1901.] 



PUBLIC DOCUMENT — No. 33. 



31 



change in Rcichcrt-Meissl numl)ci', a slight (lc[)ro.ssi()n in 

 melting point and a notic'ca))le increase in the iodine ninn- 

 bcr. The elleet would prol)al)ly have been more marked 

 had more corn oil been fed. In the case of the linseed oil 

 experiment both the melting point and iodine number were 

 increased. 



In the third period the fat produced by llie collon-seed 

 meal ration showed but littk! change in composition from 

 that produced l)y the standard ration. 



It seems evident that ditlcrent oils — linseed, corn and 

 cotton-seed oils — exert a ditierent influence on butter fat, 

 these oils themselves being of ditierent composition. 



In making the butter, the creams, raised by the gravity 

 process, were treated as nearly alike as [)ossil)lc. Our dairy 

 building was completed, and aftbrded excellent facilities for 

 doing the work. The cream was ripened to approximatc^ly 

 .7 acidity in forty-eight hours. A skim-milk starter was 

 used w^ithout the aid of any specially prepared ferment. 

 Every sample of butter was analyzed and found to bo normal, 

 showing about 12 per cent, of water, 80 to 82 per cent, of 

 butter fat and 1 per cent, casein. The butters were scored 

 by Mr. W. A. Gude, with the following average results : — 



Average Butter Score. 

 First period : both herds standard ration. 



Second j)criod : Herd I., standard ration; Herd II., King gluten Dical 



ration. 



Third period : Herd I., standard ration ; Herd II., cottonseed meal ration. 



