SWINE REARING WITH DAIRYING 44I 



meal, but the whey used was from the manufacture of 

 cheese from skim milk, and accordingly, of aljout as 

 poor a cjuahty as could be obtained. Professor Henry 

 lias averaged resuhs at the Wisconsin experiment station 

 and tlie Ontario agricuUural college showing that 785 

 pounds of whey will equal 100 pounds of grain. In these 

 experiments it was found that 481 pounds of grain pro- 

 duced 100 pounds of gain and 303 pounds of grain with 

 1,398 pounds of whey produced 100 pounds of gain, so 

 that 17S pounds of grain was saved by the use of 1,398 

 pounds of whey. 



As to the composition of whey, and its use, Henry 

 said : "Where full cream cheeses are made, 100 pounds of 

 whey contain about .7 of a pound of mineral matter, 

 .3 or .4 of a pound of fat, .5 of a pound of al1)umen, a 

 little casein, and between three and four pounds of milk 

 sugar, tlic remainder ])eing water. This shows the food 

 to be very watery. One great difficulty in using whey 

 arises from the fact that it ferments easily, and the bar- 

 rels or tanks in which the whey is handled become very 

 foul and often very dangerous to the health of the ani- 

 mal so fed. Overfeeding will generally be indicated 

 by the pigs scouring; this should be avoided, even though 

 whey be wasted. With whey, feed corn or corn meal 

 and middlings. Do not grind the corn if the pigs handle 

 it well otherwise." 



When whey is hauled to the farm, it is not advisable 

 to use milk cans for that purpose, but barrels instead. 

 Whey that has fermented, but has not become what is 

 known as "rotten sour" may often be used as profitably 

 as sweet whey. This should not be taken as a general 



