DAIRY FARMING DAIRYING. 713 



being, respectively, 8.75 and 0.625. The residual milk secured l)y stripjiing was 

 practically the same as that secured by the Hegelund method. 



In a private herd of 9 cows the residual milk secured per cow per week averaged 

 4.91 lbs., containing 0.556 lb. of fat. In this experiment, which lasted only 2 weeks, 

 it was quite apparent, however, that the regular milking was done more thoroughly 

 than usual. 



In another test of 1 day's duration the residual milk obtained from 9 cows by the 

 Hegelund metliod averaged 1.94 lbs. per cow. 



Results obtained at the Wisconsin Station are cited, and a description of the Hege- 

 lund method is quoted from Bulletin 96 of that stiitidu (E. S. R., 14, p. 694) . "After 

 reviewing all the work at both the Cornell and Wisconsin Stations, it seems safe to 

 say that the advantage of the Hegelund method over stripping, under our conditions, 

 still remains to be proved. 



"It is the opinion of the writers that the stripping as well as the milking, except 

 in unusual cases, should be done with the whole hand and not with the thumb and 

 forefinger alone. In milking, the thuml) should be turned out and never enclosed 

 within the palm, as is often done. The hand should be opened wide enough to 

 allow the teat to fill to its full capacity, aided l)y a slight upward pressure upon the 

 udder; the thumb and forefinger should then be closed, followed by the second, 

 third, and fourth fingers in the order named." 



Clean milking is advised, and manipulations of the udder and stripping should be 

 resorted to if necessary to accomplish this purpose. 



Milk; its production and uses, E. F. AVilloughby [London: Cluirh's Griffin 

 & Co., Ltd., 1903, pp. 259, figs. 55). — The author attemijts to give "within a small 

 compass and in a convenient form information on every question that might arise in 

 connection with the economic, medical, or chemical aspects of the industry." 



The book is written by a medical man, and is largely devoted to the sanitary 

 aspects of milk production. Its value to the practical dairyman is very questionable, 

 although considerable space is devoted to breeds of cows, stabling, feeding, diseases, 

 and general equipment and management of the dairy. Indeed, some of the state- 

 ments are so unwarranted as to cause surprise at their being incorporated in a book 

 which otherwise has merit. For instance, in discussing the feeding of cows, the 

 unqualified statement is made that "brewery grains, distillery wash, and silage must 

 be condemned in iolo," and the subject is dismissed with the further comment that 

 they are injurious to the health of cows and render tlieir milk easily prone to spoil 

 and wholly unfit for infant feeding. In the chapter on the diseases of cows, the 

 existence of contagious abortion is declared to be impossible, and supposed cases of 

 this disease are explained by the cows "having partaken alike of the same poison- 

 ous plants." 



Abstracts are given of sanitary regulations, and the Bang method of controlling 

 tuberculosis is outlined. The composition of milk is discussed, and its value as a 

 food and as a therapeutic agent is considered at some length. Cheese making is not 

 treated, but a chapter is devoted mainly to butter making. The chapter on milk 

 analysis is stated to be drawn mostly from Richmond's Dairy Chemistry. A con- 

 cluding chapter is devoted to the bacteriological examination of milk. 



The composition of milk in the north of England, II, S. II. Collins {Jonr. 

 Soc. C/teni. Lid., 23 {1904), ^o. 1, pp. 3-6, dgms. 3). — Tests were made of 2 dairy 

 herds in the north of England. One was represented by 12 cows, the milking being 

 done at 5 a. m., 1 p. m., and 6 p. m. The tests were made during January, Feb- 

 ruary, and March. The second herd was represented by 22 cows, the milking being 

 done at 5.30 a. m. and 4. ,30 p. m. 



The results for the first herd showed that the i)ercentage of fat was below the 

 legal standard of 3 per cent for 15 out of 72 tests of the morning milk, and 5 out of 72 



