556 



Influence of Food on Milk. 



[dec, 



It will be seen that there was considerable variation in the 

 percentage of fat in the various periods. In order to determine 

 the effect of the more liberal feeding, the figures for the first and 

 fourth periods have been averaged and compared with the average 

 of the second and third periods. This shows that on the whole 

 the milk was one-quarter of I per cent, richer in fat during the 

 whole time the cows were on a liberal diet. Further, each cow, 

 without exception, gave richer milk, and it would seem that in 

 the case of these seven cows, which were previously in a low 

 condition and not giving their maximum yield, the percentage of 

 fat was increased by the influence of more and better food. 



Name of Cow. 



Average 

 percentage 

 of Fat in 

 Milk, 



Average 

 percentage 

 of Fat in 

 Milk, 



Gain. 





ist and 4th 

 Periods. 



2nd and 3rd 

 Periods. 



Actual. 



Per cent. 



Dena 



Patty 



Polly 



Rena 



Rita 



Stella 



Tilda 



4-91 



4 - 26 

 5'95 

 3-55 

 3'9i 



5- 01 



3-56 



5*24 

 4-67 

 6-o8 

 376 

 4*25 



379 



'33 

 Hi 

 •13 

 •21 



'34 

 •10 



•23 



6.7 

 96 



2'2 



5- 9 



87 



2-0 



6- 5 



Average 







•25 



5-9 



The increase in fat was most marked in the second period ; 

 in the third period there was a reduction, and in the fourth 

 period most of the cows gave poorer milk than in the first. On 

 this latter point it is remarked that the cows which had re- 

 mained at the farm during the whole period were also found 

 to give lower percentages in 1903 than in 1900, and it is 

 therefore thought • that the fall was not due to the change . in 

 conditions. 



Comparing the first and second periods alone, the in- 

 dividuality of the various cows is very noticeable, five of them 

 showing a gain varying between '62 per cent, and '42 per cent, 

 of fat, while four gained from *i6 to *02 per cent, only, and one 

 lost "28 per cent, of fat. 



The total yield of both milk and fat was in nearly every case 

 very much increased while the cows were at the University, 

 and this fact illustrates the capacity of many cows for increased 



