ILLINOIS STATE DAIRYMEN S ASSOCIATION. 257 



the goose, in butter and olive oil, it is margarine. In the solid 

 fat of the ox, the horse, the pig and sheep it is stearine. The 

 hair, horns, hoofs and wool of animals are largely composed of 

 nitrogen in connection with the chlorides, and phosphates, and 

 also hold about five per cent, of sulphur in the form of soluble 

 and insoluble sulphates. 



It often becomes important to know the constituents of foods 

 in order to arrive at economy in feeding. Let us take milk, a 

 perfect food for all young animals. Why? Because it contains 

 all the essentials of growth in normal proportions, as taken from 

 the dam, by the young of the same species. A number of an- 

 alyses of cow's milk, compared and averaged, have given the 

 following : 



ECONOMICALLY. 



Water. 86.0 



Flesh formers 5.0 



Fat formers 8.0 



Mineral matter 1.0 



ACCORDING TO CONSTITUENTS. 



Water. 86.0 



Caseine 5.0 



Fatty matter , 3.5 



Sugar , . . 4.5 



Mineral matter 1.0 



Thus we see that the ftesh formers are represented by the 

 caseine, and the fat formers by the fatty matters and the sugar. 

 The difference is simply in the two components of the fat formers, 

 fat and sugar both being forms of carbon, and produced from 

 the starchy and oil in the food. In feeding calves with skimmed 

 milk we have removed only the fat. This is easily replaced 

 with finely ground cooked corn meal, with a very little oil meal, 

 not oil cake, added. 



In the case of feeding whey we have a far more difficult 

 problem. We have removed everything from the milk except 

 the water and a little sugar. Hence we see that a calf should 

 not be fed skimmed milk with mush and lin-seed meal added 



