30 



diately preceding the time of butchering effected a con- 

 siderably greater increase in the melting point of lard 

 from the pigs previously fed on peanuts, but in that 

 test as in the present one, the feeding of corn during 

 a short period did mot make the resulting lard equal in 

 firmness to that made by continued feeding of corn. 



In this experiment the lard produced by feeding chu- 

 fas was practically as soft as that obtained from peanut- 

 fed pigs. 



After ascertaining in a previous experiment that the 

 melting point of lard from peanut-fed pigs could not be 

 raised to the norm^al degree of firmness by feeding ex- 

 clusively on corn during the month immediately pre- 

 ceding death, search was made for some food which 

 might have a greater effect in solidifying the flesh and 

 lard. Cotton seed meal seemed worthy of a trial for 

 this purpose as it has been shown to increase the firm- 

 ness of butter, and as a few determinations appear to 

 indicate that it produces tallow and suet with a high 

 melting point. Unfortunately no safe method of feed- 

 ing to hogs for a long period any considerable proportion 

 of cotton seed meal has yet been entirely demonstrated. 

 In small amounts it may be fed for four weeks, or even a 

 little longer without causing death. 



In this experiment ci mixture of one pound of cotton 

 seed meal to three pounds of corn mieal was fed during 

 the five weeks before the date of butchering to pigs 

 which prior to this time had grazed on; peanuts. The 

 effectis of the food containing cotton seed meal was to 

 raise the melting point of the resulting fat to 84.1 de- 

 grees Fahrenhiet. This is a gain of 9.5 degrees ais com- 

 pared with an uninterrupted diet of peanuts. The cot- 

 ton seed meal mixture afforded lard which required for 

 melting a temperature of 3.4 degrees Fahrenheit higher 



