110 BOARD OF AGRICULTURE. 



But you say that the milk has been fed to the animal, and the 

 animal has taken out some of it. Not over a tenth. This is a safe 

 statement, especially in the case of swine, because they have a small 

 quantity of bone as compared with the body, and only a small quan- 

 tity of lean meat, and the fat you need not worry about, because it 

 does not contain a thing that is valuable to your farm. Take awa}' 

 that tenth and we still have over $5. I am not going to say to you 

 that that is worth $5 ; but you have to pay $5 for it if you buy 

 it, and it adds just so much to the heap of manure and to the fertilizing 

 material you have for use on the farm. This sum added to the $15 

 which we estimated for the feeding value of the skim milk makes 

 about $20, that you can estimate that the farmer would lose from 

 the farm by sending the skim milk of one cow from the farm for one 

 year, provided that cow gives 6.000 pounds of milk and j-ou sell 

 one-fifth of it in the form of cream. 



Now suppose you are keeping 10 cows. You would then multi- 

 ply $20 by ten and you have $200. You may say that cannot be 

 realized in practice. I think it is possible, and if it is not being 

 done it is to some extent your own fault. 



Question. The experiments to which you have referred were 

 with pigs alone. Have you any data as to the value of skim milk 

 fed to other kinds of animals, calves for instance? 



Prof. Jordan. No experiments that furnish extensivt data. I 

 know this: We fed a Holstein calf, the mother of which was 

 bought in this place, entirely on skim milk with a little timothy hay 

 to chew, and at the age of eight weeks he was as fine an animal as 

 one often sees. I think a man can as safely take his chances to 

 grow calves on skim milk as on whole milk. He will simply need 

 to feed more of the former. 



Question. Suppose this skim milk is reduced to a curd. Do you 

 get practically the same benefit from it? 



Prof. Jordan. You do not get the full benefit of it. If 3-ou 

 reduce it to a curd and reject the whey the sugar is largely lost. 

 The sugar is largely in the whey. That is one reason why whey 

 from the cheese factory has some feeding value. 



Question. How about the fat? 



Prof. Jordan. There is a little fat in the skim milk. But when 

 the milk curds the greater part of the fat is caught up in the 

 caseiue and goes with it. 



