

. 
; sage thet 
YY 
i, 4 
in tables 66 to 82 inclusive, for individuals. 
tas 
oe grad ae z 
food constituent consumed. 
that in the milk during the different periods of lactation. 
discrepancy in the total fat yielded in the milk of certain cows ~ 
‘cases only incomplete periods were given which had been a 
satisfactory. 
during the entire experiment. | aS 

Tables 83 to 99 inclusive, give the results by nee presented 




















Table 100 gives the general average of all breeds for each month hy 
of the third period. of lactation, giving the milk yield and its J 
average percentage composition, and number of pounds of each fae 
Table 101 gives the same average results for the second and 
third periods of lactation which are presented in table 100 for the | 4 
third period alone. | ; 
The two diagrams following table 101 present graphically the 
average results given in that table. pa a 
Tables 102, 103 and 104 give the relation of fat in the food to 
Tables 105, 106 and 107 give the cost of production of milk 
and fat of the different animals in each period of lactation. a 
In connection with these tables, attention is called toan apparent _ 
in their first period of lactation, as was presented by some tables 
in the eleventh annual report. Where such difference is to be — 
seen it is owing to the fact that in the eleventh report in certain — 
pleted in the present report. It is also to be observed that in” 
some of these tables presented, records are given embracing more — 
cows, and the results are therefore more complete and 
Tables 108 to 110 inclusive, give the relative cost of produc 
tion of milk and fat by the different animals in the successive — 
periods of lactation, while table 111 gives the average results fon : 
three periods. a 
Table 115 gives the average food fed each animal each month L 
Table 116 gives the percentage variation by months both i in 
food and milk constituents. This table is worthy of careful 1 
study, since one may perhaps be enabled to learn the effect upon 
milk and butter production of changes in the different food co. ns 
stituents, also such changes as are generally supposed to occur 
when cows are transferred from winter to spring or sum er 
feeding. | ea 
