580 EXPERIMENT STATION RECORD, 



consumed the most crude protein in the first cutting of alfalfa, and the least in 

 timothy and clover. 



The decrease in milk production was greater with some crops than with 

 others. The only instance where the average daily production for a period 

 exceeded that of the preceding one was when the first cutting of alfalfa fol- 

 lowed wheat, and the most rapid decrease was when timothy and clover fol- 

 lowed oats. The amount of milk solids produced per day seemed to vary more 

 closely with the amount of milk produced than with the percentage of butter fat. 

 According to the author, the amount of dry matter eaten had less relation to 

 milk production than did the amount of green forage. There appeared to be no 

 relation between the protein supply in the feed and milk production. 



A gain in live weight during this season was in every instance accompanied 

 by a decrease in the percentage of butter fat, and a falling off in live weight in 

 every case but one was accompanied by a gain in the percentage of butter fat. 

 " Taking a summary of the 3 years, when the cows gained in live weight their 

 milk fell off in richness or vice versa 153 times out of 219, or almost exactly 

 70 per -cent of the cases. Whether this is merely a coincidence or there really 

 is a relation, the data are not sufficient to wan. ait a definite statement. It is 

 striking and might warrant further investigation. If the variation in live 

 weight was a result of the deposition or utilization of body fat it would indicate 

 that when a cow is fattening she does not produce as rich milk as when she is 

 using fat already stored in the body." 



Green crops for summer soiling, J. B. Lindsey (Massachusetts Sta. Bui. 

 133, pp. 3-20). — This bulletin, supplanting Bulletin 72 previously noted (E. S. R., 

 13, p. 176), contains a description of the green fodders and fodder combinations 

 best suited for summer soiling in Massachusetts. It also discusses the method 

 of planting and time of cutting, and how they may be fed to the best advantage. 

 Details are given for mixing fertilizers for forage crops, and tables show the 

 composition of these crops and their digestibility. 



Relative production and economy of concentrated and bulky rations, H. E. 

 Van Nokman and C. L. Goodling {Pennsylvania Sta. Rpt. 1909, pp. 165-171). — 

 A report of progress on an experiment with dairy cows, in which the object was 

 to compare the efliciency of two rations containing practically the same digesti- 

 ble nutrients and taken from the same feeds, but so varied in proportions as 

 to take a large amount of the nutrients from the grain in one case and from 

 the roughage in another. Individual records of the cows are given, but it is 

 state<l that the work does not warrant any conclusions at the present time. 



Notices of judgment (U. S. Dcpt. Agr., Notices of Judgment ^19-'i2l, .^23, J)25, 

 430, 431, 437, 445, 446, 451, 460, p. 1 each) .—These relate to the adulteration of 

 milk and cream and the misbranding of cheese. 



On the nature of the cellular elements present in milk. — II, Quantitative 

 and qualitative results, R. T. Hewlett, S. Villab, and C. Revis (Jour. Hyg. 

 [Cambridge], 10 {1910), No. 1, pp. 56-92, fig. i).— This is a continuation of 

 earlier work (E. S. R., 22, p. 383). 



The samples of milk were obtained from 4 farms where the environment 

 varied considerably. About 6 drops of formalin were added to from 60 to 70 

 cc. of milk. This increased the count of cells when the milk stood for 24 hours, 

 but the method gives results similar to the heating method of Russell and 

 Hoffmann (E. S. R., 20, p. 77). 



Counts made from successive portions of one quarter of the udder showed 

 that the cells were practically uniform throughout the milking. A slight 

 increase appeared in the strippings but was probably due to the manipulation 

 of the udder. Apparently the cells passed regularly into the milk as the result 

 of the general activity of the gland tissue and not as a response to any stimulus 



