DAIRY FAEMING DAIRYING. 275 



It is said that the best known varieties of Swedish cheese are Swedish large- 

 eyed cheese, which iu type and appearance resembles the Swiss Emmental cheese, 

 about 14 in. in diameter and 4| in. high; and Norrland whole-milk cheese with 

 small eyes, very soft, with a slightly pungent taste, about 16 in. in diameter 

 and 6 in. in height, and made both with and without spices (caraway and 

 cloves). Smfiland shepherds' cheese resembles the preceding cheese, but is more 

 pungent and compact and is never spiced. Besides these cheeses, imitations of 

 most of the well-known Dutch and English cheeses are made. 



A study of three thousand advanced register records (Guernsey Breeders' 

 Jour., n. ser., 7 {1915), No. 5, jjp. 25-28, figs. 9).— In a comparison of 1,500 rec- 

 ords taken of Guernsey cattle between 1901 and 1911, and a like number taken 

 between 1911 and 1914, it was found that the records showing less than 6,000 

 lbs. of milk per annum have decreased 49.6 per cent, and those from 6,000 to 



8.000 lbs. 32.2 per cent. In the 8,000 to 10.000 lbs. division there has been a 



9.1 per cent increase, in the 10,000 to 12,000 lbs. division 96.5, in the 12,000 to 

 14,000 lbs. division 181.9, and in the over 14,000 lbs. division 228.5 per cent. 

 There has been a decrease in the number of records falling in the division of 

 under 400 lbs. of milk fat, and increases in all the other divisions. 



In a comparison as regards the percentage of milk fat in the milk it was 

 found that very few records show less than 4 per cent. There has been a large 

 increase in the 4 to 4.5 per cent division. This condition prevails to a lesser 

 degree in the 4.5 to 5 per cent division, while in the divisions above this there 

 is a decrease in the proportion of records in the second lot. However, a greater 

 number of records fall iu the 5 to 5.5 per cent division than fall in any other 

 division. The average percentage of milk fat for the breed at the time these 

 figures were compiled was 5.002. 



Nearly as large a proportion of records is made by the 2-year-old heifers with 

 first calf as by the older cows, and while the proportion of aged cows has 

 slightly decreased in the second lot of records, that of the 2-year-olds has 

 slightly increased. 



Champion cows of each breed (Hoard's Dairyman, Jf9 (1915), No. 19, p. 

 700).— The names are given of the cows of each breed holding the highest semi- 

 official yearly records in their several classes, corrected to May 1, 1915. 



Rations for dairy stock, J. B. Lindse^' (Massachusetts Sta. Circ. 50 (1915), 

 pp. 8). — Some principles of feeding dairy cattle are discussed, and suggestive 

 rations are given. 



Feeding- dairy cows cassava meal, J. E. Lucas (Ann. Sci. Agron., 4- ser., 3 

 (191Jf), No. 7-12, pp. 3S7-3Jf2). — It is concluded that cassava meal when used as 

 supplementary feed with a basal ration of sugar beets, chopi^ed straw, alfalfa 

 hay, and wheat bran exerted a favorable influence on both the milk yield and 

 the fat content, being more desirable in this respect than gluten meal. 



Influence of grazing and of dry-stall feeding on milk, K. Brunovsky 

 (Moloch. Khoz. i Bkotov., 13 (1914), No. 38, pp. 791-794; ahs. in Internat. Inst. 

 Agr. [Rome], Mo. Bui. Agr. Intel, and Plant Diseases, 6 (1915), No. 2, pp. 277, 

 278). — ^A cow was fed for 20 days as follows: The first four days the whole time 

 in a meadow; the next four days half the day in the stable where she was fed 

 11 lbs. of meadow hay; the third four days in the stable, 22 lbs. of hay being 

 fed ; the fourth four days like the second ; and the fifth like the first. 



It was found that while grazing the cow yielded 20.3 lbs. of milk per day and 

 when stall fed only 16.3 lbs. The fat percentage increased when the cow was 

 transferred from the meadow to the stall from 3.7 to 4.05. 



The relation of the quality of proteins to milk production, E. B. Haet, G. C. 

 Humphrey, et al. (Jour. Biol. Cliem., 21 (1915), No. 2, pp. 239-253, figs. 4).— 



