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New York AGRICULTURAL EXPERIMENT STATION. 259 
When the change was from a ration containing alfalfa to one 
containing less or no alfalfa, there followed an increase in, the 
cost of milk in 10 instances and there was about the same cost 
_ once. There was a decrease of the milk yield in nine instances, 
and an increase of the milk yield in two. 
When alfalfa was substituted for other foods in the ration or 
the amount of alfalfa increased, there followed a decrease in the 
cost of fat in seven instances and an increase of the cost in six 
instances. There was an increase of the amount of fat in six 
instances, a decrease in five instances and little change in amount 
twice. 
When the change was from a ration containing alfalfa to one 
containing less or none, there followed an increase in the cost of 
fat in nine instances, a decrease in cost once, and there was about 
the same cost twice. There was an increase of the amount of 
fat in three instances, a decrease in three, and about the same 
amount of fat in five. 
When the change in the ration was to more alfalfa, or to 
alfalfa in place of some other food, there followed a decrease in 
per cent. of fat in milk in six instances, an increase in three, and 
little change in per cent. in four instances. When changed from 
a ration containing alfalfa to one containing less or none, there 
followed an increase in per cent. of fat in six instances and a 
decrease of per cent. in five. 
There has been usually an increase in milk yield accompanying 
- the use of alfalfa, although there was often at the same time a 
decrease in the per cent. of fat. With alfalfa forage rated at the 
same cost as other forage, there was generally a decrease in the 
cost of milk when the alfalfa was fed and not much change in 
the cost of the fat produced. 
Corn forage (fully matured) in the results accompanying its 
use has compared most favorably with alfalfa; but except in the 
4 form of silage it is only available for a Bare time in the fall 
before frost. Alfalfa is ready for the first cutting about the 
time for planting the corn and about as early as rye forage can 
be cut. The proportions of constituents also differ so widely 
between alfalfa and corn forage that these plants can not well be 
_ considered as substitutes for each other, but as supplementary. 
For making rations like those usually fed, coarse fodder and 
