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BOARD OF AGRICULTURE. 



[Jan. 



farmers would he unable to market their crops. They 

 could not find a profitable sale for the bulky hay, roots 

 or corn which they can raise, save in the concentrated forms 

 of butter and cheese or similar products. The business of 

 dairying, then, must be here to stay. Let us see how its 

 by-products can be most profitably disposed of. 



The possible by-products of dairying are whey, butter- 

 milk and skim-milk. It will be impossible, in the time 

 allowed me, to treat the subject exhaustively ; and I shall 

 therefore confine myself mostly to a consideration of the 

 possible uses of skim-milk, which is by far the most im- 

 portant of the three. This superior importance is due, 

 first, to its much greater richness; and second, to its 

 present and increasing abundance, as compared with whey. 

 While butter factories increase in this State, cheese factories 

 as rapidly decrease. 



The superior richness of skim-milk will be evident from 

 the following table, which shows its composition, as well 

 as that of buttermilk and whey : — 



Table of Composition. 



The superiority of the skim-milk is due to the much 

 higher proportion of albuminoids and fat it contains. 



We have, then, to consider how the dairyman can })rofit- 

 ably dispose of his skim-milk. There are three leading 

 methods between which he may sometimes take his choice, 

 though in the great majority of instances circumstances 

 will point clearly to some one as the best suited to the 

 prevailing conditions. These methods are sale, manufacture 

 into cheese, and feeding to animals of some kind. Of the 



