150 



]\iluv of dropi)in(js from corn-fed cattle for pi (/s. — The gaius in weight 

 are reciordcd for i)igs receiving no other food than pasturage and the 

 droppings of steers fed liberally on corn. In no ease was the gain 

 large. 



Apple pomace silage. — A trial of silage made from apple pomaee a> 

 food for pigs resulted unsatistVictorily, " The pomaee kept well, and 

 chemical analysis of it showed an apparently good composition for 

 feeding purposes, but the pigs ate very little of it." 



The composition of the pomace silage was as follows: 



Analysis of silage from apple pomace. 



liirliiili's (lie iu.'i<lM. . 



Composite milk samtuos, E. II. FAKRixaxMN, .M. S. (pp. ."iiU-.")]."), 

 fig. 1). — This is in continuation of the work on the testing of milk at 

 creamerit's, wliich was repoitcd in liulletin Xo. 14 of the station (see 

 Experiment ^Station Kecord, vol. ii, j). oOo). In the investigation 

 recorded in this article tlie use of (-omijosite sami)les in testing milk, as 

 ]>r(>pos('d by I'atrick in Cnllctin No. !> of tin- Iowa Station (see E\i»cri 

 meiit Station li<'cor<l, vol. ii. p. 101), was the special subject studied. 

 Separate tests were made by the Babcock centrifugal method of the 

 milk bronght by each of twenty jiationsof a creamery for 7 consecutive 

 days, as foHows: The milk of each ])a(ron (1) was tested daily, and (2) 

 a eonijiosite sami)le of the milk Ijiought by each patron during the 7 

 days was tested at the end of that time, the comp«)site sam]de being 

 made u]> in two dillerent ways — by taking one tenth of a ([uartof each 

 day's milk, and by taking an amount t'ach day pro])ortional to the quan- 

 tity of milk l)rought (yo'ih.i ,. '«M.' etc.). To prevent tliese composite 

 sami)les from souring, IVom 15 to 20 grains of a mixture composed of 2 

 ounces of corrosixc sublimate, 2 onn<'es of tine salt. S ounces of p<»\\dered 

 borax, and I.3 drams of aniline red was added to ea<h jar. (Jther com- 

 l)osite samples were made by taking one tenth of a quart each day, but 

 these rec«'ive(l no preservative. The milk in th«'se latter samples be- 

 came sour and curdled. It was lound that by adding al»out a half tea- 

 spofiiiful of '•powdered lye" (0<S per cent caustic soda) to tlie sour milk 

 it Ix'came "as tliin and homogciu'ous as new milk" and could be accu 

 rately sami»led. 



