122 Report oF THE DIRECTOR OF THE 
Some Points from Feeding Milch Cows, . 
The following table presents certain results secured by 14 feed- 
ing experiments concluded during the first three years with from 
two to four cows in each experiment, the beds 3 length of Kae 
experiment being 49 days. 
The details se these feeding trials are presented by the first 
assistant in his report, to which reference for all detail is directed. 
In each of these experiments the animals included were all in 
a good flow of milk. 
As willbe seen by consulting the following table, nearly every 
detail is grouped together for convenience of reference and at 
the bottom is presented the general average of all the experi- 
ments for a single cow, and in this final average the digestible 
food of each kind is calculated to this average cow weighing 
916.7 pounds. 
A general study of the results presented here together will 
make the detailed study of the several experiments the more 
interesting and instructive. 
It will be seen that the average number of pounds of food 
digested daily was 13.71 and that the average number of pounds 
of milk constituents (fat, casein and sugar) produced daily 
amounted to 3.60 pounds and, therefore, there was required 3.76 
pounds of digested food for each pound of milk solids produced ; 
also that for the production of one pound of fat in milk there 
was an average expenditure of 16 pounds of digestible food. 
In the expenditure of energy over and above that needed in 
the production of milk, there was a daily average sufficient to 
raise the temperature of the entire cow 80° F. or raise 407.4 
pounds of water from 32° to 212° F. 
As an average of all the experiments it appears that the fat 
produced in the milk was 11.9 per cent. in excess of the fat 
digested in the food; that the casein produced in the milk was — 
but 38.5 per cent. of the protein digested in the food, while the 
non-nitrogenous matter digested in the food was nearly five and 
one-half (5.45 per cent.) times greater than that produced in the 
milk. 
It will be seen that in the case of these animals, when the pro- a 
duction of fat was approximately at its best, that the digested fat 
of their food was nearly sufficient to meet the demand. 

