88 



It has been suggested that brewers' grains produce a 

 specific physiological action, which may account for the in- 

 creased milk yield consequent upon their use. It was beyond 

 the scope of these experiments to enquire into this particular 

 matter, but it is clear that brewers' grains have an effect on 

 the milk which may not be produced by ordinary concen- 

 trated food such as cake and meal. This effect consists in 

 not merely increasing the flow for the time being, but also in 

 keeping up the increase and thus lengthening materially 

 the lactation period. It will be seen that, so far, Experiment 

 J confirms the results of Experiment I. 



Quality of the milk. The butter-fat in the milk of each, 

 lot is shown in Table XXXY. 



It appeared from the previous experiment as if the brewers'" 

 grains had reduced the butter-fat considerably, but in the 

 present case they do not seem to have had any appreciable 

 effect in that direction, even in the morning milk. The per- 



TABLE XXXV. -AVERAGE PERCENTAGE OF BUTTER-FAT IN 

 MILK FOR 8 WEEKS 



Average percentage in total daily yield 

 Total butter-fat per day 



* Out of a possible of 56. 



Lot I. Lot II. 



3-51 3-34 



5-33 Ib. 4-41 Ib. 



