386 EXPEKIMENT STATION EECORD. 



dred, was as follows: January, 85; February, 128; March, 116; April, 75; May, 73; 

 June, 101; July, lOH; August, 127; September, 110; October, 104; NovemVjer, SS; 

 and December, «7. The deductions were drawn from the examination of many thou- 

 sands of boxes. The author also found that large eggs l)roke more easily than small 

 ones. He recommends supplying poultry liberally with lime throughout the year, 

 grading the eggs before packing, and carefully packing, since the loss due to breakage 

 considerably exceeds the additional cost of packing material. — f. w. woll. 



Eggs of hens fed meat, E. Thierry {Jour. Agr. Prat., n. ser., 3 {1902), No. 10, p. 

 319). — A comparative study showed that hens fed flesh produced more and heavier 

 eggs than those fed grain. 



DAIRY FARMING— DAIRYING. 



Alfalfa r. wheat bran for milch cows, F. E. Emery ( Wyoming Sta. Rpt. 1902, 

 pp. 39, 40).— Oim cow was fed a ration containing 8 lbs. of wheat bran in addition 

 to native hay for 2 periods of 10 days each, and a ration containing 3 lbs. of 

 wheat bran in addition to alfalfa hay in the morning and native hay in the evening 

 for an intervening period of 10 days. The hay was fed ad libitum. The ration con- 

 taining alfalfa gave the lowest yield, but was the most economical. 



The flat pea (Lathyrus sylvestris), its culture and feeding value for milch 

 cows, G. Andra {Landw. Jarh., 31 {1902), No. 1, pp. 55-80) . — The culture and feed- 

 ing value of the flat pea are discussed at some length and feeding experiments are 

 reported. In rations having practically the same composition flat-pea hay was com- 

 pared with clover hay. The experiment included 8 cows and lasted nearly 3 

 months. The results showed no variation in the composition of the milk, as regards 

 total solids and fat, due to a change of rations. On the fiat-pea ration, however, the 

 average daily yield was decreased to the extent of 510 gm. of milk and 18.9 gm. of 

 fat per cow. The live weight of the cows increased uniformly throughout the 

 experiment. 



Individual difi'erences in the value of dairy cow^s, W. J. Eraser {Illinois Sta. 

 Cire. 50, pp. S\ tigx. ^).— An extract from Bulletin 66 of the station (E. S. R., 13, 

 p. .883). 



The production of milk and butter, L. Malpeaux ( Compt. Rend. Cong. Soc. 

 Alinient. Hat. Bet., 6 {1902) , p>p. 2>'>-50). — This has been noted from another source 

 (E. S. R., 13, p. 883). 



The use of milking machines in dairying, F. Bordas and S. de Raczkowski 

 {Compt. Rend. Arad. Sci. Pari.'<, l.io {1902), No. S, pp. 371, ^7^).— Milk drawn by 

 hand contained a much smaller imm])er of Itacteria and remained sweet for a longer 

 period. 



The composition of milk, H. 1). Richmond {AnalgM, 27 [1902), No. 317, pp. 

 240-243) .—The average composition of 13,936 samples of milk analyzed during 1901 

 was as follows: Specific gravity, 1.0321; total solids, 12.63 per cent; fat 3.72 per cent, 

 and solids-not-fat, 8.91 i)er cent. The evening's milk contained on an average 0.38 

 per cent more fat than the morning's milk. The lowest fat content occurred during 

 May and June and the liighest during November and December. 



Studies <jf the proteids of milk led the author to conclude that casein and albumin 

 are not decomposition products of one albuminoid existing in milk, and that casein 

 is an acid having a strength greater than carbonic acid or boric acid, less than organic 

 acids such as acetic and lactic, and the same as the second hydroxyl of phosphoric 

 acid. 



Analyses of 4 samples of human milk are reported. The sugar in human milk, 

 according to the author, differs from lactose as regards jiolarization and reducing 

 power. 



