19181 DAIRY PAEIONG DAIRYING. 375 



The coefficient of digestibility was found to increase In each of the experi- 

 ments where the interval between watering was lengthened, and also in the 

 period where the cows received only one-half their normal water requirement. 

 This increase was most noticeable for crude fiber, the digestibility of which 

 was apparently increased from 55.7 to 71 per cent when water was withheld 

 for 60 hours. The amount of crude fiber digested was also greater during the 

 experimental periods than during the preliminary periods. The increase in 

 digestibility of nitrogen-free extract and protein due to withholding water was 

 not regular or marked. 



The frequency of watering did not appear to have any appreciable effect on 

 the composition of the feces, except that watering less frequently slightly re- 

 duced the crude fiber. When the cows received only one-half their normal 

 water requirement there was an increase in the percentage of protein and 

 nitrogen-free extract and also in crude fiber of the feces. The amount of feces 

 voided bore a close relation to the amount of feed eaten. Prom this work it 

 appears that the amount of dry rough feed consumed by the cow is closely 

 related to the amount of water drunk. 



No variation in the composition of the milk or milk fat was found that could 

 be ascribed to lack of water. Analyses were made of the ash of the milk in 

 the last two experiments. The results were normal. 



When the cows were watered not less than once in 24 hours the body tempera- 

 ture was lowered only a fraction of a degree Fahrenheit, and this change in 

 temperature occurred within 15 minutes after drinking the water. When the 

 cows were watered once in 60 hours the body temperature was reduced 2° 

 within 1.5 hours after watering. When the cows received only one-half the 

 normal amount of water once in 24 hours the average body temperature was 

 about 1° higher than when they received the full amount of water. 



In order to ascertain more definitely the effect of a high body temperature of 

 healthy cows on the percentage of fat in milk secreted, a series of experi- 

 ments was conducted. Four grade cows were placed in a room, the tempera- 

 ture of which was made to vary from 51 to 104°. In each trial the cows were 

 given water tempered to the same degree of heat as that of the room. When 

 it was desired to increase the body temperature the cows were also blanketed. 

 At a room temperature of 69° and body temperature of 101.2°, the average 

 percentage of fat was 4.4. When the average room temperature was 104° and 

 the body temperature 104.8° the average percentage of fat was 5.04. The 

 amount of fat, however, was not increased in the same ratio. 



The abnormal physical characteristics due to lack of water were nervousness, 

 a gaunt appearance, and high body temperature. A larger amount of energy 

 was required per 1,000 lbs. live weight to accomplish the body functions when 

 the water was given once in 60 hours and when only one-half amount of water 

 was supplied the cows. 



The chief uses of water by the dairy cow are summarized. Tabulated data 

 obtained in these experiments indicate that 12 per cent of the water drunk in 

 winter and 27 per cent in summer is eliminated through the skin, about 56 

 per cent of the water is eliminated in the feces and 13 per cent in the urine, 

 and about 15 per cent of the water ingested is used for milk production. One 

 of the cows, a heavy milker, used about 24 per cent of the water for milk pro- 

 duction. 



Tabulated data are appended, showing the average daily rations and water 

 consumed and the food-nutrient balances for each cow in the experiment. 



Tests of three protein concentrates and two leguminous roughages in milk 

 production, O. P. Hunzikkb and R. E. Caldwell (Indiana Sta. Bui. 20S {1911), 

 pp. 5-20, figs. 8). — This experiment was conducted for the purpose of compar- 



