MEAT, BLOOD, BONES, ETC. 125 



Buttermilk either has the character of sweet skim milk containing 

 about 0.5 per cent of fat, and in that case may be used for Hke purposes, 

 or it is more or less sour. When of the latter character it is used, mixed 

 with coarsely ground grain or potatoes, for fattening swine. 



It is said that calves and pigs do not thrive on a certain sour buttermilk 

 product which has recently been imported from Holland on a rather large 

 scale as food for infants. It causes diarrhea in calves and pigs and 

 should be boiled before feeding and fed sparingly if at all. 



Whey. — There are sweet and sour wheys. The former are obtained 

 by treating sweet milk with rennet to separate the casein, which also in- 

 cludes most of the fat. The latter are obtained from the separation of 

 the casein from sour milk. Whey contains from 4.5 to 7.5 per cent of 

 dry matter, 1 per cent albumen, 0.2 to 1.3 per cent of fat. The sweet 

 wheys contain, in addition, about 4.5 per cent of milk sugar, while the 

 sour wheys contain only a fraction of this amount. Most of the sugar 

 in sour whey has been lost by conversion into lactic acid by bacterial 

 action. Wheys have about one-half the feeding value of skim milk or 

 one-quarter that of whole milk. The starch value of sweet whey is 6.4 

 per cent, while that of sour whey is only 5 per cent. 



Wheys are fed chiefly to swine, boiled and mixed with other feeding 

 material ; more rarely to fattening calves or milk cows. Sour wheys have 

 a laxative effect and are used dietetically in constipation, like sour milk 

 and buttermilk. 



2. Preparations from Meat, Blood, Bones, Etc. 



Meat meal or tankage consists practically of leached meat scraps, ob- 

 tained in the manufacture of meat extracts. After the scraps have been 

 boiled or heated under steam pressure, in water, the latter, with the sol- 

 uble portions of the meat, is drawn off and manufactured into "extract." 

 The residue is dried and ground into a fine meal (American meat meal 

 or tankage).^® Another product marketed under the same name is ob- 

 tained by subjecting to the same process the cadavers of animals that 

 died from the effects of disease or that were slaughtered for consump- 

 tion but afterwards condemned for food purposes. This is marketed 

 under the name of "German cadaver meal."^^ 



American meat meal contains about 10 to 12 per cent of water, 70 to 

 75 per cent of crude protein (64 per cent digestible albumen), 10 per 

 cent of fat and 3 to 4.5 per cent of mineral matter or ash. The digestive 

 coefficient is about 90 per cent. It is generally very wholesome. It is 

 used as feed for growing pigs during the first few months in amounts 

 of 50 grams (1^ ounces) per head per day. As the pigs get older they 

 may take from ^^ to 1 pound and even 2 pounds per day per head. Ex- 



iSThe products referred to as "American meat meal" and "German cadaver meal" are also 

 obtained in the American market, but usually all under the general name of "tankage. ' Piir- 

 chasers and feeders should be guided bv the guaranteed chemical analysis as well as by the 

 reputation and character (whether meat packer or fertilizer manufacturer) of the lirin putting 

 the product on the market. — Translator. 



