DESCRIPTION OF FEEDING-STUFFS 221 



casein of milk by rennet is, as its composition 

 shows, a very watery food, which it is advisable to 

 feed in a boiled condition to fattening pigs ; for 

 delicate animals sour whey is not suitable. 



Meat meal is a by-product obtained in the manu- 

 facture of extract of meat, by Liebig's method, in 

 South America. In this process fresh, healthy 

 meat, freed as far as possible from bones, sinews, and 

 fat, is chopped up, and then put to soak in warm 

 water. The residue which remains after extraction 

 is mixed with mineral salts (potassium chloride, 

 sodium phosphate, and calcium salts), then dried 

 thoroughly and ground, and becomes the Liebig's 

 meat meal. In some places the flesh of sheep or 

 horses is used. 



Adulteration of the meat meal is seldom practised, 

 but occasionally dried glue, cartilage, also leather 

 and bone meal, are found. Meat meal is an ex- 

 cellent means of raising the protein in a ration, and 

 it is principally used in feeding swine. Young pigs 

 may be given |- lb. to 1 lb. per head per day, begin- 

 ning with the lowest amount and gradually in- 

 creasing the supply. Calves also do well on this 

 food, and grown cattle may be given up to 2 lbs. 

 per day ; neither the milk nor butter is damaged 

 by the meat meal. Sheep obstinately refuse to 

 take this preparation. 



Recently there has arisen a competing material 

 in the shape of a meal made from the carcasses of 



