86 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
20,650,000 steers, at $63 per head, equal 
Deduct one-fifth for hide and tallow. 
$1,300,950,000 
260,190,000 
$1,040,760,000 
This is- the food value of the annual milk product of the 
United States, compared with the same amount of nutrition 
in beef 
STATEMENT SHOWING THE ANNUAL 
SUGAR IN MAKING BUTTER AND 
UNITED STATES. 
LOSS OF MILK 
CHEESE IN THE 
Milk contains 4 1-5 per cent, of milk sugar.— Am. 
Cyclopedia , vol. n,p. 543, sample S. 
Milk contains 4^ per cent, of milk sugar .— Willard's 
Dairy Husbandry , p. 500. 
Skimmed milk contains 4.66 per cent, of milk sugar. 
— Willard's D. H.,p-5 00 - 
Buttermilk contains 4.61 per cent, of milk sugar.— 
Willard's D. //., p. 500. 
Whey contains 4.57 per cent, of milk sugar.— Willard's 
D.H., p.319. (Average of 15 samples). 
Butter contains 0.70 per cent, of milk sugar.— Wil¬ 
lard's D. LI., p. 500. 
Cheese contains lactic acid but no milk sugar.— Wil¬ 
lards D. 77 ., pp. 340, 341 and 342. 
Estimated quantity of butter produced annually, 
1,000,000,000 pounds.— Dpt. of Agr. Report for 7677, p. 
14y Estimate of cheese, 350,000,000 pounds. 
To produce this quantity of butter and cheese (esti¬ 
mating 27 pounds of milk for one pound of butter, and 97+ 
pounds of milk for one pound of cheese,) will Squire 29,- 
950,000,000 pounds of milk. Estimating 4^ p er cent, of 
milk sugar and we find that quantity of milk contains 
1,272,875,000 pounds of milk sugar. From this deduct 
milk sugar found in butter—7,000,000 pounds, and it 
appears that 1,265,875,000 of milk sugar is run off into the 
buttermilk and whey and lost. 
We find that the New York wholesale price of milk 
sugar in 1879 was 4 ° to 5 ° cents a P oun d .—McKessens & 
Robbins' Wholesale Druggist List. 
1,265,875,000 pounds of milk sugar at 40 cents per pound.#506,350,000 
if valued at 20 cents “ #253,175,000 
“ “ “ 10 cents “ # 1 26,587,5oo 
“ « “ 5 cents “ #63,298,750 
Here we have the startling fact before us that the 
annual waste of milk sugar in the United States a valuable 
constituent of milk—if valued at one-eighth of the New 
