22 THIRTIETH ANNUAL REPORT OF THE 



BY-PRODUCTS OF THE DAIRY. 



Are we realizing- all that can be obtained from by-products 

 of the dairy? Butter and cheese making - yield three well 

 known residues which constitute the by-products of dairying; 

 skimmilk, buttermilk and whey. Experience has taught us 

 that for every pound of butter made there are from fifteen to 

 twenty pounds of skimmilk and about three pounds of butter- 

 milk, and for every pound of cheese nine pounds of whey. 

 We are told "that .the butter and cheese annually produced in 

 the United States leave as residue not le^s than 24.000,000,000 

 lbs. of skimmilk, 4,000,000,000 lbs. of buttermilk and 2,500,- 

 000,000 lbs. of whey." The sale of these by-products is usual- 

 ly by the barrel. The variation in price of skim-milk and 

 butter-milk ranges from nothing up to 30 cents a barrel in 

 "Vermont. This wide variation in price indicates that the 

 by-products of many creameries are not fully utilized. This 

 is a matter of great consequence and is well worthy of our 

 careful consideration. Those who have made this a careful 

 study claim that the most money could be realized from skim- 

 milk if it were sold as a human food in its natural uncooked 

 state. Is it possible for the Vermont dairyman to find such a 

 market for his sweet skim-milk? This certainly is worth our 

 consideration. Most farmers use their skimmilk as feed for 

 calves and pigs, and, without doubt, good returns are receiv- 

 ed when fed to either judiciously; but it is our opinion, with 

 the present prices of cattle and swine, that more can be real- 

 ized by feeding our skimmilk to high grade heifer calves than 

 by making it into pork. The market continually demands 

 good cows, which can always be sold at good prices. Experi- 

 ments made have proved that the greatest profits are realized 

 by feeding skimmilk to young calves and pigs and that less 

 profit is realized when it is fed to older animals. 



TUBURCULOSIS. 



Through the use of the tuberculin test, in the hands of com- 

 petent persons, this disease will in time be eradicated in our 

 state. Vermont leads all other states in the handling of this 

 much dreaded disease. Without doubt if Vermont wishes to 

 retain its fair name as a dairy state it must continue to weed 

 out its diseased animals. Such states as have no laws relative 

 to this subject are suffering greatly in consequence. Among 

 the valuable aids in helping to lessen the spread of this dis- 

 ease are clean, well ventilated stables, where the sunlight can 

 enter. Where the disease is found to exist the herd should be 

 tested once each year for three consecutive years. This will 

 usually take out all cattle affected with the disease. Great 



