13 



Daily record of Maramee, period 2. Nutritive ratio, i :6.2. 



istweek, yield of milk... 30.38 30.38 31.69 29.63 31.4-1 31.56 32.00 Av'ge, 31.01 



2d week, yield of milk... 31.G8 32.00 31.88 31.63 30.87 31.25 31.81 " 31.59 



istweek, per cent of fat.. 3.13 3.05 2.96 2.88 3.10 3.17 3.22 " 3.07 



2d week, per cent of fat . 3.13 3.00 3.00 3.09 3.09 3.13 3.22 " 3.08 



Daily record of Maramee, period 3. Nut r Hive ratio, i :g.8. 



1st week, yield of milk... 30.63 30.31 30.50 30.06 29.57 28.44 27.31 Av'ge, 29.46 



2d week, yield of milk... 27.81 27.00 27.50 27.25 27.12 27.50 25.50 " 20.38 



1st week, per cent of fat.. 3.09 3.17 2.88 2.92 2.96 2.96 2.92 " 2.99 



2d week, per cent of fat.. 3.00 3.05 3.13 3.13 3.17 3.00 3.22 " 3.10 



It is seen that in period 3, when the change was from mixed 

 and oat hay to mixed hay alone, that there was *a constant 

 increase in milk, but no practical change in the fat contents. 

 There are fluctuations from day to day, but these balance each 

 other so nearly that the averages of the first and second weeks 

 are nearly identical. 



In period 3, with the substitution of corn meal for gluten 

 and cotton-seed meal, the division of the period into weeks 

 makes a diflerent showing. We have first a falling oft' in 

 quantity and quality of milk, followed by a still greater loss 

 in quantity and increase in fat. If we compare the last weeks 

 in the two periods, we see that the yield of milk shrank one 

 sixth, while in richness it increased one one hundred and 

 fiftieth ; or the shrinkage was over sixteen per cent and the 

 increase in fat less than one per cent. 



These results are closely in accord with previous investi- 

 gations at this station. See Bulletin No. 9, pages 12-14. In 

 the experiments there recorded the substitution of corn meal 

 for gluten gave a shrinkage of milk of 8.5 per cent, while the 

 change in per cent of fat was .09 of one per cent. 



EFFECT ON BUTTER PRODUCT. 



At the close of each period, milk from groups i, 2, and 4, 

 and from Maramee of group 3, was separated with the De 

 Laval Baby Hand Separator. 



The cream was cooled to 45° F., and churned on the fol- 

 lowing day, while still sweet. Analyses of both the skim- 



