DAIRY FARMING- — DAIRYING AGKOTECHNY. 979 



dairy nia(4iinor.v. The greatest obstacles for further development are lack 

 of transportation facilities and the prevalence of cattle diseases. Colombia 

 is stated to be a wonderful cattle country, but the millv produced is simply 

 for local consumption or made into a crude white cheese. Modern dairy 

 apparatus is needed. 



Dairy cattle in far away India, P. A. Yoder iKimbaJVs Dairy Fanner, 

 6 (1908), No. 23, pp. 2',, 25, figs. 3).— A popular account of dairying in that 

 country. At the government dairy farm in Poena the Aden is considered the 

 best breed of zebus. The Delhi breed of butfaloes is also lilvetl for dairy pur- 

 poses. Some are of large size and weigli a ton or more. The feeds consist 

 of native hay, bran, oil cake, cotton seed, dahll (pigeon pea), and phool (husks 

 from the dahll). Some of the black cows or buffaloes give 25 lbs. of milk 

 per day. 



The dairying industry. G. 8. Thomson (London. t!)tn, pt. I. )tp. Jd.i, pis. 5.3, 

 figs. 3, dgms. 2). — This is a general treatise on dairying, with special refer- 

 ence to the milk and cream sup])ly as applied to the conditions in Queensland, 

 Australia. In this, the first part of the work, the toi)ics di.scussed are the 

 composition and secretion of milk, metropolitan milk supply, dairy science 

 f(.»r the pi-actical farmer, and modern utensils used in dairying. 



Milk booklet, R. Ostertag and T. Henkel (i^clir. Dent. Milchn\ Vrr., J!)08, 

 \o.-37, pp. 67, figs. 6.'/). — This pamphlet treats in a popular planner of tlie 

 structure of the udder, the excretion of milk, the methods of milking, and in- 

 fluences that affect milk secretion. 



Tests of three devices for purifying milk, K. II, M. Van Der Zande (Off. 

 Organ Aig. Xcdcrlaml. Znirclbond. Ill, No. 11; abs. in Milch. Ztg., 37 (1908), 

 \o. J/l, pp. 55.'i-556, figs. 3). — Descriptions are given of a milk filter and two 

 styles of milk sieves exhibited at the International Agricultural Exi)osition at 

 The Hague. September VMM. 



[Some appliances for use in dairy bacteriology], O. IIaiin (Michigan Sta. 

 Rpt. 1908, pp. 125, 126, fig. 1 ) . — The author keeps tubes of media in large glass 

 jars with covers, containing 70 to ir>0 test tubes. The bottom of the .jar is 

 covered with excelsior and is kejit moist by A [ler cent mercury bichlorid solu- 

 tion, which stands about 1 cm. high in the .j.ir. 



A convenient Petri dish rack is described. It is made from strijis of gal- 

 vanized sheet iron, riveted togethei- to stand the heat of the hot air sterilizer. 

 One of the side strips may be opened by a hinge and may be fastened with a 

 hook. 



[Experiments in dairying and agrotechny], II. A. Harding and L. L. Van 

 Slyke (Xew York State Sta. Rpt. 1907, pt. 3, pp. 110, 111, 11/,, 115, 117, 118, 163- 

 220, 233-237). — A summary of. the more important results found at this station 

 during the first 25 years of its work. 



The best temi)orature at which to run milk flirough a continuous pasteurizer 

 when tuberculous germs are suspected is lsr»°. The amount of protein in mottled 

 butter is greater in the light portions and is the cause of the lighter color. 

 Many experiments as to the composition of milk and its relation to the yields 

 of cheese were made. In the process of cheese making the fat lost in the whey 

 is independent of the percentage of fat in the milk. The casein is lost in the 

 form of small particles of curd. Mill< tor cbcese making should be paid for 

 according to the percentage of fat in the milk. The beneficial effects of cover- 

 ing cheesi! with jiaraflin and curing at low temperattu'es were demonstrated. 

 A number of factors influenced tlie amount of acid taken up by the casein 

 during ri|)ening. In ripening the insoluble i>roteid is eventually changed to a 

 water-soluble form. A fishy flavor in cheese was fo\nid to be due to a phys- 

 iological abnormality in one of the cows. A bitter flavor in Neufchatel cheese 



