DAIRY FARMING DAIRYING. 295 



over old butter, tests of cows, etc Some experimental square cheeses sent to Lon- 

 don brought satisfactory prices, but "the shape was not suitable for the London 

 trade." With regard to the Thistle milking machine it is stated that "it milked the 

 cows clean, and after a few times use nearly all of the cows seemed to enjoy being 

 milked by it as well as by hand. The greatest trouble we had was with the flavor 

 of the milk. The pipes through which the air is forced by the machine become very 

 foul from the milk drawn into them whenever a cup drops from a teat. I believe 

 that this difficulty has been remedied.'' 



A trial of working over stale butter resulted in very little improvement. 



General system of feeding the dairy herd, W. P. Wheeler (New York State Sta. 

 Rpt. 1S96, pp. 639-641). — General remarks on the character of the rations fed to the 

 dairy herd at different times during the year. 



Concerning Russian dairy cattle. Observations and experiments on the 

 productiveness of a dairy herd during a period of six years (1889-1894) at the 

 Edium school of dairying, N. V. Vereshchagin and A. A. Popov ( Moscow, 1896. pp. 

 ..'S-170, dgms. 3; abs. in Selsk. Khoz. i Lijesov., 1S4 (1897), Mar., pp. 70.', 703). 



Dairy stock, H. H. Dean (Ontario Agr. Cot. and Expt. Farm Rpt. 1S97, pp. 69, 70).— 

 This is a record of the herd for the year, showing the yield and cost of milk, butter, 

 and cheese for each cow. 



Green rye and alfalfa for milch cows, G. E. Day (Ontario Agr. Col. and Expt. 

 Farm Rpt. 1897. p. 85). — Rye and alfalfa were compared as soiling crops for milch 

 cows. No details of the experiment are given. The general conclusions, sum- 

 marized by the author, are as follows: 



"The rye, which was a medium crop, yielded at the rate of 12,375 lbs. of green 

 fodder per acre and the alfalfa yielded a first cutting at the rate of 15,300 lbs. of 

 green fodder per acre. The alfalfa was eaten rather more readily by the cows than 

 the rye. The milk yield was slightly in favor of the alfalfa. When scored by an 

 expert the rye butter scored 35 points for fiavor and the alfalfa butter 40 points for 

 flavor, out of a possible score of 45 points. The plat of alfalfa furnished 2 subsequent 

 crops, which made the total yield from the alfalfa plat more than double that stated 

 above, whereas the rye made but an indifferent second growth.'' 



Oats and peas and peas and tares for milch cows, G. E. Day (Ontario Agr. Col. 

 andExpt. Farm Rpt. 1897, pp. 84,85). — A comparison was made of green oats and 

 peas and oats and tares for milch cows. The seed was mixed in the proportion of 2 

 bu. of oats to 1 of peas and 2 bu. of oats to 1 of tares. Two cows were fed on each 

 ration. Only the general conclusions are given. Roth fodders were eaten readily 

 and neither could be said to excel the other as a milk producer. 



"The oats and peas yielded at the rate of 14,760 lbs. of green fodder per acre and 

 the oats and tares 14,688 lbs. per acre." 



Effect of drought upon milk production, L. L. Van Slyke (New York State Sta. 

 Rpt. 1896, pp. 37-65).— -This is the same as Bulletin 105 of the station (E. S. R., 8, p. 

 825), with detailed tabulated data not given in the bulletin. 



Milk fat and cheese yield, L. L. Van Slyke (New York State Sta. Rpt. 1806. pp. 

 66-106).— This is the same as Bulletin 110 of the station (E. S. R., 9, p. 181), with 

 some detailed tabulated data not given in the bulletin. 



Analyses of butter, A. L. Wintox, A. W. Ogdex, and W. L. Mitchell (Connect- 

 icut State Sta. R})t. 1807, pp. 322, 323).— Analyses are reported of butter from England 

 (Dorsetshire), Denmark, Normandy, Australia, Brittany, and Ireland, and from the 

 Vernon Creamery, Connecticut. The butter from Normaudy, Australia, Brittany, 

 and Ireland "gave a decided reaction for boric acid, probably present in the form of 

 borax." The samples were scored on the basis of flavor, grain, color, salt, and 

 package. 



Machine-drawn milk for cheese making, F. C. Harrison (Ontario Agr. Cot. and 

 Expt. Farm Rpt. 1897, p. 141).— Two small cheeses were made from milk drawn with 

 the Thistle milking machine. " The curd was gassy, there was great loss of fat at 

 salting, and the curd had a very bad llavor. [A month later] the flavor was scored 

 20 and 2t5, respectively, out of 35." 



