• DAIRY FARMINO DAIRYING. 871 



COWS, the bacteria that the milk does coutaiu are of a deslral)l(' kind, favorably 

 influeucing the flavor ami character of the dairy ])roducts. 



The comparative efficiency for milk production of the nitrogen of alfalfa 

 hay and corn grain. H B. Haut and (i. C IIumphkky ( Wisconsin Stu. Research 

 Bui. 33 (I91.'f), pp. 108-119, figs. 3). — This material has been previously reported 

 from another source (E. S. R., 32, p. 74). 



Feeding experiment with milch cows, or the value of beer yeast, V. 

 Rennkb (Wchnschi: Brau.. 31 (WlJf), No. ^9, pp. 7/73-^76). — In this experiment 

 fresh beer yeast when fed in quantities of from 12 to 17 kg. (26 to 37 lbs.) per 

 head per day as a supplementary feed to milch cows increased both the milk 

 yield and the milk fat percentage over that obtained by a ration in which either 

 rape seed cake or palm kernel cake was usetl. The composition of the yeast is 

 given as water 87.92, protein 6.48, f;'.t 0.06, nitrogen-free extract 4.56, fiber 0.14, 

 and ash 0.84 per cent. 



The effect of repeated injections of pituitrine on milk secretion, S. Simpson 

 and R. L. Hill (Amer. Jour. Physiol., 36 {1915), No. 3, pp. 3 -i7-351).— This ma- 

 terial has been noted previously from another source (E. S. R., 32, p. 268). 



A Danish cow testing association, J. J. Dunne (Hoard's Dairyman, 49 

 {1915), No. 11. p. 4~4)- — From data presented in the annual report of the cow 

 testing association on the Island of Funen, Denmark, the author concludes that 

 it cost more to produce 1 lb. of milk rich in fat than it did to produce 1 lb. of 

 milk poor in fat, but that 1 lb. of butter was more cheaply produced from the 

 milk rich in fat. 



The average Jersey cow consumed about 1.000 feed units less than the aver- 

 age red Danish cow, and yielded 22 lbs. more of butter per year. The Jersey 

 was the more economical butter producer, but the red Danish with a 3.3 milk 

 fat percentage was the more economical as a milk producer. 



In milking a cow on different occasions and from different teats it was found 

 in a single milking the first streams contained 0.25 per cent of fat, this increas- 

 ing until the last few streams tested 9.4 per cent. 



Data are presented showing the i-emarkable improvement that has been made 

 during the past ten yeai'S in the producing capacity of the dairies under the 

 stimulus of the cow testing association. 



Rules and regulations governing the operation of the Babcock test {Iowa 

 Dairy and Food Com. Bui. 11 {1915), pp. 6). — General information on the use 

 of the Babcock test. 



Coming standards of market milk, G. L. Noble {MilJc Dealer, J^ {1915), Nos. 

 5, pp. 32-35; 6, pp. 14-18). — A discussion of the milk standards of the various 

 cities and the tendency toward more rigid municipal control. 



The bacteriological control of public milk supplies, W. D. Frost {Trans. 

 Wis. Acad. Sci., Arts, and Letters, 17 {1914), pt. 2, No. 6, pp. 1305-1365, pis. 2, 

 figs. 8). — ^After a detailed description of the bacteriological methods of milk 

 analysis used, the author discusses the results of his studies of the different 

 grades of milk obtained from various sources. Under winter conditions the 

 raw milks had an average bacterial content of 2,000,000 per cubic centimeter, 

 those pasteurized in bottles 532,000, inspected milk 159.560, and certified milk 

 20,000. 



The number of colonlike bacteria, i. e.. those fermenting lactose with the 

 formation of gas, were found in the various grades of milk in the order: 

 Raw milk, ins?pected milk, certified milk, and pasteurized milk. Bacterium 

 welchii was found to be present in considerable numbers in raw milks, 3.2 

 being the average number found to each 20 cc. It was found with practically 

 equal frequency in pasteurized milks, less frequently in inspecte<l milks, and 



