114 3 | ASSEMBLY 
The last column indicates that during Period V a maintenance 
ration was not being fed, as was truly the case, and that the butter fat 
was being formed from previously stored food. ‘The whole table also 
gives evidence as to the value of wheat bran as a butter-fat yielding 
food for cows. It seems also indicated that during Period III more 
albuminoid was being fed than the cows could utilize in building up 
the butter product. 
The columns indicating the ounces of butter in the milk of each 
day as determined by analysis, and the butter actually obtained by the 
churn, are very instructive. During the whole of the seven periods 
the average ounces of butter in the daily milk was 40.91; the average 
ounces of butter obtained by daily churning was 36.55. The period 
variation of the fat in the milk can best be seen in tabular form. 
Total fat, Total butter, Difference, Albuminoid 
PERIOD. OZS. OZS. OZS. eaten, lbs. 
Bee cas sree aeleue cats 46.00 45.66 0.34 Linad 
DUE REA oe le rath re elas 48.54 46.37 pI Ia 9.41 
AT ey As Ca ek nae AY 24 DD .50 11.73 gs 12.22 
PME SiS Gera WRIA CRA tate 6 40.72 Bd .75 4.97 wh 5.76 
oe ORO oe Ne Wa 39 .3¢ 30.42 8.94 £3.29 
NTE 1's oaineie ye olen ets 27.040. 2642 1'.22,;,..) 93.69 
“TA Hee Rare URAC 8 39.92 BE 35.76 1.16 = 6.56 
VOLES O sbi iess nines 40.91 36.55 3.305. 1) einem 
We may hence state with considerable certainty that the amount of 
protein eaten has far less effect upon the economical butter production 
than it has upon the actual fat production. Indeed, there seems no 
relation whatsoever, and however the constituent of the food may 
increase the total fat of the milk, yet the butter which may be obtained 
from the milks seems more dependent upon the character of, than 
upon the composition of the food. Let us illustrate this important 
discovery: by an additional table, calculating the fat and the butter 
obtained for a milk of constant water composition of eighty-six per 
cent, we have then : 
Calculated to milk 86 per cent water. 
PERIOD. Actual fat, Butter made, 
per cent. per cent. 
Tig Rasiie wibusw'e' woh ao Grae Meera eute pele 5.03 4.95 
1B AR Ser Gee baie ge Ne AN sain bp ores Caan 5.30 5.07 
MT Geis pis toss iets bible sos b ib eaten ee ee ies 4.63 3.47 
TV ini chs soe homie: bias Male ship site dire eee 4.61 4.04 
a Ryesgade Quem gm nisin Mis Oe ead 3.84 
VME e arias ge ath pelea otek ete ease So autre 4.89 4.77 
Va Teresi wicls isin So hci s wie o'sleaie c ietchinie poe 4.83 4.68 
FVECALD cho hig mised cei share aries MO 4.89 4.40 
Per cént variation from average.... 14.2 36.3 
As in the case of the actual fat obtained our conclusions must be in 
accord with German experience, that under circumstances of equal 
content of water to the milk, the fodder can be proved to affect the 
fat of the milk to none, or but very slight extent ; in the case of ‘the 
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