DAIRY FARMING DAIRYING. 83 



ject into (1) breeding, (2) feeding and feed stuffs, (3) hygiene, (4) races, breeds, and 

 strains of domestic animals, and (5) societies for the advancement of animal produc- 

 tion. These main divisions are further subdivided. 



Feeding of new oats ( Tidskr. Landtrnan, IS (1897), No. 37, pp. 665, 666). — It is stated 

 that from eight to ten weeks should pass after harvesting before oats are fed to 

 horses. 



Measurements and weights showing the development of horses and bulls, S. 

 C. A. Tuxen (Landmansblade, SO (1S97), No. 4,2, pp. 578-582). 



On the red Danish cattle, (Lavdtmannen, 8 (1897), No. 40, pp. 561-564, ill.). 



Potatoes as a food for swine, H. Knudsen (Nord. Mejeri Tidn., 12 (1897), No. 41, 

 pp. 4S6, 4S7). 



Horse breeding in Austria-Hungary (Jour. Bd. Agr. [London}, 98, No. 4, pp. 456- 

 460). — This article, which gives statistics and other information concerning horse 

 breeding in Austria-Hungary, is prepared from a report by M. de C. Findlay in the 

 "Appendix to the Minutes of Evidence taken before the Royal Commission on Horse 

 Breeding in Ireland [C. — 8652].'' 



The hygiene of the horse, H. Goldschmidt (Hestens Sundhedspleje. Copenhagen: 

 Det Nord. Forlag., 1897, pp. 104). 



On poultry raising and egg trade in Denmark, A. Oeksnevald (Tidsskr. Norslee 

 Landbr., 4 (1897), No. 10, pp. 461-471). 



New treatise on practical aviculture, J. V. Lasseron (Traite d ! 'aviculture pra- 

 tique. Paris: Socie'U' d' Editions Scientifiques, 1898, pp. :.'60, ill.). — This is Volume XI of 

 Encyclopedic des connaissances pratiques. It is a popular handbook describing the 

 different breeds of chickens and other poultry. The diseases of poultry are also 

 discussed. There is a chapter on rabbits. 



DAIRY FARMING— DAIRYING. 



Investigations on the care and keeping of milch cows, Back- 

 haus (Ber. Landw. Inst. Univ. Kbmgsberg, 2 (1897), pp. 34-89). — These 

 investigations were made upon a part or the whole of the herd at the 

 Agricultural Institute. They include studies of the individual varia- 

 tion in milk yield and the utilization of food by different cows, feeding 

 and milking twice or three times a day, watering, effect of exercise, 

 light in the stable, etc. 



The individual variation in milk secretion. — The record is summarized 

 for eight East Prussian Dutch cows, together with the creamability of 

 the milk of each cow, number of fat globules, live weight, etc. The 

 yield of solids-not-fat varied all the way from 2.33 to 3.02 times the 

 total yield of fat with different cows, supporting, the author believes, 

 his theory that some cows are primarily butter cows and others cheese 

 cows. No relation was found between the live weight and the milk 

 production. The milk of different cows varied materially in the size of 

 the fat globules, and this affected the centrifugal creaming of the milk, 

 the effect of the larger globules being noticeable, not especially in the 

 fat content of the skim milk, but in increasing the fat content of the 

 cream. 



Utilization of food by milch coivs. — From the record of the eight cows 

 the food units consumed are calculated from the digestible food eaten 

 with the use of Kiihn's proportion of protein 6, fat 2.5, and nitrogen-free 

 extract 1; and the milk units produced are calculated on the basis of 



