FEEUIXG BV-I'RUDUCTS 387 



Feeding of offal at local slaughterhouses has been a 

 common practice, and meat scraps have been prepared 

 for years in Europe, especially in Germany, as food for 

 swine. It was not until 1901 and 1902. however, that 

 American packers realized that from tlieir meat residues 

 could be prepared an economical hog food oi high \aluc 

 to supplement the fat-making properties of corn. This 

 was demonstrated by experiments at the Indiana station 

 (Bulletin No. 90). The packers were quick to take ad- 

 \antage of new opportunities presented, and by 1904 

 practically every experiment station in North America 

 had been supplied with, and made acquainted with the 

 new food. The objectionable odor had been eliminated, 

 and by cooking, pressing and grinding, the form was 

 made attracti\'e. Experiment station reports and the 

 farm press have used the packers' various trade names of 

 "digester tankage," "meat meal," "beef meal," etc., but 

 the composition and preparation of these differently 

 named feeds are essentially the same, and the results of 

 an experiment with one are, in the main, applicable to the 

 use of another in a like class of protein content. Most 

 of this by-product is sold under the guarantee or claim 

 that it contains at least 60 per cent of protein. As it 

 usually contains from 12 to 20 i)er cent of mineral mat- 

 ter, its excellence for balancing a corn ration can readilv 

 be seen. 



The following analysis was made In' the Indiana sta- 

 tion f Bulletin No. 90) : 



Water, 8.63 per cent: ash, 15.94 per cent; protein, 

 49.81 per cent; crude fiber. 4.78 per cent; nitrogen-free 

 extract, 5.06 per cent: ether extract, 15.78 per cent. 



