DAIRY FARMING DAIRYING. 605 



unusually high percentage of acid decreased slightly the amount of milk produced. 

 For practical purposes the author believes that the factor of acidity may be neg- 

 lected. H. M. PIETERS. 



The cow-protector "Simplex" {Norsk iMndmandsblad, 2^2 {1903), No. 19, pp. 

 24O-242, fig. 1). — A simple Swedish device for keeping cows clean in the stable. A 

 broad piece of sail cloth is attached behind the cows and suspended so the droppings 

 fallin,:^: thereon do not come in contact with the animal or the liedding. — f. w. woll. 



Methods of milking-, with special reference to the manipulation method, 

 F. W. Woll {Pennsylvania State Dept. Agr. Bui. 113, pp. 96, figs. 23). — The author 

 discusses the structure of the cow's udder and the secretion of milk; describes the 

 various methods of milking, paying particular attention to the Hegelund method, and 

 gives the results of tests previously noted from another source (E. S. R., 14, p. 694). 



On the art of milking- {Landtm. Mdnadshl, 1903, No. 7, pp. 107-110). 



The lime content of the udder, M. Toyonaga {Bid. Col. Agr. Tokyo Imp. Univ., 

 5 {1903), No. 4, pp. 4o5-4-57). — In continuation of earlier work on the relation of lime 

 to magnesia in animal tissues, the author determined the lime and magnesia in the 

 udder of a cow. The water content of the specimen was 66.7 per cent. The lime 

 content of the dry substance (as CaO) was 0.25 per cent and the magnesia was 0.06 

 per cent. The calcium content was higher than that reported by other investigators 

 in the case of the spleen and muscle, while the content of magnesium was much lower 

 than in these tissues. 



Influence of stimulating' substances upon milk secretion, G. Fingerlino 

 {./our. Landu:., 51 {1903), No. 3, pp. 287, 288).— The, influence of malt sprouts and 

 fenugreek was studied with a sheep, and of hay extract and fennel with a goat. Some 

 variations in the yield and quality of the milk were attriljuted to the different sub- 

 stances. Fennel in particular increased both the yield of milk and the percentages 

 of fat, sugar, proteids, and ash. 



The fat content of cows' milk, Vanderplancken and A. J. J. Vandevelde 

 {Repr. from Handel. Zesde I'l.aamsch Natuur- en Geneesk. Cong., Kortrijk, 1902, pp. 8) . — 

 Data obtained at a creamery during 3 years showed that the highest percentage of fat 

 occurred during the months of December, January, and February. — h. m. pieters. 



On variations in the fat content of cows' milk, L. Funder ( Tidsskr. Norske 

 Landhr., 10 {1903), No. 4, pp. 168, 169). — A discussion of the various factors that 

 influence, or are believed to influence, the fat content of cows' milk. — f. w. woll. 



The relation of temperature to the keeping property of milk, H. W. Conn 

 ( Connecticut Starrs Sta. Bid. 26, pp. 16) . — This bulletin emphasizes the importance of 

 low temperatures in keeping milk. In an experiment referred to in the discussion 

 as an extreme case, the bacteria in milk multiplied 5-foid in 24 hours when the tem- 

 perature was 50° F., and 750-fold in the same time when the temperature was 70°. 

 Milk kept at 95° curdled in 18 hours, at 70° in 48 hours, and at 50° in 148 hours. 

 So far as the keeping property of milk is concerned, low temperature is^onsidered of 

 more importance than cleanliness. 



In milk kept at 95° the species developing most rapidly is the undesirable one 

 known as Bacillus lactis serogenes. At a temperature of 70° this species develops rela- 

 tively less rapidly in the majority of cases than B. lactis acidi, which latter is very 

 desirable in both cream and cheese ripening. 



' ' The bacteria in milk kept at 50° increase slowly, and later consist of very few lactic 

 organisms but of miscellaneous types, including many forms that render the milk 

 unwholesome. These bacteria continue to grow slowly day after day, but the milk 

 keeps sweet because the lactic organisms do not develop abundantly. Such milk in 

 the course of time becomes far more unwholesome than sour milk, since it is tilled 

 with organisms that tend to produce putrefaction. . . . 



"Although the temperature of 50° is to Ije emphatically recommended to the dairy- 

 man for the purpose of keeping his milk sweet and in proper condition for market, he 

 must especially be on his guard against the feeling that milk which ia several days 



