492 EXPERIMENT STATION RECORD. 



interesting and useful to educated dairymen. An unusually detailed table of con- 

 tents and a comprehensive alphabetical index contribute to make the book a most 

 valuable work of reference. 



The development of the dairy cow, ('. 1). Smith (Indiana State Diary Assoc. Rpt. 

 1897, pp. 98-111). — A historical account, with descriptions of some of the famous 

 dairy cows. 



The factors essential to secure profit in the dairy, C. 1>. Smith ( Indiana State 

 Dairy Assoc. Rpt. 1897, pp. 133-137).— Special stress is laid upon the care of the 

 dairy cow. 



The cost of production, T. L. Haecker (Indiana State Dairy Assoc. Rpt. ISO?. pp. 

 83-9S,figs. 5). — An address based upon the author's experience with the herd of the 

 Minnesota Station. 



Yields of Norwegian dairy herds, K. DOhles and A. Kj&LSTAD (Norsk Land- 

 mansUad, 17 (1898), Xo. S, pp. 81-84; 11, pp. 112, 113).— The live weight of the herd 

 of Smaalens cattle at Kalnas agricultural school ranges from 670 to 1,000 lbs. and 

 averages about 800 lbs. The average milk yield of 10 cows kept in the barn 

 throughout the year was 5,640 lbs., with an average fat content of 3.7 per cent. 



Yield of herd of Ocstland cattle at Frogner, 1897, A. Kjblstad. — A herd of 14 head of 

 Oestlaud cows at Frogner, with an average age of 7£ years, and an average live 

 weight of 865 lbs., gave an average yield of 4,900 lbs. of milk in 1897, with a fat 

 content of 3.72 per cent.— v. w. woll. 



The college herd, F. W. Morse (New Hampshire Sta. Bui. 48, pp. 120, 121).— Brief 

 statistics are given on the milk production of the college herd. 



"Making no deductions, the herd has been equivalent to 284 milch cows and 51 

 dry cows for 1 mouth, and has produced 145,019 lbs. of milk and 7,875 lbs. of butter, 

 making the average monthly yield per head for 335 cows, 23.5 lbs. of butter and 24 

 cans of milk, or 282 lbs. of butter and 288 cans of milk per year. 



"The only allowance to which attention is called is the fact that one-fifth of the 

 herd's equivalent has cousisted of heifers in their first lactation period." 



Book of German cattle, Rajim and Parky (Deutsches Rinder-Merkbuch. Berlin: 

 Paul Parey, 1898, pp. 129, figs. 102, col. />/s. 8). — Illustrated description of notable 

 cows, bulls, and oxen of different breeds. 



The feeding of milch cows, E. O. Arenaxder (Nord. Mejeri. Tidn., 13 (189S), 

 No. 16, pp. 212-214; 17, pp. 223, 224). 



Reindeer moss for milch cows, B. Torssell (Meddel. E. Landtbr. Styr., 1897, 

 No. 42, pp. 172, 173). — The moss was found of no greater value for milch cows thau 

 is indicated by the chemical analysis, viz, about the same as straw-chaff. 



The estimation of fat in condensed milk by the Gerber milk test, N. Gerber 

 and M. M. Craandijk (Milch ZUj., 27 (1S9S), Xo. 39, pp. 611-613).— The results of 

 numerous determinations by this method are compared with gravimetric analysis. 

 A weighed quantity of the condensed milk is diluted, and then treated similarly to 

 ordinary milk, except that it must be heated longer and whirled longer in the 

 centrifugal. 



Extracts from the annual report of the chemical laboratory of the city of 

 Altona, A. Reixsch (Milch Ztg., 27 (1898), No. 31, pp. 484, 485).— Relates to the 

 results of examinations of butter, rancid butter, margariu, milk, and milk prepa- 

 rations. 



Municipal control of dairies in Indiana, A. W. BITTING (Indiana State Dairy 

 Assoc. Rpt. 1897, pp. 147-152). — A paper pointing out the advantages of dairy 

 inspection. 



Experience in preparing sanitary milk, B. C. Cox (Indiana State Dairy Assoc. 

 Rpt. 1897, pp. 30-40). — An account of the methods employed by the author. 



Police supervision of the milk supply of Geneva, E. A. Ackermann (Milch 

 Ztg., 27 (1S98), No. 29, p. 496).— A summary of the results of the milk control. 



The adulteration of dairy produce, R. Hedgerwallace (Edinburg : C. $ R. 

 Anderson, 1898, pp. 89). — This is a quite general paper, read before the Royal Scottish 



