876 EXPERIMENT Sa?AT10N RECORD. [Vol. 43 



The Purdue calf meal consists of corn meal, linseed meal, and liquid beet 

 blood (8 : 1 : 12) plus steamed ground bone to the extent of 1 per cent. This is* 

 dried for from 4 to 6 hours at a temperature not over 140° F. and then ground. 

 An hour or so before feeding it is mixed with four times its weight of warm 

 water, forming a jelly. This is again diluted at the time of feeding and is fed 

 at blood heat. Liquid blood meal was selected because metabolism trials at the 

 station (E. S. R., 42, p. 471) had shown that it is more readily digested than 

 commercial dried blood. 



The normal gro\\'th of dairy cattle, C. H. Eckles {Missouri Sta. Research 

 Bui. 36 (1020), pp. 3-20, figs. 5). — The author tabulates and presents in graphi- 

 cal form, by breeds, the average weight and the average height at withers each 

 month from birth to first calving of pure-bred heifers raised in the University 

 of Missouri dairy herd. The raaxinmm and minimum weight and height at 

 each age are also given. The records are continued beyond the first calving 

 by using weights and measurements taken 6 months after each parturition. 

 Jerseys, Holsteins, Ayrsliires, and Shorthorns are included, the Jerseys being 

 mainly of the American type. The following statements are made concerning 

 the method of management : 



" The calves receive a portion of the milk from their mothers from l>irth to 

 about two weeks of age. At this point 'he: ai'e gradually changed to skim- 

 milk supplemented by hay, usually alfalfa, or pasture, and a small amount of 

 grain which is mostly corn meal. From the time when the feeding of milk is 

 discontinued, which is about 6 months of age, until within a few weeks of the 

 date of first parturition, the heifers are placed on pasture during the summer, 

 while the winter ration is corn silage, some legume hay, and generally from 1 

 to 2 lbs. of grain daily. The object is to keep them in good growing condition 

 without allowing them at any time to become unnecessarily fat. . . . The 

 age at first calving was higher than in many herds, averaging 30 months fcr 

 the Holsteins, 29 for the Jerseys, and 28 for the Ayrshires." 



The data were compiled primarily for use in research work as a basis for 

 comparing the growth of experimental animals, but they are expected also to 

 be of use to breeders. Breed averages for heights and weights at maturity 

 are also presented. 



[A herd of grade Guernseys], O. I. Bergh (Minnesota Sta., Rpt. Grand 

 Rapids Stibsta., 1915-1919, pp. 7V/-79, figs. 2). — The annual milk and butter fat 

 production and the feed records from 1911 to 1919 of the substation's herd of 

 grade Guernseys are presented. An earlier report has been noted (E. S. R., 38, 

 p. 17G). Considerable increases in production and in economy of production are 

 attributed to the systematic grading. 



Announcement of the California State dairy cow competition, 1930- 

 1922, F. W. WoLL and P. I. Dougherty (California Sta. [Pamphlet], 1920, pp. 

 8). — This competition is being conducted according to the plan of the first one, 

 a report of which has been noted (E. S. R., 40, p. 375). 



The Argentine milking ewe, R. F. LuRO (Bol. Agr. Prov. Buenos Aires, 1 

 (1919), No. 2, pp. 6, S, 10. 12). — The method of managing milking ewes is out- 

 lined. It is stated that the ordinary ewe will average 0.35 to 0.4 liters of milk 

 daily throughout a lactation period of five months. The use of ewe.s' milk for 

 cheese making in Argentina appears to be increasing. 



The retention of milk, C. Porcher (Compt. Rend. Acad. Sci. [Paris], 170 

 (1920), No. 16, pp. 963-965).— The author finds that if the milk of a cow is re- 

 tained in the udder the lactose is resorbed and eliminated through the kidneys. 

 The osmotic pressure in the udder is maintained by an increase in the amount of 

 sodium chlorid present. These results are used to explain the abnormal composi- 

 tion of colostrum and of milk secreted under certain pathological conditions. 



