DAIRY FARMING DAIRYING. 089 



Are Wolffs feeding standards antiquated ? H. Natiiorst ( Tidskr. Landtman, 18 

 (1897), No. 19, pp. 881, 337). — Reply to E. O. Arenander's articles in previous num- 

 bers of the Tidskrifr. 



Modern fodder tables and feeding standards for milch cows -with different 

 milk yields, E. O. Arenander (Tidsenliga fodertabeller jamte Utfordringsnormer for 

 mjolkande kor. Stockholm, 1897, pp. 88; extracts in Landtmannen, 8 (1897), Nos. 7, pp. 

 S9-94; 8, pp. 103-107). 



Reindeer moss as food for milch cows, B. Torssell (Landtmannen, 8 (1897), 

 No. 35, pp. 194-496). 



Methods of milk testing, R. Gripenberg (Tidskr. Mjolkhushdll., 6 (1807), Xos. 

 24, pp. 93, 94; 26, pp. 101, 102). 



On the titration of sour cream, R. Gripexberg (Tidskr. Mjolkhushdll., 6 I 1897), 

 Xo. 19, pp. 73, 74). 



A laud flowing with milk and butter — the truth about Danish dairying, D. 

 XOUNG (Edinburgh: C. $• B. Anderson, 1897, pp. 30, jigs. 9). — Reprinted from North 

 British Agriculturist . 



On the making of taette-melk (stringy milk) (Norsk Landmansblad, 16(1897), 

 No. 28, pp. 313, 314). 



Progress in the chemistry, hygiene, and bacteriology of milk and its prod- 

 ucts, H. Burstert and F. J. Herz (Chem. Ztg., 21 (1S97), No.97, pp. 1012-1017).— 

 This is a quite extensive review of work in dairying during the past two years. 



Microorganisms in dairying, N. Bexlhxen (Mikroorganismer i Mcelkeribruget. 

 Copenhagen: II. Hagerup, 1807, pj>. 01). — Swedish translation in Nord. Mcjcri Tidn., 

 12 (1897), No. 9-16, pp. 101 et seq. 



Pasteurization and pure cultures in butter making, N. Engstrom | Tidskr. 

 Landtman, IS (1807), Xo. 88, pp. 587-594; Nord. Mcjcri Tidn., 12 (1807), No. 35, pp. 

 411-413). 



On the question of the occurrence of tubercle bacilli in market butter, Evdia 

 Rabinowitsch (Ztschr. Hyg., 26 (1897), p. 90; aim. in Chem. Ztg., 21 (1807), No. 91, 

 p. .'72). — The author has examined 80 samples of butter in Berlin and Philadelphia, 

 but has not found a single case where true tubercle bacilli were present, although 

 microorganisms closely resembling them were often found, which could only be dis- 

 tinguished from them by culture and pathogenic experiments. 



Some experiments with the pasteurization apparatus Triumph, R. Gripen- 

 berg (Tidskr. Mjolkhushdll., 6 (1897), Xos. 15, pp. 57, 58; 16, pp.61, 62; Nord. Mejeri 

 Tidn., 12 (1897), pp. 256, .'57 : lliet [Helsingfors], IS (1897), No. 3, pp. 79-84). 



Should the coloring of artificial butter be prohibited by law? F. H. Weren- 

 SKIOLD iXor.sk Landmansblad, 16 (1897), No. 22, pp. 249-251). 



Swedish butter exhibitions (Nord. Mcjcri Tidn., 12 (1897), No. 87, pp. 485-437). 



Report of the periodical butter exhibitions in Hango (Finland), 1896-'97 

 (Hclsingj'ors, 1897, pp. 46). — Eight exhibitions, in all essentials similar to the Danish 

 periodical butter exhibitions (E. S. R., 5, p. 721 ; 7, p. 626). were held during the 

 year under the direction of the Finnish Agricultural Department (Landtbruks- 

 styrelsen). 



Pure cultures in cheese making, O. JonAN-OL.SEN(,Ja>-8&c>\ Ojfent. Foranst. Landbr. 

 Frcmme, 1896, pp. 478-489; Nord. Mejeri Tidn., 12 (1897), Xo. 31, pp. 365, 366). 



The principles of cheese making, as viewed from a bacteriological standpoint, 

 G. Grotexfelt (Tidskr. Mjolkhushdll., 6 (1897), Nos. 14-28, pp. 53 et seq. ; Nord. Mejeri 

 Tidn , 12 (1897), Xos. 19-29, pp. 220 ct seq.). 



The manufacture of Edam and Gouda cheeses, N. Horlyck (Norsk Landmans- 

 blad, 16(1807), Xo. 27, pp. 306-300). 



Swedish "estate-cheese" (herrgardsost) and Gouda cheese, <*. Liwhagen 

 (Nord. Mcjcri Tidn., 12 (1807), Xos. 16, pp. 183, 184; 17, pp. 195-197). 



Milk and its products, H. H. Wing (New York: The Macmillan Co., 1897, pp. 230, 

 figs. 33).— This is "a treatise upon the nature and qualities of dairy milk and the 

 manufacture of butter and cheese," designed to give " to the dairymen and particu- 

 larly to the dairy student in simple, concise form, the principles underlying modern 



