DAIEYING DAIRY FARMING. 387 



was sent to two firms from which scorings were obtained. The results 

 are summarized in part as follows: 



"There was less loss of fat in the skim milk from pasteurizing the whole milk 

 before separating. 



"There was less volume of cream from pasteurized milk, but the cream was richer. 



" B}^ using a starter after cooling there was no difficulty in ripening the cream from 

 l>asteurized milk. 



"The pasteurized cream churned in less time than the raw cream. 



"The yield of butter per 1,000 lbs. of milk was 0.89 lb. greater from the unpas- 

 teurized milk. ... 



"All the trials indicated that butter from pasteurized milk had better keeping 

 qualities, although when first made there was little or no difference in the 

 quality. . . . 



" Pasteurized skim milk kept sweet from 24 to 48 hours longer than the skim milk 

 from the separator where the whole milk was not heated to 160°." 



Mangels v. turnips fed to cows for hutter inaking (p. 71). — Butter 

 made from cows fed mangels scored 2.3 points higher than that from 

 cows fed turnips. 



The dairy herd (pp. 71, 72). — A tabulated record of the dairy herd 

 of 23 cows for the year is given, with a summary of the principal data. 



Mill' tests at the fall fairs (p. 73). — Records of tests of 41 cows are 

 tabulated. 



Foreign coloring matter in milk, A. PI Leach {Jour. Amer. 

 Chem. Soc, 22 {1900), No. I^, x>p. 207-210).— ''OvXoi 23,098 samples 

 of milk collected throughout the State [of Massachusetts] during 5 

 years (ISyi-lSyS) 151 samples, or 0.6 per cent, were found to contain 

 foreign coloring matter. Of these samples about 88 per cent contained 

 annatto, approximately 10 per cent were found with an aniline orange, 

 and about 2 per cent with caramel. . . . About 95 per cent of the 

 milks found colored in Massachusetts showed on analysis the fraudu- 

 lent addition of water." 



The method employed by the author for the examination of samples 

 suspected of being colored is described in detail. 



The ripening of cream, H. W. Conn {Connecticut Storrs Sta. Hal. 

 21^ pp. 2Jt). — This is a general discussion of the purposes, cause, and 

 control of cream ripening; the effect of different species of bacteria; 

 the use of pure cultures in the United States and Europe; residts of 

 the use of pure cultures; methods employed in the use of pure cul- 

 tures; and the use of starters with and without pasteurization. The 

 author's summar}' of the discussion follows: 



"(1) The market price of butter depends in a large degree upon the character of 

 the ripening of the cream. 



"(2) The only method the butter maker has of controlling this ripening is by the 

 use of 'starters,' followed by a maintenance of a proper temperature. 



"(3) The most logical method of using these starters is first to pasteurize the cream 

 and then inoculate it with a pure culture of a favorable species of bacteria. This 

 method is almost universal in Denmark, but it produces very mild-flavored butter 



