53 



experiment, as pointed out already. Moreover, the butter-fat 

 was increased in both lots during this experiment as was also 

 the case with the previous set of cows in Experiment B. It 

 is very evident that the milk improved in quality as the 

 lactation period advanced, and that independently of the 

 quantity of concentrated food supplied to the cows. The 

 difference in percentage of butter-fat, on the average, between 

 the two lots in Experiment D, when lot I. received 4 Ib. con- 

 centrated food per cow per day more than lot II., was actually 

 less than it was in the preliminary trials, when the two lots, 

 were fed exactly alike. 



The total amount of butter-fat produced by each lot is 

 slightly less than in Experiment C, but the advantage here 

 is again with lot II., as it was in the preceding experiment. 

 Lot II. has, therefore, from the butter-maker's standpoint, 



TABLE XVII. AVERAGE PERCENTAGE OF SOLIDS NOT FAT 

 IN MILK FOR 12 WEEKS. 



