DATRV FAHMINC; DATHYINO ACIJO TKc ' 1 1 X V. 1077 



\\-('r(> coiKl'K-tcd I'or tlir iiiirposr of (li'lcriniiiiiii:' il' ilic addition ol' roots to a 

 cniiiplcic lation contaiiiiiiK silajjo would iiicroaso profitahly tlic yield of milk, 

 riie lii-st t'xiK'riiiRMit was made in the spring of !!)().") with l! lots of 8 cows 

 each and lasted (5 weeks. The second experiment was made in the spring of 

 T.RHt with '2 lots of 7 cows each and lasted S weeks. The third experi- 

 ment was also made in the spring of I'.Mii; witli - lots of ."> cows each and lasted 

 S weeks. 



The i-esnils of llic 11n'(M> experiments sliowed tliat the addition of roots to a 

 cnmplcle ratiiin. eonsisiing of silage, clover liay, and grain increased the yield 

 of both milk and hntler la I hut not sniiieienlly to comiiensate for the increased 

 <-<>st of jifoduelion. When roots ai'e fed. the increase in cost of milk was 

 4.2 cts. per inn Ihs. and the increase in cost of liutler fat was l.K; cts. jier 

 Iionnd. Tile fat content of the nnlk was not affected. The increase in the 

 live weight of I he animals was greater when roots were fed. Imt the difference 

 was not vei-y niari<ed. 



A new milking- machine ( t ihscIkih. 11 (HXil), \<>. /.?. /*;*. 233. ,?.!'/, /if/ft. .?). — 

 .\ new liand milking machine is illustrated an<l described. 



The feeding of sheep for the production of Roquefort cheese, E. Marre 

 (I'roff. A;/r. ct T//.. Jj iimn'). Xo. J.',, pji. .'i-ll-JfUf ; I'nx.i. Ai.ir. rt Vit. (Ed. 



r/v.s-/). ,^s' (imn). sox. la. pp. jt-'j-^s'o.- /:. /*/*. ■'>ii(>~-'>i.>: is. pp. .■;2.s-.'T.f .7 ) . — 



This discussion is liased n|ion information obtained fi'oni niimerous sheep raisers 

 in the region of IJoiiuefort. 



The inspection of milk production, A. Monvoisin {licr. Grii. TAiif. (1 (J !)()(!). 

 .\i>. I'), pp. hil-IM). — The autlior discusses the needs and methods of milk 

 inspection. 



The inspection of milk, I*. Ada.m {licr. Sci. [Paris], .j. ser., 7 {1907). Xo. 

 m. pp. //.''■<-'/.''.''). — 'i'his is a discussion of the judging of the purity of nnlk 

 by means of analytical and other data. 



Ammonia in milk and its development during proteolysis under the 

 influence of strong antiseptics, II. ('. Sherman et al. [Jour. Biol. Cliciii.. .! 

 (I!ni7\. Xo. ..'. pp. 171-17')). — The results of the investigations are summarized 

 by the authors as follows: 



'•Analyses of a large mnniier of samples of mixed milk as sold in New York 

 City showed an aNcrage of ().(KJ04 per cent of anunonhi preformed at the time 

 of examination together with an additional (i.()()(i."> i)er cent of what is here 

 called 'cleavage' anmionia. 



'■ \\'lien ordinary nnlk is allowcnl to become stale the amounts of both ] ire- 

 formed and 'cleavage' ammonia usually increase. 



"Addition of .". per cent of chloroform or 0.1 per cent of formaldehyde retards 

 but does not stoj) proteolysis which results in the formation of annnonia. The 

 jiroductiou of those proteolytic products to which the 'cleavage' ammonia is 

 due app(>ars to be retarded by these antiseptics to a greater extent than is the 

 production of ammonia itself. 



"The greater the freedom from contamination the less apparent is the in- 

 fluence of the antiseptic upon the develoiiment of annnonia, and in a sample of 

 exceiitional purity spontanc'ous soTU'ing in the absence of preservative treat- 

 ment appeared to inhibit the production of annn()nia to a greater extent than 

 did the additif)n of ."> jter cent of chloroform or 0.1 per cent of formaldehyde." 



A bacteriologic comparison of milk served in bottles and by the " dip " 

 method, 11. (>. Way i l,'<priiil fntin Clcnldn,! Mr, I. .Imir.. I'.iii7. /ip. S). — • 

 r.acterinlngical examinations were made of botthMl mill< and miliv dijiped from 

 cans in I be ordinary wa.w The samples were obtained from 7 dealers in 

 Clexcland. Ohio. I'nrtv comparisons wvyv made. 



