180 EXPERIMENT STATION RECORD. 



the end of the expei'iment. The casein of the milk in cold storage was rapidly 

 digested until more than 50 per cent of it was changed to soluble compounds. 



The milk of cows afflicted with foot-and-mouth disease, G. Cornalba {Agr. 

 Mod., J J, (I90S), No. 8, 1)1). 103, 10-',; Indus. Latt. e Zootec, 6 {1908), No. 8, i)p. 

 83, 8Jf). — A brief summary of information, showing that the quantity of milk 

 given diminishes somewhat according to the gravity of the infection, ranging 

 from a loss of one-third to that of the total amount of milk. The chemical com- 

 position Is not noticeably altered, but the physical characteristics are somewhat 

 ditforcnt from those of normal milk. The milk should not be used for food. 



Tests of daily cows, 1906-7, F. W. Woll and R. T. Harris ( Wisconsin Sta. 

 Bui. mo. 1)1). 3-39, pi. 1, figs. 16).— The tests previously referred to (E. S. R., 20, 

 p. 77 ) are here reported in more detail, and photographs of a considerable num- 

 ber of the cows included in the tests are reproduced. 



The Kirkee civil dairy, F. Fletcher (Dept. Agr. Bombay, Ann. Rpt. Expt. 

 Work Poona Agr. Sta. 1906-1, pp. 20-33).— The objects of the dairy are stated 

 and the records of the yields and financial returns by several groups of cows 

 and buffaloes of different breeds are given. 



The problem of the poor cow, W. J. Frazer {Illinois Sta. Circ. 114, PP' 8, 

 figs. 3). — The records of different cows in the same herd are compared in such 

 a way as to show the wide differences commonly found in productive capacity, 

 the purpose being to interest dairymen in the testing of their cows and increase 

 their profits by weeding out the poor ones. 



Why and how to test dairy cows, W. J. Fraser {Illinois Sta. Circ. 115, pp. 

 12, figs. //). — The improvement accomplished by weighing and testing milk and 

 by other progressive methods in conducting a dairy is described and illustrated 

 by concrete example, and explicit information is given regarding the weighing 

 and testing of milk for the purpose of determining good and poor cows. 



Milk supply of Kentucky — Louisville, R. M. Allen {Kentucky Sta. Bui. 134, 

 pp. 15-323, pis. 20, dgin. 1 ) . — The results of the inspection of a large number of 

 Kentucky dairies supplying milk to Louisville are reported. The introduction 

 to the bulletin comments upon the conditions that were found and the efforts 

 that were made for improvement. Some discussion is also given of tuberculosis 

 in dairy animals, certified milk, and the significance of the score card as a factor 

 in the improvement of market milk. 



Dairy practice at Kenai Station, P. H. Ross {Alaska Stas. Rpt. 1901, pp. 

 62-13). — An account is given of the establishment of a dairy herd at the sta- 

 tion and of the methods followed in dairy work, including details regarding 

 the care of the cows and calves, a description of the dairy equipment employed 

 for butter making and for cheese making, and a discussion of dairy practice. 

 The natural advantages of the region for dairying are briefly set forth. 



The origin of the turnip taste of butter, H. Weigmann {Landiv. Jahrb., 31 

 {1908), No. 2, pp. 261-309). — The milk from cows fed on turnips has a peculiar 

 odor and taste. Apparently some volatile product from the turnips gets into the 

 body fluids of the cow and thus affects the milk. This fault may be corrected 

 by warming or aerating the milk. But besides this, certain organisms, as coli 

 bacteria, Actinomyces odorifer, Penicilliutn brevicaule, and lactic-acid bacteria, 

 which are found in the feces of cows fed on beets or turnips, also produce the 

 turnip flavor and aroma in butter made from milk or cream in which they are 

 present. The turnip taste of butter may be due to both of these causes together. 

 Butter may have the turnip flavor and aroma, however, even when no turnips 

 are fed, as coli bacteria causing the taste are found also on oats, barley, comi, 

 rape, and other feeding stuffs. Pasteurizing the milk, with subsequent aei'ation, 

 is recommended as a means of preventing the development of the turnip flavor 

 in butter. 



