14 



Table one, when averaged for the first four lots, gives us the de- 

 crease or increase of each constituent of the milk, due to substitut- 

 ing corn meal for gluten meal, pound for pound ; that is, 



changing from a narrow to a wide nutritive ratio. 



decimal of a per cent. 



Decrease. Increase. 



Solide .155 



Fat 09 



Caseine .06 



Sugar .19 



Ash 01 



Solids not fat . .245 



This table means, that the solids were increased T V<j 5 ij of one per 

 cent., the fat decreased t ^ of one per cent., etc. The quantity of 

 milk was decreased 8.5 per cent., and the quality of butter 10.5 

 per cent., by the change. 



The amount of milk produced by each cow daily, on an average, 

 was : 



Lhs. 



On gluten, (narrow ratio) 22.07 



On corn meal, (wide ratio) 20.2 



Loss, (due to wide ratio) 1.87 



The amount of butter was : 



Lbs. 



On gluten, (narrow ratio) i)77 



On corn meal, (wide ratio) 875 



Loss, (due to wide ratio) 102 



It is no part of the plan of this Bulletin, to discuss t ho matter of 

 cost of foods, or cost of milk and butter, but for the benefit of any 

 who may wish to know, I will say that the average C jst of the corn 

 meal rations was $0,161, of the gluten meal SO. 171, per day. A.nd 

 with the eight cows under consideration the cost of milk per cut., 

 with the glutan, was $0,774 ; with the corn meal, $0.797 — adifference 

 of $0,023 percent, in favor of gluten. 



