3rd. That ensilage produces a somewhat softer butter than 

 does good hay, but it is also favorable to the flavor and texture 

 of the butter product. 



4th. That skim-milk has a very favorable effect upon the 

 churnability and quality of the butter fat, and in a single trial 

 apparently reversed the general rule that the volatile fatty acids 

 decrease as the period of lactation advances. 



5th. That cotton seed meal tends to produce an unusually 

 hard quality of butter, and that cotton seed meal and gluten 

 meal might be used together with excellent results. 



6th. That contrary to general belief the melting point of 

 butter fat is not a good index of the commercial hardness of 

 butter. That while in general a soft butter melts at a lower 

 temperature than a hard butter there is no definite relation between 

 melting point and actual hardness. 



7th. That no relation can be traced between foods and 

 volatile fatty acids, except in the case of skim-railk. That usu- 

 ally hardness and volatile acids vary inversely, hardness gener- 

 ally increasing and volatile .acids decreasing, as the period of lac- 

 tation advances. 



8th. That the Iodine absorption of butter from gluten ra- 

 is greater than that of butters from cotton seed or corn meal 

 rations,'and that so far as tried (see Table B) the Iodine absorp- 

 tion number follows very closely the hardness of butters. 



