FOODS — ANIMAL PRODUCTION. 

 Average per cow for the year 1893. 



929 



Average per cow 



Average 6 mature Jerseys 



Average 1 mature Arysliire... 



Average 4 H' 'steins 



Average 3 best Jerseys 



Lbs. 

 6, 4o5 

 6, 232 

 8, 273 

 8,420 

 7,197 



Composition 

 of milk. 



Per et 

 13.68 

 14.73 

 12.31 

 12.80 

 14.66 



Per ct 



4.38 

 5.22 

 3.57 

 3.73 

 5.21 



Yield of milk 

 constituents. 



Lbs. 

 883 

 918 

 1,018 

 1,078 

 1,055 



Lbs. 

 283 

 325 

 295 

 314 

 376 



Lbs. 



182.0 

 198.2 

 194.1 

 208.0 

 228.8 



Calculated 

 yield of— 



Lbs. 

 311 

 358 

 325 

 345 

 413 



Lbs. 



758 

 853 

 811 

 865 

 986 



Milk re- 

 quired per 

 pound of — 



Lbs. 

 20.8 

 17.4 

 25.4 

 24.4 

 17.4 



Lbs. 

 8.5 

 7.3 

 10.2 

 9.7 

 7.3 



The yield of the herds for 1892 and 1893 as regards quantity aud 

 quality of milk are compared, and the comijosition of the milk of a 

 number of young cows for the first 2 periods of lactation is compared. 



" The regular members of the station herd of 1892 averaged 7,197 lbs. of milk and 

 351 lbs. of butter, while in 1893 the regular members averaged 7,115 lbs. of milk and 

 341 lbs. of butter. The entire herd made during the same years 147,609 and 135,615 

 lbs. of milk and 7,014 and 6,541 lbs. of butter. 



"Calculations based on Dr. Van Slyke's work indicate that the regular members 

 averaged 856 and 831 lbs. of cheese, and the entire herd produced milk equivalent 

 to 17,154 and 15,926 lbs. of cheese in 1892 and in 1893, respectively. The poorer 

 record for 1893 was partly due to abortion. There was no material change in the 

 quality of the herd milk for the 2 years and but slight variations in the quality of 

 the milk of the individual cows. The 2-year-olds of 1892 gave the same or slightly 

 better quality of milk during their second lactation. The milk, except that of 2 

 Jerseys, was found to be worth as much for cheese as for butter, at the average 

 market prices. . . . 



" If 2i lbs. of cheese are considered to be equal in market value to a pound of 

 butter, which are fair market conditions, then for every $100 obtained for the herd 

 milk made into butter there would have been received $98 if the milk had been made 

 into cheese." 



Pig feeding, J. L. Hills ( Vermont Sta. Rpt. 1893, pp. 30-4.0). 



Synopsis. — An experiment on 2 lots of pigs of the eifect of feeding bulky as com- 

 pared with more concentrated food during the early growth of the pigs on the 

 general gain in weight, and on the shrinkage of the pigs in dressing. The differ- 

 ence in richness of the rations was brought about by feeding more or less corn 

 meal in proportion to the skim milk. Those on the narrower rations gained 

 faster aud ate less dry matter ])er pound of gain than those on the wider rations, 

 but the shrinkage on dressing was the same with both lots. At current prices 

 the skim milk fed to the pigs was calculated to have brought about 25 cts. per 

 100 lbs. 



Four Chester Whites and 4 Small Yorkshires were selected for the 

 experiment when about 8 weeks old, and divided into 2 lots with 2 pigs 

 of each breed in each lot. After feeding both lots alike for about 3 

 weeks the experiment was commenced May 30 and continued until 

 December 10 with the Chester Whites and until January 10 with the 

 Small Yorkshires. Lot 1 (bulkier food) received 2 oz. of corn meal per 



