12 



EFFECT OF FOOD ON THE COMPOSITION OF BUTTER. 



PART II. 



The experiments described in the following pages were a con- 

 tinuation of those described in Part I, and were carried out for the 

 purpose of throwing some light upou the action of different food 

 constituents, as the proteids or albuminoids, starch and fat, upon 

 the composition of the butter-fat. 



['HE CONTINUATION OK THE FIRST SERIES 



consisted of comparisons of corn meal with gluten meal and corn- 

 starch, and comparisons of whole cotton-seed with cotton-seed 

 meal and cotton-seed oil. 



Gluten meal represented the albuminoids of the corn meal, and 

 also contained the fat. The whole cotton-seed was ground to a 

 coarse meal, which therefore contained the lint, hulls, oil, and albu- 

 minoids. Cotton-seed meal represented the albuminoids, as the 

 hulls and oil are removed as thoroughly as possible, previous to 

 the grinding. The cows were the same as described in the hr*t 

 part and need no description here. 



THE COMPOSITION OF THE FEEDING-STUFFS 



has already been given in part, but for convenience in comparing 

 them, they are repeated here in connection with the analysis of 

 the cotton-seed. 



