176 



Journal of Agricultural Research 



Vol. VI, No. 4 



Later, when the clover had been harvested and had become well cured, 

 the same four cows were fed all the cured product that they would con- 

 sume, and composite samples again taken. No weights of water drunk 

 were taken, but as the green clover contained 71.23 per cent of water 

 and the cured hay but 8.33 per cent, there was an appreciable difference 

 in the quantity of water in the rations of the two test periods. Table IV 

 gives the results for each cow. The figures in parentheses following the 

 class of ration show the total number of pounds of the cured or green 

 clover fed. 



Table IV. — Comparison of the effect of green and cured crimson clover on the composi- 

 tion of m,ilk 



cow 23 



Ration. 



Green (405) 

 Cured (180) 



Green (415) 

 Cured (180) 



Green (400^ 

 Cured (165) 



Green (505) 

 Cured (220) 



Milk. 



Lb. 

 132.0 

 107. I 



Total 

 water in 

 rough- 

 age. 



Lh. 



15 



Fat. 



Per ct. 

 5.81 



4.53 



Lb. 

 4.40 



4- 23 



Specific 

 gravity. 



I. 029 

 I. 031 



Mois- 

 ture. 



Per ct. 

 86.94 

 86.97 



Ash. 



Per ct. 

 0.723 



• 744 



Total 

 protein. 



Per ct. 

 3.18 

 3-38 



COW 25 



3-17 

 3-19 



cow 27 



161. I 

 128. o 



28s 

 14 



3-75 

 3.60 



6. 04 

 4. 61 



030 

 032 



87.58 

 87-35 



738 

 783 



3-05 

 3-17 



2. 78 



2.77 



The length of time covered by this series of experiments, 10 days on 

 each ration, was too short to give more than an indication of the results 

 which a complete investigation would give. The data obtained, how- 

 ever, show that the water in the ration supplied by a green roughage, as 

 compared with the cured product, does not lower the fat content of the 

 milk. The results of these experiments would even indicate an opposite 

 effect, for in all cases the cows gave higher testing milk and three of them 

 produced more milk on the green feed. 



