VETERINARY MEDICINE. 481 



loss of 10.S8 lbs. of cheese in a vat of 3.511 lbs. of milk. On another day there 

 was very little loss. The greatest loss from milk both gassy and overrii)e was 

 8.9 lbs. of cheese in a vat of 4,469 lbs. of milk. The average loss from gassy 

 and overripe milk was gx-eater than the average loss from either gassy or over- 

 ripe milk alone. 



The loss of fat in whey was as follows: From milk cooled without aeration 

 0.2 per cent, cooled and dipped 0.22 per cent, stirred without cooling 0.22 per 

 cent, dipped without cooling 0.24 per cent, in a sweet, clean-flavored condition 

 0.1!t4 i)er cent, in gassy condition 0.210 per cent, in overripe condition 0.25 per 

 cent, and in overripe and gas.^y condition 0.2To per cent. 



Experiments with paraffining of cheese, N. O. Hofman-Bang, E. Holm, and 

 H. P. LUNDE {Ber. K. Vft. (xj Lnndhohojskoles Lab. LancUJkonom. Forsiig 

 [Copenhagen], 69 (1910), pp. 53; X. Y. Prodnee Rev. and Anier. Cream., 39 

 (1910), Xo. 11, pp. .',2.'/, 43o). — Experiments witli 2 to 3 weeks old Danish cheese 

 (Cheddar type) were conducted at four Danish combined creameries and cheese 

 factories during the season of 1908. The paraffining was done at a temperature 

 of 200 to 220° C, and increased the weight of the cheese 0.4 per cent. 



The average figures for the shrinkage in weight obtained were, for paraffined 

 cheese during periods of 30, 60, and 90 days, 0.3. 1.7, and 3.2 per cent, respect- 

 ively, and for the control cheese for the same periods, 2.9, 5.1, and 7.5 per cent. 

 Each time a lot of cheese was weighed, a cheese was scored by tw^o or three 

 judges. The results of the scoring show that the quality of the cheese was not 

 affected by the paraffining, either as regards its shape, color, texture, odor or 

 taste. 



The trials lead to the conclusion that the practice of paraffining is to be recom- 

 mended for the common types of Danish cheese. The work of curing the cheese 

 is decreased by paraffining, especially in the case of dry curing rooms, and the 

 expenses incident to the method are small in comparison with the advantages 

 obtained. The paraffined cheese must be handled more carefully than common 

 cheese, hence the method is especially advantageous in the case of small forms 

 of cheese. 



Concerning' kolozsvar cheese, Jaszberenyi and Jrk (Mezdgazdasdgi Szemle, 

 27 (1909), pp. J,97-500; ahs. in Ztschr. Untersuch. Nahr. u. Genmsmih, 19 

 (1910), No. 11, p. 673). — The authors report chemical investigations and give 

 the details of manufacture of this cheese, which is made from the milk of the 

 buffalo. 



It required 920 liters of milk to make 71 cheeses that weighed collectively 

 95.15 kg. before ripening and 85.05 kg. after ripening. The interior ripening 

 was found to be similar to that which takes place in Trappist cheese. Chem- 

 ical analysis gave the following results: Water 40.69, fat 28.12, protein 29.04, 

 ash 2.35, salt 0.61, lactic acid 0.84, and soluble nitrogen 4.24 per cent, and index 

 of refraction at 40° C, 39.6. 



VETERINARY MEDICINE. 



Immunity, protective vaccination, and serum-therapy, A. DieudonnIi; (Im- 

 munifdt. Hehnlzunpfnng and Serumthrrapie. Leipsie, 1909, 6. ed., rev., pp. 

 VII+2^'iO, figs. .5).— This, the sixth edition of this work, considers (1) natural 

 resistance (inborn immunity), (2) acquired immunity, (3) vaccination (artifi- 

 cial immunization), and (4) blood serum-therapy. The appendix considers tlie 

 more im]H)rt:int immunity reactions and has a good tcchnica! vocaludary. 



Vaccine infection of rabbits by intracutaneous injection of cowpox virus, 

 J. NovoTNY and B. Schick (Ztschr. InunimUdtsf. u. E.ipt. Thrr., I, Orig., 5 

 (1910), No. 6, pp. 688-6^//).— Injecting white rabbits with cowpox lymph intra- 



