Dairy farmog — DAiRynsra. 695 



Report on the use of molasses in the feeding- of animals, L. Nicolas {('nmpt. 

 Rend, ('i)ti(j. So<\ Aliini'id. Rat. Bet., li {lf>i),.'), pj). lG-..'5). — In experiments with 10 

 cows lasting 2 months the snbstitntion of molasses for concentrated feeds was nnfavor- 

 able as regards the yield and quality of the milk produced. In further experiments 

 the addition of phosphoric acid to the molasses feed appeared to exercise a very 

 marked influence in increasing the production of milk and butter. 



A milk unusually rich in solids, M. H. Pinc;ree {Pennsylvaitla Sta. Rpt. 1901, 

 pp. 19J-194). — The milk of a healthy, four-year-old, high-grade Guernsey cow during 

 the fourth and iifth months of her second lactation period showed an average fat 

 content of 5.8 per cent. A sami)le of the milk taken a few days later showed the 

 following composition: Moisture 82.99, total solids 17.01, fat 6.40, casein and albumin 

 4.37, lactose 5.25, ash 0.99 per cent, specific gravity at 60° F. 1.0372. One month 

 later the composition was as follows: Moisture 84.28, total solids 15.72, fat 5.90, 

 casein and albumin 3.80, lactose 5.34, ash 0.72 per cent, specific gravity at 60° F. 

 1.035. The daily yield when the 2 samples were taken was, respectively, 12 and 

 14.3 lbs. The relative proportion of the different constituents indicated that the 

 milk was normal. 



Composition of milk in the north of England, S. H. Collins {Jour. Soc. 

 Cheiii. Ind., 21 {1902), No. 24, pp. 1512, 1513). — Average analyses of the milk of is 

 cows in October showed a fat content of 3.55 per cent for morning's milk and 4.119 

 for evening's milk. The corresponding figures for solids-not-fat were 8.67 and 8.38 

 per cent. 



Milk at Copenhagen, H. de Rothschild {Le lalt d Copenhagne. Paris: 0. Doin, 

 1903, pp. .If J, pis. 12). — A descriptive account of the two principal dairies in Copen- 

 hagen, one supplying the city with fresh milk preserved by means of ice and the 

 other with i)asteurized milk. 



A new bacterium of soapy milk (Bacterium sapolacticum), W. Eiciiholz 

 {('mtl>l. Bait. n. Bar., 2. Aht., {1902), No. 17-18, pp. 631-633).— The. morjiholog- 

 ical and cultural characteristics of a micro-organism isolated from a sample of milk 

 having a decided soapy taste are reported. The organism, to which the name Bacte- 

 rium. .'<ajtolacticnm is given, produced the same disagreeable taste when inoculated 

 into sterile milk. 



A study of some California butters made for export, M. E. Jaffa ( California 

 Sta. Rpt. 1899-1901, pt. 2, pp. 23 1-234) -—The quality of the butter produced by a 

 dairy herd fed a ration consisting of 60 lbs. of beet pulp silage, 10 lbs. of mixed hay, 

 and 5 lbs. of mixed feed was investigated. Detailed data are given in tabular form 

 as regards the composition and digestibility of the feeding stuffs, the manufacture of 

 the butter, and the composition of the butter made each day for 6 days during 

 August. Analyses were also made of the butter fat. The average composition of 

 the butter was as follows: Water 10.60, fat 86.32, curd etc., 1.27, salt 1.64, and other 

 mineral matter 0.17 per cent. The butter fat contained 6.39 per cent of Itutyrin; 

 55.68 per cent of palmitin, stearin, etc.; and 37.93 per cent of olein, and had a melt- 

 ing point of 32.7° C. and a refractive index at 25° C. of 1.4598. These figures are 

 compared with analyses made elsewhere, and the tentative conclusion is drawn that 

 beet-pulp silage fed in large quantities to cows has a tendency to produce soft butter. 



Investigations on the composition and properties of butter fat from the 

 milk of individual cows, 1*. 15i:iireni) and II. Wolfs {Ztsclir. Untersnch. Nalir. ii. 

 (lenussinil., 5 {1902), No. 15, pp. 689-719). — Determinations are given of the melting 

 point and the refractometer, Reichert-Meissl, Hiibl, Kottstorfer, and Hehner num- 

 bers of the butter fat obtained separately from the milk of 10 cows, and the relation 

 of the different values is discussed. An increase in the melting point was associ- 

 ated with a decrease in the Reichert-Meissl number and an increase in the Hehner 

 number. As the refractometer number increased the Reichert-Meissl and K(")tts- 

 torfer numbers decreased and the Ili'ibl and Hehner numbers increased. An increase 



