DAIRY FARMING DAIRYING. 827 



''These coniiiarisoiis showed the rehitive size of the globules to vary more uni- 

 formly with the total yield of milk thau with any other factor. In nearly all cases 

 ■where the cow was in a normal condition, a decrease of milk production was accom- 

 panied with a diminution in the average size of the globuh^s, and this size increased 

 when from any cause a large yield of milk was produced. Apparent slight variations 

 from this rule maj' be due to errors in some part of the work." 



Ill the other experimeut the number and relative size of the globules 

 in the milk from all of the cows was determined on the 14th to IGth 

 and the 20th to 28th days of each of the 5 periods. The results of 

 these observations are also tabulated and shown graphically. 



" It is evident that the size of the fat globules varies in a direct ratio Avith the milk 

 yield. 



"The influence of the quality and quantity of food upon the size of the globules 

 appears to be indirect, the real cause of variation being the variation in the milk 

 jiroduction. The size of the globules bears nearly the same relation to the actual 

 amount of butter fat produced, but the relation of the actual yield of fat to the milk 

 production is so close that any variation in the fat globules conforming to one would 

 necessarily bear almost the same relation to the other. 



"This hypothesis is very well supported by our observations, especially when we 

 consider the number of observations taken, and at the same time is not at variance 

 with but is in reality an explanation of the observations of Woll and others. If it 

 be true, the method of feeding so as to produce the largest globules resolves itself 

 into this : Feed so as to produce the largest possible yield of milk while keeping the 

 cow in a normal condition." 



The relative composition oi milk, cream, and skim milk, JS". 



Leonard and H. M. Smith {Analyst, l>1 {1890), Kov., pp. M3-385). — 

 The data are given for several experiments in which milk of known 

 composition was set for 18 hours, and different proportions of the 

 ujiper and lower jiortious mixed and analyzed. The solids-not-fat and 

 the ash in these are calculated on the water basis, i. e., " dividing 

 the percentage of solids-not-fat and of ash, respectively, by the per- 

 centage of water in the various sami)les, and multiplying the quotients 

 by 100." The indications were that there is no change in the relation 

 between water and solids-not-fat in the raising of cream, but that the 

 relation remains the same in the cream and the skim milk as it was in 

 the whole milk. " We would further suggest that in estimating the 

 amount of added water (if any) present in samples of milk containing 

 an abnormally high or low proportion of fat, it is desirable to take as 

 a basis for the calculation the percentage of solids-not-fat in the water 

 instead of in the milk. The percentage of solids-not-fat contained in 

 the water of milk of average quality is. of course, taken as a standard 

 for comparison." 



Butter substitutes, E. A. de Schweinitz ( U. S. I)ept. Agr. Yearbook 

 1895, pp. 445-451). — A historical discussion of the manufacture and 

 sale of oleomargarine, the materials used in its manufacture, the hygienic 

 effects of oleomargarine, possibility of transmitting infectious diseases, 

 etc. With reference to the digestibility and physiological effect of 

 oleomargarine, the few experiments which have been made and the 

 opinions of various authorities are quoted. It appears from these that 

 15502— N'o. 9 7 



