202 



Feeds and Feeding. 



about 0.8 of 1 per ct. of acid has developed, this fermentation ceases, 

 so that sour milk may still contain milk sugar. 



299. Milk fat. — Cow's milk contains from about 3 to above 5 per ct. 

 of fat, the amount varying with the breed, individual, etc. The per- 

 centage of fat varies greatly between the first and last milk drawn 

 at each milking, as the following table by Babcock of the Wisconsin 

 Station^ shows: 



It will be seen that the last drawn milk contained about 10 times 

 as much fat as that first drawn. (597) 



300. Ash. — One hundred lbs. of cow's milk supplies about 0.20 lb. 

 of phosphoric acid, 0.17 of lime, and 0.17 of potash. 



301. Whole milk. — With rare exceptions whole milk is too valu- 

 able for feeding to stock, tho one should never hesitate to supply it 

 when required by very young or valuable animals. Young stock being 

 prepared for exhibition can be forced ahead rapidly by the judicious 

 use of unskimmed milk. (123, 473, 492-4, 881) 



302. Skim milk. — Because of the protein and ash it carries skim 

 milk is of high value in building the muscles and bony framework of 

 young animals. While great care and good judgment are necessary 

 in feeding skim milk to calves, it serves its highest purpose when so 

 used. According to Pott,^ the horses of the Cooperative Association 

 of Hamburg are fed large quantities of skim milk and buttermilk. 

 (474-6) For pigs, from 5 to 6 lbs. of skim milk has the feeding 

 value of 1 lb. of corn. It should always be fed in combination with 

 corn, barley, or other carbohydrate-rich feeds. (882-5) 



303. Buttermilk. — This by-product has substantially the same com- 

 position as skim milk, tho it is usually somewhat richer in fat. In east- 

 ern Prussia suckling foals are fed buttermilk and sour skim milk. 

 Some feeders use buttermilk successfully in rearing calves, tho most 

 efforts are failures. (477) Tests at the Massachusetts Station' show 

 that buttermilk has the same feeding value as skim milk for pigs. 

 (886) Creameries often dilute buttermilk with water, thereby re- 



' Bui. 18. 



' Futtermittel, p. 645. 



' Buls. 13, 18. 



