VETERINARY MEDICINE. 679 



quart; an extensive development in methods of supervision arid an increase in 

 the amouut expended for supervision ; and a noteworthy change in the growth 

 of the process of pasteurization. The need of uniform and etficient milli ordi- 

 nances and the proper adjustment of state and local control boards is discussed. 



[Report of the dairy commission] (In Nchr. Food, Drug, Dairy and Oil 

 Com. Laws [Lincoln], Id 13, pp. 12-16, 1,2-1,5, 60-71).— A text of the Nebraska 

 laws and regulations pertaining to the sale of milk, imitation butter, and the 

 sampling, weighing, and grading of milk samples. 



[First, second, and final reports of the Irish Milk Commission, 1911] 

 {Innh Milk Com., First Rpt. (1911), pp. IV; App., pp. VII-\-J,Oo; Second Rpt. 

 (1911), pp. IV; App., pp. VI-\-363; Final Rpt. (1911), pp. VI+61; App., pp. 

 VII-\-220). — These reports with their appendixes relate to the alleged scarcity 

 in the supply of milk in some parts of Ireland, the causes of the deficiency, 

 where it exists, its effect upon the public health, the means whereby the defi- 

 ciency may be remedied, the dangers of contamination and infection in the milk 

 supply, and the methods best adapted to guard against these dangers. The 

 establishment of milk depots and cow-testing associations and the provision of 

 plats for the grazing in common of laborers' cows are recommended. 



Proceedings of the OflScial Dairy Instructors' Association (Proc. Off. Dairy 

 Instrs. Assoc, 5-7 (1910-1912), pp. 11,6, figs. 5).— This gives the reports of the 

 committees on dairy score card, experimental work in dairy manufactures 

 and milk production, standards for dairy products, oflicial methods of testing 

 dairy products, judging dairy cattle, legal minimum of butter fat in butter, 

 courses of dairy instruction, and lime and other alkali in the manufacture of 

 butter. 



Stilton cheese, Miss G. N. Davies (Jour. Agr. [Neio Zeal.], 7 (1913), No. 5, 

 pp. 502-510). — Methods for the manufacture of the high-priced variety of Stilton 

 cheese are described. This cheese is known by its drab-colored, wrinkled skin, 

 its mold throughout the cheese, and its flavor, which is partly due to the mold. 

 Success in its manufacture depends largely upon the normal growth of the 

 blue mold (Penicillium glaucum) within the cheese. Stilton cheese is not 

 pressed, the whey being removed by gravitation and evaporation. 



Ripening of sheep cheese, E. de' Conno (Atti. R. 1st. Incoragg. Napoli, 6. 

 ser., 64 (1913), pp. 81-112). — This treats of the composition of sheep cheese and 

 the chemical changes undergone in the process of ripening. 



Wisconsin cheese factories, creameries, and condenseries by counties and 

 dairy statistics, J. Q. Emeby (Madison, Wis.: Dairy and Food Com., 1913, pp. 

 67, pis. 2, figs. 6). — A statistical review of the butter, cheese, and milk industry 

 in the various States, and a list by counties of the cheese factories, creameries, 

 skimming stations, and condenseries in Wisconsin. 



VETERINARY MEDICINE. 



[Animal diseases in the Anglo-Egyptian Sudan] (Rpt. Wellcome Research 

 Labs. Cordon Mem. Col. Khartum, J, (1911), A. Med., pp. 1,1-56, 76-107, 31,3-361, 

 pis. 6, figs. 15). — Several papers relating to diseases of animals are here pre- 

 sented. Animal trypanosomiases in the Anglo-Egj^ptian Sudan (pp. 41-5G) are 

 dealt with by W. B. Fry and Spirochetosis of Sudanese Fowls (pp. 76-111) by 

 A. Balfour. Under the heading of Veterinary Notes (pp. 343-352) A. Balfour 

 presents observations regarding epizootic lymphangitis of equines, coccidiosis 

 in cattle, piroplasmosis, anaplasmosis, and filariasis in the horse, camel, and 

 hare. Acid-fast Bacilli in the Lung of a Camel (pp. 352, 353) and Interstitial 



