VETERINARY SCIENCE AND PRACTICE. 95 



In order to test the shipping qualities of canned cheese, 1-lb. cans were sent by 

 mail to China and return, and by express to England and return, and also to various 

 points in the United States. It is reported that the cheese was uninjured by the 

 shipping. It is stated, however, that cheese must be reasonably well cured before 

 being subjected to the extreme changes of temperature incident to shipping long 

 distances. 



A study was also made of several pure cultures used to inoculate fresh milk which 

 was subsequently made into cheese. A marked difference was observed in the flavor 

 produced by different cultures. Four cultures were secured which gave good results. 

 Bacteriological examinations made at the time of canning and when the cans were 

 opened showed a material decrease in the number of bacteria. 



The work, which has covered a period of nearly 2 years, is believed to have demon- 

 strated the possibility and practicability of controlling the flavor of cheese by the 

 use of pure cultures. Several lots of cheese made without previously inoculating the 

 milk turned out very well. 



The cheese industry in Franche-Comte, L. Macoir (Bui. Agr. [Brussels], J" 

 (1904), No. 3, pp. .377-441, fiijx- 10). — The methods employed in the manufacture of 

 Camembert, Brie, Gruyere, Port-salut, and Septmoncel cheese are described in con- 

 siderable detail, and an account is given of dairy instruction, dairy societies, milk 

 control, etc., in this province of France. The author believes that the different kinds 

 of cheese mentioned can be manufactured with equally good results in Belgium. 



Annual report of the experiment station for cheese making at Lodi, 1903 

 (Ami. R. Staz. Sper. < 'aseif. Lodi, 1903, pp. 76, Jig. 1) . — This contains the usual review 

 of the work of the station during the year, an account of the international dairy con- 

 gress at Belgium, a discussion of the composition and nutritive value of whey, experi- 

 ments in the manufacture of cheese from pasteurized milk, notes on a case of gassy 

 cheese and on a milk filter, and the results of experiments on the use of pure cultures 

 of lactic-acid bacteria in the ripening of cream. 



Twenty-seventh annual report of the Iowa State Dairy Convention, 1903 

 (Ann. Rpt. Iowa State Dairy Com-., 27 (1903), pt. 5, pp. 334). — Addresses on the 

 selection and feeding of cows, construction and use of silos, food value of feeding 

 stuffs, butter making, cream ripening, handling and care of milk and cream, and 

 other topics are included in the report. 



Missouri State Dairy Association ( Ann. Rpt. Missouri State Bd. Agr., 36 (1903), 

 pp. 90-139, pi. ljjigs. 3). — This is a summary of the addresses delivered before the 

 annual meeting of the association held in December, 1903. 



Report of the thirty-fourth annual meeting- of the Vermont Dairymen's 

 Association, 1904 ( Rpt. Vermont Dairymen's Assoc, 34 (1904), pp. 156). — This 

 report contains rules for dairymen, as formulated by the association, and the addresses 

 presented at the annual meeting, included Good Cheese and How to Make It, by 

 J. W. Decker; The Vermont Dairy School, by J. L. Hills; and Dairy and Food Legis- 

 lation, by H. C. Adams. Other matters of interest are also included in the report. 



Officials, associations, and educational institutions connected with the 

 dairy interests of the United States for the year 1904 ( U. S. Dept. Agr., Bureau 

 of Animal Industry ('ire. 44, pp. !■?)■ 



VETERINARY SCIENCE AND PRACTICE. 



Toxins and antitoxins, C. Oppenheimer ( Toxine ami Antitoxine. Jena: < 3ustav 



Fischer, 1904, pp- 228). — The purpose of this volume is to present a systematic account 

 of all toxins of whatever nature and origin. Each toxin and its antitoxin is described 

 in considerable detail. The subject-matter is classified according to its nature and 

 includes a general discussion of toxins, the relation of toxins to antitoxins, true 

 toxins, endotoxins and other bacterial poisons, plant toxins, and animal toxins. 



