DAIRY FARMING DAIRYING. 



403 



In the author's opinion, it may be safely assumed that the production of milk anil 

 butter fat is not at all, or at least not appreciably, affected by machine milking, when 

 the cows have once become accustomed to being milked by the machine. 



The machine will be further tried on several other Schleswig-Holstein dairy farms, 

 in order to determine its practicability under ordinary farm conditions, in how far 

 it can be used by common farm laborers, and to what extent previously hand-milked 

 cows can adapt themselves to machine milking. — f. w. woll. 



New experiences with, the Thistle milking 1 machine, Caspafl {Milch Ztg., 33 

 (1904), No. 39, pp. 611-613). — A general discussion of the various pros and cons of 

 milking machines, based upon a 4-years' experience with the Thistle on a German 

 dairy farm, where fresh milking cows are purchased and sold for beef after f to \h 

 years, when they no longer give milk. Under these conditions, at least, the author 

 considers the machine a success. — f. w. woll. 



A trial of the Hegelund method of milking in Holland, K. H. M. van der 

 Zande (Milch Ztg., 33 (1904), No. 32, pp. 502, 503).— The following average results 

 were obtained in a trial with 12 cows separated into two groups: 



Comparison of Hegelund <m<l ordinary methods of milking. 



[Average yields per day for G COWS.] 



Period. 



Group I. 



Group il. 



Difference be- 

 tween groups 

 I and II. 



Method of milking. 



I 

 II 

 III 

 IV 



Ordinary, 5 days. 

 Hegelund, 1 week 

 Hegelund. 10 day' 

 Ordinary, 13 days 



Yield Yield 

 of milk, of fat. 



Kg. 



144.4 

 138.4 

 131. 8 

 125.2 



Method of 

 milking. 



Kg. 



4.396 

 4.091 

 3. 960 



:;..":7i 



Ordinary ... 

 Ordinary . . . 

 Ordinary ... 

 Ordinarv . .. 



Yield 

 of fat. 



Kg. 



0. 672 

 .551 

 .576 

 .550 



While no appreciable differences in the production of milk or butter fat were 

 obtained in the trial, the author attaches considerahle significance to the indirect 

 influence of the Hegelund method and to Hegelund's work in emphasizing the 

 importance of the process to milking. — f. w. woll. 



Observations in regard to the Bergedorfer regenerative milk pasteurizer, 

 P. Yieth (Milch Ztg., 33 (1904), No. 37, pp. 579-582).— Results of a 7-months' test in 

 the Hameln creamery are presented and discussed. — f. w. woll. 



On the value of the minute fat globules of milk for butter making, Klein 

 (Milch Ztg., .11 (1904), No. IS, pp. 276-279). — The author conducted a number of 

 churning experiments with normal cream obtained by poor centrifugal skimming, 

 and with mixtures of such cream and that obtained by running rich skim milk 

 through the separator a second time. The fat content of the cream churned on com- 

 parative experiments was always brought to a similar percentage by admixture with 

 skim milk. 



The results show that the percentage churnability was the same in all comparative 

 trials, and that, therefore, fat globules of minute size which remain in the skim milk, 

 except by the closest skimming, also contribute to the yield of butter. The time of 

 churning was found to be influenced only to a slight extent by the closeness of the 

 skimming. — f. w. woll. 



Bacteriological-chemical studies of butter in the Province of Posen, K. 

 Teichert (Inaug. Diss., Univ. Lausanne, 1904). 



Skimming experiments with a balance centrifuge, model 1904, H. Hoft 

 and Kvrr (Milch Ztg., 33 (1904), No. 36, pp. 563-566).— An illustrated description of 

 this centrifuge, of the manufacture of Hollerslehen Carlshiitte in Flensburg, with 

 results of experiments with the same. — f. w. woll. 



