DAIRY FARMING DAIRYING. 81 



Record of the university dairy herd, W. L. Carlyi.e ( Wisconsin Sta. lijit. 1.900, 

 pp. 31.'f-Sd'>, fi'/x. 14). — -An acTOunt is given of the care and management of the dairy 

 herd, used in a comparison of the milk and butter production of cows of the special- 

 purpose dairy type and cows of the dual-purpose type, and the records of 12 pure- 

 bred and grade cows for the year. The data given include the breed, age, and weight 

 of cows; kind, amount, and cost of food eaten; number of days in milk; amount and 

 value of products, and total profit. Variations in the j^roduction of 2 cows are noted. 

 Illustrations are given of 10 of the cows, acc'ompanied in each case 1)y descriptive and 

 historii'al notes and a summary of ])ro<luction and profit. "The records, when taken 

 in connection with those reported last year [E. S. R., 12, p. 88], certainly contain 

 some surprising results in favor of grade Shorthorns as profitable milkers. The cows 

 of this breed here reported have been bought from 4 different herds in widely sep- 

 arated parts of the country, and have been bred from a variety of lines of breeding." 



The record of the grade Guernsey cow, Dolly, summarized by periods of 8 weeks, 

 shows "a remarkable falling off in her production between the amount produced in 

 the best week in the first period of 8 weeks and the best week in the third period of 

 8 weeks. The feed received indicates that she ate as much feed during the second 

 and third periods as she did during the first. This is a remarkable instance of the 

 folly of condenming a cow on a single day, a single week, or even a single year's 

 record. 



"The case of Pauline, a beefy grade Shorthorn cow, is another example, but the 

 difference is not so great in the production of the 2 years. Her record, completed in 

 1899, gave her credit for 4,335 lbs. of milk and 184.33 lbs. of butter fat, or 215.05 lbs. 

 of butter. Her present yearly record gives her credit for 7,996.7 lbs. of milk and 

 322.1 lbs. of butter fat, or 364.56 lbs. of butter. Here we have a difference of 3,661.7 

 in pounds of milk, or 149.51 in pounds of butter. In her record of the present year 

 the profit over cost of feed was $57.48, while last year it was but $20.86." 



Official tests of dairy cows, 1899-1900, F. W. Woll ( Wisconsin Sta. Rpt. 1900, 

 pp. 62-15). — Rules regarding the conduct of official tests of dairy cows, and directions 

 for station representatives in conducting the tests, as adopted by the station January 

 1, 1900, are given, tnder these rules the station, working in conjunction with the 

 various breeders' associations, will make ofiicial tests of registered cows. The person 

 for whom the test is made is expected to pay all expenses connected with the test, 

 including traveling expenses and $2 a <lay for the station's representative, and provide 

 him accommodations. The results of such official tests of 110 Holstein, 7 Guernsey, 



2 Shorthorn, and 8 Red Polled cows are reported in detail. Data for "economical 

 food tests" of 14 of the ?Iolstein cows are included. 



An improved cow stall, H. E. Van Norman {Indiana Sta. Rpt. 1900, pp. 95-97, 

 figs. 6). — The requisites of an ideal stall are given and a stall, believed to combine 

 these requisites, which has jiroven very satisfactory at the station, is described. 



The relation between the specific gravity, the fat, and the solids-not-fat of 

 milk, C. Grohmann {Mitt. Landw. Inst. Univ. Leipzig, 1901, No. 2, pp. 55-89). — An 

 extended review is given of the work of Fleischmann, Veith, and others upon the com- 

 position of milk, and especially upon the determination of the amount of ash, protein, 

 and sugar from the specific gravity and fat content. In 87 analyses of milk from vari- 

 ous sources, the author found the difference between the calculated and the analytical 

 results to rajige from —0.890 to 0.708 per cent dry matter. Not only were the differ- 

 ences in the percentages of ash, j)rotein, and sugar variable, but attention is called to 

 the fact that the si)ecific weight of the fat varies, as the Reichert-^NIeissl, sai)onification 

 and iodin numl)ers show. To determine whether a relation between the fat content 

 of the milk and the amount of solids-not-fat may be established, the author divides 

 his results into 3 groups. In the first group he places the milks containing less than 



3 per cent of fat; in the second group tlu)se containing from 3 to 4 per cent; and in 

 the third group those containing above 4 per cent. From an average of the 3 groups 



