Rensselaer Republican, Volume 12, Number 13, Rensselaer, Jasper County, 11 December 1879 — From Litter to Butcher's Stall. [ARTICLE]

From Litter to Butcher's Stall.

The chief end of a hog, be it thoroughbred or of common stock, is the weight and quality of the carcass. Its value, therefore, depends upon its being well fattened. As less feed is required to gain the object desired in moderately warm weather, no time is to be lost, and healthy swine previously kept in pasture, with abundance of grass and water, put upon full feed now will lay on flesh rapidly. The quantity will vary with different animals, from half a pound to two and a half pounds per day. When taken from grass and other bulky diet to be fattened, the change to a more concentrated food ought to be gradual, with rations increased as cold weather approaches. It should be borne in mind, also that a varied diet not only fattens but insures health. The prudent farmer has on hand crops planted during the summer for the consumption of growing swine. One hundred pounds of pork from ten bushels of com is the usual estimate made by Western farmers who feed whole grain, but given in different form and associated with other food it will produce much more. Methods of fattening swine differ in different sections, though the same general principles underlie all practices. In the New England States, where good pork is made with comparatively little com, the general practice followed is to begin with bran-shorts or .provender, mixed with boiled potatoes, pumpkins, apples and other vegetables, while hot, so as to cook the meal. This mixture is placed in tubs or barrels and allowed to slightly ferment, when it is ready for use. The amount of meal is gradually increased - until near time for butchering, when meal composed of oats, buckwheat and com, or any Coarse grain, well cooked, is given, generally finishing on cooked com-meal alone. The argument in favor of this plan is that, while costing more labor, expense and time are saved. A common practice in the West by stockmen who “stall-feed” cattle is to turn pigs with the cattle whenever Sain-ieeding begins, allowing, say, teen shoats to ten steers. The favorite way is to have two inclosures and each day turn the hogs into the one where the cattle were led the day previous. This enables them to pick up the leavings of the cattle without trampling on the feed until the cattle have had their share. One drawback to this method is, the hogs are not so comfortable as when provided for separately, and ran some risk of being trampled and homed by the cattle. In England the system is more varied. There all kinds of vegetables are cooked and mixed with slops from the house, daily and brewery, and fed in conjunction with rations of grain, either steamed or ground. Grass and clover is also cut and mixed with the feed; in fact, every substance of light cost containing nutriment is employed in the growing and fattening of swine. Coming to the question of the desirability and economy of cooked food for swine, there remains still a wide diversity of opinion among trustworthy and experienced feeders. Surrounding conditions and circumstances must decide this problem for each individual case.

Cora is, of course, the best single fatproducing material for the money in use. While the proper food for fattening, com alone is not the food for Sowth. A variety of diet is essential to e health and proper development of the hog. The use of grasses, peas, artichokes and similar materials, instead of com, for the summer diet of hogs, is the rational and profitable one, and animals having subsisted for months on green vegetables and light food remain healthy through any reasonable time required to become fat, but if fed uninterruptedly on heavy food from the beginning the health wifi yield to such living before there is tame to fatten.

Whale ver the food may be, it should be given in such manner that the animal will not be forced to swallow more filth than feed, and regularity both as to time of feeding and quality and quantity of feed observed. Do not surfeit, but give only such quantity as will be consumed with avidity to insure a sharp appetite for the next ration; perfect development depends not so much on the great quantity eaten as upon the amount thoroughly digested and assimilated. The quantity of food ought to vary somewhat, more being required in freezing weather to maintain animal heat than when the temperature fa higher and the atmosphere u humid. It fa well to place small quantities of salt in swill for hogs, and sulphur may be given in the same way. Charcoal, wood ashes, etc., are also relished as condiments; these and similar materials should be supplied occasionally. Remember that stock suffering from cold cannot thrive, and it fa much cheaper to furnish good shelter and beds than warm the animals internally with grain. —N. Y. World.