DAIRY FARMING DAIRYING. 775 



Effect on milk of water or watery food given to cows (Jfarfc Lane Express, 

 105 (lyil). No. 4IJ1J1, p. 26'f/).— Periodical doses of common salt administered to 

 cows, even to the extent of purging, did not cause the consumption of excessive 

 quantities of water.. The amount of water consumed by the cows appeared to 

 have no direct bearing on the composition of the mills;. 



Prevalent rain-bearing winds and the milk supply of Manchester during 

 the years 1896-1909, W. Gordon {Brit. Med. Jour., 1011, No. 2618, pj). 482- 

 485). — The author, having previously determined that rain-bearing winds are a 

 factor in increasing the mortality in human tuberculosis, reports a study of the 

 relation between rain-bearing winds and bovine tuberculosis. The data used 

 were those furnished by Delepiue in an article previously noted ( E. S. R., 23, p. 

 81). 



By subdividing the regions which furnish milk to the city of Manchester, 

 England, the author found, as anticipated, that the least exposed districts 

 showed a lower percentage of farms with tuberculous cows. 



Effect of boric acid on milk (Rpt. Govt. Bur. MicroUol. N. S. Wales, 1909, 

 pp. 124-130; ahs. in Jour. 8oc. Chem. Indus., 29 (1910), No: 24, p. I41O). — A 

 study of the effect of adding different proportions of boric acid to milk showed 

 that 400 grains or more of boric acid per pint would be needed to sterilize the 

 milk. The only notable effect produced by the addition of 10 grains was to pre- 

 vent or check the development of bacteria and thus delay souring and allow 

 putrefactive changes to take place more rapidly. 



Homogenized milk, H. de Rothschild, trans, by J. H Monrad {N. Y. Prodr 

 uce Rev. and Anicr. Cream., 31 (1911), No. 17, pp. 600, 601). — ^A review of 

 investigations and a discussion of the advantages of homogenizing or " fixing " 

 milk. 



Champagne milk (Jour. Agr. Prat., n. ser., 21 (1911), No. 6, p. 179). — ^A 

 process is described for charging milk with carbon dloxid by fermenting with 

 a champagne yeast. 



Utilization of whey for dietetic purposes, F. T. Bond (English Patent 26,168, 

 Nov. 12, 1909; abs. in Jour. Soc. Chem. Indus., 29 (1910), No. 24, p. 1470).— 

 A note is given on a patented process by which the whey may be so concen- 

 trated under atmospheric or reduced pressure as to form a sirupy liquid, or a 

 solid mass that may be ground and the powder pressed into tablets. Or the 

 whey may be sprayed into a current of air having a temperature of about 300° 

 F. and the finely divided dry powder thus obtained pressed into tablets. 



Process and apparatus for sterilizing milk and milk products, E. Wiener 

 (English Patent 19,621, Aug. 22, 1910; als. im, Jour. Soc. Chem. Indus., SO 

 (1911), No. 3, p. 149). — A description of a patented process and apparatus for 

 sterilizing milk and its products by means of ozone. 



[The temperator], J. H. jMonrad (N. Y. Produce Rev. and Amer. Cream., 31 

 (1911), No. 17, p. 598, figs. 2). — An apparatus for the regulating of the heat in 

 the pasteurizer is illustrated and described. 



Heating milk, F. W. Culbertson et al. (N. Y. Produce Rev. and Amer. 

 Cream., 31 (1911), No. 21, pp. 738-740). — A symposium on the machines recom- 

 mended for heating milk before running through the separator, and the tem- 

 peratures used. 



Composition of the milk of sheep in the region of Boquefort, R. Martin 

 (Ann. Falsif., 4 (1911), No. 28, pp. 86-88, figs. 3).— Analyses are reported of 

 sheep's milk for the different calendar months from February to July, 1910. 



Bules relative to testing dairy cows (Massachusetts Sta. Circ. 28, pp. 6). — 

 A revision of Circulars 9 and 15, previously noted (B. S. R., 20, p. 374). 



Notice of judgment (U. S. Dcpt. Agr., Notice of Judgment 753, p. 1). — This 

 relates to the adulteration of milk. 



