132 DAIRY BY-PRODUCTS ARE IMPORTANT 



been found equally satisfactory when fed thick and lop- 

 pered, and the waste is less in the latter form. 



If a premium were offered for the most rapid gains in 

 pig feeding, my opinion would be that some man skilled 

 in feeding skim-milk with other foods would carry off 

 the prize. Professor Henry, of Wisconsin, a high au- 

 thority on feeding domestic animals, says regarding the 

 value of skim-milk as a food for swine: 



"Skim-milk has a value as a feed for stockmen that 

 is higher than merely serving as a substitute for grain. 

 All of the constituents of milk are digestible and this 

 valuable by-product of the creamery is rich in bone and 

 blood building constituents." 



When we consider the use of this food for bone and 

 muscle building, and also remember its easy digestibility, 

 and that by adding a variety it makes other food articles 

 more palatable, and probably assists in their digestion, 

 we must hold skim-milk as occupying a high place in the 

 list of feedstuffs available on most farms. 



Authorities seem to differ as to the merits of sweet 

 and sour milk as a feed for swine. My experience con- 

 vinces me that either is desirable ; but the sudden change 

 from sweet to sour, and from sour to sweet, must be 

 avoided in feeding any kind of domestic animals. 



Calves appear to be the next in favor, as profitable 

 consumers of skim-milk, and some feeders appear to 

 think that they can feed their skim-milk to calves, and 

 derive more profits from it than by feeding it to swine ; 

 but this depends, to a large extent, upon the good qualities 

 of the animals that are being fed. 



In feeding skim-milk to calves one cent's worth of oil- 

 meal will take the place of a pound of butter fat that 

 has been removed from the milk, besides, when the milk 

 is fed warm from the separator, it is better for the calves 

 than milk that is cold and sour. 



A young animal that is fed on skim-milk, with mill 



