ANIMAL PEODUCTION. 681 



was to be observed from the ration fed dry or previously soaked, though taking an 

 average of the 2 groups on each ration the 'dry' feed gave a somewhat higher olein 

 content. 



"When . . . corn meal formed half the first period ration, and the whole of the 

 second period ration, the resulting pork was somewhat softer than from that of 

 any of the rations already discussed. We conclude that the longer the period 

 during which the corn is fed as a large proportion of the ration, the softer will be 

 th'^ pork. 



■'Beans produce a soft and inferior pork. The growth of the pigs so fed was poor 

 and miserable and the deposition of the fat meager. 



"Corn meal fed exclusively as the grain ration, either dry or previously soaked, 

 results in an extremely soft fat, the percentage of olein being considerably higher 

 than from any other ration tested. The pork was of an inferior quality. Here also 

 we noted the miserable growth of the animals, the ration in no sense being an 

 economical one." 



In the second series the rations were similar to those in the first, including in 

 addition, skim milk, rape, artichokes, and pumpkins. The pork rating the highest 

 was produced on a ration of corn meal, oats, peas and barley, skim milk, and sugar 

 beets. Its olein content was 66.9, and its melting point 32.3°. The least satisfactory 

 pork was produced on beans, the olein content being 84.9 per cent and the melting 

 point 29.5°. 



The author's conclusions follow: 



"One great controlling factor in the quality of the pork of finished pigs lies in the 

 character of the food employed. Indian corn and beans tend to softness, i. e., to 

 increase the percentage of olein in the fat. If these grains are used they must be 

 fed judiciously if first-class firm pork is to be produced. If fed in conjunction with 

 skim milk it has l)een shown that a considerable proportion of Indian corn may be 

 used in the grain ration without injuring the quality of the pork. 



"A grain ration consisting of a mixture of oats, peas, and barley, in equal parts, 

 gives a firm pork of excellent quality. Skim milk not only tends to thriftiness and 

 rapid growth, but counteracts in a very marked manner any tendency to softness. 



"Rape, pumpkins, artichokes, sugar beets, turnips, and mangels can be fed in con- 

 junction with a good ration without injuring the quality of the pork. 



"The fat of very young pigs and animals of unthrifty growth is softer than that of 

 finished pigs that have increased steadily to the finishing weight." 



Comparative experiments on the chemical composition of animal fat, 

 V. Henriques and C. Hansen {Skand. Arch. Physiol, 11 {1901), No. 3-4, -pp. 151-165, 

 figs. 3). — A chemical examination of the fats of different animals showed a difference 

 between the layer of fat on the surface and that in the interior of the body. The 

 interior of the body is warmer than the surface, and it seemed possible that the tem- 

 perature at which the fat was stored in the body had an effect on its chemical com- 

 position. A test was made with pigs to obtain information on this point. One was 

 kept in a warm room. A second animal was kept in a cold room, but the body 

 waseewed up in a sheepskin to protect it. A third animal was also kept in a cold 

 room, but the body was not protected. The animals were fed for three months a 

 similar ration and the fat then examined. The surface fat of pig No. 3 differed as 

 regards iodin number and solidifying point from that from the other animals. The 

 low temperature, according to the author, caused the formation of surface fat which 

 melted readily and had a comparatively high olein content. On the other hand, the 

 solidifying point of the internal fat of the 3 pigs did not differ greatly. A chemical 

 examination was also made of the fat from different parts of the body of pigs fed 

 barley and maize. 



Feeding farm horses, C. W. Bukkett {New Hampshire S'la. Bui. 83, pp. 27-52). — 

 Investigations on the proper feeding of farm horses, on the amount of water con- 

 sumed, and on the cost of feeding are reported, the work covering some 2 years. 



