1920] 



DAIRY FARMING DAIRYING. 469 



The net income represents the sum of the market values of the hutter fat, 

 skim milk, and cut liay, less the value of the alfalfa hay fed. Hay in both cases 

 was charged at $15 a ton. 



The weights of the cows are also recorded. In general, there was an in- 

 crease in weight 



Cjilves make biggest gain on heavy skim milk ration {U. S. Dept. Agr., 

 Weekly Neics Letter, 7 (1020), No. U-JfS, p. 8; also in Hoard's Dairyman, 59 

 {i:)20), No. 25, p. 1479).— A brief sunmiary of calf feeding experiments con- 

 ducted by the Dairy Division at the Beltsville (Md.) Experiment Farm is pre- 

 sented. Four groups of 4 calves each were fed on skim milk exclusively for 70 

 days beginning at the age of 15 days. The daily milk ration of groups 1, 2, and 

 3 equallcHl, respectively, one-seventh, one-sixth, and one-tifth of the body weight 

 or 13.5, 17, and 21 lbs. per head. Group 1 made an average daily gain of 0.95 lb. 

 per head, group 2 1.09 lbs., and group 3 1.26 lbs., but the milk requirements per 

 pound of gain were, respectively, 14.4, 15.6, and 17 lbs. The fourtli group, which 

 received a full feed of milk (averaging 24.2 lbs. per head daily), made a daily 

 gain of 1.4S lbs. and consumed 16.6 lbs. per pound of gain. 



Cost of milk production, D. T. Gray (North Carolina Sta. Rpt. 1919, pp. 53, 

 54).— A brief report is made of a study by S. Combs of tlie cost of milk produc- 

 tion in " more than a dozen herds " near Greensboro, N. C. The average amounts 

 of feed and labor used per 100 lbs. of milk were as follows : Concentrates 52.9 

 lbs., dry roughage 56.8 lbs., succulent feed 132.4 lbs., man labor 3.4 hours, and 

 horse labor 1.8 liours. In addition there was a charge of 11.2 cts. for pasture, 

 and the excess of miscellaneous charges over credits was 3.7 cts. 



A comparison of fat tests in milk as determined by a cow-testing asso- 

 ciation and by a creamery, H. C. Troy (Netv York Cornell Sta. Bal. 4OO 

 (1920), pp. 3-66, figs. 2). — Tlie bulk of this publication consists of tables in 

 which the production records of 22 herds each month as estimated by a cow-test- 

 ing association from two successive milkings are exhibited in parallel columns 

 with the semimonthly production as determined by the milk delivered to the 

 college creamery. There were 32 records where the herds were tested for 12 

 consecutive months and 21 records for lesser periods. 



The weighed average of the fat percentages of all the records was 4.51 in the 

 case of the association tests and 4.49 in the case of the creamery tests. It was 

 found that the two tests agi-eed very well in individual herds if production for a 

 whole year is considered, but there were a number of marked discrepancies in 

 I he shorter records. 



I'hospliorus in butter, J. T. CusiCK (New York Cornell Sta. Mem., SO (1920), 

 pp. l.')9-187). — Two duplicate series of experimental butters were made from 

 uniform lots of sweet cream treated in the following ways: (1) Ripened with 

 lactic starter and churned raw, (2) churned raw without starter, (3) pasteur- 

 ized after the addition of enough lactic acid to make the acidity 0.38 per cent, 

 (4) self-riitened to an acidity of 0.35 per cent and churned raw, (5) made 0.35 

 per cent acid by the addition of lactic acid and churned raw, (6) pasteurized 

 without starter, and (7) ripened with starter after pasteurization. Both salted 

 and unsalted samples of butter were made up from each portion of cream. 

 Analyses of these samples a few days after churning indicated that pasteuriza- 

 tion had rendered certain of the organic phosphorus compounds of the protein 

 residue more soluble so that they were lost in churning. In both the pasteurized 

 and unpasteurized samples more phosphorus was lost in churning from ripened 

 than from unripened cream. 



When the samples were again analyzed after 15 months' storage it was found 

 fhat most of the soluble orgaoic phosphorus bad been transformed into inorganic 



