574 



Feedi and Feeding. 



The evident superiority of sour milk over sweet milk (868«) 

 for pig feeding — in most cases at least — awaits explanation 

 from the investigators. 



872. Buttermilk. — At the Massachusetts Station,* Goessmana 

 fed lots of three pigs each on buttermilk and skim milk to ascer- 

 tain their relative value. Both lots received com meal additional, 

 with results shown in the table: 



Feeding buttermilk and skim milk — Massachusetts Station. 



It will be seen that buttermilk gave as good returns as skim 

 milk. In general it may be assumed that when no water has been 

 added to buttermilk it has a feeding value with pigs equal to 

 skim milk. (358) 



873. Whey. — At the Wisconsin Station, » the writer conducted 

 several trials with whey for pig feeding, two of which are reported 

 below. At the Ontario Agricultural College, " Dean reports two 

 trials with this by-product In these trials, one lot of pigs was 

 maintained on meal only, the pigs at the Wisconsin Station get- 

 ting a mixture of corn meal and middlings, and those at the 

 Ontario Ck)llege wheat and barley mixed with an equal weight of 

 shorts. 



The whey used in these trials was from the manufacture of full- 

 cream cheese; hence it contained a considerable quantity of fat 

 and some casein. In Fjord's experiments, in Denmark, 1,200 

 pounds of whey equaled 100 pounds of meal. (887, 889) The 

 whey used by this investigator was the by-product from the manu- 

 facture of skim cheese from centrifugal skim milk. Such whey 

 is necessarily poorer in fat than that used in American trials. 

 (359, 660) 



» Kept. 1884. • Rept. 1891. 



• Kept. 1898. 



