354 MANUAL OF CATTLE-FEEDING. 



The dried blood was very hard and solid, and it is prob- 

 able that bj finer grinding and suitable preparation, bnch 

 as soaking in water or cooking, a greater digestibility could 

 be readied. The portion actually digested by the swine 

 seemed to exert the same nutritive eftect as an equal amount 

 pf vegetable protehi in the form of peas. 



In this country, dried blood and meat scrap have been 

 used in feeding trials by Mr. J. "W. Sanborn,^ with favor- 

 able results. 



The chief value of all these materials lies in their high 

 percentage of protein, and the proper use of such feeding- 

 stuffs is as an addition to fodder poor in protein, as was 

 explained in the section on oil cake. The choice between 

 the various kinds of nitrogenous bye-fodders will be deter- 

 mined by various circumstances, such as their palatability, 

 dietetic effect, influence on the quality of the products, cost, 

 etc., and must vary in different cases, but the principle 

 underlying their use is always the same. 



Bye-produets from Milk. — The chief of these is the 

 whey, from the manufacture of cheese, which is chiefly 

 used for hogs. 



The manufacture of cheese consists essentially in coagu- 

 lating the casein of the milk by means of rennet. The 

 curd thus formed encloses in itself much of the fat of the 

 milk, and the resulting whey contains about 1 per cent, of 

 protein, 4 to 6 per cent, of milk sugar, and 0.3 to 0.6 per 

 cent, of fat. The nutritive ratio is, therefore, not very 

 wide, though it is variable, according to the completeness 

 with which the albuminoids are separated in the curd. 

 Water, of course, is tlie chief ingredient, amounting to 

 about 1)0 per cent., or over. 



* Faim oxperimenis at the Ntw Ilamp^liire College of Agiicultum. 



