6 BULLETIN 596, U. S. DEPARTMENT OF AGRICULTURE. 
amount of feed consumed than any other lot. They consumed an 
average daily ration of 5.5 pounds, made an average daily gain of 
0.8 pound, and required 695 pounds of feed to put on 100 pounds 
of gain. 
Figure 2 shows graphically the weekly gains of each of the lots 
during the experimental feeding. 
SUMMARY OF FEEDING EXPERIMENT. 
Judging from the results obtained from the feeding experiment, 
we are justified in concluding that dried pressed potato, when sup- 
plemented with a high-protein feed, is very efficient in producing 
rapid gains and a high finish when fed to swine. Although dried 
pressed potato is a rather bulky feed, it has been demonstrated that 
pigs are able to consume a sufficient quantity to lay on good gains. 
Mixing or soaking with water for 15 or 20 minutes before feeding 
has proved to be the best method of feeding dried pressed potato. 
To give the best results, dried pressed potato must be fed in combi- 
nation with other feeds in which the percentage of protein is high. 
CARCASS TEST. 
At the conclusion of the feeding experiment the weather was 
quite warm, and as it was necessary to kill the hogs “ country style,” 
they were held one week until cold weather. During this interval 
the ration of each lot was continued exactly the same as it had been 
during the feeding experiment, hence this delay would have no 
effect upon the quality of the carcass. 
Twenty-four hours previous to killing, the hogs had access to noth- 
ing but water, thus removing much of the feed from the stomach 
and intestines. Individual weights were obtained immediately be- 
fore slaughtering, and the average of these weights for each lot is 
recorded in the table below as the “ Weight at killing time.” The 
other data in the table were ascertained as soon as possible after 
slaughtering, the work being done as rapidly as was consistent with 
accuracy in order to minimize loss in weight through drying. The 
firmness of the flesh and fat was noted at this time, and again next 
morning after the carcass had cooled overnight at a freezing tem- 
perature. 
Four hogs, the heaviest from each of the four lots, were reserved 
for the carcass demonstration to determine the quality of the flesh 
and fat, and if possible the degree of finish in each one. The car- 
casses were divided into the regular meat cuts in as nearly a uniform 
manner as was possible. The fresh pork from each hog was eaten 
by individuals who were ignorant of the feed that the hog had re- 
ceived, in order to test the flavor and cooking qualities of the meat. 
The lard was cut from the trimmings and rendered, as was also that 
