80 SCIENCE AND PRACTICE OF DAIRYING. 



employed on small farms. A wide field of activity still remains in 

 Germany, which has hardly yet been entered upon, for efforts for 

 the purpose of increasing the milk yields and the capacities of cows, 

 in which amply repaying success and a rich return for the money, 

 time, and trouble spent, can be safely promised. 



Perhaps it may be also necessary to pay attention to the adapta- 

 tion of the calving-time of cows, in the most advantageous manner, 

 to the different agricultural conditions, to the intermittent yield 

 of the cows, and to the recurrent variations in price that commonly 

 occur throughout the year. In general, these conditions have 

 hitherto received too little attention. 



In the supervision of the utilization of milk, the first duty is to 

 strictly maintain the most absolute cleanliness in the byre, in the 

 milking of cows, and in the treatment of milk. Care should also 

 be taken that milk-cows are well treated, and are thoroughly 

 milked at each milking, and that the milk of diseased cows, or 

 milk exhibiting any unusual properties, should not be utilized, and 

 that the milk should not come into contact with sick persons. In 

 dairying, only careful, capable adult dairymen should be employed, 

 and the arrangements should be such that every operation should 

 go on smoothly, and that every precaution adopted should be effec- 

 tively carried out. A simple tabular list of instructions of daily 

 and technical details, which should include hints on branches of the 

 business of dairying, should, without fail> be put on the walls of 

 byres and dairies. Finally, it is to be recommended that samples of 

 milk, skim-milk, and butter-milk should from time to time, if no 

 other method offers, be sent to a research station to be tested for 

 the percentage of fat, in order that the dairyman should be in a 

 position to judge whether the yield of butter corresponds to the 

 percentage of fat, and if not, to what extent it is deficient. 



35. The Analysis of Milk. It is not difficult to make one's self 

 familiar with Soxhlet's widely used apparatus for the determina- 

 tion of the percentage of fat in milk, or with the working of the 

 lacto-butyrometer and the lactocrit. Opportunities for this purpose 

 are easily obtained. Opportunities for becoming acquainted with 

 the method of carrying out the full analysis of milk occur less 

 frequently. The detailed description of the nature and properties 

 of milk given in earlier paragraphs must have excited a desire to 

 obtain at least a description of the methods which render it possible 

 to determine the single constituents of milk, and to estimate their 



