i66 



Milk Investigations at Garforth: [j une > 



instances our English breeds of pig to illustrate bis point. 

 These breeds are the most highly developed in the world, and 

 have greater capacity for laying on flesh than any others ; and 

 he points out that they are distinguished by the great breadth 

 of the back part of the lower jaw ; this is also the case with 

 our best breeds of fattening cattle. He further points out that 

 calves which get their milk from the pail have not the same 

 need for using the muscles of their jaws as calves which get 

 their milk from the teat, or from some artificial sucking 

 apparatus. He is therefore convinced that it is irrational to 

 raise calves " on the pail," because, owing to the poor develop- 

 ment of the muscles of the lower jaw, they will ultimately prove 

 thriftless cattle. 



These theories of Bieler's are possibly new to English 

 breeders, and will require to be very carefully put to the test 

 of practice and experience before being adopted. But there 

 may be something in the suggestion, and it would be well to 

 keep the matter under observation. 



During the past few years experiments have been con- 

 ducted at the Yorkshire College Farm at Garforth, near Leeds, 

 with a view to determine the chief factors 



Milk which influence the quantitv and quality of 



Investigations , 

 at Garforth. the milk secretion of cows. Reports on the 



variations observed in the composition of the 

 milk, and on the results obtained, have been issued at intervals 

 by the Yorkshire College and the Yorkshire Council for 

 Agricultural Education. Other valuable contributions on the 

 subject have been published in the last four annual volumes 

 of the Highland and Agricultural Society of Scotland. The 

 recently issued Transactions of the Society * contain an 

 article by Dr. Charles Crowther, Lecturer in Agricultural 

 Chemistry in the Yorkshire College, regarding the investigations 

 at Garforth in 1903. The following summary of the observa- 

 tions made during the previous three years is also given : — 

 (a) The proportion of fat in the milk of individual cows is 



* Highland and Agricultural Society Transactions, Vol. XVI., Fifth Series, p. 268. 



