772 



EXPERIMENT STATION RECORD. 



[Vol. 40 



made between field peas 'split or cracked) and shorts (2:1) and harley anil 

 shorts (2:1), supplemented either with tankage (guarantied 60 i«t cent pro- 

 tein) or with linseed meal In amounts t<> make the supplement 10 per cent of 

 the ration. Summary of the results follows, the lots being arranged in the order 

 of economy of gain : 



Peas v. barley for finishing pork. 



Feeds compared. 



Peas + tankage 



Barleys tankage 



linseed meal. . 

 Hurlcy+Iinsecd meal 



Number Average Avei 



of Initial 



pigs. v 



ta 



13 



round*. 

 107.3 



in;, h 





Pound* 



I 



■ :n Shrink- •>__ • „ 



per ace. Pull- ££„* 



pound of m.m to ^Ti: 



gain. Spokane).i ^" 



Pound*. 



4 M 



I I 

 4. 77 



Per ernt. 

 It » 



1- S 



11 7 



82.7 

 S3 o 

 80.1 



It is eoncluded thai peas had a better feeding value than barley with the 



supplements used. 



The nature and assimilnbility of the organic phosphorus compounds in 



cottonseed meal and other feeds for hogs (Arkansas 8ta. />'»/. 168 I 1918), pp. 



/i. \- a practical result of tin- discover] thai the phytln phosphorus of 



f l i 1 1 tr stuff- is almost entirely converted into Inorganic forms by the animal 



body ipiu'si before utilization (E. S. R., .■?!'. p. 875), it is suggested thai the 

 feeding of ground bono or phosphate rock Instead of expensive" organic products 

 of plant origin is Buffidenl to correct phosphorus dencl< In an otherwise 



satisfactory ration. 



[Influence of feed on melting point of lard). <;. S. TSMPLKTON I llotaOMI 

 Col. Sta. Rpt. 1918, i>. • >'". 81). The melting points an- reported of the lard 

 obtained in a bog-feeding project Involving a study of the effect of Borne 

 southern feeds on the lard. Six lot- of 8 bogs were started on the experiment, 

 but one lot was discarded because the ration ased consisting of corn, velvet 

 bean and pod meal, and tankage (4:4:1) proved unpalatable. The lot fed 

 corn and tankage (8: 1 > dressed out in a satlsfactorj manner, and the lard had 

 a melting point of lib". C. A lot (t'i\ corn, velvet bean and pod meal, and 

 peanut meal (."{ :."'>: 2 • . which was not a ver\ palatable ration, produced lard 

 melting al 12.5 . The carcassi - ol the three lots fed varying proportions of 

 corn and peanul meal were graded medium soft. The melting points of the 

 lard were, respectively, !<•. •"..">. 10.2, ami W.57 C. when the proportions "f 

 corn and peanut meal were 1:1,2:1, and .". : 1. 



The home butchering and curing of pork. .1. M. HUNTEB i \ < w ■'< r»«f Stan. 

 Circ. i«i (1918), ///>. /<». figs. 9). General directions are given for the home 

 butchering and curing of pork, with special attention to the best utilization of 

 all parts of the carcass. Formulas are included for the curing agents used m 

 the most common methods of preserving pork for home consumption dry salt 

 cure, pickled pork, and brine cure. Special directions are also included for the 

 preparation of sausage, head cheese, and scrapple. 



Effect of date of hatching upon egg production. W. .T. BtTSS ( Vo. Bui, chin 

 Sta., 1* (1919), No. •?. /*/*. 7.'' v.». figs, J), Two years' egg production records are 



presented of three lots of Single Comb White Leghorns, the first hatched ivi>- 



ruary 22, 1916, and the others s and 16 weeks later, respectively. At the 



beginning each lot consisted of 80 pullets, while laying they had constant 



access to a dry mash of .mound corn, bran, and meal scrap (2: 1 :-> and were 



