146 MISSOURI AGRICULTURAL REPORT. 



I consider tankage valuable, and if you can get a high grade for $30 

 a ton it will be a profitable feed to use. 



But tankage does not always mean the same thing. There are 

 seme packers, however, who make a uniform feed. 1 am not adver- 

 tising any company, but the Swift tankage is a comparatively uniform 

 product, and appears to be a superior preparation for hog feeding. 

 If you can get it for $30 a ton, it is worth the price. 



Mr. . When corn is worth 50 cents a bushel, what is 



your conclusion in regard to tankage? 



Mr. Forbes. — The figures in Table IV were on corn at 30 cents a 

 bushel and tankage at $30 a ton. If you can buy tankage at $30 a ton, 

 when corn sells for 50 cents per bushel, the tankage will be much 

 better worth the price than in this experiment. While we are figuring 

 on pork at $3 a hundred weight, with corn at 30 cents, do not assume 

 on that account that our standard would be $4 a hundred weight with 

 corn at 40 cents a bushel. We ought to do better than that. If you 

 make pork at v$3 a hundred weight from 30-cent corn, it is easier to 

 make it at $4 from 40-cent corn, and still easier to make it at $5 a 

 hundred weight from 50-cent corn, because the feeds you use with 

 corn do not increase in cost as the corn does in selling price. For 

 instance, in Table V the wheat middlings will not double in value 

 when corn does; they usually rise from $15 per ton to $20 per ton as 

 the corn doubles in value as between 30 and 60 cents per bushel. 

 The same is true with oil meal and all the feeds that you use with 

 corn. They do not rise in price as rapidly as does corn. 



Mr. King. — Table I has made a very great impression on me as to 

 the importance of feeding young stock and getting rid of it quickly. 

 You tell us that there are two ways of making pork there, and that 

 the slow way is the cheapest. Is that true of young stock? 



Mr. Forbes. — The increase in the expense of making pork as the 

 hogs increase in age is not great until you get the hog fat. The great 

 increase in the expense comes between 200 and 250 pounds. There is 

 not a vast amount of difiference in the cost of making increase at 

 lower weights. 



Mr. King. — You have to have him a fat 200-pound hog in order 

 to make any difference? 



Mr. Forbes. — A thin 200-pound hog will put on flesh with less 

 expense than a fat one. 



Mr. King. — If when buying hogs I can buy 200-pound thin ones 

 I can afford to pay more for them than the 200-pound fat ones, how 

 about the fellow who sold them? Was it more expensive to raise the 



