l'.'ii)] vetkkinakv .u i:i>h I NE. 283 



Hi.- monthlj percentages of the average price In the Chicago district is provided 

 for use in connection with the formnla Cor determining a just price. 



The milk supply of Dublin, I >. HOUSTON (Dublin: Coop. Re/. Libr., 1918, pp. 

 .W; abridged in Better Bueineu, 3 (1918), No. .', pp. 97-169).— Results (.f a 



survey show high bacteriological counts in milk supplied to Dublin, The author 

 does unt expect that the exacting standards required by some American cities 

 for market milk can he adopted at once, hut urges that even considerably lower 

 standards would work great Improvement. In three appendixes the complete 



report gives details of bacteriological examinations of milk samples and milk 

 bnrns, together with specific suggestions for retailers. 



The book of butter, B. S. GUTHBIE (.Veto York: The Macmillan Co.. IPJfi, pp. 

 XV +270, figs. 60). — This is a textbook designed to cover the entire field of the 

 composition, manufacture, and marketing of butter. After introductory matter 

 on the history, chemistry, and food value of butter, there is given a chapter on 

 cleanliness in the utensils, equipment, and personnel of the creamery. Succeed- 

 ing chapters deal concisely with the care of milk after it leaves the udder ; 

 separation, grading, and neutralizing of cream; pasteurization, ripening, and 

 churning; flavors of butter; storage; and marketing. There are also brief 

 discussions on whey butter, renovated butter, and margarin. The volume closes 

 with a glossary and directions for testing milk, cream, and butter. 



The book of cheese, C. Thom and W. W. Fisk (New York: The Macmillan 

 Co., 1918, pp. XV I +392, figs. 74). — This volume emphasizes the science rather 

 than the art of cheese making. It is not a laboratory manual, but a statement 

 of the underlying principles and a compilation of facts for the use of the dairy 

 student and the beginner cheese maker. Milk in relation to cheese, the theory 

 of coagulation, lactic starters, and curd making are first discussed, and then 

 follows a classification of cheeses, with chapters devoted to the main types. 

 The manufacture of Cheddar cheese is discussed in considerable detail. Fac- 

 tory construction and organization, the history of the cheese industry in Amer- 

 ica, dairy tests of importance to the cheese maker, marketing cheese, the basis 

 of payment for milk at the factory, and the use of cheese in the household are 

 other topics considered. Many references to American and foreign literature 

 are given in footnotes and as bibliographies at the end of chapters. 



Condensed milk and milk powder, O. F. Hunziker (La Grange, III.: Author, 

 1918, 2. ed., rev. and oil, pp. .U7, jigs. 67). — This treatise is now considerably 

 enlarged to include developments in the condensed milk industry during the 

 four years since first publication (E. S. R., 31, p. 375). The additions consiM 

 chiefly of chapters on condensing milk by the continuous process, the manufac- 

 ture of malted milk, the standardization of natural and condensed milks, and 

 the use of the Mojonnier methods of testing milk products. The discussion of 

 the manufacture of milk powder is considerably altered, the chapter on bac- 

 teriological methods is enlarged, and the information on markets and prices is 

 brought up to date. 



VETERINARY MEDICINE. 



Some remarks on foot-and-mouth disease and other diseases in relation to 

 differential diagnosis, A. II. BEBBY (Vet. Bee, SO {1918), No. 1561, pp. 497- 

 504). — The diseases and abnormal conditions of the muzzle and buccal cavity 

 considered by the author include catarrhal, petechial, papular, vesicular, pus- 

 tular, ulcerative, necrotic, and actinomycotic stomatitis, foot-and-mouth dis- 

 ease, necrotic ulcers on the tongue, mycotic stomatitis or "dirty tongue" dis- 

 ease, pseudomembranous stomatitis of sucklings, spreading s<>res of lips, rauula 

 or frog tongue, and pustular dermatitis. 



