1919] DAIRY FARMING DAIRYING. 677 



Suggestions are given with respect to purchasing stock and disposing of 

 culls. It is noted that points lil^e longevity, regularity of breeding, ease of 

 milking, and low demand for veterinary services are often overlooked in se- 

 lecting family lines for specialization. 



The discussion of marketing problems consists mostly of accounts of the 

 origin and methods of the Sheboygan County (Wis.) Cheese Producers' Federa- 

 tion and the Milwaukee Milk and Cream Shippers' Association. These are 

 both cooperative organizations of producers. It Is stated that the former, 

 consisting of about 45 local associations, successfully fought the monopolistic 

 tendency of the dairy board at Plynfouth, Wis., and that the latter opposed the 

 Milwaukee health authorities in their refusal to accept pasteurized milk in 

 lieu of milk from tuberculin-tested herds. 



Factors that influence the profits in dairy farming, W. J. Fraser {Rpt. 

 Proc. Conn. Dairymen's Assoc, S6 {1917), pp. 146-152).— In the coui'se of this 

 general discussion, brief mention is made of some results of a survey of the 

 cost of milk production on 317 farms in northern Illinois. The close correla- 

 tion between the average milk production of the cows of the herd and the 

 labor income is pointed out. 



How to find the price of protein in milk, W. M. Esten (Rpt. Proc. Conn. 

 Dairyman's Assoc, 36 (1917), pp. 7-1^. — Assuming that 5 lbs. of milk sugar 

 and 8.4 lbs. of protein are contained in 100 lbs. of milk, irrespective of fat 

 content, the author presents tables showing that with sugar at 9 cts. and but- 

 ter fat at 45 cts. a pound, the dairyman generally sells his milk proteins at a 

 lower price than he pays for protein In feeding stuffs and below the market 

 rate for meat proteins. This is especially true for milk of high fat percentage 

 even with a sliding scale of prices based on fat content. The cost of proteins 

 in feeds was computed by assuming that the relative cost of a pound of protein 

 and a pound of carbohydrates or fats is in the ratio of 9 : 1. 



How dairying built up a community, J. C. McDowell (V. S. Dept. Agr. 

 Yearbook 1918, pp. 153-168, pis. 4)- — This is an account of the incidental re- 

 sults to the community of the opening at Grove City, Pa., in May, 1915, of an 

 experimental cooperative creamery established by the Dairy Division of the 

 Bureau of Animal Industry, for the purpose of conducting research work on a 

 commercial scale. It is claimed that a spirit of cooperation has been developed 

 between the business men of the city and the farmers. Farmers have been 

 admitted to the Commercial Club, and the banks finance the purchase of pure- 

 bred cattle. Active interest has been taken In the local cow-test association, 

 the number of accredited (tuberculosis-free) herds has greatly increased, and 

 a rivalry in the production of clean milk has been brought about. Many 

 silos have been built and barns repaired. A Jersey and a Holstein coopei'ative 

 bull association, a Guernsey breeders' association, a boys' and girls' purebred 

 cattle club, and an accredited dairy cattle show and sales association have all 

 been organized since the establishment of the creamery. 



Factors influencing the composition of milk, C. H. Eckles, L. S. Palmee, 

 and W. W. Swett (Missouri Sta. Bui. 163 (1919), pp. 33, 34).— The only phase 

 of this project continued during 1917-18 was the " influence of condition at 

 parturition on composition of milk and butter fat." The same cow was used 

 as in the two preceding years (E. S. II., 38, p. 682). When she calved in Au- 

 gust, 1917, she was 250 lbs. heavier than in previous years and her milk im- 

 mediately following parturition was of normal composition. During the two 

 months on a nflnimum protein plane, the protein and fat percentages were 

 higher than those previously observed. The responses to changes in protein 

 Intake resembled those of 1916-17. 



