426 MAKUAL OF OATTLE-FEEDIN-Q. 



the first few days. On the average of the whole period of 

 feeding ahnost no gain was obtained, and the percentage 

 of fat in the milk actually decpecmd a little, as did also 

 that of the total solid matter. 



In a similar experiment by G. Ktlhn, with a compara- 

 tively rich fodder, it was fonnd that the addition of a 

 pound of rape-seed oil per day and head caused a sxnall 

 increase (about one pound per day) in the daily milk pro- 

 duction, while the percentage of fat remahied nnaltered. 



I 3. The Quality of the Milk. 



By the quality of milk and its products is frequently 

 meant those properties, like taste, color, etc., which render 

 them more or less agreeable as food. These properties we 

 shall not consider liere to any extent, because, although of 

 importance, and though they are affected bv the feeding, 

 the chemical changes which produce them are so slight as 

 largely to escape obser^-ation, and because their causes are 

 not yet well ascertained. 



On the other hand, the changes in the proportions of 

 water, casejin, albumin, etc., wdiich may take place in the 

 milk, are also changes in the quality of the latter, and to 

 the quality of the milk in this sense we shall here devote 

 most of our attention. 



Individual Peculiarities of Animals. — The quality of 

 milk is stilll less dependent on the fodder than the quantity. 



By far the most important factors determining the qual- 

 ity are the breed and individual peculiarities of the animal, 

 especially as regards the properties of the milk-glands. 

 The best and most abundant feeding is incapable of alter- 

 ing a "cheese breed " into a "butter breed," or mce versa. 

 This can be accomplished, if at all, only by continued and 

 intelligent breeding with this end in view, and not by a 



