802 
Supplement to the " Tropical Agriculturist.'''' 
[May ], 1901 
animals which produce a smaller quantity shows 
a quality considerably above the average. That 
the contents of fat in milk varies more than the 
other constituents, is also distinctly shown in tlie 
investigations of milk from different cities. 
The food is an importont factor affecting the 
quality of milk, not always appreciated. A 
specific breed possesses certain capabilities, the 
values of which are dependent in large measure 
upon the food that is supplied. Owing to the 
inherent tendency of the animal to produce 
milk of a "definite composition, food may not ex- 
ercise a positive and immediate influence in 
improving the quality of the milk ; still, a cow 
cannot reach her normal capacity in this respect 
unless she is supplied with sufficient food. 
The age and health of the animal also affect the 
composition of milk. Young animals produce 
richer milk than older ones, though much depends 
upou health, vitality and vigour. The period of 
lactation, that is, the length of time which has 
elapsed since the birth of the calf, also exercises 
an influence upon the composition of the milk. 
The milk flow is usually greatest, and the milk 
poorest, soon after calving ; as the period increases 
the flow gradually falls o3, and as a rule the 
quality improves. However, the influence of all 
these factors is not so marked in mixed milk as in 
the milk of individual animals. 
The following notes give an idea of the varia- 
tion in the composition of milk : — 
In one series of analys»s the variation in total 
solids ranged from 11*82 to 14"03 per cent, 
a difference of 2"21 per cent ; the variation in fat 
from 2-99 to 4'57 per cent, a difference of 1-58 
per cent. In the case of another series of samples, 
the total solids ranged from lO'BI to 14"86 per 
cent, a difference of 4'05 per cent ; the variation 
in fat ranged from 2-56 to 6*92 per cent, a dif- 
ference of 4 "36 per cent. 
In the third case the percentage of solids 
ranged from 10*64 to 13'96 per cent, a difference 
of 3-32 per cent ; the fat from 2-97 to 4-80 
per cent, a difference of 1'83 per cent. 
In the last series the range in total solids was 
from 12 06 to 16*55 per cent, a difference of 4*49 
per cent; the fat from 3'28 to 7"76 per cent, a 
difference of 4*48 per cent. 
Amoujj these samples was one in which the 
content of total solids and fat was abnormally 
low, another contained an undue proportion of fat. 
On the whole the samples are reported as ex- 
tremely good, the average composition of all being 
total solids 12'97 ; fat 4*13 ; casein and albumen 
3"37 ; sugar 4*75 ; ash •7-2 per cent. 
F., if the full cooling effect is conveyed to the 
milk. Here are the directions for use 
The salts, which must be quite dry and 
ground to a fine powder, are weighed out, put 
into the measured quantity of water, and stirred 
slowly about until completely dissolved ; the 
crystals, in going into the liquid form, absorb 
heat and produce an intensely cold solution. 
This can be used for cooling purposes, and after- 
wards, by evaporation, the crystals can be re- 
obtained for use again. Hence, with care there 
need only be a trifling loss, and tlie same portion 
of cooling salts can be used for an indt-finite 
period. When cooling milk by means of freezing 
mixtures it will be found most economical to 
reduce the temperature first as much as possible 
with water only, and then to complete the cooling 
by means of the cool solution. Thus, to begin 
with, the milk in the bucket as it comes from 
the cow will be about 9.5 deg., and Uy immediately 
running it over a cooler through whicli cold 
water was flowing it might be cooled down to 
75 deg. By then passing it a second time over 
the cooler through which the cold solution was 
flowing it could be cooled form 75 deg. down to 
65 deg. Thus only half the cold solution would 
be needed that would have to be used if the 
whole of the cooling were done by its means. 
In this way 3 lb. of sal ammoniac, 3 lb. of 
saltpetre in one gallon of water would then cool two 
gallons to the desired tem^jerature. At this rate, 
to cool 50 gallons 75 lb. of each salt would be 
needed ; and as it would be advisable to have two 
lot?s, one to be evaporating and drying while the 
other was in use, 150 lb of each would be re- 
quired, or say li cwt. The salts, which, as before 
stated, must be powdered and quite dry, are best 
dissolved in a cask or wooden tub, covered with 
a lid at the top, provided at the bottom with a 
tap, and wrapped around and underneath with 
6 in. or 8 in, of straw or thatching to prevent 
loss of cold. The evaporation of the solution 
after it has been used should be done in a shallow 
pan or tray. A number of kerosene tins cut in 
half lengthwise and provided with handles will 
do if nothing else can be obtained. Then place 
over a slow fire, so that the water will evaporate 
gently without boiling, loss of salt by splashing 
or spurting being avoided. When the material 
is evaporated nearly to dryness, the hot, some- 
what pasty mass should be dug out of the [.an 
and spread out on clean wood or iron to finish 
drying in the sun or in some warm, dry place. 
When perfectly dry it should be powdered up 
ready for use. 
A CHEAP WAY OF COOLING. 
The Rural World describes the cheapest and 
best method of cooling, particularly suitable for 
milk, but also available for other purposes as 
well, by means of sal ammoniac and saltpetre 
(ammonium chloride and nitrate of potash res- 
pectively). 
Three pounds each of these ingredients dis- 
solved in a gallon of water will reduce the 
temperature of a gallon of milk by about 40 deg. 
DISEASES 0^ POULTRY— HOW TO 
TREAT THEM. 
Fowl Cholera.— This is one of the greatest 
scourges of the poultry yard. Fortunately, it is 
not of frequent or general occurrence. Un. 
cleanliness and overcrowding are great coa 
tributors to this disease, but we have seen score 
of fowls die of cholera on our farm, where th " 
birds had the whole farm to roam over and roost 
