790 EXPERIMENT STATION RECORD. 



(Edam, 2. 1 ,- mouths old) contained the smallest amount of fatty acids, 

 while a soft cheese, only £ month older, contained nearly 7 per cent, 

 indicating that the decomposition depends more on the intensity of the 

 ripening of the cheese than on its age. The results also indicate that 

 after a short time, even 2£ months, the decomposition may extend to 

 the glycerids of the nonvolatile fatty acids. 



Statistical data relating to the cheese industry in Wisconsin, 

 <T. W. Decker ( Wisconsin Sta. Rpt. 1897, pp. 113-118).— Statistics are 

 given for .104 factories, the data showing the daily milk supply, average 

 fat content, number of patrons, number of cows supplying the milk, 

 method of paying for the milk, distance which the milk is hauled, etc. 

 Some difficulty was found in getting reliable data as to the number of 

 cows milked by each patron, but the data for 06 factories out of the 104 

 show a total of 15,571 cows, or an average of 239 cows to a factory. 



"These cows gave 271,078 lbs. of milk per day; that is, an average of 17.2 lbs. per 

 cow. There were 1,617 patrons in these 66 factories, making an average of 9.1 cows 

 per patron. The factories vary greatly in the average amount of milk per cow, viz, 

 from 10 to 30 lbs. per day. In 11 factories the average daily milk yield per cow is 

 10 to 15 lbs. ; in 29 factories, 15 to 20 lbs. ; in 19 factories, 20 to 25 lbs. ; and in 8 fac- 

 tories, 25 to 30 lbs." 



The other data are discussed at considerable length, and much inter- 

 esting information is deduced as to the history of cheese factories, 

 method of management, use of the Babcock test, payment of dividends, 

 sale of cheese, character of buildings and equipment, curing rooms, 

 disposition of the whey, prices of manufacture, etc. 



Tables are given showing the temperatures recorded in different cur- 

 ing rooms, together with a description of the curing rooms at each of 

 the 104 cheese factories. It was found that "the only curing rooms in 

 the safe zone of temperature (see p. 787) were cellars and rooms ven- 

 tilated by subearth ducts." Where properly constructed subearth ducts 

 are used "the owners claim better cheese and less drying out." The 

 method of building a duct is described. The system of central curing 

 rooms for groups of factories is strongly recommended. 



System of feeding milch cows at Ultana Agricultural Institute (Sweden) 

 (Nord. Mejeri Tidn., 13 (1898), No. 39, pp. 529, 530). 



Feeding experiments with molasses and sugar-beet residue, A. Olschbaur 

 (Deut. Landw. Rresse, 25 (1898), No 92, pp. 9G6, 967; 93, pp. 972, 973).— A. practical 

 experiment with 4 cows in which a mixture of molasses and the dried residue from 

 sugar-beet factories was compared with the latter without molasses, the rest of the 

 ration being uniform. The 2 rations were about equal in value for the production of 

 milk and fat, but the manurial value of the molasses ration was somewhat greater, 

 owing to the potash contained in the molasses. 



Eleventh annual report of the dairy school at Riitti, Switzerland, 1897-98 

 (Elfter Jahresbericht der Molkcreischule Riitti pro 1897-98. Bern: R. J. IVyss, 1898, pp. 

 54, pi. 1).— Aside from the report of the school work the results of some analytical 

 and experimental work are given. A monthly record is given of the fat content of 

 the milk furnished to the creamery by 31 patrons during the year. This ranged from 

 2.6 to 3.76 and averaged 4.9 per cent. Analyses are also given of the milk and 

 products at each stage during the manufacture of butter and cheese, and also of 

 butter from sweet and from ripened cream and whey butter. A feeding experiment 



