108 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 
value of the work of 60,000 horses, the annual outlay for 
necessary repairs, and the amount of insurance and taxes 
on the property used in dairying, as also the value of the 
summer pasturage for the stock. Having no exact data for 
these items, they do not enter into our estimate of the cost 
of dairying. 
Second, Attention was called to the food value of the 
annual milk product of the United States. 
Assuming that there are now in the United States 
13,000,000 milch cows, and estimating their average annual 
yield of milk at 446 gallons each, this being the average 
yield of milk in thirteen states in i860 (Willard’s “ Dairy 
Husbandry,” p. 20), and we find the annual milk product 
in the United states amounts to 5,798,000,000 gallons, 
weighing 50,732,500,000 pounds. 
Willard in his “Practical Dairy Husbandry,” p. 13, 
states that “three and one-half pounds of milk” has a 
nutritive value “equal to one pound of boneless beef.” 
That being true, makes the food or nutritive value of the 
annual milk product of the United States equal to 14,495,- 
000,000 pounds of beef, free of bone. 
We also find that every 100 pounds of a fat ox gives 
57.7 per cent, of butchers’ meat .—Encyclopedia Britannic a, 
8th ad ., vol. 9, p. 762. 
About 12^4 per cent, of such meat is bone .—Same 
work , p. j6p. 
We find therefore that 50 per cent, of the gross weight 
of a fat steer is boneless meat. It will therefore require 
20,650,000 fat steers, weighing 1,400 pounds gross, to pro¬ 
duce 14,455,000,000 pounds of boneless beef, and that this 
only equals the food or nutritive value of the annual 
milk product of this country. The present market value of 
such fat steers would not be less than $4.50 per 100 pounds 
live weight. The market value of that number of fat 
steers would amount to $1,300,950,000. To ascertain the 
value of the meat, we deduct one-fifth for hides and tallow, 
$260,190,000; which leaves $1,040,760,000 as the market 
value of the beef that would be required to furnish an 
amount of nutrition that is only equal to that of the annual 
milk product of this country. 
Third, Your committee further called attention to 
the loss of milk sugar—one of the most valuable consti¬ 
tuents of milk—in the process of making butter and 
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