144 AMERICAN DAIRYING. 



most casein, albumen, and ash, while the but- 

 termilk has the most milk sugar. 



Analyses made at the Massachusetts Experi- 

 ment Station show the average total solids of 

 skim-milk to be 9.48 per cent and of fat 0.39 

 per cent, and the average total solids of butter- 

 milk were 8.33 per cent and of fat 0.27 per cent. 



Experiment station work. The work done 

 by the experiment stations of the United States 

 with the object of showing the feeding value of 

 skim -milk and buttermilk as a food for calves 

 and pigs would make a good-sized book and I 

 should like to have this work all gathered into 

 one book. The fact that the experiment sta- 

 tions have done so much work in this line is 

 evidence to me that they believe as I do that 

 is, that the feeding value of skim-milk is not 

 appreciated by the average dairyman. 



I am anxious to have some work done to show 

 the comparative value of sweet skim-milk and 

 rotten sour- milk, such as the patrons of a 

 creamery get where the milk is allowed to run 

 into an underground vat that is seldom empty 

 and never cleaned. There are comparatively 

 few creameries that handle their skim-milk in 

 this way, but those that do ought to be court 

 martialed. 



