DAIRY FARMING DAIRYING. 693 



The national standard squab book, E. C. Rice {Boston, 1902, pp. SO, pi. 1, 

 fig^. I'J). — This book, whicli is l)ase(l on the author's experience in sijual) raising, 

 contains chapters on the feeding and care, killing and marketing s(juabs, pigeon dis- 

 eases, an<l similar topics. 



Profit in quail breeding- (( 'liinujo: I'd Stock Xeirs, 1902, pp. SJ). — Directions are 

 given for raising (juail as pet stock or for market. The subjects discussed are taming 

 wild quail, hatching, feeding and care, and related topics. 



DAIRY FARMING— DAIRYING. 



The dairy industry and dairy markets in Porto Rico, with notes on St. 

 Thomas and Cuba, R. A. 1'earson ( U. S. Ikpt. Aijr., Bureau of Animal Imlustnj Rpt. 

 1901, jip. 306-397, ph. 35, figx. (]). — This report upon the production and sale of dairy 

 products in the islands of Porto Rico, St. Thomas, and Cuba, is based upon observa- 

 tions made by the author during 2 months spent in Porto Rico, and a shorter time 

 in the other islands. The article is prcjfusely illustrated and contains consideral)le 

 statistical matter as regards the number of cattle in the islands and the imports of 

 butter, cheese, and condensed milk. 



The natural conditions of Porto Rico are considered as apparently favorable to 

 dairying. Good dgtiry cows and improved methods are needed for the development 

 of the industry. Among the topics considered in connection with dairying in Porto 

 Rico are the value of land, water supi)ly, cattle foods, origin and characteristics of 

 native cattle, methods followed on dairy farms, and the milk, butter, and cheese 

 jiroduced. Analyses show that the native cows produce a good (juality of milk. 

 The yield, however, is small. Practically all the butter is imjiorted. During the 

 year 1900 this amounted to 307,469 lV>s. The largest part of the butter, including the 

 oleomargarine entered as batter, is from the United States, and is stated as occupy- 

 ing a low position in the markets of Porto Rico. The best quality of butter is that 

 obtained from Denmark, the imports of which during 1900 amounted to 32,573 lbs. 

 During 1900 the butter exi)orted from the United States to Porto Rico was 26,825 

 lbs. and the oleomargarine 219,140 lbs. Analyses by G. E. Patrick of 92 samples of 

 butter purchased in the three islands, Init mostly in Porto Rico, are included, as are 

 also analyses of 5 samples of cheese sold in Porto Rico. In discussing j)asteurization 

 as applicable to the handling of market milk in Porto Rico the author notes liriefly 

 experiments conducted at his recpiest by C. F. Doane at the Maryland Station and 

 H. Hay ward at the Pennsylvania Station. 



An account is given of experimental shipments of butter forwarded by this Depart- 

 ment to Porto Rico for the purpose of ascertaining the character of the transportation 

 facilities and the condition of the butter upon reaching its destination, and also to 

 aid in forming an opinion as to the opportunity for developing a trade in dairy 

 products. The butter shipped was made at creameries in Vermont, New York, 

 Wisconsin, and Iowa, and was of the best quality. Details are given concerning the 

 manufacture, composition, shipment, and sale of the butter. In sunnnarizing the 

 results man)' suggestions are made for the benefit of persons intending to make ship- 

 ments in the future. "During most of the year, if not all, our best butter can be 

 safely forwarded with present facilities of transportation, though these should be 

 much improved. . . . Porto Rico offers only a limited market for butter, of 

 which but a small portion may be of best grades. A very few creameries could 

 easily supply the market for good butter. But the demand for both the better and 

 the cheaper grades will certainly increase when they become well known and are 

 offered at reasonable prices." 



The amount of cheese imported into Porto Rico during 1900 was 710,956 11)8. Sev- 

 eral cheeses were shipped exi)erimentally ])y the Department. 



The dairy conditions in St. Thomas and Cuba are more briefly described. 



