MEAT PRODUCTION 383 



which the fattening begins; (3) the amount of flesh carried 

 at the time; (4) the cost of the foods used; (5) the char- 

 acter of the feeding and finish made and (6) the relative 

 value of the fertilizer resulting. 



Individuality is a most potent influence in hastening or 

 retarding increase. That it is so is shown in the fact that 

 two animals of similar age and fed alike will differ greatly 

 in the gains made, though consuming practically the same 

 amount of food. This difference sometimes exceeds 50 

 per cent 



The stage in development at which fattening begins 

 influences the cost, first, by the greater relative increase 

 made by animals that are not yet matured, by the less 

 amount of food required to make these gains, and by the 

 greater relative cost of maintenance in mature animals. 

 It follows, therefore, that immature animals should make 

 greater and cheaper gains than those that are mature. 



The less flesh that animals carry when the fattening 

 begins, providing leanness is not carried to the point of 

 weakening the bodily functions, the more they will in- 

 crease in weight, for the reason that there is more room 

 for such increase. But of course the less flesh carried 

 when fattening begins, the more prolonged must be the 

 period of fattening, a fact which may go far to offset the 

 consideration first named when purchasing animals for 

 fattening. 



No influence is more potent in determining relative 

 cost of increase in fattening than the relative cost of the 

 foods fed. It will be at once apparent without argument 

 that with the same foods, cost in the gains made will fluctu- 

 ate with cost in the foods fed. 



Forced feeding beyond a certain degree will result in 

 a waste of food. On the other hand under-feeding will result 

 in loss through increased cost in the food of maintenance. 

 Reasonably liberal feeding, therefore, is likely to give the 

 best results. The character of the finish influences cost of 

 increase so far as it influences the price paid for the fin- 

 ished product. 



