68 Experiment Station Report. 



m. Influence of Skimming on the Specific Gravity of 



Milk. 



Fresh genuine milk stood at — 



23.° C. 1.0300 Sp. Gr., or 104 Lactometer. 

 19.° 1.0315 " 108 " 



14.° 1.0320 " 110 « 



After skimming : — 



9.°C. 1.0360 Sp. Gr., or 124 Lactometer. 

 18,° 1.0350 " 120 



23.° 1.0350 " 120 



3. Notes on Feeding Experiments with Pigs. 



The experiment described in a few subsequent pages is the 

 first of a series planned for the purpose of studying the com- 

 parative feeding value of skim-milk and of creamery butter- 

 milk, in connection with corn meal for the production of 

 pork. To secure a suitable basis for the work, it was de- 

 cided to ascertain first the facts re2:ardinoi: the results of 

 feeding equal measures of skim-milk and of buttermilk, with a 

 corresponding weight of corn meal in both cases. The skim- 

 milk was obtained from the dairy of the college and the 

 station ; the buttermilk from the factory of the Amherst Co- 

 operative Creamery Association. The skim-milk was rated 

 at two cents per gallon, and the creamery buttermilk 1.37 

 cents per gallon, — the contractor's price. Corn meal was 

 bought at $28 per ton. Several analyses of both kinds of 

 milk, and the mean of three analyses of the corn meal fed 

 during the experiment, are stated further on. 



The skim-milk contained about 2.5 per cent, more solid 

 matter than the creamery buttermilk, a circumstance due, 

 most likely, to the access of some water from the first wash- 

 ing of the butter. 



Six pigs, from forty to fifty pounds in weight (Berkshires) , 

 secured from the college farm, were used for the experiment ; 

 three of them were fed with skim-milk and corn meal (Lot 

 A), and three with creamery buttermilk and corn meal 

 (Lot B). Each of the two lots consisted of ore barrow and 



