103 POULTKY DEEDING AND FATTENING 



the wliey alone is adopted, and one of the largest fatters 

 sometimes pays $100 a week for milk during the busy 

 season. Whole milk would not only be more expensive, 

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

 can be substituted at a much cheaper rate. Surprise 

 is often expressed that sour rather than sweet milk 

 should be used. In practice it is found that the former 

 gives better results, the ajcid generated by the turning 

 of either milk, buttermilk or whey causing more rapid 

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

 only is the milk itself soured, but when mixed witla 

 meal, as is usually done immediately after feeding is 

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

 slight fermentation has taken place. The advantage 

 of being able to use what is often waste products is 

 very great, and on dairy farms the skimmilk and 

 buttermilk can be thus made of great service. 



