322 ON THE MILK OF THE COW. 



It yielded butter, by churning, at the rate of 235 grains per pound of milk, or a little over 

 three per cent. The four samples of milk reach a middling grade in casein, but below the 

 standard in butter, for winter milk : the first and third are considerably below the standard. 

 The preceding varieties of milk, however, would be regarded as tolerably good milk, and if set 

 for cream, the appearance would not differ materially from the milk of summer and autumn. 



From the results of the foregoing analyses I am led to entertain the opinion that grains, if 

 used aright, and the cow has sufficient hay and exercise, are excellent food for cows. Exercise, 

 I may remark farther, is necessary to effect a certain amount of waste of the tissues, in order to 

 secure health and material for butter and cheese. 



I may adil another analysis of milk obtained from the mixed milk of several cows, the same 

 as those which I have enumerated as 1,2, 3, excepting that it was taken from the cans, and was 

 made up of milk from seven or eight cows. It gives a better result than that which I obtained 

 from the three individual cows. The analysis stands as follows : 



Water 89-35 



Dry, 10-95 



Casein 4-30 



Butter, 3-65 



Sugar 3-00 



I obtained more butter from the whole milk than from the last of the three previously exa- 

 mined. These cows are fully fed upon grains, with a little ship stuff added to prevent the 

 grains from cloying them, as it is apt to do when it is fed alone without addition. 



The composition of the ash of milk deserves attention. I subjoin the four following analyses : 

 the two first were the ash of the morning and evening milk of my own cow, while feeding on 

 grains ; the fourth of the ash of the milk of a cow also fed entirely on grains, and is No. two 

 already referred to ; and another of milk made from hay : 



Morning. Evening. 



Grains. Grains. Hny. No. 2. 



Potash 23-86 19-67 28-28 28-85 



Soda 3-39 5-24 3-61 5-89 



Earthy and alkaline phosphates, . . 59-48 59-05 55-40 49-61 



Chlorine 10-24 13-94 12-81 13-55 



The deficiency of chlorine I am unable to account for in the morning's milk — I give the 

 results as obtained. 



If brewer's grains are so nutritious, where and in what does the nutriment consist ? Before 

 answering this question I may, or should state that the dose of grains varies from one half to 

 one bushel per day. Quantity is here made to supply the loss which the barley has sus- 

 tained in the processes to which it has been subjected. Besides it is thoroughly soaked and 

 softened, and brought to that state and condition that the organs of digestion can fully master 

 it, and imbibe from it all that the brewer has left. The material of which it is mainly deprived 



