CA TTLE THE DAIRY. 877 



nection with grain. Sweet whey contains four per cent of milk- 

 sugar, a slight per cent of fats, and some caseine, so that a fair 

 food-value is found. The value of this whey is proportioned 

 to the amount of fatty matter the factoryman allows to escape. 

 The whey made from skimmed milk is very poor in nutritive 

 qualities, and is then only "drink." Whey fed to calves in 

 limited quantities, and then along with grain, is beneficial to 

 some extent; but if fed exclusively upon whey and grass, the 

 young things might, with great propriety, stand for a picture 

 of " Famine." 



Whey has a commercial value from which to extract the 

 sugar of milk. Sugar of milk has a very high market value 

 among druggists, as an ingredient in the compounding of medi- 

 cines; but the process of extraction is so difficult that the at- 

 tempts to manufacture it in this country have been abandoned. 



The buttermilk is the most valuable part of the wastes, as 

 it is very rich in the nitrogeneous elements, and when properly 

 fed with the carbonaceous foods, it is of great value to small 

 stock. 



The feeding of these wastes to hogs is accounted as a detri- 

 ment to very fine dairy products, as the stench arising from the 

 stock-yards, when this liquid food is fed, is at times almost un- 

 endurable; so that factorymen often run these wastes into the 

 nearest stream, while others allow the farmers to draw it away 

 to be fed at the farms, it being usually regarded as worth the 

 transportation. 



