286 



EXPERIMENT STATION EECORD. 



Record of the station herd for 1897-98, J. L. Hills ( Vermont 

 Sta. Rjjt. 1899, jy/>. 299-307).— T\iq record of 42 cows from Novem- 

 ber 1, 1897, to October 31, 1898, is given in tabular form and com- 

 pared with records of the station herd during previous years, as 

 already reported (E. S. R., 11, p. 383). The data given include the 

 production of milk, fat, and solids by each cow, the cost of food eaten, 

 proceeds from butter sales, and the value of the fertilizing ingredients 

 in the food fed. Notes are given explanatory of the table. The aver- 

 age proceeds per cow over the total cost of food for the 3'ear was 

 $34.15. The record of 19 of the cows belonging to the herd for 4 years 

 and 24 for 3 years is summarized in the following table: 



Average record of 19 cows for 4 years and 24 cows for 3 years. 



Yield of 

 milk. 



Fat con- 

 tent of 

 milk. 



Yield of 

 butter. 



Cost of 

 food. 



Cost of 



pur- 

 chased 

 grain. 



Cost of 

 food per 

 pound of 



butter. 



Procee Is 

 of butt T 



Average of 19 cows: 



1894-95 



1895-96 



1896-97 



1897-98 



Average of 24 cows: 



1895-96 



1896-97 



1897-98 , 



Pounds. 

 5,864 

 5,927 

 6,475 

 5,631 



5,657 

 6,012 

 5,698 



Per cent. 

 4.94 

 5.01 

 4.87 

 4.95 



5. 12 

 5.04 

 5.00 



Pounds. 

 338 

 347 

 368 

 318 



338 

 354 

 325 



853.16 

 43.54 

 49.77 

 46.54 



42.56 

 48.66 

 46.98 



$19. 92 

 14.75 

 19.26 



15.48 



14.45 

 18.98 

 15.71 



Cents. 

 17.6 

 13.5 

 14.0 

 15.1 



13.3 

 13.8 

 15.0 



S79.30. 

 79.77 

 89.24 

 81.85 



77.76 

 85.80 

 83.69 



Laws of the composition of cows' milk, and the detection of 

 adulteration, H. Timpe (Chem. Zt(/., 23 {1899), No. 99, ]yp. lOIfi- 

 10Jf3). — The author attempts to trace a relation between the protein 

 and the fat. He shows, with the aid of a series of analj'ses of the milk 

 from cows of different breeds, arranged in the order of fat content, 

 that the range in protein content is only about one-third of that in fat 

 content, and accordingly that the fat increases in the series about three 

 times as fast as the protein. In the case of milk containing an average 

 fat content of about 3 per cent the protein was about the same, but 

 when the fat was lower than this the protein exceeded the fat; and 

 when the fat was above 3 per cent the reverse was true. The author 

 deduces the following formula for protein : Protein = 2 + 0. 35 fat. 

 lie advances the hypothesis that the fat and a part of the protein are 

 of common origin, being derived probably from the splitting up of the 

 same basal material, while the rest of the protein is formed indepeud- 

 entl}^ of the fat. This would indicate two kinds of protein in the 

 milk. The part derived from the same source as the fat has a con- 

 stant value of 2. Indicating this as protein a, and the other portion 

 as protein h, the ash, sugar, and protein a may be regarded as practi- 

 cally constant in milk, while the fat and protein h are subject to wide 

 variations. 'The last two bear a dehnito i-elation to each other, protein 

 h being equal to 0. 35 of the fat. 



These generalizations were verified on milk from cows of different 



