172 EXPERIMENT STATION RECORD, [Vol.37 



Dairy cattle feeding and management, C. W. Labson and F. S. Putney 

 (New York: John Wiley d Sons, 1917, pp. XX +471, figs. /2cS).— This book, 

 which is intended for students and others interested in dairy cattle feeding and 

 management, has been prepared by the authors primarily to meet the need of a 

 textbook to broaden the field of the ordinary lecture course. A brief bibli- 

 ography follows each lecture and the appendix gives suggested practicum 

 exercises. 



Dairy farming, J. Michels (Peebles, Wis.: Author, 1916. 8. ed. rev., pp. .$00, 

 figs. 89). — This is a revi.<5ed and enlarged edition of this text and reference 

 book for dairy students and farmers (E. S. R., 26. p. 574). 



Dairying in Denmark, J. J. Dunne (Better Business, 2 (1917), No. 2, pp. 

 127-162, figs. 2). — This review of the organization of the dairy indu.stry of 

 Denmark deals especially with the establishment and growth of cooperative 

 creameries, butter shows, and the use of the statutory trademark for Danish 

 butter. 



Kerry and Dexter cattle as producers of milk and butter fat, C. S. Plltmb 

 (Anicr. Kerry and Dextrr Cattle Cluh Bui. 6 (1917). pp. 5-16. figs, i/).— Milk 

 and milk fat records of Kerry and Dexter cows in America and England and 

 notes on the weight of Dexter cattle are given. 



The highest year's records reported in America are for Kerry cows 6,103.0 

 lbs. of milk containing 269.8 lbs. of fat and for Dexter cows 9.046 lbs. of milk 

 testing 4.26 per cent fat. The Dexter cow Bognut of Waddington, in the Ohio 

 State University herd, produced in 1913 6.261 lbs. of milk, the percentage of fat 

 ranging from 4 to 5.6. 



A score card for dairy cows, E. G. WoonwxRD (Breeder's Ga:., 71 (1917), 

 No. 5, pp. 210. 212. fig. 1). — Some of the defects of the breed score card for 

 dairy cows are noted. A score card is given which has been prepared with a 

 view to pointing out without too much detail the relation between the appear- 

 ance of the cow and her various functions which are essential to production. 



Relation between the quantity of milk formed and that obtained in milk- 

 ing, S. G. ZwART (Ztsehr. Fleiseh w. Milehhyg., 26 (1916), Nos. 15. pp. 231-234: 

 16, pp. 2.'i6-250 ; abs. in Intcrnnt. Inst. Agr. [Rome'\, Intemnt. Rev. Sci. and 

 Prnct. Agr., 7 (1916), No. 8. pp. 1139-1141). — The author reviews the literature 

 and reports results of experiments on the relation of the quantity of milk formed 

 and that obtained during the process of milking. 



Tlie experimental results failed to confirm the theory that the greater por- 

 tion of the milk is formed during the interval between milkings. In reference 

 to the theory that milk is chiefly formed during milking, it was repeatedly 

 possible to inject into the udder all the milk and in some cases twice the 

 quantity of milk previously drawn from the udder. From results obtaine*! in 

 attempts to determine by exact measurement the quantity of milk formed in 

 the udder, the author concludes that, while there is great variation in normal 

 cows in good condition of l.TCtation, on the average the quantities (»f milk formed 

 during the period of rest and during milking by b.-ind are equal. 



The influence of parturition on the composition and properties of the milk 

 and milk fat of the cow, C. H. Ecki-es and L. S. Palmer (Jour. Biol. Cliem., 

 27 (1916), No. 2, pp. 3 l.'i-.'i2 6). —In this paper, contributed from the Mi.ssouri 

 Experiment Station, data collected in cooperation with the Dairy Division of 

 the U. S. Department of Agriculture are presented on the effects of parturition 

 on the composition of colostrum milk and milk fat as influenced (1) by milking 

 the cow up to the time of parturition and (2) by the length of the period the 

 cow is dry before parturition. The general characteristics of colostrum milk 

 are discussed and shown in tabular form, minimum, maximum, and average 

 values of the various constituents being given as found by various investigators. 



