305 
Composition of Fahi-jiut liernel-meal. 
No. 1. No. 2. 
Water 9-85 7-01 
Fatty matters 24-14 22-45 
*Albuminous compounds (fiesli-forming 
matters) 16-43 12-90 
Gum, snjar and dic;estible fibre .. .. 26-60 26-61 
Woody fibre (celUiio.se) 19-58 27-70 
fMincval matters (ash) 3-40 3-33 
100-00 100-00 
*Containing nitrogen 2-63 2- 0-2 
tContaining sand '63 '97 
The first sample is the better of the two, for it contains more 
oil and more flesh-forming matter than the second, in which the 
percentage of both is lowered by the larger pi-oportion of the 
hard shells in which the palm-nut kernels are encased. These 
hard shells, like nut-shells, consist almost entirely of woody fibre, 
and of course have no feeding value whatever. The fatty matter 
in palm kernels is a w hite, nicely-tasting fat, of almost the same 
consistency as butter. 
The time at which the milk is drawn from the cow is said to 
have an effect upon its quality. The popular opinion ascribes 
to morning's milk better • quality than to that obtained in the 
evening. My results do not favour this all but generally received 
opinion. As far as my experience goes, the result depends on 
the c[uantity and quality of the food which is given to the cows 
four or five hours before milking. If the supply of food given 
in the daytime be good and plentiful, and that furnished in the 
evening be innutritions and scanty, the evening milk is of the 
better quality. On the other hand, when the cows get a good 
supply of rich food in the evening, and are stinted or fed upon 
very watery food during the daytime, the evening milk is the 
poorer. Hence it may and does happen that at one time the 
evening milk is the best, at another the reverse is the case, or 
else there is no perceptible difference. 
My friend and former colleague, Mr. Coleman, has taken much 
interest in these milk-experiments, and I feel indebted to him 
for the heai'ty co-operation and practical assistance which he 
rendered me at all times during our former connection with the 
Royal Agricultural College. 
The preceding experiments furnish conclusive evidence of the 
influence of food upon the quality of milk, and afford an explanation 
of the variations which arise. Without giving additional analyses 
bearing on this point, I may state that out of 32 samples taken 
in the morning and the evening of the same day, I found in 8 
cases the morning milk poorer than that of the evening; in 4 
cases richer ; whilst in 4 there was no perceptible difference. 
X 2 
