297 



Wipprecht. The results, which have already been published in the an- 

 nual report of the station for 1889, are summarized in the following 

 statement: 



Averages of determinations of melting point and volatile acids. 



Volatile 

 acids in 

 butter. 



Corn-and-cob meal, oats and brau, with silage, sorghum, pea-vine hay, iind pas- 

 turage 



Cottonseed meal and hulls exclusively 



Cotton seed exclusively, either raw or cooked 



One weight part cotton-seed meal and three of whole oats, with sorghum hay 

 and pasturage 



Equal weight parts of whole oats and cotton seed, with pasturage 



Per cent. 



15. 27 

 10.15 



7.85 



13.14 

 13.39 



" It is clear that the melting point was higher and the percentage of 

 volatile acids lower with cotton seed orcotton-seed meal than without." 

 The inference is drawn that " firmness or body is largely' dependent on 

 the food." Although " all of the heavy feeding of cotton seed or cotton- 

 seed meal must be done in cool weather on account of the health of the 

 animal," it is believed that small quantities may be safely fed in sum- 

 mer, thus " hardening the butter slightly for summer handling." 



Effect on quantity. — " In the test for exclusive feeding of cotton-seed 

 meal and hulls, as compared with cotton seed, the cows fell off in milk 

 quite materially, from the fact that it was practically impossible to get 

 them to eat a sufficient amount for a full ration. * * * It has been 

 our observation in some seven years' feeding at this place that by the 

 addition of cotton seed meal in moderate quantities to the daily feed, 

 the yield of milk has almost always been directly increased." An ex- 

 periment indicated that the quantity of milk required to make 1 pound 

 of butter is somewhat less where cotton seed or cot ton -seed meal is fed ; 

 that is, that the fat content of the milk is increased. 



Effect on quality. 1. Cottonseed meal vs. no cotton-seed meal. — A num- 

 ber of cows were fed alternately on rations containing cotton-seed meal 

 and those containing no cotton-seed meal, and samples of the butters 

 produced were sent to four '' well-known butter experts" to be graded on 

 the following scale of 100 points : flavor 45, grain or texture 30, and 

 firmness or body 25 points. All of the butters were from mixed milk of 

 four to six cows ; and each sample representing a given food or mixture 

 had been churned and worked by itself. The average results of the 

 gradings of each sample are stated in tabular form. The inference is 

 that " flavor seems to suffer a little, and the total grade per cent is thus 

 reduced somewhat, but beyond this, in the opinion of the gentlemen 

 acting as judges, there was little if any observable difference in quality 

 due to the feeding of cotton -seed meal. 



" To many who are not familiar with the peculiar effect of cotton seed 

 it may seem that texture [of the butter] is dependent on manipulation 



