72 EXPERIMENT STATION RECORD. [Vol.37 



" Four Jersey calves analyzed at birth contained an average of 73.09 per cent 

 of water. Data available indicate that breed is not a factor influencing the 

 compo.'sition of the new-born calves. The amniotic fluid weighs about 30 4bs. 

 and contains approximately 9.5 per cent water. The placenta weighs about 18 

 lbs., of which approximately 85 per cent is water. A Jersey cow produces a 

 total of only 15 or 20 lbs. and a Hol.^tein 20 or 25 lbs. of dry matter in the fetus 

 and its accompanying fluid and membrances. On the dry-matter basis a Jersey 

 calf at birth is equivalent to from 110 to 170 lbs. of Jersey milk. In the Hoi- 

 stein breed the calf at birth will contain as much dry matter as from 200 to 275 

 lbs. of Holstein milk. 



" Using [one of the Jersey cows] as typical of all, it is shown that she produced 

 during one year 1,263 lbs. of dry matter in her milk. During this time 2.828 

 therms of energy were available in her ration for this milk production in excess 

 of maintenance. Her calf with placenta and amniotic fluid containe<l approxi- 

 mately 24 lbs. of dry matter, or 1.9 per cent as much dry matter as in her milk 

 for one year. If the calorific value of the solids in the fetus are considered 

 equivalent pound for pound to that of the .solids in the milk it would appear by 

 calculation that this cow would require 1.9 per cent as much energy as was usetl 

 for her milk production, or 47.7 therms. The actual energy in the fetus and its 

 accompanyftig fluid and membrances calculated from the weights and composi- 

 tion was .50.4 therms, a figure surprisingly close to the calculated requirement 

 of 47.7 therms. 



"All the data available indicate that the weight of a calf at birth is not ordi- 

 narily InfluenciHl by the ration receivetl by the mother during gestation. This 

 is especially true with reference to the energy value of the ratiou, but may not 

 hold good when the ration has been decidedly deficient in some constituent for 

 a long period." 



The data are tabulated and di.scuswxJ in detail, and feed and weight rei<»rds 

 during pregnancy for each animal are shown by graph.s. 



Effects of feeding cottonseed products on the composition and properties 

 of butter. C. H. Ecki.ks and L. S. Palmer {Missouri Sla. hescarrh Bui. 27 

 {1916). pp. 3-Ji'i, fills. .S).— The investigations reported in this bulletin were 

 confined chiefly to a study of the effects that the fei^ding of cottonseed products 

 exerts on the physical and chemical con.stants of milk fat and on the standing-up 

 quality of butter and its keeping and market qualities. Studies were also made 

 on the cause of the effects, as well as several minor studies, such as the per- 

 sistence of the effects and the typical characteristics of butter produced where 

 cotton.seed products are fed according to the ordinary practice in the South. 

 The investigations of other workers in this field are reviewed, and results 

 secured by them are tabulated with respect to the effect of the character of 

 the roughage and the amount of cottonseed protlucts fed upon the milk fat 

 and butter. 



In studying different phases of this subject at the station. 23 experiments 

 were conducte^l in which 43 pure-bred animals of the university herd were 

 used. There were 177 periods usually lasting about two weeks, in which 

 samples were taken, and 2.0.33 chemical determinations and experimental obser- 

 vations were made, each in duplicate and frequently In triplicate. Of the 

 great amount of data collected only tho.se are reported which have a bearing 

 upon the influence of feeding cottonseed products on the composition and 

 properties of butter. 



To test the effect of the oil in cottonseed products fed, eight cows were 

 divided into four lots of two each and fed a basal ration of timothy hay and 

 corn stover and a grain mixture of corn, bran, and liii.seed meal (4:2:1) in 

 Bufflcient quantity to meet the demands of the Armsby standard. In addition, 



