DA 1 1 J V I- A KM I era D A IRY ING AGK< I T ECHNY. 177 



In a test of the value of skim milk, animal meal, beef scrap, and blood meal as 

 part of a ration, made with 7 lots of 12 chickens cadi, the greatest gain, 16.5 II'-., 

 was made in 2 weeks with a lot fed grain ami skim milk and the smallest L r ain. '.» lbs., 

 by a lot fed grain and animal meal. The cosl of a pound of gain ranged from 3.9 cts. 

 with a lot fed grain ami skim milk to 7.3 cts. with a lot fed grain and beef scrap. 

 According to the author, the skim milk substitutes tcm 1 to produce yellowish flesh, 

 while skim milk is one of the best feeds for producing whit.- flesh. 



To test individuality data were recorded regarding the grains made in three weeks 

 by 12 chickens, ami were found to vary in amount from 1 lb. 1 oz. to l' lbs. 1 oz. All 

 the chickens were selected from a (lock which would he considered < >f fair average 

 quality. 



Distribution and magnitude of the poultry and egg industry, ( i. F. Thomp- 

 son ( r. s. Dept. Agr., Bur. Anim. Indus. Circ. 7S, /-/<. M,fig. /i.-.\n abridgment of 

 a previous publication ( E. S. R., r>, p. 502). 



The early development of guinea eggs, I. Tub i Abs. in Physiol. Russe, S I t904), 

 Nos. 48-60, pp. 208, 209). — The fact that guinea eggs require 4 weeks for incubation, 

 a- compared with :; weeks in the case of hens' eggs, led the author to undertake the 

 Btudies reported of the changes which take place in the early part of the incubation 

 period. 



Judging of the animal body by photogrammetric methods, E. Liebknu 

 {Milt. Landw. Inst. Leipzig, 1905, No. 6, />/'• 1-60, pis. 21).— The use of photographic 

 methods in judging of the animal body are spoken of. the different methods employed, 

 accuracy, and related questions being considered. 



DAIRY FARMING— DAIRYING— AGROTECHNY. 



Report of the professor of dairy husbandry, II. II. Dkan {Ann. Rpt. Ontario 

 Agr. ' '"/. and Expt. Farm, 30 {1904), pp. 73-88). — Brief notes are given on the work 

 of the dairy department during the year, and experiments in cheese making, butter 

 making, and feeding cows, many of which are in continuation of previous work ( E. 

 S. R., 15, p. 1110), are reported. 



Experiments in cheese making (pp. 74-S1 ). — A comparison was made of pepsin and 

 rennet for coagulating milk in cheese making. One ounce of pepsin was dissolved in 

 20 oz. of water and 6§ oz. of this solution was used per 1,000 lbs. of milk. Rennet 

 extract was used at the rate of 3 J oz. per 1,000 lbs. of milk. Eight comparative tests 

 were made during the month of August. When rennet was used the average yield 

 of marketable cheese per 1,000 lbs. of milk was 91.6 lbs. and when pepsin was used 91.1 

 lbs. The average of all scorings for flavor was 35.5 out of 40 for the rennet cheese 

 and 35.8 for the pepsin cheese. The average total scores were, respectively. 90.7 and 

 91.1. Mention is made of the greater difficulty in preparing the pepsin solution 

 lor u-. •. 



Comparisons were made of cheese containing normal ami excessive amounts of 

 moisture. In one series the percentage of moisture was .">7..">77 at the time of dipping 

 42. 138 at the time of milling, and 35.979 in the green cheese, while in the normal 

 aeries the percentages were, respectively, 54.431, 40.965, and :J4. r>7 1 . The acidity was 

 also higher at the time of milling and salting in the cheese containing excessive 

 moisture. 



The increased yield of marketable cheese in the first series amounted to about ■■ lb- 

 per 1,000 lbs. of milk. '"There was little difference in the quality of the cheese' 

 From - years' experiments we may conclude that an excess of l to 2 per cent moisture 

 may be left in cheese ripened in cold storage without much danger of the quality 

 leteriorating, although the normal cheese scored slightly better." 



In 7 experiments comparisons were made of :;1 and ti'i oz. of rennet per 1,000 lbs. 

 »f milk, the cheese being ripened in one series in mechanical cold storage at about 



