DAIRY FARMING DAIRYING. 993 



when fed alone and 00 lbs. when fed with the grain, giving rations 

 practically identical in the amount and proportion of nutrients. Two 

 lots of 2 cows each were used and the feeding covered 2 ten-day 

 periods, the lots being reversed in the second period. The 2 lots pro- 

 duced on the forage ration 1,021.9 lbs. of milk and 38.2 lbs. of butter 

 fat, and on theforage-and-grain ration 1,091.4 lbs. of milk and 42.9 lbs. 

 of butter fat, a gain on the forage-and- grain ration of 0.8 per cent of 

 milk and 12.3 per cent of fat. 



With oats and peas at $2 per ton, wheat bran at $16.50, and dried 

 brewers' grains at $17, the milk was produced at 39 cts. per hundred 

 on forage aloue and at 46 cts. per hundred on forage and grain, or an 

 increase of 18.7 per cent in the cost of milk production on the latter 

 ration. 



u The results of this experiment indicate that green forage of the 

 same general composition as oats and peas may serve as an entire 

 ration for dairy cows without injury to the animals and at a consid- 

 erable saving in the cost of milk, though the yields may be slightly 

 reduced." 



Experiments with milch cows on the effect of work on the 

 yield and composition of the milk, A. Morgen et al (Landw. 

 Vers. Stat., 51 {1898), No. 2-3, pp. 117-151). — The experiments included 

 2 young cows and covered 11 periods of 14 days each. In alternate 

 periods the cows were worked in a power machine, not exceeding 1 to 2 

 hours dady. It was found that as a result of moderate work the 

 yield of milk decreased (on an average 0.7 kg. per day), this decrease 

 being due to a diminution in the water, since the milk was more 

 concentrated when the cows were worked. The principal effect was 

 noticed on the percentage and total amount of fat, both of which 

 increased, the percentage increase in the fat content being 10.7 per 

 cent. The percentage of total solids increased, but not in proportion 

 to the fat conteut, as the solids-not-fat decreased somewhat. The 

 absolute amount of total solids decreased. There was also a decrease 

 in all of the constituents of the solids except the fat, and especially in 

 the case of milk sugar. Within the limits of the experiment, the 

 larger amount of work (2 hours) did not affect the milk more than the 

 smaller amount. There was only a slight effect noticeable on the live 

 weight. 



Composition and nutritive value of different kinds of cheese, 

 Balland {Compt. Rend. Acad. Set. Paris, 127 (1898), No. 22, pp. 879- 

 881).— Ordinary cheese is said to contain 80 per cent of water and a 

 larger amount of proteids than of fat. The so-called "cream" cheeses 

 (as Neufchatel) contain from 50 to 00 per cent of water, more fat than 

 proteids, and very little ash. "Half salted" cheeses are more solid, 

 contain less fat and more ash (1 to 2 per cent). Salted soft cheese con- 

 tains from 4 to 5 per cent of ash, 30 to 50 per cent of water, and vary- 

 ing percentages of fat and proteids, according to the variety. Hard 



