DAIRY FARMING DAIRYING. 177 



pp. 115-111). — A continuation of earlier work (E. S. R., 23, p. 582), with a de- 

 scription of products made from slieep's millc, especially the methods of manu- 

 facturiiij; cheese in Italy, France, Portugal, and Germany. 



Variations in the amount of fat in milk due to variations in the times of 

 milking-, S. H. Collins (Proc. Univ. Durham Phil. Soc, 4 {1910-11), No. 1, pp. 

 35, 36). — The author has coordinated the data obtained the last few years by 

 the agricultural departments of colleges and county councils upon the composi- 

 tion of milk at different intervals, with the following results: 



" When the intervals between milking are about 12 and 12 hours, for example 

 cows milked at 6 a. m. and G p. m., then the morning fat exceeds evening fat by 

 0.18 per cent on the average of 22 tests. When the intervals between milking 

 are about 13 and 11 hours, for example cows milked at 6 a. m. and 5 p. m., then 

 the evening fat exceeds morning fat by 0.33 per cent on the average of 102 tests. 

 When the intervals between milking are about 14 and 10 hours, for example 

 cows milked at G a. m. and 4 j). m., then the evening fat exceeds morning fat by 

 0.70 per cent on the average of 18 tests. When the intervals between milking 

 arc about 14^ and 9^ hours, for example cows milked at 6 a. m. and 3..S0 p. m., 

 then the evening fat exceeds morning fat by 1.09 per cent on the average of 

 391 tests." 



Variations in the coagulating quality of milk in individual herds, H. 

 HoFT (Milch tr. Zciithl., t! ( 1910), No. 12, pp. 5.i.l-5.i6). — The chemical constants 

 of the milk of 2 herds of cows are reported. The variations in the ability to 

 coagulate milk with 3 (llfferont rennets are presentwl in tabular form. 



The chemical composition of milk in the eastern districts of the Cape 

 Province, J. Muller {Agr. Jour. Union So. Africa, 1 (1911), No. 2, pp. 

 194-198). — A summary is presented of analytical data obtained between the 

 years 1903 and 1910. The average analysis of 437 samples of milk made during 

 the period was fat 4. .37, total solids 13..34, and specific gravity 1.0.318. 



Cooperative herd testing, W. D. Saunders and C. W. Holdaway (Virginia 

 Sta. Bui. 190, pp. 3-.30, figs. I'l). — A study of 5 herds supplying milk to the col- 

 lege creamery, comprising 70 gi-ade cows, only about half of which could be con- 

 sidered a good dairy type. 



The average milk production was 4,113 lbs., having an average of 180.2 

 lbs. of niilk fat. The average net profit was $23.15 after deducting the esti- 

 mated cost of food and labor and crediting the estimated value of the manure. 

 Only 4 per cent of the cows gave a net profit of $50, and but 34 per cent a profit 

 of $30. Four per cent were kept at an actual loss to the owner. 



The monthly totals showed that all the winter cows dropped in their milk 

 considerably after the first mouth from calving. The milk flow was increased 

 when returned to pasture. In the college herd a ration was fed which kept the 

 milk flow up to a fairly uniform standard during the whole winter, so that when 

 the cows were turned out on grass there was no increase. The estimated loss 

 during the winter from inadequate feeding in 3 herds comprising 26 cows is esti- 

 mated at $143.50. or a total loss of $5.52 per cow. 



It is thought that these results may be taken as representative of the condi- 

 tions existing in most sections of Virginia. It is recommended that records of 

 individual cows be kept so that the " robber " cows may be detected and 

 eliminated from the herd. 



Inquiry into methods of sampling milk (Jour. Bd. Agr. [Loncloiil , 13 

 (1911), No. 1, pp. 30-36).— The results of a study of the efficacy of the various 

 methods of sampling were as follows: (1) The tube method was ineffective, 

 (2) the dipper method failed to insure in every case efficient mixing, (3) the 

 plunger method gave results only slightly inferior to those obtained by the 

 thorough method adopted in taking the control sample, and (4) the pouring 



