UAIKY FARMING- DAIRYING. < » 



and last portions of milk obtained. The method employed by the author is described, 

 some data secured are reported, and a bibliography of the subjecl is added. 



On the fat in human milk, Engel | Ztachr. Physiol. Chem., > ', I 1906 . No. ■ ,'. pp. 

 858-865, figs. 10). — The literature of this subject is reviewed and determinations ol 

 the iodin number of the fat in the milk of 1 women are reported. 



The average determinations for each of the 4 subjects were 4 1. 5 i, 13.6, and 43.3. 



The results indicated that in most instances the iodin numbers would lie within the 

 limits reported by Laves and Sauvaitre, namely, 14.5 and 13.37. The conclusion is 



drawn that the i<»din number varies within moderate limits with the different Indi- 

 viduals and daily with the same individual. 



Productive capacity of the Friesian milch sheep on the moors of North- 

 west Germany, A. Kiksten (Mi/elm-. Zentbl., I {1905), Nos. 4, pp. 145-155; 5, pp. 

 198-209). — Detailed data arc given Bhowing the yield and composition of the milk of 

 .". sheep during one lactation period each. 



The decrease in the yield of milk was gradual from the beginning to the end of 

 the lactation period. The fat content of the milk remained nearly uniform during 

 the tirst few months, then increased rapidly and became twice as high in the 

 last month as in the tirst. The specific gravity decreased in the tirst month, but 

 increased above that at the beginning toward the close of the lactation period. The 

 highest fat content observed was 14. ss per cent and the highest specific gravity L.0478. 

 The average percentages of fat in the milk of the 3 sheep for the entire lactation 

 periods were 5.58, 6.81, and ti.i»7. Marked daily variations were sometimes observed. 



Information concerning- the milch goats, G. F. Thompson | ('. s. I),/,/. Agr., 

 Bur. Amiii. Indus. />'///. 68, />i>. 87, pis. 16, figs. 7). — This is a compilation of available 

 information concerning milch goats, the publication being designed to answer ques- 

 tions received by the Bureau concerning various phases of the industry. 



Among the many subjects discussed in this connection are the economy of goat 

 keeping, characteristics and composition of goat's, in ilk, period of lactation, methods 

 of milking, butter and cheese made from goat's milk, care and management of goats, 

 diseases of goats, feeding and breeding of goats, points to be observed in purchasing 



goats, prices of milch goats, goat's flesh as f 1, milch goats as brushwood destroyers, 



and breeds of milch goats. Notes are given on The Milch Goats of Switzerland by 

 V. S. Peer, and on Goats in Norway and Sweden by Caroline Harrison. 



The struggle against tuberculosis in Denmark, pasteurization, and the use 

 of pure cultures in Danish dairies, M. Beau {Ann. Inst. Nat. Agron., .'. ser., j 

 i 1905 |, No. 1, pp. 85-96, figs. 9 I. — This is a report upon studies in Denmark relating to 

 the control of bovine tuberculosis, ripening of cream, pasteurization, and the employ- 

 ment of pure cultures in butter making. 



On the mechanical splitting-up of the fat globules in cows' milk, ('. Babthel 

 (A'. Landtbr. Akad. Handl. och Tidshr., 43 {1904), -V"- 6, PP- iOl-408)— The author 

 furnishes evidence that the fat globules in cows' milk are split up by strong agita- 

 tion, like that taking place in pasteurizing machines where the milk is stirred at a 

 considerable speed, and also shows that the Adams method of determining fat in 

 milk gives too low results, the percentages of fat found by the I rottlieb method being 

 uniformly higher. — f. w. woll. 



Various dairy trials, F. Friis and II. 1'. Lunde | />'</•. A". Vet. <«j Landbohqjskoles 

 Lab. Landokonom. Forsog [Copenhagen], 57 {1905), pp. 81). — Trials with aeration of 

 cream. — The trials were made with two forms of apparatus for aerating cream. Butter 

 made from aerated and non-aerated cream was judged twice, with an intermission of 

 14 days. In 34 comparative trials the score for the butter made from aerated cream 

 was higher than that from non-aerated cream in *; cases, lower in 5 cases, and the 

 same in 23 cases. In the second scoring these figures were changed to 9, 12, and L3, 

 respectively. 



