DAIRY FAEMING DAIRYING. 673 



" The cheese made from milk which has been drawn by a machine is very 

 unsatisfactory unless great pains are taken to keep the parts of the machine 

 thoroughly clean. The slower development of acidity in the case of the cheese 

 made from machine-drawn mi Hi points to very considerable difference in the 

 variety of organisms present in the two cases. When starter was added, a 

 greater proportion was necessary in the case of the machine-drawn milk than 

 in that drawn by hand, to bring about the production of a marketable cheese, 

 because of the fact that the numbers of deleterious bacteria present in the 

 machine-drawn milk were such that a heavier inoculation of the starter was 

 required to overcome them. 



"A point of paramount importance to the dairy farmer, and one which pre- 

 sents considerable ditliculites, is, how to obtain a proper disinfection of the 

 milking machine without an expenditure of time and money of which ordinary 

 farm practice and current prices of dairy products will scarcely permit, while 

 the operator must needs have no little mechanical skill." 



Milking' machines and disease, M. Henry (Agr. Gas. N. >S'. Wales, 22 {1911), 

 No. 12, j)p. 1023, 1024). — It is maintained that the use of milking machines 

 will not cause disease in the dairy providing they are kept scrupulously clean, 

 are not used on diseased cows, and are of the right type. 



Cow-testing' associations in New York, A. J. Nicoll and J. Davis {N. Y. 

 Dept. Agr. Bui. 30, 1911, pp. 333-359, pis. 3).— A record of what has been 

 accomjiliished by the cow-testing associations of the State, with data on milk 

 production, cost of feed, and returns from milk. 



A test in feeding niger cake to milch cows, J. Seissl and N. Westermeieb 

 (Ztsclir. Landic. Versuchsw. Osterr., I4 (1911), No. 10, pi). 1211-1223).— 

 Niger cake was found to be a good feed for dairy cows, although not quite 

 so valuable as soy-bean meal. 



Influence of extracts from fodder beets and beet chips on the fat content 

 of milk, A. MoRGEN, C. Beger and P. Westhausser (Landw. Vers. Stat., 75 

 (1911), No. 5-6, pp. 349-356). — In continuation of work previously noted 

 (E. S. R., 24, p. 369), it was found that amid extract from fodder beets and 

 beet chips when added to a ration low in fat increased the yield of milk, but 

 not the fat content, in the case of 2 out of 3 gi'oups. 



The use of saltpeter to remove turnip flavor from milk, F. Reiss (Ztschr. 

 Untersncli. Nahr. u. Gcnussmtl., 22 (1911), No. 12, pp. 131, 132).— On testing 

 a sample of market milk it was apparent that saltpeter had been added to 

 counteract the turnip flavor. 



Composition of milk as drawn from the cow by the calf, O. Wellmann 

 (Milchic. ZentU., 7 (1911), No. 7, pp. 301,-312, fig. i).— The milk was obtained 

 from a calf by inserting a cannula through a fistula in the esophagus. At the 

 beginning of the meal the fat content was less and the saliva content greater 

 than toward the end of the meal. The percentage of solids-not-fat remained 

 fairly constant. 



On the change from colostrum to milk, with special reference to the nitro- 

 gen content, S. Engel and L. Dennemaek (Hoppe-8ajlrr\s Ztschr. Physiol. 

 Chem., 16 (1912). No. 2-3, pp. 148-158). — In cows there is no essential differ- 

 ence between the colostrum of the first and successive lactation periods. Milk 

 fever prolonged the colostrum period. The colostrum of sheep was similar in 

 nature to that of cows, though nearer the condition of normal milk. The 

 colostrum of the mare was much richer in casein than the milk. The acidity of 

 colostrum in all cases was very high. 



[Infection of milk in the home], C. C. Mobrell (Brit. Med. Jour., 1911, 

 No. 2658, pp. 1531, 1532). — Cockroaches were obtained from a new steamship 

 which had a daily inspection as regards cleanliness. " Each specimen was kept 



