BUTTER. I 1 3 



gluten products are detrimental to making good butter, and its 

 firmness is very much decreased by the presence of these oils 

 and increased by their removal. 



The new process linseed meal now on the market contains but 

 a small amount of fat and consequently, according to previous 

 reasoning, should make a fairly hard butter. To test the matter 

 a linseed product sold under the name of flax meal was fed in 

 period II, experiment I. The result is given in the table above. 

 During 1898 the whole herd of cows were fed a grain ration con- 

 sisting of wheat bran, corn meal, and Chicago gluten meal con- 

 taining 2.87% fat. Enough of this gluten was used to furnish the 

 required amount of protein, and no cottonseed meal was fed. 

 During the winter and summer vacations the product w-as made 

 into butter of which quite a large part was shipped to Boston 

 and the remainder disposed of in the local markets. The butter 

 was rated as first quality and in no instance was a complaint 

 made of it being soft. The sample marked in the table Herd 

 butter was taken during the early part of September. 



CONCLUSIONS. 



1st. The hardness of butter can be regulated to a large 

 extent by the food of the cows. 



2d. Gluten products such as gluten meal, feeds, etc., contain- 

 ing large percentages of oil produce soft butter and should not 

 be fed to dairy cows used for butter production. 



3d. Gluten meals containing small percentages of fats, 3% 

 or less, and high percentages of protein, when fed in combination 

 with corn meal and bran, will make butter sufficiently hard for 

 this climate. 



4th. The glutens, however, if freed from fat will not produce 

 butter of more than normal hardness and do not have the hard- 

 ening effect of cottonseed meals ; when a very hard butter is 

 desired some cottonseed meal should be fed. 



