4!I4 EXPERIMENT STATION RECORD. 



Experiments concerning the causes of abnormal butter, B. Bog* 



gild and V. SiElN {Tidsskr. Landbkon, 16 (18!)7), pp. M3-183). — Two 

 experiments were conducted during the spring - and the fall of 1800 with 

 24 and 16 cows, respectively, for the purpose of studying' abnormal but- 

 ter, especially the content of volatile fatty acids. The cows were partly 

 new and partly old milkers. During the second and third periods of 

 the second experiment, September, October, and November, 1896, 2 

 lots of cows were kept in the barn and 2 in the pasture, all cows 

 receiving the same feed and treatment otherwise. 



The experiments show that the drying off of strippers at the proper 

 time is of great importance in preventing a low content of volatile acids; 

 and that concentrated foods do not as a rule appreciably in rlnence this, 

 while potatoes may lower it considerably. It was found that the low 

 volatile acid content of butter fat during the fall months is due not only 

 to the advanced stage of lactation of many cows at this time, but quite 

 as much to the exposure of the cows to cold daring these months. — 

 F. W. WOLD. 



Dairy stock, H.H. Dean (Ontario A (jr. Col. and Fspt. Farm Rpt. 1896, pp. 66-68).— 

 Remarks arc made on the dairy herd and a record given for the year, arranged both 

 by months and by individual cows. For the whole year the average cost of food 

 was 5.2 ets. per gallon of milk, 11.6 cts. per pound of butter, and 5.2 ets. per pound 

 of cheese. 



Rations for dairy cows, H. GKOUGE {.four. A jr. I 'rat.. 1897, II, No. S3, pp. 279, 280).— 

 Several rations arc suggested. 



Miscellaneous dairy notes, 11. H. Dkan (Ontario Agr. Col. and Fxj>t. Farm Rpt. 

 1896, pp. 6,9-70). — This includes brief remarks on dairy conventions and farmers' 

 institutes, testing rennet, trials in making square cheese, dairy tests at 2 fairs, and 

 the needs of the dairy department. 



On the effect of feeding fat to cows, H. H. Wing (Xeic York Cornell Sta. J!pt. 

 1895, pp. 267-380).— Reprint of Bulletin 92 of the station (E. S. It., 7, p. 236). 



Means of distinguishing between raw and cooked milk, Dcpouy (T'epert. 

 J'harm.. 3. ser.,9 (ISfC). p. 206; «h*. in Chem. Ztg., 21 I 1897 I, No. 45, R< pert., p. 132).— 

 Several reagents arc mentioned. Among these are alcoholic tincture of guajak resin, 

 guajakol, hydrochinon, pyrocatechin, or-naphthol, and p-phenylendiamin. With 

 these reagents raw milk usually gives a coloration, believed to be due to an oxidiz- 

 able ferment, similar To that occurring in many plants. 



An apparatus for the rapid and accurate determination of the fat in milk, 

 E. M. Aundt (Forsrh. Ber. Lebensmtl., 4 (1897 I, No. 9, pp. 231, 232). 



A simple fat extractor, V. J. Hall (Jour. Amer. ('hem. Soc, 7.9 (1897), No. 7, p. 

 586, fig. 1). — This is for use in milk analysis. It consists of a small, shallow dish of 

 very light copper, drawn out to a neck below, which is fitted with two caps, one 

 resembling a Gooch crucible. The method of making a determination is described. 



Wbey butter, H.H. Wing (New York Cornell Sta. Rpt. 1895, pp. 95-99).— Reprint 

 of Bulletin 85 of the station (E. S. R., 7. p. 69). 



Tests of cream separators, H. II. Wing (Neiv York Cornell Sta. Rpt. 1895, pp. 

 689-703).— Reprint of Bulletin 105 of the station ( E. S. R.,8,p. 87). 



Sterilization and pasteurization of milk (Amer. Kitchen Mag., 7 (189? |, No. 5, p. 

 183). — Popular directions for this purpose are given. 



