DAIRY FARMING DAIRYING. 765 



age bacterial content of the egss in nearly every lime solution increased more 

 fapirlly than in waterglass. 



The bacterial content of the albumin in most cases remained lower or equal 

 to that of the yolks for 150 or 250 days of storage, then increased markedly 

 and generally far exceeded that of the yolk. 



From apparently good eggs were isolated Micrococcus aurantiacus. Bacillus 

 prodigiosus, B. subtilis, B. pyocyaneiis, B. fluorescens liquefaciens, B. termo, 

 and B. zopfi. One decomposed egg contained B. proteus in large numbers. 



DAIRY FARMING— DAIRYING. 



[Dairy husbandry], E. S. Archibald et al. (Canada Expt. Farms Rpts. 

 1914, pp. 329-365, 369-375, 380^99, pis. 8).— Comparisons were made of the 

 feeding value for dairy cows of molasses and molasses meal-. It is concluded 

 that molasses meals tend to increase the cost of milk production. The cost 

 of production is lower with molasses, and this is more palatable and appears 

 to be a better milk producer. 



From tests with a mechanical milker it is concluded that even when the best 

 methods possible were adopted, certified milk was an impossibility. Good pure 

 milk was possible if special precautions were taken in the washing and steriliz- 

 ing of the milker after each milking period. The machine apparently had no 

 ill effect upon the cattle. It is estimated to have reduced the labor of milk- 

 ing 50 per cent, but, on the other hand, largely increased the labor of wash- 

 ing and sterilizing the utensils. The installation of the machine is deemed 

 warranted in a herd of 15 cows or more. The machine appears to exert some 

 influence in hastening the end of the lactation period. 



It is concluded from records kept of a number of cows that the biggest profit- 

 making cows are in general the largest producers, which consume the most feed 

 at the highest cost. Three cows which received 1 lb. of grain for 2.25 lbs. of 

 milk gave, during the period of the experiment (128 days), an average profit 

 of $15.50 each ; three which received 1 lb. of meal per 4 lbs. of milk gave an 

 average profit of $10.67 ; while three which received 1 lb. of meal per 8 lbs. 

 of milk gave an average profit of $9.26. 



From records kept of representative cows it was found that the cost of feed 

 to produce 100 lbs. of milk ranged from 59 cts. to $1.25 and that the annual 

 profit on milk over the cost of feed rangetl from $8.28 to $73.05 per cow. The 

 total cost of feed for a mature bull for one year was $57.01. The cost of 

 raising heifers from birth to six months is given as $35.47, the cost from three 

 months to 15J months $52.99, and the cost from 16J months to 28J months 

 $22.02. In another test the total cost of raising a heifer to one year was 

 $34.45, the average daily gain 1.5 lbs., and the cost per pound of gain 6.3 cts. 



Three lots of calves fed 48, 35, and 34 days, respectively, for veal, made 

 average daily gains of 2, 2.1, and 1.5 lbs. per head, consuming 7.86, 7.3, and 

 6.16 lbs. of milk per pound of gain. 



In bacteriological tests milk taken directly from the teat contained 1,587 

 bacteria per cubic centimeter ; milk taken from the pail, 5,154 per cubic centi- 

 meter ; and milk from the cooler, 10,987. It was further found that the number 

 of bacteria in the air of the barn appears to correspond to a great extent with 

 the number in the milk. It is concluded from these te.sts that quickness and 

 simplicity in methods of handling milk reduce the risk of contamination, that 

 air-borne organisms play a great part in milk contamination, and that .special 

 care should be taken to have the air in barns as free from dust as possible. 



In making a ripened soft cheese of the Coulommier type, experiments to 

 determine the proportions and renneting temperature most suitable show the 



