19171 DAIRY FARMING DAIRYING. 73 



lot 1 was fed enough cottonseed meal to furnish 0.4, 0.6, and 0.8 lb. of oil per 

 head daily during different periods of the experiment, lot 2 enough cottonseed 

 meats, i. e., the kernel of the seed from which the oil had not been pressed, to 

 furnish the same amounts of oil as were fed lot 1 during the corresponding 

 periods, and lot 3 was fed 0.4, 0.6, and 0.8 lb. of unrefined cottonseed oil per 

 head daily in the respective periods. Lot 4 was later carried through an 

 experiment identical with the cottonseed meal lot. An examination of the 

 effects of these rations on the physical and chemical constants of the milk fat 

 showed that the character of the effects was similar for each lot of cows. This 

 was manifested by a marked drop in the saponification value and the Reichert- 

 Meissl number and a marked increase in the iodin value and melting point. The 

 data secured indicate that the effects on the constitution of milk fat which 

 accompany the feeding of cottonseed meal are due to the oil in the meal. 

 There was, however, some evidence that less pronounced effects were secured 

 when the oil was fed in the cottonseed meal than when it was added directly 

 to a ration containing no cottonseed nieul, especially when not more than 4 

 lbs. of cottonseed meal was fed daily. In studying the standing-up quality of 

 the butter small cakes of butter 3 cm. square and 1 cm. thick were placed in a 

 water-jacketed oven and the temperature gradually raised a degree or two at 

 a time until the cake of butter lost its shape. Temperatures were maintained 

 at each point for one-half to three-quarters of an hour. In general the basal 

 ration samples lost their shape at from 32 to 35° C, while all the samples during 

 the feeding of meal, meats, and oil withstood a temperature of from 40 to 43°. 

 The maximum effects in almost every case were secured when 6 lbs. of meal, or 

 its equivalent of oil, was fed. 



In a study made of the influence of the character of roughage on the effect 

 of cottonseed feeding, two experiments were conducted in which timothy hay 

 was the sole roughage, three cows being used in the first experiment and two 

 in the second. Each animal consumed from 12 to 15 lbs. of hay daily in addi- 

 tion to the above grain mixture. In each experiment a basal period of from two 

 to three weeks was followed by a period of three weeks in which 4 lbs. of the 

 grain mixture of each animal was replaced by 4 lbs. of cottonseed meal. Aver- 

 aging the results of the two experiments, it was found that there was a drop in 

 the saponification value and Reichert-Meissl number and an increase in the iodin 

 value and melting point of the milk fat during the cottonseed meal periods. 

 With regard to the standing-up quality of the butter, it was found that the 

 basal ration butter lost its shape at about 34°, and the cottonseed meal ration 

 butter at from 40 to 41°. The butter made during the feeding of cottonseed meal 

 was inferior in market quality and superior in keeping quality to that made 

 during the basal period. 



In three experiments with individual cows, alfalfa hay was fed with the 

 above grain mixture. In certain periods of these experiments different amounts 

 of cottonseed meal replaced equal quantities by weight of the grain mixture. 

 It was found that the fat constants were very similar with like amounts of 

 meal and that they were very similar to those obtained when the same amount 

 of meal was fed with timothy hay or timothy hay and corn stover. 



Cottonseed meal was fed with alfalfa hay and corn silage to two lots of 

 seven and eight cows each. One lot was fed for 62 days a daily basal ration 

 of from 30 to 45 lbs. of silage, from 7 to 11 lbs. of alfalfa hay, and from 6 to 11 

 lbs. of the usual grain mixture. The other lot was fed the same ration in a 

 first and fifth period. During the three intervening periods the grain mixture 

 was replaced pound for pound with 2, 4, and 6 lbs. of cottonseed meal, respec- 

 tively. It was found that there was a striking lack of effect on the physical 

 and chemical constants of the milk fat when cottonseed meal was fed with 



