DAIRY FARMIN^G — DAIRYING. 805 



for use in creameries, the authors lind that considering first cost anv^ ^ne cost of main- 

 tenance there is l^ut little difference in expense between the 2 systems. The cost 

 of either of the systems of illumination will l)e found considerably higher than kero- 

 sene lamps, but more and better light is obtained. Discussing the objections raised 

 against acetylene light, it is stated that the danger of explosion with a well-l)uilt 

 apparatus which is not handled recklessly is small, and that the odor of acetylene 

 gas does not come into consideration when the generator is properly constructed and 

 the piping well done. Acetylene light had been used in Hedelykke creamery (Den- 

 mark) for a year and a half at the writing of this report, during which time no criti- 

 cism of the butter had been made on the part of the commission men or judges, 

 which were traceable to the system of illumination used. — f. w. woll. 



Some of the compounds present in American Cheddar cheese, L. L. Vax 

 SLYKEand E. B. Hart {Xeiv York State Sta. Bui. 219, j)}). i'OJ-i'/fi).— Introductory notes 

 are given on the different compounds formed in cheese during the jirocess -jf ripening, 

 and experimental work covering a number of years is reported. Paranuclein or pseu- 

 donuclein was found in all the cheeses examined. Preparations were obtained )jy 

 extraction with water and precipitation with 0.2 per cent hydrochloric acid. 

 Methods of purification further employed were not satisfactory in removing all the 

 impurities. Elementary analyses are also given of preparations of lysatin, histidin, 

 lysin, and putrescin (tetramethylenediamin), and the methods employed in the 

 separation of these compounds are described. In cheese 4J months old the authors 

 found 3 basic products, lysatin, histidin, and lysin, and in cheese 15 months old 

 putrescin and lysin were found. A high content of ammonia is noted as a marked 

 characteristic of cheese ripened at temperatures above 16 to 18° C, and a tisual 

 accompaniment of a pungent flavor. The presence of free hydrogen in gassy cheese 

 is considered easily capable of favoring the early formation of the reduction })roducts 

 putrescin, cadaverin, and ammonia. 



"There appears to be good evidence that there is regularly in the cheese-ripening 

 process, in the case of hard cheeses like Emmenthaler and American Cheddar, a 

 conversion of primary into secondary amido compounds, and these chemical changes 

 may explain, perhaps, the gradual development of flavor in normal cheese; in other 

 words, we may find that the changing flavor of cheese, as it ages, is due, to some 

 extent, to increasing quantities of secondary amido compounds. . . . 



Tlie sul)ject of cheese flavors is one of complex difliculties, but it is safe to say that 

 tliese flavors are due to the presence of specific compounds, and any work that shows 

 in cheese the formation and presence of compounds capable of imparting flavors will 

 contribute to the solution of a problem whose details are now little understood." 



Statistics of dairy cows and the dairy industry {Twelfth Census United States, 

 Census lipts. , vol. 5 ( Agriculture, pt.l), pp. CLXV-CLXXXVI) . — The early history of 

 dairying in the United States is brieflj' reviewed, and statistics are given showing the 

 condition of the dairy industry on June 1, 1900. The total number of dairy cows on 

 that date was 18,112,707, valued at $537,232,246. Of this number 17,139,674 cows 

 were on farms and ranges, and valued at $29.68 each. The milk produced on farms 

 and ranges in 1899 was reported as 7,266,392,674 gal., and that not produced on 

 farms and ranges was estimated as 462,190,676 gal., making a total production of 

 7,728,583,350 gal. The total production of butter was 1,574,471,673 lbs., cheese 

 298,344,654 lbs., and condensed milk 186,921,787 lbs. The 10 most important States 

 as regards the number of cows were in order of rank New York, Iowa, Illinois, Wis- 

 consin, Pennsylvania, Texas, Ohio, Missouri, Minnesota, and Kansas. As regards the 

 number of gallons of milk produced in 1899 the rank was as follows: New York, 

 Iowa, Pennsylvania, Wisconsin, Illinois, Ohio, Michigan, IVIinncsota, Missouri, and 

 Texas. With respect to the farm value of dairy produce the order was: New Y'ork, 

 Pennsylvania, Illinois, Iowa, Wisconsin, Ohio, Michigan, IMinnesota, Texas, and 

 Missouri. With respect to the number ( if fai'ins which derived their principal income 



