DAIRY FARMING DAIRYIXO AGROTErHNY. 575 



Gorpoiizola clitvse. Tho author thinks it aiipcars siinultaiu-onsly with OitUtim 

 hiclis, ami alliotl species of liaeteria. 



Trials of new dairy appliances, l^. Martiny (Arh. Dent. Landw. GcseU., 

 190^, yo. I'l'i, i>p. as, pi. J, fig.s. 30). — Results of a trial of new kinds of sepa- 

 rators recently placed on the market are given, and a contrivance for disin- 

 fecting a cow's udder is figured and described. This consists of a wateri)roof 

 canvas which can he strapped to the animal so that the disinfecting liquid will 

 come in contai-t witii tiie udder for several minutes. 



The Dalen and Celsing- milking- machine (Xord. Mrjvri I'idii., 2.1 (IDOS), 

 \<i. ,.'/. />/>. 2'i6, ,?'/?). — A brief description of a new Swedish milking machine. 



A practical milk cooler, II. J. (Jerstknhkrcikk (Jour. Aiiicr. Med. .l.ssor., 

 51 {J908), No. 16, pp. 1328, 1329, fig. 1).—A description of a galvanized cooling 

 can made to accomodate a 5 gal. milk can. 



Unfermented apple juice, H. C. Gore {U. S. I>rpt. Agr.. Bur. Chem. Bui. 

 US, pp. 2.i. figs. .)). — This bulletin gives results of exi)eriments since 1900 (E. S. 

 K.. r.t. p. 2Tt)). on the preservation of unfermented ai)i)le juice. The usual ob- 

 jections to sterilizing, that a cooked taste is added to the juice and that it re- 

 mains sterile for a limited period only, have been met. By using a pasteurizer 

 costing $12 apple juice was heated from G5 to 70° C. and kept in paraflined kegs 

 for mouths without loss from fermentation. It can also be successfully steri- 

 lizeil in tin containers, but heating to a temperature of G5° C. for a half hour 

 was not quite sufficient to sterilize all the varieties tested. The best treatment 

 for sterilizing in glass was found to consist In heating for 1 hour at 05° or 

 one-half hour at 70° C. The latter temperature did not produce a marked loss 

 in flavor. 



In claritication tests, large quantities of sediment were removed b.v passing 

 juice from apples ground the itrevious evening through a cream separator, but 

 clarification was not so complete as with perfectly fresh juice the previous 

 year. Before canning or bottling apple juice it may be carbonated, although a 

 foreign flavor is added. When benzoate of soda was added to unfermented 

 aiiitle juice in quantities varying from 0.03 to 0.15 per cent alcoholic fermenta- 

 tion was checked, but acetic acid and other fermentations developed with a 

 consccpient depi-cciation in flavor. 



Improved methods of wine making-, F. T. Bioletti (California ^ta. Bui. 

 197, pp. t-')9-li}H, fig. /). — The main work in enology has been to demonstrate 

 and popularize certain princii)les and methods of wine making which have been 

 siiown to be useful by the experiments at this station. The new method of wine 

 making (E. S. R., 17, p. 1187) has given good results, but improved varieties 

 of grapes must be grown for the best results in the interior valleys. 



The Itest yeast tested at the station was one originating in Champagne and is 

 strong enough to ferment wines perfectly dry with over 15 per cent of alcohol. 

 " It can witlistand as high temperatures and as large an amount of sulphurous 

 acid as .any of our native yeasts which have been tested. One of its principal 

 advantages is its tendency to form a concrete sediment, which remains at the 

 bottom of the fermenting nuist or wine, and very nuich facilitiites the racking 

 and clearing. It has also been found equally suitable for champagne and cider- 

 making. . . . The utility of pure yeast in our Califonda wineries may be 

 considered as demonstrated, but too u)uch must not b<> exi)ected of it. It will 

 n«tt i»revent the ill effects of careless or ignonint practice, and no wine maker 

 who can not make good wine without i)ure yeast will succee<l with it." 



Considerable attention has been given to the testing of the color cai)abilities 

 of various varieties in difTerent sections and to the devising of methods of utiliz- 

 ing economically the color which exists in the grapes now grown. The color of 



