294 EXPERIMENTAL FARMS 



1-2 EDWARD VII., A. 1902 



Packer's report on carcasses ; — 



No. 320 weighed alive 175 lbs. ; dressed, 118 lbs. ; graded, ' medium, a little 



too thin.' 

 No. 321 weighed alive 218 lbs. ; dressed, 155 lbs. ; graded, ' very good, a 



little too fat.' 

 No. 322 weighed alive 187 lbs. ; dressed, 130 lbs. ; graded ' very fair.' 

 No. 3*23 weighed alive 227 lbs. ; dressed, 157 lbs. ; graded, < very firm, right 



thickness of fat.' 



Lot 4. — Meal, Mill-, Sugar Beets (Special Culture.) 



Number of pigs in test 4 



Aggregate weight January 7 228 lbs. 



Average weight January 7 57 



Aggregate weight May 25 751 



Average weight May 25 188 



Aggregate gain 528 



Average gain 132 



Daily rate of gain per pig for 138 days *95 



Figs ate 1,032 lbs. meal at 90 cents per cwt $ 9 29 



" 4,266 lbs. sugar beets at 15 cents per cwt 6 39 



1,680 lbs. skim milk at 20 cents per cwt 3 36 



It 



Total $19 01 



Cost to produce pork was :— 



228 lbs. feeders at $7 per cwt 15 96 



Food consumed 19 01 



Total cost $35 00 



Sold 754 lbs. pork at $6 per cwt". $15 24 



Profit on lot of 4 pigs 10 24 



Cost to produce 100 lbs. increase live weight 3 60 



Buyer's report : — 



4 pigs, all ' select.' 



No packer's report on carcasses. 



During the past three years a large number of pigs have been fed in this de- 

 partment to determine, if possible, the influences affecting that quality of pork comT 

 monly known as ' firmness.' 



THE SOFT PORK PROBLEM. 



The series of experiments were planned by Mr. F. T. Shutt, the chemist, and 

 myself, and each carcase examined for firmness by one or both of us. For several 

 reasons it could not, on the whole, be made an experiment in comparative economy 

 of feeding for the various rations. A number of lots have been reported on in this 

 respect, however, in the reports for 1899-1900, as well as in this year's report. 



To give some idea of the scope of the experimental feeding carried on, I may say 

 that the following influences were studied in their effect upon the quality of the 

 finished product : — 



1. Eastern or Ottawa district pigs as contrasted with western or St. Clair dis- 

 trict pigs when fed similarly. 



