1026 EXPERIMENT STATION RECORD. 



The manufacture of Cheddar cheese, T, C. Candy {Jour. Bath and Westof Eng. 

 Soc, 8er.4, 4 (1893-'94), pp. 127-131).— BetaUed ])opular description of the author's 

 method. 



Experiments relating to the manufacture of Edam cheese, L. L. Van Slyke 

 (Neiv York State. Sta. Ept. 1893, pp. 244-263, figs. 5).—k reprint from Bulletin No. 56 

 of the station (E. S. K,, 5, p. 211), with the addition of 4 figures showing press and 

 Baiting molds. 



Experiments relating to the manufacture of Gouda cheese, L. L. Van Slyke 

 {New York State Sta. Bpt. lS93,pp. 264-275, figs. 4).— A reprint from Bulletin No. 56 of 

 the station (E. S. E., 5, p. 211). 



Study of the cheese-ripening process, L. L. Van Slyke (New York State Sta. Bpt. 

 1S93, pp. 276-2S5).—K reprint from Bulletin No. 54 of the station (E. S. R., 5, p. 85). 



Experiments relating to the manufacture of cheese from normal milk rich in 

 fat, L. L. Van Slyke {New York State Sta. Bpt. 1893, pp. 285-319).— A. reprint from 

 Bulletin No. 54 of the station (E. S. R., 5, p. 85). 



Character and extent of investigation made in relation to the manufacture of 

 cheese in cheese factories during the season of 1893, L. L. Van Slyke {New 

 York State Sta. Bpt. 1893, pp. 319-486).— A reprint of Bulletin No. 65 of the station 

 (E. S.R., 5,p.892). 



Dairying from a business standpoint, G. A. Bowkn {Bpt. Maine Bd. Agr. 

 1893-94, pp. 95-105). — A general paper recommending accurate and modern scien- 

 tific methods. 



Dairying at the World's Fair, J. Gould {Bpt. Maine Bd. Agr. 1893-'94, pp. 

 133-144). — A paper briefly discussing the dairy exhibitions at the World's Fair and 

 speaking of their value as public instructors. 



General dairy practice, W. D. Hoard {Bpt. Maine Bd. Agr. 1893-94, pp. 118-128). 



The progress and conclusions of modern science as applied to practical 

 dairying, W. D. Hoard {Bpt. Maine Bd. Agr. 1893-'94, pp. 83-90).— A popular paper 

 on the subject urging the more extensive application among farmers of scientific 

 methods in dairying, the testing of milk, careful feeding, and a systematic study of 

 the herds. 



Matzoon, H. J. Patterson {Agl. Sci., 8 {1894), No. 10-11, pp. 447, 448).— The 

 analysis of this drink made from milk is given. 



TECHNOLOGY. 



Experiments with corn for brewing, 0. Schubert {Allg. ZtscJir. 

 B'ierhr. und Malzfabr., ii2, p. 888; abs. in Vierteljahr. Cheni. Nahr. und 

 Genussmtl., 9, p. 40G, and in Chem. Centbl., 1895, I, Ifo. 7, p. 401). — 

 Experimeuts in the use of maize for brewing showed that the process 

 was normal and a beer produced which could not be distinguished 

 from normal lager beer by analysis, but had a peculiar taste. The 

 latter is considered disadvantageous to the use of corn for brewing. 



The silk industry in France, N. Rondot {L^Industrie de la Soie 

 en France. Lyons: 1894, pp. 150). — This is a comprehensive popular 

 work, largely historical in character, tracing the development of the 

 silk industry in France from the earliest times, and also treating briefly 

 the different processes in the manufacture of silk goods of all sorts, 

 including ribbons, tulles, etc., as well as dress goods. The author 

 states that silk came to us from the Orient, and that Asiatic silk was 

 woven in Europe long before the silkworm itself or the art of draw- 

 ing threads from its cocoons was known to western peoples. About 

 the middle of the 15th century the true history of silk making in 



