DAIKV FARMING DAIKYING AGliOTEClIN Y. 671 



liniuili Hill. /.'. jiji. /J, fills. ,'}). — Mon* tliiiii L*() cow-tcstini,' Mssoci.-itioiis have 

 Ix'cii oru'aiii/.cd in llic pi'oviiices of Ontario and (juchcc and tlic inovcniciit is 

 said to 1)0 oxtondiuK rapidly. Tliis bullotin sci-vos as a sort of poijular manual 

 for this puri)ose, as it contains rulos and ro^ulations for sucli organizations 

 and directions for carrying on the work. 



Milking machines, O. Erf (Kansas Hta. Bui. l'i<), pp. In, figs. .50). — This 

 bulletin contains a statement of tlie i)rinciples upon which nii]l<ing machines 

 have been constructed; illustrated descri])tions of over 70 of the more Impor- 

 tant machines, classified under milk Inlies, pressure machines, and suction 

 machines, which have been invented since tlie i)ractical beginning of work along 

 this line in 1S7.S; detailed directions for installing and operating milking 

 machines; and a report u|ion experiments conducted at the Kansas Station. 



Tile success of maciiine milking in practice as compared with hand milking 

 depends, according to tlie author, upon several factors, among which are the 

 reduction in cost of lalior, maintenance of both the (piantity and quality of the 

 milk, cleanliness of the milk, the ])()ssibility of using the machine for the aver- 

 age cow, reliability of the machine, and the returns for the cajiital invested. 



In securing data ujion the reduction and cost of labor, hand milking and 

 machine milking were compared at intervals on 17 cows. Averaging the data 

 for .3 milkers, it was found that the time required to milk a cow was !».l-4 

 minutes and the yield of milk 12 lbs. or 1.27 lbs. per minute. With a milking 

 machine, the time required to milk two cows averaged 7.1 minutes, the rate 

 per miiuite being 2.3 lbs. Three machines managed by 1 man would, therefore, 

 according to these results, be better than five milkers, but this takes into con- 

 sideration oidy the time actually emplo.ved in milking and not that required 

 for putting the machine in operation, taking care of the engine, etc. 



The author considers that sufticient experimental work has been done to 

 prove that no great decrease in the quantity and quality of milk can result 

 from the use of milking machines. The results of 32 tests showed that the 

 average cow w-as milked slightly cleaner by machine than by hand. 



In 12 experiments, milk taken from the milking machine remained sweet for 

 a longer time, varying from 1 to 10 hours, than that obtained by hand, the 

 samples in both cases being kept under identical conditions at a temperature 

 of 60°. At 32°, machine-drawn milk vemaiued sweet to 38 hours longer than 

 that obtained by hand. Bacteriological tests also showed the superiority of 

 the milking machine over hand milking as regards cleanliness. 



Tests were made of boric acid, lime, and formaldehyde for sterilizing the 

 milking maciiine. One per cent solution of formaldehyde was the most effective. 

 Boric acid was the most expensive and least effective, but did not injure the 

 tin. Lime, on account of its cheapness, is considered the most practical where 

 large quantities of antiseptic materials are to be used. 



In no instance did cows indicate any discomfort from the use of the machines. 

 The machines used at the station have been found to be very durable. 



The author considers that for a small dairy the investment in a milking ma- 

 chine at present prices w'ould be unprofitable. For dairies of 50 cows or more, 

 however, it is considered a good investment. Several tests were also made as 

 regards the most satisfactory number of inilsatlons per minute and the proper 

 amount of vacuum. With tlie machine used, this was found to range from 4o 

 to ").'! pulsations iier minute and Ki to 17 lbs. of i)ressure. 



On the formation of lactose, F. II. A. Marshall and .7. M. Kirkness {Bio- 

 Chciii. .four., J (1!)06), A'o. 1-2, pp. l-G). — The experiments here reported were 

 undertaken to test P. Bert's hyiiothesis recently supported by the work of Por- 

 cher (K. S. K., 17, p. 287) that lactose is formed in the mammary gl:uid from 

 glucose in the blood. The work consisted in removing the mammary glands 



