682 EXdPERlMENT STATION EECORD. [Vol.43 



City milk plants: Construction and arrangement, E. Kelly and C E. 

 Clement (U. S. Dept. Agr. Bui. 8^9 (1920), pp. S5, figs. 15).— The authors 

 present a series of suggestions for the location of milk plants, the construction 

 of the building, and the internal arj-angements, and cite illustrative data 

 secured from milk plants throughout the country as to the economy in labor, 

 time, and space of different layouts and operating schemes. Considerable em- 

 phasis is placed on sanitary requirements. 



It was not found economical to have wagons or trucks enter the building to 

 deliver incoming milk, to be loaded with bottles, or to return empty bottles, and 

 outside sheltered platforms for these purposes are recommended. The bottled 

 milk may advantageously be transferred from the storage room to the exterior 

 through chutes. Usually a considerable saving of time and labor occurs when 

 incoming milk is dumped and then pumped to the receiving tank instead of being 

 raised by conveyors or elevators. 



A cooperative milk delivery plant, E. Brown (Hoard's Dairyman, 60 (1920), 

 No. 4, pp. 109, 119, figs. 2). — An account of a cooperative milk plant organized in 

 1918 by farmers delivering milk to Greenville, I 'a. 



Cooperative creameries in Minnesota, N. Radder (Hoard's Dairyman, 59 

 (1920), No. 8, p. .^78).— The author cites the data published in Bulletin 184 of 

 the Minnesota Experiment Station (E. S. R., 42, p. 391), showing the success 

 in 1917 of cooperative creameries in comparison with proprietary and cen- 

 tralizer creamei-ies, and quotes a statement by A. J. McGuire indicating greatly 

 increased business since then by the cooperative concerns, of which there were 

 630 in operation in the State in 1919. 



The permit system of cream buying, revised by H. M. .Tones, L. D. Bush- 

 NELL, and J. B. Fitch (Kansas Sta. Insp. Circ. 9 (1919), pp. 7-57, figs. 24)- — 

 This is a revised edition of Bulletin 184 (E. S. R., 29, p. 879). A section 

 on cream grading has been added, and that dealing with bacteriology has been 

 extensively modified. 



Sixth annual report of the creamery license division for the year ending 

 March 31, 1920, O. E. Reed and T. H. Broughton (Indiana, Sta. Circ. 97 

 (1920), pp. S-16, figs. 2). — This report differs from preceding ones (E. S. R., 41, 

 p. 777) in the omission of the names of testers licensed, and the condensing of 

 the list of licensed manufacturing plants. The statistical data are revised 

 to include the year 1919. 



Preservation of butter for long periods by means of dehydrated butter 

 fat, T. Paul (Landw. Jahrb. Bayern, 7 (1911), No. 1, pp. S3-S7).— A method of 

 dehydrating butter with sodium chlorid, previously noted (E. S. R., 39, p. 282), 

 is outlined. The simplicity of the process and its utility on small dairy farms 

 are emphasized. 



Leaky butter, E. H. Fakrinoton (N. Y. Prod. Rev. and Anier. Creamery, 47 

 (1919), No. 25, pp. 988, 990, 992, 993).— This paper, read at a meeting of the 

 Wisconsin Buttermakers' Association, includes some detailed experimental 

 data as to the causes of leakiness secured at the Wisconsin Experiment Station 

 and not otherwise x'eported. Conclusions drawn from this investigation have 

 been noted (E. S. R., 42, p. 377). 



[British cheese making] (Alin. Agr. and Fisheries [London's, Leafiet, 1920, 

 Nos. S36, pp. 6; 337, pp. 4; 338, pp. 4; 339, pp. 4; 340, pp. 4).— Leaflet 336 con- 

 sists of general instructions for cheese makers, and the others give directions 

 for making Cheddar, Caerphilly, Lancashire, and Cheshire cheese, respectively. 



