Milk Yield of Cows. 



have been fed with skim milk and a mixed grain ration until 

 they reach 100 pounds live weight. What has been said of 

 maize may also apply to rape, when fed with a two -thirds 

 meal ration, though the evidence is somewhat conflicting on 

 this point. Hogs confined in pens and fed on wheat middlings 

 during the early stages of growth, and on peas, barley and 

 shorts during the finishing period, have a marked tendency 

 to softness. Hogs having plenty of exercise, and fed as just 

 described, produce firmer bacon than those confined in pens. 

 The evil effects arising from lack of exercise can be overcome 

 by the judicious use of skim milk and whey. The amount or 

 whey recommended is from two to two and one-half pounds 

 of whey to a pound of meal. Whey and skim milk appear 

 to have a greater influence than exercise in producing firm 

 bacon. Unthrifty hogs are more likely to produce soft bacon 

 than thrifty, well-fed hogs. 



These results are not to be taken to represent definite con- 

 clusions, inasmuch as the investigation in question is merely 

 in its initial stage. They are, however, stated to be results 

 which might reasonably be expected. 



Conditions Affecting the Milk Yield of Cows. 



i The report on the results of Mr. Lloyd's investigations into 

 Cheddar cheese making, to which reference is made else- 

 where in this journal,* contains some interesting remarks on 

 the conditions affecting the milk yield of cows. These 

 inquiries were carried out at the cheese schools of the Bath 

 and West and Southern Counties Society, which have been 

 located during the past eight years on seven farms in 

 different parts of the county of Somerset, and the following 

 notes are bas^d on the records kept of the dairy herds on 

 these farms. 



From the observations made at these farms in the eight years 

 over which these investigations extended it would appear 

 that the quantity of milk yielded by cows depends mainly upon 

 succulent food, and that where the conditions are favourable 



Page 261. 



