694 EXPERIMENT STATION RECORD. 



from the results of individual experiments, which are very numerous, but not from 

 the work as a whole. 



Report of the Brown Swiss Cattle Breeders' Association, 1904 (Landw. 

 Jahrb. Schweiz, 19 (1905), No. 7, pp. 447-476). — In this report are included the 

 records of a number of cow r s of the Brown Swiss breed. The average annual yield of 

 milk of 28 cows was 4,001.4 kg., the average percentage of total solids was 12.94, and 

 of fat 3.81. Similar data for the previous year were noted in E. S. R., 16, p. 698. 



Report of the Spotted Swiss Cattle Breeders' Association, 1904, {Landw. 

 Jahrb. Schweiz, 19 (1905), Xo. 6, pp. 301-337).— -The average annual yield of 61 cows 

 of this breed was 3,798 kg. of milk, showing an average fat content of 3.85 per cent 

 and 12.97 per cent total solids. 



On the importance of a careful system of milking-, H. P. Larsen ( Vgeskr. 

 Landm., 51 (1905), No. 50, pp. 555, 556).— The results of the introduction of contract 

 milking at a Danish estate are given. The average production of 43 cows the first 

 year, when payment for the milking was based on the amount of butter fat obtained 

 in the milk, was 6,925 Danish pounds milk and 267 lbs. fat (average per cent fat, 3.47), 

 against 5,689 lbs. milk and 222 lbs. fat (average per cent fat, 3.48), during the preced- 

 ing year. The system of feeding, care, and management of all the cows included in 

 this summary, aside from the method of paying for the work of milking, was the 

 same both years. — f. w. woll. 



The consumption of milk in the city of Antwerp and its suburbs, F. Smeyers 

 and E. Weynants (Rev. Gen. Agron., 14 (1905), Xo. 10-11, pp. 417-428).— The total 

 milk consumption of the 371,000 inhabitants was 82,830 liters per day, of which 68,000 

 liters was fresh whole milk, 1,800 liters whole pasteurized milk, 3,725 liters milk 

 partially skimmed, 7,070 liters skim milk, and 2,235 liters whipped milk. 



Is the composition of milk influenced by the food? 0. Jensen (Landw. Jahrb. 

 Schweiz, 19 (1905), No. 8, pp. 534-559; Rev. Gen. Lait, 5 (1905), Xos. 5, pp. 103-110; 

 6, pp. 121-128; 5 (1906), Nos. 7, pp. 152-161; 8, pp. 178-185; 9, pp. 198-205).— This 

 is a continuation of similar investigations previously noted (E. S. R., 16, p. 1009). 



The following methods of feeding were studied as regards their influence upon the 

 composition of milk: (1) The addition of different mineral salts to forage composed 

 of hay and aftermath or of grass, (2) feeding decreasing quantities of hay in con- 

 nection with increasing quantities of peas, by which method the chlorin and alkalies 

 were increased and the phosphoric acid and alkaline earths decreased, (3) feeding 

 increasing quantities of sesame cake and wheat bran with a basal ration consisting 

 of hay, by which method the reverse of the above w T as secured, and (4) feeding 

 grass from unfertilized meadows and from meadows fertilized in different ways. 

 The detailed report of the investigations contains a description of the methods of 

 analysis employed, a discussion of the influence of lactation on the milk, and the 

 results of the methods of feeding mentioned. 



When large quantities of saltpeter were fed the milk showed a trace of nitrate. 

 Large quantities of roots increased the volatile fatty acids. Feeding sesame cake in 

 connection with wheat bran increased the oleic acid content of the milk fat. Feed- 

 ing stuffs rich in organic phosphorus compounds increased the acidity and the phos- 

 phorus content of the milk to a slight extent, Grass very poor in alkalies and 

 phosphoric acid decreased slightly the potassium in the milk and to a more marked 

 extent the acidity of the milk and also decreased the curdling power of the milk 

 with rennet. By changing to green food and also in some cases on pasture the 

 acidity of the milk was increased. 



From these results it is concluded that the composition of the milk fat and the 

 natural acidity of the milk may be influenced by means of food and other condi- 

 tions and that the quantity of certain inorganic milk constituents can be increased 

 or decreased in very extreme cases by feeding, but only within very narrow limits. 

 On the w 7 hole the results showed that the composition of milk is not readily influ- 



