DAIRY FARMING — DAIRYINC4. 703 



composition of 3 samples of skim-milk powder was as follows: Nitrogenous sub- 

 stances, 37.59; fat, 0.72; milk sugar, 45.83; ash, 8.75; other nonnitrogenous substances 

 I . L2; and water, 5.99 per cenl . 



The relative profits of selling milk, cream, and butter, ( '. F. Doane ( Mary- 

 land Sta. Bui. 97 ', pp. 45-56) . — This is a discussion of the relative profits from the 

 different lines of dairying pursued in Maryland, and is based upon data collected by 

 the author and presented in the bulletin. While considerable butter is made on the 

 farm ami in creameries, the production of milk and cream for the city trade is the 

 most important line of dairying in the State. 



Means and expenses of transportation, the matter of labor involved in selling milk 

 and in butter making, the value of the skim milk, the relative advantages of winter 

 and summer dairying, the prices received for dairy products at different times of the 

 year, special local conditions, and other topics are considered in sufficient detail to 

 enable a dairyman to decide for himself upon the most profitable line to pursue under 

 his own local conditions. 



Facts concerning the history, commerce, and manufacture of butter, II. 

 Hayward ( T. S. Dej>t. Ayr., Bureau of Animal Industry Rpt. 1908, pp. 177-200; 

 drc. 56, pp. 177-200). — Considerable information is summarized in this article, the 

 scope of which may be indicated by the subheadings: The uses of butter in ancient 

 times, presenl status of the butter industry, butter as a food, physical and chemical 

 qualities of butter, butter faults, pasteurized-cream butter, composition of butter, the 

 yield of butter, judging butter, butter substitutes, adulterations of butter, home tests 

 for butter, the cost of butter, prices for butter, distribution of butter, deterioration 

 of butter, care of butter, and butter laws. 



Concluding suggestions are given concerning cleanliness, regularity in attention to 

 the details of dairy work, control of temperature, and the proper ripening of cream, 

 which are considered as essential for the successful making of butter in dairies. 



On the composition of butter from different dairies, J. Siedel (Molk. Ztg., 

 18 (1904), No. 51, pp. 1221-1224). — During a period of 5 years the author made 

 examinations of salted butter from 10 creameries. Two examinations Avere made in 

 the winter and 2 in the summer. Detailed data are tabulated. 



The summer butter from the 10 dairies showed an average water content varying 

 from 11.16 to 13.73 per cent; proteids, 0.46 to 0.62 per cent; milk sugar, 0.36 to 0.60 

 per cent; salt, 0.85 to 1.42 per cent; a Reichert-Meissl number from 25.29 to 27.56; 

 and an iodin number from 36.97 to 41.57. The winter butter showed the following 

 variations in composition: Water, 11.49 to 13.87 per cent; proteids, 0.52 to 0.86 per 

 cent; milk sugar, 0.47 to 0.73 per cent; salt, 0.91 to 1.83 per cent; a Reichert-Meissl 

 number from 29.19 to 30.92; and an iodin number from 27.45 to 30.86. 



The lowest water content was 8.88 per cent and the highest 15.13 per cent. No 

 constant relation of the percentage of water, proteids, milk sugar, and salt was 

 observed. 



Bacteriological and chemical studies of the butter in the Province of Posen 

 with especial reference to the tubercle bacillus, Teichert (Inaug. Diss., Univ. 

 Jena, 1904; obs. in Centbl. Bate. u. Par., 2. Abt., 13 (1904), No. 18, pp. 560, 561).— 

 Forty samples of butter, from 36 different dairies situated in different parts of the 

 province, were examined. The bacterial content of the samples varied from 541,176 

 to 22,010,600 per gram of butter. 



The bacterial content was found to increase at first during storage and then gradu- 

 ally to decrease. In butter stored for a long time, nearly pure cultures of yeasts 

 were obtained in some cases. Lactic-acid bacteria, wild yeasts, Oidium lactis, and 

 Penicittium glaucum were usually present in the butter. Mucor mucedo was occasion- 

 ally found. The author isolated 2 new micro-organisms to which the names Micro- 

 coccus butyri fluorescrns and Iidrillus butyri bruneus were given. Morphological and 

 cultural characteristics of these organisms are reported. Investigations were made 



