VETERINARY SCIENCE AND PRACTICE. 1089 



Considorablt' ('xjn'tiiiuMital data coiuvriiinK these ronditions arc reported. !t was 

 found that clieese cDiitainiii'j; tlie most water loses the most in weifiht. In one ex- 

 periment clieese containini^ orifjinally 55 per cent of water lost 1H.8 per cent in 4 

 weeks, while cheese containing ;55 per centof water lost only 5. 7 per cent. Theniore 

 open the textnre of tlu' cheese, the greater the loss of water hy evaporation. An 

 increase in the loss of weitjht follows an increase in the temperature of the curing 

 room. In one test reported cheese cured at 55° F. lost 8.1 per cent in weight in 6 

 months, while cheese cured at 70° under conditions similar in other respects lost 11.1 

 per cent. In another test cheese cured at 32° lost 3 per cent in weight in 5 weeks, 

 wdiile chee-se cnred at 55° lost 4.H jier cent. Two cheeses 3 and 7 in. in height and 

 uniform in diameter lost, respectively, 17 and 12.4 per cent of moisture in 6 months. 

 Cheeses having diameters of 7 and 15 in. and approximately the same heigiitfl lost, 

 respectively, 13.1 and 10.1 percent of moisture in 6 months when cured at 65°. The 

 results show an increase in the loss of weight corresponding to a decrease in either 

 height or diameter of the cheese. Cheese cured in an atmosphere saturated with 

 moisture gained nearly 2 per cent in weight during 15 months, wliile cheese cured in 

 a room containing 75 to 80° of moisture lost over 11 percent. Many other iliusi rations 

 of the above points are given. 



The results are discussed in regard to their practical application to dairymen and 

 consumers of cheese. The author considers that cheese should contain not less than 

 33 per cent of moisture at the time of consumption. 



In discussing the prevention of loss of moisture in curing cheese the advantages of 

 central curing rooms are pointed out and the construction of special curing rooms in 

 each cheese factory is considered, the description being based upon Wisconsin Station 

 Bulletin 70 (E. S. R., 11, p, 186), from which illustrations are also taken. 



Some problems in clieese curing, F. H. Hall, L. L. Van Slyke, H. A. Hakd- 

 iNCi, and E. B. Hart {Xcir York State Sta. Bnls. 203, 207, popnlared., pp. IH, ji(j. 1). — 

 A popular summary of ])ulletins 203 and 207 of the station noted above. 



Assistance offered to creameries and cheese factories, F. C. Harklson 

 {Ontario Agr. Col. and Expt. Farm Rpt. 1901, pp. 77-70). — Brief notes are given on 

 difficulties which have arisen in cheese factories in different parts of the Province. 

 These have included gassy fermentations, bad flavors, and pigment in cheese, a fishy 

 flavor in butter, etc. 



Dairy products of the Paris Exposition of 1900, H. E. Alvord ( U. S. Dept. 

 Agr., Bureau of A)ii))ial Industry Rpt. 1900, pip. 194-232, ph. 6, maps 7).- — A full 

 descriptive account is given of the dairy exhibit at the Paris J^xposition, together 

 with statistical data and other information concerning the dairy industry in the 

 countries represented. A list of awards made to exhibitors of dairy products from 

 the United States is appended. • 



VETERINARY SCIENCE AND PRACTICE. 



The historical development of the theory of animal diseases, W. Dikckkr- 



novv (Die Tlicorie der Thierkrankheiten in ihrer gesehichtUchen Eutirirkehnig. Berlin: 

 August Ifirschwald, 1902, pp. 30). — This pamphlet contains an address delivered in 

 the Veterinary High School at Berlin on the occasion of the recent celebrati<in of the 

 birthday of the German Emperor. The history of various theories proposed for 

 explaining animal diseases is discussed from the earliest times to the i)resent. 

 Esi)ecial attention is given to the theories entertained by (ireek and Latin writers 

 and by the continental writers from the time of the middle ages tip to tlie middle of 

 the i)ast century. 



Twelfth annual report on the veterinary service in Hungary, F. Hi'tyra 

 {.Talireshrr. Yd. Vngarn, 12 {1900), pp. I.',/,). — This report contains an account of the 

 organization and number of veterinarians in government service, the extent of various 



