99 



Milk set in cans at 4')° F. 



Skinimod after 12 hours 

 Skiiuinoil iif'or 24 hours 

 Skiniiueii ul'lor 2{ bums 



No. of 

 (layHsinc* 

 lii.st rulv 



125-145 

 132-1 r)2 

 30- a 



Without cotton-seed mcaL 



Fat 



in whole 



milk. 



Per cent. 

 4.22 

 4.34 

 4.53 



Fat 



in skim 



milk. 



Per cent. 

 2.07 

 1.07 

 0.96 



Per cent 

 of total 

 fat left 

 ill skim 

 milk. 



Per cent. 

 49.1 

 37.0 

 21.3 



With cotton-seed meal. 



Fat 



in whole 



milk. 



Per cent. 

 4.34 



4.86 

 4.27 



Fat 



in akim 



milk. 



Per cent 



of t.ltJll 



fat left 



ill skim 



milk. 



Per cent. Per cent. 

 1.38 31.7 



1. 11 i 22.9 



0.34 I 7.9 



Here again tlie percentage of fat left in the skim milk was least with 

 the cows receiving the cotton-seetl-meal ration. The separation of the 

 cream was in all cases more complete with 24 hours' setting than with 

 12 hours. 



The results of both series of experiments indicate further that the 

 separation of cream bj- setting milk in cans was less perfect when the 

 cows were advanced in the lactation period than when they were nearly 

 fresh. The influence of the stage of the milking period iu this respect 

 was very marked, whether the food contained cotton-seed meal or not. 

 The results indicate no particular advantage of setting at 45^^ over TO'^. 



From the results of an experiment with 4 new milch cows, made to 

 compare the effects of cotton seed with those previously observed for 

 cotton-seed meal on cows likewise new milch, the authors conclude that 

 " there is practically no difference between the effects of cotton seed 

 and cotton-seed meal so far as gravity creaming is concerned." 



To determine whether cotton-seed meal has any effect on the separation 

 of the cream by means of the centrifugal apparatus, 8 cows were fed the 

 corn-meal-and-bran ration, and 8 others, at the same stage of lacta- 

 tion, the cotton-seed-meal-and-bran ration. The milk of these cows was 

 separated by a De Laval power separator as soon as milked. The aver- 

 age results were as follows : 



Cream separated ccntrifiKjalhj. 



No. of 



diiys 

 since lust 

 calving. 



210 

 59-63 



Without cotton-seed meal. 



Fat in 

 whole 

 milk. 



Per cent. 

 4.67 

 3.88 



Fat in 

 skim 

 milk. 



Per cent. 

 0.08 

 0.13 



Per cent 



of total 



fat left in 



skim 



milk. 



Per cent. 

 1.8 

 3.27 



With cottou-Heetl meal. 



Fat in 

 whole 

 milk. 



Per cent. 

 4.39 

 3.84 



Fat in 

 skim 

 milk. 



Per cent. 

 0.10 

 0.13 



I'er rent 



of total 



fat It- It in 



skim 



milk. 



Per cent. 

 2.3 

 3.3 



" It will be seen that there is really no difference iu machine cream- 

 ing due to food effect." 

 6608— No. 2 3 



