324 
ON THE MILK OF THE COW. 
First milk. Ian milk. 
Water,. 89-09 83-37 
Dry,. 10-90 16-62 
Casein,. 5-23 5-34 
Butter, . 2-50 8*60 
Sugar,. 3-17 2-37 
The difference, according to these analyses lies in the diminution of butter, for the sugar re¬ 
mains about the same. 
Composition of the milk of the cow when fed upon screenings. 
In malting, the sprout which grows from the kernel is detached and dried, and then sifted 
out from the malt. The dried sprouts are called the screenings, and they form a kind of food 
of which cows are extremely fond, and farmers regard them as well adapted to cows in the 
spring. They can not differ much from young grass : they cost fifteen cents per bushel, and 
four quarts is a safe allowance. Previous to placing them before the cow they are soaked in 
water ; this is required, inasmuch as they are quite dry, even crisped. The cow was fed seven 
days on this food—ate very little hay : the milk had a specific gravity of 1032-57, and con¬ 
tained. 
Water, .. 
Dry,. 
Casein, .. 
....... 13-22 
. 5-05 
Butter, .. 
.. 5-02 
Sugar,... 
. 3-15 
It is evident the milk did not gain in butter or cheese, but the sugar appears to have in¬ 
creased. The quantity also increased during the time about one pound per day. It is un¬ 
doubtedly a food suited to the system of the cow which has just come in. This is agreeable 
to the views of farmers who have been in the habit of using them. It is also recommended for 
its cheapness, and as it is soaked and swelled, it resembles the best of grass in its texture and 
composition. 
I changed, February 1, the ration of screenings, for oil-cake, upon which I had fed my cow 
seven days, and then made an analysis of the milk. The weather during this time was cold, 
generally below zero. The cow improved in appearance, though she was not fond of the 
meal; she ate it, however, by mixing it with rye middlings ; four quarts per day was her al¬ 
lowance with a limited amount of hay. The milk appeared very fine, and did not acquire the 
least taint of the oil meal, although it might have been expected. The milk, on being sub¬ 
jected to analysis, gave the following result: 
Water,. 86*92 
Dry. 13-27 
Casein........ 4*58 
Butter,. 6-63 
Sugar,,, . 2-13 
