DAIRY FARMING DAIRYING. 179 



Poultry raising- in connection with fruit culture, 'SI. Aamot {Tidsskr. Xorske 

 Landhr., 7 {1900), Xo. 1, pp. 27-37). 



Poultry at Geneva Experiment Station, S. F. YIxxto^ {Reliable Poidiry Jour., 

 7 {J 900) , No. 1, pp. 46-49, figs. 7). — A description of the station poultry house and of 

 a number of experiments. 



Oyster culture in France {Sci. Amer. Sup., 49 {1900), No. 1258, p. 20169).— 

 Quoted from the Journal of the Society of Arts. 



Oyster culture in France, A. W. Tourgee ( U. S. Consular Rpts., 62 {1900), No. 

 ^33, pp. 182, 183). — Oyster raising and greening in France are described. 



DAIRY FARMING— DAIRYING. 



Effect of a number of oil cakes on the yield and composition of 

 milk and the live -weight of milch cotvs, C. Moser and J. Kappeli 



{Jaki'esber. Landtr. SeJiuh' Riitti^ 189S-99, pp. I{8~60). — This experi- 

 ment was made Avith 7 cows and covered 6 periods of about 15 days 

 each. Two of the cows were regarded as checks and received a uni- 

 form ration throughout the experiment. The others received in dif- 

 ferent periods 2 kg. each of sesame cake, peanut cake, and linseed 

 cake, and 1^ kg. of cotton-seed meal. The authors conclude that a 

 beneficial effect was quite uniform with all of the oil cakes, the fluctu- 

 ation in milk jneld and live weight in different periods being greater 

 than in the case of the control cows. While there was a small increase 

 in live weight on sesame cake, linseed meal, and cotton-seed meal, there 

 was an average loss of 5 kg. per cow on peanut cake. It is suggested 

 that this may possibly have been due in part to a too narrow ration 

 being fed during that period. With respect to the effect on the yield 

 of milk the cotton-seed meal exceeded all others. 



The authors believe that the experiment shows an undoubted superi- 

 ority of cotton-seed meal over the other oil cakes in common use, and 

 state that this conclusion is in accord with the experience of many 

 extensive feeders in Germany. 



Notes on sour milk, H. D. Richmond and J. B. P. Harrison 

 {Analyst, 25 {1900), May, pj?. 116-12 Jf). — Determiiiatimi of the .pecijio 

 gravity of sour milk. — The authors have employed a slight modifica- 

 tion of WeibulFs method (E. S. R., 5, p. 644) of adding a known vol- 

 ume of ammonia and correcting the reading for the ammonia added. 

 Thej' tested the use of caustic soda in the place of ammonia, as suggested 

 by De Koningh (E. S. R., 11, p. 211). It was found in experiments 

 with different acids that ''although neutralization of an acid by soda 

 always produces a loss of density, the figure varies not only with the 

 acid, but also with the hydrogen atom neutralized by a polybasic 

 acid. For this reason it is useless to apply any theoretical correction 

 for milk. . . . With strong acids the change of density on neutraliz- 

 ing with ammonia is very much smaller than with soda, and in the 

 opposite direction, and our results with milk indicate that it may 

 practically l>e neglected." 



