• STATE AGRICULTURAL SOCIETY. 727 



proportion of fat to flesh. I am therefore disposed to estimate the 



gain per week as composed of 



lbs. 



Loose fat or tallow, per week, 3 



Fat with beef and suet in the loin, 8 



Fibrine or flesh, 6 



Total gain per week, 17 



As flesh contains 77 per cent, moisture, the weekly gain for each 

 in dry material will be — 



lbs. 

 Fat, _ 11 



Dry fibrine, 1.38 



12.38 



Extending this over 21^ weeks, six cows would have gained in 



fattening — 



lbs. 



Fat, 1802 



Dry flesh, _ _._ 226 



2028 



The gain by milk cows has been, during 27J weeks — 



lbs. lbs. 



In butter, _ 1235 



"sugar,.. 1894 



" fat, _ 300 



Gain in respiratory elements,.. 3429 



In casein, 2100 



"fibrine, 46 



2146 



Salts or mineral matters, 240 



5815 

 The whole computed gain in solid food by milk-cows is nearly 

 three-fold, whilst that of casein is nearly ten-fold the amount of 

 dry fibrine gained in fattening. 



There is besides a consideration affecting the two processes : by 

 that of milking tliere is a continuous drain on the albumen of the 

 food l)y tlie producti<m of casein, wliilst by fattening tlie tendency 

 is to repletion of the fibrine. When this has acquired its full de- 

 velopment, the requirements of albumen in the food will be limited 

 to wluit is necessary for the maintenance of the flesh. 



