344 EXPERIMENT STATION RECORD. 



desired, but by cultivating two dift'erent oiganisms and mixing them at the same 

 time in the milk used for a starter, I have sncceeded in obtaining a starter which 

 l)rodiiccd both good acid and an excellent flavor in the cream. I have cither used 

 a short bacterium, previously described by me under the name of Bacterium acidi 

 lactic), as acid former, or another longer, staff-like bacterium, which I have found 

 present in many places in our coiintry. ... I have obtained flavor by the applica- 

 tion of either of these bacteria in connection with one of the yeast fungi jn-evionsly 

 described as producing both alcohol and lactic acid in milk (Saccharomyces lactis and 

 .S. acidi lactici). ... It must finally be emphasized, in speaking of pure cultures as 

 fermentation starters for ripening cream, that in the majority of cases it will hardly 

 pay for the trouble of applying such if the cream to be ripened be not previously 

 pasteurized." 



American dairying, H. B. Gurler {Chica(jo: J. U. Sanders J'ut>lifihi>i() Co., 1S94, 

 pp. ..'07,fuis. 7(1). — This is a practical treatise on dairy farming and creamery manage- 

 ment by a practical and very successful dairyman and creamery manager. In 

 addition to his practical knowledge on dairying the author shows himself lo be 

 familiar with the work in this line of the agricultural experiment statiims in this 

 country, and quotes freely from their publications. 



Under the head of private dairying are treated the selection and breeding of the 

 dairy herd; feeding and management; care of dairy utensils; milking; treatment of 

 the milk from the cow to the cream vat; ripening and churning; salting, working, 

 packing, printing, and marketing butter; and the use of skim milk. 



Under creamery management, the care of milk by patrons; receiving milk at the 

 creamery; the Babcock milk test; tempering and separating; ripening and churning 

 cream; salting, working, packing, and marketing butter; the care of skim milk; 

 and the care of buildings and utensils are treated, and suggestions are given to 

 those about to build a creamery; remarks on the work of cream-gathering cream- 

 eries; a talk with creamery employees, and a description of the testing of cream l)y 

 means of alkaline tablets, as suggested by Farrington. The chapter on the Babcock 

 milk test is liy E. H. Farrington. 



Trials of the Flensburger separator, H. HoiT (Molk. Ztr/., S {1S94). Xo. '4, pp. 

 510,517, fig. 1). 



Dairy school and experiment station at Mamirolle (France), E. MaK( iial 

 (Bid. Mill. Jfjr. Beh/iqiie, 10 {1894), No. l,l)p. 55(1, fir/. 7).— Notes on the dairy industry 

 in three departments in eastern France, curriculum of the school, and results of 

 investigations made by the experiment station. 



TECHNOLOGY. 



The potato starch industry, E. Wiggis (Amer. J(/r. (viiddle ed.), 54 {1S94), Xo. 

 4, pp. S9, 90, fill. 1). 



Cause of and means for the prevention of foaming in sugar manufacture. H. 

 C. P. Geerligs ( ]\'cst Java Siujar Sta. f'oiiir. lJ,pp. 1-9). 



The use of sulphuric acid in sugar manufacture, H, C. P. Geerlig.s ( ITest Java 

 Sugar Sta. Confr. 1?., pp. 15-?0). 



The effect of lime and baryta on glucose, and their use in practice, H. C. P. 

 Geerligs (Jkqir. from Arch. Java Siiikeriud., 1S93, pp. 10). 



Palm sugar, H. C. P. Geerligs (Bepr. from Arch. Java Suikeriiid., 1893, pp. 18, 19). 



The production of cane sugar from sugar cane, H. Winter ( We^t Java Sugar 

 Sta. Contr. 1, pp. 40-49). 



Clearing of glucose containing sap by the use of neutral or basic acetate of 

 lead, H. C. P. Geerligs ( We><t Jara Sugar Sta. ('oiilr. 12, pp. 9-15). 



The separation of .sirups, H. C. P. Geerligs (Repr. from Arch. Java Snikeriud., 

 1893, pp. 4-6), 



