1909.] PUBLIC DOCUMENT — No. 31. 157 



Practically the same amounts of dry and digestible matter 

 were required to produce equal amounts of milk, milk solids 

 and milk fat. 



Effect of Blood Ration on Milk Flavor and on Anitnals. 



Frequent samples of milk were taken in sterilized milk bot- 

 tles, carried to the laboratory and tasted, both cold and luke- 

 warm. It was not possible to detect any objectionable flavor 

 which could be attributed to the blood. The blood ration in no 

 way interfered with the normal condition of the animals, all 

 of which consumed it readily. 



The only disturbance noted in the exjieriment was that of the 

 cow Brighty while being fed the cotton-seed meal ration. She 

 was attacked with indigestion on JSTovember 20 and was out 

 of the experiment until December 12, when she again re- 

 turned to her normal condition and milk flow. She was contin- 

 ued from December 12 until January 1, thus completing her 

 four weeks' record, although the experiment for the remainder 

 of the herd ceased December 18. 



3. Conclusions. 



1. Dried blood contains some 85 per cent, of protein, and 

 when properly prepared (not overheated) has proved itself to 

 be highly digestible and well suited as a concentrated protein 

 nutrient for farm stock. 



2. For cows in milk it may be fed in amounts varying from 

 1 to 2 pounds daily, mixed with concentrates of vegetable origin. 

 A satisfactory combination for a day's ration consists of 2 to 3 

 pounds of wheat bran, 2 to 3 pounds of corn or hominy meal 

 and 1.5 pounds of dried blood. Other mixtures can be made 

 containing blood as a constituent. 



3. It is believed to be the part of economy to first utilize 

 blood as an animal food rather than to apj^ly it directly as a 

 fertilizer. 



4. The present price of prepared blood, its lack of distribu- 

 tion in local markets and the ignorance of the consumer con- 

 cerning its merits as a food have thus far prevented its general 

 use for feeding purposes. 



