712 



EXPERIMENT STATION RECORD. 



7 liv second <>[ the rc|M(rlc(l cxiicriiiicnts iiidicatt's tliat friMling hofj^s for a long 

 ju'iioil w itlioiit clKiiiLCcof rations or I'efdinirf^roiinils may prove dccitU'dly unproiitahle. 



Clovers: Indispensable in a poultry dietary, II. E. Moss {RcHahh I'onJtry 

 Jour., 10 {1903), No. II, j>j). ln-iS, 1039). — The importance of fresh and cured red 

 clover anil alfalfa as i)art of a i)oultry ration is discussed. On the basis of experi- 

 ence the author believes that about one-third of the mash fed poultry should be made 

 up of re<l clover or alfalfa. In addition to the nutrients which it supplies, clover is 

 believed to heighten the color of the egg yolk. 



DAIRY FARMING DAIRYING. 



Methods of milking, II. II. Wi.vc; and J. A. Fooitn {Xcii' York ihriifll Sla. 

 Bui. '213, ])]). 51-(!G, figi^- (>)■ — Tests of the Hegelund method of milking were made 

 with the university herd and with 2 private herds. 



Twelve cows of the university herd were divided into 3 groups of 4 cows each. 

 Group A was milked in the regular manner for 5 weeks, with the excei)tion, how- 

 ever, that tlie residual milk obtained by the Hegelund method was determined 

 during the second and fourth weeks of the period. The conditions were the same 

 for group B, except that the residual milk was determined during the second and 

 third weeks. Group C was milked for 4 weeks, the residual iiiilk being determined 

 during the second week by stripping, and during the third week l)y the Hegelund 

 method. The experiments began May 13 and closed June 17, a change from stable 

 to pasture being made at the end of the second week. The average data are pre- 

 sented in the following table: 



Yields piT com per week hy reguhir and JTef/ehmd melliods of tiillkiiig. 



Group A (4 cows). 



Num- 

 ber of 

 period. 



Group B (4 cows). 



Group C (4 cow.s) . 

 Average 



Regular lailking. Residual milking. 



Yield of Yield of Yield of Yield of 

 milk. fat. milk. fat. 



Pom)(li<. 

 189.9 

 189.0 

 216.3 

 220. K 

 220. 2 



174.7 

 169. 

 189. .5 

 198.9 

 19.5. 1 



159. 9 

 162.8 

 163.2 

 167.2 



186.9 



Pounds. 

 7.435 

 7.204 

 8.837 

 8. 574 

 8.737 



6. .S38 

 6. 073 

 7. 135 

 7.040 

 7.316 



5. 773 

 5. 904 

 5. 721 

 5.961 



7.003 



Pounds. 



7.28 



9.43 

 8.73 



a 10. 36 

 10.30 



8.75 



Pounds. 



0. 605 

 ".'.528 



.597 

 .611 



.694 

 .712 



<i Secured by stripping. 



"Considering Group A, the figures seem to justify the conclusion that the residual 

 milk procured by the Hegelund method in the second and fourth weeks was not 

 detrimental to the production at the regular milkings; in other words, it would 

 apjwar that the milk secured by after-milking was all gain. 



"If the total weekly production from the regular milkings of Group B is studied 

 carefully, and in connection with Group A, a similar conclusion may be made, 

 although it is perhaps not so evident at the first glance." 



The residual milk obtained either by after-milking or stripping varied from 3.75 

 to 13.60 lbs. per cow i)er week, and the fat from 0.401 to 1.011 lbs., the averages 



