AGRICULTURAL EXPERIMENT STATION. 69 



(5.) The content of volatile acids is dependent to a great 

 extent upon the food. 



(6.) The melting point is also influenced by the food. 



The results which have been reviewed above are to quite an 

 extent discordant and a close study of them may well be an occa- 

 sion for perplexity. What appears to be true from the results of 

 one investigator does not hold in another case. One fact, how- 

 ever, seems to be quite clearly indicated, which is, that the pres- 

 ence of Cotton-seed Meal in the grain ration gives to the butter a 

 higher melting point, or in other words, increases its resistance to 

 the effects of hot weather. It also seems that when the grain 

 ration consists wholly, or nearly so, of Cotton-seed Meal, the per- 

 centage of volatile acids is considerably lowered. What effect 

 this has on the quality of the butter is not as clear. It would not 

 be safe, certainly, with present knowledge, to make very many 

 assertions with regard to the specific effect of this or that food 

 upon the composition and physical characteristics of butter. 



