1010 EXPERIMENT STATION RECORD. 



Red-spotted butter, H. Stadlinger and J. Poda (Milchw. ZentbL, 2 (1906), Xo. 

 3, pp. 97-115). — The morphological and cultural characters of an organism isolated 

 from red butter and designated Bacterium butyri rubri are reported. The organism is 

 considered as belonging to the Bacillus prodigiosus group, though distinct from that 

 species. The pigment produced by the organism was identified as prodigiosin. The 

 most probable source of infection was through water. 



On the importance of strictly anaerobic putrefactive bacteria in cheese 

 ripening-, A. Rodella (Cenlbl. Bali, \_etc.~\, 2. AM., 16 (1906), Xo. 1-3, pp. 52-56, pis. 

 2). — In continuation of previous investigations (E. S. R., 16, p. 196) the author 

 reports cultural and biochemical studies of putrefactive anaerobes capable of produc- 

 ing in milk cultures, caproic, valeric, and butyric acids from casein. Anaerobic pro- 

 pionic acid ferments will be considered in the next communication, and the impor- 

 tance of putrefactive bacteria in cheese making in a later article, while a more detailed 

 discussion in the f \>rm of a monograph on putrefaction is announced. 



The influence of the fat content of milk on Emmenthal cheese, 0. Jensex 

 (Rev. Gin. Lait, 5 (1906), Xo. 12, pp. 272-277). — As a result of experiments in mak- 

 ing Emmenthal cheese with milk containing different percentages of fat, the author 

 concludes that when properly made the quality of Emmenthal cheese is improved 

 with an increase in the fat content of the milk up to at least 4 per cent, and that this 

 is due not only to the increase of the most valuable constituent in the cheese, but 

 because the increased amount of fat favors the ripening of the cheese. 



The influence of cooking- on Emmenthal cheese, O. Jensen (Rev. Gen. Lait, 5 

 (1906), Xo. 13, pp. 299-303; Landic. Jahrb. Schweiz, 20 (1906), Xo. 2, pp. 154-156). — 

 Temperatures varying from 48 to 60° with corresponding periods of stirring decreas- 

 ing from 120 to 25 minutes were studied in the manufacture of Emmenthal cheese. 



The results indicate that great care should be taken to avoid using too low a tem- 

 perature, for a limit is soon reached when the action of heat can not be equalized by 

 a longer period of stirring. A lower temperature than 55° was not found satisfac- 

 tory. Analyses of the cheese at the age of 4 months are reported. The use of cul- 

 tures of Bacterium acidi propionici gave marked results at all temperatures employed, 

 even at 60°. 



Roquefort cheese, E. Marre (Le Roquefort. Rodez: Carrere, 1905; rev. in Rev. 

 Gen. Lait, 5 (1906), Xo. 11, p. 260). — This monograph deals with the production of 

 milk by sheep, manufacture of Roquefort cheese, and commerce in this cheese. 



VETERINARY MEDICINE. 



Comparative anatomy of the domesticated animals, A. Chauveau, trans, 

 by G. Fleming (Xew York: D. Appleton & Co., 1905, enl. ed., pp. XXXVI + 1084, 

 jigs. 585). — This edition is a revision and enlargement by S. Arloing of the author's 

 original text-book, translated and edited, with notes by the translator. The material 

 in the volume is arranged according to the usual scheme of descriptive anatomy and 

 constitutes a valuable guide to the study of comparative anatomy in our farm animals. 



Comparative pathology of the blood, P. Meier (Ztschr. Tiermed., 10 (1906), 

 Xo. 1-2, pp. 1-81, pi. 1) . — The cell content of normal blood in various animals, par- 

 ticularly in the horse, is discussed in considerable detail for the purpose of securing 

 data upon which to base conclusions obtained from the study of the leucocytes and 

 red blood corpuscles in cases of disease. 



The author compared the conditions found in man and animals in various diseases, 

 including contagious coryza, croup, angina, pleuro-pneumonia, tetanus, malignant 

 edema, ringworm, hydremia, etc. In general the morphological relations in regard 

 to the leucocytes agree closely in man and animals. This agreement is especially 

 close between man and the horse, and it is, therefore, believed possible to apply con- 

 clusions derived from a study of horse blood to similar conditions in man. There 



