DAIRY FARMING DAIRYING. 479 



1.68 per cent, ash 0.45 per cent, acid 4.(i°, aldehyde fij^ure 10.0°, and jirotein 

 factor for the aldehyde figure 0.154. 



The milk supply of cities, A. Clevisch (Die Versorgung dcr Stadte mit 

 Milch. Hanover, IDOO, pp. riII+96, pis. //). — This consists mainly of statistical 

 information regarding the millv supply of the cities in Germany. A bibliography 

 is appended. 



Notices of judgment (U. 8. Dept. Agr., Notices of Judgment 331, 332, 335, 

 336, 338, 3Jil, 3JjJ,, 3J,7, 351, 310, p. 1 eac/i ) .—These relate to the adulteration of 

 milli and cream, misbranding of butter and of Roquefort cheese, and the adul- 

 teration and misbranding of Neufchatel cream cheese. 



The objections to goat milk, J. Crepin {Hyg. Viande et Lait, 4 (1910), No. 6, 

 pp. 305-333). — This is an answer to those who object to the use of goat's milk. 

 Analyses are given of the milk of goats in different countries. 



The preparation of soured milk (Dairy, 22 (1910), No. 258, p. 155, fig. 1). — 

 A brief description of a patented apparatus called the " lactigenerator," which 

 is used for preparing Bulgarian sour milk. It consists of a milk vessel sur- 

 rounded by a water jacket, heated by 2 alternative gas jets, one for sterilizing 

 the milk and a smaller one for maintaining a constant temperatui'e during the 

 process of incubation. The sterilizing, cooling, incubating, and final cooling are 

 all done in the same vessel and without handling the milk during the entire 

 process except to remove the cover in order to remove the scum formed during 

 the sterilizing and to add the ferment. 



Concerning the yield and sale of cream, H. Schkott-Fiechtl (Mitt. Deut. 

 Landw. Gesell., 25 (1910), Nos. 5, pp. 67, 68; 6, pp. 81, 82; 7, pp. 98-100; 8, pp. 

 109, 110; 11, p. 167, 168; 13, pp. 195. 196; 1.',, pp. 207-209; 15, pp. 220, 221; 

 21, pp. 313-315; 22, pp. 3Jt0, 341). — This series of articles contains statistical 

 data on the production and sale of milk, cream, and butter in Germany. The 

 advantages of different styles of separators and the factors which influence 

 the separation of cream and related matters are also discussed. 



In comparing the relative advantages of selling milk and cream the author 

 lays considerable emphasis on the economy of utilizing skim milk on the farm 

 where it is produced. The danger of spreading tuberculosis when the mixed 

 skim milk is sent from the creamery to the fai-m is pointed out. Although the 

 author thinks that as a general proposition it is more economical to sell milk 

 rather than cream, this is a question which each patron must decide for himself 

 as local conditions may materially affect the situation. 



Dairy cattle and the butter test: Twenty years' experience, E. Mathews 

 ET AL. (Jour. Roy. Agr. 8oc. England, 70 (1909), pp. 36-60, figs. i3).— This con- 

 tains an account of improvements made in recent years as to the manner of 

 conducting butter tests at English dairy shows. There is also a discussion of 

 the factors that influence the churnability of creams. Tables are given showing 

 the percentages of different sizes of fat globules in milk of various grades of 

 cows, and of the percentages of the total fat content in the different sized 

 globules. 



Results of butter inspection in the Baltic and northwest region of Russia 

 from November, 1909, to February, 1910, IIappicii (Ahs. in j\nicliw. Zentbl., 

 6 (1910), No. 5, pp. 236-239).— An-dlyticul data of butter are rei)orted. The 

 range of constants was as follows : Water 9.1 to 16.2 per cent, melting point 

 30.5 to 35.5°, acidity O.S to 4.2 per cent, Reichert-Meissl number 21.4 to 30.7, 

 Kottstorfer number 219.1 to 235.8, specific gravity 0.8635 to 0.S665, and Krismer 

 number 52 to 65.5. 



On the presence of fungi in butter, H. KtJHL (Centbl. Balct. [etc.'\, 2. 

 AU., 27 (1910), No. Jt-9, pp. 167-169).— The author describes a species of 

 Dematium which was found with a blue mold In rancid butter. 



