DAIRY FARMING DAIRYING. 883 



DAIRY FARMING -DAIRYING. 



Individual differences in the value of dairy cows, W. J. Fkaser {Tllinois 

 »SV'(. Bill. Gil, pp. 9o-l')S, Jiys. 5). — A weekly record for 1 year is j^iven of the food 

 consmued and the milk and butter fat produced by each of 2 <;:rade cows. The c^ows 

 were fed the same ration and were otherwise treated alike in every respect. During 

 the year one cow (Rose) consumed 6,477.92 lbs. of digestible dry matter and pro- 

 <hiced 11,329 lbs. of milk and 564.82 lbs. of butter fat; and the other cow (Nora) 

 consumed 6,189.06 lbs. of digestible dry matter and produced 7,759.4 lbs. of milk 

 and 29S.()4 lbs. of butter fat. "Reduced to a like feed basis, for every 100 lbs. of 

 milk given by Nora, Rose gave 1.39.5 lbs., and for every 100 lbs. of butter fat pro- 

 duced by Nora, Rose j)roduced 180.7 lbs." On the same feed basis the difference in 

 the value of the butter produced was 147.09. The cow Rose also made a greater 

 gain in live weight. 



In discussing briefly a profitable standard of production the author states that in 

 general cows producing less than the equivalent of 250 lbs. of butter annually can 

 not be kept at a profit in Illinois. Methods of testing cows and grading up dairy 

 lierds are also discussed. 



The production of milk and butter — variations in the fat content of milk, 

 L. Malpeaux and K. Dorez {Atin. Agroii., 27 (1901), No. 10, pp. 449-4'^).— The 

 results of experiments on the influence of breed, individuality, time of milking, heat, 

 stage of lactation, and atmospheric conditions upon the fat content of milk are 

 reported and the different subjects are discussed at some length. The l)reed is con- 

 sidered as having a very marked influence upon the percentage of fat in milk. Records 

 of cows in the same stage of lactation, fed the same ration, and giving approximately 

 the same yield of milk are given to show variations in the fat content of milk con- 

 sidered due to individuality. The last milk drawn was much richer in fat than that 

 obtained at the commencement of milking, but was slightly poorer in other elements. 

 During 6 days one cow, milked 3 times a day, gave 82 liters of milk containing 36.5 

 gm. of fat per liter, and during the following 6 days the same cow milked twice a day 

 gave 76 liters of milk containing 34 gm. of fat per liter. When cows were milked 

 morning, noon, and evening the milk was richest at noon and poorest in the morn- 

 ing, an<l when milked morning and evening, the milk was generally slightly richer 

 in the evening. Only a slight diminution in the yield of milk and fat was ol)served 

 in 4 cows during the period of heat. A mild humid atmosphere was the most favor- 

 able for milk and butter production. 



The production of milk and butter — the influence of food upon the fat con- 

 tent of milk, L. Mau'Eatx and E. Doiiez {Ann. Agron., ;?7 (1901), No. 13, jyp. 

 561-59J). — The influence of carbohydrates, fats, and proteids in foods upon the fat con- 

 tent of milk was studied in a number of experiments here reported, and numerous 

 feeding stuffs were tested. The results of experiments with sugar and molasses 

 showed no marked increase in the fat content of milk due to an excess of carbohy- 

 drates. The addition of linseed meal to the ordinary ration in an experiment with 

 4 cows in no case increased the fat content of the milk. In an experiment with 1 

 cow sesame cake was fed for 3 months in quantities increasing from 1 to 5 kg., during 

 which time the fat content of the milk decreased from 32.1 to 23.8 gm. per liter. 

 Cotton-seed cake and linseed cake w ere also u.sed in other experiments. The authors 

 conclude that foods rich in fat produce no appreciable increase in the fat content of 

 the milk. Rations having luitritive ratios varying from 1:8 to 1:3 were compared, 

 the mitritive ratio of 1:6 giving the best results. 



Considerable tabulated data are given for the feeding tests Avith the various forage 

 and root crops, grains, and by-products. Among the conclusions drawn are the fol- 

 lowing: Succulent forage like beet leaves, fodder corn, and mustard shouUl form only 



