254 Pork Production 



or in part because of this disease, and, further, that the 

 greatest loss is among hogs coming from the more highly 

 developed dairy districts. With the present method of 

 sale, this loss is borne by the packer, who has no direct 

 way of protecting himself. 



The seriousness of tuberculosis is so threatening to the 

 live-stock interests as a whole, as well as to human health, 

 that the hog-raiser is under special obligation to do his 

 part in helping to control or permanently eradicate the 

 disease. He can cooperate in this campaign by refusing 

 to feed unpasteurized milk coming from untested herds. 



PACKING-HOUSE BY-PRODUCTS 



Next to skim-milk and buttermilk, the by-products 

 of the slaughter- and packing-house have come to be 

 regarded by swine-men as of special value and efficiency. 

 These include tankage or meat-meal, blood-meal or dried 

 blood, and various combinations of meat scrap and bone. 

 In the table on the following page is shown the average 

 composition of the more common feeds of this class. 



These products as a class are characterized by the 

 absence of carbohydrates and by extreme richness in 

 protein and mineral matter. Compared with corn, 

 they are the very opposite in composition. 



Digester tankage, usually sold under the name of 

 feeding tankage, tankage, or meat-meal, is the most exten- 

 sively employed of any of these products. It largely 

 represents the residue of the grease tanks plus varying 

 amounts of blood, meat, bone, and the residue from 

 evaporated tank water. This material is thoroughly 

 cooked in large tanks under high steam pressure, after 

 which the water and grease are drawn off and the remain- 



