FROM CHURN TO PACKAGE 131 



nature provides for various conditions. Cotton grows 

 in the South, and when the by-products of this plant are 

 fed to cows, the butter will stand up much better under 

 the southern range of temperature than butter produced 

 by cows that have not been fed cottonseed products. 



Eckles and Palmer ^ say further : " The effects of 

 feeding cottonseed products in the directions indicated 

 are due largely, if not entirely, to the amount of cotton- 

 seed oil which they contain." Later Eclvles and Palmer 

 write : " The feeding of large quantities of cottonseed 

 meal and whole cottonseed, as still practiced in many 

 localities in the South, must be considerably modified if 

 the butter industry of that part of the country is to attain 

 its proper place in the butter industry of the nation. The 

 use of the whole seed as a feed for dairy cattle is to be 

 strongly discouraged on account of its excessive oil 

 content." According to Hunziker, Mills, and Spitzer,^ 

 the feed is the most dominant factor controlling the 

 chemical composition of the milk-fat. They say : " Feeds 

 rich in vegetable oils, also blue-grass pasture, produce 

 butter-fat relatively high in olein, low in volatile acids, 

 and make a soft butter. Feeds rich in starches and sugars 

 and poor in vegetable oils, also dry hay, tend to increase 

 the volatile acids, decrease the olein, and produce a rela- 

 tively firm butter." Eckles and Shaw ^ conclude the 

 report of their work by saying that " the feed of the 



1 Eckles, C. H., and Palmer, Leroy S., Effects of Feeding 

 Cottonseed Products on the Composition and Properties of 

 Butter, Univ. Mo. Agri. Exp. Sta., Res. Bui. 27, p. 41, 1916. 



2 Hunziker, O. P., Mills, H. C, and Spitzer, Geo., Moisture 

 Control of Butter — 1, Factors not under the Control of the But- 

 termaker, Purdue Univ. Agri. Exp. Sta., Bui. 159, p. 3.56, 1912. 



' Eckles, C. H.,and Shaw, R. H., The Influence of Breed and 

 Individuality on the Composition and Properties of Milk, U. S. 

 Dept. Agri., B. A. I., Bui. 156, p. 27, 1913. 



