INFLUENCE OF FEEDS UPON BUTTER AND MILK. 27 



sidered very inferior to that resulting from pasture-fed cows. 

 The facilities for keeping, etc., are all influenced by the fodder 

 used. When the ration is poor in nitrogen or not eaten with 

 relish by the animal, the butter does not appear to have the same 

 consistence as when the appetite is good. It frequently happens 

 that butter has a tallow flavor, and in such cases stearin is actu- 

 ally in greater proportion than the fluid fatty substances. With 

 an inferior fodder, milk is always more watery than it is when 

 the ration has been properly combined. Experiments by Schrodt 

 show that certain oil cakes are beneficial in the production of 

 milk, there being, however, one important requisite, and that is 

 that the rape cake used must not have undergone any alteration, 

 but be perfectly fresh. 



Certain feeding stuffs have, without doubt, an important in- 

 fluence upon the flavor of butter. Potatoes, beets, barley, etc., 

 all have their characteristics, and certain flours, rice, etc., im- 

 prove the quality and taste of butter. The composition of milk 

 varies as the milking period advances. 



It is important to mention the influence of inorganic sub- 

 stances on the quality and quantity of milk. The flow of milk 

 is very largely influenced by the percentage of mineral elements, 

 such as phosphoric acid and lime. Henneberg and Stohmann 

 show that for the maintenance of an ox of 1000 Ibs. li^ve weight, 

 there is needed 0.05 Ib. phosphoric acid, 0.1 Ib. lime and 0.2 Ib. 

 potassa, and if we admit that the production of milk per diem is 

 10 quarts per 1000 Ibs. live weight, this milk containing 0.04 Ib. 

 phosphoric acid, 0.03 Ib. lime and 0.035 Ib. potassa, by adding 

 these, we see that the daily ration should contain 0.09 phos- 

 phoric acid, 0.13 lime and 0.235 potassa. No account need be 

 taken of potassa, as all fodders contain it in abundance. Thirty 

 Ibs. of hay of average quality (used for 1000 Ibs. live weight), 

 contain 0.122 Ib. phosphoric acid, 0.256 Ib. lime and 0.390 Ib. 

 potassa. Of all the fodders at our disposal, there are only straw 

 chaff, roots, beet pulp and certain cereals which cannot be fed 

 alone and demand the addition of a small percentage of lime, 

 and in some exceptional cases there is a deficiency of phosphoric 

 acid. The addition of common salt is very important, as it 

 limits the waste of sodic salts. The beneficial effects of salt are 



