828 Suggestions for Pig-Feeders [Jan., 







Food per 100 lb. gain. 



Feed 



Average weight of pigs 









at commencement. 











Milk. 



Grain. 



I. 



lb. 



lb. 



lb. 



Sweet Skim Milk 



16 



I,28o 



I98 



Sour Skim Milk 



17 



1,144 



177 



II. 









Sweet Skim Milk 



3i 



1,009 



220 



Snnr Skim Milk- 



29 



1,000 



218 



Average : 









Sweet Skim Milk 



23'5 



I,I44-5 



209 



Sour Skim Milk 



23 



1,072 



I98 



Buttermilk. — The composition of buttermilk approximates 

 so closely to that of skim milk that they may be considered 

 to be of about equal feeding value. This was shown by 

 experiment at the Massachusetts Experiment Station,* where 

 100 lb. of gain was obtained by the use of 1,351 lb. butter- 

 milk and 116 lb. of maize meal, against 1,390 lb. of skim 

 milk and 115 lb. of maize meal. Undiluted buttermilk should 

 be used, and for fattening pigs in the proportion of about 

 1 gallon of buttermilk to 5 lb. of meal. 



Whey. — This by-product of cheese-making is much less 

 valuable for pig-feeding than either skim milk or buttermilk, 

 but it contains a considerable amount of milk sugar, and is. 

 therefore most useful for use with meals. In Fjord's Danish 

 experiments! with whey from the manufacture of skim milk 

 cheese from separated milk, 1,200 lb. of whey were found 

 equal to 100 lb. of meal, but the average of experiments at 

 the Wisconsin Station and at the Ontario Agricultural 

 College with whey from the manufacture of whole milk cheese 

 showed that 785 lb. of whey were equal to 100 lb. of meal. 

 On this basis whey would be about half the value of skim 

 milk or buttermilk. Later experiments at the Ontario Ex- 

 perimental Farm I showed that sour whey gave almost as 

 good results as sweet whey, and that fermentation does not 

 seriously detract from the value of the whey as a food for 

 pigs. Two to 2 J lb. of whey are recommended to 1 lb. of 

 meal. 



* Coburn, op. ciL, p. 438-9. f Henry, op. cit., p. 574. 



% Coburn, op. cit., p. 442. 



