DAmYING. 83 



fQuiid and flat, about 10 iii. in diameter and 5 m. high. After having 

 been kept in a basement curing room for about six weeks, tlie cheese bad 

 a sharp odor somewhat resembling that of Roquefort cheese. — f. w. 



WOLL. 



Comparison of deep-setting and centrifugal methods of cream 

 ing milk, L. L. Van Slyke {-Xeii- York 8tate 8ta. Rpt. 189^, p. 4(J9). — 

 In a comparison of Ayrshire, Devon, Guernsey, Holderness, and Jersey 

 breeds of cows, trials were made during the first period of lactation in 

 raising the cream by deep-setting, and by means of the hand separa- 

 tor. A summary, by breeds, for the first period of lactation is tabu 

 lated. , 



"The results show that, iu the case of every hreed, the separator gives better results 

 in yield of butter. The increased yield was greatest with the Holsteins and second 

 with the Ayrshires. According to the above results, a herd of 6 or 7 Holsteins 

 would, with a separator, make an increased yield of butter in 1 year sufficient to 

 pay for a separator, while a herd of 12 Ayrshires, 16 Devons, 18 Holderness or Jer- 

 seys, or 24 Guernseys would do the same." 



An acid test of cream, E. H. Farrington {Illinois Sta. Bui. 32, 

 pp. 389-394). — For conveniently testing the acidity ot cream in ripen- 

 ing it, the author proposes to use alkaline tablets containing a definite 

 amonnt of solid alkali and indicator. From his formula, tablets have . 

 been made by a manufacturing chemist and placed ux)on the market. 

 Each tablet is equivalent to 4.GG cc. of decinormal alkali in neutraliz- 

 ing power. The tablets are dissolved in water and added to 25 cc. of 

 the cream until the indicator gives a permanent color. 



"The indications are that a cream which requires a solution of 6 or more tablets to 

 change its color is too sour. The butter made from such cream will be 'oft" flavor.' 

 The only general direction that can now be given as apjilicable to nearly all cream 

 is to churn it when 25 cc. of the thoroughly mixed cream is not colored by a solu- 

 tion of 4 tablets, but is decidely colored by a solution of 5 tablets, 



"Some dairymen may prefer to churn a less acid cream and adopt the sourness of 

 cream which will give a color with a solution of 3 tablets. 



"Comparative trials made by each person of the acidity of the cream and the liavor 

 of the butter made from it will be a satisfactory guide to follow." 



A milk fault and its cause, W. Thorner {Chem. Ztg., 18 {1894), Wo. 

 33,])p. 607-609). — During the summer the milk of one of the patrons 

 of a creamery develoj)ed a very disagreeable odor which was trans- 

 mitted to the butter, often making it unsalable. Previously the butter 

 made from this milk had been of good quality. The author visited the 

 farm of the patron and took sami)les of the milk of different cows from 

 the first and last portions of the milking, and of the well and brook 

 water which the cows drank. The herd was at the time on good pas- 

 turage and the stable and surrouudings were clean and favorable. 

 Cultures were made and studied from the samples taken. Nearly 

 every sample of milk contained an organism having the appearance of 

 a mold, and where this was present a putrid odor was noticeable. Pure 

 cultures were made of the supposed mold and all the forms of bacteria 

 present, and these verified the suspicion that the mold alone was the 



