77G EXPERIMENT STATION RECORD. [Vol.41 



high. Every additional requii'ement either raises the price of milk or decreases 

 the supply, and neither of these results will be taken kindly by the consuming 

 public." 



Modern developments in dairy inspection, E. Kelly (Ann. Rpt. Internatl. 

 Assoc. Dairy and Milk Insp., 7 (lUIS), pp. 37-41). — The author claims that dairy 

 inspection properly includes attention to general cleanliness about the premises, 

 partly to increase the morale of milk handlers and insure their vigilance in 

 more essential matters, and partly to advertise milk as an inviting article of 

 food. 



Report on questionnaire to health, officers concerning control of the milk 

 supply, G. B. Tavlor (Ann. Rpt. Internatl. Assoc. Dairy and Milk Insp., 7 

 (19J8), pp. 118-200). — In order to obtain information regarding laboratory con- 

 trol of the milk supply and the extent of dairy inspection in the United States, 

 a questionnaire was sent by the Dairy Division of the U. S. Department of 

 Agriculture in April, 1918, to the health officers of all cities of over .5,000 popu- 

 lation and to State and Territorial boards of health. Replies were received from 

 481 cities in 40 States and Hawaii, and from 24 State laboratories or similar 

 agencies. Each reply is summarized in the appendix to the author's paper. 

 There are also a list of health departments having no laboratories for the 

 examination of milk, and a tabultion by cities of opinions concerning inspection 

 and bacterial counts. The replies cover chemical and bacteriological methods in 

 use and the manner of collecting the samples. 



The author provides a general summary and discussion, and deplores the 

 lack of uniformity in methods and the poor control over milk supplies generally 

 exercised by the smaller cities. 



Milk inspection from the point of view of the Bureau of Chemistry of the 

 tr. S. Department of Agriculture, C. L. Axsbeeg (Ann. Rpt. Internatl. Assoc. 

 Dairy and Milk Insp., 5 (1916), pp. 296-306). — This is an informal account of 

 the effort of the Bureau of Chemistry, working in collaboration with the Dairy 

 Division, to improve the efficiency of milk inspection. The autlior suggests 

 regional clearing houses for inspection reports so that one dairy farm will not 

 be inspected by several different agencies. 



Cooperation and the organization of the dairy industry (Jour. Bd. Agr. 

 [London], 25 (191S), No. 9, pp. 1081-1090). ^This is an account of the develop- 

 ment of cooperative cheese factories and milk depots in England, particularly 

 since the establishment of the dairy branch of the Agricultural Organization 

 Society in 1912. The activities of the cooperative cheese schools in operation 

 during 1917 and 1918 are also explained. Part of the business of these schools 

 is to train cheese makers, but their main function, apparently, is to demonstrate 

 to the farmer the advantages of the cooperative factory system, and to urge on 

 financial grounds the de.'Jirability of more cheese making and less butter making 

 in country districts. 



Beport on the working of a cooperative cheese school (Jour. Bd. Agr. [Lon- 

 don], 25 (1918), No. 9, pp. 1091-1093) .—This is a report of a cheese school held 

 near Newbury, in Berkshire, from ]May to September, 1918. 



The cooperative dairy at Telinkheri in its relation to dairying in the Cen- 

 tral Provinces, D. Clouston (Agr. Jour. India, 13 (1918), No. 1, pp. 54-64, pls. 

 S). — An account is given of the operation under governmental auspices in the 

 Central Provinces of India of a privately owned plant for the distribution of 

 milk and tlie manufacture of butter and ghee. The milk is furnished by a 

 number of bulTaloes and a few cows housed on ii government dairy farm, most 

 of the stock being the property of the native professional milkmen (gowlies), 

 who by tactful mjinagement have been persuaded to form cooperative societie.s 

 under the supervision of tlie farm overseer. 



