DAIRY BY-PRODUCTS ARE IMPORTANT 133 



feed or grains, may be made to weigh almost as much as 

 one of similar breeding and fed on whole milk with the 

 same kind of grains, at one year of age. 



Calves, for veal, mav be started on whole milk, and 

 then gradually changed to skim-milk, and fed for awhile, 

 and then made ready for market by feeding for a week 

 or two on whole milk to put on a smooth finish and im- 

 prove their sale. 



In feeding skim-milk to calves, overfeeding is dan- 

 gerous, and must be avoided. Calves are more easily 

 made sick by being fed poor milk than pigs. Skim-milk 

 has also been fed to lambs, horses and colts with success. 



Cheese may be made from skim-milk, and could be 

 made a profitable outlet for large quantities of the by- 

 product. A product called Dutch cheese, or pot cheese, 

 is also made from skim-milk, and finds a ready sale in 

 many cities or villages. With this, there seems to be no 

 established price; but some claim to be able to make a 

 dollar's worth of this cheese from ioo pounds of skim- 

 milk. 



Buttermilk ranks close to skim-milk in feeding value; 

 but its physical condition requires that more care be 

 exercised in feeding it than is required in feeding skim- 

 milk. 



As a human food it is excellent, and for cooking it is 

 in demand ; but it has been the common practice for many 

 city dealers to sell poor skim-milk for buttermilk, after 

 it has become soured and unfit for use ; this has had the 

 effect of decreasing the demand for buttermilk. 



Good buttermilk, fresh from the churn, is more val- 

 uable for cooking purposes than whole milk. 



