440 SWINE IN AMERICA 



otlier water is naturally of less value. An example of 

 this is had when, as is sometimes the case, it is run into a 

 tank and afterward pumped out or drawn from the bot- 

 tom, for in that event the casein will be nearer the top 

 and the bu3^er will obtain more water than he desires. 

 Some creameries use washing powders which are almost 

 certain to have a poisonous or other harmful effect. In 

 buying buttermilk, the swine raiser should be sure he is 

 getting that which is undiluted and not unwholesome. 



"To brood sows in pig," says Professor Henry, "do 

 not feed over one pound of buttermilk for each two 

 pounds of grain. F'or sows after farrowing, feed three 

 or four pounds of buttermilk for each pound of corn 

 meal given. For young pigs, feed the same proportions. 

 For fattening hogs, do not feed over two or three pounds 

 of buttermilk for each pound of corn supplied. Of 

 course, if the buttermilk is abundant, one need not worry 

 about utilizing it so closely as he would if it cost more, 

 but, on the other hand, it will pay to keep a larger num- 

 ber of ]](\gs and thus get better returns than would fol- 

 low with a limited number of animals and an excessive 

 use of buttermilk." 



WHEY 



In the manufacture of cheese, most of the casein and 

 fat are kept in the cheese and the whey is therefore of 

 less value for feeding than kindred by-products. It is 

 generally considered about half as valuable as skim milk. 

 In Henry's "Feeds and Feeding," Danish experiments 

 show 1,200 pounds of whey as equal to 100 pounds of 



