1909.] Summary of Agricultural Experiments. 955 



being 9! and 14J hours, with the result that the difference in the 

 percentage of fat was slightly greater. In addition, the total yield 

 of milk was less. It was noted that a fall of rain after a period 

 of drought had a considerable effect on the composition of the milk. The 

 figures for the composition and yield of the cows on seven occasions 

 after rain had fallen are given, and in every case there was an increase 

 in the fat contents, varying from '09 to '78. 



Various Experiments with Milk, Cream, and Butter (Journ. Roy. 

 Agric. Soc, Vol. 68, 1907). — Experiments were carried out in 

 the dairy at the Lincoln Show to ascertain (1) the comparative weight 

 and value of a given quantity of cream from the milk of various breeds ; 

 (2) the comparative weight of a given quantity of milk of the various 

 breeds; and (3) the effect that the artificial colouring of milk and 

 butter may have on the mind of the purchaser, and so on the sale 

 price of these articles of food. 



As regards the weight and value of cream, it was found that the 

 South Devon and the Channel Islands breeds produced the best and most 

 valuable cream. 



As regards the weight of milk, it was found that the average weight 

 of one gallon of milk from Shorthorns was 10 lb. 4I oz., from Ayrshires 

 10 lb. 5 oz., and from Jerseys 10 lb. 2| oz. The other breeds ranged 

 from 10 lb. 4 oz. to 10 lb. 4! oz. The richer the milk, the lighter it 

 was in weight, and the evening milk was generally lighter than the 

 morning milk. 



As regards the colouring of milk, the point raised was tested by 

 asking those who were watching the proceedings in the dairy to give 

 their opinion on milks of various shades. The experiment apparently 

 demonstrated what it was intended to do, viz., that the general public 

 judge milk by its colour. It is pointed out that to colour the paler 

 milks so as to pass them off for the milks richer in fat is a practice 

 that cannot be commended. Experiments of a similar nature were 

 carried out with butter. In every case the pale butters were voted the 

 worst, the deepest in colour always being preferred. 



The results of the milk and butter tests at the Lincoln Show are 

 given in the same report. 



Method of Milking (Harper-Adams Agric. Coll., Field Expts., 

 Report, 1907). — The object of this experiment was to test the effect of 

 agitation of the udder on the amount of fat in milk yielded by (a) easy 

 milking cows and (b) difficult milking cows. A note on these experiments 

 was given in the Journal, June, 1908, p. 213. 



Variation in the Chemical Composition of Butter (Univ. of Leeds, 

 Bull. 62 and Bull. 66. — For the purpose of investigating the causes 

 of the variation in the chemical composition of butter, 126 samples 

 of butter made on the Manor Farm, Garforth, in 1904-6 were analysed, 

 and the results are discussed in Bull. 66, while in Bull. 62 an explanation 

 is given of the nature of butter fat, the influence of period of 

 lactation, influence of food, and other conditions. 



Caerphilly Cheese (Journal of the Bath and West and Southern 

 Counties Soc, Fifth Series, Vol. II., 1907-08). — Experiments were 

 carried out at the Newport Exhibition with the view of solving a question 

 of local interest, viz., whether it is more profitable to make Caerphilly 

 cheese from whole milk, or to take one skimming of cream, churn the 

 cream into butter, and convert the skimmed milk into cheese — a practice 

 prevailing in the district. The cheeses made from whole milk would, 



