DAIKY FARMING DAIRYING. 875 



peas, and dent corn. Of the green crops planted clover and succotash proved 

 the least palatable. Suggestions are given for the feeding of cows in summer 

 and for the use of the summer silo. 



Analyses of the various feeds are appended. 



[Studies on the fat, total solids, and dirt content of milk], H. Fischer 

 (Die Ergchnisse dcr KontroUe einer Gcnosscn.schuftsmolkcrci, inbcaondcre 

 Untcrsuc/noiycn iibcr den Fcttgchalt, den Troekennubslanzgchali, und die 

 Yerunreinigung dcr Milch. Inaug. Diss., Ludicigs-Univ. (Jicsscn, 1U12, pp. 67). — 

 In these studies the maximum milk yield was found to be in April and May, 

 with a gradual decrease toward the fall and winter months. The daily varia- 

 tion of fat content ranged from 0.1 to 0.25 per cent. The fat content of the 

 milk was low in April and June, reaching its first maximum in July and its 

 second maximum in December. High fat content was associated with a high 

 total solids content. The nature of the food showtxl a si)ecific influence on the 

 character of the milk, a ration high in fat content giving milk of high fat 

 content. The frequency and manner of milking showed an inllueuce on the 

 composition of milk, the last i)art of the milking being the richest. 



Constants for normal variation in the fat content of mixed milk, It. Pearl 

 (Maine Sta. Bui. 221 {1V13), pp. 209-305). — In this paper the author applies 

 biometric methods to the experimental data comx>iled by Klose (E, S. li., oU, 

 p. 474). 



The results indicate that in general in the mixed milk of a large dairy herd 

 the percentage content of fat is lowest in the morning milk and usually 

 highest in the evening milk. Without exception the absolute amount of fat 

 is greatest in the morning milk, least in the evening milk, and intermediate 

 in amount at the midday milking, these amounts being dependent upon the 

 length of interval between milkings. The difference between morning and 

 evening milk in percentage of fat content is significantly smaller in March 

 and October than in May and July. The percentage of fat content of the total 

 day's milk rises steadily from March through October, approximately one-half 

 per cent, the greater part of this increase occurring between July and October, 

 and indicating that pasture conditions were a significant factor in producing 

 the result. The greatest absolute mean fat production per day was in May 

 with but slightly lower production in July and October. 



The percentage fat content of the mixed milk of a large herd exhibits a con- 

 siderable variation from day to day. It is most variable in March and October 

 and least variable in May and July. The absolute amount of fat produced per 

 day is roughly about t^^ice as variable relatively as is the percentage fat content 

 of the milk, indicating that the larger variation exists in the milk yield of the 

 herd rather than in the percentage fat content of the milk. The relative varia- 

 tion in absolute fat produced decreases steadily from March to October although 

 this decrease is small and not significant. The milk of any particular milking 

 of the day is no more variable in percentage of fat content than the milk of 

 any other milking of the day and the total day's milk is relatively less variable 

 in fat percentage than the milk from any single milking. In absolute amount 

 of fat the evening milk is relatively much more variable than the morning's 

 milk, indicating that during the night fat production in the udder is a more 

 uniform process than during the daytime when the cows are in some degree 

 active. 



Testing milk and cream for butter fat, O. F. Hunziker (Indiana Sta. Circ. 

 42 (1914), PP- 22, figs. 29). — This circular contains general information on 

 methods of testing milk, cream, skim milk, and buttermilk by the Babcock test. 



The origin of some of the streptococci found in milk, L. A. Rogers and. 

 A. O. Dahlberg (U. S. Dept. Agr., Jour. Agr. Research, 1 (1914), Xo 6, pp. 491" 



