DAIRY FARMING DAIRYING. 75 



acids rather than upon the proportion of ' amid ' nitrogen as found by the 

 Stutzer method. 



"Alfalfa hay has specific diuretic properties and its ingestion was generally 

 followed by a marked rise in the output of urine. This rise in renal activity 

 caused a depression in the milk flow which again rose in volume as the alfalfa 

 hay was withdrawn from the ration. The diuretic stimulus caused in some 

 cases a shrinkage in volume of from 5 to 6 lbs. on a flow of 25 lbs. daily. 

 It is possible that this diuretic effect is due to salts contained in the hay, yet 

 the possibility of the presence of specific substances of organic nature is not 

 excluded." 



Studies on the bacterial flora of various prepared feedstuffs in fresh and 

 fermented condition, with especial reference to their influence on milk, A. 

 WiGGEE (CentW. Bakt. [etc.], 2. AM., Jfl (1914), No. 1-8, pp. 1-232) .—After a 

 consideration of the tyi^es and number of bacterial flora found in bran, peanut 

 meal, and sesame meal, the author reports experiments testing the influence of 

 the inoculation of 0.01 gm. of these feeds into 100 cc. of milk. 



In both the fresh and fermented stage, this inoculation resulted in early per- 

 ceptible microscopic changes in both ordinary consumers' milk and in sterilized 

 milk. At 37° C. there occurred heavy gas development, while at 22° and at 

 12° the change was not so perceptible. In sterilized milk at 12° the bacteria 

 of the fluorescens group, except the lactic acid bacteria, appeared in large num- 

 bers. The results of these tests agree with those of other Investigators that the 

 Bacterium, guntheri develops better in fresh consumers' milk than in sterilized 

 milk. In sterilized milk the inoculation with fresh and fermented feeds results 

 in the development in general of a richer quality of microflora than under simi- 

 lar conditions in ordinary milk. 



Studies on two and three milkings per day of milch cows, H. Isaachsen, 

 A. Lalim, and J. Grande {Ber. Foringsfortioks Stat. Norges Landbrukshoiskole, 

 1913, pp. 11-33; alis. in ZentU. Agr. Clicm., 42 {1913), No. 10, pp. 710, 711).— 

 These tests indicated that for cows giving from 10 to 15 kg. (22 to 33 lbs.) of 

 milk per day. from 0.7 to 1 kg. more milk could be secured by three milkings 

 per day than by two milkings. There was no influence upon the fat percentage 

 of the milk. 



Experiments with, the Hegelund milk method and the ordinary good 

 milking, H. Isaachsen and J. Grande {Bcr. Foringsforsoks Stat. Norges Land- 

 brukshoiskolc, 1913, pp. 34-47; ahs. in ZcntU. ^Igr. Chcni., ^2 {1913), No. 10, pp. 

 711, 712). — Tests of the Hegelund method of milking, consisting in a manipu- 

 lation of the udder preliminary to milking, indicated but little advantage of this 

 method over the ordinary good milkhig methods. 



Studies on the fat content of cows' milk in various stages of milking, 

 H. Isaachsen {Ber. Foringsforsoks Stat. Norges Landbrukslwislcole, 1913, pp. 

 48-69; aJ}S. in ZentU. Agr. Chem., 42 {1913), No. 10, pp. 712-714).— It was found 

 that the percentage of fat of milk may vary from 1 per cent at the beginning of 

 the milking to 10 per cent at the close; that when milk is taken from one-half 

 the udder by the calf the fat content of the milk of the other half is similar to 

 that of the entire udder; that the content of dry matter is fairly constant from 

 day to day except when there are large changes in fat content; and that the con- 

 tent of fat-free dry matter is as large in the first milking as in the last portion. 



The limits of error in milking tests at intervals of one, two, and four 

 weeks, B. Mabtiny {Arh. Deut. Landw. Gesell, No. 254 {1913), pp. 27-32).— 

 During a four-week trial of a milking machine with 20 cows the total yields 

 obtained were compared with those obtained from weekly tests. Sampling once 

 in four weeks gave an average difference in milk yield of ±10.7 per cent, of fat 

 ±16.4; and a maximum difference in milk yield of ±17.1, and of fat ±27.05 



