22 



The total amount of solid matter containefl in a year's milk of the varions animals 

 ranged from t)ti7 jionnds np to 1,1:55 pounds, or an average of . "^95 pounds per year. 

 There was retained in the skim milk and buttermilk from 416 np to 8"29 pounds 

 of dry matter, or an average of 6:56 pounds of dry matter. Thi.s is 71 per cent of the 

 total yearly production, or stated in another way, in making butter there is sent 

 away from the farm only 29 per cent of the dry matter which the cows produce. It 

 is worthy of note that seven eighths of this is contained in the skim milk. 



Estiniatinfj the solids in the buttermilk and skim milk at 2 cents per 

 pound, the aveiage value of these per cow is calculated at 812.7G yearly. 



Mechanical loss of butter fat (pp. 43-45). — In previous exper- 

 iments at the station it has been noticed that " the total amount of 

 solids in the whole milk is not accounted for by the amount of solids in 

 the skim milk and sour cream. The loss seems to have fallen especially 

 upon the butter fat. It was found that not far from 10 per cent of 

 the fat in the whole milk failed to appear in the skim milk and sour 

 cream." 



This matter was carefully tested in two sejiarate trials by calculating 

 for each four cows the actual amount of solids and fat in the whole 

 milk and those in the skim milk and sour cream, duriUji: 5 days; and 

 further by observations on over L*(H» poumls of milk of known composi- 

 tion. The data olttaitied in the latter test were as follows: 



*0r4 por cent. 



"In no instance was the amount of fat in the skim milk ami the sour 

 cream e(iual to that of the whole milk, the disci('[)ancy or apparent 

 loss, amountinj; in the several cows to from 4 to 7 per cent of the total 

 fat in the milk. In the special trial, where a larf^e quantity of tnilk is 

 used, the fat of the sweet cream jiliis that of the skim milk accounts for 

 practically that of the whole milk." The sour cream, however, " con- 

 tained by analysis a tpiarter of a pound less of fat than the sweet 

 cream." 



Effect of delay in setting milk (pp. 40-tS). — Tests made to 

 determine whether a loss of fat is entailed by allowinij: milk to stand 

 from one half to an hour after milking before straininp: and setting, 

 indicated that this treatment " does not seem to materially affect the 

 completeness with which the cream will rise," 



The preparation of a ration for milch cows (pp. 40-51). — 

 This is a comparison of the value of chop]ied aiul unchoi^jietl hay for 

 milch cows. The trial was made in connection with the experiment 

 with dilferent breeds, described above. For 51 days the hay was 

 chopped fine, moistened, antl thoroughly mixed with the grain, no 



