ct. luore 

 per pound for cheese than the proprietary factories. 



The authors discuss tlie influence of the cooperative movement upon the 

 dairy industry of the State, and methods of organizing cooperative creameries. 

 The appendix gives the text of the Minnesota cooperative law and forms used 

 in organizing cooperative creameries thereunder. 



The manufacture of cottage cheese in creameries and milk plants, A. O. 

 Dahlbebg (U. S. Dept. Agr. Bui. 576 (1917), pp. 16, figs. S).— Full directions 

 are given for the commercial manufacture of cottage cheese, including the im- 

 portance of pasteurization, equipment required, yield, use of buttermilk, cost 

 of manufacture, and markets and prices. 



VETERINARY MEDICINE. 



Report of the twentieth annual meeting of the United States Live Stock 

 Sanitary Association (Rpt. U. S. Live Stock Sanit. Assoc, 20 (1916), pp. 256, 

 figs. S). — This report of tiie proceedings of the annual meeting held at Chi- 

 cago, December 5 to 7, 1916, includes the following papers: Gangrenous 

 Glossitis of Horses, by T. C. Teidebold, C. S. Mather, and L. A. Merillat (pp. 

 29-42) ; Review of Research Work on Hog Cholera, by M. Dorset (pp. 42-55) ; 

 Regulations to Prevent Spread of Hog Cholera, by J. I. Gibson (pp. 55-58) ; 

 Hog Cholera Control in Missouri, by D, F. Luckey (pp. 58, 59) ; Hog Cholera 

 Control in Iowa, by J. S. Koen (pp. 59-76) ; Methods of Hog Cholera Control 

 as Carried Out by the State Veterinarian of Indiana, by A. F. Nelson (pp. 



