DAIRY FARMING DAIRYING. 1007 



Official tests of dairy cows, 1901-2, F. W. \Xu\a. [ Wi!^rou.vn Sta. Rpt. 1902, 

 iqi. VJl-l.n). — Tul)iilate(l (lata arc given for tents of 196 pure-])re(l cows representing 

 Ilolstein, Guernsey, Jersey, and Red-Polled breeds and belonging to lit different 

 breeders. Many of the cows were tested more than once. The rules governing the 

 tests are included. The work of testing pure-bred cows was begun by the station in 

 1894. The average production of the Ilolstein cows in 7 days was as follows: Cows 

 5 years old and over (55 tests), 401.5 lbs. of milk and 14.275 lbs. of fat; cows 4 years 

 old (29 tests), 380.G lbs. of milk and 13.412 lbs. of fat; cows 3 years old (44 tests), 370.2 

 lbs. of milk and 13.253 lbs. of fat; cows 2 years old (04 tests), 2S2.1 lbs. of milk and 

 9.851 lbs. of fat. 



Investigations of methods of milking, F. W. Wou, ( ir/.sc<>//,s/// Sin. Rfii. 190..', jqi. 

 75-10<;, p/s. ,.^).— Tills is a n'sumr of F.idletin m of the station ( i-;. 8. R., 14, ]>. (594). 



Efficiency of a covered pail in excluding filth and bacteria from milk, W. A. 

 Stocking, .tk. {Connecticut Storrs Slu. Rpt. 1901, pp. ]0r>-i21, fig. 1). — Gomparative 

 determinations were made of the amount of dirt in milk drawn into an open pail 

 and into an ordinary pail provided with a closely fitting cover, having on one side a 

 funnel 4 in. in diameter, across the l)ottom of whic-h was a fine wire gauze. When in 

 use a few layers of cheese cloth were held in })lace above the wire gauze by means 

 of a second funnel fitting loosely inside the first. The milking was done uu'ler 

 favorable conditions as regards cleanliness. Of several methods tested for determin- 

 ing the amount of dirt in the milk, the following was found most satisfactory: 



"The sample of milk was heated to 90° F., and was then run through a separator 

 the bowl of which had also been warmed to 90° by running through it warm filtered 

 water, the amount and temperature of the water necessary for the purpose ha^'ing 

 been previously ascertained. The milk was poured directly from the sampling flask 

 into the receiving cup of the separator, thus avoiding any error that might arise 

 from ])Ouring it through the supply tank. The sampling flask was then washed 

 with warm iiltered water, and this was also poured into the bowl. After that filtered 

 water at 90° was run through in sufficient quantity to M^ash out the greater part of 

 the milk from the dirt residue. If the bowl was running at the jtroper speed before 

 the milk was poured in, and if the speed was maintained till the overflow had 

 entirely ceased, there would be left in the bowl a watery liquid containing the diit 

 from the sample and a small percentage of milk; but when the work was properly 

 done there would be no fat left in the bowl to interfere with the subsequent filtering. 

 The contents of the bowl, which consisted of the dirt residue and small (juantities of 

 milk, were then collected in a small dish by means of repeated washing, and these 

 were filtered through a filter paper which had previously been dried in a desiccator 

 and weighed. In order to free the residue on the filter paper from all trace of milk 

 it was necessary to wash it for several hours with warm filtered water. After wash- 

 ing until the filtrate showed no traces of cloudiness the paper with the <lirt was 

 again dried in the desiccator and weighed, and the weight of the dirt comiiuted." 



On an average for 15 tests 0.1103 gm. of dried insoluble dirt was removed from 1 

 liter of milk drawn into the open pail, and 0.0408 gm. from 1 liter drawn into the 

 covered pail, showing that 63 per cent of dirt was excluded by the cover. Milk 

 drawn into an open pail was compared with milk drawn under similar conditions 

 and strained immediately after milking. Straining removed 46.6 ])er cent of the 

 dirt. Studies were also made of the germ content and keeping (pialities of tin* milk 

 obtained by the different methods, with the results summarized ])y tlie author as 

 follows: 



"In the fresh milk from the covered pail th(« total number of bacteria was about 

 71 per cent, and the number of acid bacteria al)out 59 per cent of those in the fresh 

 milk from the open pail. In the fresh strained milk the total number of bacteria 

 was 89 per cent and the number of acid bacteria 83 per cent of those in the milk not 

 strained. 



