=Economic Factors.=--Economic conditions make the raising of live stock, in juxtaposition to the production of grain, a fixed fact. And apparently the nearer to the source of supply the animal is slaughtered the less deterioration in the product, animal and meat considered together. The packing business of this country would practically be impossible in older countries that are thickly settled, as the cost of raising live stock would be actually about the same in all parts, and the cost of shipping from one point to another would only add to the original cost. With the lower cost of raising the animal on low value land, the eastern farmer with his high priced land was unable to compete, hence the practice of raising live stock in the west and consuming it in the east; and the concentration of live stock at the large markets, with the improved devices, has made the business a possibility, and the money and energy expended in adopting the best methods has caused its growth to its present magnitude. [Illustration: FIG. 4.--PEN CONTAINING CHOICE POLLED-ANGUS CATTLE.] =Saving By-Products.=--Another important feature adding to the growth of this industry, is the saving effected by utilizing the by-products. When animals were killed promiscuously throughout the country this was impossible, for a man killing a few at some local point could not save the by-products, consequently they were lost. Neither could the small killer afford the necessary appliances with which to turn the material out economically and compete with business on a large scale, any more than the ancient cobbler sitting at his bench, could afford the labor-saving machines and devices which are seen in modern shoe factories. The general health of the public has been served by having their meats properly inspected and delivered in a much better condition than they could be at the time when the animal was killed and the meat consumed without it being properly chilled. That the meat is delivered to the consumer in a more palatable condition than it was formerly is generally conceded by all. Foreigners who visit this country are invariably impressed with the superior meats with which they are served, due to the process in chilling, and the age at the time of consumption. The by-products which are saved in modern plants, which, under the older methods were almost entirely lost, have a good value. Heads and feet, for example, which were ordinarily thrown away, are to-day made up into various products, all of which have a value. The blood, fats and refuse, are turned into commercial commodities, and the saving of these different parts creates a profit in the business, a profit heretofore lost. Further details on this subject will be given in the chapters treating on by-products.