472 



Some of the slicrji did not do well, owiug to tlie rhang** of surronndings, and it 

 was lomid that the tiberw nl'tluHe sheep were r<»rre(.jM»iidiii;;l\ shiiiiik<-ii in diauiet4T. 

 'J'he fait that the diameter of the tiher is Hhruuken r,\nu tin- hlH-ep is Kick \\ut> al.-. 

 ijotiied in the case of one ewe. 



Study of milk globilks, L. 1{. Jonks. JJ, S. pp. »;.">-(];»). — Thi.s 

 iii»lii(l<'s niiiTdscopic cximiiiiatioiis of tin* milk of sixteen cow.^ (.h-rsrys 

 Dtvuiis, lloLsteiiis, Ayrsliiir.s, GiU'iiiscys, ami ;ri:»«U*s); a coniitan.Miii of 

 the size of globules in wholi* iiiilk and in skim milk; and tests of the 

 acciiiJK'y of det«*iininatioiis of tin* amount of fat in milk l>y nn-aiis of the 

 niieioseope. It was fonn<l that "tin- sizr of tin* j^htbules had no dirrct 

 relation to richness of milk. Filia, the Jers«*y pivin;; the richest n.ilk, 

 slio\v«'d fewer of the larf^rst si/.eil j;Iol»ulcs than the otlier Jerseys, 

 llilila. who was j^ivinj; the richest milk of the Ayishires, a;;aiii showed 

 the smallest jflobnles. Betsey's milk, sliuwin;; .s(( many larj;e fjlobules, 

 was of medium richness.'' 



(^uaiititive microscopic measurements weie made of niinienuis sam- 

 ]»les of milk mounted in cajtillary tubes, as d«'.s<iibed by Habc<H'k. and 

 liie residts obtained were compared with tlio.se found by ;;r:ivimetrie 

 analysi.s. " The most satisfaetory results, however, show«Ml wide varia- 

 lions." 



TlIK KFrKfT OF SUCrri.ENT roitl) ON TIIK (in UNAHILITV (»F THE 

 FAT IN Ml IK. NN . \V. CooKK. M. A. (pp. 7<)-7l ).— " Durinj; the last 2 

 yeais this station has made tests (»f handlinjr milk by varittus uu'tlnMls 

 and itf milk from manydirteront f(MMls, l-'rom the larjre mass of records 

 tlius a<'cumidat«'d it is jtossible to sele«t quite a nund>er that have a 

 beariiij; on the (|uestion of rhurnability." 



I'lie aiitlu»r tises the term elmrnability "to denote the thoroughness 

 «>r I lie work of skimming and cliMining." The results of nine tests aie 

 presented ill whirh the cicainiii;: antl ehiiiiiing of milk and cream when 

 suceuleiit food (corn silage, green bailey, or jiasturage) was fvi\. wen* 

 com)>ared in ]>eriods of »i to S days with that when dry fo«Kl (dry 

 <-oiii fodder or hay) was fed. The grain was nsmilly the sanu' in cor- 

 rcspnndiiig periods. The numbts- of «'ows in these comparative tests 

 ranged from one to twelve, Tiie results are tabidated. Assuming 

 " that the milk in each case c<uitained 5 per cent of fat, ami that tbrea<h 

 1(M» |u»imds «»f milk tlu-re were I't ]>ounds of skim milk and 1*0 jmhumIs 

 lit buttermilk," the results of three te>ts were in favor of wet fo<Hl 

 and those of six in favor of dry tbod. "If there is any ditVerence in 

 cliurnability on aecount of f<M)d it is in taxitr of tlry fooil.'' The results 

 nf numerous fleteiininat inns of the ]»en-entage of solids and fat in the 

 milk of <-ows <liaiiged from dry to wet food and tier nrfta, showed no 

 changes in the percentage of thes** milk ((uistituents which couhl be 

 tiaced to the cliangt' of food. 



I'^FFKCT OF IIKAVY FEF-DING OF (iHAIN ON THE giANTITY AND 



• .•lALiTY OFMiLK, .]. L. IliLLS, B. S. (pp. 75-8ti). — This experiment was 

 with three cows (piitc new in milk, and one farrow cow, and last«'d abotit 

 L* months, terminating in the case of the farrow cow with ilcath from 



