208 



DESCRIPTION OF FEED STUFFS 



Experiments conducted at the Wisconsin station showed that 

 the best results in feeding skim milk and corn meal to pigs will be 

 reached by feeding these in the ratio of 3 to 1. 



Unless fed perfectly sweet and under sanitary conditions, skim 

 milk will be likely to cause scouring in calves; pasteurized skim 

 milk is less apt to give trouble in this respect, and it is important, 

 therefore, that creameries adopt the method of pasteurizing the 

 skim milk before it is returned to the patrons. This will also improve 

 the keeping quality of the milk and will serve the still more im- 

 portant object of removing the danger of spreading tuberculosis 

 through the skim milk, as the tubercle bacillus is readily killed on 

 heating to pasteurizing temperatures of 160° F. or over (Fig. 39). 



Fig. 39.- 



■Grade Holstein skim-milk calves — promising stock for the dairy herd. 



Buttermilk is the by-product obtained in the manufacture of 

 butter. It is used especially as a feed for growing and fattening 

 pigs. It contains, on the average, somewhat less than 10 per cent 

 solids, viz., 0.5 per cent fat, 4 per cent casein and albumen, 4.4 per 

 cent milk-sugar, and 0.7 per cent ash. It does not, therefore, differ 

 materially from skim milk in composition, and extensive com- 

 parative feeding experiments conducted by the Copenhagen station 

 and elsewhere have shown that buttermilk is very nearly of the 

 same value as skim milk for feeding pigs. It can also be fed to 

 calves with good results, if special care is taken to feed it in fresh 

 condition and in small amounts at the start, so as to gradually 

 accustom the stomach of the young animals to it. Unless it can 

 be fed in the manner suggested and with the most scrupulous clean- 



