DAIRY FARMING — DAIRYING. 1113 



"The average quality of the cheese was improved by cooking the curds at the 

 higher temperature." 



Further experiments along this line are considered necessary. 



The substitution of sugar-beet i>ulp for mangel-wurzels was tested with 15 cows 

 during about 3 months. The pulp, which was eaten readily, produced less milk than 

 mangel-wurzels in one period and more milk in another period. When fed with 

 corn silage it is considered advisable to feed no more than 20 to 30 lbs. per cow daily, 

 but when fed with dry feed larger quantities may be given with safety. Pulp is 

 believed to be more valuable in a dry ration than in one containing silage. 



The average yearly production of the 20 cows in the dairy herd was 6,711 lbs. of 

 milk and 276 lbs. of butter. The largest yield, 10,214 lbs. of milk and 418 lbs. of 

 butter, was made by a grade Holstein cow. 



Record of the station herd for 1902-3, J. L. Hills ( Vermont Sia. Rpt. 1903, 

 pp. 274-283). — This record is similar in character to those of previous years (E. S. 

 R., 14, p. 1112). The average results for the year were as follows: Number of cows 

 48, yield of milk 4,910 lbs., yield of butter 294 lbs., cost of food $51, and proceeds 

 from sale of butter |88. 15. Records for 9 years have now been obtained. It is hoped 

 that another year some general deductions may be made from the data as a whole. 



A preliminary note on the associative action of bacteria in the souring of 

 milk and in other milk fermentations, C. E. Marshall [inch'ujan S(n. Spec. 

 Bui. 23, pp. 8). — Two species of bacteria were isolated from milk, one Ijelonging to 

 the lactic-acid group and one to the peptonizing group, the latter eventually pro- 

 ducing slimy milk. These species were grown alone and in combination in a luimber 

 of experiments, the results obtained being noted briefly in this bulletin. 



In the first experiment milk inoculated with the 2 species began to curdle 72 hours 

 before milk inoculated with the lactic-acid bacteria alone. In the second experi- 

 ment the difference in the time of curdling was 48 hours. These results were found 

 constant in 12 or more trials. The lactic-acid bacteria increased much more rapidly 

 when grown in combination with the peptonizing species than when grown alone. 

 The peptonizing bacteria, on the contrary, decreased gradually and disappeared 

 entirely before the fiftieth hour. It is noted that 2 other micro-organisms have been 

 met with which have the same action as the peptonizing bacteria when associated 

 with the lactic-acid bacteria. Two species have also been found which retard the 

 development of the lactic-acid bacteria. It is announced that detailed studies will 

 follow later. 



A prelirainary note on the associative action of bacteria in the souring of 

 milk, C. E. Marshall {Cevtbl. Bakt. v. Pur., 2. Aht., 11 {1904), No. 24-25, pp. 739- 

 744). — This is noted above from another source. 



On the bacteriology of so-called "sterilized milk," W. Robertson and W. 

 Mair {British Med. Jour., 1904, No. 2263, pp. 1122-1125, dgm. i).— Bacteriological 

 examinations were made of 90 samples of so-called sterilized milk supplied by the 

 Leith Corporation for the feeding of infants. Of this number only 14 samples were 

 found sterile. Based upon the results obtained, the authors discuss in a general way 

 the preparation and care of milk for infants. 



The formation of fi.lm on heated milk, L. F. Rettger {Studies Rockefeller Inst. 

 Med. Research, 1 {1904), Art. 5, pp. 325-330; reprinted from Amer. Jour. Physiol., 7 

 {1902), No. 4). — It is concluded from the experiments reported that the formation of 

 film on heated milk is dependent upon caseinogen, and that the presence of fat and 

 surface evaporation facilitate film formation but are not essential. 



Cream testing, C. H. Jones ( Vermont Sta. Rpt. 1903, pp. 191-196). — Comparative 

 tests were made of measuring and weighing cream containing different percentages 

 of fat. With cream testing less than 40 per cent of fat the use of a corre(rtion factor 

 for determinations made with measured cream gave satisfactory results in about 80 

 per cent of the tests. With cream testing over 40 per cent of fat, 60 per cent of the 



