DAIRY FARMING DAIRYING. Hl7 



glands of the cardiac region of the pig's stomach secrete an amylolytic ferment, but 

 do not secrete peptic, milk-coagulating, lactic-acid, invertin, or tryptic enzyms. 



In the fundus region very active peptic ferment is secured, as well as a strong 

 amylolytic ferment, a milk-coagulating ferment, and a weak fat-cleaving ferment. 

 In the pylorus region the peptic, amylolytic, and milk-coagulating ferments are also 

 found, the peptic and amylolytic ferments being less active or present in smaller 

 quantity than in the fundus secretion. Variations in the amounts of ferments 

 secreted in different stages of digestion and other questions an- also considered. 



Changes in acid and enzym content of the pig's stomach, F. Bengen and < I. 

 Haane (Arch. Physiol. [Pfluger], 106 (1905), No. 0-7, pp. 286-812, dgm. 1).— Contin- 

 uing the work noted above, the authors studied the character of the ferments secreted 

 by the pig's stomach. 



Sorghum hay for horses, 0. Ekf ( Brt * dt r's Gaz., 47 ( 1905), No. 5, p. :14).— The 

 feeding value of sorghum hay is briefly spoken of, and its successful use for feeding 

 horses and dairy cows at the Kansas Experiment Station is noted. 



Report of poultry division, D. D. Hyde | New Zealand Dept. Agr. Jl/it. 1904, VP- 

 113-128). — The work of the poultry expert of the department is summarized, data 

 being given regarding the poultry breeding stations and breeding stock, imports and 

 exports of poultry, storage of eggs, and an egg-laying contest. 



Day-old chickens, E. Brown (Jour. Bd. Agr. [London], ll (1905), No. 10, pp. 

 590-594) • — The author points out that the sale of newly hatched chickens is a growing 

 industry. Methods of packing, handling, shipping, and related topics are spoken of. 



Preservation of eggs in cold storage, F. Haxton (Reliable Poultry Jour., 11 

 (1905), No. 11, pp. 1096-1098, figs. 4). — The commercial importance of preserving eggs 

 by cold storage is spoken of, and the value of this method from a business standpoint 

 discussed. 



DAIRY FARMING— DAIRYING. 



Milk investigations at Garforth, 1904, 0. Ckowthek (Trans. Highland and 

 Agr. Soc. Scotland, 5. ser., 17 (1905), pp. 296-349) ■ — In previous investigations at Gar- 

 forth (E. S. R., 15, p. 999), the attempt was made to find somemethod of overcom- 

 ing the difference in the yield and composition of milk where the intervals between 

 milkings were unequal. 



The experiments were continued during 1904, the object being to determine the 

 effect of substituting decorticated cotton cake for corn meal and feeding the entire 

 amount of grain at the morning feeding. The experiments were made with 14 cows 

 and covered 4 periods lasting in all from June 7 to September 9. It is not believed 

 that the substitution of decorticated cotton ciike for corn meal increased, to any great 

 extent, either the quantity of milk produced or the percentages of fat and solids-not- 

 fat. Other conditions being equal, it is thought that the quality of the morning's 

 milk is somewhat improved when the grain is all given in the morning. 



Contrary to the conclusion previously reached, it is believed that the effects of 

 changes in the nature of the food and the mode of feeding are most pronounced 

 immediately after the change and diminish rapidly in intensity. On the whole it is 

 considered as definitely established that under the conditions prevailing at < rarforth 

 <luring the summer it is impossible to effect any marked improvement in the quality 

 of the morning's milk by such simple changes in the character of the grain ration 

 and the method of feeding as have been investigated in these experiments. 



The average fat content of the morning's milk during the entire experiment was 

 2.96 per cent and of the evening's milk 4.12 per cent; the solids-not-fat were respec- 

 tively, 8.93 and 8,<s3 per cent. On 50 out of the 95 days of the experiment the fat 

 content of the morning's milk was below the standard of 3 per cent of fat. The 

 weekly average was invariably below 3 per cent from the beginning of the experi- 

 ment until the end of August. The solids-not-fat fell below the standard of 8.5 per 



