DAIRY FARMING DAIRYING. 473 



creased. There was an increase in the enerpy transformation during the 

 egg-laylug period, from 24.8 to 26.2 calories per 1,(KX) aq. cm. of body surface 

 per day being utilized in the formation of the egg. 



Poultry for profit, Jean A. Koethen (Los Angeles, Cal.: Cultivator PuUish- 

 ing Co., 1915, pp. 229, pis. 17, figs. 11). — ^A general treatise on the feeding, care, 

 and management of poultiy. 



A simple trap nest for poultry, A. R. Lee (U. S. Dcpt. Agr., Farmers' Bui. 

 682 (1915), pp. 3, figs. 2). — Full directions are given for making a trap nest. 



DAIRY FARMING— DAIRYING. 



Difficulties encountered in making high-gi'ade milk, and their practical 

 solution, J. R. Williams {N. Y. Dcpt. Agr. Bui. 68 {1915), pp. 1021-1032, pis. 

 4). — The author reports experiments undertaken to determine the effects of 

 brushing and washing the udder on the bacterial content of the surface of the 

 teats ; also to determine the value of disinfectants in the cleaning of the udders. 



The results while not conclusive, suggest that " perfunctory washing loosens 

 or frees from the epithelial layers of the teats more bacteria than it removes, 

 so that more germs may be readily removed in the handling of the teat after 

 the washing than before. Washing from a common pail may carry germs 

 from one cow to another so that the process of washing instead of removing 

 may add enormous numbers of germs to the teats. In this way cows with 

 infected udders may be the source of infection for all other cows in the same 

 group. 



"Antiseptics apparently reduce the number of viable germs on the teats. 

 It is uncertain, however, whether or not they are destroyed or their growth on 

 the test plate merely inhibited. 



" By far the best way to prepare a cow for milking is to wash each udder 

 with a pail of clean water and wipe the teats with a piece of sterile cloth. It 

 is a serious question whether or not any other method of preparation for milk- 

 ing is of value. Unfortunately, this method requires more labor and the 

 extravagant use of water and sterilized cloths." 



Process of sterilizing milk and cream, A. Rutteb (English Patent 216, Jan. 

 S, 1914; al}S. in Jour. Soc. Chem. Indus., 34 (1915), No. 9, p. 507). — "Milk or 

 cream is treated with from 0.05 to 0.15 per cent of its weight of an alkali 

 peroxid, e. g., sodium peroxid, a quantity of citric acid sufficient to neutralize 

 the alkalinity due to the peroxid is added, and the whole is then heated to 

 30 to 52° C. for 30 minutes or more." 



The pasteurization of cream for butter making (Iowa Sta. Bui. 156 (1914), 

 pp. 3-40). — This bulletin consists of two parts. 



I, Effect on quality and chemical composition, by M. Mortensen, W. G. Gaess- 

 ler, and W. H. Cooper (pp. 3-26). — In experiments conducted to determine the 

 value of pasteurization in the manufacture of butter, the effect on the flavor of 

 the butter, on the keeping quality, on the body, on the chemical composition, and 

 on the mechanical losses was considered and an efl'ort was made to determine 

 the relative merits of the various methods of pasteurization. 



Sour cream was pasteurized by the continuous and vat methods, and the 

 continuous method using a forewarmer. Fairly satisfactory results were ob- 

 tained by the continuous method of pasteurization during the summer season, 

 but during the winter season, when the cream had to be heated from a low 

 temperature to a high pasteurizing temperature, a metallic flavor often resulted. 

 The amount of fat lost in the buttermilk was greater in the buttermilk obtained 

 from pasteurized cream. 



