ON MILK AND ITS ADULTERATION. 181 
produces much, and rich milk, but seriously injures its quality 
by giving it a bad flavour. 
Bran, on the other hand, is a good food for milk. Indeed, 
nothing can be better as an auxiliary winter food for milk 
cows than four lb. of bran made into a thin mash, to which 
should be addeckfour lb. of bean meal. Along with this about 
twenty-five lb. of mangolds, and about fifteen lb. of hay, 
and fifteen of straw-chaff, should be given per day to each 
cow. 
Cows fed upon such a daily allowance of bran, bean-meal, 
mangolds, hay, and straw -chaff, during the winter months, 
yield much more milk of a superior flavour than cows fed 
upon turnips and most other kinds of auxiliary food. 
When brewers* grains can be obtained at a reasonable 
price, they will be found one of the cheapest and best foods 
that can be given to milk cows. Brewers* grains, I find, are 
much more nutritious than their appearance seems to warrant. 
Even in the wet condition in which grains are obtained from 
breweries, a condition in which they hold from 75 to 77 
per cent, of water, they contain a good deal of ready made 
fat and flesh-forming matters. When air dry, brewers* grains, 
I have recently discovered, contain from 7 to 8 per cent, of 
oil and fatty matter, and in round numbers 15 per cent, of 
nitrogenous matters, and in this state are more nutritious and 
a more useful food for milk cows than barley meal in the same 
state of dryness. 
During the last ten years I have made a great many milk- 
analyses, from which I select a few for the purpose of illus- 
trating the natural variations which may occur in the composi- 
tion of equally genuine milk. The results are embodied in 
the following table,, showing the composition of four samples 
of genuine new milk obtained and analyzed by myself in the 
country. 
Composition oe Four Samples op New Country Milk. 
1 
2 
3 
4 
Water 
85*20 
87*40 
89-95 
90-70 
Fatty matter (pure butter) 
4-96 
3-43 
1-99 
1*79 
Caseine (curd) and a little albumen 
3-66 
3-12 
2-94 
2-81 
Milk-sugar 
5-05 
5-12 
4-48 
4-04 
Mineral matter (ash) 
1-13 
•93 
•64 
•66 
100-00 
100-00 
100-00 
100-00 
Percentage of dry matters 
14-80 
12-60 
10-05 
9*30 
The analyses of these four samples exhibit a wide range of 
variations, which I found in equally pure and genuine country 
