DAIRY FARMING DAIRYINd. 1113 



tinuation of previous work (E. S. E., 14, p. 79), 43 sampleH of butter, rei)resentin<2; 191 

 churnings, were analyzed to determine the effect of different feeding stuffs upon the 

 quahty of the butter. As shown by analysis, apple pomace, corn silage, and dried 

 brewers' grains had no effect upon the quality of the butter. Malt sprouts and ground 

 oats, especially the latter, decreased the iodin number. Cierm oil meal increased the 

 iodin number. The gluten meals tended to produce soft butter. The content of 

 volatile fatty acids was increased and the melting point and iodin nundiers were 

 reduced. As measured by inspection, the only bad effects on the (juality of the Imf- 

 ters were observed for a short period when malt sprouts were fed. 



The change from barn to pasture, J. L. IIii.ls ( Vermont ,si,i. Hj,/. ino..\ pp. 

 o4f>-3oO). — Records of the station herd for S years as regards the \iel(l and (juality 

 of milk for the 2 weeks preceding and the (> weeks following a change from barn to 

 pasture are discussed. During 4 years a majority of the cows showed a tendency 

 toward immediate and decided imi)rovement, followed by a return to the original 

 (juality. There was one year in the majority of cases a slow tendency toward improve- 

 ment. During ?, years the quality of the milk of the majority of the cows remained 

 practically unchanged. Reasons for the facts observed are not advanced. It is con- 

 sidered clearly established that no jworer milk results from ]>asture feeding even 

 when the flow is considerably increased. 



Dairy conditions and suggestions for their improvement, ^V. J. Fhaser 

 {Illinois Sta. Bui. 84, jyp. 577-631, figs. .ft;). — The dairy conditions in the State have 

 l)een under investigation by the station during the past 6 years. In some particulars 

 the conditions are considered ideal, while in others they are far below the pi'oper 

 standard. This bulletin aims to suggest remedies for the faults most commonly found 

 in actual practice. Some of the subjects discussed are the location and construction 

 of barns and stables, care of yards, cleanliness in milking, care of milk and dairy 

 utensils, feeding cows, construction and management of creameries, and markets for 

 dairy products, numerous jaractical suggestions being made in each case. 



Experiments to compare the amount of dirt falling from washed and unwashed 

 udders during the process of milking are reported as follows: "It was determined 

 after several trials with 3 different milkers on 30 cows that it requires an average of 

 4j minutes to milk a cow. A glazed dish 11 in. in diameter, the size of an ordinary 

 milk jiail, was placed in the top of a pail and held under a cow's udder in the same 

 position as when milking. For 40 minutes the milker then went through motions 

 similar to those made in milking, but without drawing any milk. The amount of 

 dirt which fell into the dish during the operation was, of course, approximately the 

 same as would have gone into the milk during the milking process. The dirt caught 

 in the dish was then brushed into a small glass weighing tube, the udder washed, and 

 the process repeated. The dirt which fell from the washed udder was also carefully 

 brushed into a weighing tube. Both tubes were then j^laced in a desiccator, and 

 after drying 24 hours were accurately weighed on a chemical balance. Sixty trials 

 were made at different seasons of the year. With udders that were apparently clean 

 it was found that an average of Si times as much dirt fell from the unwashed udders 

 as from the same udders after they were washed. With soiled udders the average was 

 22 and with nuiddy udders the average was 94 times as much dirt from the unwashed 

 udders as from the same udders after washing." 



Dairy investigations, W. J. Eraser {Illinois Sta. Circ. GS, pji. 7). — This is a 

 report of progress on the dairy work which has been carried on by the station for 

 nearly 2 years under State appropriations. 



Variations in the composition of cows' milk, II. Incu.e {Tran.'^. Jlighland and 

 Agr. Soc. Scotland, 5. ser., 15 {1903), pp. 135-182, figs. 12). — The author summarizes 

 the results of his earlier investigations relating to the composition of milk (E. S. R., 

 14, p. 80) and reports further work, the main objects of which were to ascertain the 

 effect of uneciual intervals )»etween milkings upon the composition of the milk, and 



