FEliUlNG liV-l'RUUUCTS 3S9 



This by-product is made of scraps and trininiings from 

 meat and fat, and scrap bones, with sometimes pieces of 

 intestines, hair and similar residue. It is cooked or 

 steamed for several hours in pressure tanks, which is 

 said to destroy any existing disease germs ; its grease is 

 afterward drawn off and the greater part of the moisture 

 c\aporated or pressed out. After being dried and 

 ground it resembles rather dark wheat shorts. It is 

 shipped usually in lOO-pound sacks, and claim is made 

 by the makers that it will maintain its quality indefinitely 

 under ordinarily good storage conditions. 



It should be used only in relatively small quantities, 

 not over one-fourth to one pound a day to the animal, 

 according to age and condition. It may be given dry or 

 in slop, separate from, or mixed with, other feed, but 

 the preferred method seems to be dry feeding in a trough 

 and, if with corn, before that is given. Hogs sometimes 

 require a day or so to become accustomed to the feed, but 

 after that will usually eat it with much relish. 



Experiments have shown that 20 to 40 per cent of corn 

 meal is, or may be saved, by the use of this packers' by- 

 product, and in addition, it aids in securing a quicker 

 iniisli and a generally improved condition, particularly 

 where feeds of a like character, such as skim milk or 

 pasturage, to supplement corn, are not availal^le. When 

 balancing a corn ration, it has been found best to use 

 the packers' product for not over ten per cent of the ra- 

 tion. Results of using it with corn meal at the Indiana 

 station (Bulletin No. 90) and at the Iowa station (Bul- 

 letin No. 65) have been summarised by Rommel thus: 



