574 EXPERIMENT STATION RECORD. 



that this acts as a ferment in starting the process of growth in the ripe ova. 

 There was an abundance of nuclein found in the sporocysts of Trematodes, 

 which reproduce parthenogenetically. 



These studies indicate that the presence of nuclein is closely associated with 

 metabolism during rapid growth. 



DAIRY FARMING— DAIRYING. 



Dairying in connection with farming, A. A. Turner {Alabama Tuskegee Sta. 

 Bui. 22, pp. 3-11). — A popular discussion ou the advantages of dairying as a 

 side issue in connection with general farming, including forms for dairy records. 



More winter dairying in South Dakota, C. Larsen (South Dakota Sta. Bui. 

 134, PP- 286-305, figs. 5). — This bulletin was written to show the advantages of 

 having cows freshened in the autumn in order to increase the output of butter 

 during the winter months. The topics discussed are shelter, silage, and other 

 important conditions for successful winter dairying. 



Relation of dairy cow to producer and consumer, O. F. Hunziker (Hoard's 

 Dairyman, Jf3 (1912), No. 23, pp. 811-^13, figs. 2). — ^This is an address presented 

 at the meeting of the Indiana shippers of dairy products, 1912, and contains 

 statistical data on the amount and value of dairy products, prices paid for mills 

 fat, international trade in butter and cheese, and the value of the fertility 

 contained in dairy products and shipped away from the farm. 



Relation between yields of milk and yields of fat in dairy cattle, F. R. 

 Marshall (Anier. Breeders Mag., 3 (1912), No. 2, pp. 1^8, 149). — According 

 to figures furnished by O. W. Reagin, the correlation between the pounds of 

 milk and percentage of fat in Guernsey, Jersey, and Holstein cows was found 

 in all cases to be a negative one, showing that high milk yields are at the ex- 

 pense of richness in fat, or, in other words, that the yield of fat tends to con- 

 stancy. The yield of milk and the percentage of fat are much more variable 

 than the total amount of fat. 



The effect of agitation on milk separation, T. Berg (Nord. Mejeri. Tidn., 

 26 (1911), No. 34, p. 399; N. Y. Produce Rev. and Amer. Cream., 32 (1911), No. 

 22, p. 80S). — It was found that in a separator which did not skim milk satis- 

 factorily the dasher of the pasteurizer had a speed of ISO revolutions per 

 minute and the fat percentage in skim milk was 0.1. When the milk was heated 

 in a water bath and separated the skim milk showed only 0.06 per cent fat. 

 When the speed of the dasher in the pasteurizer was reduced to 132 revolutions 

 the separation left 0.06 per cent of fat in the skim milk, showing that the defect 

 could be remedied in two different ways. 



Machine-drawn v. hand-drawn milk: An inquiry into the relative bac- 

 terial content, N. Macdonald (Proc. Boy. Soc. Victoria, n. scr., 24 (1912), No. 

 2, pp. 420-431 ) . — In these tests 2 cows were milked by hand and 2 by machine, 

 and all sources of contamination were removed as far as possible. 



When the strippings of the machine-drawn milk were added to the bulk of 

 the milk before sampling, the hand-dravv'n milk showed 5,000 bacteria per cubic 

 centimeter and the machine-drawn milk 10.7.W as a daily average, but during 

 the period when no strippings were added to the machine-drawn milk the aver- 

 age figures were 0,500 for the hand-drawn milk and 3.500 for the machine- 

 drawn milk. Taking the period as a whole, the average per cubic centimeter 

 was 7,500 for hand-drawn milk and 6,750 for the machine-drawn. 



It is stated that no definite conclusions could be drawn from these figures, 

 because during the first half of the first period the average tests were much 

 more approximate than during the second half. In addition to the ordinary 

 lactic bacteria, cocci (particularly Staphylococci) and sarciuse were prominent, 



