1919] DAIRY FARMING — DAIRYING. 879 



being the "cow cost." The net tost of producing 100 lbs. of milk on this 

 basis was $1.70, which is 125.0 per cent of the cost of fee.! (excluding pasture) 

 und man labor. The amounts of feed and labor were approximate!] : drain 

 35 lbs., silage 140 lbs., hay 88 lb*., other roughage 20 lbs., and man labor 2.88 

 hours. To find the year cost on this basis It is necessary to Increase the total 

 of these items by 25.0 per cent. Corrections for seasonal variation may be made 

 as before. 



A short discussion of some data from 080 dairy farms In Kane and kfcHenrv 

 Counties in Illinois is given, mainly to show that the " farm cost," obtained 

 by deducting from the total farm expenses the receipts derived from all sour 

 except the dairy, is a misleading measure of milk production co- 

 Producers' and consumers' price for milk, It. Pxabl {Hoard's Dairyman, 51 

 (1U1D), No. If, p. 148). — Tabulations are presented showing the prices received 

 by farmers furnishing milk to each of o cities in the United Slabs during the 

 years 1013 to 1918, the prices received by the producers of 11 other farm products 

 in the United States during 1913, 1917, and 191S, and a comparison of pro- 

 ducers' and retailers' prices of milk in these three years in each of the 9 cities. 



Averaging the data from the 9 municipal areas, it appears that the prices 

 which producers received for milk in the first .half of 1918 were 78.4 per cent 

 higher than the 1913 price. This increase is greater than the percentage in- 

 crease in potatoes, butter, eggs, cattle, and onions, and less than the Increase 

 in wheat, corn, hogs, sheep, lambs, and beans. The percentage increase of milk 

 In the first half of 1918 over the first half of 1917 was greater than that of 

 any of the other commodities, three of which suffered a decrease. Except In 

 Chicago and Buffalo, the producer received a definitely higher percentage of 

 the price the consumers paid in 1918 than in 1913. 



The apparent willingness of the public to pay more for milk since 1917 Is 

 attributed partly to the publicity which the U. S. Food Administration gave to 

 the researches of McCollum and others on the Importance of milk in the diet 



Report of the Milk Committee appointed by the Food Controller for Can- 

 ada to investigate milk supplies for urban municipalities, I'. 1'.. TUSTIB ET At.. 

 (Ottawa: Food Controller Canada, 1917, pp. 20, Jigs. 8). — This report dials 

 mainly with the causes of the "spread" between the prices paid to product 

 and those charged to consumers. A local zone delivery system is recommended. 

 A statement by W. A. Wilson detailing the experiences of Kogina, Saskatche- 

 wan, in the organization and consolidation of the milk business is appended. 



History of milk trade, milk adulterations, milk prices, L. Pijksika (Milk 

 Dealer, 8 (1918), No. 1, pp. 62, 63, 66).— Some historical notes are given as to 

 the status of the milk industry in medieval Europe and its subsequent pro 



Operation of the cream receiving station, N. W. HKPBURH and 11. A. Ell EHX 

 (Illinois Sta. Cire. 284 (191V), pp. 8-19, figs. 15).— This publication was pre- 

 pared for the use of the large body of untrained workers necessarily placed in 

 charge of receiving stations in Illinois as the result of a rapid extension of the 

 centralizer system. Illustrated directions for making the fat test of cream 

 are given. Care in washing and shipping the cans is emphasized as a means of 

 securing a better grade of cream. 



Small-holder's cheese, skim-milk cheese, cottage cheese, H. H. iMXTCB 

 (West of Scot. Agr. Col. Bui. 87 (1918), pp. 55S0. figs. 13).— Brief directions 

 are given for making small-holder's cheese, skim-mllk cheese, and cottage 

 cheese on the farm. The first named is of two types, one in which the curd 

 after cutting is scalded by mixture with a heated portion of tin whey, and 

 the other in which the curd is merely ladled into the draining cloth after being 

 cut. 



