522 Rrport of the Department of Animal Husbandry. 



from day to day, usually without definite relation to any known 

 causes. This bit of experience does not establish a law, but is in 

 itself an event worth noting. 



Total Milk Solids and Milk Fat. 



In this experiment the variations in milk solids were due almost 

 wholly to changes in the percentages of milk fat. The corre 

 sponding rise and fall of the total solids and the fat, and the uni 

 form percentages of nitrogenous compounds are certainly remark- 

 able and are strikingly shown in the diagramatic chart (Fig. 20). 

 This is not a new observation, for it has been noticed repeatedly 

 that the fat of milk is its most variable compound in percentage 

 relations. 



