Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1891-03-14
DAIRY aY.pRopuc1s.
A True idea of the Value of sItim-s1lIh
and Buttermilk.

a true lden OF the value oil Sltim-MlIh
ttnf and Buttermilt.
At the recent meeting of the Minnc-
sofa Dairymen's Association Mr. j. II.
Monrad delivered an address from
which we take the following extracts,
which show that the value of the
slSim-milk and buttermillk is often too
much to have it used as pig feed. In
other words more butter should be
taken out of the milk before giving ii
to the hogs. He said;
"The rich soil and the unusual facil.
tiles for production on large scale has
trained the present generation of our
Western citizens to sovereign but
wasteful contempt for the little details.
II am, therefore, quie, prepared to
be criticized for venturing to take up
such question as How is your skim
milk and buttermills?' Talking about
slim-milli am always reminded of the
story of how farmers wife, in the kind
ness of her heart and in all innocence
said to city visitor: why, drink all
you can. The pigs will get it anyhow
"The pigs will get it. Yes, and q
very good use that is to make of it,
when properly fed, but have you ever
put this question to yourself: How
much butter do 1 give my pigs when ]
give them 100 pounds of slSin-milk
or buttermilk?' A year ago 1 should
not have dared to PROFOUND the above
question, as it would have been useless.
The cost of having chemical analysis
made simply prevented us from getting
a reply, and the oil tests then in use
could not even give US an approximate
reply.
But now, thanks to Dr. Babcocb we
have a cheap, practical test which en-
ables us to get practically an approxi-
mate reply.
"Let us take dairy of ten cows Civ.
ing yearly yield of 10000 pounds OF
milk. The deep-setting system OF
creaming is used, ice is scarce (through
lack of forethought) and the water is
55 degrees. Thus it will be quite easy
to lose IS per cent. extra in the skim
milk, which in this case would be 12c
pounds of butter fed to the hogs.
But tins is not all. If the cream is
not properly and uniformly ripened il
is not uncommon to find the butter
milk contain s. instead of .3 per cent.
of fat, giving loss of 5 per cent. on
16 per cent. of milk, of 6,40O pounds
buttermills, and thus an additional loss
of 80 pounds of butter.
ga small daily loss, indeed, unworthy
your consideration, but, after all, loss
of 152 pounds of butter, making, at an
average price of twenty cents, $1,000.
Let us take another instance. A
farm with twenty-five cows with a
yearly milk yield of 100000 pounds OF
milk, using shallow pans or even deep
setting. This will leave on an average
0.75 per cent. fat in the skim milk. BY
using n hand separator run by power Il
do not believe in hand worls), the per
cent. may be reduced to an average of
0.25, a gain of 05, or 500 pounds of but
ter year, and on this farm careless
ripening of the cream may cause year
ly loss of eighty pounds of butter in the
buttermilk.
but, supposing we do not run the
separator right, we may easily lose
from 200 to 800 pounds of butter per
year.
! ''It may, of course, be objected that
If this butter is left in the skim or but
.er1nilk it is not lost; and, so far as we
use it for human food, this objection is
: valid. But when used for hogs calves
or fowls, / leave it for you to decide
whether you can afford to feed them
with butter"