382 EXPERIMENT STATION RECORD. 



tillers' grains, wheat bran, oats, com, and oil menl 7:7:3:2:1. In addition, the 

 lots received all the alfalfa, mixed clover and timothy, and corn silage they 

 would consume, together with G.7 lbs. sugnr boots i>er head daily. The pur- 

 chased ration, having a nutritive ratio of 1 : 5.4, cost on the average 3.2 per cent 

 more than the homo-grown ration, which h.'id a nutritive ratio of 1 : 7.9. How- 

 ever, the value of the milk fat and skim milk from the purchased ration was 9.4 

 per cent greater than from the home-grown, so that the purchase of these feeds 

 returned a profit and in addition brought increasetl fertility to the farm. 



The value of nitrogen of alfalfa hay for milk production ( M^isconsin Sta. 

 Bui. 250 U015), pp. 52, 53).— A brief rei)ort of work previously noted (E. S. R., 

 32, p. 74). 



Dairy problems (Wisconsin Sta. Bui. 250 {1915), pp. JiO-Ji2). — It is reported 

 that pasteurized milk cheese, previously described (E. S. R., 31, p. 874), is being 

 made with success under factory conditions. The manufacture of buttermilk 

 cheese is also meeting with success. 



In bottle washing trials the loss of milk bottles due to breakage and chipping 

 in cleaning was found by A. C. Baer to be 2.73 per cent by the older methods and 

 0.75 per cent by the new mechanical treatment in ca.ses. In pasteurizing bottled 

 milk it was found that with the temperature of the water in the vat at from 

 140 to 150° V. and held for 20 minutes, unsatisfactory bacterial counts were 

 obtained. When, however, the temperature and time of holding of the milk was 

 controlled by a thermometer inverted in a bottle, very satisfactory bacterial 

 reductions were obtained, even when holding only 20 minutes. Temperatures of 

 from 155 to 165° (water vat) gave better results bacterially, but the separation 

 of the cream line was much affected at these temperatures, and a cooked flavor 

 noted. It was found that unless jjrecautions were taken there was danger of 

 water entering the bottles when they were cooled after pasteurization, due to the 

 formation of a partial vacuum in the bottle as the milk contracted on cooling, 

 I'ests made on unselected bottles showe<l that leakage occurred with a very large 

 jjercentage (44 per cent). The leakage will depend upon the tightness of the 

 cap and the condition of the top of the bottle. 



In experiments with three types of ice-cream machines it was found that a 

 large overrun Is most easily obtained with the continuous ice-cream freezer, 

 and more rapidly with the horizontal than vertical batch brine freezer. The 

 vertical machine produced the smoothest ice cream and proved most satisfactory 

 for making sherbets and ices. 



Pasteurizing milk in bottles and bottling hot milk pasteurized in bulk, 

 8. II, Aykks and W. T. Johnson, jr. {U. H. Dcpt. Affr. Bui. ?JtO {i:il5), pp. 27, 

 fl(/s. 10). — This material has been previously reported from another source 

 (E. S. R., 31, p. 275). 



Leucocytes in milk (WiHconsin FIta. Bui. 250 (1015), pp. .19, //O). — Emphasis 

 has been placed on the occurrence of certain streptococci in milk because of the 

 supposed relation of Uiis type of organism to septic sore throat. Eiglity-eight 

 animals were exaniiiUMl from four herds and streptococci found by J. M. Sher- 

 man in about 40 per cent of the milk samples, although these herds were known 

 from clinical history and appearance to be perfc^clly healthy. It is therefore 

 concluded that if milk is to be condemned because the.se chain-cocci are found 

 therein, the i)roduct of many healthy animals will have to be eliminated. It is 

 deemed necessary that differential methods should be devised to enable harmful 

 tyi)es of such organisms to be separated from the harmless types so frequently 

 found in clean milk from liealthy cows. 



Do low scores always mean poor milkP F. II. Hall (Ncui York Iridic >S7«. 

 Bui. ,V.)H, popular cd. (I!) 15), pp. J I, fIf/H. 2).— A popular edition of the bulletin 

 previously reported (E. S. II., 33, p. 78). 



