FARM ORGANIZATION IN SOUTHERN ARIZONA. 19 



These computations were made in the following manner': The total 

 meat furnished by the farm was computed by reports from 102 

 farms, in which the poultry, pork, and other meat products fur- 

 nished by the farm were itemized. The eggs and dairy products were 

 computed from differences in sales of eggs per hen and in sales of 

 milk products per cow between farms on which the hens and cows 

 were kept for family purposes and those on which hens and cows 

 were kept primarily for commercial purposes. The computations 

 assumed that the family cows and the family hens were equal in 

 quality to the cows and hens in the commercial herds and flocks, 

 an assumption believed to be not far from the fact in southern 

 Arizona. The orchard and garden products were computed from 

 data taken on the farms showing the percentage of farmers having 

 gardens and bearing orchards, making use for this purpose of data 

 collected by Mr. W. C. Funk 1 of this office showing the percentage 

 of vegetables and of fruit in the total food requirements of farm 

 families in 10 different States. 2 



1 W. C. Funk, "What the farm contributes directly to the farmer's living," Farmers' Bulletin 635, pp. 

 9, 12, and 13. 



2 The computations, partially in detail, are as follows: 



Dairy -products. — Out of a total of 476 farms studied for this purpose 186 kept only family cows, the total 

 number of cows on the 186 farms being 416, or 2.2 cows per farm. These cows supplied tho farm table with 

 dairy products, and in addition a surplus of $20 per cow was sold. There were 211 farmers engaged in 

 dairying as a commercial enterprise, who kept a total of 2,924 cows. Assuming that they also required an 

 average of 2.2 cows per farm for family purposes, there would be a total of 464 family cows on these 211 

 farms, leaving 2,460 cows used strictly for commercial purposes. Assuming further that these family cows 

 also produced a surplus of S20 per cow above table requirements, the total sales from the 464 family cows 

 would amount to $9,2S0. This sum, subtracted from the total sales on the 211 farms, amounting to 8159,338, 

 leaves $150,058 as the value of the total dairy products from 2,460 cows, which is an average of S61 per cow. 

 We have assumed the family cows to be as good as the commercial cows, so that $61 per cow also represents 

 the total value of their products, from which a surplus of $20 per cow was sold, leaving $41 per cow as the 

 value of the dairy products consumed on the farm. Since an average of 2.2 family cows per farm were 

 found, the total value of the dairy products consumed on the farm is in round numbers $90 per farm. 

 Young calves would consume at least $10 of this (the exact figures given by two dairymen keeping over 

 100 cows each were $5.25 per calf), leaving $80 as the value of the dairy products consumed on the farmer's 

 table on each farm where cows were kept. There were 79 farmers out of the 476 who kept no cows, which 

 brings the average down to $67 per farm for the 476 farms studied. 



Eggs. — The value of the eggs used on the farmer's table was computed in the same manner as the dairy 

 products. Of the 476 farms, 370 kept only family flocks of poultry, while 85 made poultry a commercial 

 enterprise. The family flocks averaged 94 hens, from which a surplus of eggs valued at 73 cents per hen 

 was marketed. The total product per hen of the commercial flocks was $2.03, leaving $1 .30 per hen as the value 

 of the eggs consumed on the farm, or a total of $122 per farm. The value of the eggs required for hatching was 

 $4 per farm, leaving $118 per farm as the value of the eggs consumed on the farmer's table, on all farms keeping 

 hens. Of the 476 farmers, 21 kept no-hens, reducing the average to $113 per farm for the 476 farms studied. 



Meats.-— The meat contributed to the farmer's table by the farm consists almost entirely cf poultry and 

 pork. Of 476 farms studied, 455 kept poultry, and of these 95 reported the value of the poultry consumed 

 on the farm. Computations based on these reports give an average of $25 per farm as the value of the 

 poultry contributed to the farm table on the 476 farms. Of these farms 268 kept hogs, and 59 of these re- 

 ported the value of the pork contributed by the farm to the farm table, the average being $20. The average 

 value of all other meat contributed to the farm table by the farm is $3 per farm, based on 102 reports. 

 This makes a total of $48 worth of meat contributed to the farm table by the farm, -which is the exact 

 average of the 102 farms reporting. 



Garden and orchard products. — Out of 532 farms reporting, only 121 had gardens, or 22.7 per cent of the 

 total number. Orchard data were taken on 702 farms and 231 of these or 32.9 per cent, reported bearing 

 orchards. Mr. W. C. Funk has shown that fruit constitutes 6.3 per cent of the total food of the farm families 

 in 10 different States, and that 66.6 per cent of this fruit is furnished by the farms. He has shown that in 

 the same 10 States vegetables constitute 11.5 per cent of the total food of the farm families and that the farm 

 contributes 78.2 per cent of the vegetables consumed. Assuming these figures to hold good in Arizona, and 

 multiplying by the numbers having gardens and orchards, we find that the garden contributes 2.0 per cent of 

 the total food required, and the orchard 1.4 per cent. In round numbers, this amounts to $32 per farm. 



Recapitulation.— These calculations, which are reasonably accurate, give $67 in dairy products, $113 in 

 eggs, $48 in meats, and $32 in vegetables and fruit contributed to the family living and board of hired labor 

 by the farm direct. 



