1014 EXPERIMENT STATION EECORD. 



Cheese making- on the farm, H. E. Alyoed ( U. S. Dept. Agr., Farmers' Bui. 166, 

 pp.lG^figx. S). — DireetioiiH compiled from various sources are given for the manu- 

 facture on the farm of several varieties of cheese. 



Modern dairy science and practice, L. L. Van Slyke {Pennsylvania Dept. Ayr. 

 Bui. 104, j^i>. 127, ph. 4, figs. 8). — This bulletin is a treatise on dairying in its restricted 

 sense of a manufacturing industry. Chapters are devoted to the chemistry of milk, 

 contamination of milk, preparation (jf milk for market, cream, butter making, the 

 relation of milk to yield of butter, preliminaries of cheese making, making Cheddar 

 cheese, curing cheese, qualities of cheese, the i-elations of milk to cheese, methods 

 of testing milk and its products, and special dairy products. 



The statistics of the dairy, II. E. Alvord {Pror. Soc. Prom. Agr. S<-l. 1902, pp^. 

 50-62). — This is a discussion of the condition of the dairy industry in the United 

 States as shown by the Twelfth Census. 



VETERINARY SCIENCE AND PRACTICE. 



Modern theories of bacterial immunity, II. C. Ernst [Boston: Journal Medical 

 Research, VjOS, j>}>. 12.)'). — This volume contains an a})stract of a series of lectures 

 delivered on this subject at the Harvard ^ledical School. The author presents a 

 glossary of terms relating to innnunity, in which attempt is made to indicate so far 

 as possible the various meanings ascribed to these terms by different writers. The 

 main body of the volume is occupied with a careful examination of the theories of 

 Metchnikoff and Ehrlich. As a result of the author's study of these 2 theories it is 

 concluded that they are not so contradictory as is generally supposed. According to 

 both theories, 2 substances are required in active immunity, viz, immune body and 

 complement. Metchnikoff insists that these substances remain in the phagocytes, 

 while Ehrlich and his followers claim that they exist in the blood serum. 



A review of current theories regarding immunity, J. Ritchie {Jour. Hyg. 

 [Cambridge], 2 {1902}, Kos. 3, pp. 214-2M; S, jyp. 251-285; 4, pp. 452-464).— The 

 author presents a critical review of this subject, in connection with a bibliography 

 of 106 titles. The chief theories which have been proposed in explanation of the 

 phenomena of immunity are discussed in detail. The author believes that the study 

 of immunity as at present prosecuted leads to results of great biological significance. 

 The results may be considered as forming a contribution to an understanding of the 

 complex processes of metabolism. 



Investigations on the antibodies of spores, W. Defalle {Ann. Inst. Pasteur, 

 16 {1902), No. 10, pp. 756-774)- — The experiments reported in this jmper were made 

 for the purpose of determining the influence of bacterial spores upon animal sera. 

 The experimental animals chosen by the author were dogs and guinea pigs, and the 

 bacterial organisms used were Bacillus mycoides, B. mesentericus vulgatus, B. subliUs, 

 B. alvei, the first anthrax vaccine, and anthrax bacilli attenuated by carbolic acid. 

 The result of the author's numerous experiments with the spores of these organisms 

 indicate that the injection of bacterial spores into animals is followed by the produc- 

 tion of antibodies (agglutinins and sensibilizing substances). The injection of the 

 spores of molds, however, does not iiroduce this special power in the serum. The 

 development of antibodies is certainly the result of the resorption of the spores as 

 such and not of their germination in the organism, since it is shown tliat the results 

 are the same, whether the spores are injected in a dead or living condition. The 

 antibodies produced by the spores are also active toward the spores of other organ- 

 isms. In the formation of antibodies in animals spores exercise an action very dif- 

 ferent from that of the bacteria themselves. Living or slightly attenuated bacilli 

 produce agglutinating and sensibilizing properties in the serum, while bacilli heated 

 to a temperature of 115° C. ])roduce only agglutinins. Spores, on the other hand, 

 when heated to a temperature of 115° C. produce both agglutinins and sensibilizing 



