VETERINARY SCIENCE AND I'RAOTK'K. 918 



also be obtained in otlier ways. Jt wa.s believed to represt-nt merely a stage in the 

 process of coagnlation. The transformation of the casein into ])aracasein was fonnd to 

 take i)lace more rapidly than the liberation of the calcinni salts, and was completed 

 at the time of the appearance of the nietacasein leactidn. Tlie calcium salts are 

 made available during the period from the l)eginning of tlie metacasein reaction to 

 the appearance of coagulation. 



Supplying- large cities with milk for infants. I, The necessity of a trans- 

 formation in the production of milk for infants, Rl. Seiffkkt (iJ/V IVr.wn/^//// <ler 

 (jrnMi'ii Sladtf mil K'nidi rniih-h. /, D'lr X<>liien<1i<jk<'il e'nn'r Vmi/e.'iliilliui/j drr Kiixhr- 

 ■)iii/rl:er:i'>i</i()it/. Tjcipzhj: ]\'cii/('l, ]'J04, pp. .,'7S, pis. ./) . 



Progress in the field of the chemistry, hygiene, and bacteriology of milk 

 and its products, Wei(;mann, Hoft and Gruheh {Vliem. Ztg., 28 {1904), No. /.'/, pp. 

 2Jf>-iiS.J). — A summary of the literature during 1903, 128 references being given in 

 footnotes. 



The technique of butter making' in Denmark, M. Rf.au {.Tour. Agr. Prat., v. 

 ser., 7 {1904), Ao. 6, pp. 18.3-1S5). — A brief description of the methods employc<l in 

 making butter in Denmark. 



Notes on the biology of anaerobic bacteria in cheese, A. Rodella {('t'lithl. 

 Bald. u. Par., 2. AU., 11 {1904), No. 14-15, pp. 452-450). — Brief notes are given on 

 recent investigations relating to the growth of anaerobic^ bacteria. According to the 

 author, anaerobic forms isolated from Kmmenthaler cheese not only grow in a medium 

 containhig O.-'S per cent lactic acid, but even exert a liquefying action on the casein. 

 This action, however, is much greater in an alkaline medium. 



The utilization of skim milk in dairying, G. Knocu {Die M((grrmilch-Vcrv'er- 

 tnng in den MoUcrrelm. Leipzig: M. ]Tein>n.ni< NdcJtfolger, 190.!, pji. 2J7,Ji<j-'<. 41). — The 

 composition of skim milk is discussed, and the different methoils of utilization are 

 described. 



Dairying, C. Martix {Laiterie. P(tri.^: J. B. Bailliere A Soii.f, 1904, pp. 3S0, figs. 

 114). — This treatise constitutes one of the volumes of the J'Jncurlirprdie (tgrirole. The 

 different sul)jects included in dairying, such as the composition and proj)erties of 

 milk, bacteria in milk, care and handling of milk, milk inspection and sale, butter 

 making, cheese making, cooperative societies, condensed milk, utilization of liy- 

 products, etc., are cpiite fully treated. 



Dairying division, J. A. Kinseij,a {Neir Zealand Dept. Agr. Jlpl. 190.], .ipp. If, 

 pl>. 30-80, ph. 3). — This report of the dairy commissioner comprises a sununary of 

 the work of the division during the year, statistical data relating to dairying in New 

 Zealand, and suggestions foi- the imi)rovement of the industry. 



VETERINARY SCIENCE AND PRACTICE. 



The present status of the doctrine of immunity, C. O. Ji:\skn {Maaneds!>:}:r. 

 DgrUeger, 15 {190.1), No. 7-8, jip. 2.'j.>-.'09, Jigs. 17). — In this article the author 

 discusses the subject of inmiunity from a iiistorical staiulpoiiit and reviews in a crit- 

 ical manner the contributions made to tiie subject by Rasteur, INFetchnikoff, Rucliner, 

 Virchow, and P^lirlicli. 



Vitality and immunity, C .Sciiumx {.lour. Comp. Med. and I'd. Arch., 24 {1903), 

 Nos. 1, pp. 1-0; 2, pp. 77-88; 3, pp. 147-150; 4, pp. 233-240). — A general discussion 

 of the jihenomenon of inuunnity with sju'cial rel"erence to the physiological basis of 

 vitality in animals. The literature relating to inununity is discussed from this point 

 of view. The author I)elieves as a result of his studies that pathogenic organisms 

 are devel(jped from saprophytic bacteria and that there is litth^ stability of type 

 in l)acteria. These organisms are iK-Iievetl to lie ca])able of adapting themselves 

 readily to changed conditions. 



Agglutinins and precipitants, A.Wa.ssekmann {Zlarhr. Ilgg. >i. Tnfectitniskrank., 

 42 {1903), No. 2, pp. 207-292, Jig. 1). — The author described the nature and ]>ropertiea 



