SIXTH ANNUAL YEAR BOOK— PART VIII. 



GOB 



The Lmpoutaxck of Skiji-milk. Skim-milk has all the ingredients 

 of whole milk except the fat, as is shown in table I and II. 



Table I —Composition of skim-milk and whole milk compared. 



Table II.— Digestible nutrients, per cent.- skim-milk, whole milk. (From 

 Henry's "Feeds and Feeding".) 



It will be seen in table II that the percentage of protein in skim-milk 

 is greater than in whole milk, and as protein is what produces bone and 

 muscle, the feeding value of skim-milk is apparent. The fat taken froai 

 the skim-milk can be readily supplied in the fat and starch contained in 

 grains. The fat in the milk would go to keep up the animal heat and 

 be deposited in the system. This makes the calf receiving whole milk 

 look plumper and slicker, but no better developed in bone and muscle. 

 Comparing the different experiments that we have conducted in feeding 

 calves on skim-milk, table III has been constructed. In figuring for this 

 table, the calves have been charged with grain at fifty cents per hundred- 

 weight and hay at four dollars per ton. 



TABLE III-MONEY VALUE OF SKIM-MILK. 



