270 THE FEEDING OF ANIMALS 



ness with which the cream is removed. The more per- 

 fectly the fat is taken out> the less the percentage of solids 

 left behind, and the less their unit value as a source of 

 energy. For these reasons gravity-process skimmed milk 

 is often more valuable for feeding than that from the 

 separator, though under the best conditions of skimming 

 in both cases the difference is small. 



Buttermilk, which is the residue after extracting 

 butter from cream, varies in composition from such causes 

 as the composition of the cream and the perfectness of 

 the churning. The more fat that is left in it the more 

 it is worth for feeding pm-poses. Its feeding value is 

 but little less than that of skim-milk. 



Whey solids are mostly sugar. In good cheese-making 

 practice, whey retains scarcely any of the casein and fat 

 of the milk. It therefore takes a place in the ration quite 

 different from that of skim-milk, as it is essentially a 

 carbohydrate food. 



The dairy offals are peculiarly valuable as food for 

 young animals and swine. It is safe to say that for calves 

 and pigs no other materials can ftilly take their place 

 in their relation to health and vigor. 



364. Slaughter-house and other animal refuses. — ^The 

 offals from slaughter-houses and from fish, which have a 

 somewhat limited use in feeding domestic animals, are 

 meat scraps, meat meal, dried blood, and dried and ground 

 fish. The materials serve admirably as a supplement to 

 the hbme-raised feeds which are largely of a carbohydrate 

 character, especially in feeding poultry and swine. In the 

 case of meat-scraps it is desirable to distinguish between 

 those having a large proportion of bone and those mostly 

 meat. The accompanying analyses display their composi- 

 tion, which is subject to great variations: 



