CONCENTRATED FEEDS 123 



mings, and from diseased carcasses. This meat is sterilized, 

 and dried in air-tight tanks, and is then ground to a meal. 

 It is very rich in protein, containing usually from 50 to 60 

 per cent, and 11 or 12 per cent of fat. It is especially relished 

 by hogs, and since 1900 has been much used in the West 

 along with corn to balance up the ration. A mixture of 1 

 part of tankage and 6 to 10 of corn gives excellent results in 

 hog feeding. While this feed is high-priced, it is no doubt 

 one of the most important additions to the rations for swine. 

 The glossy coat of hair and hearty appetite of the tankage- 

 fed hog are evidences of the value of this feed. 



Milk is not strictly a concentrated food, but will be 

 briefly referred to here. As drawn from the cow it contains 

 about 87 J/2 per cent of water and 12 1/2 per cent of solid 

 material. Of the solids, about 3J/2 to 4 per cent is usually 

 fat and 4 to 5 per cent milk sugar. Milk is a most important 

 food for all young animals during the earlier stages of growth. 

 If new milk is fed, the young animals lay on flesh easily, and 

 may take on a strong, muscular development. If the fat is 

 taken from the milk, and skim milk is fed, a good frame may 

 develop, but the animal will not look so well fed, the skin 

 will not be so mellow, nor the hair so glossy. Pigs of any 

 age will do well on a combination of milk and a grain rich in 

 carbohydrates, which ration makes a very high-class pork. 

 Buttermilk has much the same feeding value as skim milk, 

 there being almost no fat in either. One should be careful 

 to feed only clean milk, produced under healthful conditions. 

 Skim milk from a creamery should not be fed, unless it is 

 first pasteurized, so that disease germs may be destroyed. 



Whey, a by-product of cheese-making, has a feeding 

 value about half that of skim milk. In Europe it is com- 

 monly fed to swine. Used to best advantage, it should be 

 fed with supplements rich in protein. Dried skim and 

 buttermilk powders, mixed with water, are also used 

 somewhat as substitutes for the standard products. 



