ILLINOIS DAIRYMEN'S ASSOCIATION. 27 



the milk that there is nothing left in it, and I wish to show to you, gentlemen, 

 that there is more left for feeding purposes than a great many of you have any 

 idea of. There is a good deal of caseine left in the milk, which is essential to 

 the growth, of the animal. Those substances that are left occur in the forma- 

 tion of flesh and muscle. The salts are also left in, which are valuable ; 

 chloride of sodium and phosphate of lime, which help in the formation of bone ; 

 and the sooner you get out of your head the idea that skim milk is without 

 value in its feeding qualities, the better it will be for you. 



Its value has been estimated by experts who have made a study of the 

 matter, and they can corroborate my statement that skim milk is worth, the 

 year around, twenty-five cents per hundred pounds, and that one hundred 

 pounds of skim milk will put six and a half pounds of flesh on the back of 

 the pig. 



Mr. Johnson : I have heard it said that the proof of the pudding is in the 

 eating. The proof of the skim milk is in the feeding. It is a very easy matter 

 for chemists to sit down and figure out just the value of skim milk, but those 

 that try to sell it say that you cannot persuade the farmers, who are the judges 

 of it to any great extent, that it is of any great value. 



Mr. Buell : Some gentlemen present undoubtedly have seen the reports 

 of the result of feeding skim milk at the experimental station of the State of 

 Wisconsin, in which experiment the value of skim milk was proved to be 

 thirty-five cents a hundred. The experiment was carried on in this way : by 

 keeping account of everything which was fed to certain calves, and reckoning 

 the value at market rate. If I remember right, the hay was reckoned at $8.00 

 a ton, the corn and oats I think at $15.00 a ton, and the calves were reckoned 

 at four cents a pound, and at the end of a certain time, after deducting the 

 value of the food given to the calves from the value of the calves, reckoned at 

 four cents a pound, it left the value of the skim milk at thirty-five cents 

 a hundred. 



Now, the point I wish to call attention to is this : Undoubtedly this trial 

 was a fair trial, and showed fairly what skim milk was worth, feeding it in the 

 manner in which it was fed, but the feeding was done, undoubtedly, under the 

 most favorable circumstances to the animals. They were kept quiet, and they 

 did not worry off the flesh by fighting or anything of that kind. Many of us 

 make mistakes in our farming operations by not studying circumstances and 

 conditions. We must do that. We must feed this feed under circumstances 

 favorable to the best results. Now, when you take a farmer and ask him what 

 the value of skim milk is, I want to know how he feeds it, whether he feeds it 

 intelligently, or in such a way that no sensible man would expect that it would 

 produce the best results. 



Mr. Avery: I think that what I said has been misunderstood. What I 

 did say was, that after cheese had been made from the skim milk, the fragment 

 that remained for the pig was very small. 



The Chairman : We have with us, from Wisconsin, Professor Henry, who 

 has charge of the experimental farm at Madison, and I think he could give us 

 some points on this subject. 



Prop. W. A. Henry : Ladies and Gentlemen : This is the second time I 

 have had the pleasure of being with the Illinois dairymen, and I anticipate a 



