ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 55 



of his own experiments leave not the slightest doubt that one 

 gallon of skim milk will produce pork of the value of 3#d. 

 Again, as to weight of skim milk required to give an increase 

 of 1 lb. in the live weight of a pig, one experiment made it ap- 

 pear that 12 lbs. of skim milk were sufficient, whilst another, 

 apparently carried out as carefully, showed that 23 lbs. of skim 

 milk were consumed for each pound of increase in live weight. 

 As far as I can judge from my own experience and that of 

 my friends who have paid some attention to this subject, I should 

 estimate the value of skim milk for pig-rearing and feeding at 

 i&d. to 2d. per gallon (according to price of other food), pro- 

 viding that proper care is taken to give to the pigs other food 

 which contains a good proportion of the fat, &c, of which skim 

 milk is deficient. 



If it be necessary to add to skim milk cocoanut meal, or 

 maize, barley, rice, palm-nut, or other meals to enrich it, how 

 much more needful is it when feeding pigs on buttermilk or 

 whey. To make this evident I give the following as the aver- 

 age of eighteen analyses of whey made bv the late Dr. Voelcker : 



Water ..." ... 93.02 



Butter (pure fat) <33 



Albuminous compounds ... ... ... #g7 



Milk-sugar and lactic acid 4 . g 



Mineral matter (ash) h q 



100.00 

 In the feeding of whey to pigs we find science and practice 

 in agreement, as proved by the extensive experience of Mr. 

 John Piatt, a member of the firm of Messrs. Piatt and Dobell, 

 who are carrying on a large cheese factory at Wem, in Shrop- 

 shire. In response to my invitation Mr. Piatt very kindly gave 

 me a long and most interesting account of the pig~feeding car- 

 ried on by his firm. In the year 1884 they fatted 1,300 pigs 

 j which were sold for some £6,500. £3,000 worth of meal was 

 used, besides an unknown quantity of whey. If we take £2,600 

 is the cost price of pigs, this leaves the sum of £900, and the 



