DAIRYING. 753 



VETERINARY SCIENCE. 



Tuberculosis, E. P. Xiles {Virginia Sta. Bui. 39, pp. 43-54).— Xhis 

 is a general discussion of tuberculosis. The results of a tuberculin 

 test of the station herd and of one other herd are briefly stated, and 

 attention is called to the fact that 1 animal which on post-mortem exam- 

 ination showed tuberculous lesions afforded when injected with tuber- 

 culin a "reaction of only 1.1 degree. 



DAIRYING. 



Waste of fat in skim milk by the deep-setting process, W. H. 

 Jordan and J. M. Bartlett {Maine Sta. Bpt. 1893, pp. 95-100). — This 

 is a reprint of Bulletin 5 of the station (E. S, E.., 5, p. 999), with a dis- 

 cussion of the necessity of submerging cans as compared with sinking- 

 tliem in the water to the depth of the milk in the can. The data pre- 

 sented in Bulletin 5 are considered with reference to this point. As a 

 rule the skim milk from cans entirely submerged contains slightly less 

 fat than that from cans not submerged or sealed. 



"The value of submerging as a means of decreasing the waste of fat in the skimmed 

 milk does not become apparent through the foregoing figures. It should be remem- 

 bered, however, that in all these cases ice was used and kept in the tanks all the 

 time. If this were not doue the chauces would appear to be in favor of submerging, 

 because the greater the volume of water the less its temperature would be raised by- 

 cooling the warm milk." 



Experiments in salting butter, W. S. Sweetser and E. J. Weld 



{Pennsylvania Sta. Rpt. 1893, pp. 58-60). — In 3 separate trials the churn- 

 ing was separated into 3 equal portions, 1 portion being salted at the 

 rate of 1 oz. per pound, another at the rate of 1^ oz. per pound, and the 

 third not salted. In one case only ^ oz. of salt was used instead of IJ 

 oz. In 2 of the churnings a fourth jDortion was salted in the churn by 

 the use of a strong brine. The separate lots of butter were all worked 

 as nearly alike as possible, and samples were taken for the determina- 

 tion of water, fat, and salt. The results of the trials, including the 

 analyses of the butter, are tabulated. The butter salted with ^ oz. of 

 salt contained 11.7 per cent of water; that salted with 1 oz. averaged 

 9.81 per cent; with 1^ oz., 9.G8 per cent; salted with brine, 12.09 per 

 cent; and unsalted, 13,31 per cent. "Tlie aniount of salt retained in 

 the butter varied in these trials from 1.35 to 6.02 per cent and seems 

 to be dependent upon the amount of salt added." When the butter 

 was salted with brine " practically none of the salt was retained. . . . 

 Salting by this method seems to be labor and salt thrown away." 



The composition of dairy products, H. Snyder ( Minnesota Sta. Bpt. 1S93, pp. 

 50-62).— A. reprint from Bulletin 27 of the station (E. S. R., 4, p. 150). 



Butter substitutes, W. Frear, J. W. Fields, and W. S. Swektser {Pennsylvania 

 Sta. Rpt. lS93,pp. 55-58). — Analyses are given of 5 samples of butter, 4 of which were 

 U107— No. 8 6 



