278 EXPERIMENT STATION RECORD. 



The effect of heredity on the conformation of the ndder is brought 

 out, and illustrations are given of different types of udders. The yield 

 and fat content of the right and left gland were observed on 5 cows for 

 3 days. These cows were all believed to have perfectly normal udders. 



"According to [the tabulated results] the gland which is milked first, gives 

 slightly more than the one milked last, with a slight increase in fat per cent in the 

 evening, and a very considerable increase in the fat per cent in the morning. The 

 total yields, however, of each set of milkings of each gland do not materially differ, 

 that of the right gland being 109 lbs. 2 oz. and of the left 108 lbs. 7 oz., a very 

 inconsiderable amount." 



Tests were also made on the effect of milking one teat at a time, and 

 milking each in different order. The test included 4 cows in 4 suc- 

 cessive milkings. The yield and fat content of the milk of each 

 milking are tabulated. 



"The results secured are not in accord with those of Dr. Babcock. 1 The writer 

 fails to note any special influence on either milk yield or butter fat production, as is 

 shown in the dairy records of the several cows. If, however, the average results 

 from each cow are considered, there will be seen to be a tendency to produce milk 

 slightly poorer in butter fat, in descending degree, from the first to the fourth quar- 

 ter milked, although the quantity of milk in the several quarters is not materially 

 affected. If we take the mean of the averages of the 4 cows, then a definite decrease 

 in percentage and amount of butter fat from the first to the fourth quarter milked is 

 shown. This amount, of course, is small, and it would in fact be unsafe to conclude 

 from these figures that there is any material difference in the quality of the milk 

 in the several quarters of the udder, when milked in different order of sequence. 



"In order to study the results of this experiment from another point of view, all 

 of the first milkings, from each quarter of each cow, were grouped together and the 

 average figures secured. This was also done with the second, third, and fourth 

 milkings. The average results thus secured, show no special influence on quantity 

 or quality of the milk. Taking the 4 cows into account, it is impossible to arrange 

 the milkings in any special order, showing one quarter to be in sequence richer or 

 poorer in butter fat than another. The average of all the milkings of A, shows 

 5.46 per cent butter fat; for B, 5.34; for C, 5.40, and for D, 5.64 per cent. 



" In conclusion, as stated by Dr. Babcock, ' It is doubtful about there being any 

 difference in the physiological functions of the different quarters of the udder.'" 



An appendix contains a technical description of the process of milk 

 secretion. 



The dairy industry in Missouri and Kansas, L. Chubbuck ( 77. S. 

 Dept. Ayr., Bureau of Animal Industry Bui. 18, pp. 23, pis. 2). — This 

 bulletin treats of the development and the present condition of the 

 dairy industry in the States of Missouri and Kansas. A history of the 

 industry in the 2 States is given and mention is made of the loss occa- 

 sioned by creamery "promoters" some 10 years ago. The advantages 

 of the 2 States for dairying, their topography, water supply, supply of 

 food materials, etc., are discussed. 



" Regarding the suitableness of this region for producing dairy goods of high 

 grade, it is only necessary to state thrt Missouri butter shown at the Columbian 

 Exposition of 1893 scored within 1 point of perfection, and that Kansas butter was 



1 Wisconsin Sta. Rpt. 1889, p. 44 (E. S. R., 2, p. 428;. 



