NUTRIENT REQUIREMENTS. 105 
in butter fat, after making allowance for protein needed for 
maintenance, the following deductions from the record are 
submitted, though it doesnot follow that the rate of increase 
of protein per pound of milk, as it increased in fat content, 
was actually needed. 
TABLE XXVII —Showing Rate of Increase in Protein Requirements. 

















Per Cent Fat Protein to 1 
in Milk lb. Milk 
Ae OMEN COPS A WMeLAL Cec cecs cocessersesscsees 3.7 O41 
MS OUIIEES Sree reese meencs sone ctecececoseeseccecio~ sel lece ser 225 .036 
WifeEreN Cet Otseecs setnescceesessteocsae-vece rece seeeoe 12 points .005 
WitterenceTOrmeaChy POU vcecroc-cencsnccce ence .U004 
Olive eeaeet snes eiicsecncde sc schittescscesersccessecvaess 4.0 044 
OUNEESSeooecresecee sarees conececnc sosciseenslseaesticiosoes 2.5 .036 
WD THCREHCEMOlg er eorssccsccssereesnsas crass) scereccsees 15 points .008 
Difference for each point...................-200«- .0005 
NSU Citew EsialtcUlg eons iy ceidcieeiian dese iniinc sloelse seine sinsios PAaCe 5.0 .052 
(COUMMAEESS scnasoeasso oeaaosocosuadocsss0oSscace UEC HOUDI0D 225 -O26 
DIeheN COMO lnreredescsnteseeness-<--cessesoreeeesce 15 points .016 
Mitterence for Gach POw't.......-c-.c0-no2-0) «neo -0006 
ENOUISCO Meneceseeamenesescesereaen ase tsescaesscanrcce cs 5.5 .057 
(COMPASS occosotceccoosqane coocsoooncoacHdstiosdonncoscos 2.5 .036 
DIMER eNCCRTO LS ec actcseciews cree sence sezenvsececvecess 30 points O21 
Wifterence| fom CACh! POM t..:.....s.0cscesssee ose -0007 


As has been stated, the rate of increase of protein for the 
various grades of milk was based upon the difference per 
point between that used by the cow yielding milk contain- 
ing 2.5 per cent fat and that used by the cow yielding milk 
testing 5.5 per cent, and more protein is prescribed for cows 
giving milk of medium quality than they actually used. The 
slight excess, however, is not a serious objection. 
The tables submitted show that the quality of milk is quite 
as important a factor in formulating a feeding standard or guide 
to feeding practice, as quantity of milk yielded. 
