DAIRYING DAIRY FARMING. 887 



age plant h. principles of cattle feeding, chemistry of milk, milk testing, practical 

 butter making, etc. 



Fodder crops for cattle on a 40-acre lot, W. Saunders {Canada Expt. Farms 

 Rpls. 1896, pp. 75-80). — During the first year of tlie experiment 14 cows were kept on 

 the produce of a 40-acre lot, during the second year 23, the fourth year 25, and the 

 fifth year 21. The bedding used was not obtained from the lot. During the third 

 year the experiment was interrupted. 



Sunflower-seed cake for milch cows, Herter (Molk. Ztg., 11 {1897 ), So. 52, pp. S4S, 

 Si!/). — A trial of feeding sunilower-seed cake to a herd of cows in connection with 

 roots and wheat bran, resulted in the production of a very soft butter, which was 

 troublesome even in winter. 



On the effect of various grain foods on the milk production of cows (Milch 

 Ztg., .'<: ( 1897), Xos. 43, pp. 679-682; 44, pp. '107-700; 45, pp. 713-716).— A short account 

 of work by Ramm reported from another source (see p. 879 . 



Contribution to the rational feeding of cows (Milch Ztg., 26 (1897), No. 51, 

 p.81S). — A brief account of investigations by Eagemann already abstracted from 

 another source (E. S. R., 7, p. 237; 8, p. 788 I. 



The practical and industrial control of milk, P. Dornic (Le control pratique et 

 induatriale du lait. Mamiolle, 1897; rev. in Jour. Hyg., 22 (1807), Xo. 1097, p. 466).— 

 Among other matters the author discusses the different apparatus used and methods 

 employed in detecting fraud in handling milk. 



The water content of butter, A. Halexke (Forsch. Ber. Lebensmtl., i | 1897), Xo. 

 IS, pp. 3I7-;5ti). 



Matzoon, B. Martiny (Milch Ztg., 27 (1898), Xo. 1, p. 6).— It is noted that in 

 Armenia, where kephir does not occur, the organisms used in preparing matzoon 

 from milk are also used for ripening cream. 



Milk somatose, A.' Brestowski (Pharm. Ztg., 42 (1897), p. 845; aba. in ('hem. Ztg., 

 21 (1897), Xo. 103, Repert., p. 325). — This is i food preparation similar to somatose 

 made from meat but made from milk and containing 5 per cent of tannin. It is a 

 fine yellowish powder, very soluble in water. The method of preparation is not 

 given. 



Unorganized ferments of milk— a new factor in the ripening of cheese, S. M. 

 Babcock and H. L. Russell (Centbl. Unlet, u. Par., 2. AM., 3 (1897), p. 617; abs. in 

 Chem. Ztg., 2! (1898), Xo. 3, Repert., p. 14). 



The microscopic examination of butter for bacteria, especially Bacillus tu- 

 berculosis, O. Roth (Forbl. Schweizer Aerzte, 1897, Xo. 18, p. 545; abs. in Hyg. Rund- 

 schau, 7 (1S97), Xo. 24, pp. 1263, 1264). 



Preservation of cream for market, F. L. Russell (Maine Sta. Rpt. 1896, pp. 141- 

 145).— A reprint of Bulletin 23 of the station (E. S. R., 7, p. 992). 



The "latent" coloring of margarin, H. Schrott (Milch Ztg., 26 (1897), Xo. 47, 

 p. 740). — A condensed account of a pamphlet recently published by the author. The 

 proposed plan is discussed by requiring the addition of sesame oil to margarin, since 

 this oil can be easily detected by the color it gives in the test, and so furnishes a 

 means of recognizing margarin. It is believed, however, that coloring with phe- 

 nolphthalein furnishes greater protection to consumers. 



The examination of margarin and butter for sesame-oil content, P. Soltsikx 

 (Pharm. Ztg., 42 (1S97), p. 837; abs. in (hem. Ztg., 21(1897), Xo. 103, Repert., p. 325). 



Inspection of glassware used by creameries and butter factories to deter- 

 mine the value of cream and milk, J. M. Bartlett (Maine Sta. Rpt. 1890, pp. 

 150-153).— A reprint of Bulletin 26 of the station (E. S. R., 8, p. 172). 



A modification of the Babcock method and apparatus for testing milk and 

 cream, J. M. Bartlett (Maine Sta. Rpt. 1896, pp. 105-172, figs. 2).— A reprint of Bul- 

 letin 31 of the station (E. S. R., 9, p. 184). 



An improved milk scale, H. D. Richmond (Analyst, 23 (1898), Jan., p. 2).— 

 This improvement permits the operator to determine the density of the milk without 

 previous reduction to the normal temperature. 



