DAIEY FARMING DAIRYING. 285 



The effect of fatigue upon the quantity and quality of milk, 

 J. L. Hills {Vermont Sta. Bjjt. 1899, p. 309). — In this test, which is 

 the third reported by the station (E. S. R., 8, p. 86; 11 p. 384), 6 fresh 

 milch cows were driven 10 miles and shipped 50 miles by rail. They 

 were not milked during the 18 hours occupied in traveling. A table 

 gives the yield and composition of the milk one day, one week, and 

 three weeks after arrival. The results are briefly discussed and com- 

 pared with those of the earlier experiments. 



' ' The cows, as a whole, gave about the same quantity of milk on the day after 

 arrival that they did later. Its quality was far richer, however, at first than it was 

 after some time had elapsed. Considering each animal individually it was found 

 that three gave more, one less, and two the same yield after becoming accustomed 

 to their new quarters; that the fat percentages were less in each case; and that the 

 solids-not-fat were irregular, two increasing and one decreasing decidedly as time 

 went on. . . . 



" In the trials previously reported temporary milk shrinkage was observed. This 

 was not seen to any great extent in the present tests. In all cases, as in the present 

 instance, temporary enrichment ensued. The outcome of this series of tests clearly 

 shows the folly of testing a cow's milk before she becomes 'at home' in new quar- 

 ters and has recovered from fatigue. ' ' 



The effect of food upon the quality of butter, J. L. Hills ( Ver- 



tnont Sta. Rpt. 1899, j)j}. 296-298). — In connection with experiments 

 noted above and in continuation of previous work (E. S. R. , 11, p. 385) 

 a study was made of the effect of various concentrated feeding stuff's 

 upon the quality of butter. The rations used contained hay and silage 

 with cotton-seed meal, linseed meal, corn meal, and bran in two com- 

 binations; corn meal and bran in two combinations; corn meal, bran, 

 and buckwheat middlings; Buffalo gluten feed; and Quaker oat feed. 

 Cotton-seed oil, corn oil, and linseed oil in emulsions were also fed 

 with the corn meal and bran ration. From March 8 to May 1, 44 sam- 

 ples of skim milk, buttermilk, and butter were obtained and analyzed. 

 The results are given in tabiilar form. 



The author states that apparently none of the grain feeds injurious!}^ 

 affected the quality of the butter. 



"Volatile acids were uniformly aiid decidedly lowered, and the iodin numbers 

 markedly increased in every case when oil was fed and for a while after its use was 

 abandoned. This was more apparent when corn and linseed oils were fed than when 

 the cotton-seed oil was used. The melting point of the product made when the latter 

 oil was fed was raised. . . . 



"The station dairyman's judgment of these butters was that the cotton-seed prod- 

 uct was hard and of quite good flavor, that made on linseed oil was very soft and 

 sticky and of an oily taste — a condition lasting until the second sample after the use 

 of oil was discontinued — while that made on corn oil was somewhat soft and oily 

 but fair in quality. . . . 



"While it is unsafe with our present lack of knowledge concerning the methods of 

 milk formation to assert actual transfer from food to milk, yet analytical results and 

 practical experience are in accord with such a theory." 



Milk from cows fed cotton-seed oil skimmed and churned more 

 exhaustively than that from cows fed linseed oil or corn oil. 



