AGRICULTURAL EXPERIMENT STATION. 67 



Evidently the changes which occurred in the composition of the 

 butter are somewhat complex and were not wholly discovered by 

 the tests which were applied. 



Summary. 



(1.) Five cows, including one Holstein, two Ayrshires and 

 two Jerseys, were fed three different rations during as many 

 periods. 



(2.) The grain ration of the first period consisted of a mix- 

 ture of cotton-seed meal, corn meal and wheat bran ; during 

 the second period, of peas and barley, and during the third 

 period cf linseed meal, corn meal and wheat bran. 



(3.) The amount of milk was diminished somewhat in pass- 

 ing from the first to the second period, and increased slightly 

 after changing to the third period. 



(4.) The composition of the milk varied but little and no 

 more, or even less, during the three periods, than is often 

 observed when the rati n is not changed. 



(5.) The relation in quantity in fats to the other solids 

 varied somewhat, but apparently without reference to the 

 food. 



(6.) "With four of the cows the melting point of the butter 

 was considerably lower during the second period than during 

 the first. 



(7.) The relative amount of volatile acids varied only 

 within quite narrow limits and apparently was not affected 

 by the food. 



(8.) "With all the cows the percentage of olein (liquid fat) 

 was apparently considerably less during the second period, 

 when the peas and barley were fed, than during the first and 

 third periods. 



Even though it is possible to draw ouly limited conclusions from 

 this experiment, some practical suggestions appear : 



(1.) Quite radical changes may be made in the kind ol grain 

 ration fed, without affecting the quality of the milk. 



(2.) The tendency of butter to melt during hot weather 

 may be influenced by the kind of food, and also the degree of 

 hardness may be affected. 



(3.) A mixture of Cotton-seed Meal or Linseed Meal with 

 Corn Meal and "Wheat Bran, especially the C. S. Meal mixture, 

 produced butter less easily melted, and of a more solid 

 appearance, than did the Peas and Barley. 



