VETERINARY MEDICINE. 81 



The author suggests that the reason for a slow or retarded action of rennet, 

 which cheese makers have often experienced, may be attributed to tlie action 

 of iron in milli cans in poor condition, and not entirely to the amount of salts 

 present in the milk as was formerly supposed. 



Red spots in Emmenthal cheese, J. Thoni and O. Allemann (Ldmlir. Julirh. 

 Sclnociz, 22 (1908), A'o. 2, pi>. 4'>--'~, pi. 1). — Several cheeses from 4 to ;") months 

 old showed on the cut surfaces round red spots scattered irregularly throughout 

 the cheese, which were f«)und to be due to liactcriiDii ncidi propionicl var. nihci: 

 Microscopical, cultural, and biological chemical data obtained in the study of 

 tliis fault in the cheese are given. 



Investigation of Gervais cheese, L. Muller (Molk. 7Ag., 22 (1008), No. IS, 

 p. J/Ol). — Analytical data are given regarding French Gervais cheese and 

 clieese of the same sort made in Germany. 



Regarding- " short " cheese, F. W. J. Boekhout and J. J. O. de Tries 

 (Ccnibl. Bakt. [etc.], 2. AM., 19 (1907), Nos. 21-23, pp. 690~69G: 2-'/-2.5, pp. 

 7.50-7.5-}, fl'ij. 1). — This article has been abstracted from another source (E. S. 

 R., 10, p. 474). 



An automatic cheese press, J. W. Moore (^YiKconf<in Bta. Rpt. 1907, pp. 

 207-213, flys. 3). — This article describes and illustrates a modification of the 

 ordinary cheese press constructed to maintain automatically a constant pressure 

 for any desired length of time. This is accomplished by means of a rope 

 wrapped several times around a pulley attached to the screw of the press, 

 which is liorizontal, then passed through another pulley overhead, and having 

 attached on the end a sufficient weight to maintain a desired torsion upon 

 the screw. The press described has been in use for several months. The 

 advantages in the use of this press are sunnnarized as follows: 



" By using the proper weight on the rope the cheese can be put under any 

 required pressure. 



"By insuring continuous pressure during the night tlie cheeses are more per- 

 fectly closed than is otherwise possible. 



" When the continuous pressure device is used there is less loss of fat, be- 

 cause a lower pressure is applied to the warm curd than is required with the 

 ordinary press." 



VETERINARY MEDICINE. 



Veterinary hygiene, M. Klimmeb (Veterimirhj/f/irnc. Berlin. 1908. pp. X-f 

 li39, figs. 81). — The purpose of this volume is to show how the principles of 

 scientific hygiene may be so applied to the care and management of domestic 

 animals as to avoid to some extent at least the occurrence and spread of in- 

 fections diseases. To this end the author presents a detailed account of the 

 influence of various factors in the environment upon the health of animals, 

 particular attention being given to the conditions under which infection takes 

 place through the air, soil, water, and feeding stuffs. The harmful changes 

 whicli foods may undergo are discussed in detail. A long list is also given of 

 ))oisonous plants with notes on the symptoms produced by eating these plants 

 and antidotes which may be used in counteracting their effects. 



Wounds: Their treatment and some minor surgical operations, W. Rob- 

 ertson (Agr. .Jour. Cape Good Hope, 31 (1907), No. 5, pp. 53.',-5'i2, pU. 3, 

 flgt. 3). — Practical suggestions are given regarding methods of casting or otlier- 

 wise confining animals for surgical operations. A number of simple operations 

 are described, with directions for the treatment of wounds to prevent infection 

 or other serious consequences. 



