934 



EXPERIMENT STATION RECORD. 



given. The map gives the geographical distribution of the parasites 

 of man in Italy. 



This work represents years of hard labor on the part of Parona, and 

 is one which is absolutely indispensable to all original workers in hel- 

 minthology. — C w. stiles. 



A test of serum from tuberculous animals as a diagnostic agent for tubercu- 

 losis, Eber (Ztschr. Fleisch- u^d Milch Hyg., 5 {1895), No. 5, pp. 91, 92). — No reaction 

 resulted after the serum was employed. 



The teeth of the horse, W. G. Ridewood {Nat. Sci., 6 {1895), No. 38, pp. 249-258, 

 figs. 2). 



DAIRYING. 



The composition and analysis of milk and milk products, 



H. D. Richmond {Analyst, 20 {1895)., Mar., pp. 54-56). — A report on the 

 work done during 1894 in the laboratory of the Aylesbury Dairy Com- 

 pany. The results of analyses of 28,455 sami)les of milk are summa- 

 rized by months. The average for the year was 1.0322 sp. gr., 12.67 per 

 cent solids, 3.86 jjer cent fat, and 8.81 per cent solids-uot fat. "As is 

 usual, the poorest milk is found in the summer and the maximum is 

 attained in November." 



The 2,269 samples of cream tested showed an average for the year of 

 48.9 per cent of fat. The average for 44 samples of clotted cream was: 

 Water 31.59, fat 60.25, solids-uot- fat 8.16, and ash 0.69 per cent. 



The composition of the 174 samples of butter from different coun- 

 tries was as follows: 



Composition of hitler as sold in England. 



French batter, fresh (41 samples) : 



Highest 



Lowest 



Average 



French butter, salted (31 samples) : 



Highest 



Lowest 



Average 



Brittany butter (6 samples) : 



Highest 



Lowest 



Average 



English butter, fresh (22 samples) : 



Higbest 



Lowest 



Average 



English butter, salted (46 samples) : 



Highest 



Lowest 



Average 



Australian and New Zealand butter (6 samples) 



Highest 



Lowest 



Water. 



Per cent. 

 14.32 

 12. 78 

 13.60 



13.57 



9.68 



U.27 



14.81 

 13. 75 

 14.26 



15.23 

 11.90 

 13.49 



16.39 

 10.19 

 13.11 



12.53 

 8.24 

 10.72 



Fat. 



Per cent. 



86.08 

 84.19 

 85.05 



87.72 

 82.98 

 85.28 



84.36 

 83.18 

 83.84 



87.62 

 84.03 

 85.70 



87.65 

 79.99 

 83.94 



89.82 

 85.41 

 87.21 



Solids- 

 not-fat. 



Per cent. 



2.47 



.78 



1.35 



4.63 

 1.96 

 3.45 



2.01 

 L78 

 1.90 



1.83 

 .48 

 .81 



5.16 

 1.90 

 2.95 



2.59 

 1.44 

 2.07 



Salt. 



Per cent. 



0.19 



.03 



.09 



3.29 



.57 



1.97 



.25 

 .09 

 .16 



1.07 

 .01 

 .14 



4.30 



.90 



2.11 



L55 



.92 



L23 



Ratio of 

 water to 

 solids- 

 not-fat 

 less salt. 



9.2 



13.1 



6.4 



7.9 



The analysis is given of the fat of. several samples. Analysis of a 

 sample of salted butter when first made and after keeping in a cask for 

 1 month showed that the percentage of water had diminished from 15.24 



