DAIRYING. 483 



to milk, the sources of infection ami prever iou, the fermeutatious of milk, presei- 

 vatiouof milk, aiul disease producing bacte.- x iu milk; aud the third, of the rela- 

 tion of bacteria to milk products, including their roh in butter-making and cheese- 

 nuiking, abnormal changes in butter and abnormal fermentations in cheese. 



The treatment is clear aud concise, aud the technical terms necessarily used are 

 detincd in a glossary at the eud of the book. Illustrations are entirely omitted, " on 

 account," as the author says, "of the general unsatisfactory nature of tlie ordinary 

 processes used in reproducing bacteria." 



Observations on the dairy indu.stry in the United States and Canjida, J. 

 HiKDEi. (Wahniehmumjen aiif milchivirthschaftlichem Gebiete in den I'ereinUjten Staatcn 

 run Nord-Amerila und Kanada. Darmstadt : A. Bevgstrdsser, 1894, pp. 201, fiys. 45). — 

 'Phis book gives au interesting account of what the author saw of American dairy- 

 ing on his travels in the United States and Canada. The dairy work of the experi- 

 ment stations, the management of private dairies and of cooperative creameries 

 aud cheese factories, and exhibits of improved dairy machinery at the World's 

 Fair are described in detail. The butter markets, dairy boards of trade, aud milk 

 snpply of cities also receive attention. 



Iu the chapter on " What is America doing for the advancement of dairying?" au 

 account is given of the experiment-statiou system of this country, the dairy schools, 

 and the State dairy commissions and associations. The author hnds much to com- 

 mend and much which he believes might be imitated in Germany with advantage. 



Encouragement of the dairy interests of North Carolina through the medium 

 of State fairs, F. E. Emery (Xorth Carolina Sla. Bui. 102, pp. 227-235). — Kernarks on 

 the improvenu'nt of dairy stock, a report of the test of dairy cows at the State Fair 

 in 1893, aud a plan for a test of dairy cows at the State Fair in 1894. The test in 

 1893 included 10 cows of various breeds. The percentage of fat found in the milk 

 ranged from 1.4 (native) to 8.4 (Jersey). 



The progress of the dairy industry in North Carolina, H. B Battle {North 

 Carolina Sta. Bui. 101, pp. 210-224). — A paper discussing this (juestion with the aid 

 of statistics. It is shown that during the 10 years from 1880-'90 the number of 

 impr()\'ed milch cows, the total yield of milk, butter, and cheese, aud the average 

 yield per cow have all materially increased, and that the number of butter factories 

 iu the State is ou the increase. 



Dairying in Victoria {Jour. lBritish~\ Bd. Af/r., 1 {1S94), Xo. 1, pp. 20, 21). — Sta- 

 tistics of the dairy industry in Victoria and an account of what is being done by 

 bonuses and otherwise to encourage it. 



Bacteria and dirt in milk, L. Schmelck {Landmaiidshladc, 27 {1804), pp. 530, 531; 

 Mdlkrrilid., 7 {1S04), p. 548; ahs. from Her. Internat. Falsi/., 1894, July 15. 



Creaming and aerating milk, H. H. Wing {New York Cornell Sta. Ept. JS92, pp. 

 113-142).— X reprint of Bulletin 3!) of the station (E. S. E., 4, p. 361). 



Ludlow's hand milk centrifuge {Dent, landw. Presse, 21 {1894), No. 79, p. 753, 

 Jifis. 4). 



Some remarks on Babcocks method of fat determination, F. W. Woll ( Tidskr. 

 norske Landbr., 1 {1894), pp. 285-203). — A short historical sketch, with general 

 remarks bearing upon the application of the method in (creameries aud ]>rivate 

 dairies. — F. w. woi.L. 



Manufacture of butter {Bol. Nac. Agr., 18 {1894), No. 15 and 16, pp. 359-365). 



On cooperative creameries, G. Gkotenfelt and A. Granstrom {Aabo : Imperial 

 Finnish A<jl. Soc, 1803, pp. 60). — A prize essay. 



Some Fyen cooperative creamery accounts, B. Boggild {Mdlkcritid., 7 {1894), 

 pp. 517-527). 



A Swedish cooperative creamery {Nord. Mejeri Tidn., {1894), pp. 365, 366). 



Trials of churns at Cambridge, R. E. Crutchley {Jom\ Eoij. Agr. Soc. England, 

 sn: 3, 5 {1804), No. 10, pp. 487-407, dgms. 2, figs. 4).— The time and power re(iuired 

 by each churn, the per cent of butter to cream, aud other data are given. 



Swedish butter exhibitions {Tidskr. L'andimdn., 15 {1894), pp. 640, 641, 678, 679, 



