10201 DAIRY FARMING DAIRYING. 577 



A study of forced feeding and methods used in advanced registry feed- 

 ing, H. O. IlENi)t;u.so-\ {Pennsylvania Sta. Rpt. I'JIG, pp. 303-Jfl9). — The jiuthor 

 tubulates the protein and energy in the feed consumed by cows undergoing 

 advanced registry (year) tests, considering 10 Guernsey, 6 Ayrshire, and 3 

 Jersey records made at the Pennsylvania Exparimont Station, and 1 Ilolstein 

 record (Missouri Chief Josephine) made at the IMissouri Station. The con- 

 sumptions are compared with the requirements on the Armshy standard. 



"With the Cuernsey grouj) it reciuired on the average 21.91 per cent more 

 protein and lAAVA per cent more energy to produce a pound of milk, and 20.21 

 l)er cent nrore protein and 14.94 per cent more energy to produce a pound of 

 butter fat under forced feeding than under standard feeding. With the Ayr- 

 shire group this was even more apparent. Here it required on the average 

 39.58 per cent more protein and 27.27 per cent more energy to produce a pound 

 of nulk, and 39.GS per cent more protein and 2.5.67 per cent more energy to 

 produce a pound of fat. . . . The Jer.sey group averaged almost the same 

 as the Guernseys, and Missouri Chief Josephine was somewhat lower than any, 

 averaging only G.02 per cent more protein and 20.80 per cent more energy to 

 produce a pound of milk and 21.45 per cent more protein and 12.08 per cent 

 nmre energy to produce a pound of fat when forced than if fed according to 

 the standard. 



" The average for the 20 cows, which is probably not far from the amounts 

 which should be fed to cows when running on advanced registry test was 27.23 

 per cent more protein and 1G.94 per cent more energy to produce a pound of 

 milk and 25.88 per cent more protein and 10. 4G per cent more energy to produce 

 a pound of fat under forced fee<ling than under standard feeding." 



Experimental tests with a number of reputed galactogogues are also reported. 

 Each test was made with 10 (in one case 9) cows. Cows of similar productivity 

 were paired off and fed (or otherwise treated) simultaneously or by the 

 reversal method during two periods of short duration (2 days or 1 week). 

 Results with feeding gentian and nux vomica, injecting pilocarpin hydrochlorid, 

 applying alcohol to the udder prior to milking, and changes in the character of 

 the grain ration were negative or inconclusive. Feeding sodium bicarbonate (2 

 oz. per day) produced slight but consistent increases in the amounts of jnilk. 

 Feeding of malt extract, which was relished by tlie cows, increased the milk 

 in the case of 7 of the 10 cows and increased the amount of fat in 9 ca.ses. 

 Ginger fed at the rate of 2 oz. per day was not particularly palatable, but the 

 percentage of fat was increased (varying from 0.011 to 0.334) in all 10 cases, 

 and in 7 cases the amount of fat was increa.sed. Withholding water for two 

 days tended to decrease the amounts of milk and fat. These positive results 

 are deemed suggestive rather than conclusive. 



Effects of drugs on milk and fat production, F. A. Hays and M. G. Thomas 

 (Jotir. Afjr. Research [U. S.], ID {1920), No. 3, pp. 123-130, ficjs. 8).— The galac- 

 togogic properties of the following substances were tested at the Delaware 

 Experiment Station : Air-slaked linre, Fowler's solution of ar.senic, gentian, 

 physostigmin (eserin) sulphate, sodium bicarbonate, ginger, and two tonic 

 ndxtures, one composed of linseed meal, saltpeter, ep.soni salts, gentian, fenu- 

 grek, charcoal, and snilphur, and tlie other of black sulphid of antimony, sulphur, 

 fennel, caraway, juniper berries, and common salt. The physostigmin was 

 injected hypodermically and the others were given with the feed at the rate 

 o^ 2 oz. per day. Each was administered to four cows during a 5-(lay period. 



There was sonre evidence that the air-slaked lime increased the amount of 

 milk significantly, and perhaps the amount of fat. Results with the other 

 sub.stances were entirely negative. 



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