280 ANNUAL. REPORl> OF THE Off. Doc. 



cud Avill answer instead of the other exercise — without the other 

 out-door exercise we have heard spoken of? 



DR. ARMSBY: I do not know that I am prepared to answer that. 

 Undoubtedly a good deal of muscular exertion is put into chewing 

 the cud from a hygienic standpoint. I do not think that one of us 

 would like to take this exercise by working his jaw in that way. 



MR. HOWDEN: I think that what Dr. Armsby said as to condi- 

 tions, covered a good deal of ground. It makes quite a difference 

 whether a cow goes out into a barnyard near by — into a covered 

 shed or uncovered and drinks spring water at a temperature of 48 

 degrees, or whether she goes to some pond or pool where the ice 

 has been previously broken and drinks ice-cold water. 



MR. DAVIS: I would just like to ask one question: Whether keep- 

 ing these cows stabled all the time would not have a tendency to 

 weaken the progeny of the cov.^s? 



PROF. MAIRS: I do not know that anything definite can be said 

 on that. We do know that animals do tend to adapt themselves to 

 their conditions. The probabilities are that they would become 

 more tender by their ancestry being kept in a stable. 



QUESTION: ''Does milk take in odor more while warm or after be- 

 ing cooled?" 



PROF. MAIRS: I should say that milk takes in odor more while 

 warm than after being cooled, for the reason, as Prof. Cooke said, 

 that there is a circulation of air. While the milk is warmer than the 

 air, particles of air coming in contact with the milk will carry the 

 odors in from the outside, while if the milk has the same temperature 

 as the surrounding air, the milk will not change. I know of an 

 experiment where a pail of milk was set in a well over night and in 

 the morning the milk was tested by a number of processes and, 

 although it had been exposed to the oders of silage, no silage taint 

 was detected in the milk. 



QUESTION: "Is gluten meal a good feed to buy for protein when 

 one has corn and oats chop for a grain feed to feed with corn stover 

 and clover and timothy hay mixed?" 



PROF. COOKE: In answ^ering that question there are several 

 things to be understood. It don't affect the quality of the milk at 

 all. The gluten on the market to-day is an entirely different by- 

 product — has very much less oil in it than the commercial gluten 

 meal. The commercial gluten meal is the germ of the corn plant, 

 whereas the gluten meal you get now is the germ and the corn com- 



