DAIRY FARMING DAIRYING. 4Y9 



average yield for 31 cows was 8,561.1 lbs. of milk, containing 4.26 per cent of 

 fat. The average cost of the feed for each cow per day was 33.3 cts. and per 

 quart of millj 3.04 cts. The total cost of milk, including labor, was 4.16 cts. 

 per quart when based on the cost of growing the feed consumed and 4.8 cts. 

 when based on market prices of feed. 



Milk records of twelve different breeds of cattle {Deuf. Landw. Presse, 38 

 (1911), Nos. 36, pp. 418-'t20; 37, p. J,31; 38, pp. J,/,l, U2; 39, pp. 456, 457; 40, 

 pp. 466, 467, figs. 36). — This series of articles contains data of the milk produc- 

 tion of 12 German breeds. 



Further investig'ations on the influence of stimulating substances on milk 

 secretion, G. Fingkrling {Lnnclw. Vers. Stat., 7.^ (1911), No. 3-5, pp. 163- 

 182). — In continuation of earlier work (E. S. R., 22. p. 677), 3 goats were fed 

 a mixture of appetizing foods composed of malt sprouts, starch, sesame cake, 

 meadow hay, and salt. Larger yields were obtained with this ration than on a 

 ration which contained the same amount of food material but consisting of less 

 palatable foods, such as peanut oil, starch, gluten, feed lime, hay ash, and straw. 

 AYhen molasses was added to the latter ration the yield was increased, showing 

 that the materials in the molasses have favorable effect on milk sec*retion out- 

 side of any digestible initrients whicli they contain. 



Analyses of feeds and feces and other data are included in the report. 



Influence of watery feeds on the quantity and quality of milk, F. Tangl 

 and A. Zaitschek {Lamlw. Vers. Stat., 7'/ (1911), No. 3-5, pp. 183-249).— In 

 this investigation the rations of 10 cows were so changed from time to time as 

 to contrast succulent feeds, or those containing a large percentage of water, 

 such as pumpkins, roots, potatoes, and corn distillery slop, with a dry feed like 

 alfalfa. Hay, barley, maize, and rape cake were fed to all groups, and in some 

 cases straw and clover bran. 



Taking the results as a whole, neither succulent rations nor the increased 

 consumption of water had any effect on the yield or the composition of the 

 milk. Generally a change to distillery slop, roots, or alfalfa increased the 

 yield, whereas there was a slight decrease caused by potatoes and a large de- 

 crease by pumpkins. A much smaller amount of water was drunk during the 

 slop and pumpkin period than at other times. 



It is concluded that the yield of milk is dependent upon the quality of the 

 feed, as well as upon its starch value. 



Analyses of milk and feeding stuffs are presented in tabular form. 



On the influence of feeding stuffs on the composition of milk fat, A. Zait- 

 schek (Landw. Vers. Stat., 7-'/ (1911), No. 3-5, pp. 250-262) .—As a result of a 

 study made of the effect of the rations used in the above experiments on the 

 nature of the milk fat, the following conclusions are drawn : 



A ration consisting of feeds which have a high iodin number, such as maize, 

 barley, bran, and rapeseed cake, causes a rise in the iodin number of the milk 

 fat, but the Kottsdorf and Reichert-Meissl numbers are lowered. Roots and 

 potatoes increased the volatile fatty acids in milk fat as compared with maize 

 and rapeseed cake. Although the fat in the feeds influenced the composition 

 of milk fat, rations composed of quite different feeding stufl's can produce the 

 same amount of milk fat. Toward the end of the lactation period the saponifi- 

 cation and Reichert-Meissl numbers of the milk fat were lowered, while there 

 was a rise in the iodin number, the refractive index, and the melting point. 

 After a change in feed the saponification and iodin numbers of the milk fat 

 were quicker to change than the Reichert-Meissl number. 



The relation between the fat of milk and the colostrum to the fat of the 

 food and the body of the mother and embryo, A. Bode ( Uber die Beziehungen 

 zwischen den Fetten der Milch und des Kolostrums zu den Fetten der Nahrung, 



