1901.] 



PUBLIC DOCUMENT — No. 33. 



31 



change in Rciclicrt-Meissl nunil)cr, a slight dei)rcssion in 

 melting point and a noticeable increase in the iodine num- 

 ber. The ettect would probal)ly liave been more marked 

 liad more corn oil been fed. In the case of the linseed oil 

 experiment both the melting point and iodine number were 

 increased. 



In the third period the fat produced by the cotton-seed 

 meal ration showed but little change in composition from 

 that produced by the standard ration. 



It seems evident tliat different oils — linseed, corn and 

 cotton-seed oils — exert a diiferent influence on butter fat, 

 these oils themselves being of different composition. 



In making the l)uttcr, tlie creams, raised by the gravity 

 process, were treated as nearly alike as possil)le. Our dairy 

 building was completed, and afforded excellent facilities for 

 doing the work. The cream was ripened to approximately 

 .7 acidity in forty-eight hours. A skim-milk starter was 

 used without the aid of any specially prepared ferment. 

 Every sample of butter was analyzed and found to be normal, 

 showing about 12 per cent, of water, 80 to 82 per cent, of 

 butter fat and 1 per cent, casein. The ])utters were scored 

 by Mr. W. A. Gude, with the following average results : — 



Average Butter Score. 

 First licriod : both herds standard ration. 



Second period : Herd I., standard ration; Herdll., Kiyig gluten meal 



ration. 



Herd I., 

 Herd U., 



91.8 

 94.6 



Third period : Herd I., standard ration ; Herd II., cotton-seed meal ration. 



