DAIRY FARMING DAIRYING. 2Y9 



when the ancestors are weighted with their offspring. The method for making 

 corrections for efiiciency selection is described in detail. After making selec- 

 tions the standard deviation for cows under 2.25 years was 1.99, for cows 3 years 

 old 2.89, for cows 4 years old 3.06, for mature cows 3.89, and for the entire group 

 under 4.5 years 2.94. The corrected correlation coetficieuts are as follows: Be- 

 tween dam and offspring, for mature cows 0.63, for cows under 2 years 0.2.5, and 

 for cows under 5 years O.IS; between granddam and offspring, for maternal 

 granddams 0.38, and paternal granddams 0.25 ; and between dams and dams of 

 .sires with which they are mated, 0.39. It is thought that these values are some- 

 what higher than they should be, as breeders are liable to keep from the test 

 animals that can barely meet the requirements. Use was made of the partial 

 correlation coefHcient to obtain an average value during growth. 



" We have then 0.38 for a sort of average value of the correlation coefficient 

 at fixed ages in the period of growth, 0.145 and 0.25 for uncorrected and cor- 

 rected coefficients of cows under 2.25 years old, 0.28 and 0.63 for uncorrected 

 and corrected coefficients after maturity. These results seem convincing of the 

 fact that inheritance in production of butter i.s, in general, much more pro- 

 nounced after maturity than at a fixed stage in the period of growth." 



Relation of milk to the public health, W. A. Evans (Milk Man, 2 {1909), 

 No. 9, pp. -)-7). — Besides a general discussion of the danger of using unsanitary 

 milk, this paper, which was read before the American A'eterinary Medical Asso- 

 ciation, gives an account of the results of pure milk ordinances in Chicago 

 which went into effect January 1, 1909 ( E. S. R., 20, p. 783). 



" Of Chicago's 30,000 8-gal. cans of milk 18,000 are pasteurized ; 7,000 are 

 from tuberculin tested cows, and 5,000 cans are not complying with the ordi- 

 nance. The 7,000 cans of tuberculin tested milk come from 30,000 tuberculosis- 

 free cows. Nearly all of our milk supply from Indiana comes from cows which 

 have been tuberculin tested; about one-third of that from Wisconsin is from 

 tested cows; but little of that in Illinois is from tested cows. 



" The tuberculin testing has been a source of much fraud. Veterinarians 

 have faked reports and farmers have immunized their cows preparatory to 

 the test. In Indiana the work was done by the State and it averaged very 

 satisfactorily. In Wisconsin and in Illinois it is promiscuously done and much 

 incompetency and much fraud has been shown and some has been proven./ 

 The pasteurizing is done by 43 plants in town and 100 in the country. Some 

 of the plants have done excellent work ; some are faking, and some are incom- 

 petently run. Most of the faking is done by creameries and other butter plants. 

 The holding pasteurizers are almost uniformly good, the flash pasteurizers are 

 sometimes good and sometimes not. . . . Not infrequently a milk which was 

 good at the pasteurizer was spoiled by a dirty bottle, a dirty cup, or dirty 

 fingers in capping. The maximum number of bacteria found in a supposedly 

 sterile bottle was 24,000. A count of 800 was not unusual. 



"All in all, we are sure that it is easier to control pasteurizers than it is 

 to control tuberculin testing, and certainly than to control 12,000 farms. With 

 us these ordinances are not only getting us better milk, but they are helping 

 us to get the farms cleaned up. ... We are sure that in optional tuberculin 

 testing and pasteurization, properly controlled, we have found the proper solu- 

 tion of this vexed milk question, a solution which in time will be foimd 

 acceptable alike to farmer, dealer, consumer and health official." 



A study of farm butter making in New Hampshire, Y. Rasmussen {New 

 Hampshire 8ta. Bid. lU, PP- 2.'f7-2S0, flgs. 6).— This bulletin reports an inquiry 

 concerning the condition of the dairy industry and the methods of butter mak- 

 ing as practiced on the farms throughout the State, and gives many sugges- 

 tions on butter making with special reference to farm conditions. 



