H. E. Annett and J. N. Sen 



429 



brought its usual rush of succulent green grass. It would seem likely 

 that rise in the saponification value is connected with this. 



230 

 220 

 210 

 Z40 

 230 

 220 

 210' 



Cowj (Mixed) 



-/Ml/JTARP CAKE-- ■* ■ 



POPPY CAK.E 



)tr--^UsrARJ> CAKV 



2S0 - 

 220- 



210 



[Dried of/) 



JBufJalo Ru)fm.ima 



Chart VII. Saponification values. 



Conclusions. 



1 . The substitution of poppy seed cake for mustard cake does not 

 seem to have influenced either the yield of milk, its percentage of fat 

 or the composition of the butter fat. The experiments were carried out 

 on one cow and two buffaloes. 



2. The reputed ill-effects of poppy seed cake in producing drowsiness 

 and watery milk were not observed. We could detect no difference 

 whatever in the animals when on the two different rations and the 

 animals readily ate poppy seed cakes. 



The amount of poppy seed cake fed, however, was not great. 



3. The paper brings out certain indications that weather conditions 

 influence the composition of butter fat. This may be due to indirect 

 effects, e.g. a rush of green food after rain. 



(Received 1th June, 1919.) 



