978 EXPERIMENT STATION RECORD. 



Milled butter {New Zcnl. Dairi/inan, U, H'JOS), Xo. 2, p. 6.9).— Milled butter 

 is a torui used in New Zoiiland for butter that has been mixed or blended, as is 

 practiced in Holland and Denmark. Hy mixing butlers from different dairies 

 the output is made more uniform. 



The care and testing of Camembert cheese, O. Tiiom ( U. .S'. Dcpt. Agr., Bur. 

 Anim. /inlu.s. Rpt. HUH, pp. .i.l!)~.i',,i : Circ. l-'i'), pp. 33!)-3-'i3).—'rhe topics treated 

 in this article are the proi)er api)earance of ripe Camembert cheese; the varia- 

 tions in flavor among really good cheeses, corresitonding to the widely different 

 tastes of consumers; how to test a cheese to determine its degree of ripeness 

 without cutting it; and how cheeses not fully ripe should be handled by dealer 

 and consumer to get the best I'esults. 



Methods of paying for milk at cheese factories, L. L. Van.Slyke (New 

 York State Sta. But. 308, pp. JiG9-506). — This bulletin discusses the different 

 methods of paying for milk at cheese factories and, as in former bulletins (E. 

 S. R., 0, p. ISl), " the exclusive use of the milk-fat basis is advised, since it is 

 the method which takes into consideration composition and quality of cheese" 

 in connection with yield of cheese, thus providing an equitable and simple 

 system." 



Paying for milk at Cheese factories, F. H. Hall (New Yoil: state ,Stn. Bui. 

 308. papular rd.. pp. 7). — A popular edition of the above. 



Creamery accounting, J. A. Vye (Chicago Dairy Produce, 15 {1908), No. 28, 

 pp. 20, 22, 23). — The author outlines a plan for a uniform system of keeping 

 accounts in cooperative creameries. 



The cow-testing association in dairying, P. V. Maris (Pacific Jloincstcail, 

 J8 il'.XJH). Ao. 11, pp. l,-2, lU). — The history of cow-testing associations is 

 briefly reviewed. The author advocates their formation in all dairy communi- 

 ties because of their acknowledged value in improving the dairy herds wherever 

 they have been formed. 



The dairy industry in the South, B. H. Rawl, D. Stuart, and G. M. 

 Whitaker (U. N. Dcpt. Agr., Bur. Anim. Indus. Rpt. 1907, pp. 307-337, figs. 10; 

 Farmer.^'' Bui. 3-'i9, pp. 37, figs. 10). — This is an account of the systematic field 

 work by this Department to develop the dairy industry in the Southern States, 

 which was begun in I'JOO, and is carried on in cooperation with the State experi- 

 ment stations, agricultural colleges, and State departments of agriculture. 

 I). Stuart discusses Southern Markets for Dairy Products, G. M. Whitaker The 

 Milk Supply of Southern Cities, and B. H. Rawl Why Dairying is Undeveloped 

 in the South. It is pointed out that although the demand for milk and milk 

 products in the South is not supplied by home products, dairying has hitherto 

 been unprofitable because too many daii-ymen keep inferior cows, feed them 

 on jturcbased feeds, and produce an inferior grade of milk and butter. 



[The dairy industry in foreig'n countries] (Mo. Cous. and Trade Rpts. 

 [U. S.], 1908, No. 339, pp. 103-110).— 1\\ northern Spain the Cantabrian slopes 

 are well suited for dairy farming, but the lack of capital is the leading obstacle 

 to the development of the industry. Primitive methods are emplos^ed in 

 dairying. Special kinds of cheese manufacturetl in this region, notably 

 Cabrales, a kind similar to Roquefort, have a ready sale in Spain, such 

 being equally the case with butter made in Asturias and Santander. 



In Ireland, the yield of milk per cow is lower than in most other countries. 

 Comparative statistics show that the value of dairy products in Canada is 

 increasing. Vice-consul Doyle, of Colombo, Ceylon, thinks that the ravages 

 of typhoid fever could be reduced if a sanitary milk bottle were used in 

 the delivery of milk. In spite of its natural advantages for cattle raising, 

 Brazil imports large quantities of dairy products. The dairying district has 

 increased during the past few years and there is a good opening for American 



