28 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



numerous, among which is the stimulation of the appetite, and 

 it also ameliorates the quality of certain fodders. Wolff recom- 

 mends that sodic chlorid be used in doses of about 30 to 50 

 grams per diem and per animal. 



One of the arguments advanced by the opponents of fresh 

 cossette feeding was that being very watery, it would result in 

 watery milk; but there is ample authority to show that such is 

 not the case. The whole question of the influence of fodders 

 upon the butter fat has been repeatedly gone over, and at the 

 present time the results taken upon the whole are very contra- 

 dictory and consequently not reliable. 



As for flavors of milk and butter, there can be no doubt that 

 onions, turnips, etc., impart certain characteristics, and that 

 certain grasses affect butter in a more or less noticeable degree; 

 just within what limits the breed of the cows has an influence 

 remains to be determined. As pointed out elsewhere in this 

 writing, certain milk characteristics are often attributed to the 

 feed, while in reality they are the outcome of the action of cer- 

 tain micro-organisms existing in -the stable; these are frequently 

 due to neglect of the essentials of cleanliness. 



The question of flavor of milk is also an important one, and 

 fodders have an important influence desirable or objectionable; 

 hence on^ must take into consideration the kind of fodder being 

 used. Grass from very low lands, garlic, etc., should not be 

 fed. Many kinds' of oil cakes are decidedly objectionable, as 

 they are difficult to keep and result in a milk of objectionable 

 flavor. Brewers' malt in some cases gives an inferior milk. 

 Theoretical con- It must be understood that milk is not eliminated from the 

 siderations. blood as is urine from the kidneys, or any other assimilation 

 and excretion of the body. This fact is made evident by 

 analysis of the ash of milk, which contains considerable potassa 

 and calcic phosphate, while those fluids that separate from the 

 blood contain considerable sodic chlorid. On the other hand, 

 if milk were simply an excretion indirectly from the blood, it 

 would not, within itself, constitute a complete food, and the 

 newly born could not then find the requisites for their 

 development. 



In the elaboration of milk from the colostrum, or the first 



