2 BULLETIN 1297, U. S. DEPARTMENT OF AGRICULTURE 
EXPERIMENTAL FEEDING OF CABBAGE 
PROCEDURE 
THE COWS 
The investigation was conducted with 6 Holstein and 10 Jersey 
cows. The cows selected were giving milk relatively free from 
abnormal flavors and odors when fed a basic hay-and-grain ration. 
They were representative of their respective breeds, the average 
weight of the Jerseys being 918 pounds, and of the Holsteins 1,145 
pounds. 
The stage of lactation varied from fresh cows to those nearing the 
end of their lactation period. The average daily milk production 
of the Jersey cows was 11.4 pounds, the highest individual daily 
average being 37.1 pounds, the lowest 3.6 pounds. The Holstein 
cows gave an average daily milk production of 32.8 pounds, the 
highest individual daily average being 50.5 pounds, the lowest 12.6 
pounds. The average daily milk production of all cows was 20.2 
pounds. 
FEEDS 
The cabbage fed was of good quality, free from decay. The heads 
were not solid on account of late planting. The only preparation 
for feeding was to chop the cabbage with a hoe. In addition the 
cows received, in proportion to the amount of milk produced, vary- 
ing quantities of the following grain mixture: Hominy feed, bran, 
and oats, 100 pounds each; cottonseed meal and linseed meal, 50 
pounds each. The ration was completed by feeding the cows all 
the alfalfa hay they would consume readily. This varied consider- 
ably, ranging from 4 pounds to 22 pounds, depending on the quantity 
of cabbage the cows were consuming. 
METHOD OF FEEDING 
The cows were divided into groups of four each. One group 
received 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 quantities of cabbage: 
15 pounds one hour before milking. 
30 pounds one hour before milking. 
30 pounds immediately after milking. 
The cows were fed these rations for four consecutive days; then 
for one day no cabbage was fed. The cows in the various groups 
were then interchanged in order to equalize any abnormal results in 
the milk of an individual animal, and the feeding of cabbage was 
resumed. The cows at times failed to consume all the cabbage fed. 
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 a judge in regard to one 
sample. 
