CENTRAL CIRCULATION s^onsi b[e°for C its' rene **? below. You mol be ^o r L^ te s . tam P ed fee of $75.00 for eaZlJboZ'r™"' o"xr:r«.r r^r - **» « ~ I*e University. Y resutt in dismissal from ° RENEW CAU TELEPHONE CENTER, 333 **«« NIVERSITY rtc r, *tR, 333-8400 ILLINOIS LIBRARY AT URBANA ■CHAMPAIGN vvoen renewing by phone, write new previous due date. due date below L162 Digitized by the Internet Archive in 2016 with funding from University of Illinois Urbana-Champaign Alternates https://archive.org/details/sweetskimmilkits1171 univ Wisconsin Agricultural Experiment Station, BULLETIN NO. 1. SWEET SKIM MILK; ITS VALUE AS FOOD FOR PIGS AND CALVES. MADISON, WISCONSIN, AUGUST, 1883. Democrat Printing Company, State Printers. WISCONSIN AGRICULTURAL EXPERIMENT STATION. The Wisconsin Agricultural Experiment Station was or- ganized by the Board of Kegents of the University of Wis- consin June 1883, in compliance with chapter 300, of the laws of 1883. The Station is under the control of a committee of the Board of Regents. The members of this committee are: Hiram Smith, Sheboygan Falls. H. D. Hitt, Oakfield. Charles H. Williams, Baraboo. The work of the Station will be conducted by the profes- sors of the Agricultural Department of the University. They are: W. A. Henry, Agriculture. William Trelease, Botany and Horticulture. H. P. Armsby, Agricultural Chemistry. It is earnestly urged that those interested in the advance- ment of agricultural knowledge in Wisconsin place them- selves in hearty co-operation with the Experiment Station. Letters of enquiry upon agricultural subjects will be gladly received and given such consideration as their contents demand. At the Station is kept a list of persons to whom bulletins, reports, etc., will be sent whenever issued. This bulletin is sent direct to all persons whose names we have. Those receiving it through some third party, are urged to send their names at once, on a postal card. Any inaccuracies of address in the present list will be corrected upon notifica- tion. We have on hand for distribution a number of copies of the report of the last State Cane Growers Association, and the last Report of Experiments on Amber Cane and the En- silage of Fodders at the Experimental Farm; these will be sent upon application, until exhausted. All persons are cordially invited to visit the University and Experiment Station and see us at our work. 38746 4 INTRODUCTORY. One thousand pounds of average milk contain : Casein 32 pounds. Fat 36 pounds. Milk sugar 45 pounds. Mineral matter 7 pounds. By setting milk in deep cans, placed in cold water, the fat, or cream, can he removed before any decomposition occurs. When we reflect that in butter making only fat is removed from the milk, it will appear reasonable that skim milk, properly managed, should possess a high value for feeding purposes. This bulletin shows the results of our efforts to ascertain the value of sweet skim milk when fed to pigs and calves. Before describing the experiments, the following points should be noted: The milk used in the experiments was well skimmed. It was perfectly sweet when fed. In the account of the experiments skim milk is always spoken of as "milk,” simply, to avoid repetition, and corn meal as " meal.” In conducting the experiments, all possible precau- tions were taken to avoid error. The animals were fed for at least a week before the experiment began upon the same food and under the same conditions as during the trial. The food was always given by weight, and the animals were weighed at the same hour of the day regularly. While the details of the experiment are exact in these particulars, the deductions are of a different nature. Thus, the conclusions as to the value of the milk when pork is worth $5.00 per 100 pounds, live weight, and corn meal $1.00 per 100 pounds, are merely provisional. Should the reader dissent from any one of these premises, he can assign other values and obtain other results, as he may choose. In the deductions follow- ing the experiments, fractions and insignificant amounts have been avoided, as they only tend to confuse the general reader. It is planned to continue these experiments and bring them still nearer the actual conditions, as they have to be met by the farmers of the state. 5 I. MILK AND MEAL FED SEPARATELY. This experiment was given in detail in the annual report of the Board of Regents of the University of Wisconsin for 1881, but as that report had but a small circulation and the experiment is in point, a short account is here given. The pigs were good Poland-Chinas, eighty-six days old when the test began. They were weighed every five days during the trial. There were two pigs in each lot. The trial began July 22, 1881. Lot I received all the milk that could be consumed with- out waste. Lot II was fed corn meal soaked in water until slightly^ sour. Both lots were fed green clover from racks, but they soon showed so little care for it that its use was discontinued. The test continued twenty-five days, when the feed of the 1 two lots was reversed, and after a week of intermission the experiment was continued twenty-five days more. The following table shows the results: Lot. Weight at the beginning. Weight at the close. p '3 O Milk fed. Meal fed. Clover eaten. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. ( I. 113 1634 504 1168 77 First Trial - l II. 105f 1484 42f 169 154 i I. 1724 234 614 253 Second Trial - l II. 153 232 79 1264 If we do not take into account the clover eaten we find ? as the average of the two trials, that 400 pounds* of corn meal, or 1,900 pounds of milk were required to produce a gain of 100 pounds, live weight. 6 II. FEEDING MILK AND MEAL TOGETHER. At the German Experiment Stations, where feeding trials have been carried on for a great many years, by the aid of chemistry they have found out the various nutritive ele- ments in our feeding materials, and have constructed tables showing the amount of nutriment in any named article. German investigators have also prepared rabies, based on the results of their experiments, showing the amounts and proportions of the various nutritive elements which have, in their experience, proved best adapted to the growth or maintenance of an animal under given conditions. Thus: Wolff recommends that two pigs, two to three months old, and weighing fifty pounds each, receive per day three- fourths of a pound of digestible protein and three pounds of digestible carbhydrates. (The cheese of milk is protein while the sugar of the milk belongs to the carbhydrates. Both protein and the carbhydrates exist in corn, but the latter greatly in excess of the former as all the starch of the corn is a carbhydrate.) These tables of “ Feeding Standards” are the result of German experience. One object of the fol- lowing experiments was to get an idea as to whether this German experience is directly applicable to our own circum- stances, or whether it needs to be modified to adapt it to local conditions. We hope to experiment further in this di- rection in future. Four lots of pigs, two in each lot, were used in this trial. They were about the same age and breeding as those de- scribed in the first experiment. The trial began August 31, 1882. It was decided to feed Lot I in accordance with the Ger- man feeding standards as nearly as could be without special analyses of the feed. In so doing, if the standard was suited to our conditions, there should be no loss of any of the food elements, and growth should be attained at a minimum ex- pense for food. Accordingly the food for this lot was four- teen poi^ids of milk and three and one-half pounds of meal for 100 pounds of live weight. The pigs were weighed every three days and the necessary amount of food for the next < three days calculated from this weight. It will be seen that a definite amount of food was given each day in this trial. To Lot II was given twenty-six pounds of milk and two and one-half pounds of meal per 100 pounds live weight. In this ration there was an excess of protein amounting to about forty per cent. Lot III was fed an excess of thirty-three per cent, of carb- liydrates by allowing nine pounds of milk and five and one- half of meal per 100 pounds of live weight. Lot IY received all the corn meal, soaked until slightly sour, that could be eaten. The trial lasted eighteen days with the following results : Lot. Weight at beginning. Weight at close. Gain. Milk fed. Meal fed. Lbs. Lbs. Lbs. I 1181 1771 59 403 lbs., 5 oz. 77 lbs., 10 oz. II 122f 199 761 733 lbs., 8 oz. 70 lbs., 3 oz. Ill 124 2001 761 257 lbs., 1 oz. 156 lbs., 3 oz. IY 1231 1561 331 0 168 lbs. We observe that at the rates of increase given. Lot I would require 130 pounds of meal and 680 pounds of milk for 100 pounds of growth. Granting that corn meal be worth $1.00 per 100 pounds and pork $5.00 per 100 pounds, live weight, the milk fed in this way would be worth 54 cents per 100 pounds. With Lot II 960 pounds of milk and 96 pounds of meal would be necessary to produce 100 pounds of pork, and with prices' allowed as with Lot I, the milk would be worth only 40 cents per 100 pounds. With Lot III there would be required 200 pounds of meal and 330 pounds of milk for 100 pounds of growth. In this case the milk is worth 90 cents per hundred pounds. With Lot IY 500 pounds of meal would be required for 100 pounds of growth. This allows just one dollar per 100 pounds for the meal. 8 III. FEEDING MILK AND MEAL TOGETHER. Four very lean shotes, of uncertain age and breeding, were purchased for this trial. They took kindly to good care, and for six weeks previous to the trial made fair gains, showing that they were not stunted. They were placed in pens, in pairs, and to Lot I was given milk and meal at the rate of 3J pounds of milk to 1 pound of meal. The first day of the trial this lot received 31^ pounds of milk and 9 pounds of meal; after that and to the close of the test it was fed 12 pounds of meal and 42 pounds of milk, in three feeds, per day. To Lot II was given ten pounds of milk to one of meal. During the first day of the trial this lot was fed 4£ pounds of meal and 45 pounds of milk. After the first day it re- ceived 6 pounds of meal and 60 pounds of milk, in three feeds, daily. The pigs were weighed daily during the whole test. The trial began May 31, 1883, and lasted twenty-five days, with the following result: Lot. Weight at beginning. Weight at close. Gain. Meal eaten. Milk eaten. Lbs. Lbs. Lbs.\ Lbs. Lbs. I 295 4234 1284; 297 10394 II 300 400 ; 100 1484 1485 From this we see that Lot 1 required 230 pounds of meal and 800 pounds of milk for 100 of gain. Placing the same value on meal and pork as before, the milk would be worth 34 cents per hundred pounds. Lot II required 148 pounds of meal and 1,485 pounds of milk for 100 pounds of gain. This gives to the milk a value of 24 cents per hundred pounds. While the reader will notice a large variation in the value of the milk fed in these two experiments last detailed, it will 9 appear plain, I think, that in the most economical feeding a large amount of meal should be fed with the milk. It will be noticed that the greatest gain for a given amount of food was with the third lot of pigs in the second experiment, where two pounds of meal were fed with three and a third of milk. It will be noted that the German Feeding Tables were no guide to economy, and that a feed ration where there was an excess of carbhydrates, according to the tables, was superior to one where protein was in excess. In other words the experiments indicate (for they are too few to prove ) that by feeding more protein than the standard calls for, we may produce a greater gain, and by feeding more carbhy- drates than the standard calls for we may produce both a greater and cheaper gain, while Lot IY warns us that, if we let the amount of protein sink too low, we shall get a very unsatisfactory result. So far as corn meal and skim-milk are concerned, this is equivalent to saying that much meal should be fed with the milk, since the meal furnishes largely carbhydrates and the milk largely protein. The advantage of stating the results in this way is that they may be applied to any combination of feeds, if the feeder only knows how much protein and carb- hydrates they contain. Until further trials are made the statement made by Mr. H. B. Gurber, in the National Live Stock Journal for March, 1883, is a safe guide, “ That skim-milk skillfully fed is worth half as much per hundred pounds as corn is worth per bushel.” SKIM-MILK FOR CALF FEED. During the present summer three grade Holstein calves have been fed skim-milk with “ old process” oil meal and a little whole oats. The oil meal was fed with the milk and was prepared by scalding with water in a wooden pail. To the pudding thus made of the meal was added the milk, which was always warmed to ninety degrees before feeding. The oats were placed in a box in the calves’ stall where the calves soon learned to eat them. A heifer calf, dropped January 22, 1883, was fed sixteen pounds of milk with a little meal twice a day, from June 5th 10 to July 26tli. It was allowed oats but after a time refused to eat them. The calf was kept in a small pasture lot and at night in the stable. During the trial of 51 days it consumed eight- een and one-half pounds of oats, 108 pounds of oil meal, and 1,632 pounds of milk and gained 113 pounds or two and one- fifth pounds per day. A heifer calf, dropped April 1st, 1883, and a bull calf, dropped April 22d, were kept in the stable during a trial of the same length as that noted above. The milk fed varied with the wants of the animals from ten to fifteen pounds at a feed twice a day, together with oil meal and oats. The heifer calf was unthrifty from birth and did not make satisfactory growth. The amount of milk consumed by the heifer during the trial was 1,208 pounds, and by the bull 1,437, while the two together ate 113J pounds of oil meal and 78 pounds of oats. The heifer gained 82 pounds and the bull 120 pounds in 51 days, a gain of one and three- fifths and two and one-third pounds respectively per day. The calf fed by itself made a pound of growth for each fourteen pounds of milk and one pound of oil meal fed. The two calves fed together made a pound of growth for thirteen pounds of milk, one-half pound of oil meal and one-third pound of oats. The calf born January 22d weighs to-day, August 13th, 514 pounds, and can easily be made to weigh 800 pounds when a year old. This is certainly sufficiently rapid growth if a good milking cow is the object. To keep a calf fat is well enough if beef is the ultimate object, but it is in accord- ance with nature and the practice of some of our most care- ful breeders of choice dairy cows to keep the calf healthy and growing, but not fat. Growing up with a limited amount of food, when maturity is reached and the animal gives milk the influence of high feeding is seen in the extra yield of milk, and not in laying on fat. The greatest mistake Wisconsin dairymen are making to-day is in not paying more attention to selecting and rear- ing calves from their best milking cows. While shrewd in selecting and purchasing good milking animals, they are often carelessly indifferent as to saving any of the calves of such cows because of the cost or trouble of caring for them. 11 Thousands of calves are slaughtered in our state every year that have in them the elements of as good milkers as most of the cows imported from other countries at large prices. UNIVERSITY OF WISCONSIN Agricultural Experiment Station. BULLETIN NO. 2. AMOUNT AND CONDITION OF SEED CORN IN WISCONSIN. MADISON, WISCONSIN, APRIL, 1884. Democrat Printing Company, State Printers. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, Hon H. D. HITT, Hon. C. H. V7ILLIAMS, - Sheboygan Falls. Oakfield. Baraboo. OFFICERS OF THE STATION. W. A. HENRY, WM. TRELEASE, H. P. ARMSBY, Prof, of Agriculture. - Prof, of Botany and Horticulture. Prof, of Agricultural Chemistry. LESLIE ADAMS, - - - Foreman of Farm. Office and Laboratory at Nos. 4 3 and 47 South Dormitory. Experimental fields and barn on the University farm. SEED CORN IN WISCONSIN. To the Farmers of Wisconsin: No explanation is necessary for the effort made by the Experiment Station to ascertain the condition and amount of seed corn in the state; its importance is plain to all. With planting time almost at hand we find many without seed of any kind and others with that of poor quality. A lively in- terest must be taken in this matter at once, or the area planted to corn will be decreased this season when it should be increased. If parties fail to secure seed, it is because the amount available is not properly distributed, rather than be- cause there is any actual dearth. In order to show the condition of our state in this regard, we present herewith reports of correspondents from nearly all the counties of the state as to amount of seed on hand, etc., and give a report of about 125 samples of seed received and tested by the station. The samples received were tested as follows: Fifty grains were counted out in a five-inch flower-pot saucer which rested on a seven-inch saucer. Into this larger saucer water was poured which rose through the porous material and moistened the seed. A third saucer, interme- diate in size, was inverted over the one holding the corn, and the whole kept at a uniform temperature of about 70 degrees Fahranheit. All samples received the same treatment. Several parties reported samples sent which were never received. All samples received up to March 20th have been tested and are here reported. 6 TEST OF SEED CORN BY THE STATION. Name. Post Office. County. No. of grains outof50tnat sprouted. Condition. Adams 40 Medium. W W Flynn Barron . 48 Medium. J D McAllister Brown . 40 Strong . Ruffalo 42 Medium. Buffalo 40 Medium . Buffalo 16 Poor. Buffalo 40 Strong. Buffalo . 48 Strong. Buffalo 45 Strong. Calumet 20 Not mature . Calumet . . . 44 Medium. R L Allen Calumet 10 Not mature. Chippewa. . . . 31 Medium. Neillsville Clark 21 Weak. Columbia .... 46 Strong. Columbia .... 49 Very strong. West Point Columbia .... 36 Strong. Crawford .... 38 Medium. Marshall Dane 37 Strong. M. G. Beaver Sun Prairie Dane 23 Not mature. E. Pederson Primrose Dane 47 Strong. W. D. Clark Albion Dane 18 Weak. Charles Weston Burnett Dodge 27 Very weak. Lewis Ostenson Alderly Dodge . . 41 Strong. P. J. Harger Danville Dodge 48 Very strong. J. G. Waterston Fall City Dunn 31 Medium. J. F. Ellis Eau Claire Eau Claire. . . 0 Not mature. Chas. Vanderburg Augusta Eau Claire. . . 36 Medium. H. D. Hitt Oakfield Fond du Lac. 45 Very strong. H. C. Sherwin Ladoga Fond du Lac. 47 Very strong. Geo. C. Hill Rosendale Fond du Lac . 50 Very strong. A E Rundell. Livingston . Grant . . . 50 Strong. H. S. Keene Lancaster Grant 48 Strong. B. T. Wall Montfort Grant 38 Medium. N N Palmer Brodhead . Green ....... 50 Very strong. M. H. Gill Dayton Green 47 Strong. C. H. Baxter Montieello Green 41 Strong. H. E. Umbreit Salemville Green Lake . . 43 Strong. H. Floyd Berlin .... Green Lake . . 47 Strong. M. A. Powers Dartford Green Lake . . 48 Strong. W. M. Chapel Kingston Green Lake . . 38 Medium. Herman Grunow Mifflin Iowa 49 Strong. James Spensley Mineral Point Iowa 37 Strong. James L. Jones Helena Iowa 24 Weak. Chas. H. Berryman . . . Dodgeville Iowa 47 Strong. Thos. Convey Ridgeway Iowa 47 Strong. Jacob Hanson Black River Falls .... Jackson 48 Strong. Miles Lamb Melrose Jackson 25 Medium. Gardiner Morrison .... North Bend Jackson 46 Strong. E. Crump Lake Mills Jefferson .... 46 Strong. V. Lo we Palmyra Jefferson .... 45 Strong. J. A. Clark Waterloo Jefferson .... 35 Medium. I. N. Grant Union Center Juneau 47 Strong. D. J. Vincent W ilmot Kenosha .... 36 Medium . R F Roberts W oodworth . . Kenosha 47 Strong. F. Sprain Barre Mills La Hrosse 44 Strong. J. M. Brooks Bangor La Crosse 43 Strong. J J. Johnson La Crosse La Crosse .... 34 Strong. A. J. Phillips West Salem La Crosse 34 Strong. E P. Benedict Belmont La Fayett i. . . 50 Very strong T H. Sheldon Darlington La Fayette. . . 49 Strong. Wm. Buckingham Yellowstone La Fayette. . . 47 Strong J Van Maitre Fayette La Fayette . . . 43 Very strong. F. Schubring., Wausau Marathon TEST OF SEED CORN BY THE STATION — Continued. Name. Post Office. County. No. of grains out of 50 that sprouted. Condition. Moundville Marquette .... 45 Strong. Root Creek Milwaukee . . . 48 Strong. Oak Creek Milwaukee . . . 41 Medium. Milwaukee . . . 48 Strong. Milwaukee . . . 15 Not mature . Monroe 47 Strong. Monroe 36 Strong. Monroe 44 Strong. Monroe 44 Strong. E. L. Widger Oconto 46 Strong. B S Wolcott Outagamie . . . 44 Strong. Outagamie . . . 45 Strong. P. F. Kaehler Ozaukee 48 Strong. Ozaukee 46 Strong. C. W. Wright Clifton Pierce 42 Weak, Ono Pierce 40 Strong. It. J. Wilcox Pierce 43 Strong. E. P. Kalsted Portage 41 Strong. S. M. Burwell Portage 46 Strong. D. E. Frost Portage 18 Mouldy. Ellis Portage 8a Weak. C. K. Stearns Caledonia Racine 42 Medium. D. Utter Caldwell Racine 39 Strong. J. Q. Black Lone Rock Richland 47 Strong. J. F. Barnes Booz Richland 46 Strong. M. A. Gill Viola Richland 48 Strong. H. F. Coates Excelsior Richland .... 33 Medium . A. Barlass Emerald Grove Rock 42 Strong, I). G. Cheever Clinton Rock 47 Strong. J. G. Carr Milton Junction Rock 50 Very strong. S. C. Crow Centre Rock 42 Strong. L. 0. Foster Warren St. Croix 13 Poor. Wm. Toole North Freedom Sauk 48 Strong. M. E. Seymour Reedsburg Sauk 50 Strong. Chas. Pearson Ironton Sauk . 50 Very strong. F. J. Averv Prairie du Sac Sauk . . 48 Strong. J. S. Kl'sverdahl Wittenburg Shawano 31 Weak. S. Littlefield Plymouth Shebcygan . . 34 Strong. W. W. Anderson Cascade Sheboygan . . 24 Medium . A. M. Melsness Chimney Rock Trempealeau . 18 Not mature. I. Clark Galesville Trempealeau . 46 Medium . Robt. Somerville Galesville Trempealeau . 43 Strong. J. Rhodes Trempealeau Trempealeau . 30 Strong. W. Frazier Esofea Vernon 49 Very strong. A. D. McDowell De Soto Vernon 44 Strong. W. Cox Viroqua Vernon 36 Medium. J. E. Seaver Darien Walworth .... 45 Strong. S. Brooks East Troy Walworth .... 47 Strong. F. Yon Rhienen South Germantown . . Washington . . 46 Very strong. W. W. Brown Merton Waukesha 46 Strong. W. H. Hardy Genesee Waukesha. . . . 32 Strong. A. W. Bennett Weyauwega Waupaca 46 Strong. A. H. Chandler Waupava Waupaca 46 Strong. W. E. Hamilton Evanswood Waupaca 49 Strong. W. H. Nicholson Eureka Winnebago. . . 43 Strong. A. C. Austin Oshkosh Winnebago. . . 14 Weak. A. Anderson Neenah Winnebago. . . 48 Strong. W. Gaulke Grand Rapids Wood 50 Strong. S. L. Nason Nasonville Wood 10 Weak. 8 EXTRACTS FROM REPORTS OF CORRESPONDENTS. ADAMS COUNTY. Very little seed corn saved here. Very poor. G. W. Stevens, Eastman. BARRON COUNTY. Good seed corn, at a reasonable price, would be a great boon to this county this spring. W. W. Flinn, Chetek. BROWN COUNTY. I do not know of a bushel of seed corn fit to plant. J. M. Smith, Green Bay. No seed in this quarter to speak of. J. D. McAllister, Mills Center. I have no seed corn myself, and so far have been unable to get any. F. J. Martin, DePere. BUFFALO COUNTY. Do not think there is seed enough in this community to plant the amount of land desired. L. D. Hobart, Alma Center. Seed corn is scarce in this county, especially in the valleys. Joseph M. Reitz, Fountain City. Seed corn not very plenty. J. Gibson, Misha Mokwa. Not more than half enough in this section to supply the demand. L. V. Jones, Urne’s Corners. CALUMET COUNTY. There has been a larger amount of seed saved in my neighborhood than will be needed, if it all grows. E. W. Wing, Brothertown, Good seed corn is very scarce, I believe. Aug. Paulsen, Jr., New Holstein. I think there is considerable to be had in this locality, as corn was not cut by the frost on the lake shore. R. L. Allen, Stockbridge. CHIPPEWA COUNTY. The corn crop was so totally cut that I do not know what we will do for seed. Jos. Bates, Chippewa Falls. CLARK COUNTY. After inquiring, I find that no corn ripened last season, and there is no seed corn about here. Wm. Tassenhaus, Green Grove. Nine-tenths of the seed planted next spring will have to be imported. G. A. Austin, Neillsville. COLUMBIA COUNTY. There is a sufficient amount of seed corn to supply this vicinity. Kennedy Scott, Rio. I think there is no more seed corn in this township than will be needed for planting. L. W. Oarncross, West Point. Our neighbors have generally saved seed . L. P ashley, Lodi. CRAWFORD COUNTY. Seed corn plenty in the county; some being sold into Iowa. J. F. Sprosty, Eastman. Do not think good seed plenty about here. B. F. Fay, Prairie du Chien. DANE COUNTY. There seems to be plenty of seed saved . M. G. Beaver, Sun Prairie. Think -we have saved enough, and have taken unusual care. Joseph Hart, Marshall. Very little seed corn last year. DODGE COUNTY. H. C. Coon, Albion. I have not half enough seed and do not know where to get it. Chas. Weston, Burnett. There is plenty of seed corn about here, some farmers having saved 40 or 50 bushels . Lewis Ostenson, Alderly. DUNN COUNTY. Seed corn very scarce in this locality. J. G. Waterston, Fall City, EAU CLAIRE COUNTY. Not much seed corn here. Chas. Yanderburg, Augusta. I think there is about half a supply of last year’s crop. J. F. Ellis, Eau Claire. FOND DU LaC COUNTY. Pretty well supplied with seed corn. Good supply of seed corn in this section. H. D. Hitt, Oakfield. Geo. C. Hill, Rosendale. Do not think there is a sufficient supply in this part of the county. H. C. Sherwin, Ladoga. 10 GRANT COUNTY. The prospects of a scarcity, with consequent high prices, induced most farmers to put up a surplus. H . S. Keene, Lancaster. GREEN COUNTY. Think there is plenty of seed. One of my neighbors has 100 bushels for sale, I understand. N. N. Palmer, Brodhead. Plenty of seed corn. C. H. Baxter, Monticello. GREEN LAKE COUNTY. There is more seed corn in this neighborhood than we want. H. E. Umbreit, Salemville. I presume corn enough has been secured. There wdll be seed enough here. H. Floyd, Berlin. W. M. Chapel, Kingston. IOWA COUNTY. I believe more seed corn was saved last fall than ever before. Herman Grunow, Mifflin. Plenty of seed saved in this section. James Spensley, Mineral Point. In my opinion enough corn for seed in our neighborhood. James L. Jones, Helena, Very little if any sound seed saved here. Thomas Convey, Ridgeway. JACKSON COUNTY. No surplus. Miles Lamb, Melrose. Plenty of seed corn but am afraid it will not grow. Gardiner Morrison, North Bend. Seed corn very scarce in our locality. Jacob Hanson, Black River Falls, JEFFERSON COUNTY. Think there is about three-fourths enough to supply this community. E. Crump, Lake Mills. Think we will have enough, if good. Think there is plenty here. Y. Lowe, Palmyra. J. A. Clark, Waterloo. JUNEAU COUNTY. I have not as yet met with any one that has any seed corn of any kind. Thos. Wilcock, Elroy. Seed corn will be scarce. I. N. Grant, Union Centre. 11 KENOSHA COUNTY. A scarce article in this neighborhood. D. J. Vincent, Wilmot. Enough to supply home demand. R. F. Roberts, Woodworth. LA CROSSE COUNTY. Good seed corn is scarce. J. M. Brooks, Bangor. Sufficient for home use here. A. J. Phillips, West Salem. Seed enough in our locality. F. Sprain, Barre Mills. We think good seed corn will be scarce. J. J. Johnson, La Crosse. LA FAYETTE COUNTY. Think this part of the county safe on account of having been badly used by Nebraska seed last season. I hear of one man near Darlington saving 100 bushels for seed. T. H. Sheldon, Darlington . Think there is plenty of seed corn in this neighborhood. Wm. Buckingham, Yellowstone. I think there is plenty of seed corn in this part of the county. J. Van Matre, Fayette. MARATHON COUNTY. No corn raised in this town to my knowledge worth harvesting. Henry Wilde, Rib Falls. Have inquired all over the county and found nothing. Fred Schubring, Wausau. MARQUETTE COUNTY. I think there is sufficient for local consumption. H. Bartels, Moundville. MILWAUKEE COUNTY. Considerable saved about here. L. Rawson, Oak Creek. Plenty in this locality if it grows. J. A. Thomas, Good Hope. MONROE COUNTY. Enough seed in this locality. M. Robertson, Tomah. Do not think there is more than one half enough seed. G. H. Lawrence, Kendalls. Not enough dent to plant one-half the usual amount; considerable flint saved. Samuel C. Smith, Sparta. 12 OCONTO COUNTY. But little corn grown in this town, and mine the only piece that got ripe. Just seed enough for my own use. E. L. Widger, Lena. OUTAGAMIE COUNTY. Think the supply of seed will not more than half meet the demand. B. S. Wolcott, Medina. Do not think there is a supply in this county . H. J. Diener, Stephenville. OZAUKEE COUNTY. Quite a scarcity of seed in this locality. Half the farmers have no seed. P. F. Kaehler, Cedarburg. Andrew Zaun, Thiensville. PIERCE COUNTY. Not one-half enough seed corn. Not enough seed corn of any description. C. W. Wright, Prescott. A. W. Ogleyie, Ono. Considerable seed corn around us. One man has 100 bushels, another 15, and so on. At the same time, some localities near us have none. R. J. Wilcox, River Falls. PORTAGE COUNTY. Seed corn is scarce around here. E. P. Kalsted, New Hope. Haven’t much seed corn in this section; an occasional man has good corn and considerable of it. D. E. Frost, Almond. RACINE COUNTY. Do not think one-lialf the farmers in this vicinity raised their seed corn. C. K. Stearns, Caledonia. More seed than wanted, quite a few parties having from ten to one hun- dred bushels for sale. D. Utter, Caldwell. RICHLAND COUNTY. Not much seed for sale here. Think our county is supplied with good seed. J. Q. Black, Lone Rock. J. T. Barnes, Boaz. Generally, seed will be poor in this section. M. A. Gill, Viola. Plenty of good seed for home demand. H. F. Coates, Excelsior, 13 ROCK COUNTY. Think there will be enough to supply all this neighborhood. Andrew Barlass, Emerald Grove . Am of the opinion that good seed corn cannot be very plenty. D. G. Cheever, Clinton. Think there is a shortage of seed corn in this vicinity. J. G. Carr, Milton Junction. ST. CROIX COUNTY. A scarcity of seed corn in this county . G. H. Giffin, Warren, t It will take* a great many bushels to supply this county, and do not know where it will come from . L. O. Foster, Warren. SAUK COUNTY. If seed saved proves good, think this locality can nearly supply itself. M. E. Seymour, Reedsburg. Do not know of anyone who has plenty of seed corn in this locality. Chas. Pearson, Ironton. Think seed corn will be plenty for this locality. F. J. Avery, Prairie du Sac . SHAWANO COUNTY. Have no corn for seed, and would be glad to know where I could obtain some. John S. Kloverdahl, Wittenburg. SHEBOYGAN COUNTY. In my opinion, an abundance of seed corn in this town for our own use, if the sample sent proves ‘‘correct.” S. L. Littlefield, Plymouth. Seed corn is scarce. W. W. Andrews, Cascade. TREMPEALEAU COUNTY. We will have to buy all our seed corn from Iowa or Illinois. L. W. Mellsness, Chimney Rock. Plenty of seed corn for local use and some more, if it proves good. My boys saved fifty bushels like sample sent . Some of my neighbors have saved as much, some more. Joshua Rhodes, Trempealeau. VERNON COUNTY. A lack of good seed. W. Frazier, Esofea. No more than there is needed here. A. D. McDowell, De Soto. Think seed corn will be scarce. Wm. Cox, Yiroqua. WALWORTH COUNTY. Seed in this vicinity very scarce. J. E. Seaver, Darien. 14 Most farmers in this vicinity have saved their seed and will have a surplus. Seymour Brooks, East Troy. WASHINGTON COUNTY. Do not believe there is much seed around here. F. yon Rhienen, South Germantown. WAUKESHA COUNTY. Enquiry leads me to conclude that we have not more than three-fourths enough seed, provided the acreage is not decreased. W. W. Brown, Merton. Abundance of corn for seed in this vicinity. W. H. Hardy, Genesee. WAUPACA COUNTY. The general opinion is that seed corn will be scarce . A. W. Bennett, Weyawega. Very little seed corn in this vicinity. A. H. Chandler, Waupaca. Not enough seed in our neighborhood. Wm. M. Hamilton, Evanswood. WINNEBAGO COUNTY. More seed saved than usual. H. W. Nicholson, Eureka. Very little good seed in this locality. A. C. Austin, Oshkosh. Very little seed corn in Winnebago county, and poor at that. Andrew Anderson, Neenah. About enough for the use of the community. R. R. Lambert, Vinland. WOOD COUNTY. Seed corn very scarce. William Gaulke, Grand Rapids. Only one-half the farmers have any seed at all and that similar to the sample sent. S. L. Nason, Nasonville. 15 CONCLUSION. From a study of this subject we are led to make the fol- lowing statements: In some sections of the state there is an abundance of seed corn, while in others there is a great dearth. Much of the seed, especially in the northern part of the state, is of low germinating power, if not worthless. Those having extra seed, as well as those wanting, should advertise at once. The local press, as well as the agricultu- ral papers, should be used for this purpose. Parties with seed for sale, by consulting the reports from correspondents, can learn which districts lack seed, and from the Blue Book for 1883 can ascertain the name and address of all newspapers published in the state. Reliable seed dealers in our state and at Chicago, have seed for sale; their catalogues should be consulted. Farmers should club together and get seed in bulk. The Experiment Station will aid parties with seed to sell or those wishing seed. Costly experience last season taught our farmers that Ne- braska and Kansas grown seed is unfit for our state. This year the mistake will be repeated by those buying seed from Ohio and Pennsylvania. There are parties trying to place thousands of bushels of the Learning variety of dent corn in our state, claiming that it will ripen in ninety days. At the Experiment Station, last season, the Learning corn was tested and found wholly unfit for Wisconsin, where it will not ripen short of one hundred and ten or twenty days. Varieties marked “ extra early/’ from central Ohio, were equally slow in maturing. If we must go out of the state for seed we should secure that grown on a parallel north of us rather than south. Our best foreign seed will come from Minnesota or northern Michigan, and possibly New York or V ermont may supply some of fair quality. The statements of those having seed to sell who have had no experience with growing corn in our state, are worthless in this matter, and should not be relied upon. All seed should be tested at once, and again just before 16 planting. At the Experiment Station, seed which grew per- fectly about January first now shows fifty per cent, as unfit to plant. As the germs of much of the seed corn are weakened by immaturity it would be well to delay planting until the soil is warm and weather settled, as cold weather and wet cold soil may kill much of the corn that might grow under more favorable conditions. Much of the corn grown this season will at best be but partly satisfactory to the farmer; to be better ready for another season small lots of several varieties may be planted in addition to the main crop and from the best of these next fall, seed for the following season can be gathered. Many of our cribs are already empty; before midsummer the want of corn will be most keenly felt. To shorten the period of want a few acres of early flint corn may be grown which will be ready for hogs by the middle of August. At the north, when the season is short, peas may be sown for early feed. The cost of seed corn, even at the highest prices charged, is not excessive as compared with that of other grains. At five dollars per bushel the corn required to plant an acre costs no more than the oats at ordinary prices necessary to seed an acre, and is cheaper than wheat. In conclusion it is urged that our farmers by all possible means labor to secure an enlarged acreage of corn this season by planting good seed, securing a good stand and giving thorough tillage, that when fall omes the cribs so long empty will again be filled to overflowing. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. BULLETIN NO. 3. COMPOSITION AND DIGESTIBILITY OF FODDERS. MADISON. WISCONSIN, JUNE, 1 8S4. Democrat Printing Company, Statu Printers. UNIVERSITY OF WISCONSIN Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, Hon. H. D. HITT, Hon. C. H. WILLIAMS, - Sheboygan Falls. Oakfield. Baraboo. OFFICERS OF THE STATION. W. A. HENRY, - WM. TRELEASE, H. P. ARMSBY, Prof, of Agriculture. Prof, of Botany and Horticulture . Prof, of Agricultural Chemistry. LESLIE ADAMS, - Foreman of Farm. Office, Chemical Laboratory, Botanical Laboratory, 43 South Hall. 47 South Hall. 20 South Hall. Experimental fields and barn on the University farm . COMPOSITION AND DIGESTIBILITY OF FODDERS. The experiments described in this bulletin were und er- taken with two objects in view: first, to learn the chemical composition and the amounts of digestible matters contained in certain fodders which it was proposed to use in feeding experiments; second, to contribute something, incidentally, to our knowledge of the digestibility of the fodders in common use in Wisconsin. The methods of cattle-feeding worked out by the scien- tific experiments of the last twenty years demand as their basis, a knowledge of the average composition and digest- ibility of the fodders in common use. Thanks to the labors of American experiment stations, we have now a very fair knowledge of the composition of American feeding- stuffs, but for all estimates of their digestibility we have been obliged to take the results of experiments on fodders grown in foreign countries, no determinations of the digestibility of any of our fodders having been made, with the exception of a single experiment upon corn ensilage : The following experiments are but a beginning in this di- rection. It is to be hoped that their number may be rap- idly multiplied. As it was desired to ascertain by these trials the average quality of a considerable amount of fodder, particular at- tention was paid to obtaining fair samples. This is com- paratively easy in the case of concentrated fodders, like grain or meal, but to obtain a fair average sample of two or three tons of hay is a more difficult matter. The following method was adopted, and though laborious, it answered its purpose excellently. The material (clover hay), to the amount of about three and one-half tons, was run through a Belle City feed cutter, using nominally a half inch cut, although most of the hay was not actually cut as fine as that. The cut hay was spread out on a tight floor and thoroughly mixed, being 6 handled entirely with shovels. From the mixed mass two portions, of about 500 pounds each, were taken and stored separately in bins, to be used in the digestion experiments, while the remainder of the hay was reserved for subsequent feeding trials. From each of the two portions just spoken of, two analysis samples were taken during the digestion experi- ments, so that we possess analyses of four samples of this hay. In the subjoined table these are numbered 1, 2, 3 and 4, and their close agreement attests the accuracy of the sampling. Composition of Fodders. Stat’n No. Water Ash. Pro- tein. 1 Crude Fiber 1 N.free Ex- tract. Fat. Per Per Per Per Per Per SAMPLES AS TAKEN. cent. cent. cent. cent. cent. cent. 1 Clover Hay 16.13 4.29 11.31 27.12 39.58 1.57 2 Clover Hay 16.41 4.17 10.88 27.58 39.49 1.47 3 Clover Hay 15.41 3.88 11.61 27.27 40.04 1.79 4 Clover Hay 16.34 4.06 11.39 27.51 39.22 1.48 5 Malt Sprouts 11.97 3.75 21.00 11.99 50.00 1.29 10 Cotton -seed Meal , 7.59 6.48! 44.00 2.77 25.72 13.44 CALCULATED WATER-FREE. 1 Clover Hay 5.11 13.49 32.84 47.19 1.87 2 Clover Hay 4.99 13.02 32.99 47.24 1.76 3 Clover Hay 4.59 13.73 32.24 47.32 2.12 4 Clover Hay 4.85 13.61 32.88 46.89 1.77 5 Malt Sprouts 4.26 23.86 18.63 56.79 1.46 10 | 1 Cotton-seed Meal 7.01 47.61 3.00 27.83 14.55 Some explanation of the terms used may be helpful. All fodders contain in their natural state more or less water, even when apparently dry. Its amount is determined by drying the fodder at a temperature slightly above that of boiling water until it ceases to lose weight. Ash signifies the incombustible portion of the fodder, which is left when the “ organic matter ” is burned off. Protein includes a number of related bodies, all containing about 16 per cent, of the element nitrogen, and more or less resembling white of egg or lean meat in their properties. Crude fiber, or woody fiber, forms the skeleton, so to speak, of plants. Its diges- tible portion is cellulose, seen in a nearly pure state in the fibers of cotton and in paper pulp. Fat means r the matter extracted from the fodders by ether. In the grains and their bye-products it is nearly all pure fat, but in hay, etc,, it consists of a mixture of fat with various other substances. JSTitrogen-free extract signifies what re- mains of the fodder after the other ingredients have been determined. In most of the concentrated fodders it consists chiefly of starch or related substances, but in the coarse fod- ders it is a mixture of substances whose separate determina- tion is not yet possible. That portion of it which is digestible, however, has the composition of starch. Digestibility of Fodders. Of the fodder which an animal eats, a portion is converted into soluble compounds in the mouth, stomach and intes- tines, and taken into the body: it is digested. The remainder of the food, that portion which the digestive juices can- not dissolve, is finally excreted from the body, mixed with small remnants of the digestive fluids and intestinal mucus, and constitutes the dung. If, now, we determine j ust how much food an animal eats and just how much of it is excreted in the dung, by subtract- ing the latter amount from the former we shall ascertain how much of the food has been digested. Furthermore, if we determine the amount of any particular ingredient, as protein, in fodder and excrement, the difference will show how much of that one ingredient has been digested. Such determinations have been made on the clover hay, malt sprouts, and cotton-seed meal whose analyses are given above. The method is that which has been worked out by years of experience in the German experiment stations. At- tention to many details is required, some of which are men- tioned below, but where all needful precautions are observed the results are very accurate. Two grade Cotswold wethers, about three years old and weighing about 87 pounds each, were used for the experi- ments. The animals stood in stanchions, each in a separate stall specially built for the purpose. They were fed from zinc-lined feed boxes, which could be removed to be filled, 8 and which were surmounted by a funnel-shaped structure of boards, which effectually prevented any scattering of the fodder. Each day’s fodder was weighed out separately for from six to ten days in advance, the hay in cloth bags, the bye-fodder in glass fruit jars, and samples were taken at the same time for the determination of moisture or for com- plete analysis. The dung was collected in rubber-lined cloth bags, attached to the hind quarters of the animals by means of a light harness. The bags were emptied every 24 hours , the dung weighed, and a sample preserved for an- alysis. Since the process of digestion in ruminants is a slow one, occupying two or three days, it is necessary in digestion ex- periments to observe a preliminary feeding, during which the animal receives the fodder to be tested in exactly the same quantity as during the actual experiment. In this way, remnants of the previous fodder are removed from the digestive organs, and the dung made to correspond to the fodder to be tested. Moreover, since the excretion of dung is somewhat irregular, it is necessary to extend the trial over several days and take the average excretion for one day as the basis of calculation. In these experiments the prelimin- ary feeding and the actual trial each lasted six days, in most cases. In what follows, the weights of fodder, dung, etc., are given, as they were originally taken, according to the metric system. This system is most convenient for scientific use* and since the results of these experiments are comparative only, the object being to find out what per cent, of the fodder was digested, their use can occasion no practical difficulty. In reporting experiments whose results are directly appli- cable in farm practice the Station will use the ordinary weights and measures, but for the simple calculation of per- centages it makes no difference what unit of weight is adopted. We have therefore not undertaken in this case a laborious recalculation of the weights which would not alter the final result in the least; 51.7 per cent of the dry matter of the hay would still be digestible, whether the weight of the hay was expressed in pounds or grammes. 9 PERIOD I. During the first period, each sheep received per day 700 grammes of hay from one of the 500 pound samples men- tioned on page 6, with water ad libitum twice per day. This amount of hay was eaten clean. The analyses on page 6 show the composition of the hay used for the preliminary feeding (No. 1) and the actual experiment (No. 2) The water-free dung had the following composition: 1 ' 1 Ash. 1 Protein. Crude | Fibre. Nitrogen- 1 free ex- 1 Fat. tract. Per cent. Per cent. Per cent. Per cent. Per cent. Sheep 1 1 6.71 j 14.38 35.19 41.38 2.72 Sheep 2 | «•« 1 14.00 35.31 41.51 2.23 In the following table are calculated from these data the amounts of each ingredient of the hay eaten, excreted and digested per day, in the average of six days: Digestibility. o hS Q | Organic matter. Protein. Crude fiber. Nitrogen - free ex- tract. Sheep 1. Grms. Grms. Grms. Grms. Grms. Grms. Fed, 700 grms. hay 586.1 556.6 77.7 191.5 276.7 10.7 Excreted, 610.6 grms. dung 288.6 269.2 40.4 101.5 119.4 7.9 Digested 297.5 287.4 37.3 90.0 157.3 2.8 Per cent, digested 50.8 51.6 48.0 47.1 56.8 26.2 Sheep 2. Fed, 700 grms. hay 586.1 556.6 77.7 191.5 276.7 10.7 Excreted, 640.3 grms. dung 286.3 267.5 41.2 101.1 118.8 6.4 Digested 299.8 289.1 36.5 90.4 157.9 4.3 Per cent, digested 51.1 51.9 47.0 47.2 57.1 40.2 10 By “ per cent, digested ” is meant the per cent, of the total amount of the ingredient present. Thus, Sheep 1 digested 48 per cent., or a little less than one-half, of the 77.7 grms of protein which he ate in his hay. PERIOD II. In the second period. Sheep 1 received 700 grms. and Sheep 2 but 650 grms. of hay from the second of the two 500 pound samples. (Analyses No. 3 and No. 4, p. 6.) Here follow the further data for this period. Composition of Dung , Water-free. Ash. Protein. Crude Fiber. Nitrog’n free ext. Fat. Per ct. Per ct. Per ct. Per ct. Per ct . Sheep 1 6.71 13.99 35.70 41.24 2.36 Sheep 2 6.47 1 14.04 35.65 41.68 2.16 Digestibility. Dry | matter. Organic matter. Protein. Crude fiber. Nitrogen- free ex- tract. Is Grms. Grms. Grms. j l 1 [Grms. Grms. IGrms. Sheep 1. ! j Fed, 700 grms. hay 588.9 561.1 80.51 191.7 277.4 ! 11.5 Excreted, 614.3 grms. dung 287.0 267.7 40.2 102.4 118.3 6.8 Digested 301.9 293.4 40.3 89.3 159.1 4.7 Per cent, digested 51.3 52.3 50.1 46.6 57.4 40.9 Sheep 2. Fed, 650 grms. hay 546.8; 521.0 74.7 178.0 257.7 10.6 Excreted, 534.8 grms. dung 254.4! 237.9 35.7 90.7 106.0 5.5 Digested 292.4! 283.1 39.0 87.3 151.7 5.1 Per cent, digested 53.5| 54.3 52.2 49.0 58.9 48.1 11 In the following table are brought together for more con- venient comparison the results of Periods I and II. Percentage Digestibility of Clover Hay. Dry matter. Organic matter. | Protein . 1 Crude fiber. Nitrogen- free ex- tract. Fat. Per Per Per Per Per Per Sheep 1. cent. cent. cent. cent. cent. | cent. Period I 50.8 51.6 48.0 47.1 56.8 26.2 Period II 51.3 52.3 50.1 46.6 57.4 40.9 Average 51.1 52.0 49.1 46.9 57.1 40.9* Sheep 2. Period I 51.1 51.9 47.0 47.2 57.1 40.2 Period II 53.5 54.3 52.2 j 49.0 58.9 48.1 Average 52.3 53.1 49.6 48.1 58.0 44.2 Average of all 51.7 52.6 49.4 47.5 57.6 42.6* Average of German determinations 59.0 55.0 44.0 69.0 j 56.0 * Excluding the result of Period I as probably erroneous. The results on the two animals and for the two periods agree as closely as is to be expected in experiments of this sort. It will be noticed that the average digestibility of this sample of clover hay is somewhat less than that found by German investigators for their average clover hay, particu- larly as regards protein and fat, while the crude fiber is somewhat more digestible in our hay. The differences are much less, however, than were ob- served between the different samples from which the Ger- man average was calculated. Two of the latter experi- ments, however, made with sheep upon clover hay very similar to ours in chemical composition, gave decidedly higher results for every ingredient except crude fiber. PERIOD III. In a third period, the digestibility of malt sprouts was the subject of experiment. It being impracticable to feed only concentrated fodder to such animals as sheep, the digestibility of a fodder like malt sprouts is determined by 12 feeding it with a coarse fodder of known digestibility, in this case with the clover hay already experimented upon. Un- fortunately, Sheep No. 2 had to be excluded from this experi- ment on account of a sore foot in consequence of which he ate poorly. Sheep No. 1 received per day 600 grms. of the clover hay and 175 grms. of malt sprouts. The latter were soaked in hot water and fed while still warm. In this and the subsequent period the average of analyses 1, 2, 3 and 4 is taken to represent the composition of the hay. Its digest- ibility is assumed to be the average of that found in Periods I. and II. for the animal under consideration. Composition of Dung, Water-free. go | Organic matter. Crude fiber. Nitrogen- free ex- tract. Fat. Per Per Per Per Per cent. cent. cent, j cent. I cent. Sheep 1 6.28 14.07 84.09 43.70 1.86 Digestibility. Dry matter. Organic matter. Protein. Crude fiber. Nitrogen- free e x- tract. Fat. Grms. Grms. Grms. Grms. Grms. Grms. Fed, 600 grms. hay 500.9 476.4 67.4 163.3 236.3 | 9.4 Fed, 175 grms. malt sprouts 154.1 147.5 36.8 21.0 87.5 2.2 Total 655.0 623.9 104.2 184.3 323.8 11.6 Excreted, 681.1 grms. dung 295.2 276.6 41.5 100.6 129.0 5.5 Digested, total 359.8 347.3 62.7 83.7 194.8 6.1 Digested from hay 256.0 247.7 33.1 76.6 134.8 3.8 Digested from malt sprouts 103.8 99.6 29.6 7.1 60.0 2.3 Per cent, digested 0 7 . 4 07.5 SO. 3 33.8 68.6 100 No previous determinations of the digestibility of malt sprouts have been made, so far as we are aware. 13 PERIOD IY. In this period, cotton-seed meal was tested in the same way as the malt sprouts in Period III. Each sheep received per day 700 grms. of hay and 175 grms. of cotton-seed meal. Composition of Dung, Water-Free. Ash. Protein. Crude Fiber. Nitrogen- free extract. Fat. Per cent. Per cent. Per cent. Per cent. Per cent. Sheep 1 6.44 15.31 34.57 41.87 1.81 Sheep 2 6.35 15.72 33.98 42.15 1.80 I Digestibility. Dry matter. 1 Organic matter. p ‘<5 2 Ph Crude fiber. Nitrogen- free 1 extract. Fat. Sheep 1. Grms. Grms. Grms. Grms. Grms. Grms. Fed, 700 grms. hay 588.6 559.8 79.2 191.9 277.6 11.1 Fed, 175 grms. cotton-seed meal. . 161.7 150.4 77.0 4.9 45.0 23.5 Fed, total 750.3 710.2 156.2 196.8 322.6 34.6 Excreted, 814.6 grms. dung 316.6 296.2 48.5 109.4 132.6 5.7 Digested, total 433.7 414.0 107.7 87.4 190.0 28.9 Digested from hay 300.8 291.0 38.9 90.0 158.3 4.5 Digested from cotton-seed meal. . . 132.9 123.0 68.8 0 31.7 24.4 Per cent, digested j 82.2 81.8 89.4 0 70.4 100 Sheep 2. Fed, total ! 750.3 710.2 156.2 196.8 322.6 34.6 Excreted, 788.8 grms. dung 311.9 292.1 49.0 106.0 131.5 5.6 Digested, total 438.4 418.1 107.2 90.8 191.1 29.0 Digested from hay 307.8 297.3 39.3 92.3 160.8 4.9 Digested from cotton-seed meal. . . 130.6 120.8 67.9 0 30.3 24.1 Per cent . digested 80.8 80.3 88.2 0 67.3 100 14 It is of interest to compare these results with those ob- tained by Wolff in some recent experiments f, also on sheep: Digestibility of Cotton Seed Meal. Wolff’s Ex- periments. Our Exper- iments. Dry matter | 74.0 81.5 Organic matter 80.4 81.1 Protein 84.7 88.8 Crude fiber 0 0 Nitrogen-free extract 83.7 68.9 Fat 87.6 100.0 1 Landwirthschaftliche Versucha-Stationen. 27,215. In the following table the amounts of digestible matters present in these three fodders have been calculated in per cents, of the whole fodder. Percentage Composition. Digestible. Water. Ash. Protein. Crude fiber. Nitrogen-free extract . Fat. Protein. Carbhy- drates. * Fat. Clover hay, av- erage of four analyses . . . 16.07 4.10 11.30 27.37 39.58 1.58 5.58 35.80 1 0.67 Malt sprouts . 11.97 3.75 21.00 11.99 50.00 1.29 16.86 38.35 1.29 Cotton-seed meal 7.59 | 6.48 1 o o 2.77 25.72 13.44 39.07 17.67 13.44 * Digestible crude fibre and nitrogen-free extract. In this bulletin two fodders, viz., malt sprouts and cotton- seed meal, are considered, which are not in common use among the farmers of this state. Malt sprouts consists of the small sprouts which are broken off from malted barley when 15 it is dried, mixed with more or less chaff. It contains a large proportion of the valuable protein, and, though produced in somewhat limited quantities, is sold very cheaply. Cotton- seed meal is the ground residue from the preparation of cot- ton-seed oil. It resembles old-process linseed meal in origin, composition and uses, but contains considerably more pro- tein, being the richest in this ingredient of any of our com- mon fodders. Both these feeding-stuffs are used to advan- tage in other localities, but we reserve further comment upon them until we can present the results of some feeding trials with them now nearly completed. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. BULLETIN NO. 4. EXPERIMENTS ON MILK PRODUCTION. MADISON. WISCONSIN, SEPTEMBER, 1884. Democrat Printing Company, State Printers. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, - - Sheboygan Falls. Hon. H. D. HITT, - Oakfield. Hon. C. H. WILLIAMS, - - - Barboo. OFFICERS OF THE STATION. W. A. HENRY, Agr. B., - - Prof, of Agriculture. WM. TRELEASE, D. Sc., - - Prof, of Botany and Horticulture. H. P. ARMSBY, Ph. D., - - Prof, of Agricultural Chemistry. F. G. SHORT, - Chemist. LESLIE H. ADAMS, - - - Foreman of Farm. Office, 16 Agricultural Hall. Chemical Laboratory, - - 18 Agricultural Hall. Botanical Laboratory, 12 Agricultural Hall. Museum, - - - 11 Agricultural Hall. Experimental fields and barn on the University farm. EXPERIMENTS ON MILK PRODUCTION. It has general^ been held to be an established fact that, other things being equal, those rations are most favorable to the production of milk which contain a liberal proportion of digestible protein, such as would result from a judicious use of oil-meal, cotton-seed meal, malt sprouts and similar fodders. The experiments here described were undertaken for the purpose of further testing this belief. Plan of Experiments. The plan of the experiments was, briefly, the following. In a first period, the cows were fed clover hay and corn meal in such proportions that the ration was relatively rather deficient in protein, containing one part of digestible protein to about eight parts of other digestible matters. The amount of hay fed remained the same throughout the ex- periments. In a second period, part of the corn meal was replaced by an amount of cotton-seed meal containing the same amount of total digestible matters. The ration as thus altered contained about one part of digestible protein to five and one-half parts of other digestible matters. In a third period, malt sprouts were substituted for the cotton- seed meal, the total digestible matters and the proportion of protein remaining the same. In a fourth period, the same ration was given as in the first. In the second and third periods, then, the cows received no more food than in the first and fourth, but the quality of the food differed, that of the second and third periods contain- ing a decidedly larger proportion of protein. If the food showed any influence upon the yield of milk, it must be due to this difference of quality. Animals and Fodders Used. Three cows were used for the experiments: Name. Breed. Age. Calved. Served. Jersey Hacker Yellow Grade Jersey Native Grade Jersey 7 years 9 years 10 years Nov. 4, 1883 Nov. 14, 1883 Nov. 14, 1883 Jan. 7, 1884. Jan. 7, 1884. Jan. 10, 1884. Jersey and Yellow were with calf during the experi- ments. The fodders used were those whose composition and di- gestibility formed the subject of Bulletin No. 3 of this Station, together with corn meal. As was then stated, four separate samples of the clover hay were analyzed with closely accordant results, thus showing that the sampling was accurate. The composition given in the following table is the average of those four analyses. The amounts of digestible matters are computed from the results of the digestion experiments with sheep reported in Bulletin No. 3 except in the case of the corn meal, for which average di- gestibility is assumed. The clover hay was nearly pure red clover, and of good quality. The malt-sprouts and cotton- seed meal were excellent of their kind. The corn meal was from Waushakum (flint) corn, grown on the University farm. Composition of Fodders — Water-Free. | Percentage Composition. Digestible. 1 ! 7 <1 Protein. j Crude fiber. Nitrogen-free extract. 1 '<3 o £ * 02 • n crops. A large lump of bone or bone ash may lie many years in the soil without undergoing much change, while the same material in a fine powder would be dissolved and taken up by crops within a much shorter time. 1ST os. 1 , 2 and 4 are classed above as bone ash. Good bone ash should contain little or no nitrogen and 30 to 35 per cent, of phosphoric acid. It is evident that all these samples are mixed with more or less nitrogenous matter, as is shown by the amount of nitrogen which they contain; and also with some inert material, as is shown by the relatively low per- centage of phosphoric acid. The addition of nitrogenous matter to the bone ash is simply the substitution of one fer- tilizing element for another. The addition of inert matter, of course, reduces the percentages of the valuable ingredi- ents and increases the amount of the fertilizer which must be handled and transported in order to obtain a given quan- tity of phosphoric acid or nitrogen. Bone ash is a fertilizer which acts very slowly, being com- paratively insoluble, and it is not to be recommended for general use unless it has been treated with acid and thus converted into a superphosphate. When finely ground it becomes gradually available in the soil, and if it could be bought at a sufficiently low price its use might prove profit- able, but it is always an investment for a long period at a low rate of interest. A good quality of bone ash ought not to cost more than about $25 per ton, and for inferior grades the price should be less in proportion to the amount of phos- phoric acid present. Fertilizer No. 3, consists of fragments of raw bone and apparently of cartilage and other refuse from the manufact- ure of glue. Were it finely ground it would be a good fertili- zer, worth, probably, $30-$35 per ton, but in its present very coarse condition it cannot be recommended. These fertilizers are called by the manufacturer tobacco fertilizers. They are as well adapted to tobacco as to any other crop and as well to any other crop as to tobacco. The idea that fertilizers can be compounded which shall be specially suited to the requirements of particular crops, though a favorite one with manufacturers, is nevertheless an 13 erroneous one based on an imperfect understanding of the relations of soil, crop and fertilizer. CORRECTION. In the last bulletin of this Station (No. 5) were given the results of the chemical and microscopical examination of a "Stock-food cake,” manufactured by E. W. Blatchford & Co., of Chicago, and known as the "Royal Stock Food.” As the result of the examination it was stated that the food had very nearly the chemical composition of new- process linseed meal, but that it contained no linseed meal, being composed chiefly of cotton-seed cake and ground beans. Since the publication of the bulletin, in consequence of representation made to the Station by Messrs. Blatchford & Co., a renewed microscopical examination has been made, which shows that the Station was in error in stating that the food contained no linseed meal, that material being un- questionably present, presumably in the form of old-process meal, as claimed by the manufacturers. Several other in- gredients are also stated by Messrs. Blatchford & Co. to enter into the composition of the food, but as they object to having their formula published, we can only state that they are all materials of recognized feeding value. Whether these parties can make a better mixture of feed- ing stuffs than the farmer can make for himself, is a ques- tion to be decided by the intending purchaser. It should be observed, however, that the result of the chemical anal} sis and the conclusions drawn from it are not affected by the error in the microscopical examination. It still true that the " Royal Stock Food ” has very nearly the composition of new-process oil meal, the only noteworthy difference being a higher percentage of fat, which might be advantageous in some cases. The "Food” belongs in the same class of feeding-stuffs with the oil-meals and oil-cakes, and while it is doubtless true that chemical analysis alone can not finally fix the value of a feeding-stuff, it does furnish a reasonably u trustworthy means of comparing feeding-stuffs of the same class. It is possible that feeding trials may show the “ Royal Stock Food” to be superior to other foods of its class; but from the stand-noint of chemical analysis there is no reason to suppose it more valuable than any other oil* cake having the same composition. H. P. ARMSBY, Prof, of Agr’l Chemistry. The Bulletins of this Station are sent free to all residents of the State who desire to reeeive them. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. BULLETIN NO. 7. EXPERIMENTS ON CALF-FEEDING: THE? COOLEY SYSTEM OF CREAMING MILK. MADISON, WISCONSIN. OCTOBER, 1385, DEMOCRAT COMPANY, STATE PRINTERS. UNIVERSITY OF WISCONSIN Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, Hon. H. D. HITT, Hon. C. H. WILLIAMS, - Sheboygan Falls. Oakfield. Baraboo. OFFICERS OF THE STATION. W. A. HENRY, Agr. B., - - Prof, of Agriculture. H. P. ARMSBY, Ph. D., - - Prof, of Agricultural Chemistry. A. B. SEYMOUR, B. S., - - Prof, of Botany and Horticulture. F. G SHORT, ; F. W. A. WOLL, f LESLIE H. ADAMS, WM. H. MOON, - Chemists Foreman of Farm. Dairyman. Office, Chemical Laboratory, Botanical Laboratory, 16 Agricultural Hall. 18 Agricultural Hall. 12 Agricultural HalL Experimental Fields and Barn on the University Farm. EXPERIMENTS ON CALF FEEDING. In the calf feeding trials reported in Bulletins Nos. 1 and 6 from this Station only a few individuals were fed in each case and these were from our own stock; the objection might be raised to these that they were hardly fair examples for the average farmer or for those who might wish to buy up calves from the cheese districts for feeding. It has been held by some that calves from the cheese sections of the state are of no value, except the heifer calves for milkers. It was determined that this trial should include the objec- tionable calves before mentioned and some of the common stock about Madison. Accordingly Mr. H. J. Anderson, a butcher at Lake Mills, Jefferson county, secured for us nine calves from farmers in that vicinity supplying cheese fac- tories with milk. Seven ordinary calves were purchased about Madison. As they come to us they were from four days to four weeks old. They were on the whole a fair lot, those from Lake Mills being superior to those from the vicin- ity of Madison. Fourteen of the sixteen were males and were castrated during the second week of the feeding trial. Each calf stood in a stall by itself, f astene d by a strap about the neck and a snap to a ring which slipped up and down on an upright post. They were kept in the barn dur- ing the day and the room was darkened so that the flies would not trouble; at night they were turned in the barn- yard until they were old enough to eat grass when they were furnished good night pasture. At first part full milk was fed to the youngest, but this was soon changed to skim milk. The milk ration of each calf was at first 15 pounds of sweet skim milk daily given in three feeds. This was carefully warmed to blood heat in every instance. For several weeks past the amount of milk fed has been gradually reduced until now, at the close of 6 14 weeks it is but little over 10 pounds per day given in two feeds. That the milk, from Cooley cans, was well skimmed, may be seen from the fact that we have made 5 pounds of butter this summer from each 100 pounds of milk set. We at once began to teach the calves to eat other food. Contrary to past experience, they showed no liking for whole oats, which we hold to be the best calf food aside from milk, so we were forced to supply them with ground grain. As usual, they showed no liking for the food placed in their mouths at first, but in trying to work it out they got a taste of and soon took to it. As to the grain ration, instead of limiting it as with the milk, our whole anxiety has been to get the calves to eat to their utmost without getting off feed. As soon as they grew tired of one grain or combination we changed to another. The grain ration was always placed before them just after giving them the milk. In addition to the grain ration (always ground, of course) they were given a wisp of hay, just a few mouthfuls at first, after each meal; later, green grass in abundance was sub- stituted. In the table given herewith is the amount of food con- sumed to date with estimated cost: FOOD EATEN BY 16 CALVES FROM JUNE 22, 1885, TO SEPTEM- BER 28-14 WEEKS. Sweet skim-milk, 20,645 lbs. Ground oats, 175 lbs., at $20 per ton $1 75 Ground coro, 373 lbs., at $20 per ton 3 73 Ground corn and oats, 240 lbs , at $20 per ton 2 40 Ground wheat, 196 lbs., at $20 per ton 1 96 Ground barley, 85 lbs., at $20 per ton 85 Bran, 506 lbs. at $12 3 03 Shorts, 563 lbs., at $14 per ton 3 94 Hay, 420 lbs., at $8 per ton 1 68 Green corn fodder, 280 lbs . , at $2 per ton 28 Grass, 3,510 lbs., at $2 per ton 3 51 New milk, 420 lbs., at 50 cents per 100 2 10 57 nights’ pasture, at 8 cents per night 4 56 Value of all food except skim-milk $29 79 7 TABLE SHOWING FORTNIGHTLY GAIN OF 16 CALVES AND DAILY GAIN PER CALF FOR 14 WEEKS, JUNE 22-SEPT. 28. Date. Weight. Gain of lot in 14 days. Daily gain per calf. Lbs. Lbs. Lbs. June 22 1,934 July 6 2,220 286 1.2 July 20 2, 552 332 1.4 Aug. 3 2,852 300 1.3 Aug. 17 3,179 327 1.4 Aug. 31 3,567 388 1.7 Sept 14 4,064 497 2.2 Sept. 28 4,494 430 1.9 A total gain of 2,560 pounds in 14 weeks. This 2,560 pounds at $4.00 per 100, is worth $102.40; sub- tracting from this the cost of hay and grain eaten, $29.79, we have $72.61 left as pay for the 20,645 pounds of skim- milk. This makes the milk worth 35.1 cents per 100 pounds or over 35 cents per 100 for skim-milk when owing to the low price of cheese our farmers have received only from 30 to 60 cents per 100 for full milk at the factories. If it is urged that $4.00 per hundred is too great a price it may be maintained equally well that a cent a pound for oats, corn, etc., and $8.00 per ton for the hay eaten is a larger sum than should be charged. It is impossible to strike more than average figures in such cases. Hay in northwestern Wisconsin is worth only about $5.00 per ton and bran from $6.00 to $10.00, while in the southeartern part of the state the prices are much higher. It should he borne in mind that these results were obtained by careful management and feed- ing all the grain and grass the calves would stand, together with a limited supply of skim- milk. It must be admitted by all who see these figures, or better 8 yet, those who see the calves themselves, that we have a thrifty lot of young things and that they are paying us well these dull times for all they eat. In the cheese sections of the state such calves as these were can be picked up by hun- dreds for a dollar or two a piece when from three days to a week old. The butcher who bought for us at Lake Mills, killed 500 this season. Cannot some of our farmers find it profit- able to take these calves and by a regular system of feeding, raise them? The excuse for so much being said at this Station about calf rearing is, that there is need of it. Drive along our country roads and notice the calves; many are stunted and stand in the hot sun in summer time, vainly fighting flies. No wonder many thrifty farmers will not believe a calf can be reared on skim milk. Mr. H. B. Gurler, President of the Illinois Darymen’s Association, DeKalb, Illinois, offered skim milk at his factories this season at thirteen cents per 100 pounds and the farmers were loth to take it at that price. Surely all that was needed to have made money from the milk was proper knowledge put into practice. In many manufacturing operations the profits wholly or in part are derived from the utlization of the by-products that careless persons might throwaway without a thought. So in butter making, the difference between a small profit or a large one may rest in the proper handling of the skim milk. In every cheese district of the state there should be cream- eries or private parties that could feed all the best calves and thus make it profitable for those now producing milk to use good bulls. By offering an extra price for calves sired by choice males or furnishing males one could secure a large number of heifer calves that would be of great value when mature. As conducted in most cases now there is no induce- ment in the cheese districts to improve the herds. Sharp competition and low prices of dairy goods will drive poor stock out of our state or the owners of such out of the busi- ness. W. A. HENRY, Professor of Agriculture. THE COOLEY SYSTEM OF CREAMING MILK. That form of the deep setting of milk known as the Cooley system has, in one form or another, come into very general use in this country, a fact which attests the general satisfaction which it has given. At the same time, few, if any, exact determinations of the efficiency of the process in separating the fat from milk have been made, so far as I am aware. The yield of butter has naturally been the cri- terion by which the process has been judged, and undoubt- edly this is the proper standard by which to measure its commercial value. It is none the less true, however, that the amount of but- ter obtained depends upon various circumstances besides the efficiency of the process employed to raise the cream, and it is not unimportant to be able to judge of this part of the process by itself. In this way; by learning, first, how much butter is contained in the milk itself; second, how much of this is separated in the cream or remains in the skim-milk; and third, how much is lost in the buttermilk; we are able to see the exact point where there is the best chance of making an improvment. It is the second of these points which forms the subject of the experiments about to be de- scribed, viz., the separation of the cream from the milk. In making such an examination as this of a method of creaming milk, we need, first of all, a standard by which to measure the results obtained. Neither the bulk nor weight of the cream thrown up will answer, not only because they are very variable under different conditions of setting, but be- cause they depend upon the quality of the milk used* while we wish to be independent of this influence in our compari- sons. Neither will the amount of butter which can be made from the cream serve as a standard, for the butter contains a variable amount of water and buttermilk, even after the 10 most careful washing and working. The best, and in fact the only standard by which to estimate accurately the creaming of milk is the amount of pure fat contained in the milk and in the cream which it throws up. The comparison is made as follows: Suppose that we have set 20 pounds of a milk which chemical analysis shows to contains 4 per cent, of fat. The 20 pounds of milk, then, contain 0.8 pounds of pure fat. After the usual time we draw off the skim- milk and weigh and analyze it. We find we have, let us say, 14 pounds of skim-milk containing 0.3 per cent, of fat. The 14 pounds of skim-milk, then, contain 0.042 pounds of pure fat, and the cream must contain the remainder of the 0.8 pounds present in the milk, i. e., 0.758 pounds. We have, then, divided the fat of the milk into two portions, viz.: 0.042 pounds in the skim- milk and 0.758 pounds in the cream. But 0.758 pounds is 94.75 percent, of the original 0.8 pounds, and, therefore, we mav say more briefly, that we have re- covered 94.75 per cent, of the fat of the milk in the cream. This number, which expresses the percentage of the total fat of the milk which is recovered in the cream is called the percentage creaming, and is our measure of the efficiency of the creaming process. Evidently, the greater the percent- age creaming, the better, other things being equal, does the creaming process work. During the past two years, in connection with feeding ex- periments with milch cows, I have have had occasion to make between two and three hundred settings of the milk of single cows by the Cooley system, the milk and skim- milk being weighed and analyzed, as in the example above, thus furnishing data for judging of the efficiency of the system. Three cows were used in these experiments, viz. : “ Nibbie,” a registered Jersey, and “ Jersey ” and “Sylvia,” Jersey grades. All were comparatively new in milk. As regards the feeding, four periods of two to four weeks each were observed with each animal. It does not appear nec- essary to give here a statement of the several rations, as there are no indications that they affected the creaming. All were on dry feed with the exception of nine pounds per 11 day of clover ensilage to Mbbie and Sylvia. The milk stood eleven hours before skimming. It would occupy too much space and serve no useful pur- pose to give here in detail the result of each one of these experiments. It will be sufficient to present the average creaming in each of the four periods with each animal, together with a few other important points, as in the follow- table: PERCENTAGE CREAMING OF MILK. AVERAGE. Period. Amount of milk set. Fat of skim- milk. Cream- ing. Temper- ature of milk when set. Temper- ature of wacer in tank. Lbs. Per cent. Per cent. ° F ° F. Jersey. 1884. I 17.85 0.69 92.02 88.5 II 18.79 0.46 94.03 90.3 Ill 17.87 0.52 93.79 90.1 IV 17.46 0.42 94.58 91.6 Nibbie. 1885. I 18.33 0.24 97.49 89.6 II 19.51 0.19 97.88 91.9 Ill 19.38 0.19 97.91 93.0 IV 16.53 0.25 97.50 94.6 Sylvia. 1885. I 15.27 0.31 96.91 88.3 II 14.56 0.43 95.32 91.2 Ill 14.39 0.26 96.98 92.8 IV 13.30 0.27 97.24 93.9 33.3 34.5 34.3 34.5 34.5 36.7 36.9 36.9 34.3 36.9 36.9 36.9 12 In considering these results, it should be remembered that the milk was Jersey milk, which, according to general ex- perience, creams more completely than that of most other breeds. Moreover, the water in the tank was kept raiher colder than would usually be the case. For both these reasons the percentage creaming obtained in these experi- ments was probably somewhat higher than would be at- tained in general practice with mixed milk. Taking the results as they stand, they are exceedingly satisfactory. From 92 to almost 98 per cent, of the fat of the milk was recovered in the cream in eleven hours, and the percentage of fat in the skim-milk was reduced to between 0.7 and 0.2 per cent., or as low as is possible by any process except the use of the centrifugal. As already intimated, these experi- ments were undertaken with other objects in view than in- vestigating the creaming of milk. Hence no comparisons have been made of the Cooley with other systems, or of the efficiency of the Cooley system under differing conditions. In regard to the first point, it may be said that all forms of deep setting would probably give about the same results with the same milk under like conditions. In some recent trials, Schrodt, a German experimenter, obtained somewhat better results (2-8 per cent.) by the Cooley process than by the so-called Schwartz system, in which the milk is set in cans open at the top and surrounded by cold water up to a point an inch or two below the level of the milk. His trials were hardly numerous enough, however, to show that this and similar methods of setting are really inferior to those in which the can of milk is entirely immersed in the cold water The most important condition affecting the results of deep setting appears to be the difference of temperature between the milk and the water of the tank. Any thing which di- minishes this difference, whethsr by allowing the milk to cool off after milking or by permitting the temperature of the water to become too high, seems to affect the creaming unfavorably. This is well shown in the experiments of Prof. Henry, published in the last report of this Station, where losses of from 3 to 30 per cent, of the butter were ob- served in consequence of allowing the water in the tank to 13 become warmed up 5° or 10° Fahrenheit, or of allowing the milk to cool before setting it. How favorable a result may, on the other hand, be obtained when due attention is paid to keeping the temperature of the water as low as possible and to prompt setting of the milk was strikingly illustrated in the official tests of the Jersey cows, Hilda D. and Evelina of Verna, the past sum- mer. According to the analyses of Dr. S. M. Babcock of the New York Agricultural Experiment Station, in the one case 96.79 per cent, and in the other case 99 per cent, of the fat of the milk was recovered in the butter, so that, after allow- ing for the loss of fat in the buttermilk, the creaming must have been very perfect. In fact the skim milk com tained less than 0.1 per cent, of fat in nearly every case. In the experiments reported here the variations of temper- ature were too small to have any appreciable effect upon the creaming. Finally, it is worth noting that there were decided indi- vidual differences between the three cows used. The most complete creaming was obtained with Nibbie, and the poorest with Jersey, while Sylvia stands between the two in this respect. Such differences are probably connected with dif- ferences in the size of the fat globules of the milk, and in the breeding of butter cows this is a point well worth atten- tion. H. P. ARMSBY, Professor of Agricultural Chemistry. / UNIVERSITY OF WISCONSIN Agricultural Experiment Station, BULLETIN NO. 8. GIL MEAL ys. CORN MEAL FOR MILK. MADISON, WISCONSIN, DECEMBER, 1 SS5, DEMOCRAT COMPANY. STATE PRINTERS, UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, - - - Sheboygan Falls. Hon. H. D. HITT, ----- Oakfield. Hon. C. H. WILLIAMS, - - - - Baraboo. OFFICERS OF THE STATION. AV. A. HENRY, Agr. B., - - Prof, of Agriculture. H. P. ARMSBY, Pli. D., - - Prof, of Agricultural Chemistry. A. B. SEYMOUR, B. S., - - Prof, of Botany and Horticulture. Chemists. Foreman of Farm. - Dairyman. Office, - - - - - - 16 Agricultural Hall. Chemical Laboratory, 18 Agricultural Hall. Botanical Laboratory, - - - 12 Agricultural Hall. Experimental Fields and Barn on the'JJniversity Farm. F. G. SHORT, } F. W. A. WOLL, J " LESLIE H. ADAMS, - WM. H. MOON, VfWThe Bulletins of this Station are sent free to all resi- dents of the State who request it. OIL-MEAL VS. CORN MEAL FOR MILK. In Bulletin No. 4 of this station, and also in its second an- nual report, pp. 78 to 95, was given an account of experi- ments upon the value of two highly nitrogenous feeding stuffs, viz., cotton- seed meal and malt sprouts, compared with corn meal as food for milch cows. Those experiments failed to show any gain in either quantity or quality of the milk which could be attributed to the use of those sub- stances. In closing the report of the experiments, however, the following words were used: “In conclusion, it should be stated expressly that these re- sults and considerations are presented simply as the teach- ings of this single feeding trial, and furthermore, that some of the most important conclusions are largely based on re- sults obtained with one animal, while it is uncertain whether those upon the other two confirm them. In short, this ex- periment is to be regarded as a preliminary experiment: as pointing out a promising direction for future work rather than itself establishing anything. More extended and ac- curate experiments are now in progress, designed to test the indications of this one. Until these are completed it will be well to suspend judgment upon the relative merits of oil- meal compared with corn meal.” The following pages contain an account of further exper- iments on the same general subject, executed during the winter of 1885, beginning February 1 and ending May 2. It was hoped to lay the results obtained before the farmers of the state during the summer or autumn, but numerous unavoid- able delays in the execution of the many chemical analyses necessary in an elaborate feeding experiment have delayed publication until the present somewhat unseasonable date. The question which both sets of experiments were de- signed to answer is whether highly nitrogenous foods, like 6 the various kinds of oil cake, have a higher nutritive value than starchy foods like corn meal and bran. In the earlier experiments cotton-seed meal and malt sprouts were com- pared with ccrn meal. In those here reported a feed more familiar to our farmers, viz., new process oil meal was se- lected for examination. PLAN OF EXPERIMENTS. Throughout the experiments there was weighed out to each cow per day 5 pounds of “new process” wheat bran, 4 pounds of corn meal, 8f pounds of clover ensilage, and 171- pounds of mixed hay. Considerable of the hay was usually left uneaten, so that the hay feeding was practically ad li- bitum. The small amount of ensilage was given as a relish rather than as furnishing any large amount of nutriment. The above may be called the fundamental ration. To it were added the articles of feed which it was desired to test, as follows: In period I, 3 pounds of corn meal; in period II, 3 pounds of new process oil meal; in period III, 3 pounds of corn meal and 2i pounds of oil meal; in period IY, the same as in period I, viz., 3 pounds of corn meal. The intention was to test in period II the effect of substi- tuting oil meal for corn meal, and in period III the effect of adding oil meal to corn meal. The varying amounts of hay eaten in the several periods, however, interfered somewhat with this design, the amount of food actually digested by the animals being very little greater in period III than in period II, and in both decidedly less than in periods I and IY with which they were to be compared. Nevertheless, some interesting results were obtained. ANIMALS. Three cows were used for these experiments: Nibble, Sylvia and Cowry. Nibbie and Cowry are registered Jerseys and are what are known as “standard cows;” that is, they have yielded 14 pounds or more of butter in seven days. Syl- via is about 15-16 Jersey, and though not yielding so much 7 milk or butter as the other two, would still be considered air excellent cow. Other particulars concerning them are as follows: Name. Breed. Age. Calved. Served. Nibbie Jersey 7 years Nov. 8, 1884 May 5, 1885 Sylvia Jersey Grade. 7 years Nov. 17, 1884 Apr. 15, 1885 Cowry Jersey 9 years Nov. 2, 1884 ; Meh.10, 1885 FODDERS. The following is the average composition of the fodders^ used : Hay. Ensilage. Bran. Corn Meal Oil Meal Water Dry matter 18.20 81.80 77.66 22.34 14.61 85.39 18.75 81.25 13.40 86.60 100.00 100.00 ICO. 00 100.00 100.00 One hundred parts of dry matter con- tain: Ash 5.54 8.50 3.81 4.98 3.88 Protein 8.11 15.62 18.33 11.08 35.61 Crude fiber 29.29 22.94 10.31 2.95 9.28 Nitrogen - free ex- tract Fat 55.40 1.66 48.86 4.58 63.74 3.81 75.71 5.28 46.67 4.56 100.00 100.00 100.00 100.00 100.00 The hay, ensilage and corn meal were the products of the farm. The hay was mixed hay. The ensilage was from red clover, put into the silo in the summer of 1883 without cut- ting; it had kept excellently, was but very slightly sour, and was apparently relished by the cows. The corn meal was from Sibley’s Pride of the North corn (a dent corn), and was usually ground in a small iron ihill by wind power. The bran was from the Washburn mill at Minneapolis, the oil meal from the St. Paul Linseed Oil Co. All the fodders were of excellent quality. 8 CONDUCT OF EXPERIMENTS. Each period was three weeks long, with the exception of the first, which was extended to four weeks. The full effect of a change of feed is not realized at once, and hence it is necessary in experiments of this sort to continue the same feeding for some time in order to get trustworthy results. Each cow’s hay was weighed out separately for each half day, in bags, a week’s supply at a time, and a sample was at the same time taken for chemical analysis. The grain and ensilage were weighed out from day to day as needed, a small sample being at the same time set aside in a tightly closed jar or cask. At the end of one or two weeks a sub- sample was taken from the united daily samples for analy- sis. The cows were fed twice daily, at 5:30 A. M. and at 4: 30 P. M. Before the night feed was given, all uneaten hay was removed from the feed boxes and set aside for sampling At the end of a week a sample of the uneaten hay from each cow was taken for analysis. In all, eighty-six samples of fodders and uneaten residues have been more or less com- pletely analysed during these experiments, involving the making of 342 single determinations. The figures given in the table on page 7 are therefore each the average of a num- ber of determinations. It is important to know, in addition to how much food is eaten, what amount of it is digested and what proportion passes away from the animal unused in the dung. In the experiments of 1884 this was estimated from the results of digestion experiments with sheep. In those now under consideration the actual amount of food digested by two of the cows (Nibble and Sylvia) was deter- mined on the last six days of each period. For this pur- pose a watchman was stationed with the animals day and night, provided with suitable arrangements for collecting all the dung excreted separate from the urine. The excre- tion for each half day was'weighe l «md u, sample at once taken for analysis. In all, sixteen samples of dung were analysed, making in all 128 singlo determinations in addi- tion to the fodder analyses already mentioned. 9 The cows were milked twice daily at 5:30 A. M..and 4:30 P. M. The milk from each cow was at once weighed and a sample of the mixed night’s and morning’s milk sub- jected to chemical analysis. The milk from each milking of Mbbie and Sylvia was also set at once for cream in small Cooley cans, and the cream from four successive milkings, after becoming slightly sour, was churned in a small rectangular churn and the well- worked but unsalted butter weighed. Each lot of butter and skim-milk was also subjected to chemical analysis. In all, there were analysed 252 samples of milk, 169 samples of skim-milk, and 69 sam- ples of butter, making a total of 823 single determinations. The temperature of the stable was noted each day at 7 A. M., 2 and 9 P. M., and the average of these three taken to represent the average daily temperature. When the weather permitted, the cows were usually let out during a part of the day for exercise. The cows were weighed daily, immediately before water- ing, and then given all the water (at 40° F.) which they wished, the amount drunk being determined in most cases. It will readily be seen that daily weighings of animals, food, water, dung, milk, cream and butter, for over thirteen weeks, as well as the many chemical analyses mentioned above, involved no small amount of work. The following summary of it may not be without interest. Of Feed Uneaten hay . . . Dung Milk , Cream . Butter. ' Water drunk. . . Cows Weighings. 2, 199 233 918 362 : 228 280 Of Milk when set . . Cooley tank. . . . Barn 4,401 Temperatures Observed. 362 188 279 829 10 Chemical Analyses. Samples. Single deter- minations. Fodders and residues Dung Milk Skim milk Butter 86 342 16 128 252 585 169 169 69 69 592 1,293 It may be added that each of the 1,293 “ single determina- tions” required the taking of from three to seven weights,, very accurately, upon a delicate balance. The chemical analyses were executed by Mr. F. G. Short, chemist of the Station; the weighings of feed, water and cows were made by Mr. L. H. Adams, Foreman; while the whole care of the milk, cream and butter, including weigh- ing, sampling, creaming and churning, was taken by Mr. W. H. Moon, Dairyman. My thanks are due to all these gentlemen for the care and faithfulness with which each carried out his part of the experiment. The detailed results of all the weighings and analyses just mentioned are not given here, as they would only tend to conceal the general result of the experiment behind a mass of detail. The teaching of the experiment can be best gathered from a comparison of the average results for each period, but in order to get these averages, and still more in order to check the trustworthiness of their teaching, it was necessary to have the single results. Our discussion will here be confined chiefly to the last week of each period, for which we have very complete data. TEMPERATURE OF STABLE. The temperature of the stable has undoubtedly a decided influence on the milk production. The following were the average temperatures of the stable during the last week, the last two weeks and the whole of each period: 11 Last Week. Last two Weeks. Whole. Period I r 53° F. 40° F. 35° F. Period II 56° F. 49° F. 46 J F. Period III 54° F. 50° F. 46° F. Period IV 58° F. 59° F. 55° F. For the last week of each period, the temperature was practically the same. For the last two weeks and for the whole periods, the temperature in periods IL and III is al- most exactly the average of that of periods I and IV. WATER DRUNK. The following are the average daily amounts of water drunk in each week of the experiment: Nibbie. Sylvia. Cowry. Period i. Pounds. Pounds. ! Pounds. 1st week 67.3 58.7 ! 72.4 2d week 68.2 60.3 1 70.4 3d week 64.5 57.1 77.4 4th week 75.7 58.7 69.7 Period ii. 1st week 82.7 59.4 71.7 2d week 66.4 59.2 63.6 3d week 74.4 68.0 78.8 Period iii. 1st week 62.3 51.7 60.3 2d week 45.8 51.7 3d week 59.2 52.4 54.4 Period iv. 1st week 50.2 43.3 48.8 3d week 61.6 57.9 70.6 I have not been able to trace any connection between the amount of water drunk and the yield of milk. 12 LIVE WEIGHT. In spite of liberal feeding, the weight of all the cow > fell off very markedly in the course of the experiment, Nibbie losing about 90 pounds, Sylvia about 40, and Cowry about 80. The cause of this loss appeared to be the confinement and lack of variety in the food which are unavoidable in experiments. As is always the case, the weights varied greatly from day to day. On comparing the daily weighings with the amount of water drunk, a very striking coincidence was noticed, the live weight as a rule (not always) rising and falling as the amount of water drunk was greater or less. From evidence which it would occupy too much space to give at length, I believe I am justified in assuming as prob- able that the actual weight of the tissues of the animals de- creased at a nearly uniform rate during the whole experi- ment, and that the apparent variations from this rate were due to variations in the contents of stomach and intestines, particularly in the amount of water which they contained. If this assumption is correct, the amount of their own flesh and fat which the animals put into milk was very nearly the same in each week or period, and may be left out of account in considering the effects of the feeding. The subsequent discussion of the results is based upon this as- sumption, and it must not be forgotten that the conclusions reached have no greater degree of probability than this .assumption has. RATIONS FED. As already stated, the exact amount of food digested in the last week of each period by two of the cows was deter- mined. The following table gives in a condensed form all necessary information concerning the ration for each period. The second column shows the total amount of dry matter eaten per day, the water of the fodders being neg- lected as unessential. The third column shows how much dry matter was digested per day. The fourth column shows Iiow much organic matter this digestible dry matter con- 13 tained; that is, it is the dry matter minus ash. The next three columns serve to divide up the organic matter into its components, protein, carbhydrates (starchy matter) and fat. The last column shows the ratio of digestible protein to digestible carbhydrates and fat. Rations per Day. i p Digested. 01 ■*5 ® CO -4-> o d d P >> u S-i o Q Dry Matter. Organic Matter. j Protein . 1 Carbhy- drates. Fat. ■+-> CO p * £ Lbs. J Lbs. Lbs. ! Lbs. Lbs. Nibble — 1 Period I. . 21.88 13.69 13.44 1.34 11.57 0.53 1:9.5 Period II. . 18.35 11.71 11.65 ! 1.73 9.52 0.40 1:6.0 Period III . . 18.66 12.21 12.00 [ 1.50 9.95 0.55 1:7.5 Period IV. . 19.87 12.46 12.16 1.14 10.48 0.54 1:10.2 Sylvia — Period I. . 21.78 13.67 13.26 I 1.34 11.42 0.50 1:9.4 Period II. . 20.60 12.17 12.20*1 1.88 9.95 0.37 1:5.7 Period III. . 20.13 12.46 12.25 ! 1.58 10.15 0.52 1:7.2 Period IV . . 21.02 12.44 12.09 0.99 10.64 0.46 1:11.7 Cowry — Period I . . 22.51 Q . ■£ T3 o> . 1 a> . r O Period II.. 19.08 ■P; a> S 73 d ^p •S g Period III. . Period IV . . 20.00 21.64 OP *=> ° 3 o g £ w ° s £ * T hat the organic matter exceeds the total dry matter may be either due to some error or to an excessive excretion of mineral matter by the animal. QUALITY OF THE MILK. The quality of the milk produced may be judged of either from the results of chemical analysis or of churning tests. The following table shows the average chemical composition of the milk produced during the last week of each period: 14 Per cent . of Fresh Milk. Water. Solid The Solid Matter CONTAINED Matter. Fat. Protein. Nibble— Per cent. Per cent. Per cent. Per cent. Period I 84.08 15.92 6.15 3.44 Period II 83.35 16.65 6.35 3.50 Period III 84.48 15.52 5.96 3.31 Period 1Y 85.00 15.00 5.56 3.38 Sylvia— Period I* 84.19 15.81 5.59 3.56 Period It 84.04 15.96 5,72 3.78 Period III 84.02 15.98 5.98 3.94 Period IY 83.90 16.10 6.07 3.56 Cowry— Period I 83.03 16.97 6.56 3.69 Period II 83.96 16.04 6.19 3.81 Period III 83.40 16.60 6.50 3.69 Period IV 84.03 1 ■ 15.97 6.14 3.69 * Third week of period Taking the percentage of solid matter as the fairest measure of quality, we find that in periods II and III, in which oil meal was fed, the quality of Nibble’s milk was above the average of periods I and IY, and that of Sylvia’s fully up to the average, and this notwithstanding that, as shown on p. 13, the quantity of food eaten and digested in these periods was below the average. In other words, in the periods in which oil meal was fed, and presumably on that account, the quality of the milk was maintained in Sylvia’s case and improved in Nibble’s in spite of a defi- ciency in the quantity of the food. The same is true of Cowry’s milk in period III, but period It shows a very de cided drop. As, however, we have less complete knowledge of the composition of Cowry’s food, we may say that the balance of evidence is strongly in favor of the conclusion that the oil-meal improved the quality of the milk by mak- ing it less watery This conclusion is in harmony with the results of numerous other similar experiments. Plainly, however, this alone does not settle the value of oil-meal, for we must take account of quantity of milk as well as quality. 15 The principal variations in the composition of the milk are variations in the proportion of water, the relation of the several solid ingredients of the milk to each other being in most cases practically unaffected. This will appear if we compute what the composition of the milk would have been had it contained uniformly 85 per cent, of water. Milk with Eighty five per cent. Water. Water. Per Cent. i Solid Mat- ter. Per Cent. The Solid Matter CONTAINED. Fat. Per Cent. Protein. Per Cent. Nibhie — Period I 85.00 15.00 5.79 3.24 Period II 85.00 15.00 5.72 3.15 Period III 85.00 15.00 5.76 3,20 Period IV 85.00 15.00 5.56 3.38 Sylvia — Period I 85.00 15.00 5.30 3.38 Period II 85.00 15.00 i 5.38 3.55 Period III 85.00 15.00 5.66 3.70 Period IV 85.00 15.00 5.66 3.32 Cowry — Period I 85.00 15.00 5.80 3.26 Period II 85.00 15.00 5.79 3.56 Period III 85.00 15.00 5.86 3.33 Per.od IV 85.00 15.00 5.77 3.46 If we take as our measure of the value of the milk the amount of it required to produce a pound of butter, we get the following results for Nibbie and Sylvia. Cowry's milk was not churned. Milk required to make one pound of Butter. Last week of Nibb’e. Sylvia. Period I Period 1[ Pounds. 14.62 14.03 14.32 16.08 Pound*. *15.07 15.32 14.72 14.72 Period III Period IV *Thirc\ week. 16 The results on Nibble’s milk corresponded with the indi- cations of chemical analysis, the quality being better in periods II and III than in periods I and IV. The same is true of Sylvia’s milk in period III, but not in period II, the quality in this period being poorer than in any other. Chemical analyses were also made of the butter, but the method of sampling adopted proved to be untrustworthy, and the results of some seventy analyses ware thereby ren- dered worthless. QUANTITY OF MILK PRODUCED. The following are the average quantities of milk pro- duced per day by each animal during the last week of each period: Nibbie. Sylvia. Cowry. Pounds. Pounds. Pounds. Period I 19.14 16.18* 17.78 Period II 17.58 15.58 17.91 Period III 18.19 14.54 16.76 Period IV 17.60 14.37 16.94 -Third week. As has been already pointed out, however (see table on page 14 ), the proportion of water in the milk varied from one pariod to another. Plainly we cannot make a fair com- parison of one period with another under these circum- stances. We must first get rid of the influence of this varying proportion of water. A fair comparison may be made by adding enough water to the milk to make the pro- portion of the latter the same in each case. The amounts of this diluted milk would then admit of fair comparison. It is not necessary to actually add the water to the milk, but it is a simple matter to calculate how much milk there would have been had this been done, or had we been so fortunate as to have cows which always gave milk of the same quality. Or, to put it in another way, we may then take account of the effect of the feed upon both quantity and quality of the milk. The following table contains the result of this calcu- lation: 17 Milk with 85 per cent . water Daily yield. Last week of Nibbie. Sylvia. Cowry. Period I Pounds. 20.32 Pounds. *17.00 Pounds. 20.12 Period II 19.51 16.58 19,15 18.55 Period Ill 18.82 15.53 Period IV 17.60 15.42 . 18.04 * Third week. This table may be supplemented by two others, the first showing the number of pounds of fat contained in the aver- age daily yield of milk, and the second showing the average daily product of butter. We shall then have brought to- gether our data from which to judge of the effects of the feeding. Average daily yield of Fat. Nibbie. Sylvia. Cowry. Period I 1.18 lbs. 1.12 lbs. 1.08 lbs. 0.98 lbs. 0.90 lbs. 0.89 lbs. 0.87 lbs. 0.87 lbs. 1.17 lbs. 1.11 lbs. 1.09 lbs. 1.04 lbs. Period II Period TTT Period IV Average daily yield of Unsalted Batter. Nibbie. Sylvia, Period I 1.31 lbs. 1.25 lbs. 1.27 lbs. 1.09 lbs. 1.01 lbs. 1.02 lbs. 0.99 lbs. 0.98 lbs. Period II Period III Period IV That the yield of butter is greater than the total amount of fat contained in the milk is due to the fact that butter contains some 14 or 15 per cent, of water and a trifling amount of other substances in addition to its fat. WHAT DO THE RESULTS SHOW? We now come to the main question, viz: what relation can be traced between the production, as shown in the last three tables, and the feeding. 2 18 There are numerous ways in which the solution of this question may he attempted. Most of them have been ap- plied to the consideration of the above results in all their details, and they all lead to essentially the same conclusion. I therefore present here only one or two of them as illustra- tive of the conclusions which I reach in whatever light the results are viewed. A simple method of comparison is to calculate the number of pounds of feed required to produce a pound of milk. To make this a fair comparison we must plainly take the feed in a perfectly dry state and the milk with a uniform water content, say 85 per cent. Or, instead of making the dry mat- ter of the food our basis, we may compute how many pounds of digested dry matter were required to produce a pound of good milk. Or, we may take as the basis of calculation what is called the starch-equivalent of the digested matter, which is found by multiplying protein by 1.1 and fat by 2.2, and adding the result to the carbhydrates. The following table contains the results of a comparison on each of these bases. To Make One Pound of Milk Required Total dry matter. Digestible dry mat- ter. Starch equiva- lent of diges- tible dry matter. Nibbie. Lbs. Lbs. Lbs. Period I 1.08 0.67 0.70 II 0.94 0.60 0.63 Ill 0.99 0.65 0.68 IV 1.18 0.71 0.74 Sylvia . 1 Period I 1.28 0.80 0.82 II 1.24 0-13 0.77 Ill 1.30 0-80 0.84 IV 1.36 0.81 0.83 Cowry. Period T 1.12 - II 1.00 Ill 1.08 IV 1.20 19 In general, though with a few exceptions, periods II and III, in which oil-meal was fed, show a slightly more economical production than periods I and IV ; that is, it took a little less feed to make p, pound of milk. The same result is reached by comparing the production of milk fat or of fresh butter, with the food eaten. It would appear, then, that there was in these experiments some advantage in substituting oil-meal for corn meal, though it is evidently not great. It is possible, however, that even this small advantage is only apparent. It will be remembered (see p. 12 ) that we assumed that the actual weight of the animals, exclusive of contents of stomach and intestines, fell off at a uniform rate through- out the experiments. It is by no means certain however, that this was exactly the case. If, now, the weight really fell off a little faster in periods II and III, this might account for the better results in those periods. A careful study of the daily weighings shows that a difference fully sufficient to account for the better results in those periods in which oil-meal was fed would accord with the observed facts at least as well as the assumption of uniform loss of weight with which we started. This robs the apparent gain in periods II and III of all significance. It does not, of course, prove that the gain was not due to the oil meal, but, on the other hand, it ren- ders it impossible to prove that it was. That is, the experi- ments agree with those of the previous year in so far as they fail to show with certainty any gain resulting from the use of oil meal, while they do show that if there was really a gain it was small. COST OF THE FEEDING. Oil-meal costs considerably more than any other of the feeding-stuffs used in these experiments. If, now ? there was really a gain due to the use of the oil meal, was it sufficiently to compensate for the extra cost of the feeding. Assuming hay to be worth $8 per ton, ensilage $2, bran $12, corn meal $20, and oil meal $25, and charging nothing for the uneaten hay, the cost of feed per 100 pounds of milk with 85 per cent, of water in the several periods was as follows: 20 Cost of feed per 100 pounds of milk. Nibbie. Sylvia. Cowry. Period I Cents. 74.8 76.1 74.6 84.4 Cents. 98.3 96.3 95.1 100 Cents. 79.6 79.4 79.3 88.3 Period II Period III Period IV The cost of the milk in periods II and III is without excep- tion less than that in periods I and IV, when we take as the basis of our calculation milk with a uniform percentage of water, that is, when we take account of the improved^ quality of the milk in periods II and III. From this it would appear that, if the better effect in periods II and III was really the result of the'feeding and not of a greater loss of weight by the animals, it was profitable to substitute oil meal at $25 per ton for corn meal at $20. If the greater value of the manure from oil meal were taken into the ac- count, the balance would be still more in favor of the latter. CONCLUSIONS. The results of these experiments may be briefly summa- rized as follows: 1. The considerable loss of weight by the animals pre- vents any certain conclusions being drawn. 2. Neither these experiments nor those of the previous year have shown with certainty that oil meal has any greater feeding value than corn meal. 3. If there is any balance in favor of oil meal it is not great. The probability is, in my opinion, that the “ starch equivalent” of feeding stuffs pretty nearly represents their relative value as food. 4. If the apparent gain under oil meal feeding be accept- ed as real, the cost of feed was about 4 cents less per 100 lbs. of milk when oil meal was fed. 5. The oil meal in these experiments appears to have im- proved the quality of the milk by making it less watery. There is no evidence that it altered the proportion of fat to }>ther solid matters. H. P. ARMSBY, Professor of Agricultural Chemistry. '*Tt, o^r UNIVERSITY OF WISCONSIN, Agricultural Experiment Station. BULLETIN NO. 9. REPORT ON OATS, POTATOES AND CORN FOR 1885. MADISON, WISCONSIN, MARCH, 1 8S6, DEMOCRAT COMPANY, STATE PRINTERS. Bulletins of this Station are sent free to all resi- dents of the State who request it . UNIVERSITY OF WISCONSIN Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, Hon. H. D. HITT, Hon. C. H. WILLIAMS, Sheboygan Falls. Oakfield. Baraboo. OFFICERS OF THE STATION. W. A. HENRY, Agr. B., - - Prof, of Agriculture. H. P. ARMSBY, Ph. D., - - Prof, of Agricultural Chemistry. A. B. SEYMOUR, B. S., - - Instructor in Botany. F. G. SHORT, F. W. A. WOLL, LESLIE H. ADAMS, .... Foreman. Office, - - - - 16 Agricultural Hall. Chemical Laboratory, 18 Agricultural Hall. Botanical Laboratory, - - 12 Agricultural Hall. Experimental Fields and Barn on the University Farm. At the Experimental Farm we have been growing in a small way some of the newer varieties of grains, potatoes, etc., offered by the seedsmen. In this bulletin is reported the yield of oats and potatoes with us for 1885, and notes on Indian corn. What is written is with the hope that it will be an aid to our farmers in making out their list of varieties to be planted this season. The station cannot supply seed of the varieties named; they can be had of seedsmen. OATS. Fifteen plots of one twentieth of an acre each were sown with oats May 5th on carefully prepared ground. The land had been in corn the previous season, and had not been ma- nured for the last two years. It is amply rich, however, since if much manure is used the grain lodges and rusts badly even in fair seasons. The plots all grew finely and the test promised to be a very interesting one until a series of storms, beginning with July 8th, threatened to destroy the crop totally. In the storm of the date named the wind had a velocity of 65 miles an hour, and the grain the next morn- ing lay as flat as if it had been mowed. From this disas- ter the plants never recovered; the yield, as here reported, is considered as remarkably good under the circumstances. All the plats were mowed with a scythe on account of the fallen grain. Yield of Oats for 1885 . Name of Variety Amount from one- twentieth acre. Rate per acre. Weight per struck bushel. Remarks. Lbs. Bu. Lbs Lbs. White Belgian 66 41 8 34 White. Rust Proof 80 50 0 3334 Reddish to dark. White Canadian 79 49 12 31 White. Hulless or Bohemian. . . 56^ 35 10 45 Without hulls; too soft to grind well. Welcome 73 45 20 39 White, very small grains. White Schonen 96 60 0 3234 One of the best appearing Lost Nation 64 40 0 37 grains. Resembles Welcome, but larger grain. White German 84 52 16 31 White. Badger Queen 75 46 28 35 Like the Lost Nation. American Triumph 42 26 8 26 Rather large white grain. Black Tartarian 72 45 0 30 Grains very dark at base. Hopedown 4134 25 30 33 Small grain, white. Clyoesdale 70 43 24 3634 Resembles the Welcome but better. White Australian 86 53 24 33 White. Millards’ Kans. Hybrid . 90 56 8 3334 Brown to black. Black Russian 69J4 43 14 35 Very dark. 6 The seed of the Clydesdale and Hopedown was imported from Scotland by Peter Henderson, the seedsman. This seed was very fine, weighing 45 pounds to the bushel. We shall sow these varieties from our own seed this year to as- certain if any return to the hi^h quality of the Scotch grain is perceptible. In general there is little if any difference in several of the so-called white varieties of oats; we made no careful study on this question, however. # The White Schonen, which has been grown on the farm for years, and the seed quite widely disseminated over the state by the Experimental Farm, still keeps at the top of the list for yield, though the grain is not very heavy. Prof. Lazenby, of the Ohio Experimental Station, reports it as among the best for yield with them. POTATOES. The ground on which the potatoes were planted was a sandy loam, which had been in corn for several years pre- vious. This was manured with well rotted barn-yard manure at the rate of 20 two-horse loads per acre. The potatoes were cut to one eye in a piece, with the con- cave-curved potato knife, and planted May 16th, one piece in a place, one foot apart in the drill, the drills being three feet, two inches apart. The cultivation was thorough, be- ginning with harrowing the ground before the sprouts ap- peared, and repeated use of the cultivator and hoe during the growing season, so that the ground as free from weeds at digging time. A very large yield was the result, but un- fortunately the potato rot struck the plat just as the late varieties were closing their growth. Upon detecting the appearance of rot a part of each variety was dug at once and carefully assorted, dried and weighed. The rot had attacked some of the tubers, slightly. The rotting ceased at once upon digging and drying. The following table shows the yield of 100 hills of each variety, divided into large and small tubers, and the yield per acre at the same rates. Yield of Potatoes for 1885. Name of Variety. Yield of 100 Hills. Yield per Acre at Same Rate. Pounds. Bushels. Large. Small. Large. Small. Crane’s Potentate 132 35* 302 81 Rural Blush 118 26 270 59 White Star im 28* 321 65 E. Sunrise 138 37-* 316 85 E. Ohio 130* 23 298 52 Corliss Matchless 118 37-* 270 85 E. Maine 103 54 236 123 E. Harvest 114* 52 262 119 Pearl of Savoy 135 42 309 96 May Flower 122 47 279 107 Mammoth Pearl 131* 40 301 91 Alexander’s Prolific 143 26 327 59 American Giant 105* 18* 241 42 E. Illinois 123 16 281 36 Garfield 99 30 226 68 It had been intended to boil samples of each variety, and test as to quality for the table. This was done, but as some kinds bad been touched by the rot, the report here given can not be considered as doing justice to all the varieties. From the test we should rank them thus: Extra; Alexan- der’s Prolific, E. Harvest and E. Sunrise. Fine; E. Ohio, White Star, E. Illinois, E. Maine and Garfield. Good; Crane’s Pot - entate, Corliss Matchless and Rural Blush. Poor; Mammoth Pearl and American Giant. These last being late growers, were probably injured for the table by not being fully matured, or tainted by the rot. While all the potatoes dug as soon as the rot began to affect the tubes have kept well, all that were left undug for a couple of weeks rotted almost entirely; the White Star being the only partial exception. The potato rot was so general over our state last fall that any information upon it, I am certain, will be of interest to our farmers. 9 The following very carefully prepared and concise state- ment of this disease, and preventive measures, was written by Mr. Erwin F. Smith, of the Botanical Labaratory, Uni- versity of Michigan, and sent out in the Michigan crop re- port for December, 1885. NATURE OF THE DISEASE. The potato rot is a contagious disease which often spreads from plant to plant and field to field with great rapidity. The disease attacks the tops as well as the tubers, and is due solely, or primarily at least, to the presence of a minute par* asitic fungus, Phytophthora infestcms. The life history of this parasite was carefully investigated many years since by De Bary and other botanists, and is now well known. The destructive effects of the fungus are generally first observed upon the tubers late in the fall, but the disease is present much earlier in the season, and may be recognized on the tops by a certain characteristic blotched, black or brown spotted, dead appearance. A more critical inspection of the diseased tops would show numerous small white spots scat- tered over the leaves and stems. When highly magnified these spots are found to be minature forests of slender stems growing up out of the surface of the leaves and stems of the potato. These tiny stems commonly branch and swell out at the ends into ellipsoid or oval bodies, known as summer spores. These little spores are produced by millions and are so small that a million could easily lie side by side on a square inch without crowding. When ripe they separate from the stem by a joint and fall. Under the influence of water the living, jelly-like contents of the spore may push out a long, slender tube, capable of growing down directly into any part of the potato plant to begin a new cycle of growth; or may separate into several distinct portions (swarm spores) which, being endowed with life and motion, burst through the wall of the mother spore, swim about ac- tively for a few minutes, and then either die or thrust out a slender tube, capable, as in the other form, of becoming a ma- ture plant inside of the potato plant. All this wonderful vital activity, so readily observed under the microscope, takes 10 place, as we have seen, in bodies small enough to rest easily on the point of a pin and light enough to be readily blown from field to field. The mature fungus lives in the tops or tubers of the potato, and is also a minute affair. Its presence can only be detected by the microscopist, but its capacity for mischief bears no relation to its size. It consists of very numerous, colorless, irreglarly-branching, tube-like threads. These threads grow through the tissues of the potato more or less rapidly, appropriating to their own use the nutrient juices of the vegetable, and impoverishing its tissues so that they either break down directly or are invaded by bacteria and other low forms of life which induce putrifactive decompo- sition. It is this mature fungus which sends to the surface the white forest of tiny stalks bearing the summer spores already mentioned. These spores live only a short time, but the mycelium (the internal tube-like thread of the fun- gus) is perennial and hardy. There is little, if any, differ- entiation of parts or distinction of function in the internal portions of the fungus, and consequently, unlike the higher plants, a new plant may, under favoring conditions, arise from any least portion of it. In fact, any portion of it is a complete plant in itself, being capable of growth and repro- duction. It will be seen that the preventative measures are only aids to warding off the disease and that nothing very potent is offered. Since the terrible famine in Ireland in 1847, caused by this fungus, England has tried to find some way to destroy it, or avoid its ill effects, but though hundreds have came for- ward with remedies not one has been found successful un- der all circumstances. There appears to be some hope of successfully combatting this fungus, more than in the case of almost any other sim- ilar plant parasite which is equally wide spread. The im- portant facts to be considered in devising preventive measures are: (1) The fungus spreads from one plant to another during the growing season by summer spores, rain- washed or wind-blown; and (2) it depends, primarily, for its 11 spread the following season upon its perennial mycelium (the tube like threads) always to be found in the diseased tubers and tops. It may, also, possibly grow from resting spores found in the same situations, although the existence of the latter is not settled beyond dispute. PREVENTIVE MEASURES. 1. From what has been said it follows that the parasites may often live over winter in the tops and decaying tubers left in the fields after harvest. Prudence, would, therefore, dictate the complete removal and destruction of such refuse. It should be buried or burned. It should not be used for compost. 2. Store the harvested crop in dry cellars, and sort over several times, at short intervals, carefully removing from the bins every tuber which shows the least sign of decay. Remove, also, to a separate pile, those tubers which have been lying in contact with the diseased ones. The sorting will be facilitated and the decay hindered by storing the tubers in casks, barrels, or small boxes. Potatoes buried in quantity in fields will be likely to rot in toto during the coming winter if, by chance, any infected tubers were bur- ied with the sound ones. 3. Plant next season only tubers which are entirely sound, outside and inside. The black spots contain the fungus. Some tubers may appear sound on the surface and be dis- eased within. Determine the soundness of the tubers by cutting at planting time. To plant diseased potatoes will insure a continuation of the rot. 4. Even if direction No. 1 has been followed, more or less of the potato fungus will probably remain over winter in the fields ready to grow if there is an opportunity. Do not, therefore, plant in the same fields as last year, nor in ad- joining ones, nor near fields planted by neighbors if some more remote locality can be found. 5. Take advantage of the prevailing direction of the wind. Our summer and autumn winds are chiefly from points south and west. There is, therefore, a chance of es- caping wind-blown spores by planting to the south west of 12 other potato fields, or to the north east of woodland or other large uncultivated tracts. 6. The growth of the parasite is favored by moisture and stopped by drouth. It is rapid in rainy weather and when there are heavy dews. Usually the rot is much worse upon clay land or other soils which retain moisture. Choose, therefore, a light and dry soil for planting. It has been shown experimentally that, with only mod- erate watering, the summer spores will penetrate the soil to a depth of several inches, consequently “ hilling up ” will not protect. The probabilities are, also, that no substances can be dusted upon or otherwise applied to the growing plants with much benefit. If some varieties of the potato are less subject to the rot than others, a thing not improab- ble, the present state of our knowledge doe3 not enable us to say positively which they are. INDIAN CORN. To describe the various varieties of Indian corn so that they may be recognized by others, and to report correctly their rel- ative values for Wisconsin will not be here attempted; the best that can be done is to present a few notes which may be of use to those who may be looking up varieties hoping to secure something better than they may now have. Despite the great care taken by many in saving seed, there is much corn through our state of the most mixed character, rank- ing with the good about as mongrel or scrub stock does compared with good grades or thoroughbreds. The needs of localities vary so greatly that many varieties will be required, taking the state as a whole, yet this does not lessen but rather enhances the demand for a study of varieties and a careful examination into their several characteristics. Along the shores of Lake Michigan and in all the north- eastern half of the state only the flint varieties will as a rule succeed. All that part of the state lying below a line drawn from Osceola Mills, Polk county, to Kenosha county, will ordinarily ripen the dent varieties successfully. Strange as it may appear, about as large varieties of dent corn can be grown at River Falls as at Beloit. The varieties here described were grown in small plats, side by side, all receiving the same treatment. Of course they mixed badly, but this would not affect this year’s report, though it would make the saving of seed of no use. The corn was planted May 19th. The storm of July 8th and others following broke down so many of the stalks that no correct yield could be reported. MANDAN INDIAN, OR SQUAW CORN. Stalks four feet high; ears placed on the stalks from six inches to one foot from the ground. Ears from 5 to 7 inches long, eight rowed, medium cob. Mature August 15th. The grains of corn are red, white, blue, mottled, etc., often all 14 these colors and shades being found on one ear. This corn was first planted as a curiosity; but the yield is fair, and if put in hills 2x3 feet, it is worthy of trial as a field crop in our northern counties. french yellow. (From France.) Ripe August 25th; stalks, five and one-half feet high; ears, 5 inches long; sixteen rowed, with large cob; resembles pop corn somwhat; not worthy of further trial. white pyrenean (From France). One week later than the previous named variety; some- what better. Cob six inches long; large grain, in fourteen rows, almost round; white. Of no possible value. CHADWICK. Ripe September 1st; a very early yellow plant; eight rowed, with cob about eight inches in length, of small size. Save the two previous varieties this is next to the Squaw or Mandan for earliness, and is worthy of trial in districts where early maturity is a prime requisite. WINNEBAGO WHITE. Ripe September 5th; ears, eight inches long; eight rowed; small cob; large, pearly white grain. To those who prefer a white flint this variety would be suited in place of the Chadwick. LONGFELLOW. An eight rowed yellow flint variety, ears 12 inches in length; has many suckers, ripened September 12. Apparent- ly a large form of the Chadwick. SILVER FLINT. Six to eight feet high, growing much like dent corn. Scarcely ripe Sept. 15. Ears 11-12 inches in length with a larger cob than the previous named valuable varieties. As this variety is late growing there seems to be no special ad- vantage in it unless one may prefer a flint to a dent variety, which is fully as early. 15 PIERCE’S CANADA. A yellow flint; ears eight inches long; sixteen rowed, with small round grains. Ripe Sept. 8th. Can see no special value in this variety. WAUSHAKUM. A yellow flint variety growing six to seven feet high. Ripe September 10. Ears from nine to ten inches long; eight rowed; cob very small and almost uniform size. A valuable variety. SMUT NOSE. Yellow grains, with those near the end of the ear of pur- plish tinge. Ear ten inches long, medium sized cob. Of no particular value. KING PHILIP. This variety with us is one of the latest flints, ripening Sept. 15. Ears ten inches in length; eight rowed; grains very dark waxy yellow. An old standard variety but of no apparent superiority in this trial. Probably our seed was not from the best strains. WISCONSIN WHITE DENT. Ripe September 15; ears eighth to ten inches long; sixteen rowed; grain of medium length; rather large cob. Rather too large a growing variety for this section. NORTH STAR GOLDEN DENT. A fine yellow dent corn — one of the very best, but some- times very common seed corn is sold under this name. The true variety has a deep kernel, red cob, somewhat flattened, ears about eight inches long, 11 to 18 rowed. Well grained over tip of the cob and at the base. An excellent corn for Wisconsin. PRIDE OF THE NORTH. A small variety of yellow dent but very prolific. Cobs very small, about fourteen rowed. Ear very tapering, be- ing of so few rows the ears are not large. The rows of grains are often placed irregularly on the cobs. One would 16 not at first appreciate the merits of this variety. Only by studying the good yield and the large amount of sound corn from a bushel of ears will the full merits be seen. It is an early variety, though with us not ripe this year until Sep- tember 15th. Stalks small, seven feet in height. BADGER YELLOW DENT. Stalks seven feet high, well- eared; ears seven to nine inches long, from sixteen to twenty-two rowed. Medium cob and chip grain. A good variety when one wishes corn of the shoe-peg type. W. A. HENRY, Professor of Agriculture . UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. BULLETIN NO. 10. TESTS OF DAIRY COWS. MADISON, WISCONSIN, OCTOBER, 1886. DEMOCRAT COMPANY, STATE PRINTERS. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. COMMITTEE OF BOARD OF REGENTS IN CHARGE OF THE STATION. Hon. HIRAM SMITH, Chairman, - - - Sheboygan Falls. Hon. H. D. HITT, - Oakfield. Hon. C. H. WILLIAMS, .... Baraboo. OFFICERS OF THE STATION. Prof. W. A. HENRY, Agr. B., Prof. H. P. ARMSBY, Ph. D., F. G. SHORT, ) F. W. A. WOLL, M. S , f LESLIE H. ADAMS, Director. Associate Director. Chemists. Foreman. Office, Chemical Laboratory, Botanical Laboratory, 16 Agricultural Hall. 18 Agricultural Hall. 12 Agricultural Hall. Experimental Fields and Barn on the University Farm . i^^The Bulletins of this Station are sent free to all rest dents of the State ivho request it. TESTS OF DAIRY COWS. As was announced by this Station, in a circular under date of September 1st, competitive tests of dairy cows were conducted during the State Fair at Milwaukee, under the supervision of the writer, for the premiums offered by the State Agricultural Society for the best milk, butter and cheese cow, respectively. As the subject appears to be one of general interest, the following report to the Society of the results of the tests is made public for the information of those interested. I desire to call special attention to the fact that in these tests there was no “ judging” of the cows as the term is commonly understood in connection with agricultural fairs. The report on the tests is simply a record of certain facts, observed according to a pre-arranged plan, which had been madefpublic and which the exhibitors by implication accepted as just by the act of entering their animals. It is open to the reader to put such interpretation upon the recorded facts as may seem just to him; the Station has fulfilled its part when it has reported the facts truly and fully. Finally, it scarcely needs mention that such a scale of points as the one here adopted cannot, in the nature of things, be absolutely just to every individual cow. If it cor- responds as nearly as possible with the average of good cows under normal conditions, it is all that can be expected. The Station will welcome any suggestions as to improve- ments in the rules for future tests, should such be made. REPORT ON TESTS OF DAIRY COWS. University of Wisconsin. Agricultural Experiment Station. Madison, Wis., Oct. 1, 1886. Hon. Clinton Babbitt, Secretary State Agricultural Society: Bear Sir — I have the honor to present the following re- port upon the tests of dairy cows conducted under my super- vision at the late State Fair in competition for the premiums offered by your Society for the best milk, butter and cheese cow, respectively, under the following rules: RULES FOR TESTING MILK, BUTTER AND CHEESE COWS. 1. The competition shall be open to all cows, without distinction of breed, but no cow shall compete for more than one of the premiums. 2. Each exhibitor shall make to the. society a certified statement of the age and time of last calving of each cow entered. 3. Each animal may be fed as the exhibitor may desire, but all food given during the test and for twelve hours before shall be weighed out by the person supervising the test, and a record of the amount consumed shall be kept by him. 4. The cows shall be milked twice daily for two consecutive days in the presence of the person supervising the test, who shall keep a record of the number of pounds of milk yielded at each milking. 5. The average chemical composition of the milk produced by each cow during the test shall be determined (so far as is necessary for the purposes of the test) by chemical analysis. 6. Each cow shall then be credited with the number of points due her according to the following scale: For Milk — 1 point for every 10 days since calving; 1 point for every ounce of total solid matter produced in 24 hours. For Butter — 1 point for every ten days since calving; 3 points for every ounce of fat produced in 24 hours. For Cheese — 1 point for every 10 days since calving; 3 points for every ounce of protein produced in 24 hours; if the amount of fat produced is less than one and one-seventh times the protein, deduct 3 points for every ounce deficiency. 7. A public report shall be made on each cow, stating her age, breed, date of last calving, the food eaten, the amount of milk produced, the re- sult of the chemical analysis, and the number of points awarded the cow on each count. The cow receiving the largest number of points in her class shall be entitled to the premium. 7 Eight cows were entered for these tests, as follows: For Milk. Name. Breed. Owner. Age. Calved. Weight. Schoone, 5995. Gabriel Cham- Holstein Fresian . H. Rust & Bros., North Green field Wis 3 July 23, ’86 1030 lbs. pion, 14102. Sister Rex, 13194. Jersey *John , Boyd, Chicago, 111. *John Boyd, Chicago, 111. HenryBoorse, M i lwaukee, Wis Jersey 6 Aug 4, ’86 840 lbs. Beauty 5 Aug. 13, ’86 840 lbs. 3 June 1,’86 1020 lbs. For Butter. Name. Breed. Owner. Age. Calved. Weight. Fyke, 6527 . . . Gabriel Cham- Holstein Friesian . Jersey Butler & Hem- mingway, Oconomo- woc, Wis. *John Boyd Chicago, 111. *John Boyd Chicago, 111. I. J. Clapp, Kenosha, Wis Henry Boorse, Milwaukee, Wis 3 July 23, ’86. 1040 lbs. pion, 14102.. Sister Rex, 13194 Jersey 6 Aug. 4, ’86. t/5 x o 00 5 Aug. 13, ’86. May 26, ’86. 840 lbs. Coraline, 1190. Rosa Guernsey . . . 6 960 lbs. 10 June 21, ’86 990 lbs. *Mr. Boyd, not being a resident of Wisconsin, was debarred by the So- ciety’s rules from competing for the premium. He was therefore allowed to enter his animals for test in all three classes. 8 For Cheese. Name. Breed. Owner. Age. Calved. Weight. Akkrummer, 6008 Holstein Friesian. H . R u s t & Bros., North Greenfi eld, W is Gabriel Cham- 3 J une 13, ’86. 890 lbs. pion, 14102 . Sister Rex, 13194 Jersey *John Boyd, Chicago, 111. *John Boyd, Chicago, 111. Jersey 6 Aug. 4, ’86. 840 lbs. 5 Aug. 13, ’86. 840 lbs. *See note on previous page. The cows Rosa and Beauty, according to the statement of the owner, were bred as follows: Rosa, out of a cow believed to be half Devon and half Short-horn by a half blood Devon bull. Beauty, out of Rosa by a half blood Short-horn bull. Rosa was, consequently, about i Devon, i Short-horn, and i unknown; Beauty was about i Devon, f Sbort-horn, and f unknown. The cows were weighed by me at the beginning of the test. The remaining particulars in the above tables are based on certified written statements of the owners. At 6 P. M. on September 2Lst the cows were milked dry by the owners in my presence and immediately placed under lock and key, and from that time until the conclusion of the test, at 6 P. M. on September 23d, no person was allowed access to them except in my presence or that of an officer of the agricultural society. The weights of food and milk reported below were taken by me personally in the presence of the owners of the animals or their representatives, and of one and sometimes two officers of the agricultural society. The cows were milked twice daily, at 6 A. M. and 6 P. M. Each cow’s milk was at once weighed, and, after being thor- oughly mixed, was sampled for analysis, and the united samples from the morning’s and night’s milking of each day were sent to the laboratory of the station at Madison for chemical analysis. Each sample was designated by a 9 number only, and the chemist who made the analyses had no knowledge of the source of the samples except that they were from these tests. Having thus stated exactly how the test was conducted, I proceed to give the results, taking up the three classes separately: THE BEST MILK COW. The following are the amounts of grain feed consumed by each of the cows in this class. Each received in addition hay ad libitum. Name. Breed. Sept 21. Sept. 22. Sept. 23. Average for 24 hours. P. M. A. M. - Noon. P. M. A. M. Noon. lbs. oz. Ibs.oz. lbs ■ oz Ibs.oz: Ibs.oz. Ibs.oz. lbs. Schoone Holstein . 5 12 5 12 5 12 5 9* 5 124 5 12 17.19 Gabriel Cham- pion Jersey . . . 6 12 7 0 7 2 6 5 13.59 Sister Rex Jersey . . . 7 0 7 0 6 14 6 12 13.81 Beauty 6 3 6 1 5 12 £5 12* 5 13 5 104 17.63 For convenience in comparison, the averages for 24 hours are given in pounds and hundredths instead of pounds and ounces. The kinds and proportions of grain used, as stated by the owners, were as follows: Schoone — Wheat middlings. Gabriel Champion and Sister Rex — Bran, 8 qts; ground oats, 4 qts; corn meal, 1 qt. ; Blatchford’s Royal Stock Food, 1 qt. Beauty. — Equal parts by measure of corn meal and bran. The following are the amounts of milk produced by these cows during the test: Name. Breed. Sept. 22. Sept. 23. Average for 24 hours. A. M. P. M. A. M. P. M. Schoone Gabriel Champion. . Sister Rex Beautv Holstein Jersey 1 Jersey lbs. oz. 21 11 14 9 16 6 20 8 lbs. oz. 19 124 13 3 16 2 17 4 lbs. oz. 22 3 15 2 17 0 18 54 lbs. oz. 20 8 12 13 14 1 16 124 lbs. 42.08 27.84 31.78 36.44 10 The analyses showed that the milk from these cows con- tained the following percentages of total solids: Sept. 22. Sept. 23. Schoone 12.79 per cent. 12.23 per cent. Gabriel Champion 14 . 72 per cent. 12.82 per cent . Sister Rex 14.30 per cent. 14.86 per cent. Beauty 13.84 per cent. 13.87 per cent. Consequently the following ai ounts of total solids were produced during the test: Sept. 22. Sept. 23. Average for 24 hrs. Schoone 84 . 86 oz . 83.52 oz. 84. 19 oz. Gabriel Champion 65 . 36 oz . 57.31 oz. 61 . 34 oz . Sister Rex 74.35 oz. 73.87 oz. 74.11 oz . Beauty 83.60 oz. 77.96 oz. 80.78 oz. According to the scale of points adopted, then, these cows should be credited as follows: 1 point for every 10 days since calv- ing. 1 point for every ounce total solids in 24 hours. Total. Schoone 6.00 84.19 90.19 Gabriel Champion 4.80 61.34 66.14 Sister Rex 3.90 74.11 78.01 Beauty 11.20 80.78 91.98 The cow Beauty, owned by Henry Boorse, of Milwaukee, having earned the greatest number of points, is entitled to the premium offered for the best milk cow. It should be specially noted in this connection that the scale of points used in these tests is entirely unlike the scales used, for example, in judging pure-bred cattle or dairy pro- ducts. In this scale there is no fixed number, as 50 or 100, indicating perfection. The only limits to the number of points a cow may earn in these tests are those fixed by the possibilities of breeding and feeding. 11 THE BEST BUTTER COW. The names, ages, etc., of the cows entered for this pre- mium have already been given on page 7 . The following tables contain the particulars regarding the feeding, and the amount and composition of the milk: Grain Feed Eaten. Name. Breed. Sep.2i Sept. 22. Sept. 23. Aver- age for 24 hours. P. M. A. M. Noon. P. M. A.M. Noon. lbs. oz lbs. oz. lbs. oz. lbs. oz 'bs. oz. lbs. oz. lbs. Fyke Holstein 3 2 4 1 4 0 5 0 5 0 5 0 13.09 Gabriel Champion Jersey 6 12 7 0 7 2 6 5 13.59 Sister Rex. . . . Jersey 7 0 7 0 6 14 6 12 13.81 Cora.linp. . Guernsey . . . 5 2 6 3 6 13 6 13 12.47 Rosa 6 8 5 15i 5 i)l 5 151 6 3 6 0 18.11 The kinds and proportions of grain used, as stated by the owners, were as follows: Fyke — £ each of com meal, oat meal and barley meal, by measure; 100 pounds of this mixture added to 100 pounds of bran. Gabriel Champion and Sister Rex . — See above, page 9. Coraline. — Equal parts of oats and bran by measure. The first feed con- tained also about i pound of corn meal and | pound Blatchford’s Royal Stock Food. Rosa. — Equal parts of corn meal and bran by measure. The following are the amounts of milk produced by these cows during the test: Name. Breed. Sept. 22. Sept. 23. •SB A. M. P. M. A. M. P. M. 2- LESLIE H. ADAMS, Director. Associate Director . Chemists . Foreman. Office, - - - - - 16 Agricultural Hall. Chemical Laboratory, 18 Agricultural Hall. Experimental Fields and Barn on the University Farm . TELEPHONE CONNECTIONS. THE OIL-TEST FOR CREAM. With the progress of co-oporative dairying, the need for some simple and quick method of determining the actual value for butter or cheese making of the milk or cream delivered to the factory has come to be felt more and more, and the recent low prices of dairy products have emphasised the demand for some means by which milk and cream may be paid for according to their value. Among the methods proposed for thus determining the value of milk, the so called oil- test has been prominent, and has attracted general interest. The oil-test proposes to determine only the churnable fat of the milk or cream, or its equivalent in butter, and not the total fat. The principle of the test is very simple. A known small bulk of the milk or cream to be tested, so taken as fairly to represent the whole amount, is placed in a glass tube, which it fills about half full. This tube is secured in some sort of machine by which it can be shaken length-wise at a rapid rate until the butter comes. The tube is then placed in hot water until the but- ter is melted; the melted fat or oil collects at the top and is there measured, and from its bulk compared with that of the cream or milk taken, the yield of the latter in butter is deduced. Numerous forms of “oil test churn” have been devised, differing only in the manner in which the principle above explained is carried out. The particular form used in the following experiments was that manufactured by Cornish, Curtis & Greene, of Fort Atkinson, Wis. In this form of churn the glass tubes are about nine inches long and five- eighths inch in internal diameter, and are filled to a depth of five inches with the cream or milk to be tested, the proper depth being indicated by a mark on the tube. The melted fat or oil is measured by the Burchard scale which accom- panies the churn and which gives directly the number of 6 pounds of butter per creamery inch* of cream or milk cor- responding to the observed depth of oil in the tube. We are indebted to Col. Geo. W. Burchard, of Fort Atkin- son, for the following statement of the basis upon which the scale, which was devised by him, was constructed: “ This scale is constructed on the theory that one pound of average butter contains twenty -five (25) cubic inches of butter oil, which is, as near as may be, 22 per cent, of 113 cubic inches or one creamery inch. Therefore, any material which will yield 22 per cent, of its bulk of butter oil in the test churn will yield one pound of butter per creamery inch, and more or less in strict proportion to the varying per cent, of oil.” The tubes of the test churn are filled to the depth of 5 inches. Assuming them to be perfectly cylindrical, that is, to have the same internal diameter throughout, 22 per cent, of the contents of the tube will occupy a space 1.1 inches deep. A space of 1.1 inches is accordingly marked upon the scale as corresponding to 1 pound of butter (per creamery inch) and this constitutes the unit of the scale. One cream- ery inch equals 113.08 cubic inches. Twenty-two per cent, of this is 24.8776 cubic inches, which, by the above assump- tion is the exact bulk of oil or fat corresponding to one pound of butter. Assuming the average specific gravity of butter fat to be 0.913. then 248776 cubic inches of fat weigh 0.81996 pounds, or in other words, the Burchard scale as- sumes average butter to contain in round numbers 82 per cent, of fat, and the results obtained by its use mean so many pounds or tenth of a pound of butter with 82 per cent . fat. If we assume further the average specific gravity of cream raised by deep setting in cold water (which is prac- tically the kind of cream used at all creameries) to be 1.025, then 22 per cent by bulk of fat equals: 22x0.913-^-1.025=19.60 per cent by weight, and the factor 19.60 can be used to *A creamery inch equals one inch in depth in a cylindrical can twelve inches in diameter, or 113.08 cubic inches. 7 convert the reading of the scale into per cent., by weight, or vice versa . In view of the extensive use of the oil-test churn in creameries, and of the importance of the subject, the follow- ing tests of the method have been made, with a view of de- termining its accuracy when used for testing cream. No trials were made with milk. Two questions presented themselves for investigation: 1st, does the oil- test churn separate the same proportion of fat from the cream as is separated in churning on the large scale? 2d, do the measurements of melted fat correspond with the amount of fat actually separated as butter, either by the test churn or on the large scale? These questions we will take up in their order. DOES THE TEST CHURN SEPARATE THE SAME PROPORTION OF FAT AS THE LARGE CHURN? In order to determine this question, the amount of cream taken and of fat separated was determined by weight in every case. The cream used both in these tests and those described later was that used in the Station dairy for the manufacture of butter. The samples for the oil test were taken immediately before churning and tested within two or three hours of the time of sampling. The remainder of the cream was churned in a Cornish, Curtis & Greene rec- tangular churn and the butter treated in the usual manner . The cream was slightly sour in every case. A sample of the butter produced was subjected to chemical analy- sis, and the subsequent calculations are founded on the amount of pure butter fat separated by the churn and not on the gross weight of the butter. The total per- centage of fat in the cream was also determined by an- alysis as a check upon the other results. From four to eight samples of each lot of cream were churned at the same time. In the earlier trials the churning was stopped when the butter was in the granular state; later it was continued until the butter was “ gathered ” into three or four pellets. The whole contents of the tube were then poured into a 8 funnel filled with cold water and closed by a pinch-cock. There the butter was washed until the butter-milk was as thoroughly removed as possible and then transferred to a porcelain dish containing asbestos, where it was dried. The dried material was then transferred to a fat extractor, extracted with dry ether, and the extracted fat weighed after drying off the ether. In the last four trials this pro- cess was varied by first melting the butter in the tube and obtaining a reading by the scale and then determining the weight of the fat substantially as above, except that the weight of the fat was obtained by difference, that is by de- termining the loss of weight suffered during extraction with dry ether, instead of weighing the fat itself. The following table shows the number of samples churned in each trial, and the percentage of churnable fat found by the oil-test compared with that found by the churn. The total percentage of fat contained in the cream is also given for comparison and likewise what is known as the " percen- tage churning,” obtained by the large churn. By this is meant that in the first trial, for example, out of every 100 parts of fat in the cream 66 parts were recovered in the butter. The percentage churning is thus a measure of the completeness with which the butter is separated, just as the percentage creaming (compare 3d Ann. Report, p. 119) is a measure of the efficiency of a process of creaming milk. In a few cases more fat was found in the butter than ap- peared to be present in the cream. These trials were re- jected as obviously worthless. The first trial with the churn is also rejected, as being liable to error, owing to unfamil- iarity with the method. The table includes all the other trials that have been made. Results by Weight 9 • tump aSi^j Sen -xunqo a^Bjaaoia^ 8 •njnqo jsej jo iojja aSuiaAy CO«HHr(«OOOH + I I I I I + ++I OhwhhW ++I+I I © d bC fa -H fa t'«10i>O05OaJ00TH c© o io co a> COOiOGt*OOQ0 05^ IO oo® d.fa 1^0 o ornoiooirHio’oioo'co Tt< IO* J> CO 0 A rH rH rH rH rH rH rH tH H tH rH rH rH rH © be © d 05 »C -r* -h 00 iO 03 Tt< CO © d 0'S 10^^051003^10 & d ^OWIOHOOtJIW^^ • lO -rjr O 00 — ‘ CO 05 ~ CO <7? Ot*C5005r- l OJ©(Mt' ©fa 00 tJH iO rH t- T* (?) ^ TH ^ rH t— < t-H rH t— < t— I tH tH o lO »h co io CO 00 per cent. • 00 • ©3 •TjJ • rH i> per cent. :§ • B d ,3 CD per cent. • o • t- ;Tjj O as © H id per cent. 14.12 14.77 O 'd per cent. 14.76 9.12 •H®o>Tt(coaow • OS 00 rH 05 00 03 00 • CO rH 05 c05 1 >'rf © O 03 o CO* 3 1 > t-’ id tj! id co’ -d go 00* t- t- © a rH rH iH rH rH rH rH rH rH rH rH rH rH HM50 000 Jr^OOHO HhHHW^HthWCO fa t-i I I s * — - a - - - - § a Q «3 d: : d 10 A study of these figures shows that the percentage of churnable fat, as determined by the test churn, varies consid- erably in duplicate samples, and does not, as a rule, agree closely with the percentage obtained by the large churn. The greatest variation observed in any one series of dupli- cates was 2.29 per cent., and the least, 0.08 per cent. The great- est difference between the average of the oil test and the large churn was 3.39 per cent.; while the greatest difference between a single result with the oil test and the large churn was 4.12 per cent. That is to say, if the results of the tests are to be taken as a guide, the patron of a factory using this system of testing might be credited with as much as four pounds of butter too much or too little per 100 pounds of cream if only a single test of his cream was made, and with as much as 3£ pounds per 100 of cream if the average of several tests was taken. One hundred pounds of cream equals about 23.9 guages or creamery inches; consequently these errors, expressed ac- cording to the scale of the oil test churn, are equivalent res- pectively to 0.17 lb. and 0.21 lb. of butter per inch of cream, while the greatest and least variations in any one series of duplicate churnings (2.29 per cent, and 0.08 per cent.) are equivalent to 0.12 lb. and 0.004 lb. of butter per inch of cream. It would seem that part of this irregularity in the results may be attributed to the large churn, since, as the percent- age churnings show, the churning was not always very com- plete. At the same time, the churnings were made by a competent dairyman, and can hardly have varied more than they would be likely to in creamery practice, so that while some of the variations in the results may be thus explained, the explanation only adds another difficulty to be overcome in testing ? cream. Moreover the discrepancies between dupli- cate churnings show that much of the variation was due to the oil test itself. A further conclusion which may be drawn from these re- sults is that the results by the oil test tend to come too low. Out of sixteen trials, nine show lower results by the test churn than by the large churn, five show lower results by the test churn, and two show an almost exact agreement. 11 DO THE MEASUREMENTS OF MELTED FAT CORRESPOND WITH THE AMOUNT OF FAT ACTUALLY SEPARATED? As noted above, the method employed to measure the fat assumes that the tubes of the test churn are perfectly cyl- indrical. It being practically impossible, however, to make glass tubes exactly cylindrical, the first step taken to test the accuracy of the method of measuring was to examine the tubes of the churn in this respect. As will be seen from the description of the scale given above, a column of liquid 1.1 inches long, corresponding to one pound of butter, should occupy twenty-two per cent, of the space between the mark and the bottom of the tube. The sixty tubes of the churn tested gave the following results: In no case is the relation exactly 22 per cent., although in many cases not far from it. The extreme limits of varia- tion are 20.08 per cent, and 23.15 per cent. The difference, 3.07 per cent., corresponds to a difference of 0.14 pound of butter, the highest being 0.05 pound too high, and the lowest 0.09 pound too low. The difference is in most cases consid- erably smaller, and probably too small to be of any practical significance. It would be a comparatively simple matter, however, to graduate the tubes so that they would be prac- tically exact. Consequently, in what follows, the readings of the oil have been corrected for the variation of the tubes, so that they show what the reading would have been had the tubes been perfectly correct. Agreement of Duplicates . — At the same time that samples were taken for churning and weighing as described above, other tubes were filled with the same cream and churned at the same time, and then melted and measured in the usual way. We thus have comparisons of the results of the meas- uring on different samples of the same cream, and of these results with those obtained above by weighing the fat, and by churning on the large scale. From four to ten or more samples were thus churned and measured at once. The re- sults sometimes varied considerably from one tube to another, but for the most part they agreed fairly well. The following tablegives the results in detail; it includes all the samples re- ported upon in the previous table and a few additional ones upon which no weighings were taken: Butter with 82 per cent, of Fat per inch of Cream. Lbs. 12 Large churn. CDO'^OlJOt-t'CDOJO - ^ tJJ ?D — H C— lO JOCOaOOOCOiOfc-COt'-C-OO £— oo 00 00 00 00000000 0*00 o* d odd Aver- age. OOWHrH®DT|Jl>awt. OlOCOOOO’— ICDCO I>iOOOOOiOT^OOCDt>OOt- OOOOCDOOOOOOOO OOOOOOOOOOO doodi-lodo’ 1L ••••• • • • ••«•••« • • • • • CO • CO 4 • m f ^ ••••••• • • • • • iO * CO • * • 4 4 4 4 4 4 • • • • • O • O • • • Q ••••••• © rH • •• ••• ••• ••• vH . • • 05 d •— I 05 ... O • • • 05 . . • OO • • JO to 00 CD ... 00 • • "05 • • • o • • • o o o o ... © • • • o ... • •• ••• • • • ••• • * • •• ••• ••• d O* • . •00 • JO JO JO JO O 05 ! ! ' C— • • • ID JO 00 CD -OOt- 00 JO O 05 • • • o • • • o o o o • o o O O O l— I o • • • C 70 ^OOCONCOWrjS «rHJ>050 *• * r- 00 JO C- 00 CD JO oo CD i> 00 00 00 0 05 0 • • £- o’ O* o’ O* O o’ o’ O O o’ o’ O* O O O* T-J ’ * o* i>" •ncDoncoaoo©t-Mo as go ^ ^ . ’ cd t- O 00 OO CD tJJ 00 CD C- 00 00 C- 00 lO O 05 • • t" O O O O O O* O* o’ O o’ O O* o’ o’ 1 -H o* • * o* CD CCHWHOHHOOOiOH WOCD-^H ! CO b» t- jo oo oo jo jo oo c- c- oo oo oo os jo os o -ooi> O O O O O* O o’ o’ O o’ O* O o’ o’ o’ TH •’ o’ d JO Ot-OOf«O®HTH05O OHTtMN® ’ JO JO 00 00 00 JO TtJ c- CD 00 r- OO OO 00 CD 05 05 - 00 00 ddddddddddd o’ o’ o* o’ o’ * o o* d CD d O 1-J — ' 05 i> CD JO JO *-h JO CO O O 00 d OOJ©jOOOCDCOaO£-i>aOt- 00 00 CD O O 00 00 05 ddddddddddd ddoHnood CO d CD 00 d JO 00 05 o O — 1 TjJ O CD CO 00 CO t-JOOOOOJOCOOOt'-OOOOt- 00 00CD05OC00500 ddddddddddd d d o' o’ t-h o’ o’ d d JOOOJOOOOSt-TjJd— '05 dCOCOJO^l>COi> oo jo oo o- jo co oo e- oo oo c- oo oo cd as o i> oo oo ddddddddddd odd o’ th o’ o* d T-H COaOCO^-JOCSt-OJOT-iJO ^^THt-COOSCOOS 1 t-^fOOOOJOCOOOt-OOOOt- 000000050i>00 00 j ddddddddddd ddddnodo HCOCDQOOtJIHQO^MO H t-i T— I r - 1 CCJ H H N 0105 ™ * *.' CO* T)>’ « 5 * * * * U ?_ CD 9? © t- . 00-2 & 00 s|» ^ * » a» - s - * a a > o § £>• " O © 2 3J £ o 4 a Churned at 71 .5 °F. Churned at 68.0 °F. Churned at 74.0 °F. Churned at 67.0 °F. Churned at 70.0 °F. 13 The greatest variation in any one series of duplicates was 0.29 lb., and the least 0.06 lb. Out of the twenty trials, ten show an extreme range of less than 0.10 lb., and seven- teen, one of less than 0.15 lb. A comparison with the figures given on page 9 for the variations in the results obtained by weighing the fat shows that on the whole the weighing gave somewhat more ac- cordant results than the measuring. That the results of the latter process appear to agree more closely when tabulated is due simply to the fact that the scale employed does not show as small differences, 0.01 lb. of butter per inch of cream corresponding to a trifle less than 0.20 per cent, by weight of the cream. Comparison with large churn . — The last table given shows also a comparison of the results of the measuring with the amount of butter obtained by the large churn, re- duced to pounds per inch of cream. In making this re- duction account has been taken of the percentage of fat found in the butter by analysis, except Dec. 23, and Jan. 6, when no analyses were made. The figures given in the table express the amount of butter with 82 per cent, of fat obtained in each case. The actual proportion of fat was in every case but one somewhat above 82 per cent, and the yield of butter correspondingly smaller than that noted in the table. The percentages of fat found in the butter (well worked and salted), were: Highest 85.87 percent. Lowest 81.41 per cent. Average 83.80 per cent. The greatest difference between a single measurement by the test churn and the results by the large churn is 0.30 pound, and the second largest 0.19 pound, corresponding re- spectively to 5.88 per cent., and 3.72 per cent by weight of the cream. The greatest difference between the average of a series of measurements on the same cream and the re- sults by the large churn is 0.22 pound, and the second largest 0.14 pound, corresponding respectively to 4.31 per cent, and 2.74 per cent, by weight of the cream. The great- est difference between two duplicates is 0.29 pound, equiva- 14 lent to 5.68 per cent, by weight. A comparison of these re- sults with those on page 12 shows that the range of possible error is somewhat greater with the measuring tiian with the weighing. Of the 19 averages given in the table, 9 are higher than the figures given by the large churn, 9 are lower, and 1 is exactly the same, so that, while the range of error is greater in the measuring, the average comes nearer the amount of butter actually obtained than does the average of the weighing. COMPARISON OF RESULTS BY WEIGHT AND BY VOLUME. As already noted, the results obtained by weighing the fat showed a tendency to fall too low. Since the volumetric results, as just indicated, show no such tendency, it follows that the latter must usually be higher than the results by weight. The truth of this is shown by the following table, where the gravimetric results, expressed as pounds of but- ter per inch of cream, are compared with the volumetric results: Pounds of Butter per Inch of Cream. By Weight. By Measure. 1886. November 11 0.72 0.78 November 13 0.49 0.52 November 16 0.77 0.81 November 18 0.75 0.81 November 20 0.59 0.59 December 4 0.44 0.46 December 11 0.77 0.84 December 18 0.65 , 0.67 December 21 0.73 0.79 December 30 0.77 0.77 1887. January 4 0.76 0.80 January 4 0.81 0.85 January 4 0.58 0.63 May 5 0.87 0.81 May 14 0.77 0.86 May 27 0.71 0.83 In thirteen cases out of sixteen the results by measure are higher than those by weight. In the two churnings of May 15 14 and 27 , the same fat was first melted and measured and then separated and weighed. Five tubes were churned and weighed in the first case and eight in the second, and in every individual case the measuring gave higher results than the weighing. The churning of May 5 forms the only exception to this rule. In this case also the same fat was both measured and weighed, and three cases the results by weight were the higher, while in the fourth case the two were identical. The fact that the measuring gives higher results than weighing, even, when all errors of calibration of tubes, etc., are eliminated is probably to be explained by the fact discov- ered by Mr. J. A. Smith, in experiments carried on at this Station and reported in Hoard's Dairyman of September 2 , 1887, that the fat separated by the oil test may contain a considerable amount of water, even after long standing. If this is true, the fact that, as previously stated, the results by measure on the average come nearer the truth than those by weight, while still showing greater variability in individ- ual cases, is susceptible of a very plausible explanation, as follows: The churning, as a rule, is not as complete in the oil-test churn as in the large churn. The deficiency in fat thus aris- ing is, however, made up for, to a certain extent, by the pres- ence of water in the melted oil, which increases its bulk. That is, there is a balancing of errors. The above results are not sufficient to prove this, and it is presented only as a probable result. Further experiments are in progress designed to test the truth of this hypothesis, and also, if possible, to eliminate these sources of error if found to be real ones. At present, however, it would ap- pear that, while the oil test churn is capable of showing the difference between good and poor cream, it is questionable whether it can make strictly accurate distinctions between different grades of good or of poor cream. H. P. ARMSBY, Associate Director . F. G. SHORT, Chemist . OF ILL I UNIVERSITY OF WISCONSIN- Agricultural Experiment Station. BULLETIN NO. 13. REPORT ON WHEAT, OATS, BARLEY, CORN, AND POTATOES FOR 1887: THE STATION VINEYARD. MADISON, WISCONSIN, FEBRUARY, 1 888. Bulletins and Annual Beports of this Station are sent free to all residents of the State who request it. DEMOCRAT PRINTING COMPANY. STATE PRINTERS. UNIVERSITY OF WISCONSIN. Agricultural Experiment Station. BOARD OF REGENTS. THE STATE SUPERINTENDENT, ex officio. State at Large, State at Large, 1st District, - 2d District, 3d District, 4th District, 5th District, 6th District, 7th District, 8th District, 9th District, Hon GEO. H. PAUL, President. Hon. E.W. KEYES, Ch’n Ex. Com. Hon. J. G. McMYNN. Hon. HENRY D. HITT. Hon. GEO. RAYMER. - Hon. GEO. KCEPPEN. Hon. HIRAM SMITH. Hon. FRANK CHALLONER. - Hon. C. H. WILLIAMS. Hon. WM. P. BARTLETT. - Hon. R. D. MARSHALL. Experiment Station Committee , Regents, SMITH, HITT, and WILLIAMS. OFFICERS OF THE STATION. T. 0. CHAMBERLIN, LL. D., Prof. W. A. HENRY, Agr. B„ Prof. S. M. BABCOCK. Ph. D. - F. G. SHORT, F. W. A. WOLL, M. S. f LESLIE H. ADAMS, Miss NELLIE NOTT, - President. Director. Chief Chemist. Assistant Chemist. Second Assistant Chemist. Farm Superintendent. Clerk and Stenographer. Office, - - - - - 16 Agricultural Hall. Chemical Laboratory, - - - 18 Agricultural Hall. Experimental Fields and Barn on the University Farm, Adjoininq College Campus. TELEPHONE CONNECTIONS. REPORT OR CROPS FOR 1887. « By L. H. Adams. WINTER WHEAT.* The varieties reported below are all winter varieties. Those for 1887 were sown September 21, 1886, on plats con- taining one -fortieth acre each, with seed at the rate of two bushels per acre. In the same table will be found the yield of all the vari- ties grown by the Station since 1883. Yield of Winter Wheat for Five Years. Name of Vaeiety. Yield for 1887. Yield for 1886. Yield for 1885. Yield for 1884. Yield for 1883. bu. bu. bu. bu. bu. Sandomirka 41 34 28 40 28 Hungarian W. Chaff 43 42 33 40 28 Velvet Chaff 36 36 32 38 32 Russian No. 2 39 35 27 48 30 Theiss 44 44 39 43 32 Heige’s Prolific 44 38 28 43 28 Arnold’s Gnld Medal 45 40 20 42 Champion Amhor 51 49 27 55 Wysnr . 36 35 21 43 Ren nett 35 40 38 38 Finley 47 33 26 52 Egyptian 39 38 29 48 Ostrey 36 31 21 49 Spark’s Swamp 32 37 24 40 White Rogers 37 29 19 50 Washington Glass 38 37 17 41 Martin’s Amber 43 38 32 41 Sibley’s Hybrid Mediterranean 44 31 26 42 Valley 47 36 28 Zimmerman 46 41 24 Rocky Mountain 38 38 40 Niffe-er 31 35 30 Tasmanian Red 34 36 31 York W. Chaff 38 44 29 Landreth 37 38 30 Bearded Treadwell 46 39 32 Michigan Bronze 42 36 30 Extra Early Oakley 41 31 Diehl Mediterranean 39 37 McGehee White 32 32 Raub’s Black Prolific 40 Fulcaster 37 German Emperor 45 Genoese 29 Four Rowed Sheriff 37 *The land upon which test plats of wheat, oats and barley were grown, 4 As intimated in last year’s report, further work in the line of wheat growing has been abandoned, in order to de- vote more time to the crops toward which the progressive agriculture of our state is tending. OATS. Thirty varieties of oats were sown April 12th on plats of one thirtieth acre each, with seed at the rate of 2| bushels per acre. Yield of Oat Plats for the Year 1887. Yie’d of 1-30 acre. Rate per acre. Length of straw. * a . 140 47 4.200 3 37 July 19. Farm. Race Ho: se 48J4 124 45 3,720 2.8 35*4 July 19 Farm. VYhite Swede 59 136 55 4,080 3. 35 July 19. Farm. Lost Nation 5134 116 48 3, 4'0 2.8 38 July 11 Farm. Hop? down 110 42 3, 300 2.9 36 14 July 18 Farm. Radnor Queen 5134 114 48 3,420 3, 720 3. 3 14 33 Juy 11. July 22. Farm. Farm. Yankee s:H 124 51 3 2 Black Tartarian 56 118 52 3,540 3.1 29 July 22. Farm. White Poland 52 148 48 4,440 3 1 36 Aug. 2 Fatm. Black Champion 6134 146 57 4,380 2.8 32 Aug. 2 Firm. White Seizure 59 128 55 3,810 3 5 37 July 15. Washington Harris 31U 68 29 2, 040 2 5 28 June 29 Farm. Swedish 59J4 112 55 3, 360 2. 35 July 22. Farm. Waterloo 1034 146 56 4,380 2.9 33 July 22 Farm. White Belghn 6634 15C 62 4,500 3 1 36 Julv 23. Farm. Improved W. Russian 6834 160 64 4,800 3.3 31 *4 Jul r 23. Farm. State of N. Dakota 7»H 162 68 4, 860 3 2 3**6 July 12. Farm. Welcome 57 146 53 4, 380 3 1 35*k July 11. Fa' m. Huebner’s Holland 5934 140 55 4,200 3. 31 .July 23. Farm. Bonanza 53 124 4ii 3,7.0 3 2 33 July 11. farm. Black Russian 5534 176 51 5,280 8 2 30 Au er. 2 . Farm. Bohemian 4 6 128 43 3,840 2.3 31 July 11. Farm. White Victoria 61 138 57 4,140 3.2 35 July 12 Farm. White Schonen ... 60 124 56 3,720 3, 420 3. 34 July 23. Farm. Welcome 8C% 3234 114 21 3. 33*6 July 23. S bley. White Novelty 116 30 3.480 3. 37 July 23. Sibley. White Japan i' 34 124 15 2, 720 3.1 32 Aug. 2 Sibley. Wide Awake 4634 140 43 4, 5.00 3.2 34 July 23. Sibley. Since a single year does not afford sufficient opportunity to test a variety thoroughly, there is here presented the yield of all varieties grown since 1884. That several of these varieties are identical is most probable but the Station gives was thoroughly underdrained, and consisted of a clay loam of uniform fertility. The value of the drains was very apparent from the mellow condition of the surface soil which held the moisture from the subsoil; as a result the yields reported are much above those throughout the state. 5 names just as they came from the seedsmen. It is hoped that in future we can reduce the varieties and avoid part of the confusion wrought by the seedsmen. Yield of Varieties of Oats at the Station Since 1884. Name of Variety. Yield 1887. Yield 1886. Yield 1885. Yield 1884. Aver- age Yield, bu. bu. bu. bu. bu. Welcome 53 43 45 61 50* Black Tartarian 52 56 45 64 54* 26 48 37 43 21 35 33 White Schonen 56 58 60 65 59* White Australian 53 68 60* White Belgian 62 59 41 63 56* Lost Nation 48 59 40 49 Badger Queen 48 53 47 49* Hoped own 42 50 26 39* Kansas Hybrid 33 50 56 46* Black Russian 51 41 43 45 State of N. Dakota 68 50 59 Waterloo 56 45 50* Imp. W. Russian 64 40 52 Holla, rid 55 56 55* Bonanza 49 60 54* White Swede 55 60 57* Rural Hvhrid 46 57 51* Yankee 54 44 49 Swedish 55 61 58 Black Champion 57 35 46 Bace Horse 45 62 53* White Poland 48 47 47* Egyptian 47 61 54 White Victoria 57 37 47 Harris 29 31 30 Ho variety has yet been found superior to the White Schonen, in productiveness,, strength of straw and thinness of hull. Seed of this variety is well scattered throughout the state by the Station, and can be obtained without diffi- culty of the growers themselves. BARLEY. Seven varieties of barley were grown on plats containing one-thirtieth acre. Seed was sown April 12th at the rate of two and one-half bushels per acre. 5 Yield of Barley Plats for the Year 1887 . Name op Variety. Yield of 1-30 acre. Rate per acre. CM o . o cl • cb ^a whom tvas ob- i. in * . O PS g Grain. Straw. Grain. Straw. ■d £ fg S3 m .spf a 0> 4-3 S Date c turitj From geed 1 tainet d"" 55 Vermont Champion lbs. 55 lbs. 118 bu. 34 lbs. 3,540 ft. 2.2 lbs. 42 July 5 Farm. 4 rowed. Melon 40% 112 25 3,360 2 43 July 11. Farm. 2 rowed. Sibley's Imperial 42% 112 26 3,360 2.6 38 July 11. Farm. 4 rowed. Chevalier 3 ?% 114 23 3, 420 2 2 42% July 11. Farm. 2 rowed. Nepaul 59% 134 37 4,020 2.6 52 July 5. Farm . 4 rowed. Manshury 69% 62% 148 43 4,440 2.9 39 July 5. Farm. 4 rowed. Imperial 150 39 4,500 3 39% July 11. Farm. 4 rowed. The Manshury still heads the list in productiveness. The heavy yield of the Melon variety last season was not re- peated this year, consequently the former yield may be looked upon as phenomenal. INDIAN CORN. Fifteen kinds of corn were grown on trial plats in 1887, so little difference was observed between some of them that they could hardly be called distinct varieties. The soil where trial plats were grown, was a clay loam of uniform fertility. Corn was planted in hills 3J by 4 feet apart, Character of the season rendered notes uu reliable as to time of ripening. All of the early varieties were seriously injured by the drouth. Another year’s experience has failed to develop anything surer or better for the southern portion of Wisconsin, than Pride of the North and North Star Golden Dent, with the pos- sible exception of Dakota G. Dent No. 1, the seed of which came from W. H. Swartz, Byron, Minn., in 1886, and was grown at the Station the same year with good results. The Clarage is closely allied to the Learning. Though by being continuously grown in one locality in northern Ohio, where seed was obtained, has been reduced from its former size and hastened in maturity, it would still appear to be too uncer- tain in early ripening for the Wisconsin farmer. 7 • paura jqo sim paas nioqM. uiojj saijjuj Vaughan. Vaughan. L. D. Blue. Sibley. Farm. Farm. Farm. Sibley. E. A. Smith E. A. Smith E. A. Smiih Vaughan. Vaughan. Sibley. *sqi Oi. J° *snq ui sqoo jo jqSia^ ^ -rh 00 * GO 05 03 • *GOtH 00 Q T- 1 • 1—1 T— 1 • 1 • JC GO O O CO 0^ tH HCOCQO o * O tH tH t*H r— 1 tH t-H tH tH t-H tH • •aonno ano ui sj;aujaq jo # o^ i— i i— i C3 lO C3 JO lO t- 03 03 CO • O i— I O O i— 1 O O 05 05 O 05 tH 1— It— It— It— It— 1 t-H • jua no SM.OJ jo • ojtf / 16 16 18-20 16-18 16-18 18-20 18-20 16-18 14-16 12-18 16-18 •qoo jo jojoq % Dark Red. Red Mixed Red Red ...... Red Red Red White.... Mixed. . . Mixed . . . •qoo jo jajaureip aSajaAy 05 H® Hoood)dhH( H-# >4» <55 Hr I t— IH 1— 1 i— 1 i— IHr 1 1— t CJ •j'ea jo jajaraaip eSmaxy «5 ceH Hi# H»*-|aO 0*# • « rH 03 C3 03 03 03 03 C3 i-i 03 th J2 h : •jua jo qj£na{ aSujaxy 05 "-fM HM • <55 CO t- £- 00 CO CO t-00 00i> l> AS o 8 h : •a job jad jappoj paqsnq sq{ *o^[ 0 00 05 00 03 GO GO ^ 03 O 03 tO O ^ th 00 03 i-H 00 CO 03 CO CO 03 t— lO CO 05 03 r- os th i-i o C5cooc^ ^ ooo^ to^ioobtr t- lOOO'&CO JO~ VS o' qaqsnq jad *sqx oi, ‘ojob jad suiqqnu sjaqsnq ’ 0 ^ Hs’oHHm • Hoq Cd|t-U5lt- « 05 • H 03 IOiHIOCO 1—1 1— 1 i— 1 • 1 — It— I-i— It- 1 i— 1 •staqenq jad *sq{ 0£ ‘mob Jad hjoo poo& sjaqsnq *0£[ H^Hci . H 5 ' 1 Hsccfi# - H • 03 i—i 00 • O GO CO 05 GO CO CO co ^ -co ^ co co tt 1 * > -t 3 14 5 3 3 1 Name of Variety. Pride of the North. . . North Star Clarage Learning* Pride of Dakota Dakota Golden Dent No. 1 Dakota Golden Dent No. 2 Smedley Smith’s Striped Smith’s White Smith’s Yellow Dent No. 2 Chester Co. Mam- moth* * 45> fl 05 ^ * O' p£ ■4-1 -r A r .2 a H a $ s. Ph a *Not fully ripe. f Weight of entire crop, ears and stalk. 8 Though the Learning, Chester Co. Mammoth, Parish W. Dent and Sheep’s Tooth are totally unfit for our short sea- sons the yield of cured fodder per acre has been given for the benefit of those who are inquiring after a mammoth fodder-corn variety. POTATOES. The soil in which the potatoes were grown, was a clay loam of moderate fertility. Seed was prepared by cutting large potatoes in pieces containing from two to three eyes each, which were planted in drills, one piece in a place twelve inches apart, the rows being three feet and two inches wide. Level cultivation was given. , Yield of Potatoes for 1887. Name op Variety. Bushels of large potatoes per acre. 1887. Bushels of small potatoes per acre. 1887. Bushels of large potatoes per acre. 1886. Bushels of small potatoes per acre 1886. Time of ripen i’g. 1887. Seed received from. Rose Seedling 113 36 213 57 Aug. 21 Farm. Stray Beauty 58 79 49 49 July 28 Farm. Watson Seedling; 109 65 65 57 Aug. 4 Farm. Early Pearl 68 39 213 32 Aug.J 8 Farm. Early Sunrise 132 67 65 73 Aug. 8 Farm. Garfield 85 97 139 57 Aug. 4 Farm. Vick's E Early . 117 76 115 j 41 Aug. 11 Farm. Clark’s No. 1 91 64 73 32 Aug. 4 Farm. Beauty of Hebron 142 77 82 41 AUg. 8 Farm. Lee’s Favorite 134 64 73 49 Aug. 8 Farm. E irly Ohio 149 29 90 8 July 30 Farm. Pear 1 of Savoy 100 21 106 57 Aug. 8 Farm. Earlv Maine 155 66 123 57 Aug. . 8 Farm. Early Telephone 71 65 123 82 Aug. 8 Farm. Early Harvest 116 39 106 41 Aug. 2 Farm. Thorburn 134 56 106 24 Aug. 4 Farm. Rochester Favorite 88 39 197 86 Aug 14 Farm. Green Mountain 119 71 82 41 Aug. 22 Farm. Baraooo White 36 61 147 49 Aug. 2 Farm. Alexander’s Prolific 97 25 189 32 Aug. 28 Farm. Mammoth jProlific 125 70 172 57 Aug. 14 Farm. St. Patrick 116 38 156 73 AUg. 17 Farm. Salt Lake Queen 87 50 187 41 Aug. 29 Farm. Charter Oak . 65 76 73 57 Aug. 29 Farm. White Seedling 64 39 180 57 Aug. 22 Farm. Empire State 114 88 156 65 Aug. 31 Farm. White Star 84 93 230 73 Aug. 31 Farm. White Elephant 97 51 180 90 Aug. 4 Farm. Badger State [Huebner’s] . . 123 27 197 16 Aug. 21 Farm. Vanguard 145 27 205 41 Aug. 28 Farm. Dakota Red 180 55 172 65 Sept. 7 Farm. Hall’s E. Peach Blow 76 16 147 41 Aug. 17 Farm. Chicago Market 147 90 Blue V ictor 122 61 ■ 263 57 Aug. 17 . Farm. 9 Name op Variety. Bushels of large potatoes per acre 1887. Bushels of small potatoes per acre 1887. Bushels of large potatoes per acre 1886. Bushels of small potatoes ptr acre 1886. Time of ripeni’g. 1887. Seed received fi om. Potentate 109 88 106 49 Sept. 7 Farm May Flower 91 79 98 131 Aug. 12 Farm. American Giant 62 88 254 82 Aug. 22 Farm . Mammoth Pearl 29 91 205 65 Aug. 17 Farm. 81 82 156 Sept. 3 Farm. Magnumbonum 79 51 106 98 Sept. 3 Ftrm . . Gen. McClellan 138 64 287 57 Aug. 26 Farm. Red Star 155 18 156 57 Aug. 29 Farm. Jumbo 187 25 172 65 Aug. 17 Farm. Thunderbolt 119 39 90 131 Aug. 31 Firm. Perfect Peach Blow . . 24 51 106 73 Aug. 22 Farm. O K Mammoth 91 30 Aug. 14 Farm. Alma 56 25 Aug. 4 Farm. Brownell’s Best 22 5 L Aug. 8 Farm. English Champion 15 41 Aug. 8 J's. Wilson. Prairie Russe 38 76 Aug, 2 J’s. Wilson. Ice Cream 9 32 July 31 J’s. Wilson. White Peach Blow 15 30 Aug. 29 J’s. "Wilson. Burbank’s Seedling . . 45 84 Aug. 22 J’s. Wilson. Monroe Doiinty 77 Aug. 21 Sibley. Pride of America 15 60 Aug. 4 J’s. Wilson. Bine Victor Cross 56 76 Aug. 2 J’s. Wilson. Crane’s .Tune E iting 126 80 July 31 Crane. Cra.ne’s F.irtra Keeper 85 63 Aug. 12 Crane. Duchesse 45 22 Aug. 31 Wilson. Prohibitionist 103 55 Aug. 31 J. W. Wood. Everett, 74 63 July 28 Wilson. Ruby . 85 63 Aug. 4 Wilson. Chas Downing 45 51 July 31 Tillinghast. Montana 22 Aug. 1 1 Lachmond. Polaris 114 80 Aug. 17 Washington Rl iss Triumph 57 40 July 28 West. Adirondack 34 45 West. Western Pride 80 80 Aug. 4 West. Vermont Champion 148 45 Aug. 17 West. Cook’s Superb 183 34 Aug. T? West. Early Gem 131 57 Aug. 17 West. Vick’s Prize 85 45 Aug. 17 West. In order to throw a little light on the question of the com- parative earliness of the so called early varieties, a portion of them was dug July 9th, and a table of yields prepared, with the hope that it will lend some aid in selecting an early market variety . 10 Yield of Early Varieties July 9th. Name of Variety. No, bushels large potatoes per acre No. bushels small potatoes per acre Date of Mat’rity. Early Ohio 100 9£ July 30. Watson Seedling 86 23* Aug. 4, White Elephant SO* 28 Aug. 4. Clark’s No. 1 57£ 33 Aug. 4. Thorburn 105 14 Aug. 4. Early Telephone 43 19 Aug. 8. Early Pearl 38 14 Aug. 8. Lee’s Favorite 90f 23 Aug. 8. Early Sunrise 124 19 Aug. 8. Mayflower 52i 19 Aug. 12. Beauty of Hebron 86 14 Aug. 8. Early Maine 105 23 Aug. 8. Vick’s Extra Early -»* 14 Aug. 11. St. Patrick 23 14 Aug. 17. Alma 47£ 9i Aug. 4. Brownell’s Best 9* 2.3 Aug. 8. Prairie Russe 66£ 38 Aug. 2. Crane’s June Eating 95 23 July 31. Crane’s Extra Keeper 81 14 Aug. 12. Ruby 76£ 28 Aug. 4. Early Harvest. 105 19 Aug. 2. DOES THE MANNER OF PREPARING POTATOES FOR SEED IN- FLUENCE THE YIELD? It has been held by some that if a large potato with all eyes cutout but one* be planted, a larger per cent, of early marketable potatoes will be produced, than if the seed were cut, or small potatoes planted whole. A study of this ques- tion was made the past season, with four varieties, the re- sult in each case — as given in the table — being in favor of the large prepared seed. The practice of cutting the potatoes in advance of plant- ing time, is very common, and certainly a wise precaution, if it can be done without affecting the vitality of the seed. As shown in the table, the result of an experiment, with one exception, was in favor of fresh cut seed. It is possible that 11 the early cut seed was left too long before planting. More extended work is necessary, however, before this can be ac- cepted as a fact. Potato Experiments on Different Methods of Preparing Seed. Empire State Alexander’s Prolific. Chicago Market. Mammoth Pearl. Alexander’s j Prolific. 1 Rochester’s j Favorite. ) Chicago Market. Manner of Preparing Seed. Large seed, with all eyes cut out but one Large seed, cut in pieces of two eyes each Small seed, planted whole Large seed, with all eyes cut out but one Large seed, cut in pieces of two eyes each Small seed, planted whole . Large seed, with all eyes cut out but one Small seed, planted whole Large seed with all eyes cut out but one Large seed, cut in pieces of two eyes each Small seed, planted whole Large seed, cut with two eyes in piece, planted fresh Large seed, cut with two eyes in piece 19 days before planting Large seed, cut with two eyes in piece, planted fresh Large seed, cut with two eyes in piece 12 days before planting Large seed, cut and rolled in plaster 12 days before planting Large seed, cut with two eyes in piece, planned fresh Large seed, cut with two eyes in p ece 12 days before planting Large seed, cut and rolled in plaster 12 days before planting Yield Large. Yield Small. 152 ?-8 38 102 4-5 64*4 76*4 71% 132*4 26*4 80 3-5 12 4 5 61% 30 5-6 199*4 76*4 109 1-6 65*4 149*4 30 rm 19 95*4 47 3-4 117 36% 84% 25 124 1-6 19 76 3-5 19 5-6 52 15 3-5 119 2-5 47% 142 50*4 114 3-5 52 Notes Taken on Potatoes. Watson Seedling: Below the average in size, nearly spherical, white, close and shallow in hill, eyes not deep, medium heavy top; ripe August 4. Rochester Favorite: Heavy top, tubers long and cylin- drical, eyes deep, somewhat scattered but shallow in hill, skin white; ripe August 14. Mammoth Prolific: Luxuriant growth of top, tubers spherical, sometimes flattened, skin and flesh white, very close and shallow in hill, smooth and but few eyes; ripe August 14. Dakota Red: Long slender top, skin dark colored, chang- ing to pink at seed end, tubers long, cylindrical, eyes of me- dium depth, somewhat scattered in hill; ripe September 1. Baraboo White: Light top, tubers below the average in size and nearly spherical, sometimes egg shaped, eyes shal- low, skin and flesh white, medium depth and close in hill; ripe August 2. 12 Huebner’s Badger State: Medium top, nearly spherical, sometimes flattened, close in hill, eyes rather deep, not very smooth; ripe August 21. Rose Seedling: Medium top, tubers good size, generally spherical but often flattened, skin white, close in hill, eyes medium depth; ripe August 21. Magnumbonum: An English variety of no value in this climate. Pearl of Savoy: Medium top, usually spherical, some- times egg shaped, close in hill, very smooth, one of the de- sirable early sorts; ripe August 8. Early Telephone: Very dense top, but few tubers of mar- ketable size, white and slightly russetted, somewhat scat- tered in hill; ripe August 8. Blue Victor: Skin blue, with white streaks, usually spherical, slightly russetted, very close in hill, of medium depth, eyes rather deep; ripe August 17. Stray Beauty: Light top, which was injured by blight July 16th, tubers spherical in shape, of rose color, and pink eyes of medium depth, slightly russetted, close in hill; ripe July 28th, one of the three earliest varieties. Green Mountain: Medium top, tubers very irregular in shape, skin white, sometimes russetted, eyes shallow, close in hill; ripe Aug. 4th. Potentate: Heavy top, tubers generally cylindrical, but often irregular with small potatoes attached, skin white and slightly russetted, very close and shallow in hill, eyes rather deep; ripe September 7th. Clark’s No. 1: Strong top, tubers vary in shape from spherical to half round, skin white and russetted, close and shallow in hill, smooth; ripe August 4th; one of the standard early sorts. Garfield: Vigorous top, tubers usually long and egg- shaped, close and shallow in hill: ripe August 4th; a prom- ising early variety. Early Pearl: Top long and slender, tubers oval in shape, skin white and russetted, close in hill; ripe Aug. 8th. Thunderbolt: Medium top, tubers of good size, cylindrical. 13 russetted, eyes of medium depth, close in hill, color white; ripe Aug. 31st. Mammoth Pearl: Light top, vines slender, but few tubers of marketable size, eyes not deep, close and shallow in hill; ripe August l?th. Irish Regent: Very inferior, not suited for this climate. Early Harvest: Much like the Early Rose, a good early variety; ripe August 2nd. Red Star: Tubers usually spherical, but often flattened, color white, russetted, eyes rather deep, above the average in size; ripe August 21st. Empire State: Tubers cylindrical in shape, white and smooth, ripe August 31st, a good late variety. White Star: Heavy top, tubers usually long, small pota- toes often attached, white, eyes shallow, ripe August 31st. Thorburn: Light but strong top, commonly spherical, but varies to oval in shape, yellowish skin, russetted, very smooth, ripe August 4th, quality excellent, very desirable early sort. American Giant: Heavy top, tubers long, taper rapidly* to stem end, irregular in shape, small potatoes often at- tached, white, close and shallow in hill; ripe August 22. Alexander’s Prolific: Strong top, tubers usually long and of good size, skin white, eyes medium depth, close in hill; ripe August 28; a late variety worthy of trial. Gen. McClellan: Heavy spreading top, tubers nearly spherical, sometimes flattened, above the average in size, skin white and russeted, eyes of medium depth, close in hill; ripe Aug. 26; a very productive medium or late variety. Early Ohio: Light but strong top, shape of tuber varies from spherical to oval in shape, but few small potatoes; ripe July 30; one of the standard early varieties. Lee’s Favorite: Medium top, tubers generally long, skin white and russeted, grows close and shallow in hill; ripe August 8; a very desirable early sort. Early Sunrise: One of the best early varieties; ripe Aug- ust 8. Jumbo: Rank top, tubers commonly spherical and of u good size, eyes of medium depth, close in hill; ripe August 17; a productive variety, but inclined to be scabby. Mayflower: Strong top, tubers usually long, very smooth and slightly russeted; ripe August 17; a good variety but not so productive as others. Perfect Peach Blow: Very inferior in size, eyes deep, scattered in hill; ripe August 22. White Seedling: Heavy top, tubers long, cylindrical, white, eyes deep, making it very rough, badly scattered in hill; ripe August 22. Beauty of Hebron: Medium top, one of the standard early varieties. Early Maine: Medium top, tubers long, cylindrical, some- times flattened, eyes of medium depth and quite numerous, color white, close in hill; ripe August 8; a very productive early sort. Vick’s Extra Early: Medium top, tubers of good length, cylindrical, white, russeted, close in hill; ripe August 11; a promising early variety. Hall’s Early Peach Blow: Medium top, tubers spherical, white with pink eyes and stripes, eyes deep, of fair size scattered in hill; ripe August 17. St. Patrick: Tubers spherical and of good size, eyes me- dium depth, close in hill; ripe August 17. An early va- riety worthy of trial. Charter Oak: Heavy top, tubers nearly spherical, some- times oblong, inferior in size; ripe August 21. O. K. Mammoth: Medium top, usually spherical in shape, white, close in hill, eyes medium depth, of fair size; ripe August 14. Vanguard: Heavy top, tubers vary from spherical in shape to half round, very large, eyes rather deep, color white, slightly russeted, close in hill; ripe August 26; wor thy of trial. Salt Lake Queen: Tubers of fair length, cylindrical, white eyes of medium depth, close and shallow in hill; ripe August 21. Alma: Medium top, tubers spherical, sometimes flattened, but few eyes and shallow, giving the potato a very smooth 15 appearance, color yellowish, russetted, fair size; ripe August 4. A very attractive variety. Brownell’s Best: Light top, tubers yellowish in color, very inferior in size. English Champion: Very inferior in size and yield. Prairie Russe: Light top, tubers good length, cyndrical, white, russeted; scattered in hill, ripe August 2. Ice Cream: A white and very smooth potato, but very in- ferior in size and yield; ripe July 31. White Peach Blow: Very inferior. Burbank’s Seedling: Conceded to be a very desirable medium early potato, but was not very productive with us. Monroe County: Rank top, but tubers were inferior in size and yield, eyes rather deep and numerous, scattered in hill; ripe Aug. 21. Pride of America: Inferior in size and yield, tubers also show some signs of decay; ripe Aug. 4. Blue Victor Cross: Color yellowish eyes, medium depth, close in hill, possesses no particular merits. Prohibitionist: Rank top, tubers irregular in shape, small potatoes often attached, skin yellowish, pink underneath, above the average in size, eyes shallow, close in hill; ripe August 31; the growth of this variety covered a longer per- iod than any of the rest, worthy of trial. Crane’s June Eating: Medium top, tubers usually spheri- cal, though sometimes flattened, color yellowish, russetted eyes shallow, close in hill, an early variety of great promise. Crane’s Extra Keeper: Later than the last named variety, but has much the same appearance, not near as productive; ripe August 12. Duchess: Inferior in size and yield. Vermont Champion: Heavy top, tubers nearly spherical, small potatoes often attached, color white, eyes shallow, close in hill; ripe Aug. 17. A very productive medium early variety. Cook’s Superb: Rank top, tubers usually spherical, color yellowish, very smooth, close in hill, above the average in size, ripe Aug. 17. Worthy of further trial. Ruby: Light top, tubers vary from spherical to egg- 16 shaped, color dark red, below the average in size, ripe August 4. Everett: An early variety of no great merit. Early Gun: Tubers good length, cylinderical, yellowish with pink eyes, worthy of trial. Western Pride: Heavy top, tubers fair length cylindrical, skin white, very smooth, close in hill; ripe Aug. 4. Chas. Downing: Tubers commonly spherical, sometimes oval in shape, a very smooth attractive potato, somewhat scattered in hill; ripe July 31. Bliss Triumph: Tubers spherical, color dark red, eyes medium depth, good size; ripe July 28. Montana: Yield very inferior, ripe August 11. Adirondack: Tubers egg-shaped, color brown with pink eyes, very smooth, but inferior in size and yield; ripe August 17. Vick’s Prize: Tubers spherical of a yellowish color, fair size, inclined to be scabby, eyes shallow; ripe August 17. VARIETIES PROMISING WELL. Among the new and desirable early varieties might be mentioned the Early Sunrise, Thorburn and Crane’s June Eating. The following medium early sorts are very prom- ising: Gen. McClellan, Cook’s Superb and Vermont Cham- pion. Of the late varieties, Dakota Red, Badger State, Blue Victor and Empire State are reccommended for trial. Names and Post Office of Parties from whom seed was obtained. Hiram Sibley & Co., Chicago, 111. I. F. Tillinghast, La Plume, Pa. Paul Lachmond, Sauk City, Wis. James Wilson, Madison, Wis. J. W. Wood, Baraboo, Wis. H. P. West, Fayetteville, Wis. Tlios. Crane, Fort Atkinson, Wis. J. C. Vaughn, Chicago, 111. L. D. Blue, Ayersville, Ohio. E. A. Smith, Marengo, 111. Dept. Agriculture, Washington. Note.— I t is impossible for the Station to undertake to furnish seed to those requesting it. Our plats are small in size when the tests are made and the product irom any one variety small. Reliable seedsmen and oth- ers can supply all the varieties herein mentioned. Delaware: From a Photograph taken in the Fall of 1887, of a vine set five years before. (About all the leaves were cut away to show the fruit.) . ' . . G.U •■.ij ' j >:■■ .... r ■ Worden: From a photograph taken in the Fall of 1886, of a vine set four years before. (A few leaves were cut away in order to expose the fruit.) THE STATION VINEYARD. By W. A. Henry. In 1882 a small vineyard of about 200 grape vines was planted, and has prospered so well that we are desirous of getting our farmers more generally interested in this most delicious fruit which can be successfully grown in this state with a reasonable amount of attention. In the very start let it be known that we have managed this vineyard upon a very simple plan, and that no person particularly skilled in grape growing has had anything to do with the vines. To grow grapes, as we grow them, requires care and attention in about equal degree with, say potato growing, when large crops are the almost uniform result as is the case with some farmers in every neigh- borhood. This does not imply that a low grade of intelligence is necessary, but the comparison is made to divest the vine of much of the mystery with which it is en- veloped. Many people seem to think that the mysteries of planting and pruning the vine can only be mastered by a few who were early schooled by careful training in the vine- yards of Europe. This article is written to dispel that view as far as possible and to extend the culture of the vine among the farmers of Wisconsin, many of whom could with pleasure and profit do so if they only would give the matter proper attention. We ask those professionals who always differ from every- body else and each other about viticulture to please not read this article, for it is not meant for them, and will prove a disappointment if read. As no two of this class agree on pruning and training, the very best article written could only suit one such at most; appealing to an entirely different class of readers, we hope to interest scores. Location of the Vineyard. — Knowing that grapes lo- cated any distance from the house would fall a prey to dep- 2 18 redators of various sorts, we located the vineyard close to the farm-house on a not very favorable soil. This soil is not so well drained as it should be, and is a rather hard clay below and loamy above, made quite rich from having been a vegetable garden for some years. The average farmer will do just as we did if he plants a vineyard, he will locate it somewhere near his buildings. Any good soil which could be used with success for garden purposes, will prove satis- factory. Preparation of Soil and Planting . — The ground was plowed as for corn; fall plowing would be all right. Early in the spring, the earlier the better, mark the ground both ways with a four-foot corn marker. By skipping every other row, we can have our vines eight feet apart each way. At the intersection of these marks dig post holes and set posts securely. These posts can be a little lighter than good fence posts, and should be set about the same depth. After the posts are set, dig good, broad holes, and set in one year old grape vines, working the earth about the roots with the hands. Cut the vine well back at planting. Let one or two canes grow up, training these to the post by using strong twine for tying. Cultivation . — Here is the work in which many grape growers make a failure. In training to wires and treillises they so obstruct cultivation that the ground grows up to weeds, and with the weeds comes carelessness in general and failure results. Vines set as here directed, admit of cheap, easy cultivation. The ground can be cultivated each way with narrow drags and cultivators, and only the weeds growing close about the vine have to be destroyed by the hoe and hand pulling. It is just as easy to tend such a vine- yard as it is a corn or potato field, only the cultivation com- mences earlier and lasts later. Any farmer can see at a glance that with the vines well tied up to the posts, which are eight feet apart each way, he can go into a vineyard with harrows and cultivators and easily keep the soil en- tirely free from weeds by the aid of the hoe to remove weeds from the small square about the vines. I believe that our success has been largely due to the frequent stirring of 19 the soil made easily possible by the manner of training the vines. Other systems of training may give more fruit to the acre but this plan is eminently pratical for the farmer who cares more for economy of labor than land. The ground should be stirred about once a week from spring to fall, shallow cultivation being the rule. By stir- ring so frequently the weeds do not annoy and the minimum of hand labor is required. If one cannot keep a vineyard entirely free from weeds he should not plant one. Pruning . — Here is the great bugbear in grape growing, a cause that keeps more from planting the vine than all others combined. Far be it from the writer to make light of the subject. Upon the method of pruning may rest success or failure, but surely the intelligent farmer may undertake to grow grapes with a few general rules, reasonable enough in themselves, hence easily learned and remembered. We may state them thus: 1st. Keep the vine limited to the post; don’t let it spread far enough to be in the way of the culti- vator. 2d. Prune in the fall or very early in spring; for the farmer fall pruning is safest. 3d. Aim to grow at least four canes or vines to each post. You cannot always get so many by the third or fourth year, but aim to get them. 4th. Cut out the oldest cane close to the ground each season letting one new strong cane succeed the old one. 5th. The three or more canes left must bear the fruitwood; leave at pruning time three or four spurs of new wood to each of the three canes, and cut these spurs back to two or three buds. From these buds comes the new wood which will bear fruit. 6th. Guard jealously to keep the vine from getting top heavy; keep the fruit wood low down on the plant. Grapes grown near the ground are the sweetest and best flavored. It will be seen that by cutting out one of the canes each season there is no opportunity to grow “ old snags,” which become a puzzle to the grower who does not know what to do next with them. All the summer-pruning we do is to go with a hedge shears through the vineyard and clip the great leafy cluster of vines on all sides into a rather compact form; about three such 20 clippings are required. Of course the young wood must be tied up from time to time as is needed. Burying the vines . — Tnis most important step in the care of the vine must under no circumstances be neglected. With us about the middle of October all the strings are cut and the vines are bent over, after pruning, and held down by the foot until a couple of shovel-fuls of earth are thrown on the top. The whole vine is covered up with earth just deep enough to be out of sight even if rains should wash off a little earth. Two men perform the work very rapidly. The use of the earth is to keep the vine frozen all winter instead of freezing and thawing as it might if left uncovered. Don’t listen to any one who says there is no need of covering. Covered vines start off vigorous in spring while uncovered vines are more or less weakened even if they are alive. It pays to cover vines in Wisconsin as well as it does to shelter stock. Keep the vines covered in spring as late as possible but uncover before the buds swell enough to break off in uncovering and tying up. Examination of the vines from time to time will show their condition, and when they must be uncovered. VARIETIES TESTED AT THE STATION. Concord . — With us the Concord keeps up its reputation as a hardy, reliable grape of fair quality. In no case should it be omitted from the list when one is thinking of setting out grape vines. With us the Concord was in prime condi- tion September 15. While this variety has the reputation of being a good bearer, in no case have we had the vines as well loaded as have been several other varieties. Janesville . — A vigorous hardy vine, having a grape of low quality, even when ripe. It has the reputation of being an early grape because it colors early, when in truth it is only a medium early variety not ripening with us be- fore September 10th or with the Delaware. The pulp of the fruit, even when ripe, is hard and indigestible. We have no more use for this variety of grape in Wisconsin than we have for Texan cattle or Indian ponies. 21 Moore’s Early . — In our judgment this variety should head the list of grapes for Wisconsin. The vine resembles the Concord in growth, and is healthy and vigorous. Our vines have not borne heavily, but have carried a fair amount of fruit. Its great merit is its extreme earliness; this year the berries were all colored August 15th, and by August 25th, the fruit was fully ripe. With us the branches of the Moore are shouldered carrying berries rather larger than the Concord, black, with only a fair amount of bloom on them. Brighton . — Vine thrifty, carrying a fair amount of fruit. Bunches very large, shouldered with berries reasonably compact on the cluster; berries medium size, of brownish red color; tender skin, very juicy, with rich melting pulp and sweet juice. It ranks with the Delaware in quality. Probably not a good market grape, but worthy of attention for home use. Golden Pockling ton. — Like scores of others advertised from time to time as “ the grape,” this variety proves of no actual value on trial with us. It is the poorest bearer we have tried, and on Sept. 15th, the few berries seen were still unripe. We have no use for it. Prentiss . — A slow grower which has borne but a few bunches to the vine with us. Bunches small, not shoul- dered; berries small, pale greenish yellow color; flavor ex- cellent, very sweet and delicate. We can see no place for this delicate gro wer in our list. Israella . — Vine of medium growth, compact form, with small leaf. Bunches medium to large, ours not shouldered. Berries slightly oblong, very compact in the cluster; black with small amount of bloom. Fruit ripe September 20. It has no use in our list. Delaware . — This has proved one of the most thrifty grow- ers and excellent bearers in our list. Pipe September 10 where the vines were not overloaded. Berries very com- pact in the medium sized clusters, small, reddish in color. Flavor not high but very sweet and pleasant; a general favorite where it can be raised successfully. 22 Worden . — One of the best varieties. Vines very vigorous, resembling the Concord. Clusters good sized and attractive. Berries large, round, black with fine bloom on them. Flavor excellent, better than the Concord. The berries are not held firmly to the stem and so may drop off at times while the cluster hangs on the vine. This trouble shows too, in handling the fruit, so that parties growing fruit to ship will not choose this variety to plant so freely as some oth- ers. For home use its many excellent qualities place it ahead of the Concord. Fully ripe September 10, though it colored rather late compared with some of the other va- rieties. Wilder . — Vine a good grower. Bunches from small to large, the latter shouldered. Berries round, very large, black, with a thick heavy skin. Pulp soft, juicy; flavor excellent. Yield often very heavy. Ripe with the Concord, Sept. 15. We are much pleased with this variety. Owing to the thick skin this variety should keep well when one wishes to pre- serve it for eating late in the season. Lawrence . — Only medium in vigor. Leaves rather small though numerous. Wood fine, much branching. Fruit be- tween Israella and Brighton in quality. Of no use in our list. Merrimac . — Resembles the Wilder but is a weaker vine and does not bear so well with us. Dr. Robinson’s Seedling . — The most prolific bearer we have, but hardly of quality to entitle it to much attention by the general grower. Bunches medium, good shape and compact. Berries medium, round, black, with a wonderfully bright purple bloom. Ripens with the< Concord. Worthy of further trial. Rogers’ Hybrids . — We have several other varieties of Rodgers’ Hybrids in the vineyard and some have given ex- cellent results, but as some of them are not true to name our notes are not in shape to guide others. WHAT VARIETIES TO PLANT. Judging by our experience we would cut the list down to a small one, of which the Moore’s Early should lead, mainly 23 because it is a grape of fair quality and very early, earliness is the great desideratum in a state so far north as Wiscon- sin. After the Moore comes in our estimation the Worden, Concord. Wilder and Delaware in the order named, though for shipping the Worden might have to come last on the list; for family or home consumption it stands next to Moore’s Early. WHAT VARIETIES NOT TO PLANT. Don’t plant anything offered by the traveling tree ped- dlers. Even if they are reliable, they charge two prices for everything. Buy of reliable nursery men living near you who have business standing or from nurserymen advertising in reliable agricultural papers. What farmer would think of buying horses or cattle of traveling agents who showed pictures of the horses or cattle they proposed to deliver? The fraud would be too apparent, yet the same persons will buy plants and trees eagerly of peddlers, who show over- drawn pictures. Any of the grapes named can be bought at from ten to fifty cents a vine, according to variety, of Wisconsin nurserymen. Leave high priced novelties for amateurs and specialists to test. LET US HAVE MORE GRAPES. Grapes sold in our markets last fall as low as three, four and five cents a pound; ordinarily they sell much higher. The year was an unusually favorable one, and its like will not soon be seen again in all probability. The California farmer has sold grapes as low as seven dollars a ton, and considers twenty dollars a ton a good living price. At five cents a pound, or one hundred dollars a ton for home grown grapes, the consumption will be enormous. We can grow grapes at four and five cents net with profit, I am confident, and by studying the business better prices than these can be reached for the most part. Grape growers may shake their heads at what is here written, but they are asked to recollect that Wisconsin farmers are often asked to sell pork at three cents a pound, and beef even lower. While the apple thus far has been almost a failure with us, 24 the grape seems to revel in our hot summers, and, properly cared for, winter does it no harm; let us give more attention to this fruit, which so readily admits of more extensive cul- ture, and which is such an universal favcrite. What our vineyard has done. — In 1885, a small crop of grapes was borne by the vines; in 1886 a very large crop of fine fruit was given, fully equal to that of 1887, which was very satisfactory. It is almost impossible for us to get at the weight of fruit per vine with us, as the vineyard is visited daily during the fruiting season, and few vines carry their full load to the last. We have quite a number of photographs of vines at the Sta- tion, which we think would convince the most skeptical that we can and do grow grapes. We present at the beginning of this article an illustration showing a Delaware vine with its fruit, after most of the leaves have been cut away to expose the fruit. This vine carries the fruit higher up than the majority of vines do. It will be remembered that the Dela- ware is often considered a rather light bearer. The photo- graph was taken the fall of 1887 when the vine had bee n set five years the previous spring. The second illustration is that of a Worden taken in 1886 or when the vine had been planted four years the previous spring. UNIVERSITY OF WISCONSIN- Agricultural Experiment Station, BULLETIN NO. 14. ARTIFICIAL FERTILIZERS AND LAND PLASTER. MADISON. WISCONSIN, APRIL, 1888. Bulletins and Annual Beports of this Station are sent free to all residents of this State who request it. DEMOCRAT PRINTING COMPANY, STATE PRINTERS UNIVERSITY OF WISCONSIN Agricultural Experiment Station. BOARD OF REGENTS. THE STATE SUPERINTENDENT, ex officio. State at Large, State at Large, 1st District, - 2d District, 3d District, 4th District, 5th District, 6th District, 7th District, 8th District, 9th District, Hon GEO. H. PAUL, President. Hon. E.W. KEYES, Ch’n Ex. Com. Hon. J. G. McMYNN. Hon. HENRY D. HITT. Hon. GEO. RAYMER. - Hon. GEO. KCEPPEN. Hon. HIRAM SMITH. Hon. FRANK CHALLONER. Hon. C. H. WILLIAMS. Hon. WM P. BARTLETT. - Hon. R. D. MARSHALL. j Experiment Station Committee, Regents, SMITH, HITT, and WILLIAMS. OFFICERS OF THE STATION. T. C. CHAMBERLIN, LL. D., Prof. W. A. HENRY, Agr. B., Prof. S. M. BABCOCK. Ph. D. F. G. SHORT, F. W. A. WOLL, M. S., LESLIE H. ADAMS, Miss N. M. NOTT, President. Director. Chief Chemist. Assistant Chemist. Second Assistant Chemist. Farm Superintendent. Clerk and Stenographer. Office, ------ 16 Agricultural Hall. Chemical Laboratory, - - - 18 Agricultural Hall Experimental Fields and Barn on the University Farm , adjoininq College Campus. TELEPHONE CONNECTIONS. ARTIFICIAL FERTILIZERS AND LAND PLASTER. In forests and in new lands where all vegetation is allowed to decay upon the soil where it was gro wn, there can be no loss of the elements necessary for the nutrition of plants except what may be dissolved and carried off in the drainage water, or be converted into gas and escape into the air. Under nat- ural conditions the loss of fertility in these ways is very- small, and in most cases is more than balanced by the accu- mulation of organic matter and by the disintegration of the soil, whereby some of its insoluble constituents are made available for plants. Virgin soils are therefore nearly always fertile, and until the accumulated plant food has been removed by continued cultivation and cropping, under artificial conditions, no necessity for manures or commercial fertilizers exists. Some prairie soils have apparently an inexhaustible store of plant food, and are still yielding large crops after many years of cultivation. This has been the case in Wisconsin and it is only within a few years that artificial fertilizers of any kind have found a market in this state. Even now the demand is quite limited being mostly confined to plain super- phosphates and to land plaster. Nitrogenous, and potash fertilizers are as yet only used by market gardeners, and for some special crops. This happy state of things is not likely to be continued much longer. Already numerous inquiries are being received at this Station concerning the source, the methods of application, and the effect of different kinds of commercial fertilizers. It is in response to such inquiries that this bulletin is issued. It makes no pretensions to *The writer is indebted, for much of the data used in the preparation of this bulletin to Johnson’s “How Crops Grow” and “ How Crops Feed,’’ Storer’s “ Agriculture,” Warrington’s “Chemistry of the Farm” and re- ports from various experiment stations. 4 treating the subject exhaustively, but aims rather to supply such information and suggestions concerning the more com- mon artificial fertilizers as will be useful to the farmers of this state. Chemical terms and reactions have been, so far as possible, omitted. THE COMPOSITION OF PLANTS. Before considering the action of any fertilizer it is neces- sary to become somewhat acquainted with the chemical composition of plants and the sources from which the sev- eral constituents are derived. The table below is designed to show this in a general way; it represents the weight in pounds of the several constituents of a crop of mixed grasses, from an acre of land, calculated from the average composi- tion. The crop is assumed to weigh five tons in the green condition, which would make from one and one-half to two tons of hay, as ordinarily dried. COMPOSITION OF MIXED GRASSES FROM ONE ACRE. lbs. lbs. Water 7,500. 7,500. Carbon 1,175. 1 1 Oxygt n Hydrogen 950. 130. y Combustible matter . . . .... 2,300. Nitrogen 45. , Potash 50. " 1 Phosphoric acid 11.3 Lime 25.1 Magnesia 9.0 Oxide of iron 8 y Ash . . . . 200. Soda 10.6 Sulphuric acid 9.5 Chlorine Silica 69.2 J 10, 000.0 10, 000. In addition to the substances mentioned in this table, plants almost al ways contain traces of manganese and some other elements, all of which are considered as accidental constituents not necessary for their perfect development; some investigators also place soda, chlorine and silica among the accidental constituents, but as these are always found in plants grown under natural conditions, it is safe to infer that they serve some useful purpose in the vegetable 5 economy, and that plants are more perfectly developed when they are supplied. Water is by far the most abundant constituent of the growing plant. It is nearly all derived from the soil, being absorbed by the roots, and brings with it in solution all of the ash constituents and most of the nitrogen which the plant contains. It serves also as a carrier by which the products assimilated are transfered to the places in the plant where they are needed, and finally by its decomposition sup- plies nearly all of the oxygen and hydrogen to the plant. It is therefore evident that successful agriculture is more dependent upon a proper supply of moisture in the soil than to any other factor. Could this be controlled, failures in crops would be practically unknown. Carbon comprises about half of the solid constituents of plants and is wholly derived from the carbonic acid of the air; this is absorbed by the leaves and decomposed in their green cells by the action of light, the carbon being re- tained and oxygen set free. Of this there is always an abundant supply, in an available form for all of the neces- sities of the plant. If, then, the water of the soil be considered as derived from the air in rain and dew, and the nitrogen of the soil as having had its origin in the free nitrogen of the atmos- phere, both of which assumptions are true, there is in the case of the meadow hay considered above, 9,800 lbs. out of the five tons, furnished directly or indirectly from the air, and only 200 lbs. from the mineral matter of the soil. Nitro- gen is the only one of the combustible elements of the plant that is not supplied by nature in abundance, in an avail- able form, and is the only one of them which is considered valuable in a commercial fertilizer. Of the ash constituents, potash and phosphoric acid are the ones most likely to be exhausted from the soil, and the only ones to which a money value is given in fertilizers. The others are present in nearly all agricultural soils in quantities sufficient to supply all needs of the plant. Soil exhaustion does not necessarily imply that these constituents have been entirely removed; 6 they may even be present in large quantity in the soil, but in forms not suited to the needs of the plant. A fertile soil taken to a a depth of nine inches may con- tain 0.1 to 0.3 per cent, of nitrogen, the same amount of phos- phoric acid, and from 0.2 to 1.0 per cent, of potash. An acre of soil to a depth of nine inches will weigh, when dry, about 3,000,000 pounds. If it is assumed that the soil contains only 0.1 per cent, of each of these three constituents, there would be in nine inches of soil, 3,000 pounds per acre. The table below shows the quantity in pounds of these constituents which is removed each year, from an acre of land, by a few of the more common crops: Nitrogen. Phospho- ric acid. Potash. Red clover hay, 2 tons 92 22.4 78 Meadow hay, l-£ tons 45 11.3 50 Indian corn, grain, 50 bushels Indian corn, stalks, 4 tons 56 52 19.6 7.2 11.2 48.8 Total crop 108 26.8 60.0 Wheat, grain, 20 bushels 22 8 9.5 5.6 6.2 12.0 Wheat, straw, 1 ton Total crop 80 15.1 18.3 Barley, grain, 35 bushels 30.5 10.5 14.1 3.9 8.6 19.4 Barley, straw, 1 ton Total crop 41.0 18.0 28.0 Oats, grain, 45 bushels 38 14 11.8 7.1 8.5 29.6 Oats, straw, 2,800 pounds Total crop 52 18.9 38.1 Potatoes, 150 bushels 30.6 16.8 50.4 It is evident from the above figures than an ordinarily fertile soil contains sufficient plant nutrients, of the kind supplied in commercial fertilizers, for a great number of 7 crops, if nothing be returned to it. Practically, however few soils exist which can sustain many years cropping with- out a diminshed yield, unless fertilizers of some kind are used. It appears therefore that a large proportion of the plant food that is in the soil is present in some form not immediately available. It is one of the chief advan- tages of tillage that it serves to decompose such compounds, and brings their fertilizing elements into a condition to be appropriated by the growing crop. The same thing is often accomplished by the application of lime, ashes, land plaster or salt to land. And much of the good effect which has been attributed to these substances is undoubtedly due to this action. NITROGENOUS PLANT FOOD. Although free nitrogen is present in nature in immense quantities, composing as it does nearly four fifths of the earth’s atmosphere, the results of all careful experiments in- dicate, that in this form, none of it can be appropriated by agricultural plants. Before it is available it must be com- bined with other elements, usually with oxygen with which it forms nitric acid, or with hydrogen to form ammonia. Nearly all of the nitrogen which, enters into the composition of plants is taken up by the roots, mostly in the form of a nitrate. A small amount of ammonia may serve directly as plant food, some of it being absorbed by the leaves from the air. Nitric acid is formed in small quantities by the direct union of nitrogen and oxygen in the air during thunder storms and is carried by the rain into the soil, where it unites with mineral matter forming nitrates; but the most of the nitrates avaliable for plants are formed by the oxida- tion of ammonia compounds and of organic matter in the soil. This important change takes place chiefly near the surface, the process being known as nitrification. It is brought about by the action of a microscopic organism which lives in the soil, but in what manner is as yet un- known. It is favored by warmth and moisture, no nitrifica- tion taking place when the temperature falls below 40° F., nor when the soil is excessively dry. Its maximum effect 8 is at about 100° F., above this nitrification rapidly decreases and at 130° F., it ceases. Nearly all of these organisms are found within nine inches of the surface, none being in the subsoil. The researches of Way, and others, have shown that ammonia compounds are to a considerable extent retained by soils, only traces of ammonia being found in drainage water; nitrates however, are not retained in this manner and unless they are appropriated by plants are easily washed out of the soil by rains and lost. Owing to the readi- ness with which plant roots absorb nitrates, there is prac- tically no loss in soils which are covered by vegeta- tion; on the other hand the loss from a bare fallow is sometimes enormous. The lysimeter observations at the New York Agricultural Experiment Station showed a loss at the rate of over 200 lbs. of nitrogen in the form of nitrates, per acre each year, from the lysimeter kept free from vege- tation, while from the lysimeters covered with grass the loss was less than one pound per acre. Although these results do not necessarily indicate what occurs in cultivated fields, they are certainly suggestive. In addition to the nitrogen removed from the soil by crops and by drainage, a little nitrogen gas escapes into the air, it being set free by the oxidation or decay of organic matter. The total amount of this loss varies with the climate, with the kind of crop, and with the method of culture. Tillage increases it, and it is comparatively small in wild land and in permanent pasture. Nature replaces these losses to the soil, in the organic matter which decays upon its surface; in the nitric acid and ammonia dissolved in rain and dew, and lastly, in some un- known way 7 , from the free nitrogen of the air by converting it into compounds suitable for plant nutrition. Under the con- ditions of agriculture the losses almost invariably exceed the supply, and after a time the available nitrogen is reduced to a point where profitable crops cannot be grown without the use of nitrogenous manures derived from some other source than the soils themselves. The forms in which nitro- gen is usually supplied in artificial fertilizes are nitrate of 9 soda, sulphate of ammonia, and organic matter rich in nitro- gen, such as dried blood and waste from slaughter houses, fish scraps, castor pomace and other vegetable products not suitable for animal food. Such products as linseed meal, cotton seed meal, wheat bran and perhaps under some circumstances malt sprouts may be first utilized as food for animals, when the manure obtained, if properly saved and applied to the soil, will fur- nish a most profitable source of nitrogen. Not only are these foods rich in nitrogen, but they also contain a consid- erable amount of phosphoric acid and potash, as is shown in a table giving the pounds of nitrogen, phosphoric acid and potash in one ton of each: Nitrogen. Phosphor- ic acid. Potash. Linseed meal 105. 37.5 22.5 Cotton seed meal 140. 58.5 39.2 Wheat bran 45. 51. 16.5 Malt sprouts 89.5 25. 41. Nearly all of these constituents are recovered in the manure, and in a form more available for plants than in the food itself. Only that portion which is required for the growth of the animal or for the production of milk is retained. PHOSPHATES. It is quite well established that the salts of phosphoric acid or phosphates as they are called, are the only source from which the phosphorus of plants is derived; other com- binations of phosphorus are unsuited for plant nutrition and mostly act as poisons when supplied. Uncombined phos- phoric acid, even, is poisonous to plants. Phosphoric acid usually occurs in the soil as neutral phosphates of lime, mag- nesia and iron. These are all insoluble in water so that there is practically no loss in the drainage water. The quantity in the soil is therefore only diminished by what may be carried off in the crops; on the other hand there is no addition to the supply, except by the use of fertilizers. 10 In this respect it differs essentially from nitrogen, the amount of which in the soil is undergoing constant change. The phosphates of lime are by far the most common and are of the most importance to agriculture. Of these there are three, known as tricalcic phosphate, dicalcic phosphate and monocalcic phosphate, which differ from each other not only in the proportion of lime and phosphoric acid that they contain, but in their solubilities and in the ease with which they may be appropriated by plants. Tricalcic phosphate , is the form usually found in soils, it comprises about 95 per cent, of the mineral matter of bones and is the chief ingredient of the phosphate rocks used in the manufacture of fertilizers. It is insoluble in water and is the form in which the insoluble phosphoric acid of fertil- izers usually occurs. It is the least valuable of the phos- phates of lime for agricultural purposes, as it is only with difficulty assimilated by plants. Its composition is: Lime 54.2 per cent. Phosphoric acid 45.8 per cent. Dicalcic Phosphate is found in guanos and to some extent in stable manures; it is quite insoluble in water but readily soluble in water containing carbonic acid or salts of am- monia. The phosphoric acid of this compound comprises what is known in commercial fertilizers as reverted phos- phoric acid. It is quite easily assimilated by plants and the phosphoric acid which it contains is considered nearly as valuable fora fertilizer as is that of the soluble phosphate. Its composition is: Lime 41.2 per cent. Phosphoric acid 52.2 per cent. Monocalcic Phosphate is not found in nature. It is very soluble in water but when its solutions are brought in con- tact with carbonate of lime it becomes insoluble, being changed into either the dicalcic phosphate or tricalcic phos- phate according to the amount of lime present. It is also termed superphosphate of lime; it contains the soluble phos- phoric acid of commercial fertilizers which, with the re- 11 verted-acid mentioned above'comprises the available phos- phoric acid. This phosphate is to be preferred to either of the others as owing to its solublity it is more easily and thoroughly distributed in the soil. This appears to be its chief advantage as in nearly all soils it soon combines with lime or iron, and is changed into the reverted or insoluble form. Its composition is: Lime 23.9 per cent. Phosphoric acid 60.7 per cent. In the manufacture of superphosphates, bones or the min- eral phosphates of lime, such as apatite, or South Carolina rock, are ground and treated with sulphuric acid; this com- bines with a portion of the lime forming gypsum or land plaster, and if the right quantity of acid is taken leaves most of the phosphoric acid in a soluble form. If pure ma- terials were used in its manufacture the amount of gypsum formed would comprise a little more than half of the pro- duct, and the amount of soluble phosphoric acid which it would contain would be about 28 per cent. As a rule, how- ever, the phosphates which are put upon the market do not contain more than 15 per cent, of total phosphoric acid and often as much as one-third of this is in the reverted or insoluble form. In computing the money value of super- phosphates no account is made of the gypsum nor of any other constituent of the fertilizer except the phosphoric acid. When too little sulphuric acid is used in its manufacture, the insoluble phosphate which is not decomposed slowly reacts upon the soluble phosphate changing it* into the intermediate or reverted form. A similar change, but more serious in its effect, occurs when the phosphate rocks which are used contain considerable quantities of iron or alumina compounds. In this case the change may be continued until all of the soluble phosphate has disappeared. Bones, as ordinarly collected, contain from 50 per cent, to 60 per cent, of phosphate of lime, and from 5 per cent, to 7 per cent, of nitrogen, and if ground as in bone meal, are valuable fertilizers. It is a common occurrence for writers in agricultural papers to recommend the manufacture of 12 home made superphosphate, by treating the bones which accumulate around the farm with sulphuric acid. This is very questionable advice, for the process is not so simple as is represented; moreover concentrated sulphuric acid is dangerous to handle, especially by persons unfamiliar with its properties. A more practical way for farmers to reduce bones to a condition in which they may be utilized as a fer- tilizer is by composting them for several months with unleached wood ashes. This may be accomplished by pack- ing the bones with two or three times their weight of ashes in a barrel and keeping them moist until they become soft enough to be easily broken up. POTASH COMPOUNDS. Nearly all clay soils which have resulted from the disin- tegration of feldspars and other similar rocks, contain a considerable amount of potash; this is mostly combined with silicates in a form not immediately available as plant food but by the combined action of the air, water and frost, these compounds are slowly decomposed, the potash becoming soluble, or so changed that it may be appropriated by plants. Such soils rarely need potash fertilizers. Most soils have the power of withdrawing potash from its solutions and re- taining it in an insoluble form, there is therefore, but little loss of potash in drainage waters. The more common forms for obtaining potash for fertilizing purposes are in wood ashes, sulphate of potash and muriate of potash. Unleached ashes from hard wood will contain on the average about six per cent, of potash and from one to two per cent, of phosphoric acid. Commercial sulphate of potash averages about 36 per cent potash and the muriate about 52 per cent. The muriate furnishes potash in the cheapest form, but is not suited for all crops; when applied to sugar beets it interferes with the crystalization of the sugar, and potatoes are said to be made watery by its use. The quality of tobacco is always injured when fertilized with it. On the whole wood ashes give the best results and after them, the sulphate. Potash fertilizers are particularly favorable to the growth 13 of clover, potatoes, beets, cabbages and in general all leafy crops, while wheat, barley, oats and other grains are not es- pecially benefited by their use. LAND PLASTER. As sold in the markets this is usually an impure hydrated sulphate of lime; it is generally known as gypsum, and when pure and deprived of its water by heat it constitutes the well known plaster of Paris. It is soluble in about 400 parts of water. It occurs in small quantities in many soils and is often a cause of the hardness of well water. Ex- tensive beds of it are found in many sections of the country, notably in New York, Michigan and Iowa. Many of the New York plasters are of rather low grade although some beds are quite pure. The Michigan and Iowa plasters are gen- erally better. The best plaster used in the eastern states is brought from Nova Scotia; some of the Michigan and Iowa plasters are, however, fully as good as this. Although land plaster is composed of elements all of which are essential to the life of plants, it must be classed as an in- direct fertilizer, as its good effects are not often caused by the appropriation of its elements by the plant, and as excellent re- sults are frequently obtained by its use upon soils already rich in lime or sulphuric acid. Moreover, ash analyses of plants which have been plastered, and benefited by the ap- plication, do not usually show an increased proportion of lime, nor of sulphuric acid. Although its indirect action has long been recognized there has been a great diversity of opinion as to its mode of operation, and even now it is not well understood. Liebig attributed its effect almost entirely to the absorption of am- monium carbonate from the air, and it is a popular opinion now that its beneficial effects are due to this action. It is a fact that when land plaster is added to a solution of ammo- nium carbonate, the odor of ammonia disappears, a mutual decomposition having taken place by which the volatile ammonium carbonate is changed to ammonium sulphate, calcium carbonate being formed at the same time. This re- V 14 : action however never takes place except in the presence of water, dry ammonium carbonate and dry plaster having no effect upon each other. At best land plaster seems to be in- ferior to soil as an absorbent of ammonia; besides the amount of ammonium carbonate in the air at any time is entirely too small to account for the benefits derived from the use of plaster. A further argument against this hypoth- esis of Liebig is that land plaster rarely if ever supplies the place of a nitrogenous fertilizer. Such plants as red clover and Indian corn which are especially benefited by plaster are not helped by the direct application of nitrogenous fer- tilizers, although these crops remove more nitrogen from the soil than any others that are commonly raised in this state. On the other hand a crop of wheat which contains less than half as much nitrogen as a crop of clover is largely im- proved by nitrogenous fertilizers and not generally much affected by plaster. Another peculiarity of these crops is that although clover and corn each remove more than twice as much plant food from the soils as wheat (see table page 6) they are not considered to be particularly exhaustive in their action while wheat is. Although the power of fixing ammonium carbonate ap- pears to be of little utility when plaster is applied to the sur- face of the soil, it may be of great benefit when scattered over a heap of fermenting manure, and moistened with water, where it will arrest all of the ammonia which would otherwise escape. There as’also a decided advantage gained by strewing plaster quite freely about the stables, so that it may become mixed more or less intimately with the ma- nure. In this way its anticeptic properties may prevent, to a considerable extent, the destructive fermentations which otherwise almost invariably take place in manures, and cause the loss of much of its nitrogen. It has also been urged that plaster diminishes the trans- piration of water from the leaves of plants and that by this action it enables plants to withstand droughts better than they otherwise could. This, however, is hardly possible, as the influence of plaster is more marked in moist than in dry seasons. 15 Warrington has shown that the action of the nitrifying fer- ment, by which ammonia and the nitrogen of organic matter are oxidized to nitric acid is favored by the presence of a small quantity of gypsum. Here seems to be one way in which plaster may promote fertility, that is not inconsistent with the quantity used, nor with tne usual mode of applica- tion; for nitrification occurs near the surface where the in- fluence of a small amount of plaster scattered broadcast would be most effective. The same objection may however be made to this supposition as to that of Liebig concerning the absorption of ammonia, viz.: that the application of plaster does not take the place of nitrogenous manures, as would be expected if this was its chief action. It seems probable that the most important effect of plaster is caused by its power of setting free potash, and some other elements of plant food, from insoluble combinations in the soil making them soluble and available. This hypothesis is made plausble by the fact, that ash of plastered plants nearly always contains a greater proportion of potash than that of plants not plastered. Moreover, plaster gives the best results upon clay soils, and others which contain considerable potash in an insoluble form, and favors those plants which require much potash for their development. Although there is much difference of opinion as to the manner in which plaster acts, there is no question as to its value when applied to some crop3. It is particularly a clo- ver manure, and generally gives better results with this crop than any other. The best results have been obtained by application in moist weather, in the autumn or early spring, before the crop has made much growth. It will then be dissolved by the spring rains and carried into the soil. Applications of from 100 to 300 pounds per acre have been recommended, the smaller amount often producing as marked results as more; about 200 pounds is the quantity generally used. Land plaster from different sections is sub- ject to great variations in quality, the impurities ranging from one per cent, to over fifty per cent. The most common impurities are carbonate and silicate of lime. Analyses made at this station last year, of plasters sold in this state. 16 showed a variation from seventy-six per cent, to ninety- seven per cent, of pure plaster, and one sample that was sold for land plaster contained none at all. In order to protect the farmers against imposition of this kind and to learn more about the quality of the different brands of plasters sold in this state, the Station offered to examine, free of charge, all samples of land plaster sent be- fore May first. In response to this offer the following sam- ples have been received and analyzed, with the results given below. The per cent, of pure plaster has been calcu- lated from the sulphuric acid found; this, and the insoluble matter being the only determinations made. The insoluble matter is of no value as a fertilizer. This is also the case with the undetermined portion which is mostly carbonate of lime and water. DESCRIPTION OF SAMPLES. Station number. Remarks. 373. Sent by T. C. Decker, Beloit. This plaster was purchased in Mil- waukee, and is probably a Michigan plaster. 374. Sent by E. P. Richardson, Ableman, Ft. Dodge plaster. 375. Sent by S, E. Gernon, Waukesha, Michigan plaster. 377. Sent by S. C. Fish, Reedsburg, Ft. Dodge plaster. 378. Sent by H. J. Sutherland, Madison, Ft. Dodge plaster. 380. Sent by W m. N. North, La Crosse, Ft. Dodge plaster. 382. Sent by R B. Kellogg, Green Bay, Sandusky, Ohio, plaster. 383. Sent by S. C. Fish, Reedsburg, brand unknown. 384. Sent by Hiram Smith, Sheboygan Falls, brand unknown. 385. Sent by Chas. V. Guy, River Falls, Ft Dodge plaster. 386. Sent by Chas V. Guy, River Falls, brand unknown. 387. Sent by N. E. Becker, Random Lake, brand unknown. 388. Sent by Wm. Toole, Baraboo, brand unknown. 391. Sent by A. F. Noyes, Beaver Dam, Ft. Dodge plaster. The price for which these plasters were sold varied from $6.10 per ton to $10.50 per ton. Much of the difference being due to cost of transportation. 17 Analyses. Station number. Insoluble in acid. Per cent. Pure plaster. Per cent. 373 1.74 90.4 374 95.3 375 1.78 87.72 377 2.17 89.72 378 2.08 95.64 380 2.46 94.75 382 .31 93.61 383 1.50 93.15 384 1.29 93.24 385 2.37 95.31 386 1.09 93.85 387 2.08 87.81 388 2.21 94.32 391 2.12 95.98 All of these plasters are of good quality, some of them being of exceptional purity. The difference in their quality may be largely attributed to the amount of moisture which they contain. Plaster kept in a damp place will often re- tain several per cent, of hygroscopic water, which adds just so much to its weight. Before making large purchases of plaster, one should be sure that it has been kept in a dry place, and that it is ground quite fine, a coarse plaster does not dissolve readily and is not as prompt in its action. As a rule, light colored plasters are purer than dark colored ones. 2 S. M. BABCOCK. UNIVERSITY OF WISCONSIN- Agricultural Experiment Station, BULLETIN NO. 15. ENSILAGE vs. CORN FODDER FOR MILK PRODUC- TION. MADISON. WISCONSIN, MAY, 1888. Bulletins and Annual Jleports of this Station are sent free to all residents of this State who request it. DEMOCRAT PRINTING COMPANY, STATE PRINTERS UNIVERSITY OF WISCONSIN Agricultural Experiment Station. BOARD OP REGENTS. THE STATE SUPERINTENDENT, ex officio. :State at Large, 33tate at Large, 1st District, - 2d District, 3&> District, 4th District, 5th District, -6th District, 7th District, District, 9th District, - Hon GEO. H. PAUL, President. Hon. E.W. KEYES, Ch’n Ex. Com. Hon. J. G. McMYNN. Hon. HENRY D. HITT. Hon. GEO. RAYMER. - Hon. GEO. KCEPPEN. Hon. HIRAM SMITH. Hon. FRANK CHALLONER. - Hon. C. H. WILLIAMS. Hon. WM. P. BARTLETT. - Hon. R. D. MARSHALL. Experiment Station Committee, Regents, SMITH, HITT, and WILLIAMS. OFFICERS OF THE STATION. T. O. CHAMBERLIN, LL. D., f»ROF. W. A. HENRY, Agr. B., Pbof. S. M. BABCOCK. Ph. D. ¥. C. SHORT, F, W. A. WOLL, M. S., LESLIE H. ADAMS, Mess N. M. NOTT, President. Director. Chief Chemist. Assistant Chemist. Second Assistant Chemist. Farm Superintendent. Clerk and Stenographer. Office, - - - - - - 16 Agricultural Hall. 'Chemical Laboratory, - - - 18 Agricultural Hall. Experimental Fields and Barn on the University harm, adjoininq College Campus. TELEPHONE CONNECTIONS. ENSILAGE VS. CORN FODDER FOR MILK PRO- DUCTION. For the past four years, careful feeding experiments have been carried on at this Experiment Station for the purpose of determining the influence of certain feeding stuffs on milk production, and also in order to study the value of narrow nutritive ratios compared with wider ones for quantity and for quality of milk. Accounts of these experiments will be found in the annual reports of this Station; the experiments were all carried on by Dr. H. P. Armsby, Director of the Pennsylvania Agricultural Experiment Station, late Pro- fessor of Agricultural Chemistry at this University. In the following experiment, the work taken up by Dr. Armsby at this Station has been continued by the present writer. In plan and conduct this experiment is similar to the previous ones; and in the discussion of the results obtained the same method of presentation will be followed, as before used by Dr. Armsby. The silo, when first introduced into this country on a large scale, very soon found ardent advocates, who, in their en- thusiasm, claimed everything for the silo and its product, the ensilage. The last years have brought about great changes in our methods of preparing ensilage, and largely widened our knowledge of its qualities. The study of the subject having become more thorough, balances and scien- tific methods of observation have proven or disproven what was before only guessed at. The following experiment is intended to be a link in this general process of verification. It was undertaken, not to disprove claims made for ensilage, but to ascertain principles. The questions attempted to be answered by the experiment are: what is the peculiar in- fluence of corn ensilage on the milk yield, both as regards quality and quantity, as compared with dried corn fodder; 4 and what, if any, is the difference in digestibility of corn ensilage as compared with that of dried corn fodder of the same variety and of similar maturity? An experiment of this kind must be carried on in a strictly scientific manner; the discussion of it therefore’ may be of but little interest to the general reader. In the following* however, only the most essential points will be considered; all superfluous data will be omitted, the object in view being to make clear the results obtained and the conclusions drawn. It is believed that these results will be of considerable im- portance and value to any one who wants what light can be brought on this problem, so often discussed and so little understood. It will be impossible to explain here certain technical terms which will have to be used in the following. Persons unfamiliar with these terms, protein, carbohydrates, nutri- tive ratio, etc., must therefore be referred to previous publi- cations of this Station.* GENERAL PLAN OF THE EXPERIMENT. The experiment was divided into three periods, each per- iod lasting three weeks. Two good milch cows which had been in milk for a couple of months were selected for the experiment. A week's preliminary feeding preceded the experiment proper. During the first and the third period of the experiment, cut yellow dent corn fodder and a certain amount of bran and corn meal were fed, and during the second period sweet corn ensilage was fed, with the same amount of grain feed as in the corn fodder periods. As stated above, it was intended to feed ensilage of the same kind as the corn fodder, and provisions had been made to do so in this case. When the experiment had proceeded till near the end of the first period, however, it was found that the yellow dent ensilage which in the upper part of the silo was very good, turned out to be largely rotten with only small quantities of good ensilage between, that could be * See for instance IV Annual Report of this Station, pp. 99-104. 5 fed in the experiment; it was therefore feared that there would not be sufficient good ensilage in the silo to last the cows throughout the period,, and it was consequently found necessary to change. The ensilage fed during the second period was then sweet corn ensilage prepared in the manner described below. This somewhat changed the ends sought for by the experiment* and especially as regards the results of the relative digestibility of the fodders, it threw in an element of uncertainty which would not have been present if the experiment could have been carried out as originally planned. In order to ascertain the influence o£ the feed on the yield and the composition of the milk, this was weighed daily dur- ing the experiment and subjected to chemical analysis. Further, in order to determine the digestibility of the ra- tions given, the excrements from each cow wore collected and weighed during the last week of each period, and chemical analyses were afterwards made of the samples taken. ANIMALS USED IN THE EXPERIMENT. The following data give the necessary information in re- gard to the cows used in the experiment: Name of cow. Breed. Age. Time of last calving. Initial weight. Notes. Topsy . . . High grade Hol- stein 6 years Sept. 8, 1887. 1035 lbs | Served Jan. Palmer. . . Grade Short-horn 8 years. Sept. 23, 1837 840 lbs i 4, ’88. Not served. FEEDING STUFFS. The corn fodder used in the first and the third period of the experiment was a yellow dent variety, the Pride of the North; it was grown at the University farm during the sea- son 1887; cut August 13-22, and allowed to stand out doors in shock until September 10-13, at which time it was stored away in the farm; it had kept nicely. Before feeding it was run through a feed cutter and cut into half inch pieces. 6 The ensilage fed during the second period was from Stowelhs Evergreen Sweet Corn, being taken from experi- mental silo No. 2, season 1887. It was of superior quality, and what has been termed “sweet” ensilage, of light brown- ish-green color, and of an agreeable aromatic odor. The size of the silo was 8 by 8 feet, and 14 feet deep. The silo was filled August 17-23, 1887, with green, well matured fodder to a depth of about twelve feet; the fodder was cut and shocked a day or two before it was put into the silo. The filling was done slowly, with an intermission of a couple of days be- tween each filling. The fodder was tramped down well around the walls and in the corners and otherwise left to it- self to settle; on the top of the fodder, tarred building paper was put and then a layer of sawdust one foot deep. The temperature in the different layers in the silo was observed during the whole of the siloing period by thermometers, which were lowered into iron pipes running down into the silo to different depths. The highest temperature was ob- served three feet from the top of the ensilage in the middle of the silo, it being 125°.G F. The temperature on the opening of the silo, November 16, 1887, was as follows: In the middle of the silo. Three feet from the bottom 83°.4 F. Six feet from the bottom 87°.8 F. Nine feet from the bottom 96\8 F. One foot from the side of the silo (facing barn wall and unprotected by any other silo). Three feet from the bottom 68°. 0 F. Six feet from the bottom 73°. 4 F. Nine feet from the bottom 86°.0 F. The bran used in the experiment was from a car load purchased in the fall of 1887, from the Minneapolis roller mills. The corn meal was from a car load of yellow dent corn grown in the season of 1887, in Iowa. It was ground at the University Farm. 7 COMPOSITION OP FEEDING STUFFS. The following table gives the chemical composition of the above mentioned feeding stuffs: Corn Fodder. Corn Ensilage. Bran. Corn Meal. per cent. per cent. per cent. per cent.. Moisture 18.66 77.94 12.50 12.92 Dry matter 81.34 22.06 87.50 87.08 100.00 100.00 100.00 100.00 100 parts of dry matter con- tained . Ash 5.19 7.74 6.89 1.3a Ether Exract 1.79 3.58 4.87 4.32 Crude Fiber 26.96 26.84 11.71 3.07 Protein 9.65 8.71 19.45 10.50 N.-free Extract 56.41 53.53 57.08 80.64 100.00 100.00 100.00 100.00 Albuminoids 7.16 4.51 12.93 8.73 Amides 2.49 4.20 6.52 1.86 Pet Amide N 25.80 48.42 33.50 17.60 The ensilage contained 1.10 per cent, of non-volatile acids* (mainly lactic acid) and .21 per cent, of volatile acids (mainly acetic acid). METHOD OF CONDUCTING THE EXPERIMENT. The cows were fed twice a day before milking, the gram feed being fed first and afterwards the coarse feed. In ad- dition to their feed they got ten grams of salt daily (equal to about one-third ounce). The corn fodder was cut in quan- tities large enough to last for about a week and sampled at the time of the cutting. In the samples for each week water and protein were determined. The coarse fodders were weighed out in linen bags each forenoon for night ? s and following morning’s feed. The grain feed was weighed out in the same manner in wooden pails; it was sampled by taking a handful of each grain feed whenever a weighing was made, and setting it aside in a closed fruit jar till the end of each week; in these samples water was determined. 8 The cows were milked at 5 A. M. and 5 P. M. by the same farm hand and in the same order. About half a pint of the well stirred evening’s milk from each cow was put in an air tight fruit jar and kept over night in a cool place; in the morning a similar quantity was added from the morning’s milk from each cow, and these mixed samples of milk, one from each cow, were then subjected to chemical analysis for total solids, fat, casein and ash. The latter was determined only during the last week of each period, however; thus giving sufficient data during these weeks for calculating also the percentage of milk sugar in the milk. The specific gravity was determined in each sample of milk analyzed. The milk from both cows after being weighed and sampled was poured into a Cooley can, and the cream kept and churned separately from that of the rest of the herd; churn- ings were made twice a week. It was not thought neces- sary to churn the cream from each cow separately, when the experiment was planned. The cows were watered once a day at about 10 A. M., directly after having been weighed. A tank filled with water at 50° F. was placed on a Fairbank’s platform scale, and thp weight of the tank was taken before and after the cows had drunk. After the cows were watered they were let out in the barn yard for exercise, when the weather was not too severe. Here they could get nothing to eat or drink; they were out from half an hour to three or four hours according to the weather; on nice mild days, longer; on rainy, stormy days, only for a short time. In the last week of each period they were not let out at all, however, on account of the collection of dung and urine. During these weeks the cows were kept in stanchions all the time; no special provision was made for them in regard to bedding or floor. Two watchmen were kept with the cows, one during the day and the other during the night, for the purpose of catching the dung and urine. These were collected separately with suitable arrangements, and were weighed and sampled after each twenty-four hours. In the urine the percentage of nitrogen and the specific gravity were determined each day and in the dung the water contents. 9 The subsamples of dung from each cow were mixed, and average samples representing the solid excrements for each week were taken for chemical analysis. The excrements were weighed on a Troemner solution balance, sensitive to one gram (equals .002 lbs.) The temperature of the stable was taken three times a day, at 7 A. M., 1 P. M. and 8 P. M., and the average of these three readings was taken as the temperature of the day. The weighings of feed, water and cows as well as the milking and sampling of the milk were in charge of Mr. Herman Steffen, farm hand, who also took good care of the cows generally. All the chemical work connected with the experiment, viz., analyses of the samples of milk, fodders, fodder residues and excrements were executed by the pres- ent writer. The planning and general supervision of the experiment and the collection and discussion of the data obtained have further been my own work. The following summary of the work done in this experi- ment may be of some interest as showing better than the figures hereafter given, the amount of labor which has to be performed in an experiment of this kind: Weighings. Of Feed 756 Uneaten corn fodder 20 Dung 42 Urine 42 Milk 252 Butter 18 Water drunk 126 Cows 126 Total 1,382 Of Stable Temperatures Taken. 189 Of Fodders . Dung Urine . . . . Milk Chemical Analyses. Single Samples, determinations. 42 322 6 96 42 126 126 510 % Total 216 1,054 10 The detailed results of the experiment, with between three and four thousand figures obtained cannot be given here, both from lack of space and because it would serve no special purpose in the present discussion. We shall here only give and consider average figures. It is well, there- fore* to bear in mind that these figures do not give expres- sion for any single observation or determination, but represent the mean of seven or often fourteen figures. The experiment commenced November 18, 1887, and con- cluded January 20, 1888; the preliminary feeding for the ex- periment commenced November 10, 1887. RATIONS FED. The cows were fed the following rations per day in the different periods: TOPSY. Period I. 18 lbs. corn fodder. 1(H lbs. bran. 2 lbs. corn meal. Period II. 48 lbs. ensilage. Same grain feed as in Period I. Period III. Same ration as in Period I. PALMER. Period I. 16 lbs. corn fodder. 10 lbs. bran. 2 lbs. corn meal, Period II. 42 lbs. ensilage. Same grain feed as in Period I. Period III. Same ration as in Period I . Topsy ate her feed clean during the whole experiment. In the first period, second and third week, and during the third period Palmer left more or less uneaten corn fodder each day. Before considering the effects of the feed on the milk yield we will take up the temperature of the stable during the experiment. As is well known, the temperature has a con- siderable influence on the quantities of milk given; in cold weather only a small quantity of the digested food can go to produce milk solids, the valuable part of milk, as much is required to keep up the animal heat. In the following is given the average temperature of each week of the experi- ment: 11 TEMPERATURE OF STABLE. Period. Date. Degrees Fahrenheit. 1 j November 18-25, ’87 48°.6 I November 26-December 2. . 42°. 3 1 ' December 3-9 48°.4 1 [ December 10-16 45°.5 II December 17-23 45°.5 1 [ December 24-30 40°.l | . December 31, ’87- Jan. 6, ’88. 40°.3 HI January 7-13 39°. 0 January 14-20, ’88 36°.0 Taking the mean of each three of the above figures we get the average temperature of each period: AVERAGE TEMPERATURE OF EACH PERIOD. Last two weeks. Whole Period. Period I 45°. 4 F. 46°. 4 F. Period II 42°. 8 F. 43°. 7 F. Period III 37°. 5 F. 38°. 4 F. In the discussion of the results obtained from the experi- ment the mean of the data from the first and third periods will be compared with the data for the second period. In case of the temperature of the barn we have 42°.4 F. as the mean of the first and the last period of the experiment, or 1°.3 F. lower than the average temperature of the second period, — a small difference, which can hardly have any per- ceptible influence on the milk yield. If it had, it would have been in favor of the ensilage period. Considering only the last two weeks of each period we have as the mean of the first and third period 41°.5 F. or the same difference as above of 1°.3 F. lower than the tempera- ture of the last two weeks of the second period. 12 LIVE WEIGHT OF COWS AND WATER DRUNK. Below will be found the weekly averages for the live weight of the cows and the water drunk per day: Period. Week. Topsy. Palmer. Live Weight.* W ater Drunk. Live Weight. Water Drunk. lbs. lbs. lbs. lbs. ( 1 968 60 849 75 I 961 88 854 71 ( 3 965 90 850 81 ( 1 997 51 867 49 II 939 48 862 49 1 3 973 41 846 42 ( 1 941 71 819 79 Ill 966 86 826 71 1 3 960 71 820 72 We see here an increase in live weight during the ensi- lage period in case of both cows. At the same time the amount of water drunk per day was smaller during the en- silage period, the succulent feed itself supplying a large quantity of the water necessary for the milk production and for the sustenance of the cows. This is made much more apparent, if we take into consid- eration only the last two weeks of each period and calculate what would have been the live weight and the amount of water drunk per day, provided the feed had been the same throughout the experiment. 13 AVERAGE LIVE WEIGHT AND WATER DRUNK PER DAY. Topsy. Period. Live weight. Water drunk. Found. Calc. Diff. Found. Calc. Diff. I lbs. 963 lbs. lbs. lbs. 89 lbs. lbs. II 981 963 + 18 44 84 —40 Ill . 983 78 Palmer. I 852 76 II 854 838 + 16 46 74 —28 Ill 823 72 The first column headed Found gives the average data for the last two weeks of each period. The second column headed Calc. ( Calculated ) gives the mean of first and third period, and the third column the difference between the number of pounds actually found and the number calcu- lated. On account of the ensilage feeding there was then an increase in live weight of 18 pounds and 16 pounds, re- spectively, and a decrease in water consumed of 40 and 28 pounds, respectively. The latter observation, as to the decreased consumption of water, has already been explained. The changes in live weight are shown clearly to be caused by the ensilage feeding, the live weight of Topsy being the same in the third period as in the first, and the live weight of Palmer in the third period not only going down to that of the first period, but even still farther. It seems evident to the writer that this increase in live weight on the ensilage feeding cannot be due to gain in flesh by the cows, but rather to retention of food in the stomach and intestines. For this supposition speaks, besides what has been said above, the fact that the increase of live weight occurred at u once after the ensilage feeding had commenced, and from then the live weight kept at about the same height during the rest of the period; when the ensilage feeding had been discontinued, the live weight again at once dropped to a minimum, to the level at which it kept during the last corn fodder period. Further, as will be considered later, the amount of total digestible matter fed during the ensilage period was somewhat smaller than in the two other periods, while but little less was produced of milk solids; the differ- ence being quite insufficient to explain the increased live weight. Finally, the determinations of the amount of nitro- gen excreted in the urine during the ensilage period show that both cows lost a little flesh during the last week of the second period, the quantity of protein supplied in the food being smaller than the sum of protein in excrements and milk. The number of pounds of fodder eaten and of water drunk together was smaller during the ensilage period than during the corn fodder periods, which in connection with the facts above cited makes it hard to explain the reason for the increase of live weight. This view that the increased live weight on ensilage feed- ing is due to accumulation or retention of food or water in the stomach and intestines, is strengthened by a fact brought out lately that the carcass weight of animals fed on ensi- lage is smaller in proportion to their live weight, than is that of animals fed on dry fodder.* The weighings of the cows from day to day varied very much during the whole experiment, as is always the case; the amount of water drunk being as it seems the main factor influencing the live weight. As an example the following weighings are given. The cows were watered after being weighed; the water drunk on a certain day consequently has to be compared with the live weight of the following day. * See, as an example, the London (Eng.) Agricultural Gazette, Feb. 20, ’88, Silage vs. Live Weight of Cattle. 15 Date. Water drunk. Live weight. f Dec. 13... 51 lbs 861 lbs. 1 “ 14.... 47 “ 896 “ Palmer -{ “ 15 0 “ 863 “ 1 “ 16.... 86 “ 832 “ l “ 17.... 44 “ 873 “ On December 15fch, Palmer refused to drink any water, and the following day her live weight fell off thirty- one pounds. The necessity of considering average figures is evident from this one example. GENERAL CONDITION OF THE COWS. It will be observed from the table giving the average live weight of both cows, that they went through the experi- ment without falling off in live weight (Topsy) or only to a small extent (Palmer). At the end of the ensilage period it was noticeable that the cows looked somewhat thin; this was probably due to the fact that a rather small quantity of ensilage was fed. The ration given during the second period was not put higher, as it was thought that the cows would not eat more throughout the period; most likely a pound or two more of the ensilage would, however, been eaten clean up by both cows On changing the feed from corn fodder to ensilage, the cows took to the ensilage with avidity, and this feed was relished very much during the whole period; on going back to corn fodder, both cows ate their new feed with appetite, but, after a couple of days, Palmer left some of her coarse feed uneaten and evidently did not relish it, leaving a part of it uneaten every day, and when it was fed, select- ing or rejecting what she liked or disliked. The other cow, Topsy, was less particular, and ate all her feed clean at once. The appearance of the cows at the end of the experi- 16 ment was improved over that at the end of the second period. The cows were confined to their stalls only every third week during the experiment; there is no special reason to believe that they in any way suffered from this confinement. The conditions under which they were kept during the ex- periment were as natural as could possibly be. DRY MATTER EATEN. In considering the effect of any food on milk production, it is necessary to take into account the quantity of dry mat- ter given in the food. By the dry matter of the food we un- derstand everything which goes to make up the fodder except water. As any one knows, all fodders contain a quantity of water, varying from about 12 per cent, in corn meal and bran to more than 80 per cent, in ensilage and pasture grass, and up to 90 per cent, in mangolds, beets, etc. It is further necessary to know how much of the dry matter is really of value to the animal; how much is digested. This portion of the food is taken up into the system and utilized in maintaining the functions of the animal, and in case of milch cows, provides the required nourishment for milk production. Below will be found a table, giving the dry matter fed in the different weeks of each period, the total dry matter, and the total digestible matter in each week’s ration. The latter was determined directly during the third week in each period and in the other weeks calculated from the digestibility coefficients thus found for the different rations, and for each cow: 17 AVERAGE DRY MATTER EATEN PER DAY IN POUNDS. Corn Fodder. Ensi- lage. Bran. Corn Meal. Total dry mat- ter. Total digesti- ble matter. Topsy. First Week *14.65 9.44 1.78 25.87 15.23 Period I Second Week.. 14.65 9.30 1.75 25.70 15.12 Third Week . . . 14.64 9.18 1.80 25.62 15.10 First Week 1.03 11.04 9.21 1.73 23.01 14.84 Period II - Second Week. . 11.07 9.16 1.77 22.00 14.18 1 ( Third Week . . . 11.07 9.15 1.72 21.94 14.15 .1 [ First Week... 14.95 9.21 1.75 25.91 15.09 Period III - Second Week. . 14.82 9.10 1.73 25.65 14.94 l ( Third Week . . . 14.15 9.16 1.76 25.07 14.59 Palmer. { ' First Week *13.02 9.00 1.78 23.80 14.32 Period I •< Second Week. . 12.86 8.85 1.75 23.46 14.11 1 ! Third Week . . . 12.65 8.74 1.80 23.19 13.96 ( ’First Week .87 9.66 8.77 1.73 21.03 13.13 Period II s Second Week. . 9.69 8.73 1.77 20.19 12.61 | 1 Third Week . . . 9.69 8.71 1.72 20.12 12.64 ( ' First Week. . . . 12.35 8.77 1.75 22.87 13.14 Period III - Second Week. . 11.64 8.66 1.73 22.03 12.66 1 ' Third Week . . . 10.58 8.71 1.76 21.05 12.21 * Assuming same water content as in Period I, second week. In addition to these rations 10 grams (= i oz.) of salt was given each cow in their night feed. The amount of corn fodder given in the first week of second period was fed in two feeds on the first day of the period. The table shows that the total dry matter fed during the ensilage period was smaller than in the corn fodder periods, as was also the total digestible matter in case of both cows. It was intended to make the feed in the three periods as nearly alike as possible, but contrary to expectation the corn fodder was drier than usual, and the dry matter as well as the total digestible matter was consequently increased in the corn fodder periods. On account of this fact it would not be fair to compare the ensilage period with the corn fod- B 18 der periods directly. The question will be, not so much whether or not more milk and better milk was produced during the former, as, whether the same quantity of diges- tible matter in the former period produced more or less milk, and better or poorer milk than in the latter. These points will be considered in their order. It is, however, first neces- sary to see the influence of the feed on the quantity and the quality of the milk. We shall take up first THE QUANTITY OF THE MILK PRODUCED. The milk yield of the two cows fell off during the whole experiment, due to the natural depression on account of the advance of the lactation period. It is a well known fact that the flow of milk is largest directly after calving and then gradually diminishes. On the same feed all the time, and other conditions being equal this decrease will be regu- lar. In this experiment the same rations were fed during the third period as during the first, in order to note the nat- ural depression of the milk yield for both cows. The cows gave during the first week of the experiment on an average 19.75 lbs. (Topsy), and 21.97 lbs. (Palmer) per day; during the last week they gave 18.08 and 18.86 per day, respectively, or a decrease of .0030 lbs. per day for Topsy, and .0056 lbs. per day for Palmer. Supposing now the cows had been on the same feed during the whole experiment, the milk yield would have fallen off gradually the quantities mentioned, and we would have had figures as in the table below under the two columns headed “Calculated” The two columns headed “ Difference ” give how much more (+) or less (-) milk was actually produced than the quantities calculated in the described manner. 19 AVERAGE YIELD OF MILK PER DAY. In Pounds. Period. Week. Topsy. Palmer, Found. Calcu- lated. Differ- ence. Found. Calcu- lated. Differ- ence. ( 1 19.75 19.75 21.97 21.97 I 2 19.69 19.54 + 1.15 21.15 21.58 — .43 ( 3 21.59 19.33 +2.27 21.54 21.19 + .35 ( 1 21.29 19.12 +2.17 21.72 20.80 + .92 II - 2 19.17 18.91 + .26 20.26 20.41 — .15 ( 3 17.73 18.70 — .97 19.38 20.02 — .69 1 16.56 18.48 —1.92 18.43 19.63 —1.20 III \ 2 18.01 18.27 — .26 18.58 19.25 — .67 \ 3 18.06 18.06 18.86 18.86 We note here the greatest increase in milk yield over the calculated yield in the third week of the first corn fodder period for Topsy, and in the first week of the ensilage period for Palmer, while the largest decrease comes in the first week after the ensilage period. In Plate No. I this same observation is shown more clearly. The curves give the weekly averages connected so as to form continual lines; the parallel lines represent the actual quantities given from day to day in kilograms; a little study of the plate will make it understood at once.* We observe from the run of the curves that the milk flow was at a maximum a little after the corn fodder feeding had been discontinued, and at a minimum some days after the ensilage feeding was through, and that there is in both cases a rising tendency during the third period. If we now ignore the first week of each period and take the mean of each of the two other weeks we shall get the following average milk yield, for this part of each period: * The units used on the plates are the ones in which the weighings were taken; as the curves and the variations will show in the same manner whatever unit be chosen, the kilograms and grams were not converted into pounds, as they have been in all tables and in the text generally. One kilogram equals 2.2 pounds. 20 AVERAGE MILK YIELD — LAST TWO WEEKS. Topsy. Palmer. Found. Calcu- lated. Differ- ence. Found. Calcu- late l . Differ- ence. Period I lbs. 20.64 18.45 18.04 lbs. lbs. lbs. 21.85 19.80 18.72 lbs. lbs. Period II Period III 19.84 -.89 20.04 -.24 This table shows that the quantity of milk given de- creased .89 and .24 lbs. per day, respectively, during the ensil- age period. The reason for this decrease we shall be better prepared to discuss when a few more points have been con- sidered. It ought to be remarked, perhaps, that the quan- tities of milk given in the above tables are the ones actually found; no allowance has been made for the greater or smaller percentage of total solids in the milk in the different periods, which may have thus made the milk produced in one period more valuable than the milk produced in an- other. We shall investigate this nearer, when we come to study the total production of milk solids, fat and protein in dif- ferent periods. THE QUALITY OF THE MILK PRODUCED. As is well known, the milk is not a fixed, unchangeable compound, but a secretion different for each cow and vary- ing with the same cow from milking to milking. Of the constituents of milk, the total solids (that is, what is left when the water of the milk has been taken away) vary the most in absolute percentages, and next to this comes the milk fat. As before stated, the percentage of ash was determined during the third week of each period, and with the ash we also get the sugar in the milk, the difference between the milk solids and the fat, casein and ash together represent- AO _ 9 _ $- r. *■_ ^ _ 3 _ a. Q?Wl cfc& 3bz\cb faw\XxU^ cP^xXoS ’(&>pn cS&W cP#ZU&' 21 ing the sugar. The specific gravity of the samples of milk was determined ever y day and the weekly averages are also given below. AVERAGE COMPOSITION OF THE MILK. Period. Topsy. Week. Sp. Gr. Solids. Fat. Casein. Sugar. Ash. per ct. per ct. per ct. per ct. per ct. ( 1 1.0331 13.34 4.29 3.18 I - 2 .0323 13.07 3.70 3.23 ( 2 .0317 13.40 3.94 3.09 5.58 .78 ( 1 .0313 13.34 4.12 3.08 II - 2 ,0330 13.39 4.33 3.12 1 3 .0319 13.43 4.34 3.06 5.28 .75 1 .0320 13.92 4.59 3.15 III \ 2 .0316 13.66 4.38 3.25 l 3 .0321 13.82 4.38 3.01* 5.64 .79 Palmer. 1 1.0319 13.88 4.79 2.98* I \ 2 .0330 14.19 4.68 3.22 ( 3 .0326 14.46 4.76 3.18 5.73 .79 1 .... .0326 14.31 4.82 3.13 II \ 2 .0341 14.00 4.78 3.16 l 3 .0331 14.39 4.91 3.17 5.52 .79 1 .0337 14.94 4.89 3.36 III \ 2 .0326 14.88 5.24 3.39 1 3 .0330 14.85 5.18 3.30 5.59 .78 ♦Probably too low. In regard to the milk solids of the milk there was a grad- ual increase during the whole experiment; as far as Topsy is concerned this increase goes on uninterupted, a small de- crease during the last period only excepted; Palmer’s milk decreased in milk solids about half a per cent, during the ensilage period and from there rose very noticeably. As for the percentage of fat in the milk, there was also a grad- ual increase in case of both cows, Topsy having a decrease during the latter part of the first period and from there ris- 22 ing continually; Palmer, on the other hand, keeping at about the same level till the latter part of the ensilage period, from where there is then an increased percentage. We readily see these changes in the composition of the milk during the experiment from the average figures in the above table. If we only consider the two last weeks of each period the specific influence of the ensilage feeding will become more apparent; as we did before we put the mean of the two com fodder periods against the ensilage period. COMPOSITION OF MILK. — LAST TWO WEEKS. Topsy. Specific Gravity. Total Solids. Milk Fat. Casein. Fonnd. Calculated. i Difference. Found. Calculated. i Difference. Found. Calculated. | Difference. Found. Calculated. Difference. 1.0320 1.0324 1.0319 1.0320 + .0004 p. ct. 13.23 13.41 13.75 p. ct. 13*49 p. ct. -*.08 p.ct 3.82 4.34 4.38 p.ct. 4M0 p. ct. + !24 p.ct. 3.16 3.09 3.12 p.ct. 3*. 14 p. ct. —‘.05 Palmer. I... . 1.0328 14.34 4.72 3.20 11.. . 111.. 1.0336 1.0328 1.0328 4-. 0008 14.19 14.87 14.61 -.42 4.84 5.21 4 ”.97 -M3 3.16 3.35 3.28 -M2 The specific gravity of the milk in both cases increased the total solids and casein, on the other hand, decreased dur- ing the ensilage period. As for the percentage of fat in the milk, it increased .24 per cent, with Topsy and decreased .13 per cent, with Palmer. Of earlier experiments in regard to the influence of ensilage feeding on the composition of milk a majority have shown that the milk became richer in fat on ensilage feeding. The conflicting results as to this point must be ascribed to a most important factor, viz.: the indi- viduality of the cow. In this experiment, Topsy was able 23 to improve her milk on the ensilage feed, while Palmer, al- though improving her milk slightly as to percentage of fat, did not do so as much as on the subsequent corn fodder feed. Also the amount of sugar in the milk (taken by differ- ence) decreased on the ensilage, .33 per cent, and .14 per cent., respectively. We shall see later what influence these changes have had on the results obtained by the churn (p. 32.). AVERAGE DAILY PRODUCTION. We have in the preceding seen the effect of the different rations on the quantity and the quality of the milk. An- other point which presents itself for consideration is, whether or not the total quantity of the constituents of the milk was the same during the different periods. We find the total production of milk solids, for instance, by multiplying the quantity of milk which the cow gave on a certain day by the percentage of milk solids found by chemical analyses. The following table gives the results of these computations; the figures represent the weekly averages for the total solids, fat and casein during each week of the experiment. TOTAL DAILY PRODUCTION IN POUNDS. — WEEKLY AVERAGES. Period. Week. Topsy. Palmer. Milk solids. Milk fat. Casein. Milk. solids. Milk fat. Casein. ( 1 2.59 .849 .628 3.05 1.046 .655 I - 2 2.58 .728 .608 3.02 .997 .684 ( 3 2.90 .852 .667 3.15 1.022 .681 l 1 2.85 .884 .654 3.11 1.047 .675 II - 2 2.57 .831 .598 2.84 .964 .638 i 3 2.38 .709 .540 2.78 .950 .609 1 2.30 .759 .522 2.76 .905 .625 HI \ 2 2.46 .788 .584 2.77 .978 .629 ( 3 2.52 .794 .542 2.80 .975 .622 The variations of the quantities produced of milk solids, milk fat, and casein from week to week, are seen from the above table. Graphically the same is represented on plate 24 No. II (milk solids) and plate No. Ill (milk f^). By com- paring the curves for milk solids for both cows with the cor- responding curves for total milk (plate I) it will be observed that the general run of these curves is strictly similar (a fact which would be shown more plainly if a larger scale could have been used in representing the results). This similarity between the total production of milk solids and the milk yield naturally shows that although the milk produced varied somewhat in composition, still for all prac- tical purposes the variations in the quantities of milk yield give at the same time approximately the value of the milk product. Taking only the last two weeks of each period into con- sideration we shall get average figures which can be more easily compared than the above. We take the mean of the data for these last two weeks of each period as represent- ing the average for the period. TOTAL DAILY PRODUCTION IN POUNDS. — LAST TWO WEEKS. Topsy. Period . Milk solids. Milk fat. Casein. 73 a a O ft 73 © -t-> 3 o 13 o © o a © u © fa 3 73 a a ft 73 © 3 o 13 o © o a © ,© 3 73 a a o ft 73* . © 3 o 13 o © © a © .© fa 3 I 2.74 2.48 2.49 .790 .770 .791 .638 .569 .563 II... 2.62 -.14 .791 — .02i .601 — .032 Ill Palmer. I 3.09 2.81 2.79 1.010 .957 .977 .683 .624 .626 II 2.94 — .13 .994 — .037 .655 -.031 Ill The tables show a decreased production of milk solids, milk fat and casein during the ensilage period, viz.: milk c/£p. . 3 >% A sfap&y — 0 %>a(A cktT /p&i (Da/tj. cP/a^E d , an (kUu\ 1 A Is 2% jjcw..S F3T (3wPl < &OM4V $?MA\£cuy Ste xicS (St^X/W ffioSbeV ePjlivt> <3kp. J- J- M _ J-, S- .1 - 0i>c7u cf2i£nw — cfet/t (Qay. cB. 5? JK 15 5? /V. fr * 5 m (S&tvi ckobitez c&tioh £>nbi(acjc cfhuot) Sotw l^iW cPevivb TO _/ A. — Total Fat in Milk from both cows. B. — Total Fat recovered in Butter. 25 solids, .14 lbs., for Topsy, and .13 lbs. for Palmer; milk fat, .021 lbs. and .037 lbs., respectively; and casein, .032 lbs. and .031 lbs., respectively. As we have seen before (p. 17), the total digestible matter which the cows ate during the ensi- lage period was less than that eaten during the corn fodder periods (Palmer in third period, third week excepted). This makes it necessary for us to investigate how much was pro- duced by the cows by one pound of digestible matter in the different periods. We shall consider only the averages for each period, as before calculated for the last two weeks. ONE POUND OF DIGESTIBLE MATTER PRODUCED Daily averages during each period ( only last two weeks considered ). Period. Topsy. Palmer. Milk. Milk solids. Milk fat. Casein. Milk. Milk solids. Milk fat. Casein. lbs. lbs. lbs. lbs. lbs. lbs. lbs. lbs. I 1.366 .182 .052 .042 1.521 .220 .072 .049 II 1.303 .175 .055 .040 1.620 .223 .076 .050 Ill 1.222 .169 .054 .038 1.507 .224 .079 .051 Taking the mean of the figures for first and third period (the corn fodder periods) and comparing the quantities thus found with the figures for the ensilage period (second period), we find how much more or less was produced by one pound of digestible matter during the ensilage period than during the corn fodder periods. Greater (+) or smaller (— ) Production for every lb. of Digestible Matter during the Ensilage Period than Average of the two Corn Fodder Periods. Topsy. Palmer. Milk. Milk solids. Milk fat. Casein. Milk. Milk solids. Milk fat. Casein. lbs. + .005 Its. — .C0i lbs. + .002 lbs. 0 lbs. + .101 lbs. + .001 lbs. 0 lbs. 0 26 The figures in this table may be explained, as follows: with Topsy, for instance, in the ensilage period each pound of digestible matter produced .005 lbs.=l-200 lbs. more milk, .001 lbs. less milk solids and .002 Ibs/more of milk fat, while the quantity of casein produced was the same in the two cases. If we now remember that Topsy each day received about fifteen pounds of digestible food materials, the in- crease in milk would amount to .075 lbs. per day, the de- crease of milk solids would be .015 lbs. per day, and the in- crease of fat .03 lbs. per day; considering the quantity of milk solids produced as representing the valuable part'of the milk for general dairy purposes, the decrease for Topsy would amount to one-fourth of one ounce (21-100 oz.) per day, while Palmer would have a similar increase. These changes are too slight to have any practical importance. The figures given in the above table would therefore seem to justify the conclusion that the nutritive effect of the en- silage ration was the same as that of the corn fodder rations. The influence of the ensilage ration is shown to be slightly to increase the quantity of milk given without increasing the total solids of the milk, neither proportionally (Palmer), nor absolutely (Topsy). In other words, its influence was to make the milk somewhat more watery. BUTTER PRODUCED. The milk from both cows was set in a Cooley can and sub- merged in ice water, each milking by itself. The cream ■was drawn off after twelve hours. It was properly cured and afterwards churned, taking three and a half days’ mess into each churning. As this part of the experiment was thought of no considerable importance at the beginning of the experiment, the milk was not set separately, nor was the butter produced subjected to chemical analysis. The butter was salted and well worked before being weighed. The total amount of butter produced during the experi- ment was: Period I (Corn Fodder) ... 40.38 lbs. Period II (Ensilage) 38.63 lbs. Period III (Corn Fodder) 33.62 lbs. 27 The mean between the first and third periods will be 37.00 lbs., or 1.63 lbs. less than was actually produced during the ensilage period. If we take into account the last two weeks of each period and calculate the number of pounds of milk which was re- quired to make one pound of butter we get the following: ONE POUND OF BUTTER PRODUCED FROM Period I 21.66 lbs. of milk. Period II 20.43 lbs. of milk. Period III 23.42 lbs. of milk. The average of first and third periods is 22.54 lbs., or 2.11 lbs. more than the number of pounds which was required to make one pound of butter during the ensilage period; on account of the ensilage feed one pound of butter was con- sequently produced from 2.11 lbs. of milk less than would have been the case if corn fodder had been fed during the period. This is a result that might seem contrary to what we found before in regard to the quality of milk produced and the total production of milk fat. We found a decrease in the quantity of milk given, a decrease in the per cent, of milk fat given in one case, a smaller increase in the other, and a decrease in both cases, as regards the total production of milk fat. Under these circumstances, how could more butter be produced during the ensilage period than would have been produced had the corn fodder period been con- tinued throughout the experiment? The answer lies in the fact that only a portion of the fat present in the milk is re- covered in the butter. The churnability of the milk fat varies, and seems to be influenced mainly by the food given the cow. By the churnability of the fat we understand the percent- age of milk fat which is churned out and reappears in the butter. We shall see in the following table the churnabil- ity of the fat in the different periods of this experiment. For this purpose we assume the butter to contain, on an av- erage, 85 per cent, of fat since it was not analyzed. As we want to find out the influence of the rations in each period 28 we have to throw out the first week of each period, the milk given during this week being influenced, doubtless, by the feed in the preceding period. If we then only consider the last two weeks of each period we have CHURN ABILITY OF MILK FAT. From Milk of Both Cows. Period. Butter. Butter fat. (85 per ct.) Milk fat. Churned out lbs. lbs. lbs. Per cent. r 6.50 1 I .... ... 1 7.00 6.75 6.88 l. J ..23.06 25.19 91,54 f 7.00 i II ... i 6.50 7.25 l # ..22.53 24.18 93.19 i 5.75 J r 5.75 1 Ill .. ..A i 5.56 5.62 l 1 * ..19.12 24.75 77.23 5.56 i J The average churnability of the milk fat for the first pe- riod of the experiment was 91.54 per cent., on the assumption that the butter contained 85 per cent, fat; in other words, of the fat which the cows produced in their milk during this period, 91.54 lbs. out of every 100 pounds of fat in the milk was recovered in the butter; in the second corn fodder pe- riod, 77.23 per cent, was churned out; the mean of these two figures, 84.39 per cent., we then take as the churnability of the milk fat on the corn fodder feeding. On the ensilage feeding, 93.19 per cent, (see above table) was churned out, or 8.80 per cent. more. On Plate III C, is represented "graphically the average quantities of milk fat in both cows’ milk (A), and also the quantities of fat which were recovered in the butter (B); the curves connecting the weekly averages show the general run of the churnability of the milk fat. The parts of the lines falling between the curves represent the quantities of 29 fat which are lost in the skim milk and the butter milk. The more the curves approach one another the less waste; the greater waste came after the corn fodder feeding had been discontinued, and the smaller at the end of the ensilage pe- riod. If we take only the last week of each period into consid- eration, the following results were obtained: Butter. Butter fat. Milk fat. Churn’d out. Aver- age. Differ- ence. Period I, lbs. 13.63 13.00 11.18 lbs. 11.59 11.05 9.50 lbs. 13.12 11.61 12.38 pr cent. 88.35 95.15 76.74 pr cent. pr cent. Period II 82.45 + 12.60 Period III The difference in the churning quality of the milk is here 12.60 per cent, in favor of the milk from the ensilage period. This result shows a greater improvement of the milk, as regards this point, than is shown by consideration of the data from the last two weeks of each period. This may be only accidental or it may tend to show that the feed influ- ences the churnability of the milk fat even after the lapse of more than a week. We know too little yet about this question to say which is more likely to be the case. Considered either way it is a very striking result. If con- firmed by subsequent experiments it tells us that one tenth part more of the fat in milk is recovered on ensilage feed- ing than on corn fodder feeding. It is possible, but by no means proven by this one experiment, that this difference in the churnability of the milk fat is caused by the advanta- geous influence of succulent feed on milk. If this is the case, it will explain the many reports of increased butter production on ensilage feed. Practical farmers have re- ported results from feeding ensilage to their dairy cattle, testifying in hundreds of cases that they got an increase in the butter produced from the herd. At the same time scien- tists in careful and, as far as they go, trustworthy experi- ments have shown that the milk produced by ensilage did not change in composition, or only slightly, as regards the percentage of fat in the milk. This seeming contradiction 30 evidently is accounted for by the fact brought forward in the above, that the milk fat of the ensilage milk is more easily churned out. CHURN ABILITY OF MILK FAT. This question of the churning qualit}^ of milk has been studied by but few experimenters. As it is a very important point we shall here consider it a little in detail. Prof. Henry E. Alvord gives some data bearing on this question which we reproduce below.* For the sake of uni- formity we will calculate the results on the percentage of fat reappearing in the butter, instead of basing the calcula- tions on the weight of butter itself. As before, we assume that the butter contained 85 per cent, of fat. The trials were made at Houghton farm; the first table below gives the average products of the same lot of cows fed differently in different months; the second table gives the results of a similar trial with a single cow “ selected for the apparent uniformity of her product, and of her health, ap- petite, and general condition.” Table I . Found in 100 lbs. of milk. Dry fed — hay and grain in April. Fed com ensil- age and grain in March. On good pas- turage alone in May. Actual fat in milk 5. 12 lbs. 4.87 lbs. 4.13 lbs. Butter fat obtained 4.21 lbs. 3.71 lbs. 3.58 lbs. P. ct. of fat churned out 82.17 p. ct. 84.80 p. ct. 86.64 p. ct. Table II. Trial With Single Cow. Found in 100 lbs. of milk. Fed hay and grain in March. Fed corn en- silage and grain in March. Fed corn en silage alone in April. Fed on grass alone — pas- turage in May. Actual fat in milk 4.76 lbs. 4.42 lbs. 3.93 lbs. 4.64 lbs. Butter fat obtained . . . 3.60 lbs. 3.73 lbs. 3.36 lbs. 4.04 lbs. P. ct. of fat churned out 75.53 p. ct. 84.43 p. ct. 85.43 p. ct. 87.02 p. ct. * Proceedings of the Society for Prom, of Agr. Science, 1883-84, pp. 23-24, 31 These results are in the same direction as those obtained in the experiment under discussion; there is a marked improve- ment in the churning quality of the milk, especially when we consider the figures from a single cow in table II, where there is an extreme difference of 11.49 per cent, between the milk from dry feed and from succulent feed. Prof. Alvord says the results indicate that “ the greater proportion of succulent food, the more completely the churn will do its work.” Experiments by Dr. E. Lewis Sturtevant made at the New York Experiment Station, in 1883, partly substantiate these results.* Four cows were used in this experiment, and the feed was changed about ev'ery week. Only the most neces- sary data are given below; also here 85 per cent, is assumed as the fat content of the butter. The figures are rearranged for our purpose; they represent the daily averages for last three days of each period. Period. Feed. Milk fat. Butter fat. Churn’d out. I Hay, corn, meal, bran oz. 46.00 oz. 38.82 per ct. 84.18 II Hay, bran 48.54 39.42 8L.21 Ill Hay, gluten meal 47.23 30.17 63.89 IV Hay, corn meal 40.72 30.39 74.63 V Corn meal, ensilage 39.36 25.86 65.69 vi..::::: ::: Ensilage 27.64 22.46 81.25 VII Hay, coin meal, bran 39.92 30.40 76.14 The feed in the first period gave the best results as to the amount of butter produced, and next to this feed, the en- silage period comes; the transition period, ISTo. V, on the other hand, gave the lowest results of all. The percentage churned out naturally decreases somewhat on account of of the advancing lactation period. It is a question, how ever, if the experiment was not divided up into too short periods, and if the influence of the feed in one period did not stretch over any longer time than just the three or four days of the following period which was here left out of con- sideration. If this was the case, and it would be strange if * Annual Report N. Y. Agr. Exp. Station, 1883, pp. 95-116. 32 it was not, then the figures in the preceding table can be taken only as representing approximately the effect of the various foods on the butter yield. Dr. Sturtevant concludes from his experiment, — a conclusion which is sustained by all data that I have been able to gather on this question, that “ the butter which may be obtained from the milk seems more dependent upon the character of, than upon the compo- sition of the foody A preliminary, not yet published, experiment on Green vs. dried grass for milk, carried on at this Station last year by Dr. H. P. Armsby, gave results going in this same direction. In this case the percentage of fat in the butter was deter- mined directly. Only one cow was experimented on; corresponding quan- tities of green and of dried grass were fed, and in addition, the same quantity of bran. The following table gives the average production per day: Date. Feed. Milk fat. Butter fat. Churn’d out. lbs. lbs. Per ct. June 9-15, 1887 Green grass and bran .939 .856 91.16 June 23-29, 1887 Dried grass and bran 1.003 .817 81.37 This shows a difference of nearly 10 per cent, in churna- bility of the milk fat in favor of the milk from the succu- lent feed.* If we were to seek an explanation of the peculiarity shown by these different experiments we might find such a one in conditions similar to those which prevailed in the ex- periment now under discussion. Referring to the table on p. 22, we remember that the milk decreased in percentage of total solids, casein, and milk sugar, during the ensilage period. How this will affect the churn- ability of the milk fat is indicated, if not yet definitely set- tled, by the investigations in regard to the viscosity of milk by Dr. S. M. Babcock, Chief Chemist of this Experiment Station, late Chemist to New York Agricultural Experiment Station. Dr. Babcock has called attention to the fact that * See also, Dr. W. Fleisc liman, Das Molkereiwesen, 1876, p. 597. 33 the viscosity of the milk has a decisive influence on the work done by the churn;f the more viscous the milk the less butter is produced. The total solids and the other constitu- ents of milk influence the milk in a different way, the casein and still more the albumen of the milk increasing its viscosity more than the other constituents, and as a conse- quence decreasing the churning quality of the milk. Al- though the viscosity of the milk was not determined in the experiment, it is safe to assume that it would have been less during the ensilage period than in the other periods, for the reasons given above; and consequently the butter fat could be churned out better. This may seem rather hypothetical with our present knowledge of this question, but further ex- periments will have to decide whether or not the conclu- sions drawn above are correct. DIGESTIBILITY OF RATIONS FED. As stated in the introduction to this discussion the digest- ibility of the different rations was determined during the third week of each period. We shall here give the detailed results of one cow from a single period to show the method of determining the digestibility of a ration, and as to the rest, confine ourselves to give directly the digestibility co- efficients found for the rations. Below will be found the chemical composition of the six samples of dung which were sampled during the experiment: Composition of Samples of Dung. Name of Cow. Water. Dry matter. 100 Lbs. Dry Matter Contained Ash. Ether extr. Crude fiber. Protein. N.-free extract Album- inoids. Amides. Topsy— per ct. per ct. per ct. perct. per ct. per ct. per ct. per ct. per ct. 1st period . . 83.08 16.92 12.16 3.07 24.43 11.73 48.61 9.75 1.98 2d period . . 83.46 16.54 15.89 2.49 23.94 11.76 45.92 9.85 1.91 3d period . . 82.80 17.20 11.81 2.33 23.78 11.83 50.25 9.90 1.93 Palmer— 1st period. . 83.35 16.65 13.04 2.34 22.94 11.98 49.70 9.75 2.23 2d period . . 83.93 16.07 16.13 3.11 22.60 11.47 46.69 10.09 1.38 3d period . . 82.52 17.48 12.66 2.50 22.41 11.76 50.67 9.66 2.10 f Fifth Annual Report N. Y. Agr. Exp, Station, pp. 323-330. C 34 DIGESTIBILITY OF TOPSY’S RATION, FIRST PERIOD. Dry matter. Organic matter. Ether extract. Crude fiber. Protein. Carbhy- drates Albu- minoids. Amides . FED. lbs. lbs. lbs. lbs. lbs. lbs. lbs. lbs. 18.00 lbs, of corn fodder 14.64 13.88 .26 3.95 1.41 8.26 1.05 .36 10.50 lbs. of bran . . . 9.18 8.55 .45 1.07 1.79 5.24 1.19 .60 2.00 lbs. of corn meal .02 lbs of salt 1.80 .02 1.78 .08 .05 .19 1.46 .16 .03 Total 25.64 24.21 .79 5.07 3.39 14.96 2.40 .99 EXCRETED. 62.31 lbs. of dung.. . 10.54 9.26 .32 2.57 1 . 24* 5.13 1.03 .21 DIGESTED. 15.10 14.95 .47 2.50 2.77 9.83 1.37 00 £- Nutritive ratio, 1 :6.2 . Percent, digested.. 58.9 61.8 59.5 49.3 81.7 65.7 57.1 78.8 *50p9rcent. or 0.62 lbs. was re-digested by a pepsin-pancreas solution; the percentage of digestible protein has been corrected for this amount. No attempt has been made to make a similar correction for the digestibility co-efficients cf either albuminoids or amides. The percentages in the last line are found in the following manner. We take, as an example, the dry matter. From the table it will be seen that the food contained in all 25.64 pounds of dry matter; in the dung the cow excreted 10.54 pounds, making the total dry matter digested 15.10 lbs., or 100 x 15.10 — 25~G4 58,9 P er cen k This percentage is then, what is called “ the digestibility co-efficient ” for the dry matter of the corn fodder ration. Below will be found the digestibility co-efficients of the rations fed during the various periods. 35 DIGESTIBILITY OF RATIONS FED. — IN PER CENT. Period. Name of cow. Dry matter. Organic matter. Ether extract. Crude fiber. Protein . N. free extract. Albuminoids. Amides. T i Topsy 58.9 61.8 59.5 49.3 81.7 65.7 57.1 78.8 r - i Palmer. . . . 60.1 63.3 69.9 52.4 82.0 66.3 59.1 77.2 ITT i Topsy 58.2 60.4 69.9 49.6 79.1 64.0 54.9 79.4 III... | Palmer. . . . 57.4 60.6 67.6 45.9 79.7 63.9 57.7 77.8 Average digestibility of corn fodder ra tion . . . 59 62 67 49 81 65 57 78 TT i 1 Topsy 64.4 67.8 76.8 67.2 83^9” 67.3 57.9 86.2 II.... | 1 Palmer. . . . 62.4 66.2 71.4 53.7 83.8 69.4 55.6 90.0 Average digestibility of ensilage ration . . 63 67 74 61 84 68 57 88 We note here that the ensilage ration has a higher digestibil- ity than the corn fodder rations ; not a very marked difference, but still a perceptible one, especially as regards the dry matter, crude fibre and amide nitrogen of the rations. Also the protein of the ensilage ration is shown to be slightly more digestible than that of the corn fodder ration. As will be remembered, the grain feed fed in connection with the corn fodder and the ensilage was the same and given in the same quantities; we may therefore be justified in ascribing the difference in the digestibility of the rations to different digestibility of the corn fodder and the ensilage. If we assume certain digestibility co-efficients for the components of the grain feed given, the bran and the corn meal, we can find out how much of the digestible matter of: the ration was derived from these feeding stuffs, and, by difference, how much from the corn fodder or the ensilage. We get in this way the relative digestibility of the two fod- ders. For this purpose we shall assume that the follow- ing percentages of the constituents of the grain feed were digested. 35 Fat. Crude fiber Protein. N.-free extract. Bran 70 23 88 75 Corn meal 85 62 79 91 Figuring now on the supposition that 70 per cent. (=.32 lbs.) of the fat contained in bran, is digestible, 23 per cent. (= .25 lbs.) of the crude fiber, etc., we get results as shown below. DIGESTIBILITY OF CORN FODDER IN TOPSY’S RATION, PERIOD I. | Digestible Matter of Fat. (Ether ex- tract.) Crude fiber. Protein. N.-free extract. lbs. lbs. lbs. lbs. Whole ration .47 2.50 2.77 9.83 Bran .32 .25 1.58 3.93 Corn meal .07 .03 .15 1.33 Bran and corn meal .39 .28 1.73 5.26 Corn fodder (by difference) .08 2.22 1.04 4.57 Corn fodder in per cent 30.8 56.2 73.6 55.3 In the same manner we calculate the results for the other rations for both cows. To avoid too large a number of fig- ures we shall here only give these results and also the aver- age figures, these giving then the relative digestibility co-efficients for Yellow Dent Corn Fodder and Sweet Corn Ensilage, on the assumption that the bran and corn-meal fed along with the fodders had the digestibility given above 37 RELATIVE DIGESTIBILITY OF CORN FODDER AND ENSILAGE (IN PER CENT.) A . — Corn Fodder. Period. Name of cow. Ether extract. Crude fiber. Protein. N.-free extract. I Topsy Palmer 30.8 63.6 56.2 61.2 73.6 74.0 55.3 55.2 Ill ( Topsy 61.5 56.8 66.7 51.9 Palmer 52.4 54.5 66.3 48.4 V Averafffi . . . 52 57 70 53 B . — Corn Ensilage. i— i H- 1 j Topsy 80.0 83.2 79.2 54.6 “ t Palmer 65.7 65.6 77.4 58.2 Average . . 73 74 78 56 One point is especially noticeable here: if we are only ap- proximately right in assuming that 23 per cent, of the crude fiber of the bran and 62 per cent, of the crude fiber in the corn meal were digested, we see that the crude fiber of the ensilage was considerably more digestible than that of corn fodder, the co-efficients found being 57 per cent, and 74 per cent., respectively. Under “ ether extract” is included a variety of bodies, fat, chlorophyll, wax, different biliary products, etc.; the digestibility co-efficients for the ether ex- tract therefore are of less accuracy and value than are those found for the other components of fodders. As regards the digestibility of corn ensilage we have but very scant information; only one experiment bearing directly upon this point has ever been made, and the ensi- lage (made from esparcet or sanfoin, a legumenous forage plant) was here shown to be less digestible than the corre- sponding dried fodder. Otherwise, everything that has been said as to the digestibility of ensilage — and there has been considerable said and written on this point — is mere guess-work and opinions, without any solid foundation ob- tained from scientific investigations. It has been generally 38 considered till now that the ensilage was less digestible than the corresponding corn fodder. In the present experiment the digestibility of the ensilage was shown to be higher than that of corn fodder. As has been explained in the preced- ing, the ensilage was of another and larger variety than the corn fodder. Further experiments evidently are necessary to decide whether this improvement was due to the peculiar variety of ensilage or to the change in the fodder caused by the siloing process. The experiment as originally planned was intended to bring more light on this point than was now obtained. ARTIFICIAL DIGESTION. The feeding stuffs used in this experiment and the rations fed were subjected to artificial digestion, according to the method devised by the German scientist, Dr. A. Stutzer. The fodders are dried and ground finely and treated with a dilute pepsin solution for forty-eight hours at about 102° F.; afterwards the residue is treated with a pancreas (sweet bread) solution for twenty-four hours. This method gives nothing but the nitrogen digested out by the solutions. In all cases either duplicate or triplicate determinations were made. PERCENTAGE OF DIGESTIBLE PROTEIN FOUND BY Artificial digestion. Natural digestion. Yellow dent corn fodder per cent. 66.0 62.8 85.2 84.2 80.1 81.4 per cent. Sweet corn ensilage Bran Corn meal Corn fodder ration 80.7 83.9 Ensilage ration The difference in the digestibility of the corn fodder and the ensilage is too small to be of any importance. Compar- ing the results obtained by the artificial method, as regards the rations fed in the experiment with those found by actual observation, it will be seen that there is a most striking agreement between the two methods, the difference being 39 within 2.5 per cent, of the protein present in the rations. This result gives additional testimony to the value of the method for the determination of digestible protein in feed- ing stuffs. CONCLUSIONS. In the preceding we have followed, step by step, the influ- ence which the feeding of ensilage during the second period of the experiment had on the general condition of the two cows used in the experiment, on the quantity and composi- tion of the milk, the total production of the different con- stituents of the milk, the butter yield, and finally, the digestibility of the ensilage ration, compared with that of the corn fodder rations. This one experiment does not settle any disputed question; it only indicates in which direction the questions are to be decided. The reader cannot be warned too much from drawing gen- eral conclusions from the points which have been brought forward in this discussion. The conditions of experiments similar to this are involved and multifarious, and the possi- bility of some error creeping in at any place is not obliter- ated by whatever painstaking and watchful attention there may be laid down in the experiment. Only where the re- sults obtained coincide with those found in previous experi- ments are we, therefore, justified in saying that the general effects ofjhe feeding of corn ensilage are such as shown here. The one point which in the writer’s opinion this ex- periment in connection with previous ones has proved is that Ensilage on account of its succulence has a beneficial influ- ence on butter production , causing a larger part of the milk fat to be recovered in the butter, or what is the same from the dairyman’s standpoint, causing less waste of butter to occur in the churning. As for other points which this ex- periment has shown, further investigation will be necessary to demonstrate if we have to deal with laws or with acci- dental circumstances. It is intended to follow up the line of study entered upon in this experiment in the coming 40 years and, if possible^ to carry it through till the ends sought for are obtained, viz.: a full understanding of the specific influence of ensilage feeding on milk production. The results obtained in this experiment may be summa- rized as follows: 1. The live weight of the cows increased directly after the first corn fodder period, and decreased again directly after the ensilage period, apparently on account of increased retention of food or water in the body of the animals. 2. The milk produced during the ensilage period was poorer in composition as regards total solids and casein, while the percentage of fat in the milk was smaller in one case and larger in the other, than was that produced in the corn fodder periods. 3. The quantity of milk given decreased during the en- silage period. 4. The quantities produced of milk solids, milk fat and casein decreased on the ensilage feed. 5. Considering the quantities of milk solids, milk fat and casein produced by one pound of digestible matter in the en- silage ration and in the corn fodder ration we find practi- cally no difference in the nutritive effect of the two rations, only that the ensilage ration produced a somewhat thinner milk. 6. 12.60 per cent, more of the fat was churned out from the mixed milk of both cows, when the cows were fed on ensilage than when they received com fodder, the last week of each period being considered. 7. The digestibility of the ensilage ration was somewhat higher than that of the corn fodder rations; the crude fiber and the protein of the sweet corn ensilage appear to be more digestible than the crude fiber and protein of the yellow dent corn fodder. 8. The method for artificial digestion of fodders, devised by Dr. A. Stutzer, gave results closed concordant with those found by the determination of the actual digestibility of the rations. F. W. A. WOLL. I UNIVERSITY OF WISCONSIN* Agricultural Experiment Station. BULLETIN NO. 16 . A NEW METHOD FOR DETERMINING FAT IN MILK. MADISON. WISCONSIN. JULY, 1888. tW^The Bulletins and Annual Reports of this Station are sent free to all residents of this State u'ho request it. DEMOCRAT PRINTING COMPANY, STATE PRINTERS UNIVERSITY OF WISCONSIN Agricultural Experiment Station. BOARD OF REGENTS. THE STATE SUPERINTENDENT, ex officio. State at Large, State at Large, 1st District, - 2d District, 3d District, 4th District, 5th District, 6th District, 7th District, 8th District, 9th District, Hon GEO. H. PAUL, President, Hon. E.W. KEYES, Ch’n Ex. Com. Hon. J. G. McMYNN. Hon. HENRY D. HITT. Hon. GEO. RAYMER. - - Hon. GEO. KCEPPEN. Hon. HIRAM SMITH. Hon. FRANK CHALLONER. Hon. C. H. WILLIAMS. Hon. WM P. BARTLETT. - Hon. R. D. MARSHALL. Secretary, E. F. RILEY, Madison. J Experiment Station Committee , Regents, SMITH, HITT, and WILLIAMS. OFFICERS OF THE STATION. T. C. CHAMBERLIN, LL. D., Prof. W. A. HENRY, Agr. B., Prof. S. M. BABCOCK. Ph. D. F. G. SHORT, F. W. A. WOLL, M. S., LESLIE H. ADAMS, Miss N. M. NOTT, President. Director. Chief Chemist. Assistant Chemist. Second Assistant Chemist. Farm Superintendent. Clerk and Stenographer. Office, Chemical Laboratory, 16 Agricultural Hall. 18 Agricultural Hall. Experimental Fields and Barn on the University Farm, adjoininq College Campus. TELEPHONE CONNECTIONS. A NEW METHOD FOR DETERMINING FAT IN MILK. By F. G. SHORT. The possession of a quick, accurate and inexpensive method for determining the total fat in milk, simple enough to be used by persons of ordinary education who have not been trained in the chemical laboratory, is of the highest importance to all persons engaged in handling dairy prod- ucts. The demand for such a method, if it can be found, is apparent on all sides, for without it a large amount of guess work, if it cannot be characterized by the stronger word ignorance, must continue to impede our progress toward a higher standard in dairy matters. Not only does the de- mand come from the butter and cheese factories where the need of such a method is keenly felt, but also there are loud calls for it from dairymen and breeders of dairy stock. The practical dairyman desires to keep only such animals as will yield a profit for the feed consumed, having no practi- cal way of testing his cows except by setting the milk from each separately and churning the cream it produces, he finds the method too tedious and requiring so much time that it is given up, and he proceeds along the old path, gauging the ability of the individuals of his herd by the apparent quan- tity in milk given and the length of time a good yield is maintained. The breeder of dairy stock is no better off and although he may weigh the milk from each animal and keep careful records, he knows that this tells but part of the story, for it is quite possible that some individual in the herd giving the smallest number of pounds of milk during the year may have due her the largest total yield of butter fat. In order to weed out the herd and breed in butter lines intelligently something like an exact knowledge of the butter production of each individual must be known. No discussion will be entered upon at this point as to whether or not the fat content is a fair guage of the quality 4: of milk, for this is largely assumed by all who handle it, and this standard of judgment will without doubt continue in the future. It is not saying too much that if any great ad- vancement is to be made in dairy matters in the future, be it with a single cow or the whole herd, in creameries or cheese factories, such advancement will have its foundation upon a quick, accurate and simple method of total fat deter- mination; if this cannot be found, our progress is greatly delayed if not altogether impeded. At the suggestion of the Director of this Station, the writer some nine months ago undertook to see what could be done for the dairymen in this regard, and has since that date devoted his time largely to the discovery and perfecting of the method here- with described. THEORY OF THE PROCESS. The process depends on the following facts: That when a mixture of milk and a strong alkali is heated to the temperature of boiling water for a sufficient time, the fat of the milk unites with the alkali and form a soap which is dissolved in the hot liquid; at the same time the casein and albumen are disintegrated and become much more easily soluble. After the heating has continued for about two hours the mixture of milk and alkali becomes homogeneous and of a dark brown color. On the addition of an acid the soap is decomposed, the fatty acids are set free, and rise to the surface, while the albumen, casein, etc., are first precipi- tated and then dissolved. The insoluble fatty acids, thus obtained, constitute very nearly 87 per cent, of the total fat in the milk. APPARATUS. The process requires the following apparatus: Tubes, Fig. 1, made of soft lead glass about one-sixteenth inch thick. The lower part of the tube being about five inches long and fifteen-sixteenths of an inch in diameter. The upper part of the tube five inches long and one-fourth inch inside diameter. 2nd. Three pipettes, Fig. 2, one holding when filled up to the mark B, on the neck, 20 cubic centimeters, (about two- thirds of an ounce), this being the exact amount of milk to be taken for analysis; the other two pipettes holding ten 5 cubic centimeters each, for measuring the alkali and acid used. 3d. A scale. Fig. 3, divided in millimeters for measuring the column of fat, when the analysis is finished. The one used by the writer is a folding boxwood rule; but any rule divided in millimeters will answer the purpose. 4th. A water bath. Fig. 4, made of sheet copper. It is provided with a rack to hold the tubes while being heated, also a feed and overflow (C) to keep the water in the bath at a constant level. In the cut the side is broken away to show the rack and method of supporting the tubes in the bath. 5th. A wash bottle. Fig. 5, to hold hot water. SOLUTIONS REQUIRED. The solutions required for the process are as follows: No. I. 8.75 ounces (250 grams) caustic soda and 10.7 ounces (300 grams) caustic potash dissolved in 4 pounds (1809 grams) water. Use ten cubic centimeters for each analysis. No. II. Equal parts of commercial sulphuric and acetic acids. The acetic acid should be of 1.047 specific gravity. Use ten cubic centimeters of the mixed acids for each analysis. DIRECTIONS FOR ANALYSIS. Taking Samples. — Mix the milk thoroughly by pouring from one vessel to another, avoiding as much as possible the formation of air bubbles; warming the milk to 80*90° Fah. will prevent frothing to a large extent. After mixing allow the milk to stand one or two minutes, to permit the air bubbles to escape before taking samples. Fill the 20 c. c. pipette. Fig. 2, by placing the lower end in the milk and sucking until the milk rises in the tube above the mark on the side. Place the finger quickly on the top of the tube and allow the milk to run out slowly, until it falls to the mark on the side of the tube; then let the contents of the pipette run into one of the analytical tubes. Fig. 1, blowing out the last few drops. 6 Adding the Alkali . — Fill one of the 10 cubic centimeter pipettes to the mark on the side, with alkali, and allow the solution to flow into the milk just measured. Place the finger on the top of the tube and shake the tube until the milk and alkali are well mixed. A rubber cot on the finger will pro- tect it from the action of the alkali. Treat all samples in the same way. Place the tubes in the rack, B, in Fig. 4, set the rack and tubes in the water bath. Fig. 4, and heat the bath until the water boils; continue boiling for two hours, or until the contents of the tube become homogeneous and of a dark brown color similar to that of sorghum molasses. After the tubes have boiled for one hour remove the rack and tubes from the bath and examime the tubes to see if the contents are well mixed. If a whitish layer of casein and fat is found floating on the surface of the liquid, gently shake and roll the tubes till the contents are well mixed. Return tubes to water bath and boil one hour. The tubes are then ready for the addition of the acid. Adding the Acid . — Remove the rack with the tubes from the water and allow them to cool to about 150° Fah. Then by means of the pipette, add 10 cubic centimeters of the acid mixture to each tube, slowly, so as not to cause the contents of the tube to froth over. Mix the acid with the contents by running a small glass tube to the bottom of the mixture and blowing gently. Place the rack and tubes again in the bath and heat to boiling for one hour. Remove the tubes from the water and then by means of the water bottle, Fig. 5, fill the tubes with hot water to within one inch of the top. The fat will then rise to the top of the water. Replace the tubes in the bath and allow them to stand in the hot water, without boiling, for one hour. At the end of this time remove the tubes from the bath, one at a time, and measure while hot. Measuring the Fat . — By reference to Fig. 0, the reader will observe that the lines C and D, representing the upper and lower limits of the column of fat, do not extend straight across the tubes; but are slightly curved. In measuring the column of fat, place the rule on the tube so that the line D will coma opposite the lowest part of the curved line of the fat, D* 7 Fig. 6; then read up the scale to the division coming oppo- site the lowest part of the curved line C, Fig. 6. The num- ber of divisions on the rule between C and D, is the length of the column of fat in millimeters. The per cent, of fat in the milk is then calculated from the following formula and data: Amount of milk taken, 20 cubic centimeters. Specific gravity of milk, 1.032. Specific gravity of insoluble fatty acids, .914. Per cent, of insoluble fatty acids in butter fat, 87. From the above data we have the following formula: 100 a X b X C ~x d X e Where a = the length of the column of fat in millimeters, b = the value of one linear millimeter of measured fat expressed in cubic centimeters. The value of b will vary, according to the size of the tube used, c = specific gravity of the insoluble fatty acids, d = 20.64 grams, or the volume of milk taken for analysis multiplied by its specific gravity, e = per cent, of insoluble fatty acids in butter fat. x = per cent, of fat present in sample of milk taken for analysis. Substituting the figures obtained by an actual an- alysis the formula would be 100 X x —x =; 4 12 20.64 X .87 Per cent, of fat in sample of milk analyzed. If the process has been conducted according to the above directions the column of fat will be free from impurities and the line of separation between the water and fat will be perfectly clear. On first rising to the surface the fat is slightly turbid owing to the presence of a small quantity of water. Although this will make no appreciable difference in the measurement of the fat, it may if desired be obtained perfectly clear by removing the tubes from the bath and allowing them to cool slowly. The crystalization of the fat causes the finely divided water, which is distributed through the fat, to collect in drops which sink to the bottom when the tubes are again heated, leaving the fat perfectly clear. 8 The analyst may fail to obtain correct results from the following causes: Either the column of fat may contain flecks of undecomposed casein, which would increase the volume of fat, thereby giving too high a per cent., or a small quantity of butter fat may remain unsaponified, which will also give too high results. These errors are both caused by insufficient heating of the milk with the alkali, and may be easily obviated by taking care to heat the mixture of milk and alkali for two hours at least. If not pressed for time it is better to heat two and one-half hours and thereby remove all risks of the above errors. If milk containing more than six per cent, is to be tested, the mixture of milk and alkali should be heated, at least, three hours. In such case it would be better, perhaps, to take ten cubic centime- ters in place of the usual amount. Before adding acid the tubes and contents must be allowed to cool to 150 Fah. at least. If added at a higher tempe r ature, the contact of the strong acid with the hot alkali solution will generate sufficient heat to cause the contents of the tube to boil with explosive violence, throwing out the contents of the tube and spoiling the analysis. If after the addition of hot water the tubes are allowed to stand in boiling water, small bubbles of gas are given off by the continued action of the acid on the casein. These bubbles rise through the column of fat, rendering it turbid and causing difficulty in measuring. The bottles containing the solutions of acid and alkali should be kept corked when not in use. If the acid bottle be left open the acetic acid will evaporate and the acid will not dissolve the casein. The alkali bottle should be kept closed to prevent absorption of carbonic acid and conse- quent weakening of the solution. To ascertain the accuracy of this process, duplicate analy- sis of the same milk have been made both by the regular gravimetric method and the new process. In comparing the results obtained by the two methods we must keep in mind the fact that the new process is intended for commer- cial analysis and does not claim the extreme accuracy called for in scientific work. The slight variations between the gravimetric and the new method are due to the fact a 9 that the data used in calculating the per cent, of fat are the averages of a larger number of milks. From these aver- ages individual milks may vary enough to introduce a small error. This variation, however, is rarely more than two- tenths of one per cent., the usual error being no more than by the gravimetric method. With herd milk the difference between the two methods would be less than in the analysis given below, as these are almost all from the milk of indi- vidual cows. Owing to the individual differences that exist in the milk of single cows the analysis of such milks is the severest test to which a new process can be put. Following is a list of the cows whose milk has been analyzed separately. Name of Cow. Breed. Calved. Topsy Half Blood Holstein October, 1887. Palmer Grade Short-horn Sept., 1887. Sylvia High Grade Jersey Oct. 3, 1887. Bessie Grade Jersey Jan. 12, 1888. Rose Grade Jersey October, 1887. Cowry Full Blood Jersey Last calf Nov., 1884. Mattie Half Blood Holstein Oct. 3, 1887. Purcell Native Fall, 1887. Rusk Grade Jersey Jan. 24, 1888. Doubtful 2nd Grade Jersey Dec. 29, 1887. Daisy 2nd Grade Jersey Roan Grade Short-horn April 14, 1887. Gipsy Grade Short-horn Sept., 1887. Jessie Grade Jersey Fall, 1887. Sylvia 2nd Grade Jersey Jan. 27, 1888. Hopsie Full Blood Holstein j Owned by E. D. Hammeka Full Blood Holstein 1 Frost, Almond, Wis. Several samples of milk from pure blood Holsteins were sent to the Station by Mr. E. D. Frost. Mr. J. A. Smith, of Saukville, also contributed samples of factory milk. Samples of the morning’s milk from each of the above cows, except the last two, were brought each morning to the labor- atory and immediately weighed out for gravimetric analysis; at the same time the milk was analyzed by the new process, two or more duplicates being measured out and the analysis finished within three hours. The following table gives the results of 41 milks analyzed in this manner. The gravimetric method used is the same as that given by Dr. Babcock in Report of the New York Agl. Exp. Station, 1883, p. 167. 10 The following table gives the comparative results ob- tained by the writer with the gravimetric and new methods: No. Name of cow Method. Date. Short’s. Gravi- metric. 1 Topsy 4.46 4.47 i Dec. 20, 1887 2 Topsy 4.33 4.47 Dec. 21, 1887 3 Topsy 4.47 4.38 i Dec. 22, 1887 4 Palmer 4.87 4.73 Dec. 22, 1887 5 Topsy 4.47 4.66 Dec. 20, 1887 6 Palmer 5.64 5.58 Dec. 24, 1887 7 Palmer 4.75 4.70 Dec. 26, 1887 8 Topsy 4.50 4.60 Dec. 26, 1887 9 Palmer. ....... 5.02 5.04 Jan. 2, 1888 10 Sylvia 5.90 5.92 Jan. 4, 1888 11 Bessie 4.55 4.68 Jan. 4, 1888 12 Rose . . 3.74 3.63 13 Cowry. ........ 8.91 8.97 14 Rose 3.22 3.23 Feb. 11, 1888 15 Mattie 2.61 2.75 Feb. 11, 1888 16 Cowry 6.96 7.23 Feb. 13, 1888 17 Purcell 3.96 3.99 Feb. 13, 1888 18 Mattie 2.75 2.95 Feb. 14, 1888 19 Rusk 3.86 3.99 Feb. 15, 1888 20 Doubtful 2nd. . 3.31 3.55 Feb. 16, 1888 21 Cowry 7.29 7.48 Feb. 16, 1888 22 Daisy 2d 4.27 4.46 Feb. 16, 1888 23 Roan 4.51 4.52 Feb. 17, 1888 24 Gipsay 3.64 3.84 Feb. 17, 1888 25 Cowry 7.30 7.37 Feb. 17, 1888 26 Sylvia 5.90 5.75 Mar. 13, 1888 27 Jessie 4.83 4.79 Mar. 14, 1888 28 Daisy 2d 5.27 5.05 Mar. 15, 1888 29 Sylvia 2d 4.55 4.77 Mar. 16, 1888 30 Jessie 4.57 4.75 Mar. 17, 1888 31 Herd 2.77 2.85 32 Herd 2.26 2.32 33 Herd 4.16 4.11 34 Herd . 2.11 2.17 35 Herd 1.78 1.84 36 Factory milk . . 3.50 3.47 37 Factory milk. . 3.80 3.64 38 Factory milk . . 2.90 2.86 39 Herd 3.41 3.49 40 Hopsie . . 3.83 3.75 41 Ham m Pika, . . 3.98 3.75 Remarks. Colostrum milk. From stripper. From stripper. Above milk partly skimmed. Above milk partly skimmed. Skimmed 2d time. From J. A. Smith, Saukville, ^ Wis. Sent by E. D. Frost, Almond, . Wis. 11 In order to determine if previous laboratory training is necessary to conduct analyses by this method, Mr. L. H. Adams, the farm superintendent, who has had no experience in chemical work, was given the apparatus with printed di- rections and made the following analyses without further instructions, the writer at the same time making gravimet- ric determinations of the same milk with the following re- sults: Analzyed by Adams. Analyzed by Short. Date. Milk. No. Short’s Method. Gravi- metric. 1 4.69 4.74 Feb. 21, 1888 Mixed milk , 2 4.38 4.18 Feb. 21, 1888 Mixed milk . 8 4.18 4.25 Mixed milk. 4 4.01 4.17 Feb. 22, 1888 Mixed milk , 5 *. 4.77 4.62 Feb. 23, 1888 Mixed milk . 6 4.22 4.37 Feb. 23, 1888 Mixed milk . 7 8.77 3.67 Feb. 24, 1888 Mixed milk . 8 4.25 - 4.17 Feb. 24, 1888 Mixed milk . 9 7.42 7.63 Feb. 25, 1888 Mixed milk . 10 3.58 3.56 Feb. 25, 1888 Mixed milk . 11 3.29 3.28 Feb. 25, 1888 Mixed milk . 12 4.56 4.45 Feb. 25, 1888 Mixed milk . Average 4.422 4.424 To give the method still further trial. Dr. Babcock con- ducted gravimetric analyses while two students pursuing agricultural studies, analyzed the same samples by the new method. Neither of the students had had any training in laboratory work. Printed instructions were given them as in the case of Mr. Adams; and they received no further aid. The students went through the several steps of the process once in order to familarize themselves with it, before making the analy- ses given below: 12 Analyzed by Students. Analyzed by Dr. Babcock. Student. No. Milk. Short’s method. Gravimetric. Date. 1 Herd milk . 4.08 4.13 Mar. 3, ’88 ... C. D. Wolfram 2 Herd milk . 4.00 4.00 Mar. 3, ’88. . . . C. D. Wolfram 8 Herd milk . 8.78 3.72 Mar. 5, ’88. . . . G. A. Carswell 4 Herd milk . 3.70 3.71 Mar. 5, ’88. . . . G. A. Carswell 5 Herd milk . 4.56 4.76 Mar. 6, ’88. . . . G. A. Carswell 6 Herd milk . 4.26 (?) 4.63 Mar. 6, ’88 G. A. Carswell 7 Herd milk . 4.29 4.48 Mar. 6, ’88 G. A. Carswell 8 Herd milk . 4.01 4.07 Mar. 7, ’88. . . . G. A. Carswell 9 Herd milk . 4.13 4.35 Mar. 7, ’88. . . . G. A. Carswell 10 Herd milk . 4.41 4.30 Mar. 7, ’88. . . . G. A. Carswell Average . . 4.11 4.22 In order to further test the method in hands of other par- ties and with different kinds of milk, complete sets of ap- paratus were sent to Mr. E. F. Ladd, chemist of the New York Agricultural Experiment Station, and to W. J. Ives, State Dairy Commissioner of Minnesota. These gentlemen were kind enough to make comparisons of the process with the regular gravimetric method. Mr. Ladd writes under date of May 20th, 1888, as follows: I have carefully tested the method worked out by Mr. Short for the de- termination of fat in milk, using the apparatus furnished by you. Below I give you the results of my several trials by the method, in comparison with gravimetric analyses: PER CENT. OF FAT IN MILK. No. Gravi- metric. Short’s method. 1 5.03 4.99 2 4.62 ( ;4.7i •4.74 8 4.60 4.71 4.60 4 5.00 i j 5.16 1 5.19 j 5.84 1 5.86 5.22 5 5.69 i i 6 5.13 i 7 4.88 4.88 8 6.95 j [ 6.97 i 7.10 ' 6.76 9 6.77 1 10 4.57 4.52 13 Nos. 2 and 5 were the mixed milk from several cows. Other determina- tions were with the milk of individual cows. I have tried several of the methods prepared for the estimation of fat in milk without success. The Lactobutyrometer method generally recom- mended as the best, has nearly always proved very unsatisfactory with the milk from the Station dairy. I consider Mr. Short’s method the most reliable of any yet offered as a substitute for gravimetric analysis of milk. (Signed) Very truly yours, E. F. Ladd.” The apparatus sent to W. J. Ives was tested by W. S. Eberman, chemist of the Dairy Department. The first analyses made by him are as follows: PER CENT. OF FAT IN MILK. No. Gravimet- ric. Short’s method. 1 3.50 3.38 2 3.80 3.31 3 3.60 3.36 4 3.40 2.29 5 4.00 3.61 A second set of analyses made by Mr. Eberman gave the following results: PER CENT. OF FAT IN MILK. No. Gravi- metric. Short’s method. 1 3.60 3.74 2 2.90 3.36 3 3.70 3.93 4 4.20 4.28 5 4.00 3.91 The method of gravimetric analysis used by Mr. Eberman was that of Wanklyn as modified by Davenport. Its essen- tial points are drying the milk, in a platinum dish, over a water bath; and the extraction of the dried residue with petroleum ether. It is a well known fact that Wanklyn’s u process almost invariably gives a lower per cent, of fat and the results are less uniform than those obtained by con- tinuous extraction of the dried residue with ether. This fact is sufficient to explain the differences between the two methods shown in the above table. * _ UNIVERSITY OF WISCONSIN- Agricultural Experiment Station. BULLETIN NO. 17. REPORT ON CORN, OATS, BARLEY AND POTATOES: GRAPE GROWING. MADISON. WISCONSIN, NOVEMBER. 1888. Iiulletins and Annual Iteports of this Station are sent free to all residents of this Slate who request it. DEMOCRAT PRINTING COMPANY, STATE PRINTERS, MADISON, WIS. UNIVERSITY OF WISCONSIN Agricultural Experiment Station. BOARD OF REGENTS. THE STATE SUPERINTENDENT, ex officio. State at Large, State at Large, 1st District, 2d District, 3d District, - 4th District, 5th District, 6th District, ?th District, 8th District, Hon. GEO. H. PAUL, President. Hon. E. W. KEYES, Ch’n Ex. Com. - Hon. J. G. McMYNN. Hon. HENRY D. HITT. - Hon. GEO. RAYMER. Hon. GEO. KCEPPEN. - Hon. HIRAM SMITH. Hon. FRANK CHALLONER. Hon. C. H. WILLIAMS. Hon. WM. P. BARTLETT. 9th District, Hon. R. D. MARSHALL. Secretary, E. F. RILEY, Madison. J Experiment Station Committee, Regents SMITH, HITT and WILLIAMS. OFFICERS OF THE STATION. T. C. CHAMBERLIN, W. A. HENRY, - S. M. BABCOCK, - F. H. KING, F. G. SHORT, F. W. A. WOLL, LESLIE H. ADAMS, Miss N. M. NOTT, President. Director. - Chief Chemist. Physicist. Assistant Chemist. 2d Assistant Chemist. Farm Superintendent. Clerk and Stenographer. Office and Laboratories , in Agricultural Hall , University Grounds. Experimental Farm, with buildings, joins the college grounds on the west. Telephone connection. • REPORT ON CROPS FOR 1888 . L. H. ADAMS. INDIAN CORN. Of thirteen varieties of dent corn most of which were advertised to mature in southern Wisconsin, only three were found sufficiently early to depend upon for a general crop, viz.: Pride of the North , North Star Golden Dent and Queen of the North. The first two varieties have been en- dorsed by the Station for several years. The Queen of the North is a larger form of the Pride of the North, and conse- quently a few days later than the last named variety, but in an ordinary season it can be relied upon to mature in south- ern Wisconsin. For that portion of the state that can not mature the dent varieties, the Station has found nothing superior to the King Phillip, unless it be Sibley’s White Flint, a variety that at- tracted much favorable comment from visiting farmers, who saw it growing on our grounds the past season. One peck of seed of this variety was received from The Hiram Sibley Seed Co., Chicago, 111., last spring; it was drilled in rows that were three feet and two inches apart, and it averaged a stalk every six and one-half inches. Notwithstanding the thick- ness of planting the corn attained a height of nine feet and produced exceptionally fine large ears that were well filled out at the lip. Twenty-five stalks taken at random from the field yielded eighteen well developed ears; now, unless it be borne in mind how thick the corn stood, this yield of ears will seem very common place, but, as the crop was in- tended for the silo, the idea at planting time was to grow as much fodder as possible to the acre rather than to develop the greatest number of ears. Much significance attaches to this new and promising variety of corn, from the fact that there is an ever increas- 4 in g demand for more ear and less coarse stalk for the silo, and any variety that will combine these features most per- fectly together with early matuiity will find a ready place in our list of forage crops. Notes on Corn for the Year of 1888. Name of Variety. Time of ripening. 1 Height of stalk • (ft). Parties from whom seed was obtained. Remarks. Man dan Indian Aug. 13 5. Vaughan . . Grains on ears of all colors. Golden Dew Drop. . Aug. 23 6.5 Henderson. Yellow Flint. Self Husking Aug. 25 7. Henderson. Amber color. No special merit Hudson Bay Sibley's Pride of the Aug. 25 8. Landretli . . Yellow Flint. Very small grains. North Sept. 15 8.5 Sibley Y. Dent, reliable for southern Wisconsin. North Star G. Dent. Sept. 17 8.7 Vaughan . . Y. Dent, reliable for southern Wisconsin. Ca pi tal Corn Sept. 25 Sept. 17 10.5 Wilson.. Yellow Dent. Too late. Will mature, but in- ferior to Pride of the North. Wis. Yellow Dent. . 9. Salzer Queen of the North . Blount's Prolific. . . . Sept. 20 Did not 8.5 Salzer A few days later than Pride of the North. Clearage Y. Dent. . . mature. Did not 9.5 Thorburn . . White, half dent. Too late. Farmer’s Favorite G. Dent mature. Did not 10. Vaughan. . An Ohio variety. Smedley Y. Dent . . . mature. Did no.t 11. Henderson. Too late. Calico Dent mature. Did not 9.8 Sibley Suited to Ohio and Illinois. Golden Beauty mature. Did not 9.5 Vaughan. . Mixed dent, known also as ‘ ‘ Bloody Edmond’s Premium mature. 10. Dept of Ag. Wasli'gt'n Butcher.” AYello'v dent. Dent Hickory King Sept. 25 Did not 9. Vaughan. . Much like Pride of North, but 10 days later. mature. 12. Vaughan. . Entirely too late for Wisconsin. 5 SWEET CORN. The following varieties. of sweet corn were planted May 29th for the purpose of studying the comparative earliness of the different kinds: 2 Amber Cream, 1 Breck’s Premium, 4 Black Mexican, 4 Crosby’s Early, 1 Cory, 6 Crane’s Sweet, 2 Early La Crosse, 4 Excelsior, 1 Egyptian, 3 Early Nari agansett, 3 E. Minnesota, 3 Henderson's, 4 Hickox Improved, im- proved Evergreen, 4 Late Mammoth, 3 Marblehead, 2 Moore’s Early, 3 Mam. Sugar, 2 Northern Pedigree, 5 Ne Plus Ultra, 4 Old Colony, 4 Perry’s Hybrid, 4 Potter's Excelsior, 3 Shaker’s Early, 3 Sweet Fodder Corn, 1 Stabler’s Early. For the very earliest use, three varieties may be named, with preference in the order given: Cory, Early La Crosse, Early Narragansett. For second early: Early Minnesota and Perry’s Hybrid are recommended. Stowell’s Evergreen and Henderson’s Sugar Corn, are very superior for extremely late varieties. PARTIES FROM WHOM SEED WAS OBTAINED. 1 Department of Agriculture, Washington, D. C. 2 John A. Salzer, La Crosse, Wis. 3 Peter Henderson, 35 and 37 Cortlandt St., New York City. 4 J. C. Vaughan, Chicago, 111. 5 J. M. Thorburn, 15 John St., New York City. 6 Thos. Crane, Ft. Atkinson, Wis. OATS. There is no crop grown on the farm to which so little time and attention to the seed is devoted as oats. Many farmers when asked what varieties of corn or potatoes they grow are able to give a definite answer, but when the oat crop is enquired about the reply oftenest received is, “Oh, I grow the common white oats.” That is a very indefinite and unsatisfactory answer, for the advantage to be derived from the use of good pure seed of some well established variety is just as apparent in the oat crop as it is with corn or potatoes. 6 And even if pure seed of some new variety is introduced, its identity is soon lost, for we do not take pains to select and set apart the best for seed. We go into the cornfield in the fall and select the most perfect ears for seed and hang them away in a dry and secure place; this method of selec- tion enables us to grow the same variety for a great many years in one locality without its losing the valuable charac- teristics peculiar to it. How is it with our oats? Too often the selection of seed is put off until spring and then after the crop has been nearly all sold or fed up, we go to the ‘ f feed bin ” and take what is left, and as the land is all plowed and ready for the seed we are sometimes tempted not to take the time neces- sary to run it through the fanning mill to blow out the light and immature seeds, but sow it just as it is. The threshing machine is a potent cause of varieties becoming mixed, if proper precautions are not taken. In selecting new varieties for seed, one’s choice should not be influenced too much by the simple claims of a large yield, for experience may prove that the large yield can only be produced under certain conditions; a.dry season will hold a variety back that ordinarily grows so rank as to be unable to stand, and make it possible for it to yield heavily. The thickness of the hull should also be taken into consid- eration. A study of the twenty six varieties grown by us the past season, resulted in finding a difference of ten per cent, in the weight of hulls of different varieties; this fact though rarely thought of when selecting a new variety, is worthy of consideration. Twenty six varieties of oats were sown April 19th, on plats containing one thirtieth of an acre each, at the rate of two and one half bushels per acre. A number of the varieties given are undoubtedly identical, and mention will only be made of a few of known merit. 7 Yield of Oats for the Year 1888. Name of Variety Yield of Plat. Ra.te per Acre. Lngth of Straw Wg’t. per Bush’l Date of Maturity. Where seed was obtained. / Grain u -4J ai Grain £ c3 W. lbs. lbs. Bus lbs. ft. lbs. American Banner. m 188 72.6 5,640 3.1 32 • Aug . 3 Vaughan. Black Tartarian. . . 89 168 36.5 5,040 3.6 31' Aug. 13 Henderson, Black Champion . . 49^ 156 46. 4,680 3.6 32 Aug. 13 Farm. Badger Queen .... 66 192 61.8 5,760 4.1 35 July 30 Vaughan. Black Russian .... 45 £ 172 42.6 5,160 3.2 34 Aug . 4 Vaughan. Canada White .... 65 188 60.9 5,640 3.9 33 Aug . 4 Thorburn. Egyptian 59 182 55.3 5,460 3.9 36 Aug. 3 Vaughan. Early Dak. White m 190 67. 5,700 3.9 32 July 30 Salzer. Huebner’s Holland 55i 126,52. 3,780 3.7 34 Aug. 4 Farm. Henderson’s Clydesdale 674 204 63.2 6,120 4.2 34 July 30 Henderson, Improved White Russian 59i 196,55.7 5,880 3.9 33 Aug. 13 Salzer. Landreth’s Rust V Proof 474 186 44.5 5,580 3.6 32 Aug. 13 Landreth. Mesopotamia 59 186 55.3 5,580 3.9 35 July 30 Salzer. Probsteir 67 194 62.8 5,820 3.6 32 Aug. 4 Landreth. Pringle’s Progress 74 162,69.3 4,860 3.5 27 July 30 Vaughan. Race Horse 694 184 65.1 5,520 4.1 36 July 30 Vaughan. State of North Da- kota . . 130 51.5 3,900 3.8 34 Aug. 3 Farm. Swedish 774 188^72.6 5,640 4.0 34 Aug. 3 Farm. Welcome 564 14052.7 4,200 4.0 39 July 30 Vaughan. Waterloo. 62 156.58.1 4,680 4.4 38 July 30 Farm. White Swede 674 184 63. 15,550 3.8 33 Aug. 4 Farm. White Victoria. . . 484 130145.2 3,900 3.7 39 Aug. 3 Farm. Wide Awake 724 170 64.8 5,100 35 Aug. 3 Vaughan. White Schonen . . . 674 150 63.2 4,500 3.9 33 Aug. 3 Farm. White Seizure. . . . 66 162 61 .8 4,860 4.0 39 July 30 Farm. White Belgian .... 594 200 ! 55 . 7 , 6 , 000 j 1 1 1 4.2 35 1 Aug. 1 Landreth. In order to ascertain if there were any great variation in the weigh t of the hulls of different varieties, the hulls of 100 grains were carefully separated from the grain proper with the following results: 8 Weight of 100 Grains of Oats and Hull from Same. Name of Variety. Weight of 100 grains. Weight of hulls from 100 grains. Per cent of hull. Color. Grams. Grams. American Banner 2.9886 .8448 28.26 White. Black Tartarian 2.6855 .9868 36.76 Black. Black Champion 2.6454 .7802 Black. Badger Queen 2.8766 .9763 33.93 White. Black Russian 2.2869 .6586 28.79 Black. Canada White 2.3965 .6882 28.72 White. Egyptian 2.6392 .8416 31.88 Dull white. Early Dakota White 2.0607 .5553 26.95 White. Huebner’s Holland 2.9828 .8751 29.34 White. Henderson’s Clydesdale. . 2.6592 .9444 35.52 Dull white. Improved White Russian. 2.7413 .8069 29.43 White. Landreth’s Rust Proof 3.0936 .8616 27.85 Brown. Mesopotamia 2.5748 .8943 34.73 Yellowish. Brobsteir 2.9049 . 7765 26.74 Yellowish. Pringle’s Progress. ...... 2.4718 .1029 32.48 Dull white. Race Horse 2.7486 .7637 27.77 Dull white. State of North Dakota. . . 2.0963 .6174 26.45 Yellowish. Swedish 2.7641 .7347 26.59 Yellowish. Welcome 3.1590 1.0738 33.91 White. Waterloo 2.9156 1.0109 34.67 White. White Swede 2.8621 .7868 27.48 White. White Victoria 3.1524 .9842 31.16 White. Wide Awake >45.0402 .8394 27.62 White. White Schonen 2.6153 .7109 "277T8 White. White Seizure 2.9133 .9272 31.84 White. White Belgian 2.7801 .9009 32.41 1 White. The table shows the Black Tartarian to have the greatest percentage of hulls* while the precediug table show’s it to run only 31 lbs. per bushel. Too little study has yet been devoted to this line of investigation to warrant any ex- tended remarks, but it is worthy of being looked into by our experiment stations. Another year’s experience warrants us in continuing the White Schonen at the head of the list; our reason for urg- ing this variety is, that the seed may be obtained in any quantity at reasonable prices, of Wisconsin faimers them- selves. The “Swedish” oat has now been grown three years on the farm and has proved very constant in its yield; it stands 9 up well, has a thin hull. The seed was obtained of F. A. Huebner, Manitowoc, Wis. The “ Welcome ” is a very prolific and hardy variety, but has a thick hull. Salzer’s White Bonanza produced a heavy crop with us the past seasoe, and seems to be \ery promising; more than one season’s experience is necessary, however, before pas- sing judgment. Early Dakota White was one of the very earliest to ripen and it stood up beautifully; it also has a thin hull. The American Banner is a novelty that yielded at the rate of seventy two bushels per acre, though it tested only thirty- two pounds to the bushel. The hull is not very thick; straw stiff, color white. It promises well and will be watched with interest. Seed was obtained of J. C. Yaughan, Chicago, 111. BARLEY. An effort was made last spring to increase the list of bar- leys hitherto grown on the farm, which resulted in the ad dition of two varieties, only one of which, the Scotch barley, seems to possess sufficient merit to be worthy of attention; while in the list it ranks third in productiveness, it deserves second place, for it was the only variety, with the single exception of the Mansliury, that did not fall down, and had the grain been harvested with a machine, the other varie- ties given in the table would not have shown as favorable results as they do. The Manshury. however, won an easy victory over all competitors again this year, and the reports received from farmers who have grown it for several years fully sustain us in our opinion that it is the most desirable of all vari- eties for the general crop. 10 Yield of Barley for 1888. Yield of Plat. Rate per Acre. £ 3 73 © © 3 ©■3 Name of Variety. Grain. £ c3 02 Grain. Straw. ,op Date of mati W Co © ® c-< B g eg Remarks. lbs. lbs. bush. lbs. Black Barley 20 23.3 3, 00 58 July 28.. Flagler. . Only a very small plat grown. Chevalier 55M 170 23.2 3,400 44 July 28.. Farm.... Straw weak and rusted, 2 rowed. Highland Chief 47^ 53^ 172 29.6 5,160 4,980 46 July 24.. July 17.. * Weak straw. Imperial 16b 33.4 41 Farm. . . . Straw flat on the ground. Melon 53 M 174 22.3 3,480 42 July 27. . Farm.,.. Straw short and rusted, 2 rowed. Manshury 85 M 168 53.5 5,040 46 July 17. . Farm.. . . Most desirable of all, 6 rowed. Nepaul 5434 134 34. 4,020 54 July 16. . Farm... . Hulless, no partic- ular merit. Sibley’s Imperial 52 172 32.5 5,160 42 July 24.. Farm.... Weak straw, 6 rowed. Scotch 71 134 44.3 4,020 46 July 18.. Salzer.. . 2nd best variety, stands up well. Vermont Champion. 75 170 46.8 5,100 47 July 16.. Farm... . A prolific 2 rowed variety, straw weak. *Nortlirop, Braslan & Goodwin Co., Minneapolis, Minn. POTATOES. A great many varieties of potatoes that were mentioned in the report for 1887 were thrown out the past season to make room for the many new kinds that are striving for recognition, and still the list is so long that instead of report- ing this year’s results in tabular form, which only tends to confuse and bewilder, it is deemed wisest only to give notes and call attention to those varieties which seem to merit further trial. The majority of the varieties tested were planted April 25th in time to get the benefit of the early rains. Some seed did not reach us until a week or ten days later; this in connection with the peculiar character of the season, rainy in the spring, with a week of hot sultry weather in July followed by drought, developed a blight that injured all varieties more or less; the vines of a few varieties, notice- ably that of the Badger State Peach Blow, pushed on with remarkable vigor and retained their freshness up to the time of digging, September 24. The great majority, how- 11 ever, were injured so badly that they offered little resistance to the dry weather that subsequently followed; the result was, that while a few of the earliest varieties nearly reached perfection, others were a long way from maturity, and as a consequence there was a deficiency in quality as well as in yield; hence the cooking test to ascertain the quality did not give very satisfactory results, and the markings must be accepted with a degree of allowance. In the cooking test 10 was taken as perfection. The potatoes were grown on clover sod, the soil being a clay loam, made light and porous by tile drains. Seed was prepared by cutting large potatoes into pieces containing two eyes each, which were planted one piece in a place twelve inches apart, the rows being three feet and two inches apart, level cultivation was given; a Paris green solution was used in fighting the potato beetle. The varieties of potatoes tested this season numbered sixty-eight, as follows: 13 Alma, 13 Beauty of Hebron, 13 Burbank’s Seedling, 13 Blue Victor, 6 Black Hawk Standard, 11 Bermuda-Island, 7 Bonanza, 3 Brother Jona- than, 3 Badger State Peach Blow, 2 Chas. Downing, 3 Crane’s June Eat- ing, 13 Cook’s Superb, 13 Clark’s No. 1, 33 Dakota Red, 8 Dictator, 13 Early Maine, 13 E. Sunrise, :3 E. Ohio, 13 E. Telephone, 13 Empire State, 13 E. Harvest, 13 E. Pearl, 10 Extra Early Vermont, 10 Early Rose, 2 E. Albino, 12 General McClellan, 13 Green Mountain, 13 Garfield, 8 Great Eastern, 1 Grenado, 13 Huebner’s Badger State, 10 Henderson’s 1 E. Puritan, Halo of Dakota, 4 Hotel Favorite, 12 Irish Lemon, 13 Jumbo, 13 Lee’s Favorite, 12 Lake Michigan, 13 Mayflower, 13 Mammoth Prolific, 7 Morning Star, T New Wide Awake, 2 New Late Potato, 9 Ohio Junior, 13 Pearl of Savoy, 13 Prohibitionist, 13 Polaris, 13 Potentate, 4 Pride of Wisconsin, 13 Red Star, 13 Rose Seedling, 13 Rochester Favorite, 8 Rural New Yorker, 3 Red Bird, 13 St. Patrick, 8 Sunlit Star, J Salzer’s Iron Clad, 5 Summit, 13 Thorburn, 12 Thunderbolt, 12 Uncle Ben, 32 Uncle Ben and Early Rose, cross, 12 Un- cle Ben and White Elephant, cross, 12 Uncle Ben and Early Ohio, cross, 13 Vangard, 13 Vick’s Extra Early, 13 Watson Seedling, 7 Windsor’s No. 1. EARLY VARIETIES. Of the early varieties grown by us for a sufficient length of time to enable us to speak with some degree of certainty, the following are recommended: 12 Pearl of Savoy . — Tubers of this variety are oval in form, eyes shallow, of a deep rose color; July 23d it yielded at the rate of 164.3 bushels of marketable potatoes per acre; when fully matured the yield was at the rate of 217.7 bushels of large tubers per acre. It has a very thrifty, strong top that enables it to withstand blight when others succumb. While this variety is grown extensively in some localities, it is not generally known or appreciated. The Beauty of Hebron has not yet outlived its usefulness, and as the seed of this well known sort can be cheaply and easily procured, our farmers would do well to continue growing this rather than pay fancy prices for the inevitable “ novelties ” that make their appearance every spring, and that have nothing but a catalogue reputation back of them. July 23d this variety yielded at the rate of 150.5 bushels of large potatoes per acre; when fully matured the yield was 153 bushels. Crane's June Eating has now been grown three years on the farm, and the results the past season will sustain the favorable opinion expressed of it in previous reports; it is one of the very earliest kinds known to us. In our cooking test, graded nine; in form it is much like the Early Rose, but of a rich yellowish color, eyes shallow. At the first dig- ging, July 23, the yield was 151 bushels, and when mature 1G0.3 bushels of marketable potatoes per acre. To the three early varieties already mentioned might be added the Early Sunrise and Tkorburn, both combining quality and productiveness to a degree that makes them not only desirable, but profitable sorts to raise. The Polaris , the seed of which came from the Department of Agriculture at Washington, has been grown now for two years, and we have failed to note any point of superiority over other already established early kinds. MEDIUM AND LATE VARIETIES. Of the medium, and late potatoes no one variety has been found that possessed sufficient uniformity of merits to make it a standard by which to judge others. Numerous heavy yielding varieties are found among the 13 late sorts, but it would seem that as the yield increases, the quality decreases, and therefore it is a difficult mat- ter to make a fair and impartial decision. For a medium or late variety, the Station wishes to call attention to the “ Summit” the seed of which came from E. E. Stine, Cuyahoga Falls, Ohio; this potato was origina- ted by Mr. Stine, and named by him, after the county in which he resides; it bids fair to do him much credit. The tubers are oblong in form and of exceptionally good size, there being but a small per cent, of unmarketable tu- bers. The vines are wonderfully strong and luxuriant, which enables it to resist the ravages of drought and insects to a remarkable degree. It was one of a very few late varie- ties that graded nine in quality. The yield was at the rate of 208 5 bushels of marketable potatoes per acre. From the reports obtained of others who have grown the Summit po- tato, together with our own experience, the Station feels justified in recommending this variety for trial. The Badger State Peach Blow is the result of an effort to replace the old Peach Blow, and if the yield and quality of the past season do not prove to be phenomenal, success will at least be partially attained. Unlike the original variety, the Badger State Peach Blow in form is long, sometimes flattened, and the eyes are not so deep; in color they are alike. This variely graded nine in quality; and the yield was 200.5 bushels of large potatoes per acre. As previously stated this was one of the varieties that remained green un- til frost came; as a result of this extended growing period the tubers were much above the average in size. The following are the varieties that yielded not less than 175 bushels of large potatoes per acre: Badger State Peach Blow, 209.5; Dictator, 181; Extra Early Vermont, 212; Early Albino, 190; Halo of Dakota, 215.3; Pearl of Savoy, 217.7; Pride of Wisconsin, 181,2; Salzer’s Iron Clad, 187.3; Summit, 208.5. While some of the above varieties graded low in our cooking test, we do not feel justified in condemning them for that reason alone, with but a single season’s experience, for the damage caused by the blight and drouth would fall u heaviest upon the late varieties, and the quality would be seriously impaired, as well as the yield. PARTIES FROM WHOM SEED WAS OBTAINED. 1 John A. Salzer, La Crosse, Wis. 2 C. E. Angell, Oshkosh, Wis. 3 Thos. Crane, Fort Atkinson, Wis. 4 F. A. Huebner, Manitowoc, Wis. 5 E. E. Stine, Cuyahoga Falls, Ohio. 6 W. H. Scholz, Spring Green, Wis. 7 Iowa Seed Co., Des Moines, Iowa. 8 J. M. Thorburn, 15 John St., New York City. 9 J. C. Vaughan, Chicago, 111. 10 Peter Henderson & Co., 35 & 37 Cortlandt St., New York City. 11 J. V. Cotta, Nursery, 111. 12 Maurice R. Haskins, Belvidere, 111. 13 Farm. GRAPE-GROWING AND THE STATION VINEYARD. W. A. HENRY. At this date it is almost universally conceded that apple growing is a very questionable proceeding in Wisconsin ; tens of thousands of fair to promising orchards of six or eight years ago have succumbed to the series of disasters which set in about the later date, and dead and decaying trees have been cut down or grubbed out by hundreds of thousands in the last few years. Our horticultural friends are talking of Russians, hardy native seedlings, etc., bat the experience of the people is too tresh in mind to make or- chard planting as tempting a procedure now as it was a de- cade or two ago. Winter apples come in from the east by train loads each fall and will continue to arrive in immense quantities in the same manner for years yet at least. In the full belief and hope of better things the above statements are written, not for the purpose of discouraging our inter- ests in this standard fruit, but of making a plain statement of facts. While the condition, as set forth above, is affirmed, it is believed on the other hand, that we do not half appre- ciate our horticultural possibilities; because we cannot grow apples equally well with Michigan and New York, many seem content to relax all effort and give up on other points where fruit could be produced as cheaply as anywhere in the world. Because we cannot do it all it is not wise to at- tempt nothing. Though the present season has been one of the best with us for grape production as to quantity, at least, if not in quality, grapes have been shipped into the state from other sections, notably Ohio and New York, in immense quanti- fies. At Madison, single dealers have received a car load at a time; all over the state the sales have been remarkably heavy. Now, from an economical standpoint, this is all wrong. Wisconsin could have grown every pound of this 15 fruit and should have done so. There is no more reason for our buying New York or Ohio grapes than for our purchas- ing cheese and butter made in those states. A small ex- ception is made to the above statement for one or two late maturing varieties, also California varieties which, in a small way, will find a market with us, no matter what quantity we produce. These eastern grown grapes besides giving the producer some pay probably for his labor, have yielded a profit to at least two railroad companies and two or more middle men before reaching the consumer. Home grown fruit can avoid both these sources of increased cost to consumer and with our cheap lands and fairly favorable climate we should make an intelligent effort to supply our own needs of this delicious and healthful fruit. A few may argue that the production is already considerable and fruit shipped in sells at such low prices that there is no induce- ment to our growers to enlarge their vinyards or plant new ones. Such statements are not worthy of attention when it is considered that nineteen-twentieths of the fruit sold this year has been consumed in villages and cities and of the one hundred and fifty thousand farmers in this state not one in three has probably had a plate of grapes on the table this season. With the few orchards found upon our farms and much indifference shown to small fruit culture the dearth of palatable fruits on farmers’ tables is very noticea- ble; it should not be thus and will not be when our people come to appreciate the possibilities of Wisconsin for grow- ing the fruits indicated. For the purpose of interesting our farmers in grape plant- ing this portion of the bulletin is written, in the hope that its directions will be so plain and reasonable that many will become interested and see the possibilities in this horticul- tural line. No effort will be made to show surprising profits and immense gains in order to start a “ hop yard craze,” but rather to stimulate a healthy interest which can be per- petuated with satisfaction to all concerned. What is said is not for amateurs or successful vinyardists, but to the gen- eral farmer who may have an ambition aroused to grow grapes, but has heretofore been deterred because of the great Worden : From photograph taken Fall of 1888, of vine planted in 1882. Vine occupies same land as required by four hills of corn. 17 mystery which has always seemed to him to surround viti- culture. He has been blinded by elaborate directions for planting and training, and swamped in the literature of new and wonderful varieties, and has c )mc to regard the grape vine as a mystic thing which yields her fruits to none ex- cept those who know her secrets and how to unravel them. In full expectation of arousing antagonism from some pro- fessionals, the statement is made that grape gro wing is no more difficult than corn or potato raising, and can be as readily acquired by any farmer who will give reasonable attention to the matter. Tae only difference is, we have come into the practice of corn growing from youth up, and so have acquired the different steps in the process gradually, while horticultural subjects have been generally ignored and seem intricate when first undertaken. Where Grapes may be Gro vo a. — Any good corn land will do, though in making the choice select just as for an early garden, choosing that location which will give a sunny ex- posure with deep soil. There are, of course, choice localities and these will be fou id along the Mississippi river in the valleys from Pierce county southward. The large varieties of dent corn grown in the localities indicated show that grapes should succeed admirably. The hills of Vernon and Richland counties also offer many favorable locations, as do the gravelly soils of Waukesha county overlying lime- stone. In these choice locations commercial vineyards may be set, which should give good profits, anl the time will come when there will be thousands of acres of such. How- ever, the farmer not so favorably situated should not hold back because he has not the best of locations. VARIETIES. This is one of the mo j t difficult topics to handle because our impressions change from year to year with more study and enlarged observation. Mjore’s Eirly still Lea is the list since this variety will rip3n in most localities where flint corn will miture. It is a black grape with large berries and good sized clusters and has a fair flavor. It has not borne so well with us as many 2 18 other varieties but from the general expressions regarding it by observant growers, it probably stands at the head of the list at this date, mainly, of course, because it is so early. Worden . — One of the hardiest varieties; is as free from mildew as the Concord, with fruit very similar to that variety which it closely resembles in quality; very prolific, fully one week e arlier than the Concord. Its faults are that the stem is very brittle so that the bunches break to pieces easily while the skin does not hold the berries very firmly to the cluster. It is not a good shipping grape. De- spite these last two faults it is one of the very best varieties for general planting by farmers and cannot fail to please. Concord. — A hardy black grape of fair flavor and better shipping qualities than the Worden. It has been the standard common variety for many years but must now divide honors with the Worden with which for home con- sumption it suffers by comparison. The fact that it is a week later than the Worden is quite important. Wilder . — A thick, tough skinned black grape which ripens nearly as early as the Worden and proves a good keeper for which purpose it should be planted. Brighton . — A tender skinned, high flavored sweet, copper colored grape. Is somewhat liable to mildew, but possesses such excellent qualities that one can afford to take some risks with it. Delaware . — This variety has done remarkably well with us and has been entirely free from mildew. Its only fault has been in over-bearing, in which case the fruit was rather late in maturing. Our vineyard is on loam underlaid by heavy blue clay. We have seen the Dele ware bearing abundantly on pure sand in the garden of Mr. J. M. Smith at Green Bay. Many find this variety a failure, but with our system of cultivation it will probably succeed in many cases. The compact bunches with small berries are very characteristic and the fruit commands high prices in the market. Niagara . — A white, or really, yellowish green grape that has just commenced to bear with us. In many localities it 19 is wonderfully prolific. It is probably the only white grape worthy of trial in Wisconsin. With the Rogers' Hybrids, bearing the names, Lindley, Salem, Agawam and Massasoit we have had remarkably good success to date, the only fault being a tendency to overbear. The fruit of these, especially the Lindley, is re- markably fine in quality. These varieties are of the copper colored type. Where one is willing to risk a little they should be planted and if fair success is attained the reward will be abundant; indeed they are so excellent that one had better take the risk and plant some at least. The Janesville , long recommended as an early grape has proved a very inferior variety with us being really quite late. It colors early but remains very sour and worthless for weeks after it has turned black. We have no use for it in Wisconsin. Without wishing to assume too much the above list is presented with the preference in the order given. Doubt- less we shall change our opinion of the relative merits some what as time goes on but the list as it stands is the best that can now be presented. Where and How to Purchase Vines . — Buy of reliable nurserymen within our own state or those advertising in reliable agricultural papers. These parties will supply vines at surprisingly low rates. Good one year old vines true to name, can be had in quantity at rates varying from six to twenty dollars per hundred, according to variety; single vines of course come higher. At these prices it will not pay to gather up prunings and attempt to grow one’s own vines. Do not buy of traveling fruit tree peddlers whose responsi- bility ends with delivering something they know not what; such persons are obliged, in order to make wages, to charge exorbitant prices. The ordinary fruit grower should have nothing to do with novelties excepting in a limited way for the interest he may take in such things. There are scores of amateurs and specialists, who, very properly, are con- stantly on the watch for anything new and the reports of these persons soon show the value of the new candidites. N ovelties necessarily sell at high prices and not one in 20 twenty prove, of any value. Leave novelties out of the general vineyard. Planting . — Prepare the soil as for corn, making the rows 4 feet apart each way; skip every other row so that the vines will be eight feet each way. Use judgment in plant- ing, never allowing the roots to become dry by exposure to the air; dig large holes and spread the roots with the hands when filling up with earth. Training — Set a seven foot post not less than three in- ches in diameter at the top two feet in the ground at the time of planting. Train the young vine to this, cutting back at the end of the season to two buds. For the first couple of years do not expect fruit, but endeavor to get not less than four canes which shall start close to the ground. Train these canes to the post, cutting back each fall. The canes thus pruned, after a 3 ear or two will bear some fiuit, but later, the fruit will come from buds borne on spurs on these canes. The third illustration accompanying this re- port shows the appearance of the vines in our vinyard when the vine is six years old. Aim to never have less than four canes to each vine, each of which has from three to five spurs which carry about three buds each when pruned. When the canes attain considerable size, cut out one each season, allowing a new shoot from near the ground to take its place. In this way there will never be any old snags which puzzle the grower. Under this system the fruit will much of it be borne near the ground, an essential point with us, as such fruit ripens earlier and is richer in flavor than that borne higher up. Pruning . — Prune in the fall after the leaves have fallen. At first there will only be four straight canes; later, as before mentioned, there will be spurs (side shoots) on these. Trim the spurs back to two or three buds. By fall pruning the vine is so reduced in size that it is easily buried. The tallest of the pruned canes should be no longer than the posts. Summer Pruning . — In summer time when all the canes have been confined to the post the new rapidly growing shoots will spread out in all directions forming a somewhat Delawares From photograph taken Fall of 1S88, of vine planted in 1882. Vine occupies same land as required by four hills of corn. 21 umbrella shaped top. Cut these new shoots off about four leaves beyond the last fruit cluster, keeping the vine in a compact mass near the post. Cultivation . — Oar experience confirms a belief which came upon us years ago that our vineyards, as a rule were not half cultivated. In order to introduce thorough cultiva- tion, we were lead to training the vines to posts and the economy with which all the labor can be performed together with the fair amount of fruit, at least, which our vines have borne, confirm our early opinion of this system. By having the vines eight feet apart each way, cultivators and harrows can be freely used, and there is no excase for any weeds ap- pearing. Keep the ground as loose as an ash heap all the time, not cultivating simply to keep down weeds as is the usual idea. The vines respond to this thorough cultivation in a remarkable manner, and it seems to hasten the maturity of the crop and increase its ability to resist insects and dis- ease. It has been objected by some that too much ground was given up by this system and others have urged that other crops should be grown in the vineyard. With farming land selling at forty to fifty dollars an acre, this is a weak ob- jection to raise. Let the ground be given up wholly to the vines and no attempt made to double crop it. AVhen land given up to grapes will yield twice as much weight of grapes as it wil of corn, we should not begrudge the vines the entire use of it. For the first two or three years when the vines are small it may do to grow potatoes or hoed crops in the vineyard, but as soon as the vines commence bearing let them have all they can get out of the land. Burying the Vines . — Here is another point greatly misun- derstood by many. Our people have mostly immigrated from a milder climate than this and are not accustomed to burying plants to protect them from the rigors of winter. As well let cattle go unhoused in winter as grape vines un- buried. Both may possibly survive, but at entirely too great cost. Nor is the labor of properly protecting them great as will be shown further on. In order to make this matter plain, we present an illustration of a scene in our 22 vineyard this fall when we were closing up the vineyard work. A trimmed vine temporarily tied to a post is shown on the left. Another trimmed vine is bent over, a man standing with his foot upon the top while an assistant throws a few spade fulls of earth upon it. The foot is then removed and both men continue the covering until the vine is buried just out of sight. The object of covering is not to keep the vine from frost, but rather to keep it frozen all winter. It is the alternate freezing and thawing, not steady cold that injures the vine. Bear this in mind and do not cover deep. Uncovering the Vines . — Before the buds start, but as late as possible, uncover the vines by gently lifting them out of the earth that encases them with a four tined fork. The work is rapidly performed. As will be seen by the table it requires a total of 15 hours, work for burying something like 168 vine, while only six hours were required for uncov- ering. The earth heaped up in covering the vine is levelled again with the first cultivation. Fertilizing . — Of course the land should be kept rich and well rotted barn-yard manure will accomplish this. In our own case, as the land was rich to start with, we have ap- plied very little manure up to date. The Station Vineyard . — In order to show accurately the expense of keeping up our little vineyard there is herewith presented a table showing the number of hours’ labor ex- pended on it, and the date on which the labor was per- formed. These figures are taken from the farm journal. Our vineyard is twenty-four vines one way, by seven the other, or 163 in all. All are not bearing vines, owing to the fact that we have followed the practice of digging out in- ferior varieties and substituting promising candidates. 23 Table Showing' Total Labor Expended on Vineyard of 168 Vines for Year 1888, in Hours. Date. Uncovering. Pruning. Setting plants. Setting posts and tieing up. Cultiva ting (man and horse.) Hoeing. Picking. Covering. Removing trimmings. April 12 . 6 12 3 61 4 13 . 18 19 1 May 16 11 21 14 21. . 51 .Tune 4 2 1 9 30 9 July 6. . . 2 1 7 14 3 25 2 30 ... A . 4 li Aug. 5 9 7 1 10 Sept. 3 2 24 12 13 29 Oct. 12 8 9 13 13 1 16 94 17 6^ i Totals 6 471 1 11 Hi 14 25 151 1 We omitted pruning the fall before, hence have enumer- ated it twice in the chart. Dropping out this spring pruning we have 118J hours as the actual time required for the com- plete care of a vineyard of 168 vines occupying about one- fourth of an acre of land; 25 hours or nearly one-fourth of this time was required in picking the fruit. Allowing 15 cents per hour the expense is $17.77 or about $70.00 per acre per annum. Yield of Fruit . — for several reasons it is impossible to give the yield of the entire vineyard. We have visitors daily at that season of the year and all pass through the vineyard 24 and naturally and very properly a good many of the grapes disappear before we gather the crop. Then again we have dug up vines here and there for the purpose of setting out better varieties, and so the vineyard is not in full bearing. The following is some of the weights of fruit of single vines the present year: Yield of Single Vines of Various Varieties; Fall of 1883. Variety. Yield | Rate per vine per aero lbs. j lbs. VT orden , (poor) 6.7 4,560 8,296 8,304 5,780 8,296 5,576 8,304 13,124 Worden, (good) 12.2 Wilder, (average) 12.8 Delaware, (average) 8.5 Delaware, (large) 12.2 Concord, (poor) 8.2 Concord, (good) ." 12.3 Salem, (best in vinyard) 19.3 The Lindley, Agawam and Massasoifc gave yields fully equal to the Wilder. It will be observed that from an average Delaware we obtained fruit at the rate of nearly three tons per acre. Corn and potatoes to give the same rate of product would have to yield about 100 bushels per acre. The best loaded S ilem vine yielded at the rate of over six and one half tons to the acre. Several other vines of the Rogers’ Hybrids were nearly as well loaded. While these figures may not be at remarkable to vineyardists I trust they will make a favorable impression upon soms of our farmer friends who are going through life devoting their whole energies to the common field crops, growing palatable things for their livestock while their tables are rarely blessed with this choice fruit which is so easily and abundantly raised. Putting the yield at 5,000 pounds per acre which would sell at something like four cents per pound, there would be a gross income of $200 per acre; this shows agood profit after all expenses are met. The Illustrations. — Views are presented of a Delaware and a Worden vine taken this fall showing the fruitage of Scene in vineyard, October 20th, 1888 ; burying the vines. 25 our vines the sixth year after planting. Those receiving former bulletins will recollect illustrations for the years 1886 and 1887. We have now raised an abundant crop on this vineyard for four successive years and while we can hardly expect such continued success, we shall hope for a fair reward for well directed labor ; but even should blight or rot strike us next season we can well afford to keep up the cultivation and wait for a return of prosperity. Let those who insist that we cannot grow grapes in Wis- consin look at these photographic reproductions, consider the yields reported and reflect upon the simplicity of the system of training and cultivation. Why should we continue to im- port such large quantities of this fruit when it can be grown so abundantly upon average corn land? Why continue to argue that it is cheaper to buy this fruit than raise it, when in our hearts, we know that such a statement bared to the truth means that we shall practically go without it.