930 EXPERIMENT STATION RECORD. 



The average composition of 10 samples is given as : Water 31.55, fat 

 55.70, nitrogenous substances 6.25, ash 4.5, milk sugar 2.01, and salt 3.07 

 per cent. In taste it is very little like butter, and changes with age, 

 but as a rule is somewhat sour, and ranges from that of Thun and Gais 

 cheese to Koquefort cheese. 



A case of bitter milk and its cure, Dammann {Deut. Tieriirztl. 

 Woche)ischr.,1897, I\'o. 1; abs. in Milch Ztfj., 26 {1897), No. 4, p. 56).— 

 The author discovered the cause of a case of bitter milk of long stand- 

 ing to be in the failure of the urine to drain ofl" properly from the 

 stalls, which otherwise were kept clean. This difficulty was removed, 

 the udders of the cows washed with warm 2 per cent soda solution, the 

 canals in the teats syringed with a 3 per cent aqueous solution of boric 

 acid, and the drop behind the cows was soaked with a 3 per cent K' eo- 

 lin solution. After this the trouble disappeared. 



Fodder corn and straw compared with native hay for feeding 

 milch cows, S. A. Bedford {Canada Ex2)tl. Farms Rpt. 1895, pp. 

 303, 304). — This is a report of an experiment carried on at the Brandon 

 Experimental Farm during 1895. The animals used were an Ayrshire 

 and a Holstein cow, and the experiment was divided into 3 periods of 

 16 days, 38 days, and 16 days. In the first and third periods the basal 

 ration consisted of 40 lbs. of fodder corn and straw, 60 lbs. of corn 

 silage, 10 lbs. of wheat chop, and 4 lbs. of barley chop. In the 

 second period 40 lbs. of native marsh hay was substituted for the fod- 

 der corn and straw. As much of the lation was fed as the animals 

 would eat up clean. The food consumed and the milk produced are 

 recorded. 



The average milk yield for the cows fed the corn feed was 42 lbs. 2 

 oz., and for those fed hay, 41 lbs. 5 oz. 



"From the results of this experiment it would appear that farmers 

 living at a distance from hay marshes may find fodder corn a good 

 substitute for hay in feeding cows." 



The dairy {Michigan Sta. Bpt. 1895, pp. 143-158).— This consists of 

 popular statements in regard to milk, the fermentations of milk, prac- 

 tical suggestions for preventing infection in the stable, the general 

 treatment of milk to avoid this, the methods employed in washing the 

 dairy utensils at the station, some physical and chemical properties of 

 milk, creaming milk, churning, butter making, etc. 



Samples of skim milk from 11 farmers in the vicinity of the college 

 who raised their milk by shallow setting, showed the i^ercentage of fat 

 to range all the way from 0.3 to 2 per cent, the average being 0.71 per 

 cent. 



Illustrations are given of the creaming in cold deep setting of tbe 

 milk of fresh cows, and cows well advanced in lactation. In the case 

 of a cow which had been in milk for 17 months the skim milk aver 

 aged 1.08 per cent of fat, while in the case of a fresh cow, the fat in 

 the skim milk ranged from a trace to 0.4 per cent. When the milk 



