Newspaper Page Text
[gg(BHßsß3S3SHßSn^nHHßßoflßHOßCS§BHlHoEMMW^^«i^^^^^^^^^™^^^^^^^T^l.-^,, _;•;•• .•■ ,•. • •;. vvvrKV^'-^ 'V* ll:VSS";''t''' <'''-' r'^""'■ •<***' ""»'*'*.•*'■• — nl_ • ''■ •' '"^^ -'■^^^' DAT DV DJDP^VEtTMI^NT THE SOURCE OF FAT IN MILK. (Prof. W. A. Henry, in Breeders' Gazette.) Studies on this subject at the New York State Experiment Station, under Jordan, stand in a class by themselves, because of their ingenuity of concep tion and care and faithfulness in exe cution, and the light they throw upon the uses of food hy the animal and its change into animal product. Jor dan undertook to settle the question once for all whether 01 no the fat which a cow puts into hei milk comes from fat in the food she eats, from the carbohydrates or from the pro- tein. It was particuarly appropriate that this work should be undertaken at the New York Station, for a number of years before its previous director, Collier, brought forth once more the old contention that since there was ample fat in the food which a cow ate to furnish all the fat found in her milk, it was but reasonable to suppose that the fat in the food was transfer red from food, through digestion and assimilation, to the milk gland, and there passed on to become a constit uent of the milk. Jordan was one of those who doubted this and set about to find the truth. He chose to feed a cow for some time on a ration that contained no fat, or but very little, at most. How could such a ration be got to gether? All feeding stuffs, or rather all that can be used with the cow, car ry more or less fat. To get practically fat-free feeding stuffs for his cow, Jor dan sent 1,000 pounds of chopped hay and 1,500 pounds of cornmeal and ground oats to the Cleveland Linseed Oil Co. for treatment. This company manufactures linseed oil by the extrac tion process from the flaxseed, and so had the apparatus and methods ready for taking oil out of various substances in a large way. A light benzol was used by the company, and this took out the fat from the feeding stuffs, which were then returned to the New York Station. A Jersey cow, young and vigorous, was chosen for the experiment. She was thin in flesh and about four months advanced in the period of lac tation. At first this cow was given a normal ration, consisting of untreated timothy hay, cornmeal, ground oats and wheat gluten. Her production with this ration was recorded. Then her food ration was changed and she received the same kinds of feed, but with the fat taken out of them. Wheat, gluten is fat-free naturally. Now if the cow must get her milk fat directly from the feed she eats then something out of the usual should happen with the cow so nourished. Never before had a cow been fed a ration with practically no fat in it. What did happen was the usual —this cow went right on making normal milk. Indeed, she even gained in weight during the trial. When the summaries were taken, Jordan found The question of operating your dairy is the same, no matter where you dispose of your product. The cost of feed and labor and your own time and interest on your investment figure up to the same amount regard less of where you sell your milk or cream or butter. The only way, therefore, for you to increase your profits is to dispose of your product where you will get larger prices. If you will drop us a line today we will show you where you can make more money out of your dairy, because we will pa better prices for your cream than you can get anywhere else. T. S. TOWNSEND CREAMERY CO. Portland, Oregon. The R^ancfv* that during the trial the cow had pro duced 62.9 pounds of fat in her milk. During this period she had taken in with all her food only 11.6 pounds of fat, of which she digested only 5.7 pounds. During this time she gained 47 pounds in weight. She was in bet ter condition than when the experi ment started, and some of this bet terment must naturally have been fat added to the body. Thus, after more than half a century of battling among the scientists it has been settled be yond peradventure that the cow need not have fat in her food with which to put fat into her milk. From whence then comes the fat in the milk of the cow? Animal physi ologists place the protein of feeding stuffs first in importance. Physiolog ical chemists generally started on their The illustration given above is that of Figgis 76106, one of the leaders among the Jerseys, and is from the Vashon Island News. This cow has a butter record of 19 lbs. in seven days, confirmed, at 11 years. Scored 92 path by Liebig and Boussingault have given the protein in the food first place, and this properly. Some of these would have the fat in the milk and the body as well derived wholly from this source. Jordan determined the total amount of protein that went into the body proper and what portion came out in the solid excrement —such por tion having never really been in the body. Of that which entered the body proper he determined how much was passed off as waste through the tirine and what apeared in the casein and albumen of the milk, which is the protein portion of that fluid. The re sults of the studies in this line show beyond question that only an inconsid erable part of the fat in the milk at most could have come from the pro tein in the food. By elimination we have left then the carbohydrates as the main source of the fat in the milk of the cow un der study. The carbohydrates in the foods used consisted of starchy mat ter and woody fiber principally. Nat urally we do not think of these as ca pable of producing fat, and yet there is no question of the truthfulness oJ this proposition when we have exam ined all the data of the experiments. The cow is one of the animals that does not care for and seems to be unable to use any considerable amount of fat in her food. Dogs and humans are lover 3of fat. The cow does re quire a very considerable amount of protein in her food — much more than she puts into her milk or is required to maintain the protein waste of her body. Protein seems to be the stimu lant and maintainer of the animal or ganism, furnishing a stimulus which has to do with the conversion of starchy matter, woody fiber and sugar which plants contain into milk fat. It seems to be left, however, for the carbohydrates—the sugar, starch, and the woody fiber of feeding stuffs—to be utilized for supplying the heat and energy of the body and for building up the fat and sugar portions of the milk. Half a century ago those greatest of all agricultural scientists, Lawes and Gilbert of Rothamstead, England, showed plainly, in opposition to the general trend of the thought of that day, that the pig could make fat out counts by John O. Couch. No. 4 is Register of Merit. First prize in show ring at St. Louis Exposition, at the age of 13 years. Owned by C. I. Hood, Lowell, Mass. Jerseys are well adapt ed to the Sound climate. of sugar and starch. Jordan has shown that the cow can make milk fat like wise out of the carbohydrates. Not content with the studies of a single cow, Ihis patient investigator repeated his work in a larger way, with three cows, the results fully confirming the earlier studies. The Chehalis Bee-Nugget states that R. L. Siler and J. T. Chilcoat recently arrived from Jefferson, Ore., with a carload of grade Jersey two-year-olds and yearling heifers for the Big Bot tom country. Mr. Siler has 15 two •/ear-olds for his ranch at Vance, also five two-year-olds for Harvey Landis it Mossyrock. Mr. Chilcoat has 25 yearling heifers and a registered bull calf. The people of the Big Bottom have a creamery and are beginning to engage in the butter business. Their 'and is too valuable for beef production at current prices and as the demand for butter at fair prices has never equaled the supply on the Pacific Coast it is a sure and profitable venture. M. Mortensen has been elected act ing head of the Dairy Department of he lowa State College, which took the lead in dairy instruction at an ear ly date. Mr. Mortensen has for ten years been in the employ of the Hazel wood Creamery Company, of Portland, Ore., and during the past four or five years he has been general manager. 4e has served regularly as instructor during the short course work in dai- 9 J2jj £^ The 908 Improved gg |pj |||r X T C^ ■■ JUk SEPARATOR ■ I Meet* every emer- VA Lm — 1 gency in the Dairy lB P^R It has a solid, low frame; waist low *?• »*A supply can without the back breaking low £^ ■H crank; simple yet thoroughly efficient bowl, fIH |^D holding World's Record for cleanest skimming; is thoroughly lubricated, as y^H m^m gears run in a pool of oil, and has ball f^B jHB bearings at high speed points, making it the I easiest running separator made. W^\ Do not delay longer in the purchase of a K*M ■A separator and buy no other until you have AY seen our catalogue No. i^s sent to any ■ H address on receipt of a postal. ' KM Vermont Farm Machine Co., Bellows Falls, Vt. «A Prompt deliveries from 16 distributing m^K warehouse* in the U. S. and Canada Jmrn ■II .mi; _ ,73 A. M. FERRELL, Agent for Washing ton, North of Montesano, 2511 Wet more Avenue, Everett, Wash. __ ; ———- fIAT HOOPS-IRON DRAWaUGS^IIIr A TAIMK is a necessary article on the farm if water is to be distributed properly and economically. In buying a tank the Important considerations are: Accuracy of con struction and ease of erection. Let us explain to you how our tanks are made. We can do this by sending you our illustrated list with discounts. Grays Harbor Commercial Co. 819 Alask i Bldg., Seattle shm The engine with an out jf'^pl side igniter and a modern r^jl open tank cooling system. Jt^^^^^^^^^^^to~™"^^^^" Portabls SEND FOR FREE CATALOG I>itol6 H. P. I We have thousands of engines In successful operation because of years of experience of the ' manufacturers in making engines of the best material, and most accurate workmanship. Q^^^22^2^^SBaaß£QittSHftMßMßaißUßliSaMal |A« A gB DRILLING & 611 PROSPECTING MACHINEJ, fastest drillers known. Great money earners l .QOMIS MACHINE CO.. TIFFIN, OHIO Bacon —I see some professor has discovered that if you want to live long you must drink sour milk. Egbert—Well, it would seem long, wouldn't It? —Yonkers Statesman.