888 EXPERIMENT STATION RECORD. 



A calculation of the total solids of milk, M. E. McDonnell (Pennsylvania Sta. 

 Rpt. 1896, pp. 82-84). — The method of calculating the total solids of milk l>y means 

 of the Hehuer and Richmond formula is described and a table is given (showing the 

 percentage of total solids in milk corresponding to the Quevenne lactometer reading 

 and percentage of fat. 



Graduation of the Leffmann-Beam bottles, U. E. Scott-Smith and A. B. Searle 

 (Analyst, 23 (1898), Jan., p. 3). — The use of alcohol instead of mercury or water is 

 recommended in calibrating the bottles. — l. ir. mekrill. 



Test of separators, J. M. Bartlett (Maine Sta. Rpt. 1806, pp. 35, 36).— Four tests 

 are reported with United States Separator No. 5, 4 with DeLaval Baby No. 2, and 3 

 with Empire No. 5. "The operator could detect no material difference in the ease of 

 running of the United States No. 5 or Baby No. 2. The Empire being a larger 

 machine, of course ran harder. He, however, preferred the United States to the 

 others on account of the simplicity of the bowl, it requiring less time to set it up 

 clean, etc." 



A test of hand separators, H. Hayward (Pennsylvania Sta. Rpt. 1896, pp. 

 57_75)._A reprint of Bulletin 38 of the station (E. S. R., 9, p. 386). 



Tests of dairy apparatus, J. L. Hills ( Vermont Sta. Rpt. 1896-97, pp. 191, 192). — 

 Results are given of tests of the following separators: DeLaval Alpha, Baby No. 2 

 and No. 3; DeLaval Alpha., Dairy Turbine No. 3, DeLaval Alpha, Humming Bird, 

 Empire No. 5 and No. 7 (Mikado) ; Sharpless Safety, Hand, United States No. 3 and 

 5, and United States No. 7 (Midget). 



Gouda cheese, H. Hayward ( Pennsylvania Sta. Rpt. 1S96, pp. 79-S1). — The method 

 of making Gouda cheese is described and references made to some preliminary trials 

 conducted at the station. "In these preliminary trials 100 lbs. of milk, testingabout 

 5 per cent fat, yielded 14 lbs. of green cheese. The amount this will cure out will 

 depend somewhat on circumstances. Some experiments state that in 2 months the 

 cheese would lose about 17.5 per cent of its weight." 



The constitution of milk with special reference to cheese production, S. M. 

 Babcock ( Wisconsin Sta. Bui. 61, pp. 21, figs. -?). — This is a popular bulletin on the 

 yield, physical constitution and composition of milk, the fat globules and other con- 

 stituents of milk, conditions affecting the composition, relative value of milk, relation 

 of milk constituents to cheese, and the calculation of the yield of cheese. Under 

 the latter head a table is given showing the yield of cheese from 100 lbs. of milk cor- 

 responding to different fat contents from 2 to 6 per cent and different lactometer 

 readings. 



The author mentions the finding of soluble ferments in milk as normal constituents 

 by H. L. Russell and himself (E. S. R., 9, p. 205). 



VETERINARY SCIENCE AND PRACTICE. 



Investigations of diseases of domestic animals, T. Smith ( U. 8. 



Dept. Agr., Bureau of Animal Industry Bpts. 1895 and 1896, pp. 119-183, 

 pis. 5). — Notes on sporadic pneumonia in cattle: Its causes and differen- 

 tiation from contagious pleuropneumonia (pp. 119-148, pis. 4). — The causes 

 and characteristics of sporadic pneumonia and epizootics of infectious 

 pneumonia are discussed and a description given of the bacteria associ- 

 ated with the disease, and some points of difference between sporadic 

 broncho pneumonia and contagious pleuropneumonia. In conclusion it 

 is stated that sporadic pneumouiaiu cattle generally occurs as broncho- 

 pneumonia, which may be complicated by emphysema and by interlobu- 

 lar trouble which simulates contagious pleuropneumonia. Broncho- 

 pneumonia as a cattle disease is comparatively rare, and is probably 

 due to the entrance of fluids into the air tubes during drenching. 



