VETERINARY SCIENCE AND PRACTICE. 485 



is a reprint in a somewhat revised form (if an article pi'eviously noted (E. 8. R., 10, 

 p. 1095). 



Feeding- for milk, J. Mahon {Querndavd Agr. Join:, 7 {1900) No. 1, pp. 24, ^f)) ■ 



On the influence of tlie lactation period on the productive capacity of cows, 

 F. W. WoLL {Breeders' Gaz., 38 {1900), No. 9, pp. 239-240; Hoard's Dairi/man,, 31 

 {1900), No. 31, pp. 626, 627). — Variations in the yield and quality of milk during 

 lactation are discussed and illustrations t^iven from the records of the Wisconsin 

 Station herd. 



The quality of Scandinavian milk, R. H. Wallace {British Food Jour., 2 {1900), 

 iVo. 22,]jp. 276, 277). — A brief discussion concerning the average composition of milk 

 in Sweden, Norway, and Denmark. 



Variation in lactic acid bacteria in relation to fermentative power, N. P. 

 ScHiEKBECK {Orers'. K. Dandr VIdnisk. Si-ld: Forliandl, 1900, No. 2, pp. 113-137). 



Determination of the extent of milk adulteration, H. Hopt {Molk. Ztg., 14 

 {1900), No. 14, pp- ^^^1 '^^^)- — Directions are given for calculating the percentages of 

 skim milk and water added to milk as adulterants. 



Acidity of milk and the action of rennet, T. Aupsberg {Molk. Ztg., 14 {1900), 

 No. IS, jyp. 293, 294). — Notes are given on the determination of the acidity of milk, 

 and 4 experiments are rejwrted in which rennet tests were made of milk of different 

 degrees of acidity. An increase in the acid content of milk of a low degree of acidity 

 lessened in a much greater proportion the time required for coagulation than the 

 same increase in the acid content of milk of a high degree of acidity. 



Present views on the ripening of Cheddar cheese, J. McCreath {Dairy, 12 

 {1900), No. 142, pp. 281, 282). 



Annual report of the experiment station for cheese making at Lodi, 1899 

 {Arm. R. Staz. Sper. Caseif. Lodi, 1900, pp. 110). — In addition to a general review of 

 the work of the station during the year, this contains reports on several lines of 

 investigation, includmg margarin in cheese, false "erborinatura" in Stracchino Gor- 

 gonzola cheese, method for determining the fat content of cream and calculating its 

 equivalent in butter, the manufacture of casein for industrial purposes, cooperative 

 dairying, white clover soils of Lombardy, and the deficiency of lime in meadow soils 

 of lower Lombardy. 



VETERINARY SCIENCE AND PRACTICE. 



Remarks on the epidemiology and prophylaxis of malaria in 

 the light of recent researches, A. Celli {Briti.sh Med. Jour., 1900., 

 No. Wlf.!^ pp. 301-306). — Man is the temporary host and the mosquito 

 is the definite host of the malarial parasite. The species of mosquitoes 

 which are capable of carrying the specific malarial parasites and of 

 affecting man belong to the genus Anopheles. In Ital}^ Anop>}ieles 

 clamgei\ A. hifurcatiis, A. supeipietui<, and A. pxetidopictus are injuri- 

 ous. It is improbable that species of Culex or other blood-sucking 

 insects carry the malarial organism. Anopheles lay their eggs in 

 slowly running or stagnant waters, where the larvte of the genus Culex 

 are seldom found. The larvte offer slight resistance to desiccation. 

 Freezing, especially if the ice be continuous, is unfavorable to the 

 immature forms, as is also continued putrefaction in the water. In 

 Italy mosquitoes begin to bite man about the second half of June and 

 continue to do so until hibernation. The species of Anopheles do not 



