DAIRY FARMINC DAIRYING. 175 



Some results from the fattening of dairy cows, 0. Hutchinson {Jour. 

 Southeast. Agr. Col. Wye, No. 22 (1913), pp. 161-169).— In disposing of cowa 

 to tlae butcher it is said that the millc yield of a barren cow should not be 

 allowed to reach an unprofitable level before a fattening ration is allowed. 

 The introduction of such a ration will arrest the normal decline in milk yield. 

 However, it is not thought advisable to allow the cow to dry off completely be- 

 fore sale as beef, but to sell the fat cows direct from the milking herd. 



The development of the dairy industry in Hungary, I. Koerfee {Internat. 

 Inst. Agr. [Rome], Mo. Bui. Agr. Intel, and Plant Diseases, 5 (1914), No. 12, 

 pp. 1542-1546). — A statistical review of the development of the dairy industry 

 in Hungary. 



The hygienic importance of acid-rennet bacteria in the udder of cows, C. 

 GoBiNi (Clin. Vet. [Milan], Rass. Pol. Sanit. e Ig., 37 (1914), ^o. 17, pp. 707- 

 711). — This is an account of acid-rennet-producing bacteria, called Bacillus 

 minimus mamma;, found in the lactiferous ducts of the udder, and causing the 

 premature coagulation of milk even, before it is drawn from the udder and 

 before external contamination. 



A zymoscopic or fermentation test appears to be the most practicable method 

 of detecting the presence of the organism. It is said that to prevent the ab- 

 normal development of the acid-rennet microflora in the udder it is advisable 

 to milk the cow dry so as to empty completely the lactiferous ducts. In zymo- 

 scopic testing of milk the type of coagulum produced by the bacteria may be 

 used as a guide by both cheese maker and veterinarian for indicating faulty 

 milking and abnormal conditions of the udder. 



A reinvestigation on the nature of the cellular elements present in milk, 

 R. T. Hewlett and C. Reavis (Lancet {London], 1915, I, No. 11, pp. 855-857).— 

 This paper deals with methods of preparing, fixing, and staining films prepara- 

 tory to determining the nature of the cellular elements in milk. 



The yellow color in cream and butter, L. S. Palmer (Missouri Sta. Circ. 7^ 

 (1915), pp. ^i-46). — ^A popular discussion, based on the material previously 

 reported (E. S. R., 31, p. 273). 



Butter prices, from producer to consumer, N. H. Clark (U. S. Dept. Labor, 

 Bur. Lahor Statis. Bui. 164 (1914), PP- 59). — A compilation of statistical data 

 showing the prices paid to the farmer for milk fat as contained in milk and 

 cream, and the prices received for butter by the creameries, wholesale dealers, 

 and retail dealers in the years 1904, 1910, and 1911, for the months of June 

 and December, these being selected as representing the season of high produc- 

 tion and low prices and the season of low production and high prices, re- 

 spectively. Among the topics discussed are seasonal variation in production 

 and the effect of cold storage, movement of wholesale prices in different mar- 

 kets, and butter prices and margins. 



Studies on the manufacture of cheese, 1913, 1914, C. Goeini (Bol. Min. 

 Agr., Indus, e Com. [Rome], Ser. C, 12 (1913), No. 8-12, pp. 80-86; ditto, 8er. 

 B, 13 (1914), II, No. 3, pp. SMS).— This treats of the methods of manufactur- 

 ing the various types of Italian and Swiss cheese, and on the bacteriological 

 phases of cheese making. 



The manufacture of cheese from "heated" milk, IP, M. Benson (Jour. Bd. 

 Agr. [London], 21 (1915), No. 10, pp. S78-889).— This is a continuation of 

 work previously noted (E. S. R., 29, p. 674). 



It was found that to obtain a tjiiical Cheddar cheese from pasteurized milk 

 the pasteurizing temperature should not be higher than 190° F. when the milk 

 is heated very rapidly, or 170° when thi* period of heating is from 15 to 30 

 minutes. A blue-veined cheese of good quality was obtained when the milk was 

 heated for about 15 minutes to 190 to 200°. This is thought to be due either to 



