ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 57 



termilk, and whey. For every pound of butter made there are fifteen or 

 twenty pounds of skim 1 milk, and about three pounds of buttermilk, and for 

 every pound of cheese, nearly nine pounds of whey. The aggregate of these 

 by-products is therefore enormous. The butter and cheese annually pro- 

 duced in the United States leave as residues at least 24,000,000,000 pounds 

 of skim milk, 4,000,000,000 pounds of buttermilk, and 2,500,000,000 pounds of 

 whey. This is about equal to 75,000,000 barrels of skim milk and buttermilk 

 combined, and 7,000,000 barrels of whey. It is easier to deal with these 

 quantites by the barrel than by the pound, although the latter would Be 

 more accurate. Some people are able to make skim milk and buttermilk 

 worth $1.00 a barrel or more, while others find it difficult in getting from it 

 a value of SO cents. This difference amounts to over $50,000,000, or an av- 

 erage of $4.00 for every butter and cheese-making cow per year. The item 

 is one of consequence, and the way ir. r/hich these materials can be made to 

 yield the most value is well worthy of consideration. Skimmed milk, or 

 skim milk, should be the first considered. It is by far the greatest in quan- 

 tity of the by-products of dairying, the most valuable, and the most sus- 

 ceptible of varied and profitable uses. 



In conclusion, allow me to quote from the article above mentioned in 

 the Times-Herald of Chicago. 



"It is an axiom among traveling men that the towns surrounded by 

 dairy farms have the most ready money at all times, on the simple theory 

 that the farmer gets cash for his p r oducts either once or twice a month, 

 while the cereal farmer has practically but one market time each year, with 

 his money in a lump. A bill in a m ilk town is as good as gold, baring the 

 regular percentage of people who never pay, whether they can or not." 



DISC USSION. 



Mr. Stewart: I would like to ask if you have raised veal calves from 

 skim milk? I have raised calves, but not veal. 



A. This paper and my quotations are from the experience of others. 

 My own experience has been that you cannot raise good calves on skim 

 milk as whole milk, but by starting the calves on whole milk until two 



