442 SWINE liX AMERICA 



rule applicable to whey that is foul and manifestly unfit 

 for any use as food. According to analyses at the On- 

 tario experimental farm (Twenty-third Annual Report), 

 fermentation in whey is solely at the expense of the 

 sug-ar content, and merely a trace of sugar is found in 

 sour whey. Five experiments gave almost equally as 

 good results with sour whey as with sweet, when fed to 

 the hogs. A summary says : *'A general review of the 

 work, taking into consideration the health of the animals, 

 their gains, the quality of their flesh, and the compo- 

 sition of the sweet and sour whey, seems to point to 

 the conclusion that fermentation does not seriously de- 

 tract from the value of whey for pig feeding." 



Further experiments at the Ontario experimental 

 farm (Twenty- fourth Annual Report), gave evidence of 

 the value of whey in producing firm bacon, leading to 

 this statement : "The evil effects arising from lack of 

 exercise can be overcome by the judicious use of skim 

 milk and whey. The amount of whey recommended is 

 from two to 2>^ pounds to a pound of meal. Whey and 

 skim milk appear to have a greater influence than exer- 

 cise in producing firm bacon." This last statement, how- 

 ever, was not offered as a definite conclusion. 



A disadvantage remarked in the use of whey lies in the 

 danger of lameness or crippling of hogs through over- 

 feeding. In such cases the joints become stiff and the 

 lameness is serious. In an experiment at the Ontario ex- 

 perimental farm (Twenty-third Annual Report) three 

 shotes, averaging about 130 pounds each, were brought 

 gradually to a full feed of two pounds of sweet whey to 

 one of meal. The meal consisted of equal parts by 



