1917] DAIRY FARMING DAIRYING. 273 



production. For this reason the 5- to 6-year-old animals and possibly the 7- to 

 8-year classes have an advantage over all other classes. A comparatively small 

 number of animals made the requirement after 9 years of age, hence by selection, 

 only the best animals were retained, thus drawing the curve down almost to a 

 straight line." 



Data are also tabulated and correlation coefficients worked out for 456 female 

 A. R. O. progeny of the Holstein cow, Aaggie Grace, No. 2,618. These data 

 agree in the essential points with those secured from the progeny of Paul De 

 Kol. 



Liver meal for milch cows: Its influence on milk and dairy products, 

 H. IsAACHSEN {Tidsskr. Norske Landbr., 23 {1916), No. 2, pp. 65-94).— On ac- 

 count of the high protein content liver and other detritus of fish is considered a 

 valuable concentrated feeding stuff. Large amounts of it are exported to 

 France and Germany. 



In feeding experiments with cows, liver meal had a tendency to decrease the 

 fat content of milk, and as the decrease lasts for several months it is of economic 

 importance. No reason is assigned for the decrease of fat in the milk. The fat 

 content in the milk of cows on pasture was greater than that of cows kept in 

 barns. In the test 0.8 kg. of liver meal produced as much milk as 1 kg. of cot- 

 tonseed meal. Two kg. of liver meal per cow daily for 15 days produced no bad 

 results, and no change of taste in the milk or butter was noticed. 



A study of factors affecting the composition of sheep's milk, J. Fabbe 

 (Arm. Ecole Nat. Agr. Montpellier, n. ser., 13 (1914), No. 2-3, pp. 113-120). — As 

 a result of analyses of milk of Larzac sheep on different days, at different milk- 

 ings during the same day, and of different portions of the same milking, the 

 author concludes that for the most part the factors which affect the composition 

 of cow's milk act in a like manner on the composition of sheep's milk. Under 

 the influences studied the fat content of the milk showed the widest variation. 



[Dairy industry in New Zealand], D. Cuddie (New Zeal. Dept. Agr. Ann. 

 Rpt., 24 (1916), App., pp. 21-33). — A review is given of the dairy industry of 

 New Zealand for the year ended March 31, 1916. 



It is stated that the year was one of the most profitable ever experienced for 

 the majority of farmers engaged in this industry. During the year 792,838 

 packages (396,419 cwt.) of butter and 591,810 packages (weight not given) of 

 cheese were exported, being a decrease of 1.8 per cent of butter and an increase 

 of 11.9 per cent of cheese as compared with the exports of the previous year. 



The milk supply of Paris before and during the war, J. E. Lucas (Ann. 

 Sci. AgrMi., 4. ser., 4 (1915), No. 10-12, pp. 422-453, fig. i).— In addition to a 

 statistical review of the milk supply of Paris since 1896, the author reports a 

 study of the effects of the European war on the production, transportation, dis- 

 tribution, and cost of milk used in Paris. Suggestions for increasing the sup- 

 ply are included. 



The bacteriolog'ical examination of fresh, milk, J. Ritchie (Pub. Health 

 [Lcmdon], 29 (1916), No. 11, pp. 270-274) .—Results are given of the bac- 

 teriological examination of 140 samples of milk from dairies throughout Dum- 

 friesshire County, Scotland, during the year 1914. Of these samples 62 were 

 found to contain under 50,(XX> bacteria per cubic centimeter and 78 samples over 

 50,000. The bacterial content of the milk was found to be correlated with the 

 sanitary conditions under which it was produced. The author concludes that 

 the value of the test for Bacillus enteritidis sporogens as applied to milk is ex- 

 extremely small. 



Bacterial testing versus dairy inspection, C. E. Nobth (Amer. Jour. Pub. 

 Health, 6 (1916), No. 6, pp. 569-578).— In this paper the author points out 

 that the primary purpose of bacterial testing of milk by the use of the bac- 



