DAIRY FARMING DAIRYING AGROTECHNY. 377 



"Corn meal tended to produce a reasonably hard, firm butter, of an agreeable 

 flavor. 



"Soy-bean oil (0.5 to 1 lb. daily per bead) added to a grain ration produced 

 a butter that was noticeably soft and yielding to the touch, and that would 

 not stand up well at 70° F. and above." 



The following general conclusions are drawn : 



" Neither the proteid nor the carbohydrate groups, when fed in normal 

 amount, have any noticeable influence in changing the proportions of the 

 several milk ingredients, nor in modifying to any marked degree the character 

 of the butter fat as revealed by the ordinary chemical tests; such changes, 

 so far as they are the result of food, are due to the presence of oil in the feed 

 stuff. 



" Some proteids produce a harder, firmer butter than others, while the tend- 

 ency of starchy foods is to produce a firm-bodied butter. Vegetable oils in 

 excess of the normal amount produce a noticeably soft-bodied butter. 



" It is not considered advisable to feed large quantities of oil to cows, it 

 having a tendency to derange the digestive and milk-secreting organs. 



"The flavor of butter depends primarily on the cleanliness of the milk, stage 

 of lactation of the animal, skill and care of the butter maker, and especially 

 upon the character of the starter employed. Normal feed stuffs must be con- 

 sidered of secondary importance in establishing butter flavor." 



The action of Bacillus casei e and Mycoderma thoni in the manufacture 

 of Grana cheese, G. Fascetti (Rev. Gen. La it, 6 (1901), iVo. 23, pp. 529-533,' 

 pi. 1). — Under the influence of these two organisms cheeses prepared accord- 

 ing to the method of making Grana cheese, but sown with these organisms 

 during the course of preparation, had at the end of 3 months acquired the 

 character of Gruyere cheese as regards structure and savor, while other cheeses 

 made at the same time but not ripened under the influence of these organisms 

 developed as characteristic Grana cheese. 



Olmiitzer cheese, J. V. Pavelka {Ahs. in Rev. Gen. Lait, 6 {1901), No. 23, 

 pp. 538-51(5, figs. Jf). — The method of making this kind of cheese in the village 

 of Olmiitz, in ]Moravia, is described and illustrated. 



Cheese making- in Cuba, N. S. Mayo and C. G. Elling (Estac. Cent. Agron. 

 Cuba Bui. 2, pp. 3-28, pis. 6, figs. 9). — This publication describes in more or less 

 detail the processes which the authors believe best adapted for making cheese 

 in Cuba. 



Mannitic fermentation in apple and pear cider, Truelle (Bui. Soe. Nat. 

 Agr. France, 68 (1908), No. //, pp. 263-261). — This is an extract from a report 

 of Investigations by Miiller-Thurgau, published elsewhere. Special attention 

 is called to the conclusions of this investigator that mannitic fermentation 

 appears quite frequently in apple and pear cider prepared from fruits slightly 

 acid, from sweet apples or from ripe pears, and is always accompanied by the 

 formation of a large quantity of lactic and acetic acids as well as their ethers. 

 These defects result from the action of certain bacteria or ferments which 

 develop, when slightly acid juice from very ripe fruit has a relatively high 

 temperatui'e. Various methods of preventing the fermentation are suggested, 

 as selecting proper fruit, using potassium metabisulphite or sulphurous acid, 

 and other ways. 



Honey vinegar, A. E. Vinson (Arizona Sta. Bui. 51, pp. 2.'fl-255, fig. 1). — 

 The crude methods of making honey vinegar now in use often result in a 

 great loss of saccharin material. As honey diluted with ordinary well water 

 is deficient in mineral and nitrogenous matter, the effect of adding ammonium 

 chlorid and potassium phosphate on the activity of the yeast cells was studied. 

 Honey was diluted 1 : 5 with, well water supplying sutBcient lime and mag- 



