DAIRY BY-PRODUCTS ARE IMPORTANT 131 



Milk bread is richer in fatty matter, and superior in 

 flesh forming elements, which is scientifically explained 

 as being due to the casein of milk being incorporated with 

 the fibrin of the flour. 



The sale of skim-milk to bakers and confectioners 

 should be encouraged, and is capable of being largely in- 

 creased. Used in this manner, it may be made to net the 

 consumer one dollar a cwt., or more than a large per 

 cent of the farmers and dairymen realize for their whole 

 milk. 



As a food for domestic animals skim-milk occupies 

 the most conspicuous position of any food-stuff, espe- 

 cially as a feed for young and growing animals. The 

 facts which seem to have been proven by the various ex- 

 periments are as follows: 



"Skim-milk gives the best returns when fed to very 

 young animals, constituting the larger part of their 

 rations. 



"It is next best for animals making rapid growth, but 

 which need other feed than milk, mainly of a carbona- 

 ceous nature. 



"Except for very young animals skim-milk gives the 

 best returns when used in combination with other foods 

 generally grains. 



"No class of live stock will give larger returns for 

 skim-milk than poultry of various kinds." 



At the New York Experiment Station chickens were 

 grown successfully on a diet composed mainly of skim- 

 milk, although they were allowed a run of the fields dur- 

 ing the time when they were being fed this ration. 



It was estimated that at the test, after allowing from 

 25 cents to 50 cents per hundred for the skim-milk, and 

 some other feed in proportion, the cost of producing one 

 pound of live weight was less than six cents at the time 

 when the birds weighed three pounds. 



During this time the milk was fed sweet; but it has 



