986 EXPERIMENT STATION RECORD. 



dently made within the lu.st few da3\s. Three of the samples conveyed 

 tuberculosi.s to guinea pi^s by inoculation and two did not. 



Practical dairying', K. J. Redding {Georgia Sta. Bui. 49, pp. 177-^05). — The 

 author discusses in a popular manner dairy cows in regard to breed and type, care 

 of cows, stable management, milking, separating and ripening cream, churning, 

 butter making, cheese making, feeding, dehorning, and other topics. Feeding 

 standards and analyses of feeding stuffs are given. The (■alculatif)n of feeding for- 

 mulas is discussed and 19 rations for milch cows and «i for fattening steers are 

 suggef^ted. 



A popular discussion of pure milk supply, C. P>. Marshall {Michyjan Sta. 

 Bid. 182, pp. 173-191). — The importance of pure milk for city trade and for the 

 manufacture of butter and cheese is pointed out. Observations by the author on 

 the condition of dairies and stables of different types are reported. Bacteriological 

 experiments made to demonstrate the real significance of pure milk and polluted 

 milk are described. Determinations of the germ content of milk drawn under dif- 

 ferent conditions are given. The cooling of milk, use of preservatives, inspection 

 and care of cows, construction of stables and milking rooms, and various other 

 phases of the subject are considered at length. 



Milk inspection in Leipzig {Sanitarium., 46 {1901), No. 375, pp. 1 40-144). — A 

 consular report of the rules and regulations governing the inspection and sale of 

 milk in the city of Leipzig. 



Cream testing, C. H. Eckles {Rpt. lovn State Dairy Com., 14 {1900), ]>p. .5.5-68). — 

 A popular article on the Babcock test for cream, covering the points of sampling, 

 testing, and sources of error. 



Churn v. estimated results in butter making, M. A. O'Callaghan {Agr. 

 Gaz. New South Wales, 11 {1900), No. 12, pp. 1135-1138).— In 58 trials with milk 

 averaging 3.88 per cent of butter fat the loss in manipulation was 0.2.3 per cent. 

 With a ratio of 85 to 100 for calculating the amount of butter made from the butter 

 fat 0. 1 per cent too much was obtained over the calculated results by the Gerber 

 test and 2\ per cent too much by the Babcock test. 



Are the lactic acid producing or the Tyrothrix forms of bacteria the cause 

 of the ripening and of the aroma of Emmenthaler cheese? L. Adametz {Milch. 

 Ztg., 29 {1900), No. 48, pp. 753, 754).— ^'^n experiment is described in which 10 

 cheeses were made with the use of pure cultures of Bacillus nohilis and 10 control 

 cheeses without. The cheese was stored several months and was afterwards exam- 

 ined and scored. Those made with the pure cultures were of much superior flavor 

 and aroma. 



Dairy laws of California {Rpt. Califoriiia Slate Dairy Bureau, 3 {1899-1900), pp. 

 60). — A reprint of statutes relating to the sale of dairy products and the inspection 

 of dairies and dairy cattle. 



National and State dairy laws, R. A. Pearson {V. S. Dept. Agr., Bureau of 

 Animal InduMry Bui. 26, pp. 110). — This bulletin contains alistracts (jf National and 

 State dairy laws now in force and the texts of laws enacted since 1898. The princi- 

 pal subjects on which dairy laws have l)een enacted in the United States and 

 Canada and State standards for dairy products are shown in tables. 



VETERINARY SCIENCE AND PRACTICE. 



T-wo ne-w pyogenic micro-organisms, PI Klein ( Centhl. Bali. u. 

 Far., 1. Aht., 'iiS {I'JOU), JSo. lJf-Jf>,j>j>. Jil7-J^19).~Strept<>c<m;is nul',- 

 atus was found in the serous exudations of the diseased udder of a cow. 

 This fluid injected into the body cavity of g-uinea pigs produced a 



