D.AJRY FARMING DAIRYING. 271 



The Campine history, B. A. Gates {Framdmville, N. Y., 1913, pp. 46, figs. 

 19). — This publication deals with the origin, distribution, development, feeding, 

 care, management, and utility value of this breed of chickens. 



[Second international egg-'laying contest], J. O. Howe (Amer. Cult., 75 

 (1913), No. 46, p. 11, figs. 2).— In this contest, held at the Connecticut Agri- 

 cultural College, a White Leghorn broke the international record for egg pro- 

 duction in a year by laying 2S2 eggs. The best pen of 5 laid 1,190 eggs. 



Preservation of eggs by refrigeration in sterile air, M. F. Lescabde (Re- 

 frigerating Wo7-ld, 46 (1913), No. 5, p. 45).— This is a description of an egg- 

 preserving method whereby eggs are subjected to a mixture of carbon dioxid 

 and nitrogen in an autoclave, and the cases of eggs taken out, hermetically 

 sealed, and stored in cold storage rooms at a temperature varying between 33.8 

 and 35.6° F. By this method it is claimed that the waste of eggs is eliminated, 

 the eggs retain a " fresh " flavor and their full weight, and remain in good 

 condition longer after removal from cold storage. The cost of treatment and 

 preservation, including all depreciation, is estimated to be 3.44 cts. per dozen. 



German oyster culture, T. J. Albert (Daily Cons, and Trade Rpts. [U. S.], 

 16 (1913), No. 178, p. 637).— An. account of a German oyster fishery comprising 

 about 5,000 acres. It is stated that by careful cultivation it has been possible to 

 produce oysters equal in flavor to any foreign variety. The methods of culture, 

 feeding, and production for market purposes are explained. 



DAIRY FARMING—DAIRYING. 



Modern dairy guide to greater profits, M. H. Meyeb (Madison, Wis., 1913, 

 pp. 88, figs. 10). — A general treatise on modern dairy and creamery practice. 



Dairying and butter making on small farms, M. A. O'Callaghan (Dept. 

 Agr. N. S. Wales, Farmers' Bui. 65, pp. 18, figs. 5).— This publication gives gen- 

 eral instructions on the selection of dairy cattle, and on the feed, care, and man- 

 agement of dairy animals. The health of the herd is considered, together with 

 methods of caring for milk and cream and farm butter making. 



Correlation between form and function in the dairy cow, H. M. Kboon and 

 C. J. Rab (Tijdschr. Veeartsenijk., 38 (1911), No. 21, pp. 789-S2S).— Compari- 

 sons were made of the milk and milk-fat records of 100 Holstein cows in an 

 effort to determine the correlation between these records and the body charac- 

 teristics of the animals. The cows were grouped into 10 classes, according to 

 milk yield (2,000 to 7,000 kg.) and milk-fat record (80 to 240 kg.), with a re- 

 sulting classification giving the number of cows in each class as follows: As 

 to milk yield, 5, 5, 16, 17, 22, 22, 8, 3, 1, 1 ; as to butter-fat yield, 9, 15, 17, 

 17, 23, 12, 5, 1, 1, 0. A close correlation between the milk yield and butter-fat 

 record is thus noted. 



Comparisons were then made of the body form and the number of animals 

 of all classes for both milk and fat yield found under each body characteristic. 

 In this case also the number of animals of each class for both milk and fat 

 yield corresponded very closely. The body characteristics noted were length 

 of head, breadth of forehead, shape of poll, thickness of horn at base, color and 

 quality of horn, length of horn, quality of ear, hair growth on the head and 

 poll, size of nose and mouth, color of nostril, and other similar points usually 

 indicative of productive capacity. 



There is appended a bibliography of 27 titles. 



Red Polls for dairying, S. S. Cameron (Jour. Dept. Agr. Victoria, 11 (1913), 

 No. 9, pp. 564-569, figs. 7). — In this article the author reviews the successful 

 work of the station herd of Red Poll cattle during 3 seasons. Milk-fat tests 



29663°— No. 3—14 6 



