DAIRY FARMING DAIRYING. 



473 



30, 1911, was 2,815,680 lbs. of butter, valued at $611,719, and 423,920 lbs. of 

 cheese, valued at $51,487. Most of this cheese aud butter -was sent to England, 

 via Melbourne. 



[Dairying] (Ann. Rpt. Dept. Agr. and Stock [Queensland], 1909-10, pp. 

 2Jt-31, //7, 63). — This consists of reports on dairy legislation, inspection of dairy 

 products, and testing glassware, and analyses of butter. 



Results of the Doug'las County cow testing association, A. L. Haecker and 

 J. H. Frandsen (Xebm.'ika Sta. Bui. 129, pp. 3-15, figs. 6). — ^A summary is 

 given of records of a cow-testing association which included 21 herds and 435 

 cows. Comparisons are drawn between the best and the poorest cows in each 

 herd. The 10 most profitable cows showed a total profit of $1,032.88, as com- 

 pared with $57.82 made by the 10 poorest cows. One cow returned only 55 cts. 

 for each dollar of feed consumed. The best cow returned $4.17. 



Cooperative cow insurance societies in 1910 (Jour. Bd. Agr. [London], 19 

 (1912), Ko. 2, pp. 116-12.'{). — This reports the number of members, number of 

 animals insured, amount of claims paid, and other data of the 22 cooperative 

 cow insurance societies in England and Wales. 



Hand milking, and method of reducing and regulating, P. Berges (An. 

 Soc. Rural Argentina,, 46 (1912), No. 2, pp. 121-159, figs. 18). — A discussion of 

 the advantages of using milking machines, based principally on the results of 

 their use in foreign countries. 



On the cost price of milk in France (Rev. Sci. [Paris], .'f9 (1911), II, 

 No. 13, p. Jf09; abs. in Internat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, and 

 Plant Diseases, 2 (1911), No. 8-10, p. 2223). — The average cost of milk produc- 

 tion in the Department of Yonne is stated to be 0.215 franc per liter (about 3.9 

 cts. per quart) for small herds and 0.188 franc per liter for large herds. 



Milk in India, R. J. Blackham (Jour. Roy. Army Med. Corps, 16 (1911), 

 No. 2, pp. 187-191). — The average of 402 analyses of cow's milk gave the fol- 

 lowing results: Specific gravity 1.03244, total solids 13.393 per cent, and fat 

 4.286 per cent. Buffalo's milk was found to contain less fat than most of thii 

 analyses which have been previously reported. The average of the analyses 

 of 124 samples resulted as follows: Specific gravity, 1.03404, total solids 15.98, 

 and fat 5.98. 



The influence of freezing on the composition of milk, C. Mai (Molk. Ztg. 

 Berlin, 22 (1912), No. 18, pp. 207, 208; N. Y. Produce Rev. and Amer. Cream., S^ 

 (1912), No. 6, p. 262). — Chemical and physical constants of a number of tests 

 with frozen milk are reported. 



In one case a 10-qt. can, kept at a temperature of 21° F. from 6 p. m. to S 

 a. m., formed a layer of ice on the inside about the thickness of a finger. The 

 can was then closed and left until the next morning. The upper layer was 

 frozen " foamy leafy," and could be removed with a spoon. After about 4 qt. 

 of the unfrozen liquid in the center was wnthdraw^n, as well as the upper layer, 

 the ice coat on the sides was thawed at 68°, and all remixed. The results of 

 analyses are given in the following table: 



Chemical and physical constants of milk partially frozen at 21° F. 



Specific 



gravity. 



Refraction 

 number. 



Fat. 



Solids- 

 not-fat. 



Acidity. 



The original milk.. . 



Upper loose ice 



Solid ice on sides . . . 

 Liquid in the center 

 All remixed 



1.0317 

 1. 0233 

 1.0165 

 1.0534 

 1.0321 



38.5 

 37.5 

 28.0 

 52.2 

 38.5 



Per ceitt. 

 3.4 

 11.1 

 3.2 

 2.0 

 3.3 



Per cent. 

 8.87 

 8.57 

 4.92 

 13.85 

 8.95 



Per cent. 

 6.5 



