608 EXPEEIMENT STATION RECORD. 



"(10) The ripening process in normal Cheddar cheese, by whieh the insoluble 

 nitrogen-compounds change into soluble forms, begins, not with paracasein as has 

 been universally held, but with unsaturated paracasein lactate. The water-soluble 

 nitrogen in cheese generally increases as the unsaturated paracasein lactate decreases, 

 and apparently at the expense of the latter compound. The first step in the normal 

 ripening process of American Cheddar cheese is probably a peptic digestion of 

 unsaturated paracasein lactate. Some of the facts presented suggest a method of 

 proof of the commonly accepted theory of gastric digestion." 



Milk in relation to public health, G. M. Kober ( U. S. Senate, 57. Cong., 1. Ses- 

 sion, Doc. 441, pp. V-\-235, ph. XV). — In this document the author defines what 

 constitutes mechanically, chemically, and bacteriologically pure milk, discusses the 

 importance of sanitary supervision of the production and sale of milk and cream, and 

 presents in detail in a series of articles which are appended the results of his studies 

 of milk in relation to public health. Appendix A deals with the influence of food, 

 breed, and season upon the composition of milk, the adulteration and preservation 

 of milk, and standards for dairy products. Appendix B is devoted to milk inspec- 

 tion, milk analysis, and the methods of detecting adulterations and the preservatives 

 of milk. Appendix C discusses the dietetic and therapeutic uses of milk. Appendix 

 D deals with the relation of bacteria to disease. Appendix E describes the cultiva- 

 tion and study of bacteria. Appendix F considers the relation of impure milk to 

 infantile mortality. Appendix G is a reprint of an article by R. A. Pearson entitled 

 Market Milk: A Plan for Its Improvement (E. S. R., 13, p. 1083). Appendix H 

 deals with abnormal milk and the diseases traced to this source. Two bibliographies 

 are included and tabulated data are given for epidemics of typhoid fever, scarlet 

 fever, and diphtheria due to an infected milk supply. 



The creamery patron's handbook {Chicago: The Ahitional Dairy Union, 1902, 

 pp. XIX^SOO, figs. 110). — This book is made up of the following articles: The 

 National Dairy Union and Its Work for the Protection of Pure Butter Against Oleo- 

 margarine Imitation, by C. Y. Knight; The Patron and the Creamery, by W. D. 

 Hoard; Building up a Dairy Herd, with Suggestions on Midsummer Forage Crops, 

 by C. F. Curtiss; Selection of Cows, by C. P. Goodrich; Stable Location, Construc- 

 tion, and Sanitation, by H. B. Gurler; The Comparative Value of Feeds, w-ith Tables 

 Giving their Percentage of Digestible Nutrients, by W. A. Henry; Management of 

 Young Dairy Stock, with a Review 5f Some Interesting Calf Experiments, by D. H. 

 Otis; Economic Feeding and Care of Dairy Cows, with Instructions and Examples of 

 how to Formulate Dairy Rations, by T. L. Haecker; Commercial Feeding Stuffs, by 

 W. H. Jordan; Tainted or Defective Milks, Their Causes and Methods of Preven- 

 tion, by H. L. Russell; Milk and Its Production for Cities and Towns, by A. W. 

 Bitting; Milking, Cooling, and General Care of Milk for Delivery to Creamery, by 

 E. H. Farrington; Necessity of INIaking Good Butter and the Farmer's Part in Its 

 Production and Sale, by J. Kolarik; Variation in Tests — Composition of Milk as 

 Observed at the Model Dairy at the Pan-American Exposition at Buffalo, N. Y., by 

 DeW. Goodrich; Breeds of Cows — Views on the Building up of a Dairy Herd, by 

 S. M. Tracy; Common Ailments of Cows and Calves, and Their Treatment, by A. B. 

 Hartwig; Building Silos, Growing the Corn, and Making Silage, by A. W. Trow; The 

 Physiology of Milk Secretion — With Notes on the Effects of Foods, Drugs, Expo- 

 sure, Exercise, and Abnormal Bodily Condition, by A. W. Bitting; Management of 

 Dairy Work on the Large Estate of Biltmore Farms, by G. F. Weston; and Dairy 

 Animals of the United States as Reported upon by Twenty State Experiment Stations. 

 A scale of points for scoring dairy animals and a ground plan of a modern creamery 

 are also given. 



Creameries in foreign countries {Spec. [U. S.] Consular Rpts., 24 {1902), j)p- 

 IV-\-162, pis. 10, figs. 3). — This contains statistics and other information relating to 

 creameries and creamery machinery and products in the principal foreign countries. 



