444 SWINE IN AMERICA 



not follow that a sudden change may be made from one 

 to the other without risk. When deemed economical to 

 substitute buttermilk for skim milk the change should be 

 watched carefully. In considering the economy of such 

 a change, it should be taken into account that if the skim 

 milk is pasteurized, its value may be greater thereby 

 through lessening the danger of tuberculosis. 



QUANTITY IN FEEDING 



No economy results from giving hogs all they will 

 drink of any dairy by-product. There is, in fact, con- 

 siderable danger of giving too much, especially to young 

 pigs, aside from the wastefulness of the practice. "We 

 had the best returns," said Professor Henry, comment- 

 ing on experiments at the Wisconsin station, "when we 

 fed the hogs not over three pounds of skim milk for each 

 pound of corn meal. On the limited supply there was a 

 larger profit from the feed than if more of the skim milk 

 was given. The same will be true of buttermilk." 



CLEANLINESS IMPORTANT 



Cleanliness is a requisite of success in using the by- 

 products of dairy, creamery or cheese factory. If care 

 is not exercised the results are sure to be unsatisfactory, 

 and when so much liquid of this character is used, great- 

 er caution will be necessary than would otherwise be 

 needed to maintain healthful Quarters and feeding con- 

 veniences. 



A feature of hog feeding which has been assuming 

 serious proportions in dairy sections is the tendency 

 toward the spread of tuberculosis. This has become so 

 marked that packers have refused to buy hogs known to 



