DAIRY FARMING DAIRYING. 913 



The 10 herds included 145 cows, the average production of which was 4,944 lbs. of 

 milk and 201 lbs. of butter fat the first year, and 5,611 lbs. of milk and 229 lbs. of 

 butter fat the second year. This increase in yield of over 13 per cent was attributed 

 to the better care of the COWS, the feeding of better rations, the elimination of several 



poor cows, and the purchasing of several t_ r 1 animals. The best individual record 



was 7,190 lhs. of milk and :;ti7 lbs. of butter fat, and the poorest 4,560 lbs. of milk 

 and 135 lbs. of butter fat. 



Dairy farm, J. B. Knight (Ann. Rpt. Expt. Farm*, Bombay Pres., 1904, pj'- 53- 

 56). — Records are given of a dairy herd for 5 years, 1899-1904. In 1904 the herd 

 consisted of 151 cows and 85 buffaloes. The average yearly yield of the cows for 

 5 years was 2,007 lbs. of milk and of the buffaloes 2,805 lbs. Buffaloes fed yams 

 maintained their yield of milk better than buffaloes fed green fodder. Very little 

 difference was observed in the results obtained in feeding different kinds of green 

 fodder. 



Dairying (Queensland Agr. .lone, 15 (1905), No. >:, />/>. 768, 769). — In addition to 

 the usual monthly records of the dairy herds, analyses of colostrum milk and skim 

 milk are reported. The average fat content of the skim milk of the different breeds 

 compared was as follows: Ayrshire, 0.264; Holstein, 0.188; Jersey, 0.169, and Short- 

 horn 0.182 per cent. 



Does it pay to produce rich milk? N. A. Hansen (Abx. in l'<jeskr. Lmulm., 50 

 (1904), No. 50, p. 562). — The results obtained with 172 dairy herds, aggregating 3,723 

 cows, were studied. The cows were arranged in 8 classes according to the average 

 per cent of fat in their milk, each class having about the same number of cows. 



In the case of Class I (richest milk), 70.8 food units were required for the produc- 

 tion of 100 pounds of milk, against 65.0 units in the case of Class VIII (poorest milk). 

 One pound of butter required 16.83 food units in Class I, and 19.52 units in Class 

 VIII. The skim milk obtained per pound of butter was 22.3 and 28.4 lbs., respec- 

 tively, lor the two classes. At ordinary prices of feeds and products it was found 

 that a pound of butter was produced 2.8 cts. cheaper by the cows producing rich 

 milk than by those yielding milk low in butter fat. — f. w. woll. 



Observations on the variations in the quantity and composition of the 

 mixed milk of a herd of cows on pasture, with special reference to changes in 

 pasture and weather, A. Kirsten ( Landw. Jahrb., 33 (1904), No. 6, pp. 925-937). — 

 The herd under observation comprised 20 cows. Changing from poor to good pasture 

 caused regularly a sudden increase in the yield of milk, but in itself was apparently 

 without influence upon the composition of the milk. An exceptionally great decrease 

 in the yield of milk during a period of 2 months was attributed to the influence of 

 continuous bad weather, which, to a large extent, caused also great variations in the 

 percentages of fat and total solids. 



The daily variations in the different constituents of cows' milk during the 

 course of lactation, J. H. Hinchcliff (Milt. Landw. Inst. Univ. Leipzig, 1904, No. 5, 

 pp. 1-11.'. //Is. 8). -This is a detailed report upon studies made with '.'> cows. 



It was found that the greatest variations were in the fat content of the milk followed 

 by milk sugar, protein, and ash in the order mentioned. An increase or decrease 

 in the fat content of the milk was generally accompanied by a similar change in the 

 fat content ol the milk solids, hut by an opposite change in the percentage of protein 

 and milk sugar in the solids. The ash content of the solids-not-fat was practically 

 constant. Variations in the content of milk sugar in the solids-not-fat ran inversely 

 to the variations in the protein content. 



The composition of the milk of individual cows showed at times great variations 

 not only in regard to fat hut also protein, ash, and milk sugar. The daily variations 

 in the composition of the milk were often traceable to the influence of food, sexual 

 excitement, or disease, which subjects are discussed at some length. Even with 

 equal intervals between milkings there was considerable variation in the milk from 



