322 
ON THE MILK OF THE COW. 
It yielded butter, by churning, at the rate of 235 grains per pound of milk, or a little over 
three per cent. The four samples of milk reach a middling grade in casein, but below the 
standard in butter, for winter milk : the first and third are considerably below the standard. 
The preceding varieties of milk, however, would be regarded as tolerably good milk, and if set 
for cream, the appearance would not differ materially from the milk of summer and autumn. 
From the results of the foregoing analyses I am led to entertain the opinion that grains, if 
used aright, and the cow has sufficient hay and exercise, are excellent food for cows. Exercise,^ 
I may remark farther, is necessary to effect a certain amount of waste of the tissues, in order to 
secure health and material for butter and cheese. 
I may add another analysis of milk obtained from the mixed milk of several cows, the same 
as those which I have enumerated as 1,2, 3, excepting that it was taken from the cans, and was 
made up of milk from seven or eight cows. It gives a better result than that which I obtained 
from the three individual cows. The analysis stands as follows : 
Water,. 89*35 
Dry, . 10*95 
Casein,. 4*30 
Butter,. 3*65 
Sugar,. 3*00 
I obtained more butter from the whole milk than from the last of the three previously exa¬ 
mined. These cows are fully fed upon grains, with a little ship stuff added to prevent the 
grains from cloying them, as it is apt to do when it is fed alone without addition. 
The composition of the ash of milk deserves attention. I subjoin the four following analyses : 
the two first were the ash of the morning and evening milk of my own cow, while feeding on 
grains; the fourth of the ash of the milk of a cow also fed entirely on grains, and is No. two 
already referred to ; and another of milk made from hay : 
Morning. 
Grains. 
Evening. 
Grains. 
Hay. 
No. 2. 
Potash. 
23*86 
19*67 
28*28 
28*85 
Soda... 
3*39 
5*24 
3*61 
5*89 
Earthv and alkaline phosphates, .. 
59*48 
59*05 
55*40 
49*61 
Chlorine,. 
10*24 
13*94 
12*81 
13*55 
The deficiency of chlorine I am unable to account for in the morning’s milk—I give the 
results as obtained. 
If brewer’s grains are so nutritious, where and in what does the nutriment consist 1 Before 
answering this question I may, or should state that the dose of grains varies from one half to 
one bushel per day. Quantity is here made to supply the loss which the barley has sus¬ 
tained in the processes to which it has been subjected. Besides it is thoroughly soaked and 
softened, and brought to that state and condition that the organs of digestion can fully master 
it, and imbibe from it all that the brewer has left. The material of which it is mainly deprived 
