SOILING EXPERIMENTS. 79 
period of lactation, when the productive capacity of the cow is 
most heavily taxed. The quantity and quality of the milk 
may be improved by the use of foods rich in protein, and the 
manure is more valuable than where more starchy foods are 
used. 
In these experiments, where clover was fed the amounts of 
milk and butter were considerably increased, and the percent- 
ages of fat were higher than during tests with Hungarian 
grass, which were made just before and after those with clover. 
The average four-days’ product from four cows during the 
three periods of the clover tests (beginning August roth, 14th 
and 18th) of 1891, was 281 pounds of milk and 15.6 pounds of 
butter, and the average percentage of fat in the milk was 5.3 
per cent., while for the Hungarian tests (beginning August 
3d and 27th) the average quantity of milk was 249 pounds, 
and of butter 12.9 pounds, and the average percentage of fat 
ao per cent. 
Of course such experiments as these, in which the number 
of cows and the number of tests were small, the periods 
short and the composition of the rations was not determined 
with the greatest accuracy, cannot give results as reliable as 
are to be desired. The conclusions are therefore to be taken 
with these things in mind. Their chief value is in the 
general confirmation they give of the value of green fodders 
rich in nitrogen and the advantages of their use in soiling. 
EXPERIMENTS WITH LEGUMES AND CEREAL FODDER CROPS 
IN 1895. 
During the summer of 1895 the Station carried out a series 
of feeding tests for the purpose of studying the relative values 
of green fodders high in protein, as compared to those low in 
protein. Those containing relatively large quantities of protein 
were oats and peas, clover, cow peas, soja beans, rowen grass, 
and peas and barley, while those belonging to the group con- 
taining relatively small quantities of protein were oat fodder, 
Hungarian grass and corn fodder. 
Six animals were used in the experiments, three in each of 
two groups. An effort was made to get cows in nearly the 
same condition as regards amount of products. They were 
ordinary grade stock, bought from dairy farmers or taken from 
