DAIRYING. 169 



alone upon tlie increasing acidity of the milk, but npon the relative 

 number of the bacilli in proportion to other milk bacteria. The larger 

 the proportion of cholera bacilli the lon.<>er they retained their viru- 

 lence. The conclusion from these experiments is that there is no ground 

 for regarding as especially dangerous the cheese made in a cholera- 

 infected district, or for compelling cheese factories in such districts to 

 close. 



Swedish butter exhibitions ( Tidsh: Landtman, 15 (1S94), pp. 379, 380, 390).— The 

 ninth iu a series of butter cxhil)ition.s at (iotbenburg (Sweden) was held April 23 

 last. Sixty-two butter factories exhibited. Out of a i)Ossible score of 12 the average 

 score was 11.3 iioints; the dairy butter scored 11.3 ^joints on an average, the proprie- 

 tary creamery butter 11.(5 points, and the cooperative creamery butter 11.1 points. 

 Tlie average water content of tlie butter exhibited was 13.02 per cent, ranging from 

 9.13 per cent to 16..57 per cent. Eighty-two per cent of the samples exhibited con- 

 tained between 11 and 15 per cent of water. 



The twenty-third butter exhibition at Malmo (Sweden) took place on May 7 last. 

 Fifty factories exhibited. The average score was 11.6 points; imvato dairy butter 

 11.-5 on an average, proprietary creamery butter 11.3, and cooperative creamery but- 

 ter 11.8 points. Average water content for all samples 13.82 per cent, the analyses 

 ranging fr-om 11. 6.^ to 16.38 per cent. Eighty-two per cent of the samples had 

 between 11 and 15 per cent of water. — F. w. moll. 



Process for preserving milk and cream for a length of time, rendering it 

 suitable for lengthy transit, W. F. E. Casse (Jour. Soc Chem. lnd.,13 {ISOi), Xo. 

 5, p. 537). — A process patented in England for preserving milk by adding frozen 

 milk and packing iu sawdust. Milk is said to be kept fresh 2 or S-Aveeks by this 

 means. 



Variations in the "latent period" of coagulation of milk treated with rennet, 

 C. Packs {Compi. Bend., US {1894), No. 23, pp. 1291-1J94).— The latent period of 

 coagulation is defiued as the period which elapses between the addition of the ren- 

 net and the curdling of the liquid. 



Some observations on the working of the Cooley system and the De Laval 

 separator sy.stem in cooperative creameries {Connecticut State Sta. Ept. 1893, pp. 

 145-170). — This is a reprint from part in of the Annual Report of the station for 

 1893 (E. S. R., 5, p. 998). 



Dairying in Ontario {Ontario Dept. of Agr. Special Bulletin, 1S94, May 1, p. 23). — 

 This is devoted to statistics of the dairy industry of Ontario, description and plan of 

 a separator creamery, and text of the laws under which 'dairy companies may be 

 incorporated. 



Dairy bulletin {Ontario Agl. College Bui. 93, pp. 20). — A popular bulletin on milk- 

 testing, sei)arator creameries, cream-gathering creameries, and the making of siniug 

 cheese, summer cheese, and fall cheese. 



Tests of dairy apparatus, H. P. Armshy, H. .T. Waters, and W. H. Caldwell 

 {Fennsi/lrania Sta. Bpt. 1892, pp. 51-64, Jigs. 4).— A reprint of Bulletin 20 of the sta- 

 tion (E. S. R., 4, p. 364). 



Tests of centrifugal separators, W. H. Caldwell {Pennsi/h-ania Sta. Bpt. 1892, 

 pp. 64-79, figs. 3).— A. reprint of Bulletin 22 of the station (E. S. R., 4, p. 751). 



Care of milk for cheese factories and creameries, H. H. Dean {Ontario J gl. 

 College Bui. 04, pp. 8). — A popular biiUetin. 



The quality of cheese resulting from feeding plants fertilized with chemical 

 fertilizers, C. Besaxo {Annuario B. Stas. Sper. Caseificio in Lodi, 1893, pp. 58-81).— 

 Replies to a circular letter on this subject addressed to dairymen and dealers, cor- 

 respondents differing widely in their reports. 



