574 EXPEKIMENT STATION EECOKD. 



dry substance, while the protein content underwent but slight change. The 

 fat and ash contents of the milk were increased, and the sugar content was 

 lower. 



Tuberculosis and milk, R. von Ostebtag (Ztschr. Fleisch u. Milchhyg., 24 

 (1913), Nos. 3, pp. Jf9-53; Jf, pp. 75-80; 5, pp. 99-104; 6, pp. 122-129) .—This is 

 a general resume of investigations relating to tuberculosis and milk, and in- 

 cludes a bibliography of SO references on this subject. 



On the possibility of increasing' the fat content of milk, Grumme (Ztschr. 

 Expt. Path. u. Ther., 14 (1913), No. 3, pp. 549-554) .—l^^ three 4-day experi- 

 ments in which goats were fed malt-tropon, in addition to the ordinary feed, 

 there resulted an average increase in milk yield of 18 per cent, in fat content 

 of about 32 per cent, and in yield of butter of about 55 per cent. 



The fuel value of milk in relation to its price and its nutritive value, 

 G. Fascetti (Indus. Latt. e Zoot€C., 11 (1913), No. 12, pp. 183, 184).— The 

 author believes that the fuel value of milk is proportional to its nutritive value 

 and should be taken as the basis for its trade value. He suggests simple 

 formulas for calculating the fuel value from determinations of the specific 

 gravity and fat content. 



Variations in storeroom and fresh milk, S. Guerbera (Mod. Zooiatro, Parte 

 Sci., No. 11 (1913), pp. 455-460). — It is noted that the Bacillus coll group 

 develop in from 18 to 20 hours, staphylococci in 46 to 50, racidiform bacteria 

 in 40 to 50, B. lactis in 14 to 16, and a general mixture of bacilli in from 30 

 to 36 hours. 



It is concluded that the keeping of milk depends largely upon the type or 

 variety of bacilli present in the milk. 



Report of the dairy and cold storage commissioner, J. A. Ruddick et al. 

 (Bpt. Dairy and Cold Storage Comr. Canada, 1913, pp. 1-1, 50, 51, 94-123, 128- 

 133). — ^Although a large increase in the total quantity of milk produced in 

 Canada, and a very noticeable development in some parts of the prairie Prov- 

 inces, is reported, there has been a material increase in the butter imports 

 during the past few years, mainly from New Zealand. 



Reports of cow testing associations and of dairy record centers are given, 

 showing the progress made and the increases in yields as the results of these 

 associations. Statistics are also given on prices, and the exports and imports 

 of cheese and butter from different countries. 



The progress of dairying in Canada, J. A. Ruddick (Separate from Rpt. 

 Select Standing Com. Agr. and Colon. [Canada], 1912-13, App. 5, pp. 117- 

 131). — ^A material decrease in butter and cheese exports from Canada to Great 

 Britain is reported, although the annual production of creamery butter in 

 Canada has doubled since 1900. The annual imports of butter from the United 

 States to Canada are given as 1,468,562 lbs., mostly into British Columbia from 

 Oregon, Washington, and California. A decrease in cheese production is 

 attributed to an increased city milk consumption and the development of the 

 condensed milk industry. 



The progress of the Irish dairying industry, A. P. Wilson (Dept. Agr. and 

 Tech. Instr. Ireland Jour., 13 (1913), No. 4, pp. 677-697).— In this paper the 

 author outlines the improvements made in educational facilities, gives statistics 

 relating to the output of dairy products, and presents data on the cost of manu- 

 facturing butter and prices received. 



Chinese imports of dairy products, G. E. Anderson (Daily Cons, and Trade 

 Rpts. [U. S.], 17 (1914), No. 5, p. 76).— It is stated that while American butter 

 was formerly sold in considerable quantities along the China coast it has been 

 supplanted by the cheaper Australian product, which now constitutes aboiU: 

 two-thirds of the imports of high-grade goods. Cheese is the only dairy prod- 



