EFFECT OF FOOD ON MILK. 



FEEDING WITH FATS. 



BY A. H. WOOD. 



In previous investigations to determine the effect of foods 

 upon the character of the butter product,* we found that gluten 

 meal produced a very much softer butter than did corn meal. 

 This result was hardly to have been expected, since gluten 

 meal is a by-product from the manufacture of glucose from 

 corn, and it might naturally be supposed that the butters would 

 have the same general characteristics. 



The fact that the gluten meal fed was very rich in oil (con- 

 taining 1 8 per cent.), suggested the carrying out of an experi- 

 ment to determine the effect of oils upon the quantity and qual- 

 ity of milk and butter. 



In the course of the experiment the following were fed : 

 cotton-seed oil, corn oil, palm oil, cocoanut oil, oleo oil, 

 and stearin. 



No difficulty was experienced in getting the cows to eat 

 these oils in connection with their grain ration, and in several 

 instances a decided liking for them was manifested. Three 

 cows — Duchess, Princess Leto, and Maramee — were selected 

 for the experiment. Their previous ration had been as follows, 

 per i,ooo pounds, live weight: 



Fifty lbs. ensilage, 5 lbs. mixed hay, 5 lbs. oat hay, 5 lbs. mixed grain 

 (equal parts of cotton seed, gluten, and middlings), furnishing 2.45 lbs. of 

 albuminoids, and 14.71 lbs. of non-albuminoids. Nutritive ratio, — i : 6. 



The cows were fed for two weeks upon a preparatory ration, 

 containing none of the oils to be experimented with except 

 what corn oil would be contained in 25 pounds of ensilage. 

 This ration, which we will call ration A, was made up as fol- 

 lows : 



* Bulletin 13. 



