]96 



FOOD AND AYERAGE COMPOSITION OF BUTTER FROM EACH 



KIND OF FOOD. 



There is practically no difference in the melting point 

 and volatile acids of the butter made from the above 

 rations. 



Analysis of a sample of Northern butter, made at the 

 same time, in which no cotton seed products were fed, 

 gave a melting point of 24.5 degrees (centigrade), and 

 required 13.5 c. c. of alkali to neutralize the volatile 

 acids in 2.5 grams of fat. 



During April and May nine cows were divide^ into 

 four lots of two cows each and one lot of one cow. They 

 were fed grain night and morning and confined to the 

 barn only while eating their grain and being milked. 

 Pasture was the only forage received and consequently 

 all received of it alike. The feeding period proper lasted 

 three weeks. 



