250 



EXPERIMENT STATION RECORD. 



The relation of the color of milk to its fat content, N. .Trnsex (Malkerei 

 Tidendc, 7 (AsW); Xord. Mcjeri Tidn.,9 {lSTi4),p.284). 



Exhaustiveness of churning cream, E. H. Farrington {Amer. Ayr., 1894, Aug., 

 p. 426). — Suggestions iis to the temperature to be maintained in order to get best 

 results in churning different kinds of cream. It is claimed "that within certain 

 limits the thickness of the cream and the temperature at which it is churned have 

 more influence on the exhaustiveness of churning than does the acidity or sourness 

 of Ihc cream."' 



Milk testing and payment for milk by results, C. C. Lance (2IeIboun>e: TUhcr- 

 lei(jh .f- Ikunir, L'd cd.; noticed hi Chcin. Xew.s, 70 {1894), No. 1809, p. 47). 



Some recent methods and apparatus for the examination of the fat content 

 of milk by means of centrifugal force, J. Sebelien" (Norsk Landmandshhid, 13 

 {1894), pp. 219-123). 



Babcock's milk test, F. H. Werenskiold {Norsk Latidmandshlad, 13 {1894), pp. 263, 



264). 



Certified tests of dairy cows, G. E. Morrow {Illinois Sfa. Bid. 33, p. 400).— The 

 station offers to supervise tests of dairy herds in the State under certain conditions, 

 which are stated. 



Preservation of milk for purposes of analysis, M. KtJHN {Molk. Ztg., 8 {1894), 

 No. 24,1). 354). — Trials were made with borax, boracic acid, salicylic acid, fluorin 

 compounds, and bichromate of potash. Of the fluorin compounds the sodium fluorid 

 was the most promising. The bichromate was satisfactory, especially when the 

 milk was kei)t in a cool place. 



Test of milk by pressure, R. Leze and E. Hilsont {.Jour. I'harm. et Chim., SO 

 {1894), ser.5. No. 4, pp. 178-180). — Tests principally of the relation of pressure to 

 coagulation. 



The milk supply of Berlin, B. Martiny ( Berlin : Deut. Landw. Gesell., 1894, pp. 18, 

 map 1). — (iives statistics as to the supply of Berlin Avith milk, the source of the 

 supply, and a map showing the amounts of milk brought by rail from different 

 directions. 



The importance of bacteriology in cheese-making, F. J, Herz {Ahs. in Chem. 

 Ztg., IS {1894), No. 44, Repert.,p. 143). 



Swedish butter exhibitions {Tidskr. Landtmdn, 15 {1894), pp. 170, 171). — Butter 

 exhibitions were held in Malmii February 19, 1894, and in Gothenburg January 22 

 and February 12, 1894. Fifty-five creameries and private dairies took part in the 

 first-mentioned exhibition and 47 in the last one. The average scoring of the butter 

 on a scale of 12 points and the water content of the butter were as follows: 



Scoring and umter content of hutter exhihited. 



Maliuii 



Gothenburg 

 Do ... 



Scorins of butter. 



Average 

 for all. 



Points. 

 11.3 

 10.9 

 11.4 



Proprie- 

 tary 

 cream- 

 ery. 



Points. 

 ll.,t 

 10.6 

 11.2 



Water content of butter. 



Average. 



Per cent. 

 14.64 

 13.47 

 13.29 



Per cent. 

 17.65 

 20.22 

 15.66 



Lowest. 



Per ce7it. 

 11.53 

 10.62 

 10.33 



TECHNOLOGY. 



-¥. W. WOLL. 



Studies on alcoholic fermentation, X. von Chudiakow {Landw. Jahrb., 23, No. 

 2 and 3, pp. 391-534). 



The temperature of fermentation in Algeria, J. Dugast {Agr. Prat,, 58 {1894), 

 No. 35, pp. 315-320). — An article on the best temperature for wine-making. 



