56 The Journal 
and yellow centers show on the wear- 
ing surface of each tooth. 
USES OF THE WATER BUFFALO 
Although in the past the principal 
use of the water buffalo in China has 
been for draught purposes in the rice 
fields, during recent years an increasing 
number are being used for dairy pur- 
poses. When the usefulness of the 
animals for work or dairy purposes is 
past, they are slaughtered for beef. 
CHARACTER OF BUFFALO MILK 
The milk of the water buffalo is pure 
white in color. Butter made from the 
milk is also pure white. It is whole- 
some and palatable when produced 
under sanitary conditions. Students 
and teachers (both Europeans and 
Chinese) at the Canton Christian 
College, prefer drinking buffalo milk to 
European cow’s milk. The objection- 
able flavor often found associated with 
buffalo milk is usually due to the pro- 
duction of the milk under unsanitary 
conditions which generally prevail in 
most village dairies. 
MILK ANALYSIS AND RECORDS 
The following tables give the analy- 
sis of milk and production records of 
cows for which’ we have records ex- 
tending over a period of several months, 
or for entire lactation periods. 
Butter fat analyses of the milk from 
each cow were made twice a month with 
a Babcock centrifugal tester. The milk 
for 24 hours was weighed twice a 
month. The average of the two tests 
was taken as the average test for the 
month. 
The total solids (consisting of the 
fat, sugar, proteids and ash) were 
found by evaporating a weighed sam- 
ple of milk in a steam bath until the 
weight became constant. The ash was 
determined by heating in a crucible 
over a gas flame until the weight be- 
came constant. The proteids were de- 
termined by the Kjeldahl method as 
described by Hawk in his “Practical 
and Physiological Chemistry,” 4th 
of Heredity 
edition, pages 438 and 401. The sugar 
was found by subtracting the sum of 
the ash, proteids, and fat from the total 
solids. The percentages in each case 
were found by dividing the weight of 
the final product by the weight of the 
sample of milk analyzed. Analyses and 
records of buffalo milk are all from 
cows in the college dairy. 
The buffalo cows were fed a grain 
ration consisting of two pounds wheat 
bran and one pound rice chop. Each 
cow was fed about a pound of this 
mixed feed a day for each pound of 
milk given daily. The rice chop was 
fed cooked (the Chinese always feed 
cooked rice choy. to live stock, never un- 
cooked). The grain was fed sepa- 
rately to each cow twice a day. About 
one and one-half ounces of salt were 
fed daily to the cows. ‘The salt was 
mixed with the grain. About 40 pounds 
of water were mixed with the rice 
chop and bran at each feeding, making 
a very wet feed, the cows drinking it 
down rather than eating it. (This is 
the usual method of feeding grain to 
cattle by the Chinese.) The cows were 
fed all they could consume, four times a 
day, of a mixture of green cut grass, 
which amounted to from 40 to 60 
pounds a day per cow. 
COMMON DISEASES OF CATTLE AND 
BUFFALO 
Rinderpest—Among cattle and buf- 
falo the most common disease is rinder- 
pest, called by the farmers “ngau wan.” 
It is contagious. This disease causes a 
loss of millions of dollars every year in 
China, as it did in the Philippines be- 
fore compulsory vaccination of cattle 
with anti-rinderpest serum was adopted | 
by the government of the Islands. The 
disease is somewhat like the chronic 
form of hog cholera, in that it is usually 
accompanied with fever and causes 
lesions on the inner lining of the in- 
testines. It is not as fatal, however, 
as cholera is among hogs. 
Tick Fever.—Tick fever, commonly 
known in the United States as Texas 
fever, after the region in which it is 
