75 



for they show that rje was practically able to maintain 

 the normal product (actual yield corrected for advance 

 in location) of butter and to slightly increase that of 

 milk and that its use allowed the daily ration of concen- 

 trated food to be decreased to the extent of more than 

 5 pounds per day, without materially impairing the 

 amount of product. These facts and figures point to 

 an increased use of green crops in late winter and early 

 spring as an effective means of reducing the bill for pur- 

 chased foodstuff's. An uninterrupted succession of 

 , crops for feeding green (soiling) may be had by the 

 use of rye, vs'heat, common oats, hairy vetch (mixed 

 with small grains), turf oats, and sorghum, etc. 



Since the health and working capacity of cows are so 

 greatly improved by soiling crops they should find 

 in jreased favor. 



Effect of green food on richness of milk. 



It is a common belief that milk made from green food 

 contains more water and less fat than that from dry 

 foods. The results of the few experiments made on this 

 point do not bear out the popular belief. 



Our results on this point were obtained by making a 

 composite test for butter fat, once a week. 



It should be recollected that these determinations of 

 fat were not begun until after the cows had been eating 

 rye for a week. For comparison, we give the percent- 

 ages of fat found in the milk of .the same cows for the 

 weeks beginning March 9 and March 16, 1900, at which 

 time they were receiving only dry food, and a heavier 

 grain ration (though similar in kind) than was given 

 with the rye. 



