DAIRY FARMING DAIRYING AGROTECHNY. 977 



stufifs, with a proprit'tary stock tooil. and willi roots r. eiisilasjce for dairy i-o\vs 

 are reported. 



A simple method of keeping- creamery records, B. I). White (U. S. Dept. 

 Agr., Bur. Aiiiin. [iidiis. ('ire. IHi, itp. l.i). — Successful nianageiuent of the 

 creamery business dei)onds very largely ui)on satisfactory records of trans- 

 actions. Si)ecial forms and record books are reipusite, but no special system is 

 on the market and there is little uniformity in the method of keepins; records in 

 creameries. For the improvement of tliis condition the present circular has 

 been issued, illustrating a system of blanks which may be ustnl as models 

 in ruling creamery books. Common record books may be used and can be ruled 

 by hand in a short time. The suggested forms are simple and readily under- 

 stood. 



Designs for dairy building's, E. H. Webster {V. S. Dept. Agr., Bur. Anim. 

 1 ml U.S. R/Jt. J9IJG, i>i). ^ai-SOA, figs. 32; Circ. JSl, pp. 26, figs. J.^).— The designs 

 shown in this article " represent feasible and inexpensive dairy buildings 

 planned by the Dairy Division and built in various sections of the country." 

 They '• are not intended to represent the only constructions advisable for the 

 puri>oses indicated, but are intended to be suggestive of certain principles of 

 construction which any architect or builder may use in designing a barn or 

 other dairy building for a special location." ^ 



First lessons in dairying, H. E. Van Norman (yeiP York, 1908, pp. 98, pi. 1, 

 figs. .'/(i). — In this book the writer has attemi)ted to meet the needs of the farm 

 butter maker and handler of milk for the factory or shipping station. He 

 exiilaius brietly the underlying principles of dairying for the student beginner, 

 inifamiliar with the terms and laws of bacteriology and chemistry, and sug- 

 gests practice adapted to the conditions of the farm as distinct from those 

 of the creamery and cheese factory. 



Test of a mechanical cow milker, T. I. Mairs (Pennsylvania Sta. Bui. 85, 

 pp. 11, figs. .',). — Ten cows of the station herd were divided into 2 lots nearly 

 ( (lual as regards age, stage of lactation, and productive capacity as determined 

 by past recoi'ds. The experiment was divided into 4 periods of 4 weeks each. 

 During the first and third period lot 1 was milked by machine and lot 2 by 

 hand, and during the second and fourth periods lot 2 was milked by machine 

 and lot 1 by hand. From the results of the tests, which are given for the vari- 

 ous cows in detail, the following conclusions are drawn : 



" It required from two to three times as long to milk a cow with the machine 

 as would be required by a good hand milker, but one operator can handle two 

 or three machines so he could milk four or more cows with the machine in 

 less time than he could milk the same number by hand. 



" In general cows were milked cleaner as they became accustomed to the 

 machine, but individuals varied widely in this resj)ect. Two of the cows tested 

 could never be milked with the machine without leaving one or more pounds of 

 strippings, while the others were often milked as completely as would be done 

 l)y hand under ordinary circumstances. 



" No difference in yield of milk was observed that could be attributed to the 

 machine milking, but there was usually a slight drop when changing from one 

 method to the other, always in changing from hand to machine milking. 



" No injury to the udder took place that could with certainty be attributed 

 to the use of the machine. 



"The general health of all the cows remained good during the entire experi- 

 ment. 



" Wide variations in the flavor and keeping qualities of milk were observed 

 from different cows, but the quality of the milk from each cow remained prac- 

 tically constant whether she was milked by hand or machine." 



