914 , EXPERIMENT STATION RECORD. 



morning to evening, for much of which no cause could be assigned. In general, the 

 percentages of fat, protein, and ash increased with the progress of lactation, while 

 the percentage of sugar decreased. 



As compared with the morning milk the evening milk had a higher content of fat, 

 protein, and ash, but a lower content of milk sugar. A similar difference was 

 observed in the milk obtained at the beginning and at the end of the lactation period. 

 A relatively high fat content was accompanied by a low percentage of sugar, and 

 vice versa. Fleischmann's formula for total solids gave results from 0.08 to 0.14 higher 

 than Richmond's formula. The use of these formulas failed to give accurate results 

 in all instances with individual cows or single milkings. If, on the contrary, several 

 milkings were averaged, and especially if the cows were in the early stages of lacta- 

 tion, the results were much more accurate. With cows in the last stage of lactation 

 the calculated results were too low. 



Study of the variations in the composition of milk, Touchard and Bonnet at 

 ( Bui. Mens. Off. Renseignements Agr., 3 (1904), No. 12, pp. 1443-1453). — Daily analyses 

 of the milk of a number of cows are reported and attention is called to the variations 

 in the content of fat and other constituents. 



Modifications of the rations fed, variations in the relative humidity of the atmos- 

 phere, and abrupt changes in the management of the cows were studied as causes of 

 the daily variations which, in some instances, were as great as \ of the percentage 

 of fat. Other causes of variations are mentioned and the adulteration of milk by 

 skimming or by adding water is discussed. 



Composition of the milk of the breeds of cows in the agricultural institute 

 of the University of Leipzig, W. Volborth (Mitt. Landw. Inst. Univ. Leipzig, 

 1!>04, No. 5, pp. 113-192). — Data obtained at the institute during a series of years are 

 presented and discussed as regards the influence of breed, individuality, and Btage 

 of lactation on the fat content of milk. Records of 46 cows, representing 17 breeds, 

 are reported. 



Influence of the Hegelund method of milking upon milk secretion, A. 

 Wenck (Milt. Landw. Inst. Univ. Leipzig, 1904, No. 6, pp. 61-132). — The author dis- 

 cusses the secretion of milk, describes the various methods of milking, reviews the 

 results obtained by the Hegelund method in different countries, and reports in 

 detail a series of experiments conducted with 8 cows. 



The additional milk and fat obtained by the Hegelund method following the usual 

 method of milking was not considered as an actual increase in yield but rather as an 

 advanced portion of the following milking. Calculations of profit based upon such 

 data are therefore considered erroneous. The secretion of milk or milk fat during 

 the process of milking was not believed to be greater than in the interval between 

 milkings. 



The composition of the after milk obtained by the Hegelund method was not 

 essentially different from the last portion of the milk obtained by the ordinary 

 method. The fat content of the after milk and also the total solids were very high. 

 The solids-not-fat were present in smaller quantities than in milk obtained by the 

 usual method. Aside from the fat the relation of the constituents in the two por- 

 tions of milk was practically the same. The greater the quantity of milk in the udder 

 the more fat it is believed remains behind in the milk ducts, which is offered in 

 explanation of the fact that after long periods between milkings the fat content of 

 the milk is less than after short periods. 



It is believed that the milking should be thorough, not, however, for the purpose 

 of increasing the yield of fat, but for the purpose of developing the productive 

 capacity of the udder. 



The success of the Hegelund method is thought to depend upon the after effects 

 of the stimulation which is exerted upon the adder by thorough milking. It is 

 believed that the Hegelund method tends to lessen the decrease in yield of milk due 



