DAIRY FABMING— DAIRYING A.GROTECHNY. ^05 



the experiments thai thrifty calves for the dairy may be reared on skim milk, 

 wheal bran, ground oats, ami a little oil cake or flaxseed meal, after getting a 

 start for about •"> weeks on whole milk. 



Comparative tests were made of daily rations of t. 8, and \-j. lbs. of a grain 

 mixture consisting of bran l parts, <>ats :: parts, and oil cake l part The 

 fat content <>f the milk was practically the same in each Instance. The highest 

 daily yield per cow was from the largest amount «>f grain, but the average cost 

 per l<><> lbs. of milk was 68.1 cts. as compared with 51.4 and 15.4 <-ts. for the 

 rations containing 8 and I lbs. of grain, respectively. It is believed that about 

 s lbs. per day is the proper amount for average cows. 



A test was made of a commercial feeding stuff designated sugar ami flaxseed 

 meal. The addition of 1 \ lbs. of this material to the regular ration did not 

 increase the yield of milk. 



Dairy herd record (pp. 131-133). — Records are given of a dairy herd of 24 



cows for 1 year. The yield of individual cows ranged from 10,249 lbs. of milk 

 to ::.:;i<> lbs. and the profit on milk over cost of food from si 17.7s to $34.84. 



The milk scales, the milk sheet, and the Babcock test for the farmers of 

 South Carolina, B. II. Kawi. {South Carolina sin. Bui. 95, i>i>. n. fins. t2). 

 This bulletin describes and illustrates methods of obtaining and keeping dairy 

 herd records. 



The chemical composition of colostrum with especial reference to the 

 proteids, E. Winterstein and K. Steickleb (Ztschr. Physiol. Chem., Tt </.'"/';», 

 No. I. I>l>. 58-82). — Methods of analysis are described and references are made 

 to the more important contributions to the literature of this subject. 



From the proteids of colostrum coagulated by heat the authors obtained by 

 hydrolysis, ai.inin. aminovalorianic acid, leucin, pyrrolidin-carboxylic acid, 

 serin, phenylalanin. tyrosin. aspartic acid, glutaminic acid, cystin, and other 

 unidentified amino acids, arginin, histidin, lysin, tryptophan, and ammonia. 

 These proteid substances contain, in addition, one or more carbohydrate radicals. 



Colostrum was found to contain the following constituents: Casein, albumin, 

 globulin, fat, free-fatty acids, lecithin, cholesterin. glycerol-phosphoric acid, 

 milk sugar, and urea. The following were not found: Tyrosin. cholin, nuclein, 

 and hexon bases. Aside from milk sugar, no other optically active carbo- 

 hydrate capable of reducing Fehling's solution was found. 



Taint in milk due to contamination by copper, J. Golding and E. Feilmann 

 (Jour. Soc. Chem. Indus., .r, < 1905), No. .!',. pp. 1285, 1286, fig. /).— A bad flavor 

 in milk was traced to the use of a cooler from which much of the tin was worn 

 off, exposing the copper. 



This suggested an investigation to determine the action of milk on copper in 

 which it was found that milk is capable of dissolving from 1 to over 100 parts of 

 copper per million of milk. The quantity of copper passing into solution was 

 much greater when the milk was exposed to the air. The taiid originally 

 observed in milk was reproduced experimentally in milk exposed to the influ- 

 ence of copper. A peculiar flavor developed in lb to IS hours after such con- 

 tamination. 



A bacteriological study was made of milk in which the characteristic flavor 

 was present. The presence of copper was found especially unfavorable to the 

 development Of lactic-acid bacteria, and therefore tended to delay the Souring 

 of the milk. When, however, milk was heavily inoculated with lactic-acid 

 bacteria, the milk soured without the development of the peculiar flavor men- 

 tioned. The origin of this flavor is attributed in part to the development of 

 bacteria as Influenced by the presence of copper and in pari to a direct influ- 

 ence of the copper. 



