ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 5S 



on the mustle and bone of the hog. It was found by actual testing tha? 

 strength of the bones that milk made the strongest bones of any food that: 

 was fed. When we consider the use of this food for bone and muscls? 

 building, also remembering its easj r digesting and and how by adding va- 

 riety it makes other foods more palatable and probably assists in their* 

 digestion, we must hold skim miik as occupying a high place in the list 

 of feed stuffs available on most farms." 



From the numerous results reported in pig feeding these items may- 

 be taken: Ten pounds of skim milk produce as much gain with young pigs 

 as fifteen pounds with maturing swine. With young pigs, one or two? 

 ounces of corn meal (or its grain equivalent) to one quart of milk seem& 

 enough. The proportion of the grain must be gradually increased until mi 

 finishing off pork, with animals weighing 200 pounds or more, the meal; 

 may become two-thirds the weight of the milk. 



Authorities differ as to the r€iative merits of having the skim niiDs: 

 sweet or sour, but the weight of evidence seems to favor sour milk for 

 swine. Yet the milk must not be too sour; the sugar of milk certainly has^ 

 food value, and in very sour milk this has largely been replaced by lactic 

 acid. Two much lactic acid is believed to be injurious. In different trials 

 100 pounds of skim milk has shown a feeding value equivalent to twentir 

 to twenty-eight pounds of corn meal; its money value may be thus easily- 

 computed, with the market price cf corn meal as a base. But several ex- 

 perimenters, upon a basis of "four cent pork" report returns of 20 to 3© 

 cents per hundred pounds of skim milk. 



Whey itself a watery, semi-transparent liquid in appearance f» eom^ 

 posed of about 93 per cent of water and 7 per cent of solids. The- Tatter* 

 include the greater part of the albumen of milk, which has not been cc*- 

 adgulated by the rennet, nearly all the sugar of milk, some of the ash*, 

 and small fractions of casein and fat. Stated in figures, average wheF 

 contains 0.35 of 1 per cent fat, 1 per cent of albumen and casein, 5 per cent: 

 of sugar, and 0.65 of 1 per cent of ash. The fat may be increased by care- 

 lessness on the part of the cheesemaker, but if the latter be an expert 

 there will be no serious escape of fat in the whey, however rich the milk.. 



