DAIEY FARMING — DAIRYING. 77 



Cost of production of milk, J. P. Grieb {Prairie Farmer, 8Jf (1910), No. 20, 

 pp. 8, 9, 23).— A paper read before the American Chemical Society at Chicago 

 in September, 1910, which contains an itemized account of a 160-acr3 farm near 

 Elgin, 111. The cost of producing milk according to the figures submitted was 

 2.43 cts. per pound. 



Report of the dairyman, F. H. Denniss {Tennessee Sta. Rpt. JOOD, p. 101).— 

 During 1909 the average cost of lieeping the station herd of 30 cows was $5.06 

 per cow greater than for 1908, due to a more liberal grain ration. The average 

 increased production for each cow over 1908 was 375.2 lbs. of milk and 23.14 

 lbs. of butter fat. and the average increased profit per cow was for milk $4.72 

 and for butter $11.01. 



Has colostral milk bactericidal properties? M, Bub {CentU. Balct. [etc.], 

 2. AM., 27 {1910), No. 13-16, pp. 321-336).— The growth of Bacillus pyocyaneus, 

 paratyphus bacillus A and B, and common coli bacilli, was retarded when colos- 

 tral milk was inoculated with pure cultures of these organisms. In some cases 

 there was an actual decrease of the bacteria normally present in milk 12 hours 

 after milking. The retarding effect on bacterial growth was found to vary in 

 colostral milks from different individuals, but the author thinks it doubtful if 

 colostral milk has germicidal properties, as the restraining force was due, in 

 part at least, to agglutination. Phagocytosis had no essential share in re- 

 straining the development of the germs. 



Results of milk tests in the vicinity of Chemnitz, A. Behre {Milcliw. 

 ZentU., 6 {1910), No. 9, pp. 39^-^07).— Analyses of goat's and cow's milk are 

 reported. As a rule the morning milk was lower in fat and total solids than 

 the evening milk. 



Testing cream for butter fat, O. F. Hunzikeb et al. {Indiana Sta. Bui. 

 lJi5, pp. 531-595, figs. IS). — The purpose of the experiments described in this 

 bulletin was to determine definitely and bring out clearly the lack of uniformity 

 in the results of the Babcock test with cream, and to recommend modifications of 

 the test to remove its objectionable features; also, to increase the accuracy 

 and reliability of the test without curtailing its simplicity and rapidity. 



The method of calibration of Babcock test bottles is described, and the burette 

 method is recommended. Glassware such as is used in Indiana creameries, 

 numbering in all G,513 pieces, was tested by the station. The results showed 

 that 18.8 per cent of the cream test bottles and 1.1 per cent of the milk test 

 bottles were incorrect. 



" The errors in the cream test bottles ranged from 0.5 per cent to 10 per cent. 

 The errors in the milk test bottles ranged from 0.2 per cent to 2 per cent. In 

 the case of some creameries their entire outfit was inaccurate." 



The factors which entered into the selection of the style of cream test bottle 

 to be used in creameries and the necessity of taking accurate and aliquot por- 

 tions of composite samples are discussed. The use of cream sampling tubes 

 (cream thieves) is not recommended, because the mechanical condition of most 

 of the gathered cream is such that most of these contrivances are hindrances. 



The daily shipments of cream from 6 patrons were sampled for single and for 

 composite tests. The single sample tests averaged 39.5 per cent of fat. The 

 composite samples were kept under different environments for 2 weeks, with the 

 following results: In an ice box, tightly sealed, 39.5 per cent of fat; loosely 

 sealed, 40.5 per cent; and open, 43 per cent; left in the receiving room, tightly 

 sealed, 43 per cent ; loosely sealed, 44 per cent ; and open, 50 per cent ; near the 

 boiler, tightly sealed, 44.5 per cent; loosely sealed, 46.5 per cent; and open, 

 69 per cent. Tests with different types of bottles for storing samples showed 

 that the abandonment of bottles sealed with paper caps or jelly glasses sealed 



