133 



It shrank more than the other in cooking, but the flavor 

 was peculiarly sweet and rich. It was preferred to either of 

 the others by some of the family. The corn and peanut sam- 

 ple was intermediate in character. All were pronounced very 

 good, much better than the average pork of the market." 



The other report was substantially the same except that 

 the samples from the lots fed on peanuts alone, and peanuts 

 and corn, were not distinguishable in flavor. Even after 

 cooking, the samples from the lots fed partially or exclusively 

 on peanuts were more oily and less firm than ordinary pork. 



In brief, one month of exclusive corn feeding increased 

 the firmness of pork made from animals previously fed on 

 peanuts alone, but the improvement was not suflBcient to 

 make the flesh or the lard as firm as the same articles aft'orded 

 by animals fed entirely on corn. Further experiments in this 

 direction are planned. 



