96 CANADIAN DAIRYING. 



They are also being used for commercial purposes 

 in the manufacture of glue, sizing for papers, etc. 

 Milk sugar is made from whey. Condensed skim- 

 milk is now manufactured. It is doubtful, however, 

 if the by-products of the dairy can be so economically 

 used in any other way than as food for animals. 

 Sweet, clean skim-milk is very valuable for human 

 food, and ought to be used more largely than it is. 

 Under proper restrictions, there is no reason why 

 skim-milk and buttermilk may not be sold in towns 

 and cities, so long as it is sold for what it is, and not 

 palmed off as whole milk. The skim-milk contains 

 all the nourishing qualities of whole milk except the 

 fat. As a rule, we have too much heat-producing 

 material in our dietaries, and skim-milk would bal- 

 ance the ration at many tables. 



Buttermilk, owing to the lactic acid it contains, has 

 a valuable action upon the digestion of food by 

 human persons. It is recommended by medical 

 authorities as a wholesome and nourishing drink. 

 Many farmers might add to their dairy revenues by 

 supplying families in towns and cities with fresh 

 buttermilk. 



