DAIRY FARMING — DAIRYING. 777 



that this was comparatively easy witli boiled eggs. In this work the eggs were 

 weighed fresh and dropped into boiling water, allowed to boil 20 minutes and 

 cooled, and weighed again before separation. The eggs lost from 1 to 1.5 gm. 

 each due to boiling and cooling. To test the loss In weight due to different 

 methods of cooling boiled eggs, some were cooled in water, some in air, and some 

 in sealed jars. Those cooled in the open air lost from 1.49 to 1.75 gm., with a 

 mean of 1.578 gm. ; those cooled in sealed jars lost from 1.27 to 1.79 gm., with a 

 mean of 1.616 gm. ; and those cooled under water lost from 0.91 to 1.33 gm., with 

 a mean of 1.1425 gm. However, as a loss of more than 1 gm. was deemed too 

 large to be overlooked in a quantitative study of the proportion of parts of eggs, 

 a slight modification of the housewife's method of separating the parts of fresli 

 eggs was devised. It is described as follows : '' Break the egg near the center 

 and allow the albumin to run into a receiving dish. Keep the yolk in one half 

 of the shell. Then turn it into the empty half. The yolk is then dried on a 

 filter paper. The shell is also dried on a filter. The yolk and shell are then 

 weighed. The ditTerence between the sum of their weights and the original 

 weight of the unbroken egg gives the weight of albumin." 



In an exiJerimeut in which 15 eggs were separated fresh and the parts 

 weighetl the averages were as follows: Entire egg 58.87 gm., albumin 35.30 gm., 

 yolk 16.82 gm., shell, etc., 6.4S gm., jx^rcentage of error in weights 0.4G. Similar 

 data for 14 eggs separated after boiling are as follows : Entire egg fresh 54.52 

 gm., boiled 53.04 gm., albumin 30.61 gm., yolk 16.39 gm., shell, etc., 5.71 gm., 

 I)ercentage of error in weights 0.62. 



Diagrams are included showing the relation l)etween the size of the eggs and 

 the loss of weight by evaiwration in the open air and the relation between the 

 weight of the whole egg and its parts in eggs separated fresh and after boil- 

 ing. These diagrams show some positive correlation between the weight of the 

 egg and (1) its loss in weight by evaporation and (2) its percentage of albumin, 

 and a negative correlation between the weight of the egg and the percentage of 

 yolk. No correlation was found between the weight of egg and the percentage 

 of shell. 



Illustrated album of pigeons, E. Schachtzable (Illustriertes Prachtwerlc 

 sdmtlicher Taiibcnrassen. Wurzhurg, [1911], pp. l), pis. 100, figs. 7). — This 

 contains descriptions and colored plates of all breeds of pigeons commonly kept 

 in Germany. 



DAIRY FARMING— DAIRYING. 



Feeding experiments with cows and calves, J. Michels {North Carolina 

 Sta. Bui. 213, pp. 89-97). — These experiments were undertaken to determine the 

 relative efficiency of narrow and medium wide rations for milk production. 



Eight cows from 3 to 6 weeks in lactation were fed 3 periods of 28 days each. 

 In the first and third periods the feed consisted of 5 parts cotton-seed meal, 4 

 parts wheat bran, 3 parts corn meal, and 50 lbs. corn silage. The nutritive 

 ratio of this ration was about 1 : 4. During the second period the ration was 

 the same as the above, except that 2.5 lbs. of cotton-seed meal was replaced 

 by 2.5 lbs. of corn meal, giving this ration a nutritive ratio of about 1 : 57. The 

 results of this test indicate that the narrow ration produced 7.5 per cent more 

 milk fat, and increased the fat test 0.24 per cent and the live weight 30 lbs. The 

 milk yield was practically the same. This trial was duplicated with 5 cows, 

 except that the narrow ration was fed during the first and third periods, and 

 the medium ration during the second. The narrow ration produced 7.6 per 

 cent more milk fat, increased the fat test 0.17 per cent and the amount of milk 

 93.4 lbs., the live weight remaining about the same. 



