180 EXPERIMENT STATION RECORD. 



Cooperation in Denmark, A. Vind {Creamer;/ Jour., 11 {1901), No. 1S8, p. 3).— 

 Method of oi-cranizinj; ami managing cooperative creameries. 



Report of the ninth annual meeting: of the National Creamery Butter- 

 makers' Association, St. Paul, Minn., February 18-22, 1901, E. Sudendorf 

 {Nat. Cream. Bnttermaken^' As.wc. Rpt. IHOI, pp. 184). 



Improvement of cheese-curing rooms, J. W. Robertson and J. A. Ruddick 

 {Ontario Dept. Agr., Dairy Division Bui. 1, n. ser., 1901, pp. 13,fig». 5).— An experi- 

 ment is reported of curing cheese in a room connected with a subearth air duct and 

 with provision for using ice to keep the temperature below 65° F., in comparison 

 with an ordinary lirst-class curing room with no special means of regulating the tem- 

 perature, and in a curing room of poor construction. During June and July and 

 part of August, cheeses made under like conditions were taken from the press and 

 distributed in equal numbers in the 3 rooms. When the cheeses were from 3 to 5 

 weeks old they were placed in cold storage, and at the end of the season were 

 divided into 3 lots, according to the rooms in which they were cured, and were 

 scored by a committee of the Montreal Butter and Cheese Association. It was found 

 that those cheeses cured at a temperature not exceeding 65° F. were very much 

 superior in quality. They were better bodied, more silky in texture, and much 

 milder in flavor, while retaining their moisture better than those cured in the ordi- 

 nary way. They were rated fully i ct. per pound higher in price. The cheeses in the 

 room under control lost 2.53 per cent of moisture, those in the good ordinary room 

 3.95 per cent, while those in the poor curing room lost 4.45 per cent. Counting the 

 depreciation in value and the loss of moisture, it is estimated that a 50-tou factory 

 would loose in a season $313.90 by not having a curing room in which the tempera- 

 ture could be controlled. This is an amount considerably in excess of the cost of 

 making a curing room. The methods for improving curing rooms with cement floors 

 and walls, the construction of subearth ducts, and the use of ice in racks are figured 

 and discussed. The cost of a subearth duct for a space of 5,000 cu. ft. is estimated at 

 $169.55. An ice rack for use in a curing room may be constructed at a very small 

 cost, the expense of using ice depending almost entirely upon the cf)st of the ice. 



Testing- Cheddar cheese, G. S. Thomson {Jour. Agr. and Ind., South AnMralia, 

 4 {1901), No. 8, pp. 632-634) • — Tests were made to determine the value of the acidity 

 apparatus in Cheddar cheese making. In the examination of 14 cheeses it was found 

 that in only 3 instances did the acidity exceed 0.8 per cent at the time of pressing. 

 This shows careful manipulation, by the use of the hot-iron test combined with the 

 burette. At the time of renneting the acid ranged from 0.18 to 0.25 per cent. In 

 general the cheeses made from the milk with the higher percentages of acid scored 

 highest. 



In the case of cheese having "holey" and gassy curd, it is suggested that all uten- 

 sils and cloths used in the manufacture be thoroughly sterilized and the sanitary 

 conditions in and about the factory perfected. Should the trouble persist, the indi- 

 vidual milks received should be investigated and the source of the infection located. 

 Statistics of oleomargarine, oleo oil, and filled cheese, R. A.' Pearson ( V. R 

 Dept. Agr., Bureau of Animal Industry Epf. 1899, jjp. 287-320). — Statistics of the pro- 

 duction and distribution of oleomargarine, oleo oil, and filled cheese from 1876 to 

 the end of the fiscal year 1899. 



VETERINARY SCIENCE AND PRACTICE. 



A preliminary report of poison parsnip in western Washington, D. A. Bro- 



DiE ( Washington Sta. Bid. 45, pp. 12, Jig. 1).—Jn a herd of dairy cows 16 were taken 

 sick and 6 died within a short time. It was suspected that the cause of death was the 

 presenc;e of Cicuta vagans in the hay. In order to determine whether the hay was 



