176 EXPERIMENT STATION RECORD. 



A chapter of Shorthorn history— early types of the breed, W. Parlour 

 (Trans. Highland and Agl. Soc. Scotland, 5. ser., 8 {1806), pp. 115-127, pU. 8). 



Border Leicesters; short notes on their origin, breeding, rearing, and judging, 

 W. S. Ferguson (Trans. Highland and Agl. Soc. Scotland,5. ser. ,8 (1S96), pp. 127-139, 

 figs. 2). 



Does pregnancy diminish the value of the flesh of swine ? Ostertag (Ztsehr. 

 Flcisch- v. Milchhyg., 7 (1897), No. 9, pp. 174-177).— The author's conclusion is that 

 pregnancy does injure the quality of the meat. 



Famous Clydesdale sires, A. MacNeilage (Trans. Highland and Agl. Soc. Scot- 

 land, 5. ser., 9 (1897), pp. 123-152, jigs. 11). 



British breeds of ponies, W. S. Dixon (Trans. Highland and Agl. Soc. Scotland, 5. 

 ser., 9 (lS97),pp. 196-217, figs. 4). 



The hackney horse, II. F. Euren ( Trans. Highland and Agl. Soc. Scotland, 5. ser., 8 

 (lS96),pp. 144-179, figs. 7). 



Poultry on the farm, E. Brown (Trans. Highland and Agl. Soc. Scotland, 5. ser., 9 

 (1S97), pp. 87-106, figs. 12). — A popular article on the subject. 



Present state of the poultry industry in the middle zone of European Russia, 

 Prinee S. Uuusov (Selsk. Kho~. Lyesov., 183 (1896), pp. 609-645). 



Chickens, J. A. Myers ( West Virginia Sta. Bui. 45, pp. 329-405, figs. ?2). — A pop- 

 ular bulletin on breeds, care and feeding of chickens, parasites, diseases, etc. 



DAIRY FARMING— DAIRYING. 



On the constitution of the fat globules of cows' milk, V. Storch 

 (56 te Beretn.fra den I gl. Vet.-og. Landbohojslc. Laborat. for landoTc. Forsiigi, 

 Copenhagen, 1897, pp. 58-S7). — This volume gives a full account of the 

 investigations conducted by the author during the past 5 years prima- 

 rily for the study of certain butter faults and their causes. The report 

 is divided into 5 parts, viz, (1) comparative investigations of the 

 microscopic constitution of butter with or without certain faults in 

 consistency (grain); (2) chemical investigations of the butter serum; 

 (3) investigations of the constitution of fat globules; (4) investigations 

 on the cause of the appearance of certain faults in the consistency 

 (grain) of butter; and (5) appendix. 



In a limited space it is impossible to give a complete resume of the 

 mass of original data given in the report, and only the part touching 

 upon the constitution of fat globules will here be referred to in detail, 

 this being of general interest and of fundamental importance to students 

 of dairying. 



The author believes that his results prove the existence of a slimy 

 albuminous membrane around the fat globules, and gives strong argu- 

 ments in favor of the theory. As previously shown by Midler, 1 and 

 later by Kreusler, Kern, and Dahlen, 2 he found that the serum of 

 cream is more concentrated than that of skim milk, and that it con- 

 tains more albuminoids but not more sugar than the latter. Midler 

 also showed that more of the solid serum constituents of cream go 

 over into the butter than into the buttermilk. In studying this subject 



'Landw. Vers. Stat., 1863, p. 161. 2 Landw. Jahrb. I. p. 249. 



