ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
55 
iow that it has a value which has been recognized always and every- 
here. And here it is proper to state that there are values which 
an only be expressed by signs. 
The sowing of a field of grain is a sign that the farmer believes 
iat it is worth cultivating. When the farmer engages in stock-grow- 
ig it is evidence that he thinks it will pay. If the custom of feeding 
certain class of feed for the promotion of the growth of young stock 
universal, then the evidence is conclusive that such food is valuable 
>r that purpose. It will be admitted that the custom of feeding but- 
:r-milk, skim-milk and whey to calves or pigs is universal with those 
ho have been engaged in dairying, in all the history of the past, 
'his being true, the evidence is conclusive that what is left of the 
tilk after the butter and cheese are taken from it, has a value ; or, in 
:her words, that the butter and cheese did not absorb all that was 
aluable in the milk. 
This custom of utilizing what is left of the milk after the butter 
id cheese are taken from it, is so universal that it should be as con- 
usive evidence of value as we could have, had each farmer made a 
alculation, and expressed the value in dollars and cents. In one case 
might be more definite and satisfactory, but it could not be more 
bnvincing. It may be objected that this statement does not show the 
alue ot what is left of the milk after the butter and cheese are taken 
om it ; that if there is any value, that value should be fixed, so that 
11 may know how to make it available. It is proper, therefore, to 
onsider the value that may be realized from what there is left of milk 
fter the butter and cheese are taken from it. 
Speaking of whey, Mr. X. A. Willard says : “It should, by no 
leans, be allowed to run to waste ; that it is a valuable food for pigs. 
; has been stated, by those who are authority on dairy matters, that 
le whey of full-cream cheese from 20,000 pounds of milk will pro- 
uce 1,250 pounds of pork ; and the whey from that quantity of milk 
fter the butter and cheese are taken from, it will produce 500 pounds 
f pork. This being true, every farmer producing ten cans of milk 
aily, who has it manufactured into butter and cheese, is entitled to an 
mount of whey that would produce 500 pounds of pork per month, 
r 6,000 pounds a year ; and if sold at $5 per hundred pounds would 
mount to $300. The farmer taking the same quantity of milk to a 
ictory to be made into full-cream cheese would be entitled to whey 
ufficient to produce 1,250 pounds of pork per month, or 15,000 
ounds per year ; which, at $5 per hundred, would bring $75°- The 
'Utter-milk and skim-milk from the same quantity of milk used for 
aaking butter, would produce not less than 1,800 pounds ot pork per 
lonth, which, at $5 peic hundred, would amount to $90 per month, 
jfhis being true, it will be admitted that the manufacturer should 
crupulously divide the skim-milk, butter-milk and whey among his 
•atrons so that each should have his just proportion of the value of 
lis milk. 
If we desire to be more fully impressed with the food value of 
vhat is left of the milk after the butter and cheese are taken from it, 
ve would say that so used it adds more every year to the cash value 
>f the products of the country than is produced from the milk in any 
