
128 REPORT OF THE DIRECTOR OF THE 
Tn the. American Chemical @eymal. for April 1890, H. J. Patter- 
son, of the Maryland Agricultural Experiment Station, gives the 
results of his analyses when the ether extract was poured through 
a layer of animal charcoal, by which he obtained “in every case 
a product having the general appearance and characteristics of 
pure fat.” 
As compared with amount of ether extract, as obtained re the 
ordinary method, he obtained from several fodders and feeding 
material as follows: | 
Per Cent oF Fats In Eruer Extract. 
Clover shay...) 5. 40 sire CPR RROD eee alba's’«! « oS) Fie amaasa eh eet aa 57.55 
Carmi fodder sis! ois is Pe See taste shy S card> Miele ee gins 43.60 
LG fehiseit rrvcr:) EPROM AIGA Ao SURE NIB ea Fo eRe 97.84 
Cotton-seed meal...........-. Of oo SN anes Soc ene 94.10 
Sue aid LONGER I, |! c/s seize glee eer nets oe a avs eis Ripe betes aude siete 49.45 
PROM ULIN SILA OL hele 5: o's ‘5-0 me a es tan ist re aie aa nc 59.84 
OBE aaa )s) vm ssc WRIT om wee nea lata poh a ats in) ana Dag ey 51.16 
Wheat bran...... 0's MRP SG! FT gs Peale Raa AM oan ak bs 87.63 
By adopting the above results of Dr. Stellwaag, we find that 
the ether extract or crude fat in the foods fed would be reduced 
from 4,588 pounds to 3,533 pounds, which amount is but 93.15 per 
per cent of the fat produced in the milk. There is, therefore, 
6.85 per cent or 260 pounds unaccounted for. 
H. P. Armsby gives as the per cent of fat in a well-fed ox as 8. 7, 
in one half-fat 17.5 and in one fat 30.5. The cows under experi- 
- ment at this Station had an average weight during the year of 816 
pounds, or an aggregate of 11,424 pounds. They were all well fed 
and in good condition and would, at 8.7 per cent fat, have carried 
along an aggregate of 994 pounds of fat from which to supply any 
temporary demand over and above the supply in food, this would be 
a demand upon their stored up fat of less than two-thirds of an 
ounce per day during the fifteen months of lactation, or since 
this demand was mainly limited to the first three months of three 
and one-fourth ounces of fat per day, an amount so small as to 
be practically inappreciable. 
It would appear therefore that whether or not the fat of the 
milk is wholly or in part obtained from the fat in the food, there 
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