44 THIRTIETH ANNUAL REPORT OF THE 



Answer— It makes soft butter. 



Question — Have you ever tried it in combination with feed? 



Answer — No sir, I usually use corn meal and bran. 



Question — Do you get a due proportion of protein in your 

 combination of bran and corn meal? 



Answer. — That I could not answer as well as some of vou 

 gentlemen could. 



Question — Did you ever try peas? 

 Answer— No sir; and I have used cotton seed but once, I 

 used it a good share of one winter when there was fault found 

 with the butter. 



Question — How much cotton seed did you use to the cow by 

 weight? 



Answer — I cannot answer that question but I think the 

 cotton seed and gluten were mixed evenly together with bran, 

 the cotton seed and gluten to take the place of the corn meal 

 in a ration in which equal quantities of corn meal and bran 

 were used. 



Question — How much per cow? 



Answer — About eight pounds of equal weight corn meal 

 and bran. 



President Pierce. What method did you use in the separa- 

 tion of the milk and cream? 



Answer — I used the United States separator. I formerly 

 used the large pans. I have had a separator about six years. 



Question — Has there been. an improvement in the quality 

 since you used the separator? 



Answer — I think so from the prizes that I have taken. 



Question — Have you fed ensilage? 



Answer — I have. 



Gov. Hoard. How long since you commenced to use ensil- 

 age? 



Answer — I think I have used it four or five years. 



Question — Did you notice any difference in the churning of 

 the cream after you commenced using ensilage? 



Answer — I changed my churn at the same time I began to 

 use ensilage and I could not tell you whether the difference 

 was in the ensilage or the churn; but it took longer to churn 

 after I used the ensilage. 



President Pierce. How long did the cream ripen? 



Answer — I intended to have it just acid. 



Mrs. Ware. At what temperature? 



Answer — Fiftv-nine or sixtv decrees. 



Gov. Hoard. About how many hours of ripeness? 



Answer — I churn about twice a week at this time of year. 

 I keep it cool until about two days before I churn and then 

 warm it up to about sixty and then keep it warm. 



