DAIRY FARMING DAIRYING. 593 



Record of dairy herd, R. Robertson ( Canada Expt. Farms lipts. 1S99, pp. 

 250-252). — A record of 31 cows for one year, allowing yield and fat content of milk, 

 cost of feed, etc. The profit from individiml cows ranged from §2.68 to $27.83. 



How to distinguish between good and bad milk, E. H. FARRixciTox i^Araer. 

 Chccseniakcr, 15 {1900), Xo. 177, p. 4)- — A description of the Wisconsin cnrd test. 



Human milk, E. F. Ladd {Sanitary Home, 2 {1900), No.S, pp. i^^-i^".?).— Analyses 

 are given of 11 f?amples. The fat content varied from 1.5 to 7.32 per cent and the 

 casein from 0.63 to 2.66 per cent. 



Notes on the purification of milk, 0. Krohnke {Milch ZI;/., 25 {1900), No. 23, 

 pp. 356, 357). — A discussion of different methods. 



Contamination of dairy produce and its causes, G. S. Thomson {Jour. Agr. 

 and Tnd., ,Snut]i Aitntralia, 4 {1900), No. 3, pp. 257-263). — This is a general discussion 

 of the subject. The appearance of cultures made from moldy cream and butter, dirt 

 from hands of milker, sterilized and contaminated milk and cream, good and impure 

 factory water, etc., is shown in plates. Different micro-organisms found in milk are 

 also figured. Notes are given on colostrum milk and its detection. 



Cream ripening by direct inoculation, A. Zoffmann {Mildi Ztg., 29 {1900), No. 

 17, pp. 259, 260). — The author notes the preparation of a pure culture for adding 

 directly to cream, thereby avoiding the trouble required in preparing the usual 

 starter. One hundred grams of the author's culture ripened about 250 liters of pas- 

 teurized cream in 16 to 20 hours. In 4 comparative tests, the yield of butter is 

 reported as considerably increased and the quality noticeably improved by the use of 

 the author's culture as compared with the use of a buttermilk starter. 



Butter, A. M. Peter {Kentucky Sfa. Rpt. 1898, pp. XIII-XY). — Tabulated analyses 

 showing content of fat, water, salt, and curd are given of 140 samples of butter made 

 at the station in churn tests of 7 Jersey cows. 



Nevada butters, N. E. Wilson {Nevada Sta. Bid. 42, pp. 13, dgm. 1). — Brief 

 notes are given on butter and its composition and analyses of 7 samples of creamery 

 butter and 9 of dairy butter from different parts of the State are reported in tables 

 and also diagrammatically. The results are compared with analyses of Connecticut 

 dairy and creamery butter, California butter, and butter exhibited at the American 

 Dairy Show at Chicago in 1882. The average composition of the samples of butter 

 analyzed M^as as follows: Dairy butter — water 10.75, fat 84.74, casein 1.24, and ash 

 3.07 per cent; creamery butter — water 12.27, fat 83.47, casein 1.18, and ash 2.77 per 

 cent. 



Grading butter and its educational value, G. S. Thomson {Jour. Agr. and 

 Ind., South Australia, 4 {1900), No. 3, pp. 263-265). — Notes are given on the system 

 of grading butter employed in South Australia. 



Loss due to bad flavor, gas, and overripe milk, H. H. Deax {Amer. Cheese- 

 maker, 15 {1900), No. 177, p. 1). — Contains suggestions on cheese making with brief 

 statements of results of experiments at the Ontario Agricultural College. 



Influence of salt on the color of butter, A. V. Braxth {Milcli. Ztg., 29 {1900), 

 No. 17, p. 265) . — Several experiments are briefly reported in which the discoloration 

 of butter was considered due to chemical impurities in the salt. 



Microbes in cheese making, H. W. Conn {Pop. Sci. Mo., 58 {1900), No. 2, pp. 

 148-155) . — A general discussion of the ripening of soft and hard cheese. Problems 

 for investigation along this line are pointed out. 



Cheese making, J. W. Decker {Columbus, Ohio: J. W. Decker, 1900, pp. XIII-\- 

 192, pis. 25, Jigs. 43). — This is intended primarily as a text-book and embraces a sec- 

 ond revision of the author's work on Cheddar cheese making, and in addition a dis- 

 cussion of the manufacture of Swiss, brick, Limburger, Edam, and cottage cheese. 

 References to original publications are given. 



