278 EXPERIMENT STATION EECOED. [Vol.85 



purpose of either neutralizing or reducing the acidity of cream are sodium 

 bicarbonate, washing soda, anhydrous sodium carbonate, and calcium carbonate. 



Although the primary action of the alkaline carbonate or bicarbonate is 

 simply to neutralize the free acids present, there will probably also be some 

 action between the alkali added and the proteid matter present. 



There appears to be reason to believe that in chemical composition butter 

 made from neutralized and pasteurized cream should very closely approximate, 

 if not coincide with, butter made from untreated cream. The skill, knowledge, 

 and ability' of the butter maker will be the principal factor which will control 

 the amount of curd which will be present in the finished butter. Other things 

 being equal, it appears justifiable, however, to expect somewhat less curd in 

 butter made from neutralized than in that from untreated cream. 



The butter industry in the United States, E. Wiest (Columbia Univ. Studies 

 Polit. Set.. 69 {1916), No. 2, pp. 264, fiffs. 12). — This is a report of an economic 

 study made of the butter and oleomargarine industries in the United States. 

 The topics discussed are the manufacture of butter, organization for the pro- 

 duction of butter, geographic distribution of butter-producing areas, organiza- 

 tion for dairy education, grading and judging butter, history and development 

 of the organization of the butter market, the present organization of the but- 

 ter market, butter prices, adulteration and oleomargarine, and the oleomarga- 

 rine law and its development. 



Test to determ.ine amount of yellow color in a product {Hoard's Dairyman, 

 49 {'1915), No. 11, p. 4S9).—It is reported that the U. S. Bureau of Standards 

 has found that the color of butter and oleomargarine can be satisfactorily 

 graded by the ratio of its reOecting powers for blue and yellow light. 



The yoghourt bacillus, F. DucHAfiEK {Biochem. Ztschr., 70 {1915), No. 3-4, 

 pp. 269-293). — The author conducted comparative experiments with the yog- 

 hourt bacillus as described by the workers at the Pasteur Institute and with 

 the bacillus as described by EfEront. 



There was found to be a difference between these two types as regards the 

 choice of the medium in which they develop. Bacillus E (Effront) developed 

 exceedingly well in all the usual media, while B. bulgaricus was very exacting 

 in this respect, requiring, besides a particular kind of sugar, the addition of lime 

 for the neutralization of the acid, especially in artificial media. The two types 

 differed as to their air requirements, B. bulgaricus growing in an anaerobic 

 medium, while Bacillus E was distinctly aerobic. The two bacteria may also 

 be distinguished by differences in the length of life, B. bulgaricus dying after 

 three months and Bacillus E living for several years. 



See also previous notes by Effront (E. S. R., 25, pp. 81, 609, 610) and Ber- 

 trand (E. S. R., 2.5, p. 609). 



Studies on Lactobacillus fermentvim, J. Smit {Ztschr. GdrungsphysioL, 4 

 {1915), No. 4. pp. 273-299. figs. 3). — This article reports a morphological study 

 made of L. fermentum. 



VETEEINAKY MEDICINE. 



A handbook of veterinary medicine, H. J. Gobeet {Aide Memoir e du Y^t^ri- 

 naire M4decine, Chirurgie, Obst^trique, Formules, Police Sanitaire et Juris- 

 prudence Commerciale. Paris: J. B. Bailliere & Sons, 1915, pp. 'VIII+736, figs. 

 252). — This is a ready reference work for the veterinarian. 



Essentials of veterinary law, H. B. Hemenway {Chicago: Amer. Jour. Vet. 

 Med., 1916, pp. XIV+340).—T\iQ several parts of this work pertain to (1) legal 

 principles, (2) veterinary practice, (3) governmental control, and (4) animals 

 generally. 



