85 



poorer originally, and it is difficult to say to what extent the 

 actual reduction in the quality of the milk is directly due to 

 the brewers' grains, although it appears on the face of it 

 obvious. The results of this experiment would seem to con- 

 firm the experience of dairymen, the majority of whom appear 

 to have found in their own practice that the usual effect of 

 brewers' grains is to increase the flow of milk, but at the same 

 time to impair its quality. But the fact must not be over- 

 looked that cows which are not fed on brewers' grains may 

 give milk just as poor in butter-fat, at least in the morning, 

 as lot II. did in the present experiment. Although the 

 figures in the table may strike the leader as being unusually 

 low, and consistently so throughout in the morning, he will 

 find exactly the same thing in the Offerton Bulletin I., Experi- 

 ment A, where the average morning fat for twelve weeks was 

 precisely the same as it is for eight weeks in the present experi- 

 ment, viz., 2'57 per cent., and where not only no brewers* 

 grains were used, but the cows were given 12 Ib. per head of 

 cake and meal per day. The low morning fat in the present 

 experiment is thus not unprecedented, and, therefore, al- 

 though there are grounds for believing that the food had some- 

 thing to do with it, it would be hardly legitimate to hold 

 the brewers' grains entirely responsible for what occurred 

 without further evidence. 



TABLE XXXII. -PERCENTAGES OF SOLIDS NOT FAT IN MILK 

 FOR 8 WEEKS. 



Average percentage in total daily yield : Lot I., 8 '86 ; Lot II., 8'81. 

 * Out of a possible of 56. 



