908 



EXPERIMENT STATION RECORD. 



The resulte, which arc rejiorted in detail, iiulifatcd that earii <>l" the feeding stuffs 

 under examination exerted a specilie influenee outside of its focjil value, although this 

 influence was not constant with thedifferent animals. Afeetling stuff which apparently 

 exerted a specific influence with one animal was entirely without effect with another 

 animal. < )n the other hand, the different feeding stuffs acted differently on thesame 

 animal. This sj)eciflc influence consisted in increasing slightly the yield of milk, or 

 in retarding the decrease in yield due to th(^ advance of lactation. In all cases this 

 intiuence was so small that it is considered of no prai-tical importance. No dairy 

 feeding stuff is therefore believeil to justify a price in excess of its f()0<l value. 



The influence of feeding stuffs on the character of the butter fat, O. Lem- 

 MKK.MANN aud F. MoszKiK { Lundw. Jiilirl)., 32 {1903), Xo. 4, pp- fJ20-0o4). — In experi- 

 ments with 7 c(jws a study Avas made of the influence upon the butter fat of sesame 

 cake fed alone and of sesame cake, peanut cake, and palm-nut cake fed in different 

 mixtures. In no instance was sesame oil detected in the butter by means of the 

 Badouin reaction. The Reichert-Meissl number showed no variations which could 

 be attriljuted to the influence of the different oil cakes. On the contrary, the 

 refractometer and iodin nund)ers of the butter fat varied unmistakably with the 

 corresponding numl)ers of the fats in the feeding stuffs. A ilirect influence on 

 the character of the butter fat was, therefore, apparently exerted by the fat in the 

 food. It is considered as the most obvious exjdanation that a portion of the fat in 

 the food j)assed through the organism without undergoing much change. 



The constituents of milk — their properties and changes, R. W. R.\udnitz 

 {Separate from ErgelmtKse Ph>/siol., 2 { 1903) , pp. 136). — This is a general review of the 

 literature ijf this su])jei't, the bibliography including aljout 670 references. 



Contribution to the knowledge of goats' milk, P. Bittenberg and F. Tetzner 

 {Ztschr. Untersuch. Xahr. u. Genmsmtl., 7 {1904), Xo. r,, pp. 270-272) .^The milk of 5 

 goats was analyzed morning and evening for 6 days. The fat content was frequently 

 below ;> per cent and the solids-not-fat frequently below 8 per cent. The average 

 composition of the mixed milk of the 5 goats for the 6 days was 3.04 per cent of fat 

 and 8.15 per cent of solids-not-fat for morning's milk, and 3.67 per cent of fat and 

 8.19 per cent of solids-not-fat for evening's milk. 



Preventing contamination of milk, W. J. Fkaser {Illinois Sta. Bid. 91, pp. 

 219-249, figs. 13). — Brief notes are given on the sources of bacteria in milk and on the 

 changes protluced by bacteria in milk, and investigations conducted f(jr the purpose 

 of determining the effect of the different operations commonly performed in dairies 

 and dairy barns upon the bacterial content of milk are reported. 



Petri dishes having an area of about 63 scp i-m., and filled with an agar culture 

 medium were exposed for different lengths of time, usually a half minute, under 

 various conditions. In all 1,185 exposures were made. ( )nly the average results are 

 given in the bulletin. Some of these are summarized in the following table: 



Aeeraye number of colunien developed from exposures made in different places. 



Place of exposure. 



Number 

 of expo- 

 sures. 



Number 

 of colo- 

 nies. 



Open field 



Barnyard 



Well-kept barn during milking 



University burn during milking 



Poorly-kept barn during milking 



Barn empty, closed 3 hours 



Before feeding 



After feeding 



After brushing cows 



Under apparently clean unwashed udder 



Under washed udder 



Bottling room 



Dairy room 



43 



51 



10 



46 



21 



12 



9 



34 



38 



1.58 



262 



60 



3 



0.9 



13.0 



32.0 



38.0 



168.0 



.6 



46.0 



109.0 



307.0 



578.0 



192. 



.3 



15.0 



