FOODS FROM BY-PRODUCTS 295 



have resulted from feeding the milk when not in the best 

 of condition. Buttermilk is frequently diluted with water 

 especially at creameries, and when so diluted, its value 

 is, of course, proportionately lessened. 



Whey is so bulky a food that it ranks relatively low 

 in nutrition. Its value for feeding is influenced by the 

 source from which it comes, by the class of animals to 

 which it is fed, and by its condition at the time of feeding. 

 Whey obtained ffom the manufacture of full cream cheese 

 has considerably more fat than that obtained from the man- 

 ufacture of skim cheese. Certain feeding trials conducted 

 have shown that for feeding swine, about 800 pounds ob- 

 tained from the former and about 1200 pounds obtained 

 from the latter source are equal to 100 pounds of grain. 



The best results have been obtained from feeding whey 

 to swine in conjunction with such adjuncts as ground corn, 

 wheat, barley or rye. It is less valuable for young animals 

 than for those that are older. Calves reared on whey do 

 not thrive so well as those reared on skim milk. The whey 

 is so bulky and withal so low in nutrition, that calves thus 

 reared carry an undue amount of paunch, and are charac- 

 terized by a more or less unthrifty condition. Both may, of 

 course, be measurably counteracted by feeding a liberal 

 amount of such adjuncts as oil meal and other meal from 

 nutritious grains. The outcome is more satisfactory when 

 the calves are well started on whole or skim milk or both. 



It is important that whey shall be fed while yet sweet 

 and fresh. The acid or semi-acid condition in which it is fre- 

 quently fed, especially when returned from cheese factories, 

 is in a considerable degree responsible for the unsatisfac- 

 tory results obtained from feeding it. The aim should be 

 to feed it while yet sweet and care should be taken to scald 

 the vessels daily in which to keep the feed. 



Molasses by-product. Molasses is a product ob- 

 tained in the manufacture of sugar from cane and also from 

 beets. Formerly much of this valuable feeding product was 

 wasted, but during recent years its real worth is coming to 



