528 



EXPERIMENT STATION RECORD. 



of butter. In several instances a loss of 25 per cent in milk and a corresponding 

 loss in butter followed when bran was substituted for pea vine. In quality the milk 

 from a very heavy pea-vine ration was, after trial, pronounced acceptable by a 

 creamery owner, who is noted for the high grade of his butter." 



Feeding dairy cows, J. Wilson {Iowa Sta. Bid. 82^ pp. 408-436, 

 Jigs. 3). — This is a coiitiniiatiou of work reported in Bulletin 25 of the 

 station (E. S. R., 6, p. 460), Four Holsteiu, 2 Shorthorn, and 2 Jersey- 

 cows were fed for 77 days, from January 1 to March 18, to compare tur- 

 nips, mangel- wurzels, sugar beets, and red table beets. Usually each 

 kind of roots was fed for 20 days, the iirst 10 days being the transition 

 period. A basal ration of hay, corn fodder, bran, gluten meal, and 

 linseed meal was fed throughout. On an average about 18 to 20 lbs. 

 of roots were fed per cow daily. The nutritive ratio of the rations is 

 given as from 1 : 4.1-1.7. The ration was moistened with water about 

 12 hours before feeding. The principal results, amount of water con- 

 sumed, gain in weight, and composition of the beets are given. A 

 summary of the results follows : 



Dry matter eaten and yields of milk and fat hy cows fed roots. 



Boots fed. 



j Lenjjth 

 I period. 



Yield of— 



Milk. 



Butter 

 fat. 



Butter 

 (calcu- 

 lated). 



Dry matter 



eaten daily 



per 1,000 



lbs. live 



•weight. 



Dry matter 



eaten per 

 pound of 

 butter fat. 



Days. 



Turnips 10 



Mangel- wurzels 10 



Sugar beets 10 



Red table beets 9 



Pounds. 

 2,333 

 2,401 

 2,336 

 1,920 



Pounds. 

 91.19 

 88.20 

 85.11 

 72.61 



Pounds. 

 106. 38 

 102. 97 

 99.29 

 84.71 



Pounds. 



21.14 

 22.93 



22.87 

 21.92 



Pounds. 

 20.51 

 23.01 

 23.83 

 24.45 



The volatile fatty acids, melting jwint, and flavor of the butter were 

 as follows : 



Examination of butter produced on roots. 



Roots fed. 



Volatile 



faity 

 acids in 5 

 gm. but- 

 ter fat. 



Melting 

 point. 



Flavor 



(perfect 



45). 



Turnips 



Mangel-wurzels 



Sugar beets 



Red table beets . 



Oc. 



31.10 



31.46 



30.52 



29.61 



Beg. C. 

 32.43 

 32.35 

 32. 25 

 32.70 



38.0 

 42.5 

 43.5 

 43.0 



"The turnips have an injurious flavor, as shown by a score of 38 in a possible 45 

 for the butter made from them. The mangel-wurzel butter has a score of 42.5, which 

 brings it within the range of fine batters. The sugar beets and red table beets score 

 high, going up among the roots that have no bad volatile acids that injure the 

 flavors of butter." 



The results with the 3 different breeds of cows are compared, and 

 representative cows are figured and their records given. The' conclu- 

 sion is that "the Shorthorns and Jerseys gave exactly the same amount 



