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 meal 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 Hocks, 
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 $20 per cow above table requirements, the total sales from the 464 family cows 
would amount to $9,280. This sum, subtracted from the total sales on the 211 farms, amounting to $159,338, 
leaves $150,058 as the value of the total dairy products from 2,460 cows, which is an average of $61 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 maimer 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 perhen 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 of poidtry 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, S48 in meats, and $32 in vegetables and fruit contributed to the family living and board of hired labor 
by the farm direct. 
