DAIRY FARMING DAIRYING. 185 



iiilialiitants of the udder and of their aljihty to elaborate enzyms and toxic sub- 

 stances, the writer urges the recognition of that source of the contamination of 

 milk." 



Lessons from a milk record, R. Shanks {Trans. Highland and 

 Agr. Soe. Scotland, 5. .sv/-., 19. {1900), 2>P- 99-112).— The author dis- 

 cusses the keepini^' of milk records, giving- suggestions for weighing 

 the milk, taking samples, and testing. The average yields of milk and 

 fat of a herd of 25 to 30 cows for 5 j^ears are given, together with 

 notes on the system of feeding. Deductions are drawn from the 

 record concerning the 3'ield and (juality of milk as affected by the age 

 of the cows, abortion, character of food, and manner of milking. 

 Young cows gave the richest milk and old cows the largest yield. 

 Abortion lowered the yield of milk very decidedly and decreased the 

 fat content over 0.2 per cent. Food is considered as having little or 

 no permanent influence on the quality of the milk. The average 

 results with 7 cows indicated that a good milker obtained a higher 

 percentage of fat in the luilk than a poor milker. Notes are given on 

 the selection of a profitable cow. 



Winter feeding for dairy cows, W. Somerville ( County Councils Cumberland, 

 Durham, and Northumberland, Tech. Education, RpL 8 {lS99),pp. 95, 96). — A brief 

 note on the rations fed dairy cows at Newton Eigg Penrith. 



The college herd, C. W. Burkett {New Hampshire Sta. Bui. 68, p. 156). — A tab- 

 ulated summary of the herd record from November 1, 1898, to October 31, 1899. 



"The herd has been equivalent to 323 milch cows and 65 dry cows for one month, 

 and has produced 166,728 lbs. of milk and 8,864.57 lbs. of butter, making an average 

 monthly yield per head for 388 cows, 429 lbs. of milk and 22.8 lbs. of butter, or 

 5,148 lbs. of milk and 273.6 lbs. of butter for the year." 



On the influence of the milking on the production of the cows and the 

 quality of the butter, K. N. Kristensen {Norsk Landnuindsblad, 18 {1899), No. 44, 

 pp. 536-539). 



The milk supply of large cities, Bovsen {Milch Ztg., 29 {1900), No. 6, pp. 

 81-83). — A discussion of the milk supply of Copenhagen based on observations made 

 by the author. 



Experiments in the purification of milk, Dunbar and I. Kister {Milch Ztg., 

 ■28 {1899), Nos. 48, pp. 753-756, figs. 3; 49, pp. 771-773; 50, pp. 787-789).— Compara- 

 tive tests of a centrifuge and a Danish sand filter with especial reference to the 

 removal of dirt and bacteria and changes in the character of the milk are reported 

 in detail. 



Preservation of milk samples for the purpose of investigation, H. Schrott 

 {Milch Ztg., 29 {1900), No. 12, p. 180). — The method of pasteurization practiced by the 

 author in preserving a series of samples of milk for a composite test is described. 

 The milk was kept at a temperature of 70 to 82° C. for 1 to 2 hours. Each day 

 an equal portion was adde<l to the first sample |ind the pasteurization repeated. 

 Composite samples covering 14 days were secured without difficulty in this way. 



Sampling milk and cream ( Vermont Sta. Hpec. Bui., Oct., 1899, pp. 4)- — Detailed 

 directions are given for taking samples of milk to test individual cows and the entire 

 dairy as a whole, to test cream and skim milk from the dairy, to test buttermilk or 

 Avhey, and to check correctne.-^s of test at creamery or cheese factory. 



A modification of the Babcock milk test, ]\I. Siegfeld {Dairy World, 20 {1900), 

 No. 6, p. IS). — The milk and sulphuric acid are mixed as u.sual and 2 cc. of amyl 



