DAIRY FARMING DAIRYING. 73 



were fed alike " a mash couiijosed of -i parts corn meal, 3 parts oatmeal, 1 part 

 shorts, to which was added 25 per cent meat meal. The mash was mixed with 

 cold water. .Sprouted wheat and hread and milk were fed once daily, being last 

 fed at night. The ducks were fed 4 times daily until G weeks of age, then 3 

 times daily." 



Rrief statements are also made regarding the domestic and wild geese raised 

 at the station. 



Alfalfa for chickens and ducks, W. M. Sawyer {Breeder's Gaz., 51 (1901), 

 \<i. I'). II. s'fS. fi(/s. .^). — On the basis of personal experience the author recom- 

 mends alfalfa for chicken and duck feeding, and brietly discusses the care and 

 management of ducks and related questions. 



"Alwjiys catch ducks by the neck to lift them around, and carry them by 

 catching hold of the butts of their wings or by holding them around the body. 

 If caught by the legs they are easily sprained and sometimes broken." 



Locusts for fowls {Natal Af/r. Jour, and Mm. Rec, 10 {1907), No. 1. p. S).— 

 A brief note in which the value of dried locusts for poultry is spoken of on the 

 basis of personal experience. A liberal supply, it is said, can be fed to young 

 ducks and chickens with advantage. 



Turtle raising in Japan {Trans-Pacific Trade, 1 {1901), No. 1, p. 6). — ^The 

 l-aisiug of turtles for food under artiticial conditions in Japan is described. 



DAIRY FARMING— DAIRYING. 



Keport of the professor of dairy husbandry, H. 11. Dean {Ann. Rpt. Ontario 

 Agr. Col. and Expt. Farm. 32 {1906). pp. 90-132, fl(/s. 2).— Results of experi- 

 ments in butter making, cheese making, deternuning moisture in dairy products, 

 iind milk testing, as well as work along other dairy lines, are presented in this 

 report. Many of the experiments are in continuation of pi-evious work (E. S. R., 

 IT. p. 1)03). 



Experiments in h utter making (pp. 91-108). — Butter was made from sweet 

 pasteurized cream with and without the addition of a stai'ter and from ripened 

 cream. Incidentally tests were made of several butter preservatives. The 

 butter was made during the months of June, July, and August, and shipped to 

 Montreal, where it was scored and then forwarded to London, where it was 

 again scored. 



Some of the conclusions reached are as follows : The sweet cream was churned 

 in less time than the ripened cream. The buttermilk from the sweet cream con- 

 tained more fat than the buttermilk from the ripened cream. The moisture 

 content of the butter was fairly constant, averaging 13.79 per cent. Unsalted 

 butter received the highest . scores both in Montreal and London. There was 

 little or no difference in the quality of the butter made from the different lots of 

 cream, neither was the (luality affected apparently by the preservative used. 

 I'orax gave as good results as any of the preservatives tried. Butter made from 

 gathered cream was as good as that made from cream separated at the factory. 



In (»3 experiments, tests were made of various methods of churning as regards 

 their eftVct upon the moisture in butter. It was found that the overrun would 

 vary considerably from day to day when the same method of churning was fol- 

 lowed as closely as possible. " However, after summing up the whole question 

 and averaging all the results there would appear to be an increased ' overrun ' 

 as a result of massing the butter in the buttermilk, or washing the butter in 

 (omparatively warm water with tli(> rollers of the combined churn and worker 

 in motion." The percentages of moisture, curd, and salt did not bear a constant 



