804 EXPERIMENT STATION RECORD. 



bolfnchsin. Typical form appears in 24-hour cultures. Young bouillon cultures in 

 brood oven show somewhat coccus-like forms. The longer forms — 0.9/U— can be 

 obtained on gelatin plates kept at 20°. C'oli-like growth on media. 



The status of the knowledge of the foot and mouth disease (Dad. Landw. 

 Presse, ,.'/' {1897), No. 77, p. 70S). 



Dipping cattle for the destruction of ticks, D. E. Salmon ( U. S. Dept. Agr., 

 Bureau of Animal Industry Bpts. 1895 and 1S96, pp. 109-118, pis. 3).— This is compiled 

 from a report by V. A. Norgaard and sets forth the various points to be taken into 

 consideration in performing experiments for determining the proper disinfectant 

 and the strengths of the same to be employed in disinfecting cattle. 



Aside from glycerin, the best of all remedies as a dip, but which is too expensive 

 for practical purposes, there are 2 coal-tar preparations, chloro-naphtholeum and The 

 Lone Star Cattle and Sheep Wash. The former is readily soluble in soft water and 

 works well in a 2 per cent solution. In a trial test 40 cows, all very ticky, were 

 dipped; 24 hours later the smaller ticks were all dead and also many of the fully 

 gorged ones. On the day following the ticks still living were found to be soft, 

 wrinkled, and of a yellow mottled appearance, and 2 days later were all found to be 

 dead. The same solution was used on 300 head of cattle, many of which were calves 

 less than a year old, and all seemed to endure the dipping without becoming stiff 

 and with only a slight peeling off of the epidermis between the hind legs and on the 

 sides of the neck. Chloro-naphtholeum seems to retain its tick-destroying properties 

 considerably longer than the Lone Star Wash. 



The effect of dipping solutions on cattle is described. 



Laws of States and Territories for the control of contagious animal diseases 

 (U. S. Dept. Agr., Bureau of Animal Industry Bpts. 1895 and 1896, pp. 333-355).— Text 

 of the laws of Alabama, Arizona, Kentucky, Massachusetts, Montana, Xew Jersey, 

 New Mexico, North Dakota, and Pennsylvania. 



Transactions of the Bureau of Animal Industry for 1895 and 1896 ( U. S. 

 Dept. Ayr., Bureau of Animal Industry Bpts. 1S0~> and 1S96, pp. 5-35). — An account of 

 the transactions of the Bureau for the years 1895 and 1896, with recommendations 

 for legislation. 



TECHNOLOGY. 



The control of the temperature in wine fermentation, A. P. 

 Hayne [California Sta. Bui. 117, 2U>- 19). — The factors contributing to 

 rise of temperature in fermenting musts and the means of controlling 

 the temperature are discussed. Wine yeast requires a comparatively- 

 low temperature for its normal development and the production of the 

 best wine. A temperature of about 100° F. stops yeast fermentation 

 and at the same time accelerates the growth of various harmful bac- 

 teria. The initial temperature of the grapes is higher in California 

 than in many wine-producing regions of Europe; the California musts 

 as a rule have a high s-:gar and a low acid content, and there is a tend- 

 ency in California to use very large fermenting tanks. All these pecul- 

 iarities make necessary some means of cooling the musts. 



Descriptions and illustrations are given of a French apparatus for 

 cooling must, of the apparatus used by the station, and also of a modi- 

 fied form of the one used. With the French apparatus the must is 

 pumped through about 500 feet of U-in. round tubing, arranged in 2 

 columns. The tubes are kept cool by the constant dripping of water 

 upon them from a tank above. With the apparatus used by the sta- 

 tion the must was forced through a column of tubes having a total 



