DAIRY FARMING DAIRYING. 279 



Dairy herd records, J. H. Grisdale and R. Robertson {Canada Expt. Fanm 

 Rjits. 1900, pp. 69-71, 302, 303). — Records for one year of 20 cows at the Central 

 Experimental Farm and of 32 cows at the Experimental Farm for the Maritime 

 Provinces are summarized in tabular form. 



Dairy Bulletin ( Ontario Agr. Col. and Expt. Farm Bid. 114, pp. 40) . — This is made 

 up of introtluctory remarks by H. H. Dean on the feeding and care of dairy cows 

 and on- the payment for milk at factories, and short popular articles as follows: Hints 

 on the care of milk for creameries and cheese factories, by R. W. Stratton; Cheese- 

 making, by G. H. Barr; Milk testing, by J. A. McFeeters; The alkaline solution — its 

 preparation and use, by R. Harcourt; Separators and the separation of milk, by M. 

 Sprague; Butter making, by J. Stonehouse; Hand cream separators, by T. A. Wiancko; 

 and Butter making on the farm, by Laura Rose. 



Jerseys: Some notes on their origin, improvement, merits, and local his- 

 tory, A. GoRRiE {Queensland Agr. Jour., 8 {1901), No. 5, pp. 348-351, figs. 4). — A 

 popular article relating more especially to the history of the Jersey cattle in Queens- 

 land, Australia. 



The red Danish milch cattle, Bohsen {Milch Ztg., 30 {1901), No. 22, pp. 338- 

 342, figs. 7). 



Alfalfa for dairymen, G. F. Weston {Hoard's Dairijman, 32 {1901), No. 19, pp. 

 410, 411) . — A popular article on the history of alfalfa, method of culture and value 

 as a food for dairy cattle. This paper was prepared at Biltmore Farm, North Caro- 

 lina, and considers especially the conditions in that section. 



Alcohol in spent distillery wash used as a food for cows, G. Heinzelmann 

 {Ztschr. Spiritusind., 24 {1901), pp. 107,108; abs. in Jour. Soc. Chem. Ind., 20 {1901), 

 No. 5, p. 491) . — The author states that milk and butter from cows fed on spent wash 

 from a distillery had an objectionable potato-like or alcoholic odor. The trouble 

 was found to be due to the presence of from 0.2 to 2.8 per cent of alcohol left in the 

 wash by reason of defective distillation. 



Milking, J. Petersen {Agr. Jour. Cape Good Hope, 18 {1901), No. 8, pp. 472-477).— 

 A prize- winning essay on How to milk, composed at the Dalum Agricultural College, 

 Odeuse, Denmark. Translation by A. Muller. 



Time of milking, J. H. Grisdale {Canada Expt. Farms Epts. 1900, pp. 71-73). — 

 Tabulated data are given for an experiment in which the effect of milking cows at 

 equal and unequal intervals was studied. The test included 4 cows and covered 3 

 periods of 10 days each with short transition periods. During the first and third 

 periods the cows were milked at 6 a. m. and 4.30 p. m., and during the second 

 period at 6 a. m. and 6 p. m. The results showed that where the intervals between 

 milkings were unequal the richer milk was produced after the shorter interval, and 

 that where the intervals between milkings were equal there was no appreciable dif- 

 ference in either the quantity or the quality of the milk, morning and evening. 



Progress of dairying in Kansas, D. H. Otis {Creuviery Jour., 11 {1901), No. 

 142, pp. 6, 7) . — A description of the growth and present status of the dairy industry 

 in Kansas. Some statistical matter is incorporated. 



Denmark's dairy progress, M. Mortensen {Creamery Jour., 11 {1901), No. 140, 

 pp. 20, 21, figs. 5.)— Short biographies of T. R. Segelcke, V. Storch, and N. J. Fjord, 

 and their great work in establishing the dairy industry of Denmark. 



Solids in cow's milk. The diurnal variations in the amounts of fat and 

 solids-not-fat, H. Ingle {Trans. Highland and Agr. Soc. Scotland, 5. ser., 13 {1901), 

 pp. 218-236).— The results are presented of 700 or 800 analyses of the milk of 18 cows, 

 extending over a period of 21 days, each cow's milk being collected and analyzed 

 separately morning and evening. The cows were milked at their usual time, 6 a. m. 

 and 3 p. m., showing very unequal intervals between the milkings. In some cases 

 the amount of fat was below 2 per cent, while in others ranging above 6 per cent, one 

 case of 7 per cent being noted. Samples from certain animals contained less than 2 



