DAIRY FARMING DAIRYING. 781 



produced the most milk and solids, and stood lirst aa regards profit in solids, but 

 fourth as regards profit in estinuited butter. The Ayrshires are considered as having 

 made an excellent showing. 



Lessons from the model dairy, E. Van Alstyne {Ahs. in Jersey Advocate and 

 Damjman, 1 [1902), No. 4'), pp. 6, 7). — The author draws a number of deductions 

 from the records of the Pan-American model dairy, among which, in substance, are 

 the following: The best cows are not all in any one breed. The Channel Islands 

 cattle are certainly the ones to be selected for butter production. For milk produc- 

 tion without regard to fat content the Holsteins are to be selected, especially if the 

 food supply is plentiful and easily obtained. Size alone is no criterion of the value 

 of a dairy cow. An excessive grain ration was not always the most economical. 

 Bran, lbs., and "gluten" (containing 28 per cent of protein), 4 lbs., as a basis for 

 the grain ration gave the best results. Corn silage was shown to be an economical 

 feed in summer as well as in winter. No change in the character of the feed pro- 

 duced any notable change in the fat content of the milk. Nutritive ratios varying 

 from 1:4 to 1:6 gave as good results with particular cows or feeds as a nutritive ratio 

 of 1:5.5. 



The importance of exercise and principles of breeding are also briefly discussed in 

 this connection. 



On the productive capacity of Funen (Danish) cattle, N. Petersen [Mdlkeri- 

 tid., 14 {1901), No. 32, pp. 491-502). — An investigation of the progeny of prize bulla 

 of the Funen breed with reference to their productive capacity. The report includes 

 data for 1,116 cows in 26 different herds that competed for prizes in agricultural 

 so(;iety herd contests during 1894-1900. The data have been used for discussions of 

 many questions bearing on dairy ^jractice, and on relations of yield of milk, age of 

 animals, or time of lactation to quality of milk produced, etc. — f. w. w^oll. 



Report of Milk Control Station, Christiania, Norway, 1900 [Aarshr. Offent. 

 Foranst. Landbr. Fremme, 1900, pp. 319-325). — The average fat content of 154,725 

 samples of milk tested at the Christiania Milk Control Station during 1896 to 1900 

 was 3.477 per cent. The monthly averages, including between 10,000 and 15,000 

 analyses each, were as follows: January, 3.439 per cent; February, 3.411 per cent; 

 March, 3.362 per cent; April, 3.344 per cent; May, 3.305 per cent; June, 3.432 per 

 cent; July, 3.545 per cent; August, 3.543 per cent; September, 3.629 per cent; Octo- 

 ber, 3.662 per cent; November, 3.577 per cent, and December, 3.509 per cent. — f, w. 



WOLL. 



Reports of milk control stations in Trondhjem and Bergen, Norway, 1900, 

 T. SoELBERG and K. Seielstad [Aarsbr. Offent. Foranst. Landbr. Fremme, 1900, pp. 

 826-334) . 



Skimming and churning in Norwegian creameries, S. J. Benterud {Aarshr. 

 Offent. Foranst. Landbr. Fremme, 1900, jjp. 287-292). — Investigations of the thorough- 

 ness of skimming and churning in Norwegian creameries gave the following results: 

 Out of 110 samples of separator skim milk 12 contained less than 0.1 per cent of fat 

 and 20 more than 0.2 per cent, the average fat content being 0.16 per cent. Of 87 

 samples of undiluted buttermilk from ripened cream, 14 contained less than 0.25 per 

 cent and 14 more than 0.5 per cent, the average being 0.4 per cent. — f. w. woll. 



Observations on separators, 11. Haywakd {Pennsylvania Sta. Rpt. 1900, pp. 

 318-320). — Tabulated data are given for 17, 16, and 31 tests, respectively, of the 

 United States No. 1, the Sharpless Tubular, and the Alpha Acme DeLaval separators. 



The food source of milk fat, with studies on the nutrition of milch cows, 

 W. H. Jordan, C. G. Jenter, and F. D. Fuller {Neiv York Slate Sta. Ihd.. 197, ])\>. 

 32). — An experiment with one cow reported in an earlier l)ulletin of the station 

 (E. S. R., 9, p. 1083) led to the conclusion that milk fat, in part at least, can be 

 formed from carbohydrates. In the present bulletin additional experiments con- 



