23 



EFFECTS OF PP:aNUTS, CHUFAS AND COWPEAS ON FIRM- 

 NESS OF LARD. 



At the coiulusiou of the two experiments just de- 

 scribed oue barrow from each of the four lots was killed, 

 Noveml)er 14, 1900, and lard rendered from the fat taken 

 from the jowl of each. The melting points of these 

 samiples of lard were determined by Prof. C. L. Hare of 

 the Chemical Department. 



Effect of peanuts and chiifas on melting point of lard. 



Lot. 



Food during 2t'> days 

 before butchering. 



l^ood fed prior to 26 



day.s before butch- 



c>ring. 



I 



j Melting 



! point of fat. 



Deg's Deg's 

 C. F. 



" d _^ • 



— *| o 



B 



C 



D 



Peanuts, ground 

 cowpeas and corn. 



Peanuts, alone 



Chufas and ground 

 cowpeas and corn . . 

 cowpeas 



Sorghum grazed 

 Ground cowp's & corn 

 Sorg'm grazd: pean'ts 



Ground 

 corn 



Cowpeas grazed. . 

 andjCiround cowpeas 

 . . . . I corn 



and 



10.8 



9.9 

 15.6 



The half ratioin, of one-third cowpeas and two-thirds 

 corn meal fed to lot A, for several months immediately 

 before butchering- raised the melting point 10.8 F. 

 for the lard of pigs fed partly on peanuts as compared 

 with pigs that had received no grain, but only peanuts 

 for several months. This grain ration fed alone to 

 lot D afforded a lard which was firmer by 15.6 de- 

 grees F. than that from pigs which up to the day when 

 killed had consumed peanuts. 



In this test sorghum shows no marked tendency to 

 soften the lard, at leasti when its use was discontinued 

 nearly a month before the hogs were killed. Additional 

 tests are required to determine its effect, if any, in this 

 respect when fed up to the last day. 



