590 EXPERIMENT STATION RECORD. 



The castor-bean meal, tested as a new feeding .stuff, contained only 

 1.23 per cent of fat. This material is prepared by a patented process 

 in which, according to a statement l)v the firm furnishing the meal for 

 the test, all traces of injurious properties are removed. The material 

 was costly as compared with other feeding stuffs, and the results of 

 the test showed that it was not well suited for feeding dairy cows. 



Influence of intervals between milkings on quality of milk, A. 

 A\'. Stokes {Dairy. 12 {1000), So. IJfJ, pp. .119, 320).— X herd of 21 

 cows was milked at -1 a. m. and 1 p. m., making the intervals between 

 milkings, therefore, !) and 15 hours respectivel}'. Samples of the 

 milk of each cow were taken at both milkings on August -1, 10, and 24, 

 and September 11, and analyzed. Analytical data for 2 milkings at 

 the beginning and end of the test are given. Sixteen of the cows 

 gave milk on one or more occasions having less than 3 per cent of fat 

 or less than 8.5 per cent of solids-not-fat. Of the 84 samples taken at 

 the 1 o'clock milkings none contained less than 3 per cent of fat. Nine 

 cows, however, gave milk containing less than 8.5 per cent of solids-not- 

 fat. Of the 81: samples of morning's milk, 17 contained less than 3 per 

 cent of fat and 19 less than 8.5 per cent of solids-not-fat. The milk 

 drawn after the long interval was therefore poorer in quality than that 

 drawn after the short interval. " It would seem as if the cows, as it 

 were, took toll of it and reassimilated from it parts that they required 

 for their own sustenance, if the milk were not drawn off' at certain 

 intervals. " 



Investigations of milk from mountain pastures (Satermelk), 

 B. Ramstad {Aarahr. Offtnt. Foranst. Landhr. Fi'iinine, 1890, pp. 

 349-361).— The milk produced by cows on mountain pastures has the 

 reputation of being richer in fat and more palatable than the winter 

 milk, due possibly to its deep 3'ellow color. Goats' milk, on the other 

 hand, retains its bluish-white color when produced in the mountains. 

 Investigations by V. Dircks in the seventies showed, as the average of 

 a large number of determinations, a daily yield of 4.3 liters of milk 

 per cow on mountain pastures, with an average fat content of 3.9 per 

 cent. In further study of this subject the author visited 7 mountain 

 dairies {sdte7's) in different parts of the interior of Norway, measured 

 the milk of the cows in the various herds, and made separate analyses 

 of the morning and evening milkings of each cow for 2 days. Samples 

 of the mixed herd milk of the goats were also taken and anaWzed. 



The evening's milk was generally lower in fat than the morning's 

 milk, the difference in some cases amounting to 2 per cent. The aver- 

 age percentage of fat in cows' milk was 3.807 per cent, agreeing closely 

 with Dircks' figures, and also with the average of analyses of milk pro- 

 duced in the neighboring vallej's during the same time of the year 

 (Juh' and August, 1898), which was 3.77 per cent. 



The altitude of the pastures and their quality and location do not 



