160 EXPERIMENT STATION RECORD. 



Calculating tlic results to dry matter it is found that in 1892 the 

 turnips contained T.OG per cent of albuminoids in. dry matter when 

 grown without nitrate and 9,57 per cent when grown with; and in 1893 

 5.29 and 8.31 per cent, respectively. 



The turnips in both years were fed to sheep, one lot being fed on the 

 croj) grown with and the other on the crop grown without nitrate of 

 soda. Although they were fed ad libitum, practically the sauie amount 

 was eaten by each lot. In 1892 the lot on turnips grown without 

 nitrate gained 320 lbs. from December 27 to April 4, and the lot on 

 turnips grown with nitrate gained 264 lbs. ; and in 1893 the gains from 

 October 24 to January C were 221 and 229 lbs., respectively. In both 

 years the dressed weight was largest in the case of the lot fed on tur- 

 nips grown without nitrate. In the opinion of the author the turnips 

 grown without nitrate had the higher feeding value, although the yield 

 was smaller. " The extra (quantity grown per acre by the use of 

 nitrate would have been available for a longer time. In the first 

 experiment this would have been 3 weeks; and during that time, 

 according to the rate of increase of live weight, the sheep would have 

 equaled the others, but there would still have remained the feeding- 

 value of the artificial food consumed against the nitrated turnips." 



The effect of foods on milk production, J. Speir {Trans. High- 

 land and Agl. Soc. Scotland, 1894, pp. 83-108). — The author reports ex- 

 periments with cows on pasturage, brewers' grains, potatoes, bean meal, 

 wheat, cotton seed cake, barley meal, linseed cake, and a variety of 

 mixed rations. The milk was tested freciuently with the Leffmanii and 

 Beam tester. The object was to note the effect of the above feeding 

 stuffs in large amounts on the fat of the milk. The author's conclusions 

 are as follows : 



"(1) Really good milking cows will lose in weight of body for some weeks after 

 calving, no matter what is the quantity or quality of their food. 



"(2) When a cow in good condition is in full milk she will give her normal quality 

 of milk at least for a limited time, even although the quantity or quality other food 

 be deficient. 



"(3) When in good condition a heavy milking cow will take flesh or fat off her 

 body in order to give her normal (juality of milk. 



"(4) Although the quantity of milk is easily influenced up to a certain point by the 

 food su])plied the quality is not materially altered by any ordinary mixed food. 



"(5) The proportion of butter fat is very little influenced by foods containing a 

 large percentage of oil, such as linseed or cotton cake, nor yet by albuminous foods, 

 such as bean or pea meal, decorticated cotton cake, etc. 



"(6) Highly albuminous foods have a slight influence on the solids-not-fats. 



"(7) Any increase in (luantity or (quality of milk over the present normal standard 

 is to be looked for more from breeding than from feeding. 



"(8) If tlie food ingredients are present in sufficient quantity in a state palatable 

 to the animal and easily assimilated it does not seem to make much difference from 

 what source they come. 



"(9) The aim of all i)roducers of milk should therefore be to use foods which will 

 produce quantity more than quality, provided that they contain no taint or flavor 

 which can be conveyed to the milk. 



