986 



EXPERIMENT STATION RECORD. 



extreme variations in the 1)utter value (jf the cows on different farms, are given in 

 the following table: 



Range in value of annual products. 



Number 

 of cows 

 in herd. 



Creamery value of cows. 



Best. Poorest. Average 



Farm A, 1900. 

 Farm A, 1901. 

 Farm D, 1900. 

 Farm E, 1900. 

 FarmE, 1901. 

 Farm F, 1900. 

 Farm G, 1900. 

 Farm H, 1900 

 Farm H, 1901 

 Farm I, 1901 . 

 Farm J, 1901 . 

 Farm K, 1900 

 Farm K, 1901 



$82. 23 

 64.93 

 51. 28 

 68. 16 

 70. 72 

 58.70 

 72.21 

 66.08 

 62.71 

 67.85 

 51. U 

 54.61 

 46.81 



$20. 18 

 23.51 

 28.40 

 43.47 

 59.47 

 31.90 

 39.32 

 17.23 

 4G.65 

 14.56 

 37.58 

 22. 35 

 36.69 



139. 20 

 38. 92 

 44.42 

 61.20 

 62.11 

 44.00 

 66.57 

 50.00 

 56.00 

 39.00 

 46.00 

 39.00 

 42.00 



Official tests of dairy cows, 1900-1901, F. W. Woll and R. H. Shaw ( Wis- 

 consin Sta. Rpt. 1901, pp 73-84) ■ — Detailed data are given of official 7-day tests of 120 

 Holstein and 4 Guernsey cows. In addition 1-day tests of 6 Guernsey cows are 

 reported. Many of the cows were tested more than once. The results are not dis- 

 cussed, except briefly as regards variations in the fat content of the milk of the Hol- 

 stein cows. Marked variations were found in the percentages of fat in milk from 

 individual cows. ' ' In most cows these differences can not be explained, as their causes 

 are not yet understood." 



Comparative skimming qualities of Holstein and Jersey milk, W. D. 

 Saunders ( Virginia Sta. Bui. 122, pp. 21-29) . — A comparison was made of mixed 

 milk from a number of Holstein cows and from the same number of Jersey cows as 

 regards skimming qualities. In a preliminary experiment 200 lbs. of milk from 

 each breed was separated in each of 7 trials under like conditions. The average fat 

 content of the Holstein milk was 3.77 per cent and of the skim milk 0.077 per cent. 

 The average fat content of the Jersey milk was 5.65 per cent and of the skim milk 

 0.0385 per cent. In a second experiment extending over 4 months the cows of 

 each breed were in corresponding stages of lactation and different separators were 

 used. In each of 29 trials 100 \hs. of milk of each breed was separated. The average 

 fat content of the Holstein milk was 3.45 per cent and of the skim milk 0.188 per 

 cent. Tlie average fat content of the Jersey milk was 5.71 per cent and of the skim 

 milk 0.095 per cent. 



The Trowbridge method of calibrating Babcock test bottles, E. H. F.\rkixg- 

 TON ( Wisconsin Sta. Rpt. I'JOl, pp. 129-131, fig. 1). — A practical method of testing the 

 graduation of milk test bottles proposed by O. A. Trowbridge, of Columbus, Wis., is 

 described. The test bottle is filled with water to the zero mark and a piece of metal, 

 standardized to displace 2 cc. of liquid is carefully lowered into the bottle by means 

 of a fine wire to below the 10 per cent mark, to which the water should rise if the 

 graduation is correct. Precautions in making the test, such as having the bottle clean 

 and avoiding air bubbles, are mentioned. 



The use and abuse of the Babcock test, C. H. Eckles {Dairy and Creamery, 

 4 {1902), No. 2, pp. 2, 3). 



The problem of a pure milk supply, H. D. Chapix {Forum, 33 {1902), No. 3, 

 pp. 293-296). — A brief general discussion on this subject. 



On the increased resistance of bacteria in milk pasteurized in contact with 

 the air, H. L. Russell and E. G. Hastings ( Wisconsin Sta. Rpt. 1901, pp. 185-194, 

 .figs. 2). — In the report of the station for 1900 (E. S. R., 13, p. 83) it was shown, in 

 confirmation of the work of Theobald Smith, that the tubercle bacillus is more 

 resistant in milk when heated in an open than in a closed vessel. In the ]>resent 



