132 



Melting point of lard from pigs^ fed on various ration^ but on 

 corn alone during the last month of life. 



The month of corn feeding had a marked effect in raising- 

 the melting point from 76.1 degrees (No. 58) up to 101.3 

 degrees, a temperature which was still considerably below 

 that of corn lard. 



The month of corn feeding did not raise the melting 

 point of the two samples of lard from pigs which prior to that 

 period had received for several months a ration consisting of 

 half corn and half peanuts. In fact, the melting points at 

 the end of the month of exclusive corn feeding were several 

 degrees lower than at the beginning, a variation which was 

 probably due to individual peculiarities of the different ani- 

 mals from which the samples of lard were made. 



Even after the month of exclusive corn feeding, the lard 

 and pork from pigs formerly receiving peanuts were conspic- 

 uosly more oily and softer than ordinary lard and pork. 



After one month of corn feeding, cooking tests of small 

 sections of pork from Nos, 45, 56 and 59 were made by two 

 families. One report was as follows : 



"The corn and cowpea sample [Lot 2] looked and cooked 

 like all corn-fed pork ; very little shrinkage; flavor very fine 

 and delicate. The all-peanut sample [Lot VII] was rather 

 soft. 



