DAIRY FARMING DAIRYING. 281 



Pasteurization and milk preservation, with a chapter on the city milk 

 supply, J. H. MoNKAi) (Wiiinctkd, III.: I'xii. hi/ the (iiillior [/!>()]], ^' nl. citl., pji. J:}7, 

 fni". IM. 



Report of the committee on milk and cream regulations to the Board of 

 Agriculture of Great Britain {Fublic Jleullh, 13 {1001), No. 8, pp. 580-587). — The 

 committee Avas appointed to inquire and report as to what regulationsiiiight be made 

 for determining the deficiency in the normal constituents of milk and cream or the 

 addition of extraneous matter which should be taken as an indication of adultera- 

 tion. The effect of feeding, weather, period of lactation, intervals of milking, etc., 

 are discussed. Among other considerations it is reported to be the sense of the c-om- 

 mittee that when the total milk solids are less than 12 per cent and the butter fat less 

 than 3.25 per cent, the milk shall be deemed to be deficient and either mixed with 

 separated milk, or water, or some portion of its normal fat removed. 



The acid proof micro-organisms of dairy products, E. ScHtJTZ {Landw. Juhrb., 

 30 {1901), No. 1-2, pp. 223-257 , figs. .^).— The author has made a study of tubercle 

 and similar bacilli in milk and butter and presents a table for identifying the several 

 species discussed. The literature of the subject is reviewed and a bibliography 

 ai:)pended. 



Milk for creameries, J. A. Ruddick {Ontario Dept. Agr., Dainj Dirmon Bui. 3, 

 n. ser., 1901, ])p. 7). — Directions for the creamery owners, the butter maker and the 

 patrons on the handling of milk for creameries. 



American butter in Hawaii, J. D. Avery, jr. {Creamery Jour., 11 {1901), No. 

 140, pjy. 1,2). — A discussion of the production and trade in butter and eggs in the 

 Territory of Hawaii. 



The composition of Dutch butter, J. Clark {Analyst, 26 {1901), No. 302, jip. 

 113-117). — The author made a large number of analyses of butter from the North of 

 the Netherlands, employing the Leffmann-Beam method. From the results, he finds 

 the average volatile acid content to be 5.17 per cent. In 7 samples this fell below 

 4.5 i^er cent. In several of the latter cases the author was able to prove the genu- 

 ineness of the butter. The low volatile acid content was not due to adulteration 

 of the butter, but to natural causes which seemed to appear mainly from about 

 the middle of September to the middle of November. This is said to be due to the 

 exposure of the cattle and indifferent feeding. 



Low Reichert-Meissl value of Dutch butter L. T. Reicher {Ztschr. Angew. 

 Chem., 14 {1901) No. 6, pp. 125-129). — The author made extended investigations in 

 the Amsterdam public laboratory of butter from the same cows from 1894 to 1901. 

 The maximum and minimum results for each year are given in tables. The num- 

 bers are frequently very low, those in the autumn being invariably less than those 

 obtained during the rest of the year. 



The influence of the food and weather upon the Reichert-Meissl number 

 of Holland butter, A. J. Swavinc {Ztsclir. Uidersuch. Nalir. u. GeimssmlL, 4 {1901), 

 No. 13, pp. 577-585). — The experiment was carried out at the Experiment Station at 

 Goes, Netherlands, with 8 cows. The age of the animal, time of calving, food, man- 

 ner of feeding, etc., were noted. The refractometer, Reichert-Meissl, Hehner, Hiibl, 

 and Crismer numbers were determined, together with the specific gravity of the 

 butters. 



It was found that late pasturing, because of the nature of the food, lowered the 

 Reichert-Meissl nunil)er and in(!reased the Crismer numljer of the butter fat. The 

 early stabling of the cows raised the Reichert-Meissl number, while the Crismer 

 number did not exceed the limit of 57°. The alteration in the feeding caused directly 

 a change in the comi)Osition of the fat, resulting in the lowering of the Reichert- 

 Meissl number and the increasing of the refractometer, the Crismer number, etc. It 

 would a])pear that late i)asturing causes no particular lowering of the Reichert-Meissl 

 number provided forage crops were fed in i-onjunction. 



