determine, during the Eyota paces as also the amount 
ey found in the milk : 
DIGESTED BY Fora. 
Albumi- Carboh - 
PERIOD. noids. aries. Fats. 
Pounds. | Pounds. ° 
VE Sess so NM Rete aller eke 7.86 74.13 2.98 
Base hn, Ac, . AMMEN 8 laine 13.19 66.36 4.85 
So aE ES AE oe Pasa) A a .| 15.49 ihe bey Be Mats Be 
Ae eran any Geile, « » SILER aber aN, Losit 65.40 6.25 
Ne nit esi Ce! AANA aN 9.63 71.49 5:91 
ae ge EMA | fhe es 9.65 11/68 5.92 
1 SOI SA at NE Ys. , Gimeeneeme auratus, ‘8 9.64 71.59 5.91 
HTN AE APART OM RG eS 13.32 67.82 4.92 
It will be seen from the above table that there appears to be 
relation-between the albuminoid constituents of the food ae : 
tuted a part of the ration, a substance peculiarly rich in 
containing twelve and eighty-two one-hundredths per cent, vit 
less than one-half of the albuminoids of cotton-seed meal. a 
It is hoped that experiments now in progress may help to t I o v 
more light upon this point, which is of both scientific and prac ical 
value to the dairyman. ND 
The following table gives the percentage of fats found i 
morning’s and evening’s milk during the eight periods, as als 
actual amount of fat found in the milk yielded. 
milk during the three months covered by the investigation, cor 
CEN closely to the decrease in the amount of milk produ 
