1904.] 



PUBLIC DOCUMENT — No. 83. 



53 



Table VII. — Composition of the Butter Fat — Concluded. 

 Second period : Herd I., standard ration; Herd II., Chicago gluten meal ration. 



Third period . 



2 samples, . 

 2 samples, . 

 2 samples, . 

 2 samples, . 

 2 samples, . 



Average, 



Herd I., standard ration; Herd II., Chicago gluten meal and 

 corn oil ration. 



36.68 

 37.35 

 .38.58 

 40.23 

 39.00 



38.37 



In the first period the butter fat produced by both herds 

 showed a very similar composition, trifling variations only 

 being noted in the melting point and iodine number. 



In the second or gluten meal period it is difficult to note 

 any change in the composition of the butter fat which may 

 be attributed to the influence of the gluten meal. In a for- 

 mer experiment ^ no striking differences between the butter 

 fat produced by the standard grain ration and a gluten meal 

 ration could be noted. The iodine number of the fat produced 

 by Herd I. showed a noticeable drop during this period, 

 gradually returning during the next two periods to the num- 

 ber indicated in the first period. The reason for this tem- 

 porary depression is difficult to explain. It is not to be 

 overlooked that the cow Folly was removed during this 



' Thirteenth and fourteenth reports of this station, pp. 110, 165. 



