VETEEINAEY MEDICINE. 777 



larger amount of water. Cheese makers are recommended to make cheese 

 from milk testing about 3.4 per cent of fat, as there is less loss in weight unless 

 a cheese made from a milk low in fat is sold when fresh. 



Koestler and J. Held make a preliminary report on investigations with Tilsit 

 cheese, which were conducted along the same lines as the work with Emmental. 

 The average results obtained from 6 lots of cheese, made in May, were as 

 follows: Amount of milk used 330 kg., with fat 3.12 per cent and total solids 

 12.16 per cent ; weight of fresh cheese 36.67 kg., of ripened cheese 33.5 kg. ; weight 

 of green cheese per 100 kg. of milk 11.1 kg. ; fat in cheese 29.96 per cent ; total 

 solids 57.9 per cent ; ratio of the fat content of the milk to the fat content of the 

 total solids in the cheese 1 : 14.98 ; ratio of the solids in the milk to the yield of 

 ripe cheese 1 : 0.833. 



Early spring cheese, F. W. Culbertson et al. (N. Y. Produce Rev. and 

 Amer. Cream., 31 {1911), No. 21, pp. 754, 755). — ^A symposium by practical 

 cheese makers as to overcoming the defects in cheese which are so common in 

 March and April. 



Investig'ations of the Swiss type of cheese made in the Caucasus, S. M. 

 Weller {Ztschr. Arudyt. Chem., 50 {1911), No. 2, jyp. 87-89). — The average 

 analysis of IS samples of cheese was found to be as follows : Water 31.12, fat 

 36.71, protein 25.13, ash 4.76, lactic acid 1.09, milk sugar 0.97 per cent. 



Laguiole cheese, J. H. Monrad {N. Y. Produce Rev. and Amer. Cream., 31 

 {1911), No. 17, pp. 60S, 609). — The method of making this cheese, which is a 

 species of Cantal, is descx'ibed in detail. 



Heating apparatus for cheese makers, G. A. Witt {Die Heiztechnischen 

 Einrichtungeti der Kiiserci. Bern, 1911, pp. 669, figs. 637; rev. in Molk. Ztg. 

 [Hildesheim], 24 {1910), No. 92, p. 1733). — This is a comprehensive and system- 

 atic treatise on methods of heating the curd and supplying heat to all parts 

 of the cheese factory. Details are given of different kinds of heating appara- 

 tus and all accessory appliances such as kettles, vats, and other necessary 

 factory equipment. The work is designed for students, teachers, and practical 

 cheese makers. 



There is a bibliography which includes trade catalogues and patent litera- 

 ture, as well as books and articles on dairying. 



Arrang'ing' machinery, H. H. Burton et al. (2V. Y. Produce Rev. wnd Am^r. 

 Cream., 31 {1910), No. 9, pp. 310-312, figs. 3).— Several floor plans for cream- 

 eries are illustrated and described. 



VETERINARY MEDICINE. 



Handbook of comparative microscopic anatomy of domesticated animals, 

 W. Ellenberger {Handbiich der vergleichendcn mikroskopisclicn Anatomie der 

 Haitstiere. Berlin, 1911, vol. 2, pp. 7111+622, figs. 391).— In this second vol- 

 ume (E. S. R., 19, p. 376), which consists of articles by a number of authors, 

 the circulatory apparatus is dealt with by H. Baum (pp. 1-148) ; the pitui- 

 tary and pineal bodies, by A. Trautmann (pp. 148-176) ; the structure of the 

 central nervous system, by H. Dexler (pp. 177-240) ; the uropoietic apparatus, 

 by J. Tereg (pp. 241-279) ; and the organs of generation, by R. Schmaltz (pp. 

 280-662). 



A text-book of veterinary patholog'y, A. T. Kinsley {Chicago, 1910, pp. 

 VIII +400, inserts 5, figs. 205, table 1). — This book, prepared for students and 

 practitioners, contains the following topics : Definitions— the cell ; general 

 consideration of disease — table of vegetable parasites, Saccharomyces, Schizo- 

 mycetes, animal parasites (Protozoa, Helminthes, and Arthropoda) ; immunity; 

 malformations; circulatory disturbances — hemorrhage, lymphorrhagia, edema 

 (dropsy or hydrops), thrombosis, embolism, ischemia, and hyperemia (passive 



