34 

 (Meal Equivalents of Skim-Milk. 



The Ontario Agricultural College reports a trial in which 355.6 pounds of 

 fikim-milk proved equal to 100 pounds of meal. The proportion of milk to meal 

 was ahout 2.5 to 1, and the result is similar to the Wisconsin result with a similar 

 proportion of milk to meal. 



The Minnesota Experiment Station reports six trials in which the proportion 

 of milk to meal varied, the highest proportion heing about five pounds of milk to 

 one of meal. The average of these trials gives 467 pounds of milk, equivalent to 

 100 pounds of meal, which is very close to the Wisconsin average. 



Utah experiments show 43] pounds of skim-milk equal to 100 pounds of 

 grain, and Tennessee experiments, 476 pounds of skim-milk equal to 100 pounds 

 of grain. The Tennessee results are practically identical with the Wisconsin aver- 

 age, and the Utah results are reasonably close. 



These experiments show that, where skim-milk can be obtained conveniently 

 and in suitable quantity, it has a very considerable value in hog-feeding. When 

 meal is worth $20 per ton, skim-milk is easily worth 20 cents per hundred pounds, 

 unless an exceptional amount of labor is involved in procuring it. For young 

 pigs just after weaning, however, its value is very much higher than for older hogs. 



Sweet vs. Sour Skim-Milk. — Several experiments with sweet and sour 

 skim-milk indicate that there is little or no difference in the feeding value of the 

 two products, — in fact, the sour milk has, if anything, had the advantage. For 

 very young pigs sweet milk is preferable. 



Whey. — At the Ontario Agricultural College, the writer conducted seven 

 trials with a view to ascertaining the value of whey for pig feeding. The average 

 of these seven trials gives 744.5 pounds of whey, equivalent to 100 pounds of meal. 



Two trials at the Wisconsin Experiment Station gives an average of 800 

 pounds of whey, equivalent to 100 pounds of meal. 



These trials probably show the maximum value of whey for pig feeding. 

 Under ordinary methods of feeding it would hardly be safe to expect quite as 

 good returns for whey. Where labor is involved in procuring the whey, due allow- 

 ance must be made in estimating the value of this product. 



Sweet VS. Sour Whey. — Five trials made by the writer failed to show 

 any appreciable difference between the feeding value of sweet and sour whey. 



Separated vs. Ordinary Whey. — In an experiment conducted by the 

 writer, ordinary whey proved to be worth twenty-five per cent, more than separated 

 whey. The separated whey had been run through the cream separator to remove 

 the fat for making whey butter. 



Buttermilk. — Experiments at the Ontario Agricultural College and else- 

 where show that buttermilk is practically equal to skim-milk for feeding pigs. 



