2 BUL1.KT1X 1208, U. S. DEPARTMENT OE AGRICULTURE. 
They were representative of their respective breeds, the average 
weight of the Jerseys being 935 pounds, and that of the Holsteins 
1,290 pounds. 
During the experiment the average daily milk production of the 
Jersey cows was 16 pounds, the highest individual daily average 
being 18 pounds and the lowest 14.1 pounds. The Holstein cows 
gave an average daily milk production of 22.6 pounds, the highest 
average being 25.7 pounds and the lowest 19.5 pounds. The average 
daily milk production of all cows was 19.3 pounds. 
TURNIPS. 
The turnips fed were mostly rutabagas or 'Swedes.'' There were, 
however, a few cow-horn turnips mixed with them. The turnips 
were stored for a short time before feeding. 
FEED OTHER THAN TURNIPS. 
In addition to turnips the cows received, in proportion to the 
amount of milk produced, varying amounts of the following grain 
mixture: Hominy feed, bran, and oats, 100 pounds each; cotton- 
seed meal and linseed meal, 50 pounds each. The ration was com- 
pleted by feeding the cows all the cured alfalfa hay they would 
readily consume. This varied considerably, ranging from 9.7 
pounds to 16.6 pounds, depending on the amount of turnips the 
cows were receiving. The average daily amount of alfalfa con- 
sumed was 13.8 pounds. 
METHOD OF FEEDING. 
The cows were divided into groups of two each. One group re- 
ceived only the basic hay and grain ration, and were known as 
checks. The other three groups received, respectively, in addition 
to the hay and grain ration, the following amounts of turnips: 
15 pounds 1 hour before milking. 
30 pounds 1 hour before milking. 
30 pounds immediately after milking. 
The cows were fed these rations for six days, then for one day no 
turnips were fed, after which the cows in tne various groups were 
interchanged in order to equalize any abnormal results due to the 
milk of an individual animal. The feeding of turnips was then re- 
sumed. 
MILK SAMPLES. 
Samples were taken from the milk of each cow at the time of milk- 
ing, given a key number and cooled, but not aerated. The samples 
were judged for flavor and odor by experienced judges, who had no 
knowledge of the key. An "opinion," as this term is used in the 
following pages, denotes the decision of the judge in regard to one 
sample. 
Using the term "off" to signify flavors and odors which the judges 
believed to be due to turnips, the following classification was used: 
Normal; very slightly off; slightly off; off. When no off flavor or 
odor was perceptible, the sample was rated normal: and when an 
off flavor or odor was perceived the sample was rated according to 
the degree which the judge considered it to be off. The average 
