214 THE CREAMERY PATRON'S HANDBOOK. 



were compared in feeding tests, and showed no marked difference in the 

 quality of the milk. 1 



GLUTEN AND WHEAT MIDDLINGS. The nutritive ratio of the gluten 

 feed was 1 to 7.7 and the middlings 1 to 8.4. The milk yield was in favor 

 of the gluten feed. Only one cow was used in the experiment, and thus 

 it becomes of very little value. 2 



GLUTEN AND SHORTS. The ratio of the gluten feed was 1 to 7.2, and 

 of the shorts feed, 1 to 7.6, with slight advantage in favor of the gluten. 

 Here again, only one cow was used. This was in connection with the 

 previous experiment. 



COTTONSEED MEAL. Butter is not appreciably affected by cottonseed 

 meal, unless that feed be made one-half or more of the grain ration. 3 Cotton- 

 seed meal also made a butter which was very hard and difficult to churn. 4 



COTTONSEED AND BRAN. Cottonseed had the effect of increasing 

 the quantity of milk, but not the quality, when displacing bran in a diet. 

 With cottonseed diet, the melting point of the butter was 99 degrees, and 

 with the bran 93 degrees. This experiment was conducted upon 12 cows 

 for 10 weeks. 5 



COTTONSEED AND GRAINS. Cottonseed had the effect of increasing 

 the melting point from 95.33 degrees on a straight grain and hay diet, to 

 105.44 degrees on a diet of cottonseed meal and beets, and decreasing the 

 volatile acids from 14.41 parts to 10.15 parts in the fats. The quality of 

 the milk was improved so that 21 pounds of milk produced a pound of 

 butter against 22 and 23 pounds without the cottonseed meal. The color 

 was also made whiter. 6 



COTTONSEED. Steamed cottonseed gave better results than raw, and 

 the cost was one-half less than cottonseed meal. Butter from the steamed 

 seed feeding was better than that from the raw seed feeding. 7 



SUGAR MEAL, CORN AND COB MEAL. Sugar meal produced 8 per cent 

 greater yield of milk than corn and cob meal. Sugar meal produced 27 per 

 cent, greater yield of btitter fat. It also produced 14 per cent, greater 

 yield of milk solids and 9 per cent, more solids not fat. Sugar meal produced 

 .58 pounds of fat, an equivalent of 17 per cent, more than corn meal. 

 Sugar meal also produced . 73 pound or 6 per cent, increase in total solids 



1 Report of the Mass. Experiment Station, 1891. 



2 Bulletin 8, New Hampshire Experiment Station. G. H. Whitcher. 



3 Bulletin 32, Iowa Experiment Station. C. F. Curtiss. 



4 Bulletin 13, New Hampshire Experiment Station. 



5 Bulletin 17, Penn. Agr. Experiment Station. Thomas F. Hunt. 



6 Bulletin 18, Texas Experiment Station. George W. Curtis. 



Bulletin 29 corroborates the thermal test. 



7 Bulletin 13, Mississippi Experiment Station. E. R. Lloyd. 



