68 



Tbo daily production of butter fat thus increased in the case of cow 

 No. 2 when tlie cocoauut cake was fed. The author sugpo'^ts that the 

 absence of a similar increase with cow Xo. 1 may have been due to a 

 dislike which it showed for tlie cocoauut cake. He further suggests that 

 the favorable action of the cocoanut-cake ration may possibly have 

 been caused by the slightly increased amount of protein which that 

 ration contained. 



A second experiment was made in ISOO, in which the daily rations 

 consisted of 2 kilos of [)eanut cake and 12.5 kilo.sof oat straw, or.") kilos of 

 cocoauut cake and 10 kilos of oat straw. Both rations contained the same 

 amounts of dry matter, protein, and carbohydrates; but the cocoanut- 

 cake ration contained 350 grams more fat than the other. These 

 two rations were alternated as in the previous trial, the [)eriods in 18110 

 being 4 weeks long instead of three, and the milk analyzed twice each 

 week. The two cows fed in the previous experiment and a third cow 

 which ate the cocoauut cak<' readily were used in ISOO. The fir.st two 

 had <!alved in April and May, ISOO, and the third had given milk for 

 over 2 years. The exi)eriment lasted from June 11 to August 29 with 

 Nos. 1 and 2, and to December 10 with No. .i. The results are sum- 

 uiaiized as follows: 



Percentages ami total amuiinln of fat in viilk. 



The results show that in these ca.ses the fat of the milk was consider- 

 ably increased, both in percentage and total amount, when the cocoanut- 

 cake ration was fed, but they indicate a considerable diiVerence in the 

 animals regarding this point. No data are given as to the other con- 

 stituents of the milk. 



It is to i)e remembered that the cocoanut-cake ration contained 3.50 

 grams more fat than the other. The author states that the increased 

 yield of butter fat might be accounted for by this increased amount of 

 fat in the food, and he refers to recent experiments by Klein in Ktinigs- 

 berg, which indicate that a part of the fat of the food may pass tlirectly 

 into the milk. 



