478 EXPERIMENT STATION RErORD. 



taking' jiarl in tlic rxhihits (liiriii;; the ytar. a tolal uf l.dU.". Iiibs \v<>ro si-orcd. 

 Tliesse coutaiiKMl on the averaj^e lo.S2 per c-eut water (raugiuy from lO.JW to 

 19.53 per cent ). with an averaj^e refractive index of 51.2 (ranging from 49 to 

 54.2) that of the volatile acids ranging from 20.85 to 32.90. The former fignre 

 for volatile acids was obtained with hnttcr from the herd milk of a well-known 

 Finnish dairy farm, the output of which w;is doui)tless unadulterated. 



Report of the Swedish butter exhibits, 1907 [MrdflrT. K. Lnndthr. Styr. 

 [Siceden], 1D08, Xo. ,'/ (US), pji. J/S). — From 516 creameries particii)ating in 

 the exhibits during the year, a total of 2,074 tubs were scored. Chemical 

 analyses showed that the average moisture content of the butter was 13.S \)er 

 cent (ranging from 10.3 to 18.5 per cent), and the refractive index 51.1C (rang- 

 ing from 49 to .5.3.9). A paper giving directions for regulating the moisture 

 content of l)utter. by I,. F. Rosengren, is included in the report. 



Report of the cheese experiment station at Iiodi, C. Besana (Ann. R. .8/r;~. 

 8i>et\ Cascif. Lodi, HHPi, pit. l.j-G.'i). — In addition to the account of the work of 

 the station during the year and some reports of investigations, this publica- 

 tion includes an article on tlie Third International Dairy Congress at The 

 Hague in Sejitember, 1907. 



Chemical study of the ripening of soft cheese. It. Sanfelici (Ann. /?. .S7r/~. 

 ^'/>C/\ Cascif. Lodi, 1901, pp. 6o-0.'i). — The experimental data reported include 

 determinations of the cliemical composition and distribution of the nitrogenous 

 substances and acidity in 5 samples of Quartirola and 4 samples of Crescenza 

 cheese. 



Fiimi the data reported the author concludes that in Crescenza clieese ripened 

 at a low temperature (5 to 10° C. ) the solubility of tlie casein is greater than 

 in Quartirola cheese rii)ened at a somewhat higher temperature (15 to 20° C). 

 In tliese two types of soft cheeses the solubility of the casein and consequently 

 the ripening is due to unorganized ferments or enzyms and very probably to 

 the galactase of the milk and the pepsin of rennet. In Crescenza cheese the pro- 

 duction of iieptones is greater than in Quartirola cheese. The fat in these types 

 of soft cheese does not luidergo any appreciable alteration and does not partici- 

 pate in tlie ripening. 



On paraffining- of cheese and convenient appliances for same, T>. F. Rosen- 

 gren (Xord. Mcjrri Tidu., .iS U!:08), ?<>. .?'/, pp. .^80-282, fifj-s. .3).— The paper 

 deals with the advantages of jiaratHning cheese and describes apparatus for the 

 puri)Ose, 



VETERINARY MEDICINE. 



Annual report of the veterinary department, 1906-7, R. J. Stordy (Colon. 

 Rpts., Misc. [dt. Brit.], .A'o. J/f), pp. 1-il, pis. 2, figs. 2). — The veterinary staff of 

 the East Africa Protectorate has been considerably enlarged, with the result that 

 a great improvement has lieen observed in the work of controlling dangerous 

 diseases. Statements are given of the present condition of African coast fever, 

 l>leuro-pneumonia, gangrenous ergotism, glanders, trypanosomiasis, intestinal 

 ]>arasites of horses, sheep scab, various jiarasitic w(U"ms in shec]). jileuro- 

 ]ineumonia in goats, and diseases of dogs. BiipJiaga cnjihrorhpnchii. locally 

 known as the tick bird, is said to l)e of some benefit in feeding upon cattle ticks 

 but has become a nuisance on account of its ha))it of attacking skin wounds of 

 cattle, 



Piroplasmosis, trypanosomiasis, and rinderpest, E, Meuleman ( Piroplas- 

 inosrs, Tn/pnnosomiascs. ct Pcstr Bovine. Brussels, 1907, pp. 116, pis. ^, map 

 J). — An elaborate account is presented of the distribution,. symptoms, etiology, 

 ])athological lesions, and means of preventing Texas fever,' African coast fever. 



