DAIRY FARMING — DAIRYING. 191 



The construction of pigsties (Jour. Bd. Ayr. [London'], 11 (1904), No. 3, pp. 

 129-135). — Directions are given for the construction of improved pigsties. 



The artificial hatching of chickens (Jour. Bd. Agr. [London], 11 (1904), No. 3, 

 IH>. 135-143, fig. 1). — Tests of the artificial hatching of chickens carried on at the 

 poultry farm of the college at Reading are reported. During the year 3,674 fertile eggs 

 have been tested with 13 incubators and from these 2,572 chickens and ducklings 

 were hatched. The incubators were kept in a specially constructed incubator house 

 having provisions for satisfactory ventilation. 



"The results of these observations prove that hatching houses can be successfully 

 employed on a larger scale than has hitherto been thought desirable, and that a per- 

 centage of hatching may be obtained of more than 70, even where the operators have 

 not had much experience. But to secure this result the conditions must be favorable, 

 more especially in respect to ventilation." 



The rearing and management of chickens {Jour. Dept. Agr. and Tech. Instr. 

 Ireland, 4 (1904), No. 4, pp. 672-676, figs. 2). — A general discussion of the subject. 

 The article has also been reprinted as one of the Department of Agriculture and 

 Technical Instruction for Ireland leaflets (No. 43). 



Cooperative poultry societies in Ireland, II. de Courcy (Jour. Bd. Agr. [Lon- 

 don], 11 (1904), No. 2, pp. 80-95, figs. 5). — It is stated that the poultry industry in 

 Ireland has been very much helped by the work of a number of societies and the 

 present article describes the methods followed by one of them, the Irish Agricultural 

 Organization Society. 



Cooperation, according to the author, "has already taught the farmers and cotters 

 to place on the markets produce which, in freshness, cleanliness, quality, and general 

 mode of treatment, is on a level with the best produce of other countries, and it has 

 proved by demonstration that it is not quantity but quality which pleases customers, 

 retains their custom, and produces most money." 



DAIRY FARMING DAIRYING. 



The college dairy herd, II. II. Dean (Ontario Dairymen's Assocs. Rpts. 1903, pp. 

 155-161). — Individual differences in the cows of the Ontario Agricultural College 

 herd are pointed out and the improvement of dairy herds in general is discussed. 



Some experiments on the passage of odoriferous and coloring substances 

 into milk, Dombrowsky (Arch. Hyg., 50 (1904), No. 2, pp. 183-191). — Various 

 substances were fed to a goat. Anise and fennel seeds, and also garlic were readily 

 eaten, the odor of these materials passing into the milk. Garlic produced not only 

 the characteristic odor of this substance, but also a very disagreeable taste which 

 persisted for a long time, even after heating and cooling. 



The odor of anise and fennel was not disagreeable nor very strong, and was 

 removed by heating. A -change in the color of the milk was produced by carrots 

 and chrysophanic acid, but the alteration was not marked. Alizarin produced a 

 coloration only when given with alkalis. There is believed to be practically no 

 danger of food causing marked modification in the color of milk. .Slight changes in 

 the odor are produced more easily. 



The absorption of odors by milk was also studied. The odors of iodoform and 

 anise oil were taken up readily and held for a longtime. The odor of carbolic acid 

 was taken up quickly, but readily lost. This is also true of turpentine and formalin. 

 The odor of chlorid of lime was only feebly absorbed. 



The composition of milk, II. D. Richmond (Analyst,29 (1904), No. 339, pp. 180- 

 189). — The average composition of 15,313 samples of milk analyzed during 1903 was 

 as follows: Specific gravity 1.0322, total solids 12.78 per cent, fat 3.83 per cent, and 

 solids-not-fat 8.95 per cent. The average fat content of the morning milk was 3.62 

 per cent, and of the evening milk 4.05 per cent. The average interval between the 



