8SG EXPERIMENT STATION RECORD. 



found by analysis to contain 0.16 per cent of fat was diluted with 

 known quantities of water and with milk and the fat determined by 

 test and by analysis. " The double-necked Babcock bottles gave 

 results 0.0] percent lower than the calculated amount, and 0.08 per 

 cent lower than those actually obtained by gravimetric analysis." 



In conclusion the results obtained with a double-necked bottle by 

 Farrington are quoted. 



Creameries or butter factories; advantages, location, organi- 

 zation, and equipment, H. E. Alvord ( U. 8. JDept. Agr., Bureau of 

 Annual I a dustrji Upts. 1895 and 1896, pp. 297-316, pis. 7, figs. 4). — After 

 brief introductory remarks the author treats of the extent of the 

 creamery system in different States, the advantages of creameries, 

 location, methods of operation, and the construction and equipment of 

 creameries, giving illustrations and plans of creameries, and accounts 

 of the operations of a number of creameries. The appendix contains 

 blank articles of agreement for creameries, by-laws of creamery asso- 

 ciations, and a statement of the principal apparatus needed to equip a 

 butter factory for 500 cows or less. 



Composition of full-cream cheese, W. Frear {Pennsylvania Sta. 

 Bui. Inf. 2, pp. 16). — This is a compilation of work at the stations in 

 New York, Wisconsin, Iowa, and Minnesota, and at the Ontario Agri- 

 cultural College, together with a statement of the requirements of the 

 Pennsylvania cheese law, passed June 23, 1897. This law divides 

 cheese into 5 grades according to its fat content as follows: Full 

 cream, with not less than 32 per cent of fat ; three-fourths cream, with 

 not less than 24 per cent of fat; one-half cream, with not less than 1G 

 per cent; one-fourth cream, with not less than 8 per cent; and skimmed 

 cheese, including all cheese with less than 8 per cent of fat. 



"(1) Experiments on a large scale in 5 States and Provinces show that average 

 factory milk very rarely produces green cheese containing lees fat than the Pennsyl- 

 vania legal standard for full-cream cheese, viz, 32 per cent. 



"(2) Four sets of experiments show that the green cheese loses ahout 5 per cent 

 in weight during 1 month's curing, and that this loss is chiefly in the water content 

 of the cheese. Consequently, a green cheese containing only 30.5 per cent of fat 

 will prohably be of standard "full cream " quality after 1 month's curing. 



"(3) Neither minor variations in manufacture — providing gross carelessness be 

 avoided — nor variations iu the factory milk supply, unless it include much partly 

 skimmed milk, are to he feared as a cause of deficiency in fat." 



Care of milk on the farm, R. A. PEARSON ( U. S. J>ept. Agr., Farmers' Bui. 68, pp. 

 38, figs. 9). — This bulletin calls attention to bacteria as the cause of milk fermenta- 

 tions, the conditions affecting bacterial growth, the number and kinds of dairy bac- 

 teria, and the ways in which milk becomes impure — (1) diseased animals and persons 

 ami unnatural conditions, (2) uucleanliuess in the stable, and (3) uncleanliness out- 

 side the stable; and disenssesthe means of keeping milk pure by maintaining healthy 

 c<»ws, cleanliness in the care and handling of the animals aud iu the employees; the 

 construction of dairy houses; and milking, aerating, and cooling milk and storing it. 

 In conclusion 50 dairy rules are given which are based on the text of the bulletin. 



Dairying in Oregon, H. T. French, G. W. Shaw, and F. L. Kent ( Oregon Sta. 

 Ciro. 1, pp. 82, ph. 2, figs. 5). — This is a popular article treating of grasses and for- 



