1919] DAIRY FARMING — DAIRYING. 79 



as compared with .$103, the average for all the farms. These 10 farms had four 

 times the labor income, twice the capital and crop area, 40 per cent greater total 

 area, were twice as heavily stocked, had 21 per cent better crop yields, 26 per 

 cent greater receipts per cow, and carried 70 per cent more cows per unit of 

 pasture than did the average farm. 



A large production per cow was shown to be a fundamental factor in profitable 

 dairy fanning. The profitable proportion of dairy cows to farm animals was 

 determined mainly by the quality of the cows. With poor cows profits decreased 

 as their proportionate number increased, while with high-producing cows the 

 profits increased until their number reached 60 to 65 per cent of the farm stock, 

 beyond which the percentage of profits decreased. The profits also increased with 

 the crop yields, and the farms having both crop yields and herd production 

 better than the average made profits six times greater than those made on the 

 farms with crop yields and herd production under the average. In general the 

 farms with the larger acreage and herds and employing the larger amounts of 

 capital gave the better returns. The most profitable farms had about three- 

 fourths of their total capital in real estate and one-fourth in operating capital. 



The well-stocked farms produced much the larger crop yields. Pastures 

 furnished by far the cheapest feed for milk production. The farms with pastures 

 carrying one cow to 1.3 acres made labor incomes 20 times as great as the farms 

 with pastures carrying only one cow to 4.4 acres. A few hogs on dairy farms 

 proved profitable, but sheep were kept to advantage only on the larger farms 

 where the sheep and cattle could be kept separate. Cash crops to a certain 

 extent were found profitable, but too large a proportion of the receipts from 

 this source caused profits to decline. 



Cooperative bull associations, J. C. Winkjer (U. S. Dept. Agr., Farmers' 

 Bui. 993 (1918), pp. 35, figs. 7). — The history of the movement is briefly noted 

 and some of its advantages, including the keeping of better and fewer bulls, the 

 low cost of cooperation, the quick returns of the investment, the possibility of 

 line breeding, the elimination of the scrub, and the encouragement of community 

 breeding, are discussed. The influence of heredity and the sire as a factor in 

 herd improvement are set forth, and the educational value of bull associations 

 is pointed out. Advice is presented regarding the eradication of disease and 

 suggestions, including the form of constitution and by-laws, are given on how 

 to organize an association of this kind. The selection of bulls is also briefly 

 considered. 



Diphtheria, G. W. McCoy, J. Bolten, and H. S. Bernstein {Pub. Health 

 Rpts. [C. 8.}, 32 (1917), No. 43, pp. 1787-1804. figs. 7).— This is the history of 

 an epidemic of diphtheria, probably of milk origin, occurring at Newport, R. I., 

 and vicinity in the summer of 1917. The source of infection was evidently con- 

 taminated milk used in making ice cream. It is pointed out that the epidemic 

 could have been averted by proper pasteurization of the milk supply. 



Pasteurization, O. C. Ballhausen (Agr. Gaz. N. S. Wales, 29 (1918), No. 8, 

 pp. 585-591). — The methods in use in New South Wales for pasteurizing cream 

 for butter manufacture and for the preparation and propagation of lactic acid 

 starters are described, and a critical discussion is given of the value of both 

 processes in the manufacture of butter of the first quality. 



The manufacture of Neufchatel and cream cheese in the factory, K. J. 

 Matheson and F. R. Cammack (U. S. Dept. Agr. Bui. 669 (1918), pp. 2S, figs. 

 4). — This bulletin discusses important factors in successful production, the 

 process of making these types of cheese, and the methods of packing best 

 adapted to the product, and reports the results of experimental work on the 

 manufacturing process and the keeping qualities of the cheese. Statements 

 regarding the yield of cheese per 100 lbs. of milk are also presented. 



