404 



breeds, it will be seen that, in eq^Ucal quantities, the Jersey milk wonkl have 78 per 

 cent more fat than the Holsteiu, 68 more than the Ayrshire, and 44 more than the 

 Shorthorn. 



An abstract is given of the report of milking trials with thirty-nine 

 cows at the show of the British dairy farmers in London, October, 1890, 

 including the results of analyses of milk of Shorthorn, Jersey, Guernsey, 

 Holsteiu, Ayrshire, Red Polled, and Dexter Kerry cows. 



The daily milk yield of two or throe cows varied more than 5 pounds in the two 

 days. In the case of one Shorthorn cow the evening milk showed twice the percent- 

 age of fat found in the morning milk. * * * During the progress of this show 

 the English Jersey Cattle Society made a test of churning one day's milk of each of 

 thirteen Jersey cows and heifers. The largest yields were 2.21 and 2.09 pounds of 

 butter. Seven other cows gave more than 1.50 pounds. The largest yield of milk 

 was 43.87 pounds. Of the milk of the fii'st-prize cow 14.28 pounds made a pound of 

 butter. Of that of the cow giving the largest yield of milk, 28.3(J pounds were 

 required. The very creditable average result for the thirteen cows and heifers was, 

 31 pounds of milk, and 1.67 pounds of butter. 



Tests made by the station of the morning's and evening's milk from 

 each of thirty-five cows of a herd showed the average per cent of fat in 

 the night's milk to be 3.8, and in the morning's milk 4.2. " Dividing the 

 herd into lots of seven we find one fifth giving an average of 5.35 per 

 cent of fat, while another fifth gave an average of 2.8G per cent of fat — 

 only a little over one half as much." The average quantity of fat pro- 

 duced was 0.45 of a pound, the maximum 1 pound, and the minimum 

 0.25 of a pound per day. An illustration is given of the errors which 

 may occur in sampling milk when the first and the last portions of the 

 milking are not properly mixed. 



Cream raising by dilution, G. E. Morrow, M. A., and E. H. 

 Farrington, M, S. (pp. 37G, 377). — This is a report of progress, the 

 results not being given in detail. 



In every case the addition of water caused the cream to rise more quickly than 

 when water was not added; and in all cases the time decreased as the percentage 

 of water increased. When the mixture was equal quantities of water and milk, 

 nearly all the fat secured apparently rose within one honr, or one and one half hours, 

 the volume of cream decreasing after this time. * * * When the water was added 

 to the milk, especially if in equal volume, the cream not only rose more quicivly, but 

 the lino of separation was quite distinct from the first hour. When no water was 

 added the line of separation was indistinct for several hours. When the milk was set 

 in moderately cool water the fat was more completely seiiarated than when in the air, 

 but here, as in the other case, the dilution with water hastened the rising of the cream 

 and left a smaller percentage of fat. 



The skim-milk from the undiluted milk of one Jersey cow, set for 15 

 hours, contained 0.93 per cent of fat, and that of two Holstein cows, 

 1.24 and 1.35 per cent, respectively. When an equal volume of water 

 was added to the milk the skim-milk of the Jersey (corrected for the 

 water added) contained 1.21 per cent of fat and that of the Holstein 

 O.GO and 0.45 per cent, respectively. 



These experiments do not make it probable that adding water to the milk is a 

 desirable substitute for setting in cold or ice water. They do suggest that dilution may 

 be helpful if ice or a considerable quantity of cold water can not be secured. They 



