1901.] PUBLIC DOCUMENT — No. 33. 25 



probably rather overworked. One point, however, stands 

 out very distinctly ; namely^ the influence of food on the body 

 ofihehutter. The linseed oil surely produced a butter of 

 high melting point, yet soft and salvy, and unable to stand 

 up under a gradually rising temperature, as did the butter 

 when the oil was not fed. 



The above experiment naturally suggests two questions : 

 First, do the oils in the various feed stuffs tend to produce 

 a salvy butter, lacking in firmness? Second, what is the 

 eifect of different forms of protein, as found in linseed, cot- 

 ton-seed and gluten meals on the body of butter? 



(/) The Effect of Different Concentrated Feeds 

 ON Butter Fat and Butter. 



At the close of the above experiment it seemed advisable 

 to note the effect of several concentrated feeds, as they are 

 fouiid in the markets, upon the character of butter fat and 

 butter. Accordingly a "standard " grain ration ^vas adopted, 

 and other rations compared with it. It is not to be inferred 

 that the so-called *' standard" ration is superior to all other 

 rations, but simply that it was thought to l)e a safe and desir- 

 aljlc ration, and likely to produce a normal butter. 



Two experiments, known as Experiments IV. and V.,* 

 were completed in the spring of 1898, with twelve cows, 

 divided into two herds of six cows each. Rations containing 

 4 pounds of Cleveland flax meal and 4 pounds of Chicago 

 gluten meal, respectively, were compared with the standard 

 ration. Herd II. received the standard ration, and Herd I. 

 the Cleveland flax meal and Chicago gluten meal rations. 

 All these rations contained only a normal amount (.5 to .G 

 pounds) of digestible oil, while the Cleveland flax or the 

 Chicago gluten meal themselves contained less than 3 per 

 cent, of oil, so that one could note particularly the eftcct of 

 the protein in the linseed and gluten meals on the butter fat 

 and butter, 



• These two experimonta were made in connection with the Department of Agri- 

 cultnro. 



