584 



Feeds and Feeding. 



885. Slaughtering tests. On the completion of the feeding 

 trials the animals were usually shipped to a Danish pork-packing 

 house, where they were slaughtered in the presence of one of the 

 Station officers. Weighings were made and notes taken by ex- 

 perts as to the quality of the carcass, the thickness of the layer 

 of fat over the shoulder and loin, as well as any characteristic 

 differences in the lots attributable to the system of feeding fol- 

 lowed or to other causes. The carcasses were grouped in four 

 classes, according to their quality. Class I contained those car- 

 casses which graded best; Class IV was the poorest, with Classes 

 II and HI intermediate. The grading was always with special 

 reference to the demands of the English market. The quality 

 of the meat, whether hard or soft, the thickness of the layer of 

 external fat, the size of the carcass, and other points determin- 

 ing their commercial value, were the deciding factors. As an 

 illustration of the grading we present the figures given below, 

 which are the results of an examination and grading of 158 ani- 

 mals used in one trial: 1 



Illustration of pork grading for English market requirements Copen- 

 hagen Station. 



*One animal only in Class IV. 



It will be seen that the best grade included the lightest animals, 

 these falling under 175 pounds avoirdupois. The shrinkage with 

 this grade was heavy nearly 26 per cent. The fat on the shoulder 

 and loin was much thinner than with those in the poorest grade. 

 The flesh also was much firmer. 



886. Centrifugal versus gravity skim milk. Seven experiments 8 

 were conducted with 72 animals in all, the trials lasting 4 to 6 



Kept. 10, 1887. Kept. 2, 1884. 



