41 



prove conclusively that a cow can be fed so that the per 

 cent, of fat will be about normal in its relation to the 

 other solids. 



2. Breed and individuality control the relation 

 between the solids in milk, if the conditions are as in 

 No. 1. So far as we can find, it takes more fluid to 

 obtain more solids. I think that after a certain point in 

 quality has been reached, the further increase of solids 

 stops, and the fluid may be added to, making the milk 

 relatively poorer. 



3. Cows making great records for milk and fed to 

 the last limit, seem in the quality of their milk to 

 answer No. 3 in the negative. A cow may give so 

 much thin milk that the total weight of fat solids may 

 exceed the total weight of solids in another cow's miik 

 giving a much greater per cent, of fats. The real 

 question is, can a cow giving 2^ per cent, of fat in 80 

 pounds of milk daily be made to give 80 pounds of 

 milk with five per cent, of fat ? and then the answer is, 

 No. One example : A noted cow at a test gave daily 

 about 67 pounds of milk Her feed for fitting her for 

 the test was as follows, daily : 10 pounds of oats, 12. 

 pounds of bran, 2 pounds of corn meal, 2 pounds of oil 

 meal and all the wilted corn fodder (with ears) that she 

 would eat; the milk tested, fat solids, 2.44 per cent.; 

 total solids, not fat, 8.61 per cent. Another cow fed 

 the same ration gave 2.14 per cent, of butter fat. A 

 cow may give so much milk that the result will be a 

 large amount of butter; 50 pounds of 2^ per cent, 

 fat milk will make as much butter as 25 pounds of five 

 per cent, milk, so in that sense, a cow giving a large 

 quantity of milk may be a good butter cow, but her 50 

 pounds of milk can never by feed be made five per 

 cent, milk," As explained by Professor Armsby : " The 



