324 ON THE MILK OF THE COW. 



First milk. l«« milk. 



Water, 8909 83-37 



Dry, 10-90 16-62 



Casein 5-23 5-34 



Butter, 2-50 8-60 



Sugar 3-17 2-37 



The difference, according to these analyses lies in the diminution of butter, for the sugar re- 

 mains about the same. 



Composition of the milk of the cow when fed upon screenings. 

 In malting, the sprout which grows from the kernel is detached and dried, and then sifted 

 out from the malt. The dried sprouts are called the screenings, and they form a kind of food 

 of which cows are extremely fond, and farmers regard them as well adapted to cows in the 

 spring. They can not differ much from young grass : they cost fifteen cents per bushel, and 

 four quarts is a safe allowance. Previous to placing them before the cow they are soaked in 

 water ; this is required, inasmuch as they are quite dry, even crisped. The cow was fed seven 

 days on this food — ate very little hay : the milk had a specific gravity of 1032-57, and con- 

 tained, 



Water, 8677 



Dry 13-22 



Casein, 5-05 



Butter 5-02 



Sugar 3 - 15 



It is evident the milk did not gain in butter or cheese, but the sugar appears to have in- 

 creased. The quantity also increased during the time about one pound per day. It is un- 

 doubtedly a food suited to the system of the cow which has just come in. This is agreeable 

 to the views of farmers who have been in the habit of using them. It is also recommended for 

 its cheapness, and as it is soaked and swelled, it resembles the best of grass in its texture and 

 composition. 



I changed, February 1, the ration of screenings, for oil-cake, upon which I had fed my cow 

 seven days, and then made an analysis of the milk. The weather during this time was cold, 

 generally below zero. The cow improved in appearance, though she was not fond of the 

 meal ; she ate it, however, by mixing it with rye middlings ; four quarts per day was her al- 

 lowance with a limited amount of hay. The milk appeared very fine, and did not acquire the 

 least taint of the oil meal, although it might have been expected. The milk, on being sub- 

 jected to analysis, gave the following result : 



Water 86-92 



Dry 13-27 



Casein 4 56 



Butter 6-63 



Sugar, 2-13 



