DAIRY FA n MI NO DATRYTNO AnROTF.rHNY. 1175 



DAIRY FARMING— DAIRYING— AGROTECHNY. 



Investigations on the influence of feed on the milk secretion of cows, A. 

 HustiiMANN ( Ldiiilir. Jalirh.. 37 {f!K)S). A o. (I. ini. S!)!l-!l.',!i) . — This is a sei-ics of 

 studies on the effect of feedin,ir sunlhtwer cake, coconut cake, wheat bran, and 

 cotton-soed cake on the yield of milk and the characteristics of butter fat. 



lu the first experiment, with IS cows, when coconut cake was rei)laced by 

 sunflower cake the quantity of uiilk and the percentage of fat decreased, the 

 saponification number of the butter fat was lowered, and the iodin number 

 raised. In another experiment 4 cows were fed for three periods. In the first 

 period while sunflower cake was the supitlementary feed the percentage of fat 

 in the milk was 3.01. In the second period when sunflower cake was replaced 

 by coconut cake the percentage of fat was 3.13. In the third period the ration 

 was the same as in the first and the fat decreased to 3 per cent. 



In another experiment with three groups of 7 cows, when sunflower cake was 

 rejilaced by coconut cake the yield of milk and the percentage of fat increased. 

 \\'lien replaced by wheat bran there was a decrease in quantity and quality of 

 milk. When cotton-seed cake w^as substituted for sunflower cake there was a 

 c(»rrelation between the saponification and iodin values of the feed and of the 

 butter fat. but no correlation of melting points. Nine out of 10 cows showed an 

 increase in the quality of the milk when cotton seed was sui>stituted for sun- 

 flower cake. Compared with coconut cake the cotton seed decreased the yield 

 of milk hut increased the percentage of fat. 



A further study was made of the effect of feed on the properties of butter 

 fat. When the cotton seed replaced sunflower cake the Reichert-Meissl number, 

 saponification number, and melting point were raised, but the iodin number was 

 lowered. The author concludes that a part of the fat of the food must be 

 absorbed as such, but that the fat of the milk is affected by influences yet un- 

 known. The quality of the butter api)arently depends more upon the character 

 of the food than on the amount of volatile fatty acids that it contains. 



The protein requirement for milch cows, P. Derwa (Rcr. (Wn. Agron., n. scr., 

 S ilUOH), yo. II, 1)1). .'i-')o-'i-'>X). — From exi)eriments in feeding S cows on rations 

 containing different amounts of protein, the author concludes that a ration 

 should contain 1 gm. of digestible protein for each kilogram of live weight 

 I)lus '">0 fim. for each liter of milk produced. 



A local cow census {Hoard's Dairyman, J/O (1909), No. 5, pp. h'/G, I'll). — The 

 cost of feeding and the income from 50 herds of cows belonging to i)atrons of 

 the creamery at liarron, Wis., for the year 1!)0S is jtresented in tabular form 

 and the results discussed. The average number of cows in a herd was 10.0, 

 the average cost of feed per cow $12S.T(>, the average cash return from the 

 creamery per cow $37.23, the average yield of butter fat per cow 139.5 lbs., the 

 average price of butter fat 2G.4 cts. per pound, the average cost of butter fat 

 21.6 cts. per pound, and the average value of butter fat per $1 of feed $1.85. 

 The best herd showed a profit of $37.72 per cow aiid the poorest herd an average 

 loss of $15.(;3 per cow. 



[The cost of transporting a quart of milk], W. A. (Jk.mstkin {New Enfj- 

 Jnitd I'liniicr, SS itUO'.i), .\ o. It), p. .{). — According to a milk contractor's esti- 

 mate the average cost of trans])ortiiig milk within the radius of l(i<) miles of 

 I'.oston is 1.19 cts. ])er quart. 



The business of dairying, C. B. Lank {New York and London, 1909. pp. X//+ 

 23'i, pi. I, fif/s. J/d. <li/n}s. 2). — ^Tlie information contained in this book has 

 been obtained largely from the author's experience and has been prepared for 



