Rensselaer Union, Volume 7, Number 23, Rensselaer, Jasper County, 25 February 1875 — One Pound of Pork Front Four and a Half Pounds of Corn. [ARTICLE]

One Pound of Pork Front Four and a Half Pounds of Corn.

Several years ago Prof. J. B. Lawes obtained 100 pounus of pork from seven bushels of corn, or one pound of pork from four and a half pounds of corn. The grain was ground and moistened with water before feeding. A reader of the Herald always commences fattening in the spring, at which time a bushel of corn is more valuable in its results than in autumn, and continues a regular course of feeding throughout the season. The corn is ground and ninety pounds of hot water poured on every sixteen pounds of meal, and aft.er .standing twelve to eighteen hours the whole mass becomes thick feed. He finds by measured experiment that the value of the corn is fully doubled by this process, as cuu. pared with corn fed in the ear, and 50 per cent, better than meal merely mixed with cold watep. One bushel of corn thus prepared, after deducting 10 per cent, toll for grinding, and leaving onlv fifty-four pounds for the bushel, will give twenty pounds of pork, or at the rate of two and two-thirds pounds of corn for each pound of pork. When pork is five cents per pound he obtains at the rate of $1 per bushel for his corn. This farmer obtains by scalding the meal one pound of poik from two and two-thirds pounds of corn—he gets 50 per cent, less, or at the rate of one pound of pork to three and three-fourths pounds of meal, when mixed merely with cold water, which is within less, than half a pound'd!' the quantity of meal required in Lawes’ experiments, when the same kind of feed was used. In his management there was every advantage of sound corn, comfortable quarters, cleanliness, regularity of feeding and quality of breed. It may be well to state theft he has found the best sound corn double the value of a great deal that is used when badly grown or imperfectly ripened, or more or less moldy. These facts show what may be done by keeping animals growing regularly from the day of their birth until they are ready for the slaughter-house. There is an immense saving in food by cooking it. —Agricola in N. T. Herald.