G90 EXPERIMENT STATION RECORD. 



dairy practice." The object of the author has been admirably fulfilled. The press- 

 ing need of a text-book on dairying, suited to use in the class room and for general 

 reading, has been met in a most acceptable manner. Both the scientific and the 

 practical sides of dairying are treated in a popular, concise, and clear style, and the 

 information given is brought well up to date. Beginning with the secretion and 

 the composition of milk, the testing of milk, ferments and fermentations and their 

 control, market milk, and the different stages of butter making and cheese making 

 are treated iu logical order, followed by the utilization of by-products of the dairy, 

 butter aud cheese factories, and dairy statistics. An appendix contains various use- 

 ful rules and tests, laws of various States affecting dairy products, and a bibliography 

 of dairy work at the experiment stations. A comprehensive index completes the 

 volume. 



Testing milk and its products, E. H. Farrington and F. W. Woll (Madison, 

 Wis.: Mendota Book Co., 1897, pp. 236, figs. 45, pi. 1). — This little book treats not only 

 of the testing of milk but the application of the results on the farm and at the 

 creamery and cheese factory. It is intended as "a manual for dairy students, 

 creamery and cheese-factory operators, and dairy farmers." The method of treatment 

 of the subject is very complete and the style is simple and plain. The introduction 

 shows the evolution of the milk test, describing the various tests proposed in this 

 country and abroad. The opening chapter is on the composition of milk and its 

 products, and this is followed, after a chapter on sampling, by a description of the 

 Babcock test, method of making the test, modifications, apparatus, calibration, etc., 

 aud descriptions of various forms of the test on the market. The lactometer and its 

 application, testing the acidity of milk aud cream, and testing the purity of milk are 

 next treated ; followed by chapters on the application of the milk test on the farm in 

 improving the herd, composite sampling, cream testing at cream-gathering cream- 

 eries, calculation of the butter and cheese yields from the results of test, and the 

 calculation of dividends at creameries and cheese factories. The final chapter is on 

 the methods of chemical analysis of milk and its products. An appendix gives various 

 useful tables to facilitate calculations, and suggestions regarding the organization of 

 cooperative creameries ami cheese factories; and is followed by a good index. The 

 book is the most complete treatise on tho subject of milk testing in a broad sense yet 

 published, and should prove a very useful handbook. 



VETERINARY SCIENCE AND PRACTICE. 



Report of the biologist, J. Nelson [New Jersey titas. Rpt. 1896, 

 pp. 235-285). — Observations were made on the temperature fluctuations 

 of cows, and a series of temperature experiments begun in 1894 were 

 completed; studies were begun on the curative effect of repeated 

 injections of tuberculin, and on tlie germ content of milk. 



Experimental work (pp. 236-262). — In a general way, the effect of 

 repeated injections of tuberculin is discussed, and the fact noted by 

 Bang that different animals react differently and that the same animal 

 at different times reacts very irregularly is brought out aud shown to 

 need farther study. Some animals react when no tuberculosis can be 

 found; some react only after a number of injections, others repeated^, 

 and still others upon the first and third injection but not upon the 

 second. The lack of reaction or of a lowered reaction is considered a 

 doubtful indication of a curative process from the fact that badly 

 affected cows often give no response to the. test. 



As to the curative effect of tuberculin, the author concludes that the 



