190 THE STOCKFEEDER'S COMPANION 



butter of fairly good colour, but it does not keep at 

 all well. 



" Brewers' grains," according to the Offerton Hall 

 experiments (1907), when fed as part of the concen- 

 trated food in the ration (i.e. 20 Ibs. per day) in summer, 

 have the effect of increasing the daily milk-yield, more 

 especially in the later period of lactation. There were, 

 however, slight indications that they affected the per- 

 centage of fat in the milk adversely in the early 

 lactation period, but this was not so appreciable towards 

 the end of the lactation period. The effect in winter is 

 similar, but the fat content of milk on the average is 

 not appreciably affected. 



Bean meal, pea meal, soya cake, fresh cocoa-nut cake, 

 palm-nut cake, gluten meal, gluten feed, maize, ground 

 oats, bran, etc., give a fairly good coloured and good 

 flavoured butter. 



The feeding stuffs which make butter a little harder 

 than normal, or a little softer than normal, if they are 

 fed in considerable quantity, are as follows : 



(a) Harder than normal. Cotton cakes, palm-nut 



cake, pea meal, bean meal, green clover, 

 vetches, and dry fodder crops, e.g. oat straw. 



(b) Softer than normal. Linseed cake, maize meal, 



rice meal, bran, and oatmeal. 



Bitter Milk may be caused in the following 

 ways : 



(a) Feeding inferior cotton cakes. 



(b) Feeding brewers' grains in too large quantity : 



the bitter taste is more evident in the cream. 



(c) The cow's udder being out of order. Bitter 



