DAIBY FARMING DAJRTniQ. 673 



Report on the fourth eg-g-laying competition at Burnley, 1914-15, A. Hart 

 (Jour. Dcpt. Agr. Yktoria, IS (1915), ^'o. 6, pp. S21-S5U, figs. 13).— In this 

 competition six White Leghorn hens ou dry niasli feed laid during the 12-nionth 

 period 1,699 eggs, six Rhick Orpingtons on wet mash feed l,r)G2 eggs, six Wliite 

 Leghorns on wet mash feed during a 4-month winter test of the light breeds 

 565 eggs, and six Black Orpingtons on a wet mash feed during a 4-month winter 

 test of the heavy breeds 502 eggs. These are said to be world records. 



Parafield egg-laying competition, D. F. Laurie {Jour. Dept. Agr. So. Aust., 

 18 (1915), Nos. 9, pp. 741-747; 10, pp. 870-SS8; Dept. Agr. So. Aust. Bui. 9S 

 (1915), pp. 23). — A report of the Parafield egg-laying competitions of 1914-15. 



Control of the marketing of eggs, A. Behre and K. Fberichs (Zischr. 

 Untersuch. Nahr. u. GenuHsmtl., 27 (1914), No. 1-3, pp. 3S-59). — In these studies 

 It was found that the specific weight of absolutely fresh eggs varied between 

 1.068 and 1.1, wliile general market eggs varied between 1.073 and 1.094, only 

 6 per cent being above that and 5 per cent below these figures. The absolute 

 weight of the eggs ranged from 44.5 to 69.5 gm. apiece, but there appeared to 

 be no relation between absolute and specific weights. Under storage there was 

 a decrease in absolute weight of from 0.054 to 0.167 gm., with an average of 

 0.0S6 gm., per day, and a decrease in specific weight of from 0.001 to 0.0034, 

 with an average of 0.0017, per day. 



DAIEY FARMING— DAIRYING. 



Report of the progress made in the field of milk chemistry and dairying 

 during the year 1913, W. Grimmer (Milchtv. ZentbJ., 43 (1014), Nos. 19, pp. 

 481-4S6: 20, pp. 497-503; 21, pp. 513-517; 22, pp. 530-535; 23, pp. 551-556; 24, 

 pp. 569-572; 44 (1915), Nos. 1, pp. 3-8; 2, pp. 17-23; 3, pp. 33-40).— The subject 

 is dealt with iinder the following headings: Keeping of animals and milk pro- 

 duction: various kinds of milk; milk constituents; changes in milk and its con- 

 stituents ; bacteria ; enzyms ; immune bodies ; milk as antigen ; rennet and rennet 

 coagulation; milk as food; dairy products; dairy apparatus; milk distribution; 

 and investigational methods. 



The practicability of starch values in dairy cattle feeding, B. Sjollema 

 (Jour. Landw., 62 (1914), A'o- 4, PP- 345-375).— The author concludes that 

 Kellner's starch values are not a safe measure in the feeding of dairy cows. 

 The quantity of protein necessary to produce the unit of milk (10 kg.) can not 

 be exactly determined ; it is, hov\'ever, not far fi-om 0.4 kg., assuming that out of 

 100 parts of digestible protein in the ration 88 parts are transformed into milk 

 protein. For the formation of milk sugar probably 0.5 kg. of carbohydrates is 

 necessary for 10 kg. of milk, assuming that 90 parts out of 100 are converted 

 into sugar. In practice, taking into account individual differences, etc., it will 

 be better to feed a little more protein and carbohydrates, that is, from 0.45 to 

 0.6 kg., respectively. The milk fat will be formed, as a rule, partly from the 

 fat and partly from the carbohydrates of the food. 



In establishing the rations of milch cows which have reached full growth 

 the author considers that provisionally the following quantities may be accepted, 

 taking into account individual conditions : Three-tenths kg. of protein and 3 

 kg. of starch value for the maintenance ration per 500 kg. live weight ; 0.45 kg. 

 of protein for the formation of the protein for 10 kg. of milk ; and 0.6 kg. of 

 carbohydrates for the formation of the milk sugar in 10 kg. of milk. Besides 

 these, there are the carbohydrates and fats required for the production of milk 

 fat 



