256 



EXPERIMENT STATION RECORD. 



Average yield and fat content of miJlc. 



Yield of milk per day. 



Lot A. 



Grain 



mixture. 



LotB. 

 J ^rain 

 mixture, 

 h wheat. 



Preliminary period 



Kxperimental pei iod 



Post-experimental period 



Pounds. 

 26.3 

 23.0 

 21.0 



Pounds. 

 26.3 

 22.8 

 21.1 



LotC. 

 "SVheat. 



Pounds. 

 26.4 

 23.2 

 22.0 



Lot A. 



Grain 



mixture. 



Fat in milk. 



LotB. 

 i grain 

 mixture, 

 J wheat. 



LotC. 

 "Wheat. 



Per cent. 

 3.08 

 3.09 

 3.24 



Per cent. 

 3.11 

 3.10 

 3.25 



Per cent. 

 3.11 

 3.12 

 3.29 



The yields of milk of the different lots were practically the same 

 throughout the exi^eriment, except in case of lot C during the post- 

 experimental period. This latter may have been due to an unevenness 

 in the lots which had not jireviously shown itself. Xo differences were 

 found in the average fat content of the milk of the cows in the differ- 

 ent lots. The changes in live weight were on the average slightly in 

 favor of the wheat feeding, though the results are not uniform. 



The conclusion is drawn that, "judging from these experiments, wheat 

 and a mixture of barley and oats must be considered of very nearly 

 equal value as food for milch cows." 



Infiuence of feed on quality of milk. — The experiments with milch 

 cows conducted at this station, as previously stated, lead to the con- 

 clusion that the average fat content of the milk produced was not 

 practically changed by changes in the composition and the quantities 

 of the rations fed, although tlie changes were radical. In all cases the 

 rations were ample. ^' There was an appreciable and very characteristic 

 influence of the feed on the quality of the milk when the cows were 

 turned to pasture in the spring. Calculated from the average of the 

 last 10 days in the stable and the first 10 days at i^asture, the fat con- 

 tent of the milk increased on pasturage sometimes as much as 1 per 

 cent for single cows, and occasionally 0.5 per cent for single lots. But 

 this increase in the fat content always rapidly disappeared, and could 

 usually not be traced beyond a few weeks." 



[The food is only one of the points of difference between the two 

 feeding x)eriods. The exercise in open air, the full supply of fresh air 

 and sunshine when the cows are on pasture are other and, it would 

 seem, more important factors. In other words, the difference observed 

 in the quality of the milk may be explained by the infiuence of the 

 new conditions on the nervous system of the cows, rather than by the 

 efl'ect of the food on the milk secretion. — f. w. w.] 



The relation between the amount of food eaten, the yield and the fat 

 content of the milk, and the yield of butter has been calculated from 

 all the results obtained at the station in feeding experiments with milch 

 cows. The amount of food is exx)ressed in "food units," calculated 

 from the average rations fed at the different estates according to the 

 following ratios: 1 food unit = l lb. concentrated feed (grain, bran^ 

 oil cakes) =10 lbs. mangel wurzels = 12^ lbs. turnips = 2 lbs. hay = 4 



