350 SWINE IN AMERICA 



results and in the quality of pork produced. Professor 

 Henry says of experiments at the Copenhagen station: 

 "In comparing rye and barley or rye alone with rye shorts 

 in three series of experiments, the grain alone always 

 produced better results than equal mixtures of grain and 

 rye shorts, and these mixtures were again better than rye 

 shorts alone. The quality of the pork produced where 

 rye shorts was fed was poor, especially where all rye 

 shorts was given. The number of points for softness 

 of pork increased rapidly with the feeding of rye shorts, 

 and the classification of the carcass showed that a poor 

 quality of pork was produced when this feed was given." 

 In its chemical analysis, rye is very similar to barley, 

 although slightly richer in protein. Extensive experi- 

 ments in Denmark have siiown the two to be almost 

 equal in value for swine. But, although ground rye itself 

 has given excellent results both in amount of gain and in 

 the quality of the bacon, the by-products of rye milling, 

 viz., rye bran and middlings, were found very preju- 

 dicial to the quality of the product. 



BARLEY 



The favorable status of barley as a feed for pork 

 production is well established, especially in the making 

 of firm bacon. It is cultivated, somewhat, over a wide 

 area, and in many sections of Canada, for example, is 

 regarded as essential for making the highest quality 

 of pork, if firmness and flavor are considered without 

 regard to quantity or expense. Where corn is not avail- 

 able, barley is held in high esteem, and in corn growing 



