Miscellaneous Scientific Intelligence. 155 



Complete Determinative Tables based upon physical characters 

 have been added which occupy nearly one-half of the book. 

 These together with the older tables based upon blowpipe and 

 chemical tests make a very complete series of determinative tables 

 which should serve for all ordinary purposes. The whole book 

 has been recast and revised. w. e. f. 



Sanidine from the Eifel; by Shukusuke Kozu and Kuni- 

 katsu Seto. — The paper is a continuation of a previous thermal 

 study made of this material by the senior author. w. e. f. 



if. A Text-Book of Mineralogy; by Edward S. Dana. Third 

 edition revised and enlarged by William E. Ford. Pp. ix, 720. 

 New York, 1922 (John Wiley & Sons). — A notice of the new 

 edition of this well-known work, just issued, will be given later. 



III. Miscellaneous SctENTiFtc Intelligence, 



1. Dairy Bacteriology; bv Orla-Jensen. Pp. 180, Philadel- 

 phia, 1921 (P. Blakiston's Son & Co.)— This, the English transla- 

 tion by Paul S. Arup of the second Danish edition of 1916, 

 brought up to date by recent corrections and additions by the 

 author, is a text-book for use of students of dairying, and also 

 others who have to deal with milk and dairy products. It is essen- 

 tially a practical, understandable book on dairy bacteriology, and 

 not a scientific treatise. The three chapters given to general 

 microbiology are very elementary, concise and to the point. The 

 remainder of the book is a study of the relation which various 

 microorganisms have to the changes taking place in dairy prod- 

 ucts. The normal and abnormal microbial flora of milk, butter, 

 and the cheeses are very ably discussed. Other defects in these 

 products which are not caused by bacteria, yeasts, or molds are 

 described and remedies for each suggested. The best methods 

 for properly handling and preserving milk are outlined. There 

 is a rather full discussion of the various sour milks, the methods 

 of preparation, characteristics of the particular organisms used, 

 etc. The chapter on cheese-making takes up in detail the methods 

 of controlling the processes of ripening. One chapter is devoted 

 to a consider ati'on of the various tests used in the grading of 

 market milk. 



Considering the ability of the author in the field of systematic 

 bacteriology, it is rather a disappointment not to find a detailed 

 scheme of classification for at least the milk bacteria. However, 

 since the book is intended for elementary students and dairymen, 

 the brief classification of the lactic acid bacteria given will proba- 

 bly serve the purpose quite as well as a more elaborate one. The 

 book is of exceptional value because it is built up on the experi- 

 ence of the author covering a period of twenty-five years. 



GEORGE F. REDDISH. 



