DAIRY FARMING DAIRYING. 475 



second, the course of assimilation ; and third, the filtering ability of the mam- 

 njary glands. These glands seem to possess a resistance to some substances and 

 not to others. 



Influence of fertilizing and feeding on the milk constituents, O. Allemann 

 (Ahs. in Molk. Ztg. [HUdesheim], 27 {1913), No. 86, p. i6'6'6').— Various quan- 

 tities of iron lactate, calcium sulphate, the phosphates of calcium, magnesium, 

 and sodium, sodium chlorid. i3otassium chlorid, and potassium nitrate were fed 

 to milch covrs with their regular grain and hay ration. 



The inorganic salts showed no influence on the milk constituents. The feed- 

 ing of a large quantity of beets increased the volatile fatty acids. Feeds such 

 as sesame cake increased the quantity of oleates in the milk fat. Feed from 

 heavily fertilized land resulted in no change in the composition of the ash 

 content of milk. The fat and sugar content of milk proved to be independent of 

 either fertilizing or feeding. No relation was observed between the curd con- 

 tent of milk and fertilizing. 



The influence of work on the milk yield and fat content {Milchw. Zenthl., 

 42 {1913), No. H, pp. 429-432). — Cows were worked during 9 to 10 hours each 

 day with the result that their milk yield was decreased, while the content of 

 dry substance and fat in the milk was increased over the amounts obtained 

 during a rest period. 



The milk of cows in heat, H. Stenq {Arch. Hyg., 18 {1913), No. 6, pp. 219- 

 247; abs. in Centbl. Bakt. [etc.], 2. AM., 39 {1913), No. 4-1, p. i53).— Results of 

 tests indicate that there is a change in the chemical composition of milk during 

 the period of estrum, although the change is not uniform. The fat content is 

 often lowered, especially on the following day. The milk sugar content and 

 refraction remain the same or are slightly increased. The acid quantity is 

 somewhat increased and the milk becomes sour more rapidly during this 

 period. The specific gravity is changed with difiiculty. The milk at this time 

 is thought to contain a toxin (ovariotoxin) which is the cause of a form of 

 digestive trouble in infants. 



[Reag-ent for detecting- freshness in cows], H. Sciieel {Eignet sich die 

 Schardingerreaktion cwr Feststellung des Frischmilchendseins der Kiihcf 

 Inaug. Diss., Tierdrztl. Hochsch. Hannover, 1912; abs. in Milcliw. Zentbl.. 4'- 

 {1913), No. 13, pp. 393, 394).— Tests ^ere made of a formalin methylene blue 

 solution known as Schardinger's reagent. 



It was found that the foremilk of cows fresh in milk failed to discolor the 

 reagent in less than 30 minutes. Milk of cows in advanced lactation in most 

 cases discolored the reagent, the foremilk in 30 minutes and the strippings in 

 12 minutes. The reaction is altered by the time of milking, the condition of 

 the udder, and other factors, thus rendering a diagnosis as to the freshness of 

 cows by this reagent indecisive. 



Changes undergone in the milk of cows infected with foot-and-mouth 

 disease, O. Mezger, H. Jesser, and K. Hepp {Ztschr. Untersuch. NaJir. u. 

 Genussmtl., 25 {1913), No. 9, pp. 513-551).— It was observed that at the begin- 

 ning of the disease there was a concentration of the milk, especially as to the 

 content of fat and nitrogenous material, and frequently of the ash. chlorin, 

 and phosphoric acid, while the milk quantity decreased. With the improve- 

 ment of the animal, the milk quantity and the milk sugar content increased, 

 while the fat and nitrogenous material were lowered. It was noted that the 

 higher the milk sugar and ash content, the higher was the refraction of the 

 serum. The observations of other investigators are noted. 



[Composition of condensed milks], J. C. Brunnich {Ann. Rpt. Dept. Agr. 

 and Stock [Queensland], 1912-13, p. 11). — Analyses of 47 samples of condensed 



