VETERINARY SCIENCE AND PRACTICE. 1023 



Human food articles {Massachusetts State Sta, Bui. 57, p. 2). — Analyses with ref- 

 erence to food ingredients of roasted oats, Hecker's oatmeal, rolled avena, and rolled 

 oats. 



Analyses of fodder articles {Massachusetts State Sta. Bui. 57, pp. 5-5). — Analyses 

 of Canada hay, linseed meal, Chicago maize feed, wheat bran, com products, oat 

 feed, Atlas meal (dry distillery feed), and water grass (sedge), the last two with refer- 

 ence to fertilizing ingredients. 



Does the palm-nut meal obtained in the extraction process contain carbon 

 bisulphid or other objectionable substance ? W. Sonne and A. Schmidt {Ztschr. 

 landw. Ver. Hessen, 1895, No. 10, pp. 73, 74). — After describing the method by which 

 the meal is obtained in the extraction of oil from palm nuts by carbon bisulphid, 

 the authors mention 2 experiments with meal from a factory in Darmstadt. This 

 meal was found to be entirely free from bisulphid or other similar substance of 

 objectionable smell or taste. 



Oleomargarin, a hygienic study, A. Jolles {Ahs. in. Chem. Ztg., 19 {1895), No. 10, 

 Repert.,p. S2). 



Feeding stufiF from peat and molasses, A. Wagner {German patent; Chem. Ztg., 

 19 {1895), No. 31, p. 713). 



Detection of adulterants in olive oil, A. MiJNTZ {Bui. Min. Agr. France, 14 

 {1895), No. 1, pp. 89-126, fig. 2). 



Digestion of fat in the stomach, C. Contejean {Arch, de Physiol. [5], 6, I, p. 

 125; ahs. in Centbl. Fhysiol., 8, p. 581, and in Chem. Centbl., 1895, I, No. 3, p. 164). 



Digestion products of casein and their phosphorus content, W. von Morac* 

 ZEWSKi {Ztschr. physiol. Chem., 20, No. 1 and 2, pp. 28-51; ahs. in Chem. Centbl., 1894, 

 II, No. 23, p. 919). 



The uuclein resulting in the pepsin digestion of casein, J. Sebelien {Chem. 

 Ztg., 18 {1894), No. 102, p. 2018).— A preliminary note. 



Ho'wr to make the most of the cow in -winter, A. Pottie {Jour. Bath and West 

 of Eng. Soc, ser. 4, 4 {1893-94), pp. 208-212). —The author argues for warmer stables 

 in winter, and gives the results of his experience and observation with thermome- 

 ters. He recommends 63° F. as the proper temperature for a cow stable in winter. 

 The cows not only give more milk, in his experience, but are kept in better con- 

 dition than when the temperature is colder or much warmer. He cites two striking 

 instances in which the milk yield of herds was materially increased and their condi- 

 tion improved by raising the temperature of the cold stables to about 63^^. 



Cattle feeding, W. P. Wheeler {New York State Sta. Rpt. 1893, pp. 212-214).— 

 Remarks on the kinds of food fed in different parts of the year in the test of breeds 

 of dairy cows. 



Organized cottage poultry keeping, G. F. 0. Pyper {Jour. Bath and West of Eng. 

 Soc, ser. 4, 4 {189S-'94), pp. 71-82). 



VETERINARY SCIENCE AND PRACTICE. 



Experiments with tuberculin on non-tuberculous cows, J. Law 



{New Yoric Cornell Sta. Bui. 82, pp. 659-676).— Five healthy cows, 3 of 

 which were giving milk, received weekly full doses of tuberculiu, and 

 their temperature was taken every 2 hours, from 9 to 20 hours after 

 injection, and compared with their normal temperature. These injec- 

 tious exercised no noticeable influence on the temi)erature of the ani- 

 mals, yield of milk, or on the percentage of fat in the milk. " There is 

 nothing in the record of temperatures that would indicate, either at the 

 time of the injection or later, that the tuberculin would prove inimical 

 in any way. So far as there is evidence before us, everything poiMts to 

 the harmlessness of a single test dose on a sound system." 



