DAIRY FARMING DAIRYING. 771 



production for the first complete calendar month for the spring-calving group 

 was 1,104 lbs., for the fall-calving group 1,017 lbs. Yet the group calving in 

 the fall gave an average total milk yield of 8,149 in the 10 months, while the 

 group calving in the spring averaged for the same time 7,364 lbs." 



The most profi.table calving' time, J. J. Dunne (Dept. Agr. and Tech. Instr. 

 Ireland Jour., I4 (1914), No. 4, pp. 725-728). — Summarizing the results of four 

 competitions between entire herds of Red Danish dairy cows, each competi- 

 tion covering a period of two years, it was found that cows that calved during 

 the quarter, October, November, and December, gave an average of 160 gal. 

 more milk during the period of lactation than did those that calved during 

 the quarter, April, May, and June, but comparing the average of the winter 

 half-year, October to March, with that of the summer half-year, April to Sep- 

 tember, 96 gal. more milk. This is thought to be due to the uniformity of 

 the nutrient values of the daily feed during the winter in contrast to the 

 variability of those of summer feeds. It is shown that two-thirds of the 

 34,217 cows belonging to cow-testing associations in 1912-13 calved during 

 the winter half of the year. 



[Feeding' experiments with silver beet], A. Macpheeson (Jour. Agr. [New 

 Zeal], 8 (1914), No. 4, pp. 379-387, figs. 7).— Milch cows foraged during the 

 morning and afternoon on silver-beet, or Swiss chard, ate it greedily, did not 

 bcour, and maintained their milk flow throughout a 12-day feeding period. 



Production of clean milk (U. 8. Dept. Agr., Farmers' Bui. 602 (1914), pp. 18, 

 figs. 6). — This gives general information on the essential factors in producing 

 clean milk. 



Removal of garlic flavor from milk and cream, S. H. Ayebs and W. T. 

 Johnson, jr. (U. S. Dept. Agr., Farmers' Bui. 608 (1914), pp. 4, fig. 1).—A 

 process of removing garlic flavor from milk which proves successful consists in 

 blowing air through milk which is heated to at least 145° F. The flavor was 

 removed in from 30 to 60 minutes from milk fi'om a cow fed 0.75 lb. wild garlic 

 20 minutes before milking. It was found to require a slightly longer blowing 

 period to remove the flavor from cream. While the flavor was more quickly 

 removed at 160°, a cooked taste was produced. 



The apparatus used in this process i.s described and its adaptation for com- 

 mercial use discussed. 



A home pasteurizer (III. State Food Com. Bui. 31 (1914), PP- 4< figs- 4)- — ^ 

 description of the construction of a pasteurizer for home purposes. 



Milk cans should be jacketed (Milk Dealer, 8 (1914), No. 12, pp. 38).— In 

 experiments conducted by this Department in shipping milk at 50° F., hauling 

 a distance of 13 miles in an open truck and exposing to the direct rays of the sun 

 at a temperature of approximately 83°, it was found that the milk in cans that 

 were hair-quilt jacketed showed a raise of only 5^° temperature in three hours. 

 The milk in cans that were wrapped with wet burlap showed a raise of 8i°, 

 and the milk in un jacketed cans rose 28*°. 



The cytology and bacteriology of condensed milks, F. "W. Andbewes (Jour. 

 Path, and Bact., 18 (1913), No. 2, pp. 169-178).— From cell counts made of con- 

 densed milk it is concluded that none of the samples examined contained, in 

 spite of the questionable appearance of the stained sediment of some specimens, 

 pus cells in sufficient quantity to cause suspicion. 



As regards bacteriology, it is plain that a machine-skimmed, sweetened, con- 

 densed milk can not be expected to be sterile. The author regards " the pres- 

 ence, in reasonable number, of the bacteria commonly found in fresh milk — 

 Bacillus coli, streptococci, a few staphylococci, and B. enteritidis sporogenes — 

 and of such ordinary air contaminations as B. suhtilis and mesentericus," as 



66492°— No. 8—14 6 



