500 EXPERIMENT STATION RECORD. 



"The joints and rims should he made smooth aud the cracks entirely tilled with 

 solder, (.'heap tinware is put together so carelessly that the joints are often rough 

 and uueven, and little projecting points of solder make it difficult to move the clean- 

 ing cloth along the seam. Pails and other circular tin vessels should have hut one 

 seam on the sides ; hetter ones are made without a seam. 



"It is important to keep the outside of utensils cleau. In order to facilitate the 

 work, the outer surface should be so finished that every part can easily be reached 

 by water and cloth. The outside of tinware should be finished as smoothly as the 

 inside, and all wood apparatus should be carefully finished on the outside, being 

 made smooth and having as few projecting nuts, rods, and braces as possible." 



Concerning the advisability of requiring creameries to pasteurize their 

 skim milk and buttermilk and to burn their separator slime, Neumann 

 (Milch Ztg., 26 (1897), No. 32, pp. 505-507). — The subject is considered pro and con — 

 the prevention of the spread of diseases, added expense to creameries, etc.; audit 

 is considered hardly practicable at present. 



A new method of making butter (French Patent No. 258234; abs. in Milch Ztg., 

 26 (1897), No. 33, p. 526). — In this process the fresh cream is subjected to lactic acid 

 fermentation until the fat globules are inclosed in a sufficiently strong covering of 

 casein, when the cream is heated, carbonic acid conducted into it without sufficient 

 agitation to churn the cream, and finally submitted to alcoholic fermentation. This 

 fermentation changes the character of the cream, allowing the fat globules to rise 

 to the surface, while the other ingredients remain behind. Churning in the ordinary 

 sense is said to be unnecessary, as the butter fat collectson the surface and it is 

 only necessary to wash it to free it from small particles of casein adhering to it. 



Factory cheese and how it is made, G. Merry ( U. S. Dipt. Agr., Bureau of Ani- 

 mal Industry Circ. 19, pp. 8). — This is a reprint from U. S. Dept. Agr., Bureau of 

 Animal Industry Bulletin 15 (E. S. K., 9, p. 89 I. 



Plans of building and methods of conducting cheese factories and cream- 

 eries, H. H. Dean (Ontario Agl. Col. and Kxpt. Farm Special Bui., Mag. 1897. pp. 32, 

 figs. 16).— A popular bulletin. 



Asses' milk, A. Schlossmann (Ztschr. Physiol. Chem., ?3 (1897), No. 3, pp. 258- 

 264). — Analyses covering a period of over 1 month are given, together with various 

 studies on the characteristics of the milk aud its constituents iu comparison with 

 those of the milk of other animals. 



Asses' milk and the nutrition of infants, Klkmm (Jahrb. Kinderheilkunde, 43, 

 No. 4: abs. in Milch Ztg., .'6 (1897), No. 4". />. 638). — The author recommends the use 

 of asses' milk for young children on the ground that it corresponds to human milk 

 more closely than the milk of any other animal and asses are not subject to tuber- 

 culosis. Asses' milk is said to contain 1.46 per cent of albumin, 0.4 per cent of ash, 

 6.2 per cent of sugar, and 1.38 per cent of fat. Practical experience with the use 

 of asses' milk is said to have been very favorable on both healthy and delicate chil- 

 dren. The greatest hindrance to its more extensive use is believed to be the high 

 price, the dairy m 1 Dresden charging from 2.1 to 3 marks per liter (about 50 to 75 cts. 

 per quart ). 



Dairy statistics for the Grand Duchy Mecklenburg-Schwerin for the year 

 1896, J. SlEDEL {Milch Ztg., 26 (1897) No. 42, pp. 665-667). 



Dairying in Russia (Milch Ztg., 27 (1S97), No. 32, pp. 503, 504). 



List of officials and associations connected with the dairy interests in the 

 United States and Canada for 1897, II. E. A.LVORD (U. S. Dept. Agr., Bureau of 

 Animal Industry Circ. 18, pp. 8 ). — This list includes State dairy officials, National 

 and State dairy associations, with presidents and secretaries, aud dairy officials iu 

 the Dominion of Canada. 



