778 EXPERIMENT STATION RECORD. [Vol. 37 



tistics for the State are tabulated and lists are given of Minnesota creameries 

 and cheese, ice cream, and canning factories. 



Siberian butter and cheese (.V. Y. Produce Rev. and Amer. Cream., JH 

 (1917), No. 14, pp. 550, 552, 554). — In this article, which is taken from the 

 Weekly Bulletin of the Canadian Department of Trade and Commerce, it is 

 stated that the butter industry of Siberia began with the introduction of rail- 

 way transportation in 1894. The growth of the industry is one of the chief 

 features of the economic development of the country. In 1913. 72,500 tons of 

 butter was exported from Siberia to Western Europe. 



Attempts are also being made in an experimental way to develop the Ched- 

 dar cheese making industry. Those are meeting with success, and on account 

 of the natural advantages of the country for cheese making it is thought this 

 industry- will rapidly grow in importance. 



Notes are given on the growth of cooperative enterprises and on the effect of 

 the European war on the butter and cheese industry of Siberia. 



Cheese making on an Irish farm, Mabel O Bbien (Better Business, 2 

 (1917), Xo. 3, pp. 21'i-225). — This is an account of how an Irishwoman found 

 cheese making both pleasant and profitable on a dairy farm located too far 

 from market for the sale of whole milk. 



Experiments on the preparation of homemade rennet. A. Todd and Elfrida 

 C. V. Cornish (Jour. Bd. A(jr. [London], 2', (1917), .Yo. 5, pp. 507-572).— Re- 

 sults are given of experiments on the home preparation of rennet from calves' 

 stomachs, the method used being a modification of that already noted (E. S. 

 R., 36, p. 378). 



By the method described rennet extracts approximating in strength com- 

 mercial rennet were often obtained. These extracts retained their coagulating 

 properties for a period of several months, and often incroaseil in strength dur- 

 ing storage. The number of J actose- fermenting organisms in the extracts de- 

 creased with time. Several kinds of chee.sos made by the u.se of rennet so 

 prepared ripened normally and were of good quality. 



Experiments with pepsin to replace rennet, D. W. Steiart (Jour. Bd. A (jr. 

 [London], 24 (1917). A'o. S, pp. .S 1 .'i-,'i 1 5 ) . — An attempt was made to prepare a 

 pepsin solution which would keep fairly well and give re.sults similar to those 

 obtained with standard rennet extract. The pepsin .solution was prepared by 

 mixing 4J parts by weight of a 1:3,000 solution of pepsin, 1 part of boric acid, 

 and 10 parts of salt to 50 parts of water. In cheese-mnking experiments this 

 pepsin solution coniparetl favorably with rennet extract when well-riponed 

 milk was use<l, but when the milk was ripened to a less extent the time of 

 coagulation was much longer with the pepsin than with the rennet. 



The results of another test indicate that 1 oz. of soluble pepsin powder will 

 curdle only 75 gal. of sweet milk. 



VETERINARY MEDICINE. 



[Veterinary handbooks] ([Portland, Orcg.]: Vet. Set. Assoc. Amer., 1911, 

 pp. 171 : pp. 75. pi. 1 : pp. 91, pL 1; pp. 87. pis. 7; pp. 12S. figs. -J).— The first of 

 these handbooks, dealing with Veterinary Medicines, Their Actions, Uses, and 

 Dose, is by G. F. Korinok. The other four, consisting of (2) Notes on Diseases 

 of Cattle, Cause, Symptoms, and Treatment; (3) Notes on Diseases of the 

 Horse, Cause, Symptoms, and Treatment; (4) Notes on Veterinary Anatomy; 

 and (5) Notes on Diseases of Swine, Sheep, Poultry, and the Dog, are by C. J. 

 Korinek. 



[Diseases and parasites of live stock], L. B. Barber (Guam Sta. Rpt. 1916, 

 pp. 44-49. 5S, 57. 58, pi. 1, figs. i). — Acacia fnmcsiana known as aroma and 



