102 INVESTIGATION IN MILK PRODUCTION. 
TABLE XXIII.—Giving Daily Average of Nutrients Consumed and Milk and Butter 
Fat Produced during the Winters 1894-95 and 1895-6. 




DIGESTIBLE NUTRIENTS. 
Y Weight | Milk Per Cent | Butter 
Tear Teigh < 4 . Fat Fat 
z Protein Carbo- Fat 
hydrates 
1894-5 956 200 12.46 .56 26.09 4.10 1.069 
1835-6 980 2.59 12.24 .68 PI offal 3.93 1.011 



The data thus far submitted give strong evidence that 
the amount of protein prescribed in the feeding standards is 
greatly in excess of the amount actually needed. The cows 
yielded more milk and butter fat during the winter they re- 
ceived 2 pounds of protein daily than they did the winter 
following with a daily allowance of 2.59 pounds. 
Since the herd returned its maximum yield and neither 
gained nor lost in live weight during the winter of 1894-5, it 
may be assumed, for the time being, that the Lehmann modifi- 
cation prescribes more nutrients than are needed. 
2. ARE THE LEHMANN FacTors APPLICABLE TO ANY AND 
ALL GRADES OR QUALITIES OF MILK YIELDED? 
Inquiring into the question as to the standard being ap- 
plicable to any grade or quality of milk, a table is compiled 
from the records of mature cows in the herd, whose productive 
powers had been developed to their feeding capacity by careful 
feeding and handling for several years, giving the per cent of 
butter fat in their milk and nutrients required per pound of 
milk yielded. 
TABLE XXIV.—Giving Available Nutrients Consumed per Pound of Milk 
Yielded by Mature Cows. 






eae | Protea edearen| neato |e mots! 
SLO TEb SA EIS aaaanatocboddseddonduEdeKboNe 2.5 | -036 16 O12 -208 
1 0) Bora codon OAGn CHU RTI DCE CHOC DSOCEEGECE: 3.7 .04.0 -20 O14 254 
PODS iesecsteicccssscoukewacecesel = aes 3.7 -042 -20 O14 .206 
CO) bis concneceaencceacatnodecooecsecnrand 4.0 044 22 016 -280 
Sweet Bitiatiss-sescoeseeeuese 5.0 052 24 .018 -.310 
FV OUISIE Onl nenssnescsuscressneasecseese 5.5 .057 -26 | -019 -336 



By this table it is clearly shown that the amount of 
nutrients to a pound of milk increases with the increase in 
the quality of the milk, but not in the same proportion; for 
