of the addition of oil meal over corn alone that no conclusion can be 

 safely drawn. The table also shows the total amount of beef and 

 pork produced from a bushel of corn. These figures do not mean 

 very much, as no account is taken of the increase in value of the 

 steers ; however, they are useful as a comparison -between lots. It 

 will be seen that 2.19 pounds more beef and pork were produced 

 per bushel of corn where clover was used instead of shredded stover 

 and oat straw, 1.38 pounds more beef and pork were produced where 

 linseed meal was added. 



TABUS VI. Showing weights of steers, shrink, dressing percentages, 



weight of caul, ruffle, gut fat and hide, value of carcass 



and selling price of cattle. 



Lot 1 



Lot 2 



Lot 3 



Average weight of Steers at 



Purdue 1264.5 lbs.1214.5 Ibs, 



Average weight of steers at 



1132.7 Ibs. 



Chicago 1227.0 



1177.2 

 37.3 



3.$ 



1107.3 

 25.4 

 2.2; 



Average weight per carcass . . , 

 Percent, of carcass (warm) to 

 liveweigfht , 



Shrink per steer j 37.5 



Percentage shrink i 2.9$ 



j 719.9 Ibs 682.6 Ibs. | 611.0 Ibs. 



58.6$ 56.8$ 54.0$ 



I 

 Caul, ruffle and gut fat per steer. . 35.3 Ibs. 34.9 Ibs.j 26.8 Ibs. 



Weight of hides 83.2 Ibs. 77.4 " 77.0 " 



Value of carcass per cwt $7.10 $7,00 $6.75 



Selling price of cattle \ $5.35 $5.35 $5.00 



Table VI shows weight of steers at feed lots and on the market, 

 the shrinkage in shipment and the weight of carcasses, fat and hides 

 in each lot, also the per cent of shrink and dressed beef. The morn- 

 ing of shipment the steers were weighed before drinking, their reg- 

 ular allowance of ear corn was replaced by oats and their roughage 

 by timothy hay. Salt had been withheld two days previously. They 

 were driven two miles to the stock pens, where thev were allowed 

 a small amount of water, and loaded in well bedded cars. The shrink 

 per steer was practically 3';,' in Lots I and 2 and 2.2 ( )'< in Lot 3. 



