
New York AGRICULTURAL EXPERIMENT STATION. 129 
is little if any room for doubt that ordinarily the food contains 
enough of fat to equal that produced in the milk. 
We hope during the next season to plan aseries of experiments 
which may add to our present knowledge concerning this problem. 
FRACTIONAL MILKING. 
In the ordinary method of milking a cow twice daily, it has 
long been known that the last portion drawn from the udder 
is much richer in fat than the earlier portion, and for the 
purpose of determining the extent of this difference as to amount 
of fat and the relative number and size of milk globules, the first 
and last pints of the milk of Nellie 6th (American Holderness) 
were, on the twenty-ninth and thirty-first of December, taken for 
analysis, and this was upon January twenty-fifth and February 
second done with several of the other cows, the results of which 
examinations are given in the following table. The results with 
the entire milk product well mixed together are given for 
comparison. 
The numbers representing the average size are the average 
sizes measured by divisions of the micrometer scale. The 
numbers representing relative size are obtained by dividing the — 
per cent of fat by the number of globules in .0001 cubic 
millimeter. 
The most striking fact is the per cent of fat in the first and last 
pints on December thirty-first, which differed nearly twenty-fold, — 
or 1 to 19.6. 
In both experiments the difference in the average size of the. 
globules is to be remarked, as also the number of globules in 
.0001 cubic millimeter, the latter differing over four-fold. 
The very great increase of globules of different sizes and 
especially in the larger globules of the first pints and the last 
pints is especially noticeable and important. 
Finally, the first pint was in reality no better than ordinary 
skim-milk, containing, as did the sample taken December thirty- 
first, but one-third of one per cent of fat, while the normal, milk 
contained 2.55 per cent. | 
Upon the table following are given the results of the micro- 
scopic and chemical examination of five samples of milk from five 
Winks DR ‘ 
