lOV' J'Ol-LTliY TEEIJIXU AXD FATTENING 



llie whej alone is adopted, and one of the largest fatters 

 sometimes pa.ys $100 a week for milk during the busy 

 season. Whole milk -wonhl not only be more expensive, 

 Init the butter fat in it is not necessary, and other fat 

 can bo substituted at a much cheaper rate. Surprise 

 is often expressed that sour rather tlian sweet milk 

 should be useil. In practice it is found tliat tlie former 

 gives better results, the acid generated Ijy the turning 

 of either milk, l)uttermilk or whey causing more rapid 

 action than would be the case if it were sweet. ISTot 

 only is the milk itself soured, but when mixed with 

 meal, as is usually done immediately after feeding is 

 over, it is allowed to stand for several hours, rmtil a 

 slight fermentation has taken place. The advantage 

 of Ijeing able to use what is often waste products is 

 very great, and on dairy farms the skimmilk and 

 Ijuttermilk can be thus made of great service. 



