102 



MAINE AGRICULTURAL EXPERIMENT STATION. 



COMPOSITION OF THE BUTTERS AND BUTTER FATS. 





Bdtter. 



BcTTER Fat. 





^ 



< 



o 





ip 



i: c 







Period I— Cottonseerl meal ration. 

 Period II— Chicago gluten meal 



12.65 



13.00 

 12.76 



1.51 



3.81 

 4.22 



1.10 



1.33 

 1.30 



84.75 



81.85 

 81.73 



35.1 



33.3 

 32.5 



35.1 



27.65 



29.88 

 37.2 



25.9 



30.39 

 30.72 



Period III— King gluten meal ration 

 Period IV— Cottonseed meal ration 



32.5 

 31.9 



EXPERIMENT II. 



To further test the effect of food on the hardness of butter 

 and composition of the butter fat, with other cows than those 

 used in Experiment I and for longer feeding periods, a second 

 experiment was undertaken in the winter of 1897- 1898. The 

 time covered by this test was divided into five feeding periods of 

 twenty-one days each, with one transition week between each 

 period for changing the ration. In the first trial a cottonseed 

 meal ration was used to test the capacity of the cows, as in the 

 first experiment. In the second period the cottonseed meal was 

 replaced by flax meal, one of the linseed products, which con- 

 tains a small per cent of fat as compared with the old process 

 linseed meal, that always bore the reputation of making soft 

 butter. The object of this test was to learn if a more complete 

 removal of the fat corrected that tendency. During the experi- 

 ment a daily record of the milk yield was kept and the milk of 

 the last five days of each period was analyzed. The results of 

 the experiment are given in the following tables : 



Cows used (registered Jerseys) : 



Addie, fresh in milk, October 8, 1897; Hope, fresh in milk, 

 October 28, 1897; Loblitop, fresh in milk, October 14, 1897; 

 Rose, fresh in milk, November 16, 1897. 



