252 Bureau of Farmers' Institutes. 



the long nose of the Tamworth, but I do not care for that. We 

 cannot afford to grow pork for packing here; its day has gone in 

 this State. Bacon for home use and export is now in best de- 

 mand. 



To Mr. Cook. — At what age would you slaughter a pig, fattened, for 

 most profit? 



Answer. — It would depend very much on what I had to feed 

 him, and the price of foods as well as that of dressed pork. Where 

 one has good, sweet separator skim-milk or sweet whey, with 

 wheat middlings as a starter, to be followed with some one of 

 the fattening foods, the cost would be less than where all the 

 foods were bought. At present price for foods and pork, however, 

 I think that 150 pounds, dressed weight, would be about the 

 limit. I do not believe one could afford to grow a pig above that 

 weight. 



If you could keep but one breed of hogs, what would it be? 

 Abel F. Stevens.— The " White Victoria." 



What is the value of whey for feeding purposes? 



Mr. Cook. — Whey is worth a good deal more than we get out 

 of it, as a rule. About one-half of the total solids of the milk 

 when made into cheese pass off in the whey. All the milk sugar — 

 about five pounds — the albumen, the ash, some fat and a small 

 per cent, of caseine. making fully six pounds, go into the whey 

 vat. When this whey is used just as it comes from the cheese 

 vat, if it be fed to pigs, with wheat middlings, fully seven cents 

 per hundred pounds may be got out of it. As a rule, however, 

 we do not get half that. I have experimented and know that 

 whey is worth more for feeding pigs than for any other purpose. 

 If you will, next spring, spend the time you do in figuring down 

 the making price of cheese a fraction of a cent, and use it in 

 devising some method of better utilizing the whey product, you 

 will be better paid. It is almost a perfectly balanced food, that 

 is. the solids of it. But, as there are but six pounds of these 

 solids in 100 pounds of whey, the balance being water, it will be 

 seen there is only a small per cent, of the whole that is valuable. 



