DAIRY FARMING DAIRYING. 475 



on the composition of first-drawn and last-drawn milk, in which it was found 

 that " considerably the largest yield was given in the morning after the longest 

 interval between the milkiugs." The first pint drawn from each cow contained 

 on the average 1.26 per cent of fat at 5 a. m., 2.16 per cent at 12.30 noon, and 

 3.57 per cent at 6.30 p. m. as compared with average percentages of fat in the 

 strippings of 6.03, 6.56, and 5.59 per cent, respectively. 



Data on the variations in the composition of milk during the process of milk- 

 ing are included. It was estimated that the solids-not-fat were not less in the 

 first-drawn milk, nor did they increase in the last-drawn milk. 



Contribution on the different forms of lactic ferment, C. Gorini {Atti R. 

 Accad. Lincei, Rend. CI. Set. Fis., Mat. e Nat., 5. ser., 21 {1912), II, No. 11, pp. 

 790-796). — In this article the author reviews the findings of previous investiga- 

 tions of forms of the lactic ferment and gives brief descriptions of various bac- 

 teria found. 



The butter tests for 1912, R. H. Evans (Jour. Brit. Dairy Farmers' Assoc, 

 27 (191S), pp. 1S9-158).— The average butter ratio of 54 cows during a 62-day 

 milking period was 1 : 25.82, and the average yield of butter per 24 hours milk- 

 ing period was 1 lb. 14f oz. There are appended tables showing the number of 

 cattle of the various breeds tested since 1895 with their average period of lac- 

 tation, weight of butter, butter ratios, and scores ; also the average yield of 

 butter of the different breeds at different periods, and comparisons of churn- 

 ings and of analyses for the different breeds. 



[Feeding- potatoes for cheese production], J. C. Loomis (Pacific Rural Press, 

 85 (191S),-No. 21, p. 597). — This article reviews the work of a California 

 dairyman in feeding raw potatoes to dairy cows for cheese production. The 

 potatoes supplanted silage and a portion of the alfalfa hay allowance. 



It is stated that in feeding 288 cows for a period of over 3 months the yield 

 of cheese was nearly doubled. The estimated saving of feed on the poteto 

 ration was $38 per day and the increased yield of cheese $56, making a total 

 net gain of $94 daily In favor of the potato feed. Furthermore, the cattle 

 increased in weight and condition. Attention is called to the danger of bloat- 

 ing on the potato ration. 



The manufacture of Cheddar cheese, Agrostis (Mark Lane Express, 109 

 (1913), No. 4265, pp. 889, 891, figs. 5).— This is a general article dealing with 

 the usual method employed in the dairies of Somersetshire, England. 



The manufacture of cheese of the Cheddar type from pasteurized milk, 

 J. L. Sammis and A. T. Beuhn (JJ. 8. Dept. Agr., Bur. Anim. Indus. Bui. 165, 

 pp. 95, pis. 6, figs. 6). — This embodies the cooperative work at the Wisconsin 

 Station previously reported (E. S. R., 28, p. 581). 



Tattg, the fermented milk of Scandinavia, W. Freund (MolJc. Ztg. [Hildes- 

 heim], 27 (1913), No. 34, pp. 661, 662).— This subject has been previously re- 

 ferred to (E. S. R., 27, p. 880). The author discusses the dietetic value of 

 this food and compares it with yoghourt as a food for convalescents. 



Intoxicating alcohol of milk, C. Grotjd (Ind/us. Lait. [Paris], 38 (1913), 

 No. 22, pp. 349-351). — A short article on the preparation of mUk champagne, 

 better known as " kefir," and composed of sugar 10 gm., milk 1 liter, and yeast 4 

 gm. Fermentation takes place in 24 hours at a temperature of from 14 to 15° C. 



Manufacture of milk powder from various preserved milks, Hittcher 

 (Molk. Ztg. [Hildesheim], 27 (1913), No. 35, pp. 675, 676).— In this article the 

 author discusses the general advantages of the commercial product, milk powder, 

 and compares the German and American methods of manufacture. It is esti- 

 mated that 1 kg. of powder may be produced from 8 liters of whole milk or 11 

 liters of skim milk. 



