1916] VETERINARY MEDICINE. 573 



holding cream below 45° until enough had been secured for churning, then 

 raising the temperature to 75° and ripening overnight or till 0.5 per cent of 

 acid had developed, (b) ripening the first gathering at 75° until 0.35 per cent 

 of ac^d had developed, then cooling to 55°, adding subsequent gatherings, and 

 churning without further ripening, and (c) adding a quart of good buttermilk 

 to the first gathering adding each day's gathering, holding at cellar tempera- 

 ture until enough had been secured for churning, and ripening if necessary 

 by warming to 75° until 0.5 per cent of said acid had developed, were all 

 found to give butter of a quality superior to that secured by the method now 

 commonly used, viz, that of holding cream at cellar temperature without trying 

 to control the bacteria which produce the flavors in cream. With average 

 farm cream handled under proper conditions a uniform butter of good quality 

 and score could be produced. The method of holding cream at 75° until 0.3 

 per cent acid is developed and then churning it made butter with better keeping 

 qualities. Butter not worked enough was gritty and mottled, but too much 

 working destroyed the grain and resulted in a greasy product. 



[Dairy investig-ations] (Wisconsin Sta. Bui. 26S (1916), pp. 3^-36). — Tenta- 

 tive results of a study of Wisconsin butter marketing conditions conducted by 

 B. H. Hibbard and A. Hobson in cooperation with the Office of Markets and 

 Rural Oi'ganization of the U. S. Department of Agriculture indicate that the 

 quality of butter as it is now handled does not result in a material difference 

 in price. The uniformity in product adherent to the package and the adver- 

 tising given to the product appear to be factors of no small moment in the 

 determination of price. 



In experiments by J. L. Sammis an effort has been made to extend the use 

 of the method of pasteurizing milk for cheese-making purposes by the use 

 of the " holding " instead of the " flash " method of heating. The tentative 

 results secured indicate that a product of good quality can be made, and also 

 point to the possible elimination of the method of acidulating the milk for the 

 restoration of its coagulating power with rennet, as has been found necessary 

 by the use of the " flash " method of heating. The process has proved a success 

 in commercial practice. 



Experiments have been made with reference to the application of the method 

 to the manufacture of brick cheese. An improvement in the flavor of the 

 product was secured, the gas-producing bacteria were eliminated, and an 

 increase in yield was obtained. 



Making butter and cheese on the farm, C. Larsen and V. R. Jones (South 

 Dakota Sfa. Bui. 16-i (1916), pp. 3U-374, figs. iS).— This bulletin gives detailed 

 methods for making butter and cheese on the farm. Among the kinds of 

 cheese discussed are Cheddar, cottage, Neufchatel, pimento, cream, olive cream, 

 and club cheese. 



VETERINAEY MEDICINE. 



Infection and immunity, C. E. Simon (Philadelphia: Lea & Febiger, 1915, 

 3. cd., rev. and enl., pp. X+n-351, pis. 12, figs. 21). — In this new edition of 

 the work previously noted (E. S. R., 30, p. 878), the recent advances in the 

 study of Abderhalden's protective ferments and the associated technique have 

 received detailed consideration. The section on the Wassermann reaction has 

 been almost entirely rewritten. The manner in which danger from anaphylactic 

 shock during serum treatment may be reduced to a minimum has also received 

 attention. Emphasis has been given to the important observation of Schick 

 and his collaborators that it is possible to recognize those individuals whose 

 blood normally contains a quantity of diphtheria antitoxin sufficient for pro- 

 tective purposes by the aid of an allergic skin reaction. 

 63270°— No. 6—16 6 



