64 CLEAN MILK 



Skim Milk 



Skim milk forms a valuable food for man or beast, especially 

 for calves and pigs. The milk should be fed young animals sweet,, 

 and warmed to the temperature of the body, when it possesses 

 about one-half the value of whole milk for food. The use of the 

 hand separator at the farm will often be found lucrative, for the 

 reason that the skim milk may then be obtained warm and fresh 

 for calves or pigs and the cream bring as large a price as the whole 

 milk, while retaining the most valuable element — the nitrogen in 

 the proteids of the milk — on the farm. This because the nitrogen 

 is returned to the soil in manure. For man, skim milk, through its 

 proteids, is said to be three times as cheap as meat, though a much 

 more bulky food. If the skim milk is returned from the creamery- 

 for feeding, it is best that it be first pasteurized to kill any germs of 

 tuberculosis which may be contained in it and to prevent souring. 

 Indeed, when skim milk is to be fed either calves or pigs, or other 

 animals, it is best to previously boil the milk for 10 minutes unless- 

 the cows yielding it are known to be positively free from tuber- 

 culosis. Calves should be permitted to suck the first day of their 

 existence, and then may be given whole and skimmed milk for 

 ten clays, gradually reducing the whole milk. After that time 

 they may be given only skim milk, five to six quarts daily in three- 

 feedings for the first two weeks. At the end of this time five pints, 

 of skim milk may be fed twice daily with a tablespoonful of flaxseed 

 or Indian meal to supply the deficiency of fat in the food. A liking- 

 for corn meal may be encouraged by placing a little on the tongue 

 after feeding milk. Skim milk is fed pigs in the proportion of 

 three pounds to one of corn meal ; to fowls, also, with grain. The 

 utensils and troughs in which the skim milk is fed to young- 

 animals should be kept scrupulously clean, and the milk should not 

 be fed sour. Rich milk is less desirable for feeding calves or pigs, 

 than milk comparatively poor in fat or skim milk. Rich milk leads. 



