DAIRY FARMING DAIRYING AGROTECHNY. 277 



goal thai wt'iKlied 41.1 ki,'. iirodiiccd )r>y,ir> ki;. of fat in :;7'.> days, which is 

 equivalent to 1.<mh; kfi. Imt day in'V 1,(mm» k.^. of livo weij^ht. The other yofit 

 weighed :V.i.7 kjr. and produced 19.071 ki,' of fat in 3S0 days, or 1.53G kg. per 

 day i)er 1,000 kir. live weif;ht. I>oth ^'oats jxained in weij^ht during the experi- 

 ment. 



From these results and from additional data obtained with sheep, the author 

 concludes that according- to the live weight sheep and goats yield a larger 

 amount of fat than do cows. 



Biological and biochemical studies of milk, VI, C. J. Koning {Milchw. 

 Zcntbl.,'5 (1909), Nos. J,, pp. 1.10-108; J, pp. 217-227).— Noted from another 

 source (E. S. R., 19, p. 372). 



Contribution to the knowledge of the composition and the nature of the 

 membrane surrounding milk globules, E. Abuekiialden and W. Voltz {Zt.schr. 

 Phyx. Clicm., 59 {191)'.)), Xo. 1, pp. 13-18; uhs. in Rev. (Jen. Lait, 7 (1909), 

 A'o. 12, p. 2S6).— In continuation of earlier work (E. S. R., 10, p. 192) the 

 authors report analytical data on the membrane of fat globules after separating 

 by the Lehmann method. 



The results were exceedingly variable. The ash content varied from 4.57 

 to 45.28, the phosphorus from 0.18 to 0.57, and the nitrogen from 7.2 to 12.01 

 per cent. Later experiments showed greater variation. Among the products 

 formed by hydrolysis of the protein were tyrosin, 2.05 per cent ; glutamic 

 acid, 8.5 per cent; glycol, 0.5 per cent; alanin, 1.5 per cent; leucin, 2 per cent; 

 and small quantities of phenylalanin and aspartic acid. 



Milk pasteurization an economic and social duty, X. Straus (Heidelberg, 

 1908, pp. 22). — This is an address to the students of politial economy at the 

 University of Heidelberg on the relation of the milk supply to infant mortality. 

 In support of the advantages of pasteurization the author cites the results 

 accomplished since the opening of milk depots in New York and other large 

 cities. 



The canning of peas, A. W. Bitting (U. S. Dept. Agr., Bur. Chem. Bui. 125, 

 VP. 32, figs. 6). — This bulletin discusses the various phases of the pea canning 

 industry from growing the crop to utilizing the by-products of the canning 

 factory, the information being based upon factory inspection and on experi- 

 mental data. There is a short historical note ou the history of canning peas, 

 factory operations at the present time are illustrated and described, and 

 methods are suggested for a more economical treatment of the raw material 

 and better sanitary conditions in the factory. 



Chemical analyses for peas graded for size and quality show " more total 

 solids and higher protein and starch content in the third-grade goods. This 

 might be expected, as the third grade represents the more mature product. 

 If canned peas were purchased for their nutritive properties only, then the 

 third grade would be the preferable one to buy, but they are usually selected 

 for their delicacy and flavor, w'hich are found in the liighest degree in the 

 youngest and tenderest peas, or the first grade." It is suggested that a great 

 saving of labor can be effected by seiiarating thistles from the pea vines at 

 the vining machine and by using a light brine to remove the thistle tops. 



" Experiments were made to determine the effect of varying periods of 

 blanching on the different sizes and grades of peas and the influence exerted 

 on swelling, tenderness, color of the liquor, and fill of the can. While the 

 primary object was to determine the relation of blanching to spoilage, the 

 secotfdary effect on the commercial grading was evident. Young peas will 

 stand either a long or short blanch better than old ones." 



The increase in size by blanching for 10 minutes was much greater in grades 

 2 and 3 than lu grade 1, 



