DAIBY PAEMING DAIEYINQ. 776 



duced the bacterial content. The soaking of the rubber tubes and teat cups 

 in a 5 per cent solution of calcium chlorid saturated with sodium chlorid aided 

 in reducing the germ content. 



The interpretation of milk records, W. Gavin (Jour. Roy. Agr. Soc. Eng- 

 land. 73 {1912), pp. 158-174, figs. 9). — The author describes in this paper the 

 results he has obtained in a statistical study of the milk records of 2,665 cows. 



With a \iew to finding a single definite numerical value to express the inhe- 

 rent milking capacity of a cow, he arrives at a figure which he calls the 

 " revised maximum " and defines as the maximum daily yield maintained or 

 exceeded for not less than 3 weeks. It is shown that this figure " bears a close 

 relationship to the total yield of a normal lactation, and shows rather less vari- 

 ation than that total. It is outside two of the most active external influences, 

 viz. length of lactation and time of service, and it is suggested that general en- 

 vironment has a minimum effect upon it." 



A table is included for correcting the figure for variations due to age, time 

 of year, etc. It is also shown how this figure may be used in examining the 

 inheritance of milk-yielding capacity. 



The value of the escutcheon in judging' dairy cattle, C. F. Moban ( Vermont 

 Sta. Bui. 170, pp. 125, i26).— Studies were made of the milk records of 88 

 cows to determine the value of the Guenon theory as to the relationship of the 

 escutcheon to the milk fiow of dairy animals. It is concluded that " the results 

 showed nothing more than chance agreements." The wisdom of retaining this 

 point on the judging score card of dairy animals is questioned. 



Building up the dairy herds of Ohio (Ohio Sta. Circ. 135, pp. 79-100, figs. 

 11). — This circular deals in a general way with the grading and building up 

 of the dairy herds of Ohio. It treats of the dniry type desired, the use of pure- 

 bred sires, the value of community breeding and of breeding associations, and 

 other related topics. A suggested constitution and by-laws for cooperative 

 breeders' associations is appended. 



Care of the dairy herd (Ohio Sta. Circ. 136, pp. 101-126, figs. 7).— This 

 circular treats of the general care of the dairy herd, including such items as 

 equipment, methods, care of the bull, health of the herd, and treatment of com- 

 mon dairy diseases. 



Milk production in Canada, J. H. Grisdale (Canada Expt. Farms Bui. 72, 

 pp. 190, pis. 36, figs. 14). — This bulletin is an extensive popular treatise on 

 dairying and dairy management. The main subjects treated are crop rotation, 

 the dairy barn, selection of the dairy animal, milk production, care and feeding 

 problems, dairy feeds and their feeding value, and sicknesses of the milch cow. 

 There is included a chapter on Canadian feeding experiments with dairy cattle. 

 These have been previously reported at various times. 



The modern dairy, P. Wauteks and Mme. Haentjens (La Laiterie Moderne. 

 Paris, 1912, pp. 127, pi. 1, figs. 75). — This volume deals with the general 

 topics of the composition, bacteriological content, and care of milk, creamery 

 practice, and the French methods of butter and cheese making. 



The work of the department of milk science and dairy practice, R. W. 

 Raudnitz and W. Gbimmeb (Separate from Monatsschr. Kinderheilk., 12 

 (1913), Ref., No. 1, pp. 71). — In this the authors discuss the scientific work 

 that has been carried on relating to the composition of milk, enzym action in 

 milk, bacteriology of milk, disease infection, and other related subjects. 



Studies of the rennet coagulation of milk, R. M. Washbuen and A. P. 

 BiGEi.ow (Vermont Sta. Bui. 170, pp. 120, i2i).— Believing that the rapidity 

 of the coagulation of milk when rennet is added might afford some clue as to 

 the relative merits of milks for infant feeding, a series of trials was conducted 

 in late March and through April, using the mUk given morning and night sepa- 



