DAIKY FARMING DAIRYING. 679 



meal. The very slight difference observed is probably referable to the slightly 

 greater digestibility of the corn meal. 



"Quaker-oat feed, similarly fed, caused somewhat more decrease in the production 

 of milk than did rye, but the effect was very slight and no greater than would be 

 ex})ected from the j)r(il)ably lower digestibility of the Quaker-oat feed." 



The feeding value for milch covrs of the solids-not-sugar in 

 molasses, E. Ramm and C. Momsen {MiJch ZUj., 29 {1900), No. 28, 

 pp. Ji^SS-JfoG). — A brief .suiiimarv is given of a feeding- experiment pre- 

 viously reported (E, S. R., 9, p. 876), in which molasses proved supe- 

 rior to sugar. In the experiment here reported 5 cows w ere fed for 4 

 periods of 4 da^'S each (preceded by preliminary periods) a basal 

 ration of hay, straw, roots, and peanut meal. In addition molasses 

 (Jiestmelassc) was fed during the first and fourth periods, raw sugar 

 during the second period, and raw sugar and molasses distilhny resi- 

 due {JI(ia.ssesc/de//ip//) during the third period, the sugar content of 

 the 3 rations being the same. The cows produced the most milk and 

 the least butter fat when fed the sugar ration, and the most fat and 

 solids when fed the sugar and molasses distillery residue. The con- 

 tent of fat and solids in the milk produced on the molasses ration was, 

 respectively, 3.20 and 11.65 per cent, on the sugar ration 2.81 and 

 11.32 per cent, and on the sugar and molasses residue ration 3.39 and 

 12.06 per cent. The results are therefore considered as showing that 

 molasses has a greater feeding value for dairy cows than sugar, and 

 that the constituents in molasses other than sugai' are especially valu- 

 able in the production of })utter fat. 



The composition of milk and milk products, H. D. Richmond 

 {Analyst, 25 {1900), Sept., pp. 225-231).— Bata are summarized for 

 over 29,000 samples of milk analyzed in the laboratory of the Ajdes- 

 bur}' Dairy Company. The average for the year was 12.67 per cent 

 of solids and 3.71 per cent of fat; the lowest fat content occurred in 

 June and the. highest in October. The author deduces a considerable 

 number of analyses to show that ""all milks, abnormal or otherwise, 

 conform to the following two rules, which are practically different 

 modes of expressing the same fact: {r() The solids-not-fat, less the milk 

 sugar, calculated on the milk devoid of fat, amount to at least 4 per 

 cent; {h) the sum of the specific gravity degrees and the fat, less 4 

 times the milk sugar, exceeds 16." 



Timpe's ^ view that there is a constant relation between the proteids 

 and fat in genuine milk and his proposition to detect adulteration b}'^ 

 a divergence from this relation are discussed at considerable length. 

 The author takes exception to Timpe's deductions. 



Tests were made of paraphenylene-diamin and metaphenylene- 

 diamin for distinguishing between fresh and boiled milk. The latter, 

 together with amyl alcohol, was recommended as the best reagent. 



1 Chem. Ztg., 23 (1900), p. 1040 (E. S. R., 12, p. 286). 



