DAIRY FARMING DAIRYING. 599 



numbers of pure butter published by this investigator, and have sold butter contain- 

 ing as much as 30 per cent of foreign fats as pure. 



They recommend that the Reichert number should be supplemented by other 

 methods of examination in pronouncing upon the purity of butter, viz, the refrac- 

 tometer, saponification, and iodin numbers, Juckenack's method of determining the 

 molecular weight of the nonvolatile fatty acids (E. S. R., 16, p. 332), and Bomer's 

 phytosterin acetate method for the determination of the presence of vegetable fats. 

 A number of pure commercial samples of butter, as well as of adulterated butter, 

 were examined by the authors, the results being given in the paper. — p. w. woll. 



On the value of the Reichert-Meissl number in butter analysis, M. Siegpeld 

 (Molk. Ztg., 18 (1904), No. .'1, pp. 481-483).— The results of determinations of the 

 Reichert number of butter in 2 Ost-Friesian creameries for 4 and 5 years, respectively, 

 and of that produced in 7 other creameries for 2 years each are given in this paper. 

 On account of the time of calving, coining in general in the spring, in the region in 

 which the creameries are located, the Reichert numbers obtained were highest in 

 the spring and lowest in the fall, goin^j repeatedly down to 21 and 20, and once, in 

 November, even to 19.9. The author warns against a too rigid interpretation of the 

 Reichert number as indication or proof of the purity of samples of butter. — p. \v. 



WOLL. 



A case of abnormal butter, A. Reinsch (Ztschr. Untermch. Nahr. u. Genussmtl., 

 8 i W04), No. 8, pp. 505-508). — The article gives the results of theanalysisof asample 

 of butter fat obtained from the milk of five Holstein cows in good health, fed 6 to 8 

 lbs. potato pulp and f to 1 II >. rice polish per head daily, besides pasture. The 

 refractometer number of the fat was —2.5, the Reichert-Meissl number 19.7, saponi- 

 fication number 213.9, molecular weight of the nonvolatile acids 269.2, new butter 

 number (Polenske) 1.3. No reaction for sesame oil was obtained. The high molec- 

 ular weight of the insoluble fatty acids accompanying the low Reichert number is 

 especially noteworthy. — P. w. woll. 



Report on Swedish butter exhibits, 1903, N. Engstrom (Meddel. K. Landibr. 

 Slyr. [Sweden], 1904, No. 92, pp. 69). — The report contains the usual summary of the 

 scorings of the tubs of butter exhibited by Swedish creameries during the year 1903, 

 ami also the proceedings of the annual meeting for the award of prizes. 



Papers on the following subjects were read at this meeting: A Trade-mark for 

 Swedish Export Butter, by N. Engstrom; On County Butter Exhibits and Their 

 Relation tothe State Exhibits, by <J. Liljhagen; Some Causes of Lack of Uniformity 

 in Butter, by N. Landberg; What Importance has Thorough Cooling for the Quality 

 of Butter, and How May It Best be Obtained, by E. Waller; A Uniform Net Weight 

 for Export Butter, by P. Rundgren. 



The results of analyses of skim milk and buttermilk from Swedish creameries dur- 

 ing 1903 are given at the close of the report. The average fat content of skim milk 

 from pasteurized milk (409 samples) was 0.11 per cent and from raw milk (517 

 samples) 0.13 per cent; the average per cent of fat in the buttermilk (301 samples) 

 was 0.55 per cent, practically the same fat content being obtained in the case of 

 buttermilk from pasteurized and from raw milk. The total loss of fat in the skim 

 milk and the buttermilk per 100 kg. milk was 145 gm. and 164 gm., for pasteurized 

 and raw milk, respectively. — f. w. woll. 



A review of the dairy industry, M. A. O'Callaghan ( Agr. Gaz. New South Wales, 

 15 (1904), No. 9, pp. 866-88'/). — This article contains statistics on the exportation of 

 butter from New South Wales, and numerous suggestions regarding the improvement 

 of the dairy industry in that country and the shipment of dairy products. The but- 

 ter shipped to England during the year ended June 30, L904, exceeded 15,1)00,000 lbs. 



Examination of a sample of oleomargarine containing ammonia, K. 

 Fischer and O. Grunert (Ztschr. Untermch. Nahr. u. Genussmtl.,8 (1904), No. 7, pp. 

 414-416). — The ammonia present, amounting to 0,017 gm. in 100 gm., apparently 



