Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1895-10-29


College Station, Tcxas.--It has been
pretty clearly proven by chemists and
dairymcn in the last few years that the
proportional quantity of butter fat in
milk Is not materially Influenced by the
kind or quality of feed eaten 10y the COW.
But 1t has also been showu--lirst at my
laboratory in the winter of 1SSS-Sg. and
subsequently by DIR. Wiley of the de-
plrtment of agriculture ut Washington
that the quality is materially influenced
by the kind of feed. 1t had been believed
even by chemists, that all properly made
butter possessed the same chemical com
position. except as To the amount Of
water. THhuluted analyses were given
TO show just what Il chemist might expect
IN submitting y sample of butter to anal
ySls, But on examining butter from COWS
fed on cotton seed or cotton seed meal
| found the results TO vary widely from
published reports of butter from other
feeds. II was discovered that the effect
Of this feed is 10 make the butter irmer
and harder, and at the same time 10 in
crease its melting point. Although u
should be remembered that the relation
between the melting point and actual
hardness or irmncss of butter is not al
ways the same. Butter from any feed
is chiefly a mixture Of three oils-ncin,
STORM, and palmatin-thc last two being
solids at ordinary temperature, aud the
first q liquid. As cotton seed oil Is itself
Il liquid, containing an excess Of olein. We
would naturally expect that n fncd of
cotton seed or meal would give n butter
with q grenter excess of olein--a butter
of lower melting point. But Just the re-
verse seems to he true, MS shown by the
chemical analysis, and rs appears 10 be
further shown under claim by expert
tasters, who complain of cotton seed but
ter Stitching TO their palatc"-all excess
of palmatin or stcarin. The practical
benefits of this influence In our warm
climate are Mt once apparent. 1t Is by
difference OF S 10 10 degrees easier TO
keen such butter for market. II not only
does not melt so quickly, but 1t Is not 80
liable To become rancid. ON tho other
hand. IL q full feed Of cotton seed or
meal IL led TO the COW, the taste of the
butter becomes so impaired that what is
gained in one direction is lost in another.
The question then becomes; How much
Of cotton seed meal or cotton seed can
we afford to feed. and still not materially
influence its flavor, while MT the same time
we increase its melting pointf In bull
letin published sometime ago we under
took to answer that question from the
chemical and practical side. We found
that by feeding two pounds OF cotton
seed meal. two pounds of wheat bran,
two pounds Of corn meal, and ten TO SIX
Lftu DouuuN VI Fllh-' W. nHfs w .''NfN"'
ID the melting point of butter three or
four degrees without impairing its Ma
yor. Other feeds might of course be |
substituted for any of the above to go
with the meal, or this may be replaced |
Nv hulls and meal or boiled cotton seed
n the proper proportion, depending upon
what Is available TO the feeder, But of |
iourse the meal or meal and hulls, when |
hey can be obtained, are always prefer
,ble 10 the whole seed, owing 10 the |
argo amount Of oil which these contain,
So much for the effects Of cotton seed
md its products on butter. In bulletin
No III Of New Hampshire station an |
,xperiment was undertaken primarily to
est the relative influence OF corn meal
md lis by-nroduct, gluten meal, on the
,hnractcr Of butter from each.
Ensilage. hny, corn meal middlngs,
md Gluten made up the feed: the corn
ncal and gluten 50 varied as IA. test tho
Influence ~ each; the other feeds re-
naming constant, It was found that me
Of gluten. either wholly or N
art for corn meal had the effect OF sort
'rine tbc butter. while 10 a trst with nay
nd silace tie hhy "nnparentiy, prouurrI
hnrier butter, Again, when eotlon
cod wore substituted for gluten meal
he Increased hardness Of The butter was
.ery marked. H. II, Harrington,
Chemist Texas Exp. station