1890.] PUBLIC DOCUMENT — No. 4 217 



first I shall say little. Whenever skim-milk can be sold for 

 a cent or more per quart, this undoubtedly affords a greater 

 chance for profit than any other method of disposition. It 

 should of course be sold for what it is, and as such its sale 

 and use should be encouraged. Not of course equal in 

 nutrient value to whole milk, nor fit to take its place for 

 infants, skim-milk is yet a wholesome food ; and, if placed 

 in the consumers' hands at a fair profit over the figures for 

 which the farmer will gladly sell, it must prove a boon to a 

 large class among our manufacturing population. For 

 children above two years of age, sweet skim-milk must in 

 many instances make a welcome and highly useful addition 

 to their dail}^ food ; and, judiciously used in cooking, it 

 must add vastly to the variety, palatability and nutritive 

 qualities of the food coming to the tables of the workers in 

 our cities and villages. When once skim-milk is appreciated 

 by such classes at its true value, there must be a considerable 

 outlet for this increasing by-product of the dairy in this 

 direction ; but at present the demand, though growing, is 

 comparatively small, and but few farmers, even among those 

 near manufacturing centres, are able to dispose of their 

 whole product by sale. Evidently, then, the great majority 

 of dairymen must look elsewhere to find means for the 

 profitable disposition of skim-milk. 



Let us then consider the manufacture of cheese as a means 

 of utilizing the surplus. The changes in methods of cream- 

 ing milk, which leave the skim-milk sweet, have, as is well 

 known, made possible the production of both butter and 

 cheese from the same milk. The skim-milk cheese is a well- 

 known article. You all know that it is comparatively hard 

 and dr}^, and that the absence of fat is prejudicial to the 

 curing process ; that, in short, it is much inferior to whole- 

 milk cheese. You probably are aware, however, that it is 

 a wholesome article of food, when properly made either with 

 or without the addition of foreign fat. It should be placed 

 upon the market at a price far below that of whole-milk 

 cheese ; and, as it is capable of furnishing the nitrogenous 

 nutrients at a price far below that for which they can be 

 obtained in meats, there should and doubtless soon would 

 be an extensive demand for it. The introduction of foreign 



