2 6l] THE MANUFACTURE OF BUTTER 37 



factor}', where the bacon and other products of the hog 

 are prepared for the market. The " bacon hog " has been 

 discussed at dairy conventions in this country, and since 

 the general introduction of the hand separator in many 

 sections of the North Central States farmers have paid 

 more attention to the development of this source of their 

 income. 1 



All creameries produce buttermilk, which is now consid- 

 ered a valuable by-product. This could also be returned to 

 the fanners, but is usually considered the property of the 

 creamery. Frequently it is wasted. Sometimes it is sold 

 at nominal prices. Of late, at the larger and more enter- 

 prising creameries, it either has been sold at fair prices to 

 be consumed as a beverage or has been fed to hogs owned 

 by the creamery proprietors. Buttermilk has great thera- 

 peutic value in the treatment of intestinal disorders, and is 

 recommended by physicians for this purpose. Hospitals 

 use large quantities of it. 2 In reports rendered by cream- 

 eries to the Dairy Division of the Department of Agricul- 

 ture important profits made by feeding buttermilk to hogs 

 are announced. 3 After deducting the cost of the grain and 

 not counting labor, the profits due to buttermilk among the 

 creameries reporting show considerable variation. An Iowa 

 creamery reports a profit of $43.20 from feeding 12 hogs 

 for 42 days and selling them at 8 cents a pound. 



Dried casein is also a by-product of some creameries. It 

 is made from skim milk or buttermilk. According to the 

 census, 12,298,405 pounds of dried casein were made in the 



1 Report of the Michigan Dairy Association for 1899, p. 83, and for 

 1911, p. 98. 



* Circular 171, Bureau of Animal Industry, U. S. Department of 

 Agriculture. 



3 Circular 188, Bureau of Animal Industry, U. S. Department of 

 Agriculture. 



