and scientific basis for judging the producing ability in dairy cows from outward appearance. The judging of the milk and butterfat production of cows by outward appearance is being taught in the various agricultural schools and colleges, agricultural clubs, etc. The object of this project is to provide a scientific basis for judging the producing ability of dairy cows.

(g) Fertility investigations to ascertain the effect of certain dietary regimes in the correction and prevention of certain forms of sterility, and the effect of consistent exercise on the fertility of males and females, particularly on the recovery from lack of tone in the reproductive organs of females. Sterility in dairy cows is causing considerable losses to farmers. Approximately 10 per cent of all cows eliminated from the dairy herds of the country are disposed of because they are sterile.

(h) Feeding and management investigations to determine the influence of various feed stuffs on growth and milk production; the comparative values of various roughages when cut at different stages of maturity and when made into hay or silage; the effect of fertilization and rotational grazing on the value of pastures for milk production, and the effect of various methods of handling, housing, milking, feeding, exercising, and pasturing on the economy and level of milk production.

The results of our feeding investigations indicate that it may soon be possible to make recommendations that will enable dairy farmers to materially reduce the costs of production.

The work under (d) to (h) inclusive, is conducted largely at seven dairy experiment stations located at Beltsville, Md., and at other points throughout the United States, and in cooperation with various State experiment stations.

(i) Investigations of the chemistry and physics of milk and of the bacteria commonly found in milk.

(j) Investigations of the processes by which proteins of the feed are converted into proteins of the milk, the mineral requirements for high milk production and the most satisfactory sources of minerals, and the relation of vitamins of the feed to nutrition and milk production.

(k) Investigations of the chemical and physical changes which take place when milk is concentrated and sterilized, the causes of deterioration of concentrated milk products and the utilization of concentrated milk products in the baking, confectionery, and other industries.

(1) Investigations of the physical and chemical factors involved in the production of a desirable flavor and texture in ice cream.

(m) Investigations of the biological and chemical factors in the production of the characteristic flavor and physical properties of various domestic and foreign varieties of cheese.

(n) Investigations for controlling the quality in butter and the more efficient utilization of skim milk, buttermilk, and whey.

(0) Research in sanitary and economical methods of producing, transporting, processing, and distributing market milk and cream which is to be utilized in its fluid state, including investigations in the production and farm handling of market milk under experimental as well as practical conditions on dairy farms, and a study of community milk improvement through milk, control and extension agencies on the area plan; investigations of the construction, equipment, and economical operation of milk plants for the processing and preparation for the market of fluid milk and cream; and investigations in the laboratory and at commercial dairy farms to ascertain factors effecting the marketability of milk and cream and to devise remedial measures.

Mr. BUCHANAN. I notice you have a decrease of $57,203. Of that, economies by acts of Congress, including furloughs, was how, much? Mr. REED. The legislative furlough amounts to $37,400. There is also a reduction of $20,000 due to the dropping of a nonincurring item for completing the nutrition laboratory. There is an increase of $197 by transfer from the Secretary's office.

Mr. BUCHANAN. And the other is a nonrecurring item.

Mr. REED. Yes, sir.

Mr. BUCHANAN. Will you need $590,000 for the next year?

Mr. REED. That is quite a decrease below what we have had before. We certainly have cut down.

MARKET MILK INVESTIGATION

Mr. HART. What is this market milk investigation?

Mr. REED. We are working along two general lines in our marketmilk investigations. The first is to solve problems connected with the production and processing of milk and cream; while the other is a milk-plant problem, involving studies of plant arrangement, machinery, labor requirements, and other factors which may lessen the cost of milk between the farm and the city household.

The first is not only a problem of sanitary production, but also of various physical and chemical phenomena which affect the marketability of milk and cream. Such questions as the effect of various feeds on the flavor and odor of milk, and how they may be fed to produce a palatable product, have a broad effect on milk consumption We have conducted complete experiments with over twenty grains, roughages, and weeds. Other problems deal with foaming of milk, viscosity and whipping quality of cream, cream line on bottled milk, and related commercial factors.

The Bureau of Dairy Industry has worked out the fundamental factors in the production of clean milk and has evolved inexpensive but efficient methods for the use of dairymen. It is estimated that the application of these simple principles has earned many millions of dollars yearly for the farmers of this country through increased markets and better prices.

We have conducted experiments and gathered data on such important operations as the cooling and cold storage of milk on the farm, the washing and proper treatment of dairy utensils to kill bacteria,changes in temperature and costs of hauling milk by different methods, bacteriological studies in milk plants which have shown where contamination is most likely to take place in the average plant, and other work of a similar nature.

INVESTIGATION OF BACTERIOLOGY AND CHEMISTRY

Mr. HART. Another subject there, "Investigation of bacteriology and chemistry." Going into that, you hit quicker than you would under market-milk investigations, would you not?

Mr. REED. Our division of market-milk investigations is concerned primarily with practical tests on farms and in plants. It seeks to learn causes of contamination of city milk supplies and to contrive new and simple methods to prevent their recurrence under farm conditions. Our research laboratories, on the other hand, deal more with specific types of bacteria, their differentiation, methods of growth, and the changes they cause in dairy products.

We believe that all of this research is fundamental, dealing as it does with the questions of increasing the marketability of milk and cream and reducing or holding down costs which occur between the producer and the consumer.

Mr. BUCHANAN. Is there anything else you want to tell us on this entire appropriation?

Mr. REED. The manufacturing investigation is the first one.

Mr. BUCHANAN. I do not think it will be necessary to take them up item by item, but generally, to tell of the work you perform and the good results that come, if any, from the expenditure of this

money.

Mr. REED. In general, the work of the Bureau of Dairy Industry might be divided into three main heads:

(1) Investigations designed to bring about more economy in milk and butterfat production through the development of high-producing strains of dairy cattle, through the keeping of records in individual herds, and through better feeding and nutrition.

(2) Work relating to increasing consumption of dairy products through the improvement of the quality at the point of production as well as in the factory.

(3) Research and service activities designed to increase returns in the dairy industry through the development of new uses and market outlets for dairy by-products.

In

Mr. BUCHANAN. Either you did not quite catch the full import of my question or I did not properly convey it. As you set out the work being done under this appropriation from year to year, you set out the undertakings but nowhere do you give any results obtained. other words, what good have you done so far? You are bound to understand when Congress sits here year after year and makes large appropriations for certain things, they like to see some beneficial result brought before the committee, some accomplishments. You see all these things are not set out.

DAIRY MANUFACTURING INVESTIGATIONS AND INTRODUCTION

Mr. REED. The first one, dairy manufacturing investigations and introduction, has to do with introducing our laboratory methods into practice. For instance, take what we have done recently with casein. Up until a few years ago, when the tariff went on, we imported a very large percentage of the casein used in this country. One of the claims was that the casein made in this country was not fit for the uses required of it by the paper coaters and other users. The bureau developed a method of making casein that results in the manufacture of as good a quality of casein as it is possible to produce. We have introduced this method into the factories that are making casein, and we are now making a very high class of casein-the finest that is made, and we are finding new uses every day.

Mr. BUCHANAN. And thus preventing money from going out of this country into foreign countries?

Mr. REED. Yes. In the study of economic and efficient production of milk and butterfat the herd improvement work by the bureau is of great importance. This work is carried on cooperatively with the agricultural colleges in all but two States of the Union, and consists of studies of the records of production and feeding costs of more than 500,000 cows. As a result of these studies it is possible to make recommendations and suggestions that will increase the efficiency of all the dairy cattle in the country. This work has been carried on for more than 25 years and is to-day the most reliable and valuable source of information concerning the production and possible improvement of our dairy cows that is to be found anywhere in the country.

The greater improvement which has taken place in milk and butterfat production with the cows tested in dairy herd improvement associations as compared to the improvement with the average cow in the United States is undoubtedly due to the fact that the dairymen who keep actual records through their test associations are doing more

selecting of good cows and culling of poor cows than the dairymen who have no records on their cattle. Records show that there are about 10 per cent of the cows culled from herds in herd-improvement associations each year because of low production while there is little if any culling done among the average herds of the country.

INVESTIGATIONS WITH DAIRY HERD ASSOCIATIONS

The investigations with dairy herd improvement associations indicate that approximately one-third of the cows in the associations are such low producers that they are unprofitable and that another third produce only enough to break even. Only about one third of the farmers' cows are sufficiently high producers to be really profitable. There is an immense loss to the dairy farmers of the United States involved in the raising and development of two-thirds of the animals they have that are such low producers that they do not return a profit. We believe there is no investigational work of greater economic importance to the livestock men of the United States than is the work being conducted under our dairy cattle breeding investigations project. The herds of the bureau in which these pure lines are being developed for high levels of production are supplying seed stock, which in many instances, is going out through State College herds to the breeders and dairymen. This inheritance, which we are developing in these herds, will eventually be the means of raising the level of production of a great many of the dairy cattle of this country. The improvement will not be restricted of course, to the animals that come from these herds alone. Probably a greater influence will be exerted through the registered cattle of the United States that will be improved according to the breeding practices that have been developed.

ICE-CREAM INVESTIGATIONS

Mr. BUCHANAN. What else have you?

Mr. REED. Ice-cream investigations. A method of removing milk sugar from skim milk has been developed which makes it possible to increase the milk-solids-not-fat in ice cream without danger from the sandiness caused by the crystallization of milk sugar. The quality of the ice cream is improved and an increased use for milk by-products provided.

Mr. BUCHANAN. What do you mean by solids?

Mr. REED. The solids of milk are butterfat, sugar, casein, albumin, and ash.

Mr. BUCHANAN. Are you taking into account the reduction in the amount of other sugar going into ice cream?

Mr. REED. Yes. Milk contains a higher percentage of milk sugar than butterfat. The milk sugar is recovered from whey, a by-product of cheese making.

Mr. BUCHANAN. And not only that, you extract from a waste product, whey, this solid?

Mr. REED. Yes, sir.

Mr. HART. Are they using much powdered milk in ice cream production?

Mr. REED. Yes. The ice cream industry of the United States last year used approximately 20,000,000 pounds of powdered skim milk in the manufacture of ice cream.

Mr. HART. Will that development get back to the farmer for that saving?

Mr. REED. It is bound to get back to the farmer. It may be a long route, but it is bound to get back there because it takes more of these products off the market. The use of milk sugar in candy manufacture is another problem we are working on at the present time. Candy makers are interested in milk sugar to make the ordinary soft filler for their chocolates, because it is less sweet. They feel that if by utilizing milk sugar they can get a filling which is less sweet, but still tasty and of good flavor, consumption will be greatly increased.

NUTRITION OF COWS, INVESTIGATIONS

In the nutrition investigations we have established.that certain standard grades of hay are so deficient in essential dietary elements that if they are used as the sole source of roughage for milking cows, reproduction is seriously impaired and calves fed on the milk from these cows survive only a few weeks.

We have also demonstrated that rabbits react to feeds in all essential ways as cows do and, since their reproduction cycle is rapid, results that require many years for completion with cows may be obtained in a few months with rabbits.

CHEESE MANUFACTURING INVESTIGATIONS

It may be well to repeat some of the things we have been doing along this line. We have been continuing the research work with Swiss cheese and feel that during the past year we have perhaps made greater progress than at any other time.

For many years the research laboratories have been attempting to establish a biological control in the manufacture of Swiss cheese so that it would be possible to make a uniformly good grade of this cheese under domestic conditions. The complicated nature of the making and ripening process has made this a difficult problem. It is felt, however, that the essential part of this objective has now been attained. It is established that a certain sequence of bacterial growth must take place and that other types of bacteria must be excluded. Simple tests by which the condition of the milk and the progress of bacterial growth in the cheese can be determined have been developed. The propogation of pure culture starters in the factory has been simplified. With the use of comparatively simple portable apparatus our field men are now in a position to make a uniformly good grade of Swiss cheese in any factory having suitable equipment and a reasonably good grade of milk.

Mr. BUCHANAN. As I understand you, you have already manufactured American Swiss cheese just as good as Swiss cheese which is largely imported into this country, is that right?

Mr. REED. Yes, sir. We have. We are trying to improve the general bulk of it. In the southern part of Wisconsin, where 80 per cent of the Swiss cheese is made in this country, we are working with the factories, and also in Ohio where there is another Swiss cheese center we hope to replace about 20,000,000 pounds of Swiss cheese imported into this country every year from Italy and Switzerland.

Mr. HART. We have improved the quality of cheese to the point where we have done considerable damage to the foreign makers. I