DAIRY FARMING DAIRYING. 299 



nutritive ratio of 1:5.1, was compared with a ration consisting of 5 lbs. of wheat 

 bran, 5 lbs. of dried brewers' grains, 36 lbs. of corn silage, and 6 lbs. of cornstalks, 

 and containing 2.94 lbs. of protein with a nutritive ratio of 1:6.7. 



The results of the 2 tests with 2 different lots of cows showed an average daily 

 yield per cow of '-'2.7 lbs. of milk, containing 4.23 per cent of fat, on the cotton-seed 

 meal ration; and 23.9 lbs. of milk, containing 3.98 per cent of fat, on the contrasted 

 ration. While the yield of milk and butter was practically the same on the 2 rations, 

 the cost of production was 54.1 cts. for 100 lbs. of milk and 11 cts. for 1 lb. of butter 

 on the cotton-seed meal ration, as compared with 66 and 14.3 cts., respectively, on 

 the contrasted ration. Applying these results to a herd of 30 cows, the gain per 

 month from feeding cotton-seed meal, as compared with the bran and brewers' grains, 

 would amount to §42.60. When cotton-seed meal is thoroughly mixed with corn 

 silage or other starchy foods it is believed that it can be fed to the extent of 4.5 lbs. 

 daily per cow without injurious effects. 



Feeding dairy cows, W. J. Fraser (Illinois Sta. Circ. 75, pp. 18). — This circular 

 treats in a popular manner of the nutrients in feeding stuffs, and the calculation of 

 rations for dairy cows. 



Dairy herd records, J. H. Grisdale and R. Robertson (Canada Expt. Fornix 

 Rpts. 1903, pp. 59-67, 284-286, pi. 1). — Detailed and summarized records are given 

 of 38 cows of different breeds at the Central Experimental Farm, and of 20 cows at the 

 Experimental Farm for the Maritime Provinces. Notes are also given on the feeding 

 of the cows. 



Improvement of dairy herds, II. A. Hopper (Illinois Sta. Circ. 76, pp. 15, Jigs. 3, 

 dgm. 1). — This circular emphasizes the necessity of testing cows as a means of 

 improving dairy herds. Directions are given for making tests and keeping records. 

 Records of 2 cows are given for the purpose of illustrating the calculation of the yield 

 of fat and the determination of the profit or loss. Brief notes are also given on the 

 improvement of the herd by breeding and selection. 



The effect of drinking water on milk secretions, Koch (Jahresber. Pharm., 

 36; abs. in Wchnsckr. Tierheillc. u. Viehzucht, 47 (1903), No. 29; Zlschr. Fleisch- und 

 MUchhyg., 14 (1904), No. 8, p. 278). 



The transformation of food fat into milk fat, S. Gogitidse (Zlschr. Biol., 45 

 (1904), No. 4, pp- 353-371, dgrns. 2). 



The protein content of mother's milk, E. Meyer (Dissertation, Berlin, 1902; 

 abs. in Ztschr. Didtet. u. Phys. Ther., 7 (1903), No. 12, p. 697). 



Additional work upon the associative action of bacteria in the souring 

 of milk and in other milk fermentations, C. E. Marshall (MicJdgan Sta. Spec. 

 Bui. 29, pp. 7). — In an earlier article (E. S. R., 15, p. 1113) the author reported the 

 results of experiments which showed that a micro-organism capable of peptonizing 

 casein and rendering milk alkaline, materially hastened the curdling of milk when 

 inoculated with a species of lactic-acid bacteria. Further experiments with these 

 two micro-organisms, designated respectively micro-organism B and micro-organism 

 A, are reported in this bulletin. Other species have also been found which hasten 

 the curdling of milk, and still others which retard the process. 



So far as the investigations have gone, the group which hastens curdling seems to 

 predominate. Micro-organism B was found to die out within 50 hours when associ- 

 ated with the lactic-acid bacteria. The stimulating influence of this micro-organism 

 was, therefore, exerted early in the process of development. To determine the 

 nature of this stimulating influence micro-organism B was cultivated in milk for 48 

 hours, when the culture was sterilized. It was found that the products of micro- 

 organism B were unchanged by sterilization and were as active in stimulating the 

 lactic-acid bacteria as the living organisms themselves. W hey -agar made from a milk 

 culture of micro-organism B was much more favorable to the growth of micro-organism 

 A than whey-agar made from fresh milk. 



