DAIRY FARMING DAIRYING. 577 



COWS. " It was .apparently responsible for improvement in the ndders of ?> of 

 the cows and in 2 instances possibly cansed aggravation of abnormal conditions 

 l»reviously noted." 



Inqniries were sent to Wisconsin dairymen concerning their experience with 

 milking machines. Twenty-seven out of 41 different farmers reporting their 

 experiences were favorable to this method of milking, S were undecided, and 6 

 reported unfavorably. An appendix to the bulletin contains a brief history of 

 the B. L. K. milking machine, and gives full notes on the l>ehavior of the indi- 

 vidual cows in the milking machine trials reportetl. 



The dairy cow's record and the stable. L. Anderson (California 8ta. Bui. 

 20 'i, lip. ()'i-!)0, figs. 2-'i). — This bulletin contains records of dairy cows, methods 

 of feeding, and cost of milk production in different parts of the State. There 

 are also illustrations and descriptions of several corrals and milking stables. 

 C. W. Kubel contributes a brief article on What is a Good Ilecord. 



The Wisconsin dairy cow competition, F. W. Woll ( Wisconsin Sta. Circ. 

 Inform. !>, pi). i)). — This circular discusses the value of cow testing, explains 

 the method and rules of conducting the Wisconsin dairy competition, and con- 

 tains a list of prizes offered for the best individual and herd records. 



Winter milk production, J. Watson and J. McRobert (Dept. Agr. and Tech. 

 Instr. Ireland Jour., 10 {1909), A'o. 1, pp. I'l-SJi, pis. 6). — ^A continuation of 

 work previously noted (E. S. II., 21, p. 673). On one farm the profit in milk 

 production per cow in winter was £3 Is. Sd. and in summer fl lOd. On 

 another farm where the cows were poor milkers there was a loss per cow in 

 winter of £4 17s. 2d. and in summer of £4 14s. 2d. The milk yields of the cows 

 on each farm and the cost of feed ]ier week are presented in graphic form. 



The production price of milk, L. Nanneson {Malmo. Ldns llasiidll. Sdllsk. 

 Kvrtlsskr., 1909. No. 2, pp. .'i29-.'i36). — A discussion of the various factors in- 

 fluencing the cost of production of milk. 



The different items of expense (milking, care, litter, renewal of herd, stabling, 

 interest on the value of cows, feed, and sundry expenses) under Swedish con- 

 ditions, according to the author approximate 140.40 krone per year per cow, and 

 30.70 (ire per kilogram (about 2.7 cts. per quart) of milk. This is about 30 

 per cent above the present average market price of the milk, but the deficit 

 must be more than covered by the values of the calf and of the manure produced, 

 though these can only be loosely estimated. The solution of the problem facing 

 the dairy farmer is twofold, to feed the dairy herd eft'ective rations of the 

 lowest possible cost and to increase the returns per feed eaten. In both di- 

 rections the possibilities for improvement in most herds are great, and con- 

 siderable progress has been made during recent years, as disclosed by the 

 reports of the cow testing associations (E. S. R., 22, p. 476). 



Dairy suggestions from European conditions as seen in the British Isles, 

 Holland, and Denmark, W. J. Eraser and R. E. Brand (Illinois Sta. Bui. UfO, 

 pp. 'iGl-r)21, figs. 92). — This bulletin reports a study during an entire summer 

 of the methods employed in the production of milk on the farms of the in- 

 tensive dairy countries of Great Britain, Holland, and Denmark. 



In the opinion of the authors the chief particulars in which the European 

 dairymen excel are uniformly good cows, economical feeding, painstaking care 

 of the stock, and sanitary methods of handling milk, cream, butter, and cheese. 

 Among other items noted from which American dairymen might profit the fol- 

 lowing may be mentioned : Successful dairying in the County of Ayrshire, 

 Scotland, is due to the milk-producing capacity of the cattle and the excellence 

 of the Scotch cheese, the high quality of which lies not so much in the skill of 

 the cheese maker as in the care of the cows, stable, cheese room, and utensils, 

 thus keeping the milk clean so that it is delivered to the cheese vat in almost 



