DAIRY FARMING DAIRYING. 



1095 



arc uniformly decomposed. The view that the glycerids of the different 

 fatty acids are associated with the ripening- is thought to be disproved. 

 The losses in absolute amount of fat during ripening were as follows: 

 Camembert 0.12 per cent, ISTeufchatel 0.85, Tilsiter 0.19, and Holland 

 0.57; and of ether extract: Neufchatel 4.40, Tilsiter 2.9G, and Holland 

 0.58 per cent. These losses the author regards as small and within 

 control in the ripening room. 



In discussing Weigmann and Backe's paper (E. S. K., 10, p. 789) the 

 author states that the formation of free nonvolatile fatty acids observed 

 by them in ripe cheese is not a proof of a decomposition of the neutral 

 fat of the cheese, since these could just as well have originated from 

 decomposing nonfatty constituents, especially the albuminoids. 



Changes in fat during the ripening of cheese, H. Weigmann 

 (Ztschr. Untersuch. Xalir. u. Genussmtl.,2 (1899), JS T o. 1, pp. 31, 32). — The 

 author takes exception to the above explanation of Kirsten of the free 

 nonvolatile fatty acids found by Backe and himself in cheese. He con- 

 tends that numerous investigations have shown that fat is not formed 

 from the albuminoids in cheese ripening, and that Cohn has shown that 

 in the cleavage of casein by hydrochloric acid the higher fatty acids 

 are not formed. The formation of volatile fatty acids from casein is 

 admitted, but no weight was placed by Weigmann and Backe on the 

 determination of these. 



The author criticises Kirsten's results, claiming that the method of 

 fat separation employed extracted only the unaltered fat of the cheese- 

 He asserts that Kirsten's conclusions are not warranted, and that his 

 paper does not change the status of the question. 



Feeding dairy cows, T. L. Haecker (Minnesota Univ., Dept. Agr., Class Bui., pp. 

 20). — The author discusses the principles of feeding, the composition of feeding 

 stuffs, and the application of these data. He presents in tables the composition of 

 various feeding stuffs and their comparative money value, based upon timothy hay 

 and bran at different prices, and upon their digestible protein content. The com- 

 pounding of rations to meet the feeding standards is discussed and illustrated by 

 examples. 



"That generous feeding pays is clearly illustrated in our record for the 5 years 

 ending December 30, 1897. During the years 1893, 1895, 1896, and 1897 cows were 

 fed all they would take, while during the year 1894 they were fed light. 



Yield of milk and butter by herd. 



"These are averages of the entire herd, and show that daring the 4 years when 

 receiving all they would eat up clean they averaged 354 lbs. of butter each, while 

 the average yield for the year 1894, when on comparatively light feed, was only 271 

 lbs. The cost of production was also the greatest that year." 



