FEEDING DRIED PRESSED POTATOES TO SWINE. 9 
relatively more fat in proportion to carcass. This was due to the 
fact that the latter hog was a little fatter and that the fat rendered 
out a higher percentage of lard. This last fact would also indicate 
a higher degree of finish : for as the lard contained a lower percentage 
of water the cells must have been more heavily engorged with fat. 
The hog fed on potato meal and fish meal was nearly as fat as the 
check hog. The carcass showing the poorest condition was that of 
the hog fed on potato meal and tankage, showing that this combina- 
tion of feeds not only produced the smallest and most expensive 
gains, but that it also returned a carcass with the smallest proportion 
of fat. No difference in taste, odor, color, or consistency could be 
noticed in the rendered lard. 
CURED MEAT. 
The hams, shoulders, and bacon sides from the heaviest hog in each 
lot, as pictured in Plate I, w^ere cured and smoked. A mild brine 
cure was used according to the following formula: For each 100 
pounds of meat 2 ounces saltpeter, 2 pounds brown sugar, and 7 
pounds salt dissolved in enough water to cover the meat. The shoul- 
ders and bacon sides were removed at the end of five weeks and 
the hams after eight weeks of curing. The cured meat was allowed 
to drain 24 hours. After draining it w T as rubbed with pepper and 
smoked for six days with hickory wood. The results are shown in 
Tables TV and V. 
Table IV. — Weight variations in curing hams, shoulders, and side oacon. 
Cut. 
Lot No. 
Green 
weight, 
Nov. 28. 
Weight 
after 
curing, 
Jan. 23. 
Weight 
after 
draining, 
Jan. 24. 
Weight 
after 
smoking, 
Jan. 30. 
Net gain 
(+)or 
loss ( — ) 
in weight. 
flams 
Lot I 
Pounds. 
17.00 
13. 81 
13. 75 
16. 31 
13.87 
14.50 
16.75 
15.81 
15.00 
15.50 
13.44 
12.62 
13.69 
14.56 
6.00 
Pounds. 
18.12 
15. 00 
14.81 
17.50 
14.56 
15. 50 
17.69 
16.50 
16.81 
17. 56 
14. 94 
14. 25 
15. 50 
16. 25 
7.44 
Pounds. 
17.94 
14.81 
14.62 
17.31 
14.44 
15. 25 
17.50 
16.37 
16. 62 
17. 25 
14.75 
13. 94 
15. 25 
16. 00 
7.25 
7.12 
5.69 
4.37 
6.50 
6.19 
6. 00 
6. 56 
Pounds. 
16.75 
13.69 
13.56 
16.19 
13.50 
14. 37 
16. 50 
15. 25 
If. 44 
16.06 
13. 62 
12.87 
14.06 
14. 87 
6.56 
6.44 
5.00 
3.87 
5.75 
5.56 
5.37 
5.94 
Pouvd. 
— 0.25 
do 
Lot II 
- .12 
— .19 
do 
— .12 
Lot III 
— .37 
do 
13 
Lot IV 
— .25 
Shoulders ' 
do 
Lot I 
- .56 
+ .44 
4- .56 
+ . 18 
do 
Lot III 
do 
4- 25 
Lot IV.... 
4- .37 
do 
+ .31 
Bacon sides 
Lot I 
+ .56 
+ .63 
do 
5.81 7.25 
4. 50 1 5. 94 
3.62 | 4.62 
5.50 6.69 
5.06 6.37 
4. 94 6. 19 
Lot II 
4- .50 
do 
Lot III 
+ .25 
4- .25 
do 
Lot IV 
+ .50 
4- .43 
do 
5. 41 
(i. 81 
+ .50 
i Owing to an accident the shoulders of Lot II were not cured. 
