In the early 19th century, the alcohol distillery business in the United States began to grow. Large amounts of swill (spent-grains) were produced as a byproduct of whisky and other alcohol production. Many distilleries opened dairies and began feeding their dairy cows with the waste swill. The low nutritional content of the swill lead to sickness in the cows and in the humans who drank their milk.
“Confined to filthy, manure-filled pens, the unfortunate cows gave a pale, bluish milk so poor in quality, it couldn’t even be used for making butter or cheese.”