VETERINARY SCIENCE AND PRACTICE. 295 



Annual report of the experiment station for cheese making at Lodi, 1902 



{Ann. B. Staz. Sper. Caseif. Lodi, 1903, jip. 116). — This contains a review of the work 

 of the station during the year, the results of experiments on the utilization of skim 

 milk in the feeding of calves, an account of the manufacture and composition of a full 

 cream cheese of Lombardy designated Mascarpone, a discussion of the food value of 

 margarine cheese, and notes on milk with inseparable fat on an instrument desig- 

 nated the coaguloscope, and on the progress of the dairy industry in Sardinia. 

 Under the title of Milk with Inseparable Fat, G. Fascetti refers to a method of forc- 

 ing milk through capillary spaces under a pressure of 250 atmospheres, which 

 reduces the size of the fat globules and renders them incapable of rising to the sur- 

 face on standing. In a sample of milk thus treated the fat showed no tendency to 

 seisarate at any time, while an analysis showed the milk to be normal in composi- 

 tion. It is announced that a plant for the treatment of milk by this method is to be 

 established at Lodi. 



Dairying at home and abroad, H. E. Alvord ( U. S. Dept. Agr. Yearbook 1902, 

 pp. 145-154, pis. 6). — Dairying in different countries of Eui-ope and in the United 

 States are compared as regards breeds of dairy cattle, stal)ling, and feeding of cows, 

 care and sale of milk, butter making, cheese making, etc. "While too much cannot 

 be said in praise of the industry, frugality, and thrift of most of the dairymen of 

 Europe, a close comparison leads one to feel that the conditions of this industry in the 

 United States are decidedly more satisfactory in almost every particular." 



Dairying- in Belgium {Bid. Agr. \_Brussels], 19 {1903), No. 3, pp. 327-389). — This 

 includes several papers as follows: History of the Dairy Industry, and Commerce in 

 Dairy Products, by A. C. Bovy; Instruction in Dairying, by Devuyst; Cooperative 

 Dairies, by O. Bolle; The Dairy Station of the Agricultural Institute, by M. Henseval; 

 Construction of Dairy Apparatus, by J. Vandervaeren ; and Notes on Breeds of Cattle, 

 by G. MuUie. 



Study of the societies for dairy control in Denmark and their possible 

 organization in Switzerland, C. Bauverd {.Tour. Soc. Agr. Suisse Bomande, 44 

 {1903), No. 3, pp. 43-114). 



Elements of dairying, J. W. Decker {Columbus, Ohio: Author, 1903, pp. 115, 

 Jigs. 21). — Introductory notes are given on the history and present status of the dairy 

 industry, following which the secretion, composition, and physical properties of 

 milk; butter and cheese; contamination of milk; testing cows; market milk; and 

 dairy refrigeration are discussed in a popular manner, the results of considerable 

 experiment station work being incorporated. 



VETERINARY SCIENCE AND PRACTICE. 



Text-book of veterinary medicine, J. Law {Ithaca: Author, 1903, vol. 5, pp. 532). — 

 This constitutes the final volume of the author's text-book of veterinary medicine 

 and is devoted to a discussion of parasites and parasitism. The general subject of 

 parasitism is briefly discussed by way of an introduction to the volume. The various 

 parasitic fungi and insects are arranged according to their systematic position and 

 each parasite receives an elaborate discussion, together with an account of the symp- 

 toms of disease produced by it and the best treatment to be adopted in combating it. 

 The plant parasites discussed in this volume include the organisms of ringworm, 

 thrush, and Actinomycosis, as well as various forms of Aspergillus. The parasitic 

 insects which are discussed in the volume include the majority of important forms 

 recognized as injurious to domestic animals. 



Elementary lectures on veterinary science, H. Thompson {New York: W. B. 

 Jenkins, 1903, pp. 397, pis. 5i).— This volume contains 12 lectures, together with 3 

 appendixes, and is intended for use in veterinary instruction in all institutions offer- 

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