29 



Melting point of lard from various foods. 



*Thi8 pig was from same litter as Nos. 84 ,86, 87, 88, 89 and 90. 



Iti is well kuown that peanuts produce a soft lard- 

 When the feeding of peanuts was continued uninter- 

 ruptedly up to the date of slaughter the resulting lard 

 melted at the low temperature of 74.6 degrees Fahren- 

 heit, or at the temperature of an ordinary living room 

 in spring. It has been claimed that by feeding en- 

 tirely on corn for a few weeks before the date of butch- 

 ering, the flesh and lard can be brought to the normal 

 degree of hardiness. This was not the case in this ex- 

 perimient. By discontinuing the peanuts five weeks be- 

 fore the hogs were killed and feeding thenceforsvard 

 exclusively on com meal we succeeded in raising the 

 melting point to 80.7 degrees Fahrenheit, an increase of 

 6.1 degrees Fahrenheit. This lard, however, was still 

 much softer than that from hogs never fed on peanuts. 

 In a similar experiment in 1897-'98 (see Bulletin No. 

 93) the feeding of com during the four weeks imme- 



