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centage of fat in the total daily yield of lot I., in spite of the 

 brewers' grains, is materially higher in the present experiment 

 than in the preceding one, a point which is worthy of note. 

 Some allowance perhaps should be made for the advance in the 

 lactation period. In any case, it is clear from the table above 

 that brewers' grains do not always reduce appreciably the 

 butter-fat in the milk, however obvious this may have seemed 

 from Experiment I. In the experiment now under notice, 

 the milk of lot I. on the brewers' grains ration was ten times 

 under the standard in the morning. But in the previous 

 experiment, when these cows received no brewers' grains, their 

 morning milk was nine times under the standard, and the 

 actual percentage of fat in the morning for this lot, on the 

 average, is only '03 less in Experiment J than in Experiment I. 

 These figures, therefore, do not furnish much evidence to show 

 that brewers' grains materially reduce the quality of the milk. 

 Moreover, if we take the record of lot II., the evidence is by no 

 means conclusive on this point if we take the two experiments 

 together. In Experiment I, lot II. was fifty-six times under the 

 standard in the morning. But in Experiment J, when the cows 

 no longer received any grains, their morning milk was again 

 thirty-five times under the standard. The butter-fat in their 

 morning milk was certainly '33 per cent, higher on the average 

 in Experiment J than it was in the preceding experiment, 

 when they received brewers' grains, but this no doubt is partly 

 accounted for by the advance in the lactation period. It will 

 be observed that lot II. gave poorer milk in the morning all 

 through than did lot I., and it is perfectly obvious now that the 

 low morning fat in lot II. in Experiment I was not altogether 

 due to the brewers' grains. Taking all the facts into con- 

 sideration, therefore, there is not, after all, clear and unmis- 

 takable evidence that brewers' grains have the effect of reduc- 

 ing the butter-fat in milk to any serious extent. It appears 

 tolerably certain that any effect brewers' grains may have on 

 the quality of the milk is very much less than what they have 

 on the quantity. 



