1917] DAIEY FARMING DAIRYING. 777 



6 009 lbs. per year, whereas the general average for the State Is estimated at 

 5,500 lbs. 



Tabulated data show detailed cost data for each farm, and averages for each 

 county in the State. 



The milk supply — a suggestion, R S. Williams and Elfbida C V. Coenish 

 (Cambridge, England: University Press, 1917, pp. 10, figs. 3). — The authors call 

 attention to the present unsatisfactory method of handling the milk supply of 

 cities, and suggest a scheme of handling rnvi^ milk. Ihe essentials of this plan 

 are that the milk be taken from healthy cows under cleanly coifditions, cooled 

 within three hours after milking, either at the farm or at factories within 

 reach of a group of farms, put into sterile hermetically sealed cans, shipped in 

 refrigerator cars to the destination, and kept cool until delivered to the con- 

 sumer. 



Manual of milk products, W. A. Stocking (New York: The Macmillan Co., 

 1917, pp. XXVII +578, pis. 16, figs. 90).— In this manual the author has brought 

 together the more important findings in regard to the handling of dairy prod- 

 ucts. The subject is treated under the headings of milk secretion, the chemical 

 composition of milk, factors that affect the composition of milk, physical prop- 

 erties of milk, the testing of milk and cream, market milk, certified milk, butter 

 making, cheddar cheese, fancy cheeses, farm dairying, condensed and powdered 

 milk, fermented milk, ice-cream making, and the relation of bacteria to dairy 

 products. 



Modern pasteurization at low temperature, J. Vandebleck (Agr. Oaz. Can- 

 ada, 4 (1917), No. 7, pp. 614-619). — Results are given of experiments conducted 

 by the department of bacteriology of Macdonald College in which milk was pas- 

 teurized at different temperatures in a small pasteurizer on a dairy farm. 

 Data bearing on the subject obtained in the course of an investigation of the 

 milk supply by municipal authorities in the district of Montreal are also 

 tabulated. 



The author concludes that " raw milk produced under sanitary conditions and 

 pasteurized at 145° F. for 20 minutes contained virulent coll bacteria, causing 

 enteritis in infants. Pasteurized milk of reliable concerns contained during the 

 summer so many coli bacteria that it was bound to have a harmful effect. Milk 

 pasteurized at 145° for 30 minutes by numerous small concerns contained so 

 many coli bacteria (virulent gas producers) that the milk was unfit for con- 

 sumption. In milk pasteurized at 152° the coli bacteria had lost tlieir virulence 

 and most of them were killed. In milk pasteurized at 152° in the proper way, 

 the food value is unimpaired, and as the ci*eam will not rise to the top it will 

 be impossible to reduce its value as a beverage by skimming the cream olT." 



Cause and prevention of mold on butter, E. G. Hastings (Proc. Wis. Butter- 

 makers' A.%soc., 16 (1916), pp. 145-152, fig. 1). — In this popular summary of the 

 cause and prevention of mold on stored butter, the author gives results of 

 tests of bleaching powder and hot water on mold spores. 



In a 1 : 3,330 solution of bleaching powder or chlorid of lime, mold spores 

 were killed after an exposure of 10 minutes, and in solutions of 1 : 16,550 to 

 1 : 33,330 after an exposure of 20 minutes. Trials of the same mixture of spores 

 resulted in the death of ;ill spores in water heated to 131 and 140° F. An 

 exposure of 15 minutes in water with a temperature of 122° failed to kill the 

 mold spores. The author states that butter tubs and liners should be placed 

 for a few minutes in water heated to 150° and as a further precaution the 

 cream should also be pasteurized. If only mold spores are present salt Is 

 likely to prevent their germination. 



Minnesota creameries; cheese, ice cream, and canning factories (St. Paul, 

 Minn.: Minnesota Dairy and Food Dept., 1916, pp. 14] +69, figs. 15). — Dairy' sta- 



