COST OF BUTTER A1STD CHEESE MADE 

 FROM CORK 



IT would be natural to conclude, from the essential 

 nature and quality of Indian corn, that it must be 

 well adapted to the production of butter. This con- 

 clusion is confirmed by chemical investigation, and is 

 further ratified by the results of experience. 



The first and most obvious effect of corn meal is to 

 improve the quality of the milk, and make it richer, 

 by imparting to it a larger proportion of the con- 

 stituents of butter and cheese. How far it affects the 

 quantity of milk, as compared with some other kinds 

 of feed, has not been very definitely determined. But 

 for improving the flavor and increasing the amount 

 of cheese and butter, it is found to be well adapted, 

 and is thought by many to excel most kinds of feed. 



It is also found that the stover of corn has the 

 same general tendency as the grain, though in a less 

 degree. Its most favorable effect and highest value 

 are only realized when the object is especially to pro- 

 duce a copious flow of milk. For this purpose, the 

 succulent stalk of Indian corn, whether fed green in 



