FEEDING DRIED PRESSED POTATOES TO SWINE. 7 
from the leaf, and observations made upon them. The data col- 
lected from the rendering of the' lard are shown in Table III, which 
also gives some indication of the degree of finish obtained through 
these different feeds. 
Table II. — Slaughter data. Average of hogs in each lot. 
Weight at killing time 
Weight after bleeding and scrapin g 
Weight of carcass 
Weight of leaf lard 
Weight of intestines and paunch 
Weight of omentum 
Weight of spleen 
Weight of pluck 
Dressing per cent 
Lot I. 
Fed 6 parts 
corn meal, 
1 part 
tankage. 
Pounds. 
230 
219 
186 
6.69 
16.44 
.81 
.31 
Lot II. 
Fed 6 parts 
dried 
pressed 
potato, 1 
part tank- 
age. 
Pounds. 
190 
181 
148 
5.06 
18.81 
.62 
.25 
6 
rs.o 
Lot III. 
Fed 6 parts 
dried 
potato, 1 
part oil 
meal. 
Pounds. 
200 
156 
20.19 
.62 
.31 
6.87 
rs.o 
Lot IV. 
Fed 6 parts 
dried 
pressed 
potato, 1 
part fish 
meal. 
Pounds. 
214 
204 
172 
5.12 
17.56 
.69 
.44 
7.12 
It will be noted that the hogs fed corn meal (Lot I) showed the 
highest dressing percentage, with the dried pressed potato and fish 
meal (Lot IV) a very close second. The other two dried pressed 
potato lots had relatively low dressing percentages. This difference 
is largely explained by examining the weights of the intestines and 
paunch, in which the check lot (Lot I), although the largest hogs, 
had the lightest weight. Only 7.1 per cent of the live weight of the 
check hogs was contained in the digestive tract, while 9.3 per cent 
of the live weight of all the hogs fed on dried pressed potatoes was 
found here. These figures would seem to indicate that a ration 
consisting chiefly of dried pressed potato meal causes a large devel- 
opment of the digestive tract, due no doubt to the bulky nature of 
the feed. 
In judging the firmness of the flesh and fat we used no instruments 
of precision, simply the eye and the sense of touch. In the freshly 
killed condition it was very easy to see that the fat in Lots II and IV 
was not as solid as that in the check lot (Lot I) , and the feel of these 
three lots bore out their appearance. In Lot III, however, fed on 
dried pressed potato and oil meal, the fat was of a little firmer 
texture than in the other two lots fed on the potato feed, although it 
hardly seemed of the same consistency as Lot I. As to the quality of 
the flesh, we could note no difference. Upon cooling out thoroughly 
it was much more difficult to note any difference in the firmness of 
the fat. 
On the whole it is impossible to say that dried pressed potato meal 
does not produce a fat equal for all purposes to that produced by 
