VETEEINARY MEDICIlfE. '79 



Tests were made of four methods of handling cream before churning, as fol- 

 lows: (1) Holding the cream below 45° until enough was secured for churn- 

 ing, adding each day's gathering and stirring, and when enough was secured 

 raising the temperature to 75°, and ripening over night or until 0.5 per cent of 

 acid was developed. (2) Ripening the first gathering by holding it at 75° 

 until 0.35 per cent of acid was developed, and then cooling to cellar temperature 

 (55°), and adding each gathering after cooling directly to the first; and so on 

 until enough had been secured for a churning ; then churning the whole without 

 further ripening. (3) Adding a quart of good buttermilk to the first gathering, 

 adding each subsequent day's gathering to that, and holding all at cellar tem- 

 perature until enough was secured for a churning; if not sour enough then, 

 ripening by warming to 75° until 0.5 per cent of acid was developed, and then 

 churning. (4) Holding the gatherings at 55° until enough was secured for a 

 churning. Methods 1, 2, and 3 proved to be superior to method 4 in securing a 

 good quality of butter. For lieeping quality the butters from methods 1 and 2 

 were much superior to those from 3 and 4, probably due to a better control of 

 the desirable types of bacteria. 



It was found that the mottles in butter largely disappear after about 16 to 20 

 workings on the board and that the body of the butter is much better than with 

 a lesser number of workings, being closer in texture and carrying less loose 

 Avater. The grittiness of salt disappears at about 16 to 20 revolutions of the 

 worker, this fact showing that about that amount of working is necessary 

 properly to incorporate and to secure uniformity in the distribution of the salt. 

 Temperature, grade of salt, and quality of butter fat will affect the working i-e- 

 quirements of the butter. 



If considered desirable, a high moisture content can be secured as well in 

 farm butter as in creamery butter if care is used in regulating the period of 

 churning as well as the temperatures used. With the common, hand butter 

 worker, moisture is gradually lost as the working progresses, while with the 

 combined- churn the moisture increases after a certain period in working the 

 butter. The moisture content rose in all cases where the butter was worked 

 from 8 to 12 times. It is thought that at this point the salt began to be imi- 

 formly distributed through the butter and acted momentarily to delay the work- 

 ing out of the moisture. 



Directions and methods for making iiniform dairy butter of good quality are 

 suggested. 



VETERINARY MEDICINE. 



Report of the division of veterinary science, G. A. Roberts (North Carolina 

 Sta. Bicn. Rpt. 1913-lJ,, pp. 2S-50).— This report of work of the veterinary 

 department consists largely of a brief statement of experimental work with cot- 

 ton-seed meal and means for neutralizing its toxic effect upon hogs and other 

 animals, in continuation of work previously noted (E. S. R., 29, p. 77). 



A study was made of the clinical symptoms in 212 rabbits and 46 swine, some 

 of which had been fed cotton-seed meal with an iron salt or with wood ashe,s as 

 a corrective. Both of these agents proved to be very efficient in overcoming the 

 usual ill effects. 



" The most characteristic clinical symptoms in swine, as noted from the be- 

 ginning of our experiments in feeding cotton-seed meal, have been rather firm 

 feces (though diarrhea was present in a few cases) ; rough, coarse hair, indi- 

 cating unthrift; irregular or loss of appetite, especially for the cotton-seed 

 meal ; weakness ; unsteady gait ; more or less loss of sight and very difficult 

 breathing. Animals would finally get down, unable to rise, and lie there either 



