478 



In goneral it would appear that cows under the usual Vermont conditions of dry 

 barn feed when turned to pasture maybe expected to give more and richer milk, the 

 increase in flow being j^eatest in new milch cows and tiie increase in richness great- 

 est in those farther along in lactation, but both quantity and quality increasing 

 more or less in almost every case. When, however, cows pass from a barn to a pas- 

 ture ration of equal feeding value, more milk, generally richer in total solids, casein, 

 andsugar, and sonietinu;s richer, sometimes poorer in fat, is jisually given, which affords 

 increase in gross yield of all milk constituents. 



The results of these tests and of many other changes from dry to succulent food 

 which have been controlled by chemical analysis have warranted us in stating the 

 general rule that pasture feeding and watery food do not make watery milk. 



Miscellaneous notes on dairy work, W.W.Cooke, M. A. (j^p. 

 110-113). — These include brief notes on ettect of <liurniii<,^ at diflt'iont 

 tenii)erature.<i (57^ and 07^ F.), effect of stage of stopiiiny the cliuin on 

 the quality of the buttermilk, sampling buttermilk, skimming Cooley 

 cans, chuining mixed cream (sweet and sour), adding st>da to milk (to 

 aid in creaming), and adding ice water to milk. 



Three tests were made as to the ettect on churnability of mixing sweet 

 and sour (Team in equal parts. Sweet cream, sour cream, and mixtures 

 of the two were each churned at 68° F. in the first, "at a little lower 

 temi>erature" in tlie second, and at "»2^ F. in the third trial. The i)er- 

 centage of fat iu the buttermilk iu each test was as follows: 



Swwt cream 



Sour cream 



Mixture of the two 



First. 



2.24 

 0.62 

 0.92 



Second. 



1.77 

 0.25 

 1.17 



Third. 



o.rw 

 u. IG 

 0.60 



Pifr feeding. \V. W. Cooke, M. A. (pp. 114-li;s). — "The experiment 

 began May 1- with all except the small Yorkshire, that did imt arrive 

 until May ]!•. Tiie pigs were ai)out of the same age — 2 months, and 

 were ted tlie same, the food in general consisting of 6 quarts of skim 

 milk p«'r day and three (piarters of a pound of either corn meal or mid- 

 dlings. This was given each day of the test. .Vs tlie jiigs grew older, 

 whatever more food tlu'v wanted was made up of a mixture of one 

 part by weight of wheat bran to two parts of gluten meaL The pigs 

 were fed all they wanted, (»r rather all they could be induced to eat." 



The tabnhited results show for each breed the gain-< in live weight, 

 food consumed, cost of food per pound of gain, et<'., t<»gether with the 

 fertiliziivJT ingredients \}vr ton of the skim milk, corn meal, wheat bran, 

 wheat middlings, and gluten meal. The lirst cost of the feeding stntVs 

 is given as follows: Corn meal, gluten meal, and wheat middlings •'i'l'ti, 

 and wheat bran >'L'4 |»er ton. and skim milk 1.") cents per 100 pounds. 

 ''The p<uk was .sold at 5 cents a i»ound, dressed weight." 



In brief, tlie couclnsious reached were tliut iu this jtarticiilar trial — 



(1) The Chester Whites grew the fast<st. 



(2) The Chester Whites and the rolaiid-riiiiias reipiired (lie most food. 



