DAIRY FARMING DAIRYING. 795 



The dairy herd: Its formation and management, H. E. Alvord ( U. S. Dept. 

 Ayr., Farmers' Bui. 55, pp. 24). — This is a reprint with revisions from the Yearbook 

 of this Department for 1894 (E. S. E., 7, p. 523). 



The development of dairying in Southwestern France {Milch Ztg., 26 (1897), 

 No. 51, pp. S 11-8 13). 



Comparative studies on the milk production of Swiss and native goats, W. 

 WlNTROP {Milch Ztg., 26 (1897), No. 50, pp. 795, 796).— A record for 13 Swiss and 10 

 native goats, covering several months, showing the average yields at each of the 3 

 niilkings daily. 



Does the direct transmission of fat of the food to the milk take place ? H. 

 Wixternitz (Deut. Med. Wchnschr., 23 (1S97), p. 477 ; abs. in ('hem. Ztg., 21 (1S97), 

 X<>. 73, llcpert., p. 200). — The author made experiments in feeding animals pork fat 

 to which iodin had been added. Finding iodiu in the milk fat, he concludes that a 

 direct transmission of the fat of the food to the milk may take place. 



The sesame oil reaction in natural butter, A. Scheibe (Milch Ztg., 26 (1S97), No. 

 47. pp. 745, 746). — A cow was fed 2 kg. (4.4 lbs.) of sesame cake per day. At the end 

 of a week the butter made from the milk gave a weak but distinct reaction for 

 sesame oil, and this continued with further feeding. Although the reaction was not 

 as strong as in butter to which margarin containing sesame oil had been added, the 

 author thinks it invalidates the sesame oil reaction as a test for margarin. 



Experiments in milking at different times, H. Hucno (Milch Ztg., ?6 (1897), No. 

 44, pp. 695-697). — An account of experiments in milking sheep and a goat once, 

 twice, and three times daily. 



The infection of milk by microbes, M. E. Castel (Dairymen's Assoc. I'rov. Quebec, 

 Bpt. 1896, pp. 216-233, figs. 17). — A lecture illustrated by magic-lanU u slides. Inci- 

 dentally the results of some experiments on the infection of milk from the foremilk, 

 the cow and the milk, unclean vessels, and barn air are popularly described. 



Ripening cream with kephir, B. Maktixy (Milch Ztg., .'6 (1897), No. 48, p. 766). — 

 The author reports a trial on a small scale of ripening cream with a culture of 

 kephir in milk. The butter was pronounced of good flavor and kept well for the 

 short time under observation. The buttermilk was much improved in flavor over 

 ordinary buttermilk. The author urges experiment stations to continue the study. 



Preservation of milk by partial freezing (Milch Ztg., 26 (1897), No 50, pp. 796, 

 797, figs. 2). — This is very similar to an article recently noted (E. S. R., 9, p. 581) on 

 the partial freezing of milk for transportation. 



Milk standard of St. Petersburg (Chem. Ztg., 21 (1897), No. 101, p. 1058).— To 

 determine a proper normal the municipal laboratory examined 2,830 samples of milk. 

 On the basis of this work it concludes that good milk should not contain less than 4 

 per cent of fat and 13 per cent of solids; and that milk offered for sale in the city 

 containing less than 3 per cent of fat and 12 per cent of solids will be held unsatis- 

 factory. Milk intended for hospitals, schools, etc., must fulfill all the requirements 

 as to purity, freshness, taste, odor, consistency, and nutritive value. 



Concerning the exactness of the determination of fat in cream by centrifugal 

 testers, H. Schrott-Fiechtl (Milch Ztg., 26 (1S97), No. 52, p. 830).— Diluting the 

 cream with water or skim milk of known composition was found unsatisfactory with 

 different tests. The cream-testing bottle with the Babcock test gave results which com- 

 pared as favorably with the gravimetric results as are obtained in the case of milk. 



Butter making on the farm, C. P. Goodrich ( U. 8. Dept. Ayr., Farmers' Bui. 57, 

 pp. 15). — This a popular bulletin on farm dairying, treating of the care and han- 

 dling of milk, cream raising by deep setting and by separator, ripening cream, churn- 

 ing, mottles or "white specks" in butter, coloring butter, salting and working, and 

 making butter to suit the customer. 



"With reference to the thoroughness of creaming, the author gives the results of 

 tests of skim milk brought by farmers to farmers' institutes in the State of Wisconsin. 



"For 2 years the writer preserved the report of these tests, and the average of all 

 was 0.8 for the skim milk creamed by any gravity method. It varied from 0.25 j^r 



