376 EXPERIMENT STATION RECORD. 



municipal sanitary control, and tlio methods of microscopical, bacteriological, 

 and chemical examination of milk. Each chai)ter is accompanied b.v a list of 

 references hearinji on the snb.iect discussed. 



Voluntary stall and milk control by the Verein Berliner Molkereibesitzer, 

 SCHKOTEE {rure rnxlHCf^, 6 {W09), No. 5, pp. 2;27-22.'M.— This is a brief account 

 of an association of dairymen in the vicinity of Berlin whose ob.iect is to pro- 

 duce clean and pure milk at a moderate cost. The character of the product has 

 been materially raised since the formation of the association. The expense of 

 insi)ectins herds, stables, and methods of milking is met by the members. 



Milk records, J. Speir {Trans. Highland and Agr. 8oc. Scot., 5. ser., 21 

 (1900), pp. 175-196). — An account of the work of the milk record societies in 

 Scotland for the year 1908. During the year 8,132 cows were tested, more than 

 twice as many as were tested the year before. 



Investigations on the milk production of goats, Weber { Milch w. ZentljL, 

 5 (1909), No. 5, pp. 193-208). — The author reviews the work of other investi- 

 gators on the yield of milk and milk fat by goats and furnishes some additional 

 data from which it appears that the annual yield of a goat equals about 10 times 

 its own weight or 500 kg. of milk, containing from 2.6 to 2.7 per cent fat. The 

 literature on the subject is appended. 



Influence of temperature on milk yield, J. Speir (Trans. Highland and Agr. 

 Soc. Scot., 5. scr., 21 (1909), pp. 255-306). — This is an account of experiments 

 in the production of milk in winter under free v. restricted ventilation. Ex- 

 periments were made on 5 different farms and involved 100 cows. 



From the tabulated data the author concludes that rather more milk has 

 been produced under conditions of free ventilation than where ventilation was 

 restricted, but until these results have been corroborated by other trials it will 

 be in.iudicious to consider that this will invariably happen. It is unques- 

 tionable that the general health of the cows will be better under free than 

 under restricted ventilation. 



Investigations on the milk of spayed cows, J. Kossmeisl (Biochcm. Ztschr., 

 16 (1909), No. 2-3, pp. 16.'i-181). — Work of other investigators is reviewed and 

 the author reports results of his own work on milk from 5 spayed cows. In 

 all cases the annual production of milk was increased and in 4 of the cows 

 the percentage of fat. In 2 cows the lactation period was shortened. Three 

 of the cows gained in body weight and 2 lost. 



[Report of] the professor of dairy husbandry, H. H. Dean (Ann. Rpt. 

 Ontario Agr. Col. and Expt. Farm, 31f (1908), pp. 97-127).— A trial of the Hart 

 casein test (E. S. R., 19, p. 707), with 22 samples gave results 0.04G4 per cent 

 higher than by chemical analyses. In only 1 case was the difference more 

 than 0.2 per cent, and in most cases the difference was less than 0.1 per cent. 

 It was found that this test was not adapted for composite sampling. 



In a study of the variation of the casein conteiit of milk of 9 individuals 

 representing 3 different breeds, the average percentage of casein in the Hol- 

 stein milk was 2.15, in the Ayrshire 2.39, and in the Jersey 2.56. The relation 

 of milk casein to milk fat by breeds was Holsteius, 0.63 lb. casein per pound 

 of fat in the milk, Ayrshires, 0.61, and Jerseys, 0.53. Among the Holsteins 

 the extreme variation in the percentage of fat in one day's milk was from 

 3.2 to 4.6. The casein varied from 1.8 to 3.6. but the extremely high tests were 

 at a time when the cows were nearly "dry and were being milked but once a day. 

 "The variation in the ]>ercentage of casein in milk does not appear to be so 

 great as is the variation in the percentage of fat in milk. Generally speaking, 

 milk with a high percentage of fat contains also a high percentage of casein, 

 but the increase of the casein is not relatively so great as the fat." 



