DAIRY FARMING DAIRYING. 77 



tioii not settled yet. ItparaflSning is done, tlie l)est resvdts are got by cnating when 

 cheeses are about one week old." 



The average yearly production of the 20 cows in the dairy herd was 6,673 lbs. of 

 milk and 250.87 lbs. of fat. 



Water in butter, R. Harcourt {Ontario Ayr. (Jol. and Expt. Farm Kpt. 1902, pp. 

 SS, 39). — A sample of butter sold in Toronto at the regular market price was found 

 upon examination to contain 5o.l5 per cent of water, 41.21 per cent of fat, 1.50 per 

 cent of curd, and 4.14 per cent of salt. The butter apparently contained no foreign 

 fats. "The chief fault to be found with the l)utter was its abnormally high water 

 content. No doubt it had been treated with one of the so-called nostrums, which 

 have made it possible for the dealer to make a handsome profit in selling water at 20 

 and 22 cts. per pound." 



Does the amount of nitrogenous matter in butter afifect its keeping- qual- 

 ity? R. Harcourt {Ontario Agr. Col. and Expt. Farm Rpt. 1902, p. 39). — The per- 

 centages of nitrogen in a number of samples of butter made in different ways were 

 determined for tlie purpose of obtaining data that would help to answer this question. 

 The results, while not conclusive, are considered as indicating that the presence of 

 more or less nitrogenous matter in butter does not necessarily affect its keeping 

 quality. 



Reports of experiments to determine the causes of the low percentage of 

 volatile fatty acids in Netherland butter ( Verzamel. Yerslag. Rijk Gesubsidu'erde 

 Proefvelden, etc., 1901-2, pp. 1405-1543, dgms. 12). — This consists of a series of reports 

 by the directors of the different stations. 



Report of K. H. M. van der Zande on the vmrk in North Holland (pp. 1406-1426). — 

 Experiments were made to determine the effect of early stabling to protect cows from 

 unfavorable weather and also to determine the effect of changes in food. Four 

 groups of cows were used, the first and second l)eing stabled October 7, while the 

 third and fourth remained on pasture. Of the 2 groups in the stable, the first was 

 fed on freshly cut grass taken from a field precisely similar to that on which group 3 

 was pastured. Group 2 received the regular winter ration of hay and linseed meal. 

 Groups 3 and 4 remained out of doors until December 14, group 3 having pasturage 

 only, while group 4 received linseed meal in addition. Samples of milk were obtained 

 each week, from which butter was made. Early stabling was found to be harmful 

 and to lower the percentage of volatile fatty acids. The change of food, together 

 with early stabling, was even more harmful than early stabling alone. The addition 

 of linseed meal to the pasture feed also resulted in a decrease in the percentage of 

 volatile fatty acids. 



Report of M. H. M. van der Zande on the. work in FricHland (pp. 1427-1473). — These 

 experiments were carried on at 6 places in Friesland, at each of which 2 adjoin- 

 ing farms as nearly alike as possible were selected. At each place the cows on one 

 of the farms were stabled early, on the other late. The food given after stabling was 

 the ordinary ration. The results of all the tests show that the average decrease in 

 the percentage of volatile fatty acids was as great for the cows stabled early as for 

 those stabled late. 



Rej)ort of R. Sjollema on the work in Groningen (pp. 1474-1514). — The experiments 

 in this pnjvince were designed to determine if the method of ripening cream in 

 butter making exerts any influence on the percentage of volatile fatty acids, the 

 effect of adding a concentrated feed to pasturage and also the effect of sheltering 

 cows at night during the fall, and the effect of feeding beet tops. It was found that 

 the method of ripening the cream had no influence on the percentage of volatile 

 fatty acids in the butter. In regard to the effect of stabling cows at night to protect 

 them from the weather it was found that in case the decrease in volatile fatty acids 

 was slight, such protection might check a further decrease, 1)ut that the effect was 

 unimportant and unreliable. The character of the food was shown to have great 



