80 



EXPERIMENT STATION RECORD. 



not fonu good bones. The present experiments were made to deter- 

 mine whether the bad effects were due to feeding corn or to feeding too 

 much of it. 



Four lots of 2 pigs each, all from tlie same litter, were used. They 

 were crosses of English and Meisen breeds. Two preliminaiy tests 

 were made. In the first the pigs, which were G weeks old, were fed for 

 28 days oCA) kg. of skim milk and 44.8 kg. of barley meal. They were 

 fed 5 times daily. The total gain of the lot was 50.5 kg. In the sec- 

 ond preliminary experiment of G weeks the rations were gradually 

 changed from skim milk and barley meal to the rations fed in the test. 

 During this time lots 1 and 2 gained 30.75 kg.; lot 3, 27 kg.; lot 4, 

 29.50 kg. The feeding experiment proper covered 3 periods of G weeks 

 each, and the following ratiou.s were fed: 



Lot 1. Skim milk, cooked corn meal, and potatoes. 



Lot 2. Skim milk, uncooked corn meal, and potatoes. 



Lot 3. Skim milk, cooked corn meal, and whey. 



Lot 4. Skim milk, brewers' grains, potatoes, and whey. 



The gains made during the experiment and the food consumed per 

 kilogram of gain for each lot are shown in the following table: 



Gain made and food consumed per kilogram of gain. 



The animals were slaughtered and the dressed weight of each pig, 

 its relation to the live weight, and the amount of belly fat and thick- 

 ness of the bacon fat on the back were determined. 



In these experiments the following conclusions were drawn: Feeding 

 corn meal was followed by good results in every case. Corn meal may 

 be fed to pigs under 4 months old with no bad results, provided the 

 amount fed be not too great at first, but gradually increased, and the 

 whole ration not too rich. It was found that the animals fed uncooked 

 corn meal made a slightly larger gaiu than those fed cooked corn meal. 

 As in the previous year, whey was found to give good results. The lot 

 fed brev.ers' grains made less gain than the lots fed corn, but the 

 experimental data are not considered sufficient to warrant a general 

 conclusion. 



On the yield of flour from -wheat and on whole meal bread, Ball and (Compt. 

 Send., 122 {1S96), No. 1, pp. 46-49; Monit. Indmt., 23 (ISOG), Xo. 5, pp. G9,70).—T\ie 

 flour.s obtained by several proces.ses of grinding, both ancient and modern, are com- 

 pared as to com])o.sition. The Hour obtained by the process of grinding in nse among 

 Romans was quite similar to that obtained in the present method of grinding (lour 



