DAIRY FARMING— DAIRYING. 75 



increase or deoreaf-'e of O.l j^m. iu weight, which 17.5 cc of curd iiuiy vary, the 

 moisture increases or decreases by about 0.0 per cent." 



Jililk and cream testing (pp. 12,^-i;?0). — In IS tests tlie differences in the 

 reading of the Babcock test of measured and weighed sanii>les of cream varied 

 from to 1..J per cent. 



Comparative tests were made of tlie Babcoclc and (Jerlier methods. The 

 differences with millv testing from 3 to ."» per cent rarely exceeded 0.1 per cent. 



Notes are given on the otlicial tests of Holstein cows made during the year. 



Dairy herd record (pp. 130-132). — Records are given of the dairy herd of 19 

 cows for 1 year. The yield of individual cows ranged from 11,499 lbs. of millv 

 to 3.952 lbs., and the profit on milli over c ost of feed from $139 to $36.99. 



Investigations on the influence of food fat upon the milk production of 

 cows, O. Kellner {lllii.s. Laiidir. Zfij., 27 {19(11), A'rAS. .l^S, pp. 3S1\ .iHH ; J,',, pp. 

 3'J7-,m); Molk. Ztg., 21 {1907), Xo. 23, pp. 6S7-090).— At the instigation of the 

 association of agricultural experiment stations in Germany and under the 

 authority of the German government, 10 agricidtural institutions conducted 

 experiments on a uniform plan to deternune the intluence of rations rich and 

 poor in fat upon the yield and composition of milk. The general results are 

 summarized in these articles. 



Five institutions employed the period system and 5 the group system of feed- 

 ing, both methods giving practically the same results. Twenty cows were used 

 in each experiment. The rations compared contained the same amounts of 

 digestible matter, but one was richer in carbohydrates and the other richer in 

 fat. The digestible fat in the 2 rations was, respectively, 0.4 to 0.5 and 0.9 

 to 1 kg. per 1,000 kg. live weight. 



The principal result of the experiments was to the effect that the substitution 

 of fat for the equivalent amount of carbohydrates was not only of no advantage 

 but as a rule was unfavorable as regards both the yield of milk and fat. 



In general the percentage of fat in the milk varied inversely as the yield of 

 milk. The properties of the butter fat were apprecial)ly affected by feeding 

 the ration rich in fat, and it is, therefore, possible that in this way the quality 

 of the butter might at times be improved profitably. Aside from this and some 

 other exceptional uses it is not considered desirable to increase the fat in 

 rations in place of the less exitensive carbohydrates. 



Investigations on the influence of feeding on the milk secretion of cows, 

 W. voN Knieriem and A. Buschma.nn HaukIic. JaUrh.. .iG {19(17). Xo. 2, pp. 

 ]H5~2G-'}). — In the first of 2 series of experiments made with a herd of 55 cows, 

 the authors studied the influence of feedin,g cocoanut cake, dried brewers' grains, 

 and wheat bran on the yield and composition of milk and on the composition 

 of the butter fat. In the second series sindlar studies \Aere made with cocoa- 

 nut cake, linseed cake, and rape-seed cake. 



Feeding large quantities of cocoanut cake appeared t > increase the fat con- 

 tent of the milk, while brewei's' grains apparently reduced the fat content as 

 compai-ed with wheat bran. The constants of the butter fat were materially 

 affected by the character of the rations fed. 



In the ;ocond series of experiments the milk of 3 cows fed cocoanut cake 

 showed a progressive increase in the percentage of total solids and fat. Lin- 

 seed cake and rape-seed cake did not give as satisfactory results. Variations 

 in itroteids and fat-free solids were small in all instances. The butter fat 

 showed considerable variations in tlu> saponification and iodin nund)ers. The 

 melting j)oint remained constant. 



Aseptic milking, V. Wiixem (/?»/. .\<ir. \ Briis.sels], 23 (1907), \o. .'>, pp. 

 J5(J-J7o). — The author discusses (juile fully various efforts which have l)een 



