FATTENING OF GROWN ANIMALS 259 



earth-nut cake and 10-57 kg. f coarsely ground 

 barley. 



The nature of the bacon is also influenced by 

 many other foods. In the following Table the 

 quality of the product obtained when the foods in 

 question were given alone or mixed is expressed 

 with the help of figures ; i and 2 denote a good 

 bacon, 3 somewhat soft, 4 and 5 a bad sample, too 

 soft. Fractions of the whole numbers are also 

 used to give more exact expression. 



i. ii. 



5 Cereals only . . .1-2 

 '7 %-$ cereals and J-f sun- 

 .5 flower seeds . . 2-2 

 6 i o | cereals and i- sun- 

 flower-seed cake . 3-4 



Cereals 



Mangels 



Carrots 



Turnips 



Cereals (rye and barley) 



Wheat bran . . .2-8 f cereals palm-nut cake i-o 

 Barley .... 1-4 | f 1-2 

 Maize . . . . 2.7 | 



ill. 



Cereals only 1-4 



Maize up to 60 kg. body weight, afterwards barley . 1-6 



J) 7O j) 51 }) 5) . 2'O 



?) 5) OO 55 5) ,, ,, .2*3 



Maize only 2-7 



According to these experiments, and also to 

 practical experience, it is known that both pigs 

 and ruminants have harder bacon, or fat, when 

 grains rich in carbohydrates and poor in oil (rye, 

 barley, peas, beans, lentils) are given. Also, too, 

 with potatoes and mangels and amongst the oil 

 cakes, palm-nut and cocoa-nut. A soft, in some 

 cases oily, fat is obtained from sunflower-seed cake, 



