DAIRY FARMING — DAIRYING. 775 



fed and the method of feeding the supplementary feeds. The feeder's ability 

 to encourage and teach the calves to eat dry feeds is an important factor to 

 consider in raising calves by hand. 



"The amount of food nutrients required per day by growing calves is, ap- 

 proximately, i lb. of protein, 1 lb. of carbohydrates, and 1.05 lb. of fat. The 

 above figures are based upon the total amount rather than the amount of 

 digestible nutrients consumed. 



" The rate of growth in height of dairy calves is rather uniform during the 

 first six months of their life. The average monthly growth for an average-sized 

 calf should be from 1.5 in. to 2 in., although certain individuals will very much 

 exceed these figures. 



"As dairy calves advance in age their relation between height and weight 

 gradually changes. A calf at 30 days of age should weigh, approximately, 3 lbs. 

 for each inch in height. This figure gradually increases until, at six months of 

 age, the average calf should weigh, approximately, 6.5 lbs. for each inch in 

 height." 



Work thus far completed indicates that cotton-seed meal has very little effect 

 on the breeding properties of dairy heifers. 



In continuation of the report previously noted (E. S. R., 30, p. 575) on the 

 pasteurization of cream for butter making, it appears that " the germ-killing 

 efficiency of pasteurization varies witli the bacterial flora of the cream, and 

 the latter in turn varies with the season of the year. 



"Extremely high pasteurizing temperatures, such as 185° F. and higher, 

 while efficient in destroying germs, may cause a very poor quality of butter 

 when used on very sour cream. The resulting butter tends to have a disa- 

 greeable oily flavor, suggesting also fishiness. This is particularly true in early 

 summer when the cows are on green pasture and the butter fat contains a 

 relatively high percentage of olein, which appears to yield to the oxidizing action 

 of the combination of high acid and high heat. Under these conditions the 

 lower pasteurizing temperatures, such as 160 to 165° flash, and 145° holding, 

 give decidedly better resiilts. 



" Vat pasteurization, while producing a good flavor, appears to give the liutter 

 a more or less mealy texture. This is probably due to the prolonged exposure 

 to heat due to slow cooling. 



" Butter made from cream properly pasteurized shows a decided improvement 

 over butter made from raw cream of the same quality." 



Directions for the manufacture of commercial buttermilk from skim milk 

 or whole milk, based on the station work, are presented. In order to produce 

 a buttermilk of good quality and possessing the proper balance of flavor, acidity, 

 body, and holding-together property it seems necessary to use two separate and 

 distinct species of lactic acid bacteria, viz. Bacillus btilgaricns and Strepto- 

 coccus lacticus. Where a whole milk buttermilk is desired (I)uttermilk contain- 

 ing milk fat) a much better flavor is produced when the whole milk is first 

 separated, only the skim milk soured, and the cream mixed back into the prod- 

 uct after the fermentation is completed. In this way the prolonged exposure 

 of the fat to the high acid, which gives the finished product a rather coarse 

 flavor, bordering on rancidity, is avoided and the buttermilk has a rich, smooth, 

 and creamy flavor. 



Milk inspections, R. M. Allen {Kentucky Sta. Food and Drugs Bien. Rpt., 8 

 (1913-1915), pp. 21-25). — It is stated that very practical and effective methods 

 of milk inspection have been worked out in Kentucky, and that these methods 

 are showing a widespread improvement in both the chemical and bacterio- 

 logical purity of the State's milk supply. Bacteriological examinations directed 

 toward both market samples and the processes in the dairy and milk depots 



