The Relation of Food to Milk-Fat. 



73 



An averao^e of this kind balances the variations from week to 

 week, and places the per cents of fat in a light where conclusions 

 can be more readily drawn therefrom. The reason for the high 

 average during the first four weeks in lot B, year 1896-7, has 

 already been indicated in the discussion concerning Dora's entering 

 the experiment when fresh in milk, and later becoming reduced in 

 flow and increased in fat by forced feeding. Omitting this period, 

 it will be noticed that the average for the remaining periods bear 

 the same relation to each other as those for lot A. In the first 

 experiment there was an increase from the beginning to the end 

 with each lot of about two-tenths of one per cent of fat. In the 

 second experiment this increase was about one-tenth of one per cent. 



When we examine the yield of milk and of fat we do not find the 

 same uniformity as is observed in the per cent of fat. If an average 

 be taken of the yield of milk and fat for the first four weeks after 

 the first two, and for the last four weeks of the experiments we find 

 the following per cent of decrease from beginning to end : 



The decrease for 1895-6 was the same with all rations except for 

 a slight difference in favor of the cows receiving the wide ration. 



