
NITROGENOUS FEEDING STUFFS. Pht 
United States. This is the study of metabolism. It involves 
the weighing and measuring of not only food and milk, but 
also the excretory products, solid, liquid, and gaseous. To 
these should also be added the measurement of energy received 
and given off by the body. An effort in this direction is being 
made by the Storrs Station in the development of the respira- 
tion calorimeter, as stated elsewhere in this Report. 
CONCLUSIONS — LARGE VS. SMALI, PROPORTIONS OF PROTEIN 
AND NARROW VS. WIDE NUTRITIVE RATIOS IN 
FEEDING MILCH COWS. 
As already stated we have here three special questions to 
consider regarding the effect of the food upon the milk pro- 
duction. ‘The general question is: How do wide and narrow 
rations, or large and small quantities of protein, compare in 
their influence upon milk production? ‘The special questions 
are: 
I. What is the effect upon the total amount of milk pro- 
duced ? 
2. What is the effect upon the percentage of solids in the 
milk? In like manner, What is the effect upon the total yield 
of milk solids, when both the total quantity and the composi- 
tion of the milk are taken into account? 
3. What is the effect upon the relative percentages of fat 
and other ingredients of the milk solids? And, in like man- 
ner, What is the effect upon the total yield of fat, protein, and 
other ingredients, when both the total amount and the com- 
position of the milk are taken into account? 
It is true that satisfactory answers to these questions are not 
found in the results of experimental inquiries thus far made. 
Such answers can only come from a large number of carefully 
planned, accurately performed, and long-continued tests with 
cows differing in breed and individual capacity for milk pro- 
duction, and fed upon a large variety of materials. Mean- 
while, the following conclusions are, perhaps, justified: 
1. A liberal amount of protein, considerably larger indeed, 
than is fed by a majority of Connecticut dairymen, is needed to 
produce the largest amount of milk and milk fat from a given 
amount of digestible nutrients in the food. In other words, 

