DAIRY FARMING — DAIRYING. 383 



How to produce cream that makes good butter, O. F. Hunziker and G. L. 

 Ogle (Indiana Sta. Circ. 51 (1915), pp. S. figs. 7). — A general discussion of the 

 importance and methods of producing good cream for butter manufacture. 



Variations in the tests for fat in cream and skim milk, E. S. Guthrie and 

 G. C. SuppLEE (Xcw York Cornell Sta. Bui. 360 (1915), pp. 271-2S9. figs. 9).— 

 Experiments were conducted to determine the factors affecting the i")ercentage 

 of fat in cream from a centrifugal separator. The milk used was standardized, 

 usually to 4 i^er cent of fat. and about 40 qt. was used in each determination. 

 All the factors were studied with one machine, and some of them with other 

 styles of machines, five tyi>es being employed. 



It was found that " the percentage of fat in cream and in skim milk from 

 separators 1 and 2 was affected by low temperatures to a greater extent than 

 was that from the other three types of separators. The tests of the cream from 

 separators 1 and 5 were distinctly variable when there was a difference of ten 

 revolutions of the crank per minute. The other separators were not so affected. 

 The variation of ten turns of the crank did not materially affect the percentage 

 of fat in the skim milk. There is a slight increase in the test of the cream when 

 the inflow of milk is small. The percentage of fat in cream is in almost direct 

 proportion to that in the whole milk. The variation in the amount of whole 

 milk or of the liquid used for flushing does not cause an appreciable difference 

 in the i">ercentage of fat in the cream. The slime deposit does not materially 

 affect the tests of the cream and the skim milk until there is so much that the 

 passages in the bowl become clogged." 



The Babcock test and its application, R. E. Hundertmark (Washington Sta. 

 Popular Bui. 75 (1915), pp. 1^. figs. 6). — General instructions are given for 

 making the Babcock test. 



The creamery and testers' license law. — Report of work for the year ending 

 March 31, 1915, O. F. Hunziker and G. L. Ogle (Indiana Sta. Circ. 50 (1915), 

 pp. 36, figs. 9). — This circular explains some of the provisions of the Indiana 

 law relating to testers' and creamery licenses, describes methods of testing 

 glassware, discusses the effect of factory inspection on equipment and methods 

 used in the Babcock test, treats of the direct benefits derived from the enforce- 

 ment of the law, and lists the licensed testers and plants for the year. 



Markets and prices of "Wisconsin cheese, B. H. Hibbard and A. Hobsox 

 (Wisconsin Sta. Bui. 251 (1915), pp. 56, figs. 23).— This bulletin is a continua- 

 tion of work previously reported (E. S. R., 29, p. 675). dealing mainly with 

 Swiss, brick, and Limburger cheese, which constitutes about one-third of that 

 made in the State. 



The successive steps from producer to consumer are outlined. More than 

 half of the Swiss, brick, and Limburger cheese factories are cooperative. 

 The organization, equii>ment. and management of these and the private factories 

 are discussed. 



The oi>erations of the Sheboygan County Cheese Producers' Federation, com- 

 posed of 4S local cooperative cheese factories, are described. It is said that 

 this movement has reduced the wide margin bet^\een producers' and consumers' 

 prices comparatively little, but it has sold somewhat more directly, eliminating 

 one middleman and possibly two. In the instances where this advantage has 

 not been offset by increased transportation charges it has meant a lower cost 

 to the retailer and at the same time a price slightly higher to the producer. 

 "What the federation has accomplished is to educate the farmers on the subject 

 of marketing. They have learned that the great portion of the middleman 

 charges in marketing cheese are legitimate and, for the present, necessary. 

 Instead of saving several cents by the new method of handling cheese, it 



