242 



FARM AND SCHOOL PROBLEMS. 



DESCRIPTIVE SCORE. CHECK PROPER DESCRIPTION. 



Remarks 

 Sample . 

 Student 



Date 



Standing 



Skim-milk. 



A scientific report gives the value of skim-milk as follows : 



"Skim-milk has all the protein and half of the full value 



of whole milk, and is in most localities the most economical source 



of animal protein. The food elements in skim-milk are equal in 



physiological value to those of meats and are far less expensive." 



Its value in different uses may be summed up thus : 



1. In making bread it gives weight and nutritive value. 



2. It is rich in blood and bone building requirements. 



3. It is an excellent poultry food. 



4. It has been proven to give best returns when fed to young 

 animals. 



D. In feeding skim-milk to calves 1 cent's worth of oil-meal will take 



the place of a pound of butter fat. 

 6. The use of skim-milk for baking and cheese making may be 



made to be worth a dollar per cwt. to the consumer. 



Buttermilk. 



Buttermilk ranks very close to skim-milk in feeding value. 



It has become one of the most popular drinks on the market. 



Good buttermilk when fresh is more valuable for cooking 

 than whole milk. 



The public should beware of sour skim-milk that is often 

 sold for buttermilk. 



