1895.] 



PUBLIC DOCUMENT — No. 33. 



127 



II. The experiment was not a financial success, however, 

 the increased price obtained for the calves being more than 

 counterbalanced by the cost of the fats and the extra labor 

 in preparing the food. 



III. In one case (calf 7), where oleomargarine and brown 

 8U2:ar were fed in addition to the skim-milk, the result was 

 decidedly encouraging. The calf was in good condition, 

 and returned 0.91 of a cent per quart for the skim-milk fed. 



The Experiment Explained. 



How the Artificial Milh loas prepared. 



The object was, if possible, to make an emulsion of the fat 

 or oil with the skim-milk. For this purpose a tin vessel, 

 very much resembling the ordinary creamery can, was made. 

 It was twenty-two inches deep and six inches in diameter. 

 There was a " dasher," which consisted simply of a rod about 

 eight inches longer than the depth of the can, made of tin (or 

 wood) , to one end of which was fastened a perforated tin disk. 

 The disk was of such a diameter that it could be worked up 

 and down easily in the can, which was provided with a cover 

 with a hole in the centre, through which the rod protruded. 

 A cheap grade of oleomargarine was first used. It was 

 added to the skim-milk and the latter heated to 110^ F. 

 This melted the " oleo," and the solution was then trans- 

 ferred to the tin churn and worked for several minutes. By 

 this method the oil was quite well mixed with the milk, and 

 the resulting solution had a very pleasant smell, closely re- 

 sem])lino; that of new milk. It was fed in a Small's calf- 

 feeder, and the calves drank it readily. The artificial milk 

 had practically the following composition, as compared with 

 ordinary pure milk : — 



Water, . 

 Total solids, 

 Fat, 



Artificial Millc 

 (Percent.). 



86.60 



13.40 

 3.78 



Pure Milk 

 (Percent.). 



87.00 

 13.00 



4.00 



