8 BULLETIN 610, U. S. DEPARTMENT OF AGRICULTURE, 
very large amounts of the dried pressed potato on account of the 
bulkiness of this feed. The pigs receiving dried pressed potato and 
fish meal consumed a daily ration of 5.7 pounds, made a daily gain 
of 1.32 pounds, and required 428 pounds of feed to produce 100 
pounds of gain. 
The pigs in Lot 3, receiving dried pressed potato and oil meal, 
consumed less feed than any other lot in the experiment. From 
this, one might infer that the ration was the least palatable and 
least efficient of any of the rations fed. This, however, is not true, 
because the pigs in Lot 2, receiving dried pressed potato and tank- 
age, ate more feed than Lot 3, although they made smaller gains. This 
tends to prove that the potato ration containing oil meal is more 
efficient in producing gains than the potato ration containing tank- 
age, although the pigs ate less of the potato and oil-meal feed. The 
pigs in Lot 8 had a higher degree of finish than the potato and 
tankage pigs (Lot 2), but they were not equal to the potato and fish- 
meal pigs in this respect. The pigs in Lot 3 consumed a daily ration 
of 5.8 pounds, made a daily gain of 0.91 pound, and required 584 
pounds of feed to produce 100 pounds of gain. 
The pigs in lot 2, which were fed dried pressed potato and tankage, 
consumed enough feed to put them in higher condition than they 
had at the close of the feeding test. The showing that these pigs 
made can not be called poor, but it is evident that tankage is not as 
efficient as a protein supplement to use with dried pressed potato 
as fish meal or even old-process linseed-oil meal. The pigs in lot 2 
returned a smaller amount of gain for the amount of feed consumed 
than any other lot in the experiment. These pigs consumed an aver- 
age daily ration of 5.5 pounds, made an average daily gain of 0.80 
of a pound, and required 695 pounds of feed to put on 100 pounds of 
gain. 
CARCASS TEST. 
At the close of both these experiments the heaviest hog was se- 
lected from each lot and slaughtered on the farm to determine the 
quality of flesh and fat and the degree of finish. The carcasses were 
divided into regular meat cuts in as nearly uniform a manner as 
possible. The fresh pork from each hog was eaten by individuals 
who were ignorant of the feed that the hogs received, in order to 
test the flavor and cooking qualities of the meat. The lard fat was 
cut from the trimmings and rendered, as was also the fat from the 
carcass, and observations upon them were made. In no case was the 
meat reported as having a fishy odor or taste. If the carcass had 
been tainted from feeding fish meal, it would most certainly have been 
evident in the rendering of the lard, but such was not the case. 
