28 



HATCH EXPERIMENT STATION. 



[Jan. 



Experiment V. 



[Standard ration v. Chicago gluten meal ration.] 



This experiment was identical with Experiment IV., ex- 

 cepting that 4 pounds of the Chicago ghiten meal (corn 

 gluten) were sul)stituted for 4 pounds of flax meal. The 

 average results of the analyses of five samples of butter fat 



follow : — 



Butter Fat Analyses. 



No wide variations are noted. The Chicago gluten ration 

 produced rather more volatile acids, a trifle less insoluble 

 acids, a lower melting point and a lower iodine nuinl)cr. 

 The differences are too slight to draw any positive conclu- 

 sions. In both these experiments (Experiments IV. and 

 V.) one notes that the standard ration produced butter Avith 

 a little higher melting point and a lower iodine numl)er. 

 All the l)utter fats, however, were of normal character. 



Ten lots of butter were made from each ration, under sim- 

 ilar conditions, as previously described. Five samples were 

 analyzed chemically and found to be normal. The butter 

 was quite dry, showing but 11 per cent, of water. Mr. 

 Gude scored the ten sam})los made from each ration with the 

 following averajre results : — 



Average Butter Score. 



These butters appear to be practically identical, no partic- 

 ular feed influence being noted. The first four or five lots 



