yS ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



•their cows. If you know how much it cost per cow, you can find' out the 

 -cost of producing a pound. 



Mr. McCormack: What would be the effect of feed on the production 

 -of butter fat to increase the protein above two and a half. 



A. Some cows would be all right, for undoubteaTy if you have a cow 

 with a tendency to lay on fat instead of giving milk, you will probably 

 get better results by increasing the amount of protein.' With a good 

 many cows you will increase your profits by increasing protein; these are 

 simple averages. You can take some cows and you might feed them and 

 they would grow poor on this first ration. If you feed her too much 

 protein and she gives too much milk, then lessen the protein and increase 

 .the carbonhyidrates and get her back into condition. 



Q. In table 3 instead of bran when it costs $14.50 would you substi- 

 tute oats? 



A. Oats make a very good feed; we get a very good feed sometimes. 

 You could probably do that to a certain extent. Oats are so much higher 

 in Kansas. 



Q. Our oats are a little bit 1 ess than bran. 



A. If you speak to me after the meeting I will tell you. 



Mr. Kennedy: In re gard to the oats question. In feeding oats and 

 bran when oats are worth 18 cen ts a bushel, bran is worth $15.00 a ton. 

 You can obtain bran at $14.50 a ton and even when oats are 23 cents a 

 bushel It is cheaper to feed bran. 



Q. What kind of bran is that? 



A. The Chicago bran supposed to be standard bran, 12 per cent 

 protein to the 100 pounds. Not the cheapest feed, we get gluten meaL 

 We bought it for less than $20 per ton. Bran at $15.00 per ton furnished 

 protein necessary to feed the dai ry cow. Oats at 18 cents per bushel will 

 furnish protein, or, in other words, when bran is worth $15 per ton, 

 gluten meal is worth $31. 



Q. Have you not used experiments? 



A. We are feeding gluten meal bran at $15 per ton at the university. 

 IVe are feeding 6 pounds of bran in the ration. We change to gluten 



