ILLINOIS DAIRYMEN'S ASSOCIATION. 291 



The economy of feeding grain feed in place of butter-fat in 

 the above experiments is shown as follows : 



Skim-milk calves consumed 122 pounds grain per 100 

 pounds gain. Whole-milk calves consumed 58 pounds grain and 

 31.8 pounds of butter-fat per 100 pounds gain. The 58 pounds 

 of grain plus 31.8 pounds of butter-fat is equivalent to 122 

 pounds of grain. Substracting the 58 pounds of grain from 122 

 pounds, we have 61 pounds of grain, equivalent to 31.8 pounds of 

 butter-fat. At this rate, 100 pounds of grain is equivalent to 48 

 pounds of butter-fat. Figuring butter-fat at 15 cents per pound, 

 the 100 pounds of grain will save $7.20. At 20 cents per pound, 

 it will save $0.(30 worth of butter-fat. 



Ax Experimext with Rexxet. This experiment was 

 planned to see if the addition of rennet to skim-milk would make 

 any difference in the ability of the calf to utilize it. Rennet 

 extract, such as is used in cheese-making, was added to the skim- 

 milk at the rate of one cubic centimeter per calf per feed. The 

 rennet was added to the milk just prior to feeding, but sometimes 

 before the milk was entirely drank the rennet would coagulate 

 the milk, and the calf would finish his meal by eating the clab- 

 bered milk. In this test both hand-separator and sterlized skim- 

 milk were used, in order to see the action of the rennet on each. 

 With the sterilized skim-milk the rennet had no appreciable 

 effect, while with the hand-separator milk it produced a thick 

 clabber in a few minutes. The results are shown in table XI. 



This table shows that there is practically no advantage in 

 adding rennet to the milk. 



Summarizing the results obtained in feeding milk, it will 

 be seen that the best method is to feed sweet milk, either from 

 the hand separator or sterilized from the creamery; that there 

 is considerably more profit realized per animal where skim-milk 

 is fed in place of whole milk, or in place of allowing the calves 



