874 



EXPERIMENT STATION EECORD. 



[Vol 36 



100 lbs. of milk, based on data from 443 complete records on the four farms 

 studied, is shown in the following table : 



Relation of amount of milk production and cost per cow to cost of milk 



production. 



Annual production of milk per cow. 



Number 

 of cows. 



Produc- 

 tion. 



Average per cow per 

 year. 



Feed 

 cost. 



Other 

 cost. 



Total 

 cost. 



Average per 100 

 lbs. of milk. 



Feed 

 cost. 



Total 

 cost. 



Lbs. 



3.000 and under 



3.001 to 4,000 



3,001 to 5,000 



4,001 to 6,000 



6,001 to 7,000 



7,001 to 8,000 



Over 8,000 



16 

 33 

 78 

 111 

 109 

 60 

 36 



Lbs. 

 2,349 



3,648 

 4,596 

 5,450 

 6,445 

 7,514 

 9,049 



$43.93 

 49.47 

 55.00 

 59.91 



62.85 

 70.38 

 80.45 



$39.97 

 45.01 

 50.04 

 54.51 



57.18 

 64.04 

 73.20 



$83.90 

 94.48 

 105. 04 

 114.42 

 120.03 

 134. 42 

 153.65 



$1.87 



1.36 



1.20 



1.10 



.93 



.94 



S3. 57 

 2.59 

 2.29 

 2.10 

 1.86 

 1.79 

 1.70 



" Though it cost more to keep a cow that gives a high yield than one giving 

 a low yield, the unit cost of the milk produced fell as the yield per cow rose. 

 This decrease in the cost of milk per pound was much greater in the step from 

 the poor cow to the cow of fair quality than in the step from the fairly efficient 

 cow to the good cow or to the exceptional cow. Thus, from the standpoint of 

 economic milk production, it appears that the first step in building up a poor 

 dairy herd (that is, replacing scrubs with grades) is not merely the easiest 

 step but also the one which promises the most for a given expenditure of money 

 and labor." 



Dairying industry of Ontario, G. R. Taggakt {U. 8. Dept. Com., Com. Rpts., 

 No. 25 {1917), pp. 39J,, 5fl5).— Statistics are given of the number of dairy cattle 

 and the production, exportation, and prices of dairy products in Ontario in 

 1915 and 1916. A brief description of a patent cheese box designed to prevent 

 breakage in the shipment of cheese is also given. 



Third report of the commission on milk standards appointed by the New 

 York Milk Committee (Pub. Health Rpts. [U. S.], 32 (1917), No. 7, pp. 271- 

 296). — This report deals briefly with the purposes and means of enforcement 

 of milk standards and the grading of milk. Summaries covering a period 

 of five years are given of the more important conclusions reached by the com- 

 mission on chemical standards for milk bacteria and bacterial testing, pasteuri- 

 zation, grades of milk, cream, butter, ice cream, condensed milk, skim milk, 

 and buttermilk, clarification, homogenization, licenses, and labeling. Appen- 

 dixes give factors of primary importance in dairy practice for controlling the 

 sanitary character of milk and a history of the commission. 



Milk and cream regulations, I. C. Weld et al. (Hoard's Dairyman, 53 

 (1917), No. 4, pp. 132, 160, 161, fig. i).— This report of the committee on milk 

 and cream regulations, read before the Springfield, Mass., meeting of the Of- 

 ficial Dairy Instructors' Association, gives the results of a study of the milk 

 and cream regulations of 694 cities and towns in the United States. Complete 

 regulations were obtained from 409 cities and towns and partially complete 

 regulations from 62, while 223 cities, for the most part containing from 5,000 

 to 25,000 population and located in 45 States, reported that they had no regu- 

 lations pertaining to the sale of milk and cream. 



It is concluded that " there is a great and urgent need for further research 

 and study on the part of our dairy investigators of some of the problems in- 

 volved in the production and handling of milk, and . . . that definite in- 



