FOOD AFFECTS QUALITY OF MILK. 33 



hausted this winter, which will undoubtedly bring high prices. 

 If you are making April cheese, you will want to cure it as 

 quick as you can, and you had better leave the cream all in. 

 Increase the quantity of rennet, and keep it warm night and 

 day. You can thus carry on fermentation, and get the ad- 

 vantage of ripening your cheese quick and well ; but if you 

 skim the milk, it prolongs the operation, and it is not as well 

 perfected. 



Question. Has the quality of the food given to the cow 

 any effect upon the quality of the milk you will have by that 

 cow ; that is to say, does the quality of the food affect the quality 

 of the milk in its proportions and chemical constituents ? 



Mr. Arnold. I think the discussion between the gentle- 

 man and Mr. Willard ought to answer that question. That 

 is a mooted question. 



Mr. Strong. You have recommended the use of oleo- 

 margarine for the increase of cheesy fermentation, but yet 

 you do not mention that you use it yourself. May I ask 

 why? 



Mr. Arnold. I am not making cheese. 



Mr. Strong. When you did make cheese, you did not 

 use it, did you ? 



Mr. Arnold. I did not understand it then as clearly as I 

 do now ; if I had, I should have used it. That is an item of 

 progress that has grown out of some of our investigations. 

 We could not get it on the start. 



Question. Do you consider rye bran any better than 

 wheat bran ? 



Mr. Arnold. I do not know that I do. Their effects, so 

 far as I have observed, have been just about the same. 



Mr. Wetherell. I understood Mr. Arnold to say that he 

 could get as good quality of milk from bran as from corn-meal. 

 I understand that certain German chemists tell us that the 

 quality of food does not affect the quality of milk, but we 

 must look to the breeds of cattle. I want to ask Mr. Arnold 

 if the quality of the food does not affect the quality of the 

 milk? 



Mr. Arnold. The quality of the feed affects the quality 

 of the elements of milk. By affecting the constitutional con- 

 ditions of the animal, it may vary, to some extent, the rela- 



5 



