DATEY FAEMING DAIEYING. 803 



wei'e fed different ('oinl)inatioiis of cotton .seed, cotton-seed meal, and bran. Feeding 

 cotton seed and cotton-seetl meal, as (compared with bran alone, ajiparently increased 

 the melting point of the butter 1 to 3° C. The content of volatile fatty acids was 

 not materially affected by the different rations. Tests were made of potassium 

 bichromate, mercuric^ chlorid, and formalin for preserving composite milk samples. 

 The author considers that the best results were obtained with formalin, h teaspoon- 

 ful being added to 1 pint of milk. Cream containing 0.25 per cent of acid and 

 churned at a temperature of 63° F. gave a more exhaustive churning than cream 

 containing 0.37 per cent of acid and churned at a temperature of 70°. Cream con- 

 taining over 50 per cent of fat or less than 25 per cent did not churn well. The best 

 results were obtained with cream containing 33 per cent of fat. In churning experi- 

 ments with whole milk a 12-gal. barrel churn was compared with a 3-gal. dash churn. 

 The results of 5 trials showed little difference in the 2 methods. 



The dairy herd, G. H. True {Arizoiin >S'^^ Rpt. I'JO.i, pp. 256-25S).—J^ monthly 

 record is given for (> cows for 1 year, with notes on the care and management of the 

 herd. The yield of mill: ranged from 3,931.5 lbs. to 7,319.7 lbs., and the yield of fat 

 from 210.42 lbs. to 377.47 lbs. The record is compared with that of the previous year. 



Feeding hay to cows on pasture, G. H. True {Arizona Sta. Rpt. 1902, pp. 258, 

 259). — The experiment included 2 lots of 3 cows each and lasted from September 16 

 to January 6. From November 12 to January 6 one lot was fed 2,125 lbs. of mixed 

 barley and alfalfa hay. The yiel<l of butter fat from the cows pastured during the 

 whole experiment was 16.5 lbs. less during the last 2 months than during the first 2 

 months of the experiment, while the cows fed hay showed a decrease of only 11.06 

 lbs. The difference in yield was not sufiicient to pay for the hay fed. " The results 

 of this trial should not be taken for more than they are worth, and on the strength 

 of it the writer would not argue against the feeding of hay to cows on i^asture during 

 the colder months." 



Report of the Milk Control Station in Christiania, Norway, 1901, H. 

 Olsen {Aarsher. Offent. ForanstaJt. Landbr. Frcnnne, 1901, pp. S11-31S). — During the 

 year 44,817 samples of dairy products were tested. The average fat content of the 

 40,049 samples of milk w'as 3.46 per cent. The average fat content of the 4,409 sam- 

 ples of cream was 17.67 per cent. — f. w. woll. 



Report of the Milk Control Station, Trondhjem, Norway, 1901, T. Solberg 

 [Anr.^her. <')ffi'nt. ForanstaJt. Lmi>Jhr. Frcinriic, 1901, ptp. 316-319). — During the year 

 53,436 samples were examined. The average fat content of 53,283 samples of milk 

 was 3.52 per cent. Attention is called to the usual rise in the fat content of the milk 

 when the cows are let out in the spring, from 3.36 per cent in May to 3.54 per cent in 

 June. — F. w. WOLL. 



Report of the Milk Control Station, Bergen, Norway, 1901, K. Seielst.^d 

 {Aarshev. Offent. FonuiMalt. Landbr. Fremme, 1901, pp. 319-323). — Similar data are 

 given as indicated under the reports of the similar stations in Christiania and 

 Trondhjem. — f. w. woll. 



The cause of ropy and slimy milk, J. Tillmans, J. Koxk;, and A. Spiecker- 

 MANN {Zt..^chr. Untersuch. Nahr. u. Genmsmtl., 5 {1902), Nos. 19, pp. 897-913; :.'0, pp. 

 945-961). — The literature of this subject is reviewed and several investigations are 

 reported. The behavior of several species of bacteria in sterilized and unsterilized 

 milk was studied. The results showed marked differences in the earliness with 

 which ropiness appeared and in its duration and intensity in sterilized milk inocu- 

 lated with different species. The disappearance of ropiness in some cases was coinci- 

 dent with the ajipearance of a gassy fermentation. In unsterilized milk, with which 

 similar results were obtained, the bacteria causing ropiness restrained the develop- 

 ment of the lactic-acid ))acteria. A study was made of the chemical changes taking 

 place in milk inoculated with such bacteria. The solids were diminished largely 

 through the decomposition of the sugar. The acidity was increased. The fat in 

 some cases was acted upon and the casein was peptonized to some extent. Definite 



