^80 EXPERIMENT STATION RECORD. 



Notes on the fornaation and working of cooperative dairy factory com- 

 panies, W. E. GwiLLiM (Jour. 'New Zeal. Dept. Agr., 1 (1910), No. 1, pp. 28-65, 

 figs. 4). — Tlie progress of the dairy industry, advantages of cooperative dairy- 

 ing, cost of equipping butter and cheese factories, and the by-laws of a dairy 

 association are the topics ti'eated in this article. 



Mottled butter, H. H. Bukton et al. ( N. Y. Produce Rev. and Amer. Cream., 

 31 (1910), No. 2, pp. 1(2, 4-',, 46).— A classification of the causes of mottled but- 

 ter, with comments thereon. 



Tests of parchment paper as a wrapping for butter, A. Burb and A. Wolff 

 (Ahs. ill Anah/st, 35 (1910), No. 1,15, pp. J,35, 436; Molk. Ztg. [HUdeshcim], 24 

 (1910), No. 94. pp. 1765-1767).- — This is an abstract of an article previously 

 noted from another source (E. S. R., 23, p. 61G). 



The inference that may be drawn from these investigations for the practical 

 butter maker is that a good parchment paper should contain not more than 8 

 per cent of sugar, 10 per cent of substances soluble in water, and 4 per cent of 

 mineral matter. The best safeguard is to give the paper a preliminary treat- 

 ment with hot and then with cold brine. 



There are numerous refereucs to other investigations on this subject. 



Cheese: Its position in history, commerce, and dietetics, R. J. Blackham 

 (Jour. Roy. Sanit. Inst., 31 (1910), No. 10, pp. 44O-45O). — A popular article on 

 the varieties, manufacture, nutritive value, and examination of samples of 

 cheese. 



Improved methods for making cottage and Neufchatel cheese, J. Michels 

 (North Carolina Sta. Bui. 210, pp. 29-38, figs. 8). — Details are given for using 

 pure cultures of lactic-acid bacteria in making cottage and Neufchatel cheese 

 on a commercial scale. 



Dairying industry in foreign countries, H. D. Baker et al. (Daily Cons, 

 and Trade Rjjts., 13 (1910), No. 127, pp. 809-817). — These reports include 

 accounts of the growth of the dairying industry in Canada, Australia, Holland, 

 and Sweden. 



VETEKINARY MEDICINE. 



Reports on the subjects discussed in the general meetings [at the Ninth 

 International Veterinary Congress] (Trans. IX. Internat. Vet. Cong. The 

 Hague, 1 (1909), pp. 7S9, 2)1 s. 3, figs. 6). — The papers presented include dis- 

 cussions of the following subjects : Combating hog cholera and swine plague by 

 the veterinary police, by M. Dorset, F. Hutyra, R. Ostertag, and S. Stockman 

 (see page 2S4) ; the protection of the practice of veterinary medicine, by I*. 

 Cagny, V. Kotlar, and ]\I. Preusse ; the role of the veterinary surgeon as an 

 expert in zootechnical questions, by C. Eisner, C. Matthiesen, Lavalard, and 

 P. P. Van Der Poel ; requirements for the doctorate in veterinary science, 

 by F. Hutyra, E. Leclainche, and R. Schmaltz ; the sanitary control of milk and 

 the obligatory systematic inspection of meat, by R. Edelmann, H. Martel, A. D. 

 Melvin, Porcher. H. Rievel, and A. M. Trotter ; the methods employed in treat- 

 ing the carcasses and meat with the object of rendering them harmless, by A. 

 Moreau, F. Puntigam, and Zwick ; the prophylaxis and pathology of protozoan 

 diseases (piroplasmosis, trypanosomiasis) with demonstration of the specific 

 parasites and of the transmitting animals (ticks, mosquitoes, etc.), by E. 

 Dschunkowsky and J. Luhs, I*. Knuth, J. Eignieres, C. S. Motas, C. A. Penning. 

 P. Bey, and A. Theiler (E. S. R., 22, p. 3SG) ; the governmental control of sera and 

 bacterial products and their preparation by the government, by E. Leclainche, 

 H. E. Reeser, and C. Titze: avian tuberculosis in its relation to tuberculosis in 

 mammalia, by S. Arloing, O. Bang, and J, R. Mohler and H. J. Washburn; the 



