DAIRYING. 473 



A device for dipping cattle to destroy ticks, M. Francis ( Texas Sta. Bui. SO, jjp. 

 457, 4oS, (Jgms. ^).— An illustrated description of a tank ibr dipping cattle and an 

 estimate of the cost of construction. 



Formic aldehyde as a rapid hardening reagent for animal tissues, W. M- 



EccLES {Intcntat. Jour. Micr. and Nat. Svi., 4 {1S94), ser. 3, pp. 371, 372). 



DAIRYING. 



The composition of milk, cheese, and -whey and their relation 

 to one another, A. E. Shuttle worth {Ontario A(jl. Col. Bui. !Mi, pj). 

 9-10 j. — The chemical work done in connection with the experiments in 

 cheese-making rei)orted above is given in detail and the snmmarized 

 analyses of milk, whey, green cheese, and cured cheese are compared 

 with American analyses. The 2 sets of analyses agree quite closely, 

 and the results of analyses of whey lead the author to agree with 

 the conclusion of the New York State Station that " the loss of fat in 

 cheese-making is quite independent of the amount of fat in the milk." 

 The payment of milk according to test is discussed and the ratio is 

 given of fat to casein in a number of samjiles of milk, which " reveals 

 a gradual decrease with some variation in the proportion of casein to 

 fat as the milk increases in richness," The following statement is given 

 in regard to the yield of cheese from milk of different quality: 



"Fifteen hu'ndred pounds of milk L, containing an average of 3.302 per cent of 

 fat or a total of 49.539 lbs., yields 144.25 lbs. of green cheese, being 2.9 lbs. of cheese 

 for each pound of fat. The same weight of milk H, containing an average of 3.919 

 per cent of fat or a total of .58.731 lbs., yields 158 lbs. of green cheese, being 2 6 lbs. 

 of cheese for each pound of fat. Under exactly similar conditions of handling, the 

 rich milk yields 13J lbs. more cheese than the poor milk, but the poor milk makes 

 0.3 lb. of cheese more for every pound of fat than does the rich milk." 



From a calculation the author concludes that supposing H and L to 

 represent 2 i)atrous, by paying for the milk by weight, patron L, sup- 

 plying the poorer milk, would be paid G2 cts. more and patron II 02 cts. 

 less than his share based on the value of the c'ueese made; by paying 

 on the basis of fat content patron L would be paid 75 cents too mnch 

 and patron H 75 cts. too little. 



Desiccated milk, F. T. Shutt {Canada E.rptl. Farms Bpt. 1893, p. 

 151). — This substance, which is a yellowish-white ponder, was obtained 

 from Prince Edward Island, where it is made by the evaporation of 

 milk to which a certain amount of cane sugar has been added. It is 

 claimed that the })Owder may be preserved in good condition and 

 palatable for a length of time, even though exposed to the atmosphere. 

 Analysis showed the following composition : Water, 5.44 per cent; fat, 

 21.73; albuminoids, 18.01; milk sugar, 25.22; cane sugar, 2G.45; and 

 ash, (;3.15. 



Chemical action of a "new" bacteria in milk, A. Bernstein 

 {Abs. in Milch Zt,j., ;23 {1894), No. 31, pp. 542, 543).— in a paper before the 



