578 



Scientific Proceedings, Royal Dublin Society. 



while the percentage of butter fat rises rapidly after the first four or five 

 weeks of the lactation period, the percentage of solids-not-fat falls slightly. 

 This gradual but dissimilar change in the proportion of these constituents is 

 evidently due to the fact that, as the lactation period proceeds, the total daily 

 fat yielded declines much less rapidly than the total milk, while the daily 

 solids-not-fat in the milk decline more rapidly than the milk. The accele- 

 rated decline in solids-not-fat is principally clue to the decrease in the quantity 



[tyjri l ffirj l [Ayli [ftpril |fljy|l {fell ftJW' fty ff*j ffij fty 1™? fr 



iMilk. I Solids nor Fafe. I Wafer, I Total Fats. 

 Cow 155. 



@y fo fe Ihj6 fe rai 



Diagram III. — Variation. 



Increase 



or | 

 Decrease 



of 



Milk 



Total Water 



t„.' i a ij 4. v i 5 On previous dav. 

 lotal oolids-not-I' at ( ' 



Total Fat 



