184 EXPERIMENT STATION RECORD. 



any troubles that may arise in the creameries. It also shows that weeds are not 

 responsible for all of these off odors and tastes. 



"Patrons should exercise the greatest care in keeping their premises clean, espe- 

 cially the stable, barnyard, and dairy utensils." 



Swedish butter exhibitions, 1896, N. Engstrom (Tid&Tcr. Landt- 

 rnan, 17 {1896), pp. 910-919; Nord. Mejeri Tidn., 11 (1896), pp. 591-593).— 

 The report shows that 301 creameries took part in the periodical Swed- 

 ish butter exhibitions during 189G, 104 exhibiting at Malino and 137 at 

 Gothenburg. Ten exhibitions were held at each place. The total num- 

 ber of tubs of butter judged was 1,158. The average score of the but- 

 ter exhibited was 11.35 points (perfect score, 11 points). The scores 

 for the different classes of creameries exhibiting were as follows: 



Butter scores. 



Proportion 



Number of , A co " ng 1f , Average 

 Class ei creamery. . , „■.„„ between 12 



Per cent. 



Cooperative 404 51.2 11.4 



Esiate creameries ::48 44.8 11.3 



Estate-proprietary 210 50.5 11.4 



Proprietary 196 43.9 11.2 



and 13.9 

 points. 



score 



The average water content of the butter (1,158 samples) was 13.54 

 per cent, the maximum per cent of water found in any sample of butter 

 being -0.2 per cent and the minimum 10.4 per cent. Forty-four tubs of 

 butter (3.8 per cent of the total number of tubs) from 31 creameries 

 (10.3 percent of the total number of creameries) leaked brine on stand- 

 ing — f. w. WOLL. 



A modification of the Babcock method, J. M. Bartlett (Maine 

 Sta. Bui. 31, pp. 8, li<js. 2). — The author describes a modification of the 

 Babcock method of milk testing and reports a number of comparative 

 tests employing the modification. 



" The modifications, briefly stated, are as follows : The modification of the method 

 consists chiefly in filling the bottles with hot water alter the milk or cream and acid 

 are added, before they arc put in the centrifugal machine and whirled. In this way 

 the separation is completed with one whirling and the time required for the second 

 whirling is saved. 



"The modifications of the apparatus are: The base portions of the milk and 

 cream bottles are graduated so that no acid measure is required aud the base portion 

 of the cream bottle is reduced in size.'* 



Cooperative dairying in Ireland, H. Pluxkett (Jour. Roy. Agl. Soc England, 3. 

 kit., s ( 1897), II, Xo. 30, pp. 340-343). — This' article is quoted from a paper on " Agri- 

 cultural cooperation" in Trans. Siwveyors' Institution, ID | 1897), No. 8. 



The dairying and poultry industries in Normandy (Jour. Roy. Agl. Soc. Eng- 

 land, 3. ser., S (1S97), II, Xo. -Ui. pp. 344-354). — This is quoted from the report of the 

 British consul at Cherbourg, France. Foreign Office Annual Series, 1897 [c. 8277]. 



Concerning unadulterated and whole milk of abnormal composition, and 

 the importance of taking samples of milk at the stable, H. Weller (Forsdi. Ber. 

 I.ehtnsmtl., 4 (1S!)7), Xo. 6, pp. 155, 156). 



