DAIRY FARMING — DAIRYING. 381 



First century of dairying in New South Wales, F. McCaffrey (Sydney, 

 1009, Pi). 336, figs. 128). — A popular work ou dairying, with a historical account 

 of the development of dairying in Australia but more particularly in New South 

 Wales. The author has gleaned considerable material from records and news- 

 jtapers concerning the introduction of pure breeds in the early days in Australia. 



[Literature on dairying for 1909], M. Mijller (Jahresber. Landic, 2Jf 

 (1909), PI). 375-396). — This contains brief reviews of leading articles on dairy- 

 ing which appeared in the German language during the year. 



Report of the attorney general in the matter of the milk investigation, 

 E. R. O'Malley (Albany, N. Y., 1910, pp. 32.9).— This consists of testimony of 

 experts concerning the cost of producing and distributing the milk supply of 

 cities, which was obtained during an investigation of an alleged milk trust. 



State or municipal control? G. M. Whitaker (Amer. Food Jour., 5 (1910), 

 No. 12, pp. 28-36, fig. 1). — A lecture before the meeting of the Association of 

 State and National Food and Dairy Departments at New Orleans, November 

 30, 1910. 



The advantages and disadvantages of both municipal and State control over 

 milk and dairy products are discussed, and the author, although having reached 

 no positive opinion, is favorably incline<l to the view that the general principles 

 governing the production and distribution should be fixed by the State legis- 

 lature but that the administration of such laws must remain, in part at least, 

 in the hands of the municipalities. "Possibly, however, the final and best 

 solution of the problem would be along the line of cooperation of State and 

 municipality, with the State in the last analysis responsible for results and 

 having supervisory powers over the cities that are not up to the State standard, 

 but allowing any municipality to take steps in advance of that if it wishes to 

 do so." 



Cooperative milk depot in England, C. R. Loop (Daily Cons, and Trade Rpis. 

 [11. S.], 13 (1910), No. 150, pp. 1200, 1201).— An account of a large cooperative 

 society recently organizefl in Wiltshire for the purpose of buying milk and 

 disposing of it as milk, butter, and cheese. 



[Graded milk and cream], V. E. Fuller (Pract. Dairyman, 4 (1910), No 17, 

 pp. 193, 195). — In addition to other matters connected with a farm where 

 sanitary milk is produced, there is an account of the method of grading the 

 quality and fixing the price of milk. Besides the general milk which is sup- 

 posed to come within the law, there are the grades designated as " baby " 

 milk, containing 4 per cent of fat, 2 grades of " children's " milk, containing 4i 

 and 5 per cent of fat, respectively, and "special" milk, containing 6 per cent 

 of fat. Cream is graded as light, heavy, and special. 



Milk and cream, raw and pasteurized, E. Gudeman (Amer. Food Jour., 5 

 (1910), No. 12, pp. 88-91). — A paper read before the National Association of 

 Ice Cream Manufacturers at Atlantic City, November 17, 1910, on standards 

 for milk and cream and on the doubtful benefit of pasteurization. From his 

 own experience the author concludes that sterilizing is a better safeguard than 

 pasteurizing. 



Experiments in sterilizing sweet milk and cream at from 120 to 

 130° C, N. O. Hofman-Bang, H. P. Lunde, and P. V. F. Petersen-Landmack 

 (Ber. K. Vet. og Landhohojskoles Lab. Landokonom. Forsog [Copenhagen], 71 

 (1910), pp. 5-21, figs. 4; N. T. Produce Rev. and Amer. Cream., 31 (1910), No. 

 3, pp. lOJf, 105). — A sterilizing apparatus is illustrated and described, for which 

 the claim was made that with it milk and cream can be heated to 120 to 130° C. 

 without injuring their quality or that of butter made from cream heated to 

 this temperature. 



