1895.] 



PUBLIC DOCUMENT — No. 33. 



63 



improper nourishment, she still maintained the quality of her 

 milk. It is to be noticed that the milk of the last three cows 

 appeared to be less affected than that of the first three. This 

 might in a measure at least be due to other than food influ- 

 ences, for the two lots of cows received the same rations at 

 diflerent dates. The temperature of the stable showed no 

 wide variations during either a ov b. 



Series II. a and h. 



Here the differences are not so marked. Nettie, Sarah, 

 Nora and Nellie show, however, a higher percentage of fat 

 in case of ration a, when more protein and fat were fed. 

 The total solids of Nettie, Sarah and Nora are also higher, 

 but the percentage increase is not nearly as marked as in 

 case of the fat. The solids not fat on the wdiole appear to 

 have been little affected. The ratio of fat to solids not fat 

 for the six cows fed on ration a is as 1 : 1.88 ; W'hile ration h 

 was fed the ratio is as 1 : 2.03. 



Series III. a and h. 



The ratio of fat to solids not fet in a is as 1 : 2.10 and in h 

 as 1 : 2.07, showing practically identical results. The vari- 

 ations in the per cents, of both the solids and the fat are in 

 nearly every case quite small. 



In order to get a better illustration of the effect of the food 

 or protein upon the fat of the milk, the following talde is 

 presented, showing the fat percentage on the basis of 13 per 

 cent, of solid matter in the milk : — 



Table V. 

 Showing Fat Percentages on Basis of 13 Per Cent. Total Solids. 





0« 



S -J 



IE a 



Seriea I. a, . 



Series 1.6, 



Percentage increase a over b. 

 Series II. a, . . . 

 Series II. b, ... 

 Percentage increase a over b. 

 Series III. a, . . 

 Series III. b, . . . 

 Percentage increase b over a. 



2.60 

 1.30 



2.55 

 2.24 



2.91 

 3.76 



4.15 

 3.48 

 +13.51 

 4.32 

 4.18 



+3.35 

 4.25 

 3.98 



—6.35 



4.69 

 4.10 

 +14.40 

 4.65 

 4.68 



± 

 4.42 

 4.64 

 +4.97 



3.93 



4.11 



— 1.38 



4.16 



3.88 

 +7.22 

 3 

 4 



.81 

 .14 



+8.66 



