The Globe-republican., 1898-09-29

Food influence on MIA.
When all factors are taken into ac-
count, it can easily be seen that a
possible effect of the food on the milk
must be reduced to a very small pro
portion indeed, writes P. Mcconnell in
Agricultural Gazette, England. 1t is
OF course acknowledged that the
amount Of food, and the richness Of
the same, influence the quantity of the
milk. and that this influence is imme-
date, and 1t has been shown that the
nature OF the food has a very great
influence on the percentage Of cream
which can be taken OF milk by the
Old nat pan system, or the proportion
or butter which can be made out OF q
given quantity Of milk, by even the
most modern appliances; but this in
auence operates actually, without in
auencing the analysis of the milk it.
sell The amount of cream thrown up
On milk is such a misleading guide
that it has long ago been given up in
the milking tests Of the British Dairy
Farmers Association, and we now de-
pend on an analysis alone, while
American experiments have shown
that in the amount of butter which can
be recovered from given quantity Of
milk there may be a variation Of as
much as so per cent, depending on the
nature Of the food given, while all the
while the analyses Of two differing
milks may be approximately alike; In
other words, as have often explained
before, the visibility" Of the cream
and the .churnability" Of the same
are largely Influenced by the nature of
the food, while the chemical analysis
Of the milk is not Influenced at all, or
only to a slight degree. or temporarily.
The whole question, to my mind,
naTrows itself down to one point; Civ
en- that the proper average food for a
COW weighing 1000 pounds is Is
pounds Of dry matter, having an aibu-
minoid ratio Of 1855, can Whilst
still maintaining the rs pounds Of total
solids-by alternating the albuminoid
ratio also alter the proportion Of fat
in the milk! That is to say, if feed
cow in the proportion OF 1:6. rs
against Ia, do make corresponding
difference in the percentage of butter
fat in the milk yielded? 1 say no. My
opponents say yes. In reply I ask for
evidence that my statement is wrong.
and, hitherto, none has been forthcom-
ing. The only experiments carried out
In this country bearing on this partic-
ular point that are of any importance.
90 far as l know, are those Of Mr..
Spier, as detailed in the Transactions
Of the Highland and Agricultural So
ciety Of Scotland, and they decidedly
bear out my contention. On the other
hand, hundreds, perhaps may say
thousands, of experiments have been
carried out in America by many agri-
cultural colleges and experimental sta
lions, and Professor Henry, in his re-
cent work, sums up the results in IA
vor of my contention. The Vernon
experiments, carried out by Mr.. Lloyd
some ten years ago. did not bear on
this point at all, and, indeed, were
carried out for another purpose alto
gether, but. incidentally, prove my
theory. Further, this theory was enun-
ciated by Kuhn, in Germany, more
than Eve and twenty years ago, while
1t Is now eight years since I first got
my faith shaken in the old belief, and
had to reconstruct my creed in the
matter. I am open to accept evidence
on the point. when such is forthcom-
ing. but all the evidence known to me
on this point Of any value bears out
my theory. The point is of great prac-
tical importance, because it is known
and acknowledged that the albuminoid
lateral in the food goes directly to
the production of fat in the milk, and,
Is albuminoid material is the dearest
kind Of food that We can buy in the
market, If We can reduce the amount
necessary to keep COW in full bearing
condition. We are reducing the cost of |!
her feeding; as when we substitute |
such cheaper foods as maize meal, mid |
Kings and so on.
Some one may suggest that, if an an
NAL getting food in the proportion of |
Nv - NSAAS "SAA SAooSA, WY AOt L
luce 1t to lilo or more, or, if the ami
nal yields richer milk by getting Ia,
Why not increase it by IL. The reply
D. that when you depart, either ND
u down, too far away from the aver
lge standard, you introduce a new fac
or. namely, the health Of the animal:
Ind this, itself, will have a great in
1uence on the quality as well as the
quantity Of milk. II the food is ex-
rich. or excessively poor, the
digestive organs OF the COW will be
upset, and dietetic diseases of various
'orts. such as Indigestion. bile, and
ven hunger. show themselves, and
hese directly affect the milk yield.
One does not break with the beliefs
4 his youth very easily. and l have
zen hard to convince, myself, that
he quality of the milk did no, directly
epend on the quality OF the food; but
rhen all the experiments that have
ctually been tried On the point bear