D A I BY !• ARMING I > A I RYING. 71 



receive] rations consisting of hay, straw, and Bilage, with 2 to.-; kg. of concentrated 

 feed. 



On an average 100 lbs. of milk was produced by lot I from 103 " food units," and 

 by lot 2 from 84 " food units." Tin average milk production for tin- year wa< 

 lot l. L,765 kg., ami for lol 2, 2,303 kg., while the average profil for the year for lol 

 1 was $11.34 per head, and for l"t l' $15.93. Several factors tended to render direct 

 comparisons of the results of doubtful value, bul on tin- u hole tin- greater economy 



of the more liberal system of feeding of the second l<>t is apparent fr the larger 



production of the cows ami the larger increase in body weight during the year. — 



F. w. WOLL. 



Feeding- sugar to milch cows, E. A. Bogdanov (Izv, Moscov. Selsk. A'//--;. fast. 

 {A,»n. Inst. Agron. Moscou), 10 {1904), A'"- ■>', pp. 471-604).— Two cows were used 

 in each of <i experiments, covering 3 periods of in days each. During the middle 

 period sugar was fed in addition to the normal ration or as a substitute for a portion 

 of either the nitrogen-free extract or proteids. The experiments which were con- 

 ducted in the fall and spring indicated that the sugar was profitably utilized only 

 when fed in rations containing a normal amount of proteids. The experiments con- 

 ducted in the summer showed that linseed cake was more valuable than sugar. — 



1'. FIREMAN. 



Effect of corn silage on the flavor of milk, W. .1. Fbasbb | Illinois Sta. /»'"/. im, 

 pp. 644^646). — In order to test the effect of corn silage on the flavor of milk, the 

 university dairy herd was divided into 2 lots, one of which was fed 40 lhs. of com 

 silage per cow per day, while the other lot was fed only clover hay and grain. 



The milk from each lot was standardized to 4 per cent and otherwise cared for in 

 exactly the same manner. In all 372 samples from each lot were submitted to 

 ladies, men of the faculty, and men students for an opinion as to any difference in 

 the flavor of the 2 samples, anything objectionable about either, and any preference. 

 The results showed that 60 per cent preferred silage milk, 29 per cent nonsilage milk, 

 and 1 1 per cent had no choice. When the silage was fed at the time of milking, the 

 percentage in favor of Bilage milk was much higher than when the silage was fed 

 one hour before milking or after milking. 



Five samples of each lot were sent to milk experts in different cities, three of 

 whom preferred silage milk, one nonsilage, and one had no choice. No complaint 

 was received from a hotel to which silage milk was delivered for a period of 1 month. 

 On the whole it was apparent that the greater number of people were able to dis- 

 tinguish between the 2 kinds of milk, but found nothing objectionable about either 

 kind. It is suggested that Only good silage should be used for dairy cows and that 

 all feeds of this nature should be fed after milking in order to avoid any unpleasant 

 flavor in the milk. 



Influence of feeding sesame cake on the properties of butter fat, J. Denoel 

 (Bul. Agr. [Brussels], 81 (1905), No. P, pp. 182-192). — In view of the requirements 



in certain countries that sesai il shall be added to margarin, the author discusses 



the reliance that may he placed upon the Bam loin reaction for detecting this oil, and 

 reports experiments to determine whether feeding sesame cake can communicate to 

 butter the reaction of sesame oil. 



The experiments included 16 cows and comprised in all .SI tests, in none of which 

 was the least coloration obtained, indicating that none of the sesame oil was trans- 

 mitted to the milk. Contradictory results which have been obtained by other 

 investigators are noted. 



On the different portions of the milking with application to the Hege- 

 lund method, H. Svoboda [Chem, Ztg., 99 I 1905), No. 84, />/>. 468-474)' —The liter- 

 ature relating to the com posit ion of milk at different stages in the process of mi lk in g 

 is reviewed, and experiments with 5 cows representing 2 breeds are reported in detail. 



4393— No. 1—05 o 



