441 



of hay, bran, and oats, two com's received as much silage and the other 

 two as much dry fodder corn, from the same variety of corn and cut 

 at the same time as that used for the silage, as they would eat during 

 three weeks. At the end of that time the two cows on silage were 

 changed to fodder, and vice versa. Data regarding the live weight of 

 animals, water drank, food consumed, milk and milk fat produced, and 

 amounts of the same produced per pound of dry matter in the fodder 

 corn and the silage, and percentage of fat recovered in the butter, are 

 tabulated for each experiment, together with the following summary 

 of the two experiments. 



Average of two experiments, corn silage vs. fodder corn. 



The cows ate less on the fodder corn, but were able to produce more 

 milk and milk fat from each unit of food materials. 



The three experiments of last year were all in favor of the silage, on 

 an average 0.06 pounds more of milk (5.8 per cent) and 0,003 pounds 

 more of fat (6.1 per cent) being produced for every pound of dry matter 

 in the silage than in the fodder corn. In six experiments " corn silage 

 with us has proved sometimes superior to dry fodder corn in nutritive 

 value, sometimes inferior. Considering all trials conducted at this sta- 

 tion, the conclusion will be that properly cured fodder corn and corn 

 silage of similar variety and maturity are of equal value for milk and 

 butter production." 



A NEW METHOD FOR THE ESTIMATION OF FAT IN MILK, ESPECIALLY 

 ADAPTEP TO CREAMERIES AND CHEESE FACTORIES, S. M. BABCOCK, 



Ph. D. ^Tip. 98-113). — For a description of this method see Bulletin No. 

 24 of I ation, or Experiment Station Record, Vol. II, p. 256. 



I . -oxIGATIONS RELATING TO THE COMPOSITION OF MILK, S. M. 



Babcock, Ph. D. (pp. 114-119). 



Compoftition of Wisconsin herd milk (pp. 114, 115). — The averages of 

 a large number of determinations of fat in the milk of Wisconsin herds 

 are tabulated, and the results of all the determinations made are stated 

 in an appendix (p. 253). The average fat content calculated from these 

 determinations is given as 3.68 per cent. 



Variations in the composition of milk from different breeds (pp. 115- 

 119). — Analyses are given of the milk of two Holstein cows throughout 

 the period of lactation, together with ana'yses of the milk of other 

 Holstein, and of Jersey, Guernsey, and lied Polled cows. 

 21500— No. 8 5 



