WHEY. 109 



ininous matter and ash in it? Again, by the so-called 

 11 s\vect " process, which retains all, or nearly all, the 

 phosphates in the cheese, the whey is made still poorer 

 by analysis. Only the sugar and a fraction of the albu- 

 minous matter, not coagulated by rennet, is left in the 

 whey; and the amount of sugar in milk varies consider- 

 ' ably, ranging, in a large number of German analyses, 

 from 8.0 to 5.48 per cent, of sugar. But let us more 

 closely examine the composition of whey. An average 

 of eighteen analyses made by Voelcker is as follows: 



Water SM.02 I Sugar > , qq 



Nitrogenous matter. . . .!)(> | Lactic acid ) 



Fat... 33 i 



Ash 70 I Total 100.00 



POOR STUFF. 



Thus it is very plainly to be seen that whey is pool- 

 stuff to feed, even in its best estate. It has some value 

 to mix with other foods, if used sweet; but when the su- 

 gar has all turned to acid, and the phosphates have be- 

 come lactates, leaving the phosphoric acid free, the 

 whey is abominable, andean be used only in small quan- 

 tities and with great care. It ought not to be fed to 

 young animals with tender stomachs, and does older ani- 

 mals no good. 



CRUELTY TO ANIMALS. 



All this corresponds with general observation and 

 experience. The most intelligent dairymen with whom 

 we are acquainted do not consider sour whey worth 

 drawing home. It is cruel to feed sweet whey to any 

 animal exclusively. Even a hog, which has made iis 

 trrowth and no animal can more fully extract the nutri- 



