1178 EXPERIMENT STATION RECORD. 



of greeii forajre, and the Jersey cows a large quantity of alfalfa hay. The 

 Shorthorns received considerable lighter rations than either of the other groups. 



From a comparison of the daily average consumption of nutriment and the 

 production of milk and butter fat with standards showing the daily average 

 nutriment required for maintenance, gain in weight, and pi'oduction, it appears 

 that the Swiss cows received 5.SS9 lbs., the Holsteius 3.G8S lbs., the Jerseys 

 2.121 lbs., and the Shorthorns 0.725 lb. more nutriment per day than was 

 actually assimilated. Summarizing the results for the different breeds with 

 respect to quantity of nutriment required to produce milk and milk solids 

 shows that the Jersey cows required 12.051 lbs., the Holsteius 14.839 lbs., the 

 Shorthorns 15.520 lbs., and the Swiss 16.919 lbs. of nutriment for the produc- 

 tion of 1 lb. of butter fat. For the production of milk solids the order was the 

 same. " The breed that comes nearest to the true dairy tyiie produces dairy 

 products with the smallest amoi'nt of nutriment, and the farther they deviate 

 from this type the more nutriment is required for the production of a unit of 

 dairy product." 



In the authoi''s opinion "the lesults of this competitive test show that type 

 is the most important point in determining the adaptability of a cow to 

 economical dairy work." 



[Record of] the dairy herd, G. E. Day (Aiui. Rpt. Ontario Agr. Col. (Did 

 JSxpt. Farm, 33 {.1901), pp. i 6"2-y 6'/ ) .— The records of 10 cows of the dairy 

 herd for 1 year are given. These ranged for the different individuals from 

 19,004 to 5.263 lbs. of milk, and the profit over the cost of feeding ranged from 

 $109.76 to $17.44. 



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

 Agr. Col. and Expt. Farm, 33 (1907), pp. i<7-/50).— Experiments on butter 

 making and cheese making, and studies of methods of determining moisture 

 in dairy products were conducted in continuation of previous work (E. S. E., 

 19, p. 73). 



The method of determining moisture in dairy products by drying samples in 

 small tin pans in a steam oven was again studied and further recommended. 

 The Gray method and the Richmond method were tested in comparison with 

 it and were found not altogether satisfactory. 



The experiments in butter making were like those of previous years. Accord- 

 ing to the results obtained " the advisability of pasteurizing sour cream for 

 export butter would appear doubtful." The highest average total scox'e was 

 given for butter made from sweet cream pasteurized, cooled, and having 

 culture added before being churned at once after cooling, although the highest 

 average score for tlavor was given for butter made from cream partly sweet 

 j:nd partly sour when pasteurized, riiiened in the usual way, and churned the 

 following day. The lowest average total scores were those for butter made 

 from pasteurized sour cream churned the day after pasteurization and from 

 cream pasteurized sour and churned at once with and without culture added 

 before churning. The loss of fat in buttermilk from churning pasteurized sour 

 cream was excessive. The butter made without salt was given preference 

 in London. The quality of butter with borax added at the rate of 0.25 per cent 

 was not much different from that with more expensive preservatives. 



From a study of the effects of various methods of churning and other factors 

 on the percentage of moisture in the butter the conclusions drawn were in 

 accord with those from previous work. " In order to be effective these ab- 

 normal methods have to be carried to a i)oint where the tendency is to produce 

 a greasy, gritty, mottled butter. The flavor of the butter does not appear to 

 have been affected very much by the various methods adopted." 



