87 



Gluten meal vs. corn meal. 



These data sbow that iu this experiment, where gluten meal was sub- 

 stituted either in part or wholly for corn meal, a larger percentage of 

 fat remained in the buttermilk and tlie butter was softer than where 

 the corn-meal rations were fed. 



Four cows were used in comparing the effects of hay and silage on 

 the butter, the grain ration (corn meal, middlings, and gluten meal) 

 remaining unchanged; hay was fed alone in one period and was largely 

 replaced by silage in the following period. The experiment was 

 carried out in the same manner as the preceding experiment except 

 that the cream was raised by setting the milk in shallow pans. " Hay 

 apparently [Toduced a harder butter than silage," but with regard to 

 churnability the results were at variance. 



In a single trial two cows were fed alternately on rations containing 

 5 ])ounds of gluten meal or 5 pounds of cotton-seed meal, the basal ration 

 (silage, hay, corn meal, and middlings) remaining unchanged. The 

 average hardness of the butter (penetration) was 11.4 mm. where gluten 

 meal was fed as compared with 5.5 mm. where cottonseed meal was fed, 

 indicating that the feeding of cotton seed meal tends to harden the 

 butter, a fact which was also indicated by experiments at the Texas 

 Station (see Texas Station Bulletin No. 11, or Experiment Station 

 Kecord, vol. ii, p. 200). 



The comparison of gluten meal (L*.^ pounds) with skim milk (21 pounds) 

 was made with two cows, the basal ration consisting during the whole 

 trial of 3G pounds of silage, 4.^ pounds of hay, and 2^ pounds each of 

 corn meal and middlings. The cows were fed the gluten-meal ration 

 the first period, the skim-milk ration the second period, and returned 

 to the gluten-meal ration the third period. The buttermilk contained 

 1.35 per cent of fat when the gluten-meal ration was fed as compared 

 with 0.33 per cent when skim milk was fed. The butter was softer with 

 gluten meal than with skim milk. 



The principal indications of these experiments were that gluten meal 

 tends to produce a softer butter than corn meal, cotton -seed meal, or 

 skim milk, and, other things being equal, to decrease the churnability 

 of the fat ; and that silage produces a somewhat softer butter than 

 hay. 



While in general a softer butter was found to melt at a lower tem- 

 perature than a hard butter, the authors fouud " no definite relation 



