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1653 Eajl Mom Street
Rochester. New York U609 US*
(716) *82 - 0300 - Phone
(716) 288 - 5989 - Fo,
m
' DOMINION OF CANADA
DEPARTMENT OP AQRIOULTDBB
'BANOH OP THE LIVE SIOOK 00MMIS8I0i<rEB
THE PKODUCTION OF BACON
VOB ZBX
BIIITISH MABl^T
/^ .-
Revised and Enlarged
^SHER, Minister of Agriculture, Ottawa. Ini
■J'
I
DOMINION OF CANAD'
DEPARTMENT OF AORICUl. lURK
BRANCH OF THE LIVE STOCK COMMIKSIONKR
THE PRODICTIOX OF 13AC()X
•■•OH IIIK
BRITISH MARKET
BULLETIN No. lO
Revised and Enlarged
Published by direction of the Hon. SYDNEY A. FISHER. Mini.ter of Aoricullure. Otfw,.
Ont
AJvarTST. loor
i)D^^ 15(P0\22.
*i^f^':iu «i
I
i
t t229^d
I
Ottawa, Au)?u«t ?^. 1!W7.
To the Honourable
The Hinwt^r of Agriculture.
Sir : —
trie JoJ ^.T^h'^'Kl**"*"'' "'^" *''*' ''"^" '"''"•*^ ''"«' *»>« .^icultural -H.-
tncU of 0.„.da h.B been «, extensive that the 20,000 i«„e of Bulletin No 10 ' tL
^'rHZ 1 ?:T '" *'" ^"*'"' """"* ' "- '-'>- exhau-ted In view of L^
u«e«ed tJ.0 need of,nfonn.t.on upon the economical u.e of akin, milk and whey
leedinj gathered fmm the experience of exten-ire user, of theM by-producta.
X IT; th'""r'!:J'"""' •-O'-od.tion. The subject of hou ingT. c^,^
fully de«h with m tha edit' m in a di«,u«iion of shelter and exercise and soa^T.
have the honour to be. Sir,
Your obedient servant,
J. G. RUTHERFORD.
Live Stock Oommig$ion„r,
890«— li
:> t;
OONTEITTS.
I.
11.
III.
iNTHODt'CTId.V
Thb Stavdabd Bacon Ttpe.
FiniHhofi Ftoga. .
IV
y.~
VI.
VII.
VIII.-
IX.
X.-
Scon. Curdii.
Scale of PoinU
-r'.VDI«,HAB,.K ri.KW roi, n«ON PHrtDrcTION;
riifinishwl Hojfs
Ovor-Fat Ilojrs. .
Pritnntiirrlv
Sows
Kreed8 and Brkkdixo
Selection of Sow
Seloction of Sim
<'ahe OF Brkkdno Am\hi«
The Boar ' ' ' '
The Sow
-Hot'8r\(j
Plan and De«cription of Moveable Pen
i he Largre Piggeiy
A Quebec PiRircry
A Manitoba PisKei^^
A Well Lighted Pi«r..ry. . . .
-RlARINO AND FlNHHINO
Parturing and Soilingr. .
The Cost or Rabinu Swixe.
cLS2t:'o^?t;;it!Jif:^"::^'"-"'"--^-
Feeding Ashes and Bone Meaj
Soft Bacok
FocDB
Barley
Wheat
MiddlingH
Bran
Pew
Oats
Com
Rye
Buckwheat
Beans
Clover (Common Red) .
Alfalfa
Rape
Roots
Potatoes
Dairy By-Products. . . .
Feeding Skim Milk. . . .
Feeding Whey
Pun,:
I
I)
11
U'
tt
14
1.-.
1.1
1.'.
IT
IT
1H
111
lit
ll»
12
22
24
2.".
26
2fl
28
20
;u
..4
;<o
3>*
38
38
30
30
30
30
40
40
40
41
41
42
>42
43
44
44
4«
46
1 w
XL — Preparation of Feed ^
Slop Feeding 7^
Dry Feeding ^
Cooking ,Q
Feeding Experiments .
Whole Grain vs. Meal ''^
Xn.— Composition of the Leading Foods Used in Swine FEEDrao 52
Table of Composition ']?
Explanation of Terms Used ^^
Ash JJ3
Protein jg
Carbohydrates ,g
Fat 53
Nutritive Ratio
XIII.— Gestation Table
XIV.— The Present and Future of the Canadian Bacon Industry
LIST OI" ILLUSTRATIONS.
Diagram
1
2.
3.
4.
6.
6.
7.
9.
Fig,
Fig.
Fig.
Fig.
Fig.
Fig.
Fig.
Fig.
Fig.
Fig. 10.
Fig. 11.
Fig. 12.
Fig. 13.
Fig. 14.
Fig. 15.
Fig. 16.
Fin. 17.
Fig. 18.
Fig. 19.
Fig. 20.
Fig. 21.
Fig. 22.
Fig. 23.
Fig. 24.
Fig. 26.
fig. 26.
Fig. 27.
Fig. 28.
Fig. 29.
Showing Points of the Hog. (Page 13.)
Unfinished Hogs.
Ideal Hogs for the Bacon Trade.
Hogs '00 Short and Fat for Export Trade.
Side of Unfinished Hog.
No. 1 Wiltshire Side.
A Side too Thick and Fat.
Carcass of a Model Hog.
A Short, Thick Carcass.
A Shipment at the Packing House.
A Dozen Selects.
A Pair Just Right.
A Side of Bacon Showing location and Value of Cuts.
Berkshire Sow.
Yorkshire Sow.
A Group of Tamworth Sows.
Berkshire Boar.
Yorkshire Boar.
Tamworth Boar.
The Portable Pen.
Each Yard Provided with a Cabin.
Piggery on Stadacona Farm.
Floor Plan of Stadaoona Farm Piggery. , „. , s
Piggery at Manitoh.a Agricultural College (South Side).
Piggery at M.initohsi Agricultural College (North Side).
Floor Plan, Manitoba Piggery.
End Elevation, Manitoba Piggery.
A Well Lighted Piggery.
Interior of Well Lighted Piggery.
Floor Plan of Well Lighted Piggery.
!•— nrTRODUCTION.
reach. Eapecial acknowledJ^entTdueTo S 'o"^^'n°"'"VV"^ '''*"'
tural College. Quelph Ont whn hJl *''/'°/- <^- E. Day, of the Ontario Agricul-
pork producing countriw hTnTl^ f„ i,^^ experiment stations of leading
matter selected as walTikeb to ^ ^t Z "^ ,P0^'^1« ?"ef ""y «one over, and such
won became evident that the Can^ian f.Z.? u f "^ '^"'"« '»»du8try. It
in the production of th"thick fat ho ° -^t • k "°* T'"'**' ^'^^ *« Americans
tories and dairy farms, but of thi J^a't co"V«1^ r^^^^i^r* °* *^« ''^««^ fa«=-
em states. lu these P^rtioM of thTuni^St.t f ^ ""*^'''' ''^^^^ '""^ "O"*"
on the blue grass and'^wr The/ ^'J^f f j^, ^'f /'^'l'L<'f ?'«« are reared
com. until they are of suitable age Jw 1 W f n •f^'*'?"'^ '^«d' *Wch is usually
fields, in the proportion of four^« to L^tf ifr*?* '"t**'"'''^ '■*«'• in the corn
the cattle br«ak down a^d oZ^. t lu"^' ^'^ ^'^ P'<* "P the eara that
that the c«t of p^u^on°S^Z^^rtT!.'^' T**' ^* " ''^''^ ''^ •<"»« '^^ers
but in this way only thVtSick fa C o^of^ """T^ *^'^ *^°*' »«' P0""<1-
bacon. It follows lien that Swte Sal^*' ' produced-not the finer clattes of
the thick, fat pig the American fi£^»?^»"fuT T^^^^ ™ *« production of
bacon; even if ttiey coiSTt Ts d^^.r^Wl. ^^"^^ *° P'"?l"* **»« «•>«' o^-^^^ "^
their entire system of bSing and f^S/J ^»f ^^^ ''°"'*^ •»« ^'"^ng to chang<^
produce ^ Wiltshire «IS an/1 Sf ^a5t '^n\^' "°"" '«' "^"--'^ '""
for Canadian packers to seek for a marW f! tf-' t. .1 *""°.^ necessary, thew^fore.
direct competition with thf^ap Xuth T.f "^ *^'^ ^°"'** "°' •>« »''°"^'>t '"to
fields. This they found n the E^il^ £L JS"/' P'?«^"«^ °* t^e American cor.
of the Wiltshire side. (See Fig « ) rSon 1 % ^'^'' 'T ''"'''''^ »" ^^ ^orm
although willing to pay Sra Dril f^^ . °. m**** °?''^ ''^ ^^« ™"ket. which.
This is a disc^inat^ng m„ket for^ fanc^ 1^^ Roods is e.eeedingly fastidious,
practically limited to Canada, Denmark and^Sl' "^^ *' «»n.pettion. which i,
lities for cheap production as of skin If^ ^^'"j'*'',." '^"^ ~ niuch a matter of faci-
The class of hogs S fn Canada fiftSn P'°''"'=*'°" »* « ^'^h «!««« article,
quirements of this tVade^d the packelSr^ "f 7"" T'^ """"'*«'' '° the re-
conformation. Some.nt;^2sS;Sr„\^«^" J° "^5 ^°' " ^''^ "^ « ""•'« different
this demand by importing anim^aK trwXfZ'C-?^'^ ^*^^ *° '"'''-''
nounced the ideal one for their purnoee AffiLf I ^ "*"^ '"'*'°" «'"«'«' Pro
type was not heartily welcomed. It Tt^e That 7*. ' "'''*"* °* ^'^''^ "^ th« ne-^
them, but it was. in the beginlng the^mand thar-r" " P^*^«t«"dy demand for
rather thaa the recognition of the val„o nf t^ that always anses for something new.
ther^ wa. the determined opp^it on othLl /, ""^ *" .*" ''"""*''^- Then a^ain
-ho could see no rneritZ^Z^lZlnZ'Zl^ZZT^^^ ''t!^' '" °^^'''°-'
wonderful changes, and now these same hrZTJ I ^'- ^'""'' ''^^ever. wrought
with considerable success to thT^o^ratlT riheT bt^^t^ Tt t' ^"^ ^"^^
of the packer. '^ oreeos to nie t the requirements
phiJS.\":ss*s,:,'K,ri,™Ltfh'* "' •"? ^"- -■» » '^»
Buffalo, New York and other large cities that maiutaiua : he price of pork. They have in
the United States a very large foreign population, aa well as a large negro population;
these people prefer the thick, fat pork, and consume large quantities of it, and of lard.
In Canada, on the other hand, our home trade is small. There is, it is true, • rapidly
increasing consumption of hams and bacon in our towns and cities, but the demand
]fi for mild-cured, lean, nicely marbled meat; just ihe class of goods required by our
export trade. There is, in some country districts, and with an occasional customer in
the city and town, still a demand for stout bacon, but over 90 per cent of the trade
calls for meat that has been described as 'streaked,' meaning that the fat ia freely
intermixed with lean. The mining and lumber camps iwill buy and use large quan-
tities of fat meat, but even here there is a growing demand for lighter and lear.er
jroods, both as long cleaifi and as barrelled pork. Recently a Canadian packin,?
house had a large stock of long clears running from 36 lbs. to 60 lbs. average. A
great deal of this went to the lumber cnmps and gave satisfaction. A provision dealer
in Toronto told the writer that on aceount of this light bacon having gone to the
lumbermen, they now wanted nothing eW in many cases, as it suited their require-
ments exactly. The big, heavy fat eida* that formerly found a ready market in the
lumber camps, are now in many cases not wanted. Dealers say that it is difficult
to sell these heavy sides, and that they must be sold at a low price in order to get rid
of them. The lumber camps use a great deal of mess pork, which as a rule they buy
in the United States, ds it can generally be bought there at a lower price than Cana-
dian packers can afford to put it up for. and this pork has the additional advantage
that it can be carried for many months much better than long clears; so iwe suppose
there will always he more or less of that cut wantetl. Lumber shanties, the French
population in Qud)ec, and the fishermen still call for a considerable quantity of fat
meats. This trade, however, is growing smaller each succeeding year.
The province of British Columbia is an important market for hog products,
calling altogether for the product of sizeable hogs with plenty of lean in it. .\ large;
part of the requirements of that province is supplied by the I'nited States; this is
because the price in Canada is often too hiflrh. Curers in the Western Statue are able
to name prices that put the Eastern f'nnadian oireis out of the market. This
accounts for the important figures in the trade and navigation returns of imports
of hog products into British Columbia.
The trade in Montreal, which uses a considerable quantity of fresh pork, as well
as the large sausage and lard trade in that city, results in a quite important market
there for heavy fat stock.
Though the greatest care may be taken by both o\ir feeders and breedew to pro-
duce just what the markets require in the way of lean singers, there will aWays be
more than enough of the heavy fat type to meet the demand.
^'^i„,;;;5:t;fcj;tf;:;i~t;a,s;rc;:.ss;,3;;;,„:^n;;— ■■
%L»;«j;.'^:i^&rr^t,tjuur,,:,a'^^ Tb,.
finishing [ipriml.
line rapid Krcwth f,>ll„w,.<l hy'a shurt
than grn« th. ' ci ,. . i> h.m»^,l .,ml f„l an , ,i|H.n»iM- ratum which in.himl fatt^nin^ rather
f cut (in the lower side.
>I1H»» <it layer i,f fat- J to X
Fiff. 5.-Na 1 Wi
dei*H ^ .i.:ri:jtrif 1 2 ii:^<^t^Kyt;r-^^xs^:} ^:.
meat, also the uniformity and
Fig. «.— Tixithicka
and fat. Xote the excessive de„th of fat-2J to .S i„. _alo„, the
along the liack.
Fig. 7.-CarcaM of a model hog.
Pi«. 8— A short, thick ctrcaaTHnf^^ll^mtBd
in Fig, 3 produce carcaases ■imilar thk.
i
*■'«:• 10. A ci,
«•"' lwt«.
»'iir. n
(f. n.-A pair ju»t ritfhl
MH
IX^THE IIAMAKD BACOJT TYPE.
Ll^ .tock «u.t be ju.Ured from . two-fold ,U..dpoint :>
«»M. to produce the b.con hog th-u tuTnS „f ti "Ti.^'rf ''™'"» '»"'» «' «»t.
obt..„ed .t our experiment .uTion. „,S,AS kJ tl ^'^ ^"' ••^^- T'"' "-"!«"
•nd .ucce«ful feeder, hare all gone TS S. J '*^u"°'' "' "'" '»°« «'«-«»•
In an experiment by Prof. D.f ,t ihe ZtT^- ' / "I'y'^'"'- *»»« .ctrary i, true,
groups of pig,, the groups wor^ «„» .„^ .u^";' A«"C"'t"'"l College, out of dx
-daptability for the ^po'^tTa^ iel fi«t*td l^'l ?""'" *"" *''" ''-'^ "' '»>: '
It cMinot be denied that more akilfuT hL^lr' .,'2 V"""' "^ "'«•
HIAO.
«Hor;Xti^^J::„f^-l;,-':^^^^^^^ ,e„gth. a .«,,
ve^.K narrow «no„t. and head. ]Z lonl W "^ '*'^' "" *''* °*^"' »""'d. *
'e«1ing , .alities. ' * " '""* '«'* "" « 't<*r, generally in.Hca»-s p<;or
.nd W,j'i'JSrearii.r:'I"'''-\"""^^^ -•• -'^^'^ '-;^. a coa«.
poor feeding qualiti«. *" " •'"«'"'' ^^'"Pe'-ment. delicate con.tituti„ra^
Pe JSt.-In^ Situ" 7^JX''"nt.:f S^S' ""? "^ *" *'''' — *-
?« quickly and aurely by the eye3 m by^nv other^- *""* J-arour will be indicated
^^^^:^:^^^;^^^ ini-£^ff ^
;;-nd prominent. bHght Jt pE^df^'tl ^iS:Xt';td^^ 1^
n/BX-HVARTgga.
10
not enough that a pig be loug from tip to tip, he muat be long from shoulder blade
to ham. borne apparently kngthy pigs will cut a thort side of bacon, bccauae of
faulty conformation of the ahoulder, the ahoulder blades btiiig too obUque and run-
ning back too far into the side.
Breast, of good width and full, indicating a large cheat with plenty of room for
Tital organs. Sometimes the apparent width of the breast is increased by faulty
attachment of the fore-legs, th^ being tacked on, so to speak, on the outside of the
body. This conformation is always accompanied with a rough shoulder.
Fore-legi, set well apart without going to the extreme already spoken of, medium
length and straight; pasterns strong upright and moderately fine. The legs should
be of fair length. Nature insists on preserving a certain measure of symmetry or
co-relation of parts, and a short legged animal is usually a short bodied animal. It
is hard to get them long and low; and since our aim is to breed for long sides, we
must be willing to allow a corresponding length of leg. ijxcessively fine bone is
usually associated with a tendency to fatten at the expense of growth, and this, of
course, is fatal to lihe production of the Wiltshire side; on the other hand, very
coarse bone is indicative of general grossness throughout, and is therefore undesirable.
BODY.
Back, of medium width, rising slightly above the straight line, and forming a
slight arch from neck to tail. A sagging back indicates a lack of muscle or lean
meat throughout. Note the ezaMsive fat and lack of lean flesh or muscle down the
back in Fig 6.
Sometimes a pig will show a drop in the back just behind the shoulder. This
often indicates a iweak constitution. The back should be nicely rounded from side
to side and of medium width. A broad, flat back is usually associated with a short
thick, chunky conformation throughout. On the other hand the ribs should not fall
away too abruptly from the backbone, giving the formation known as a ' herring back.'
A back of this description will, on cutting, be found to be bare and lacking in muscle
or lean flesh.
Loin, should be strong and full, but not unduly arched. It should be of the same
width as the rest of the back and well covered with flesh.
Side: — Since the side is the most valuable part of a bacon hog, it should be long,
smooth, and filled out even with the shoulder and ham; it should be deep enough to
provide for constitution, but not so deep as to give an excess of thin, flabby belly
meat. See Figs. 2 and 11 and note length or side from shoulder to point of ham ; note
also the trim, firm belly and entire absence of flabbiness. Fig. Sshorws a Wiltshire side
of the type that commands the highest price on the English market; contrast Fig. 5
with Fig. 3. The former are worth 60 cents per cwt. live weight more on tho Cana-
dian market than the latter. The first sells readily on the English market, while
the other is abnc^*' unsaleable.
Heart-girth should be full, indicating constitution; the fore flank should be well
let down and full behind the elbow. The packer would not oViject to a slightly
tucked up nppearance behind the fore-legs, but it is a fault that the breeder and
feeder cannot afford to overlook. This is an opportune time to sound a note of
warning to Canadian breeders. There is a noticeable tendency toward over-fineness
with lack of vigour to be seen in many of our breeding herds. Judges at exhibitions
are in part to blame for this. In too many cases undue stress is laid on smoothness
of shoulder, length of side, shapeliness of ham, &c., while those features of the con-
formation that indicate constitution are apparently ignored. This is quite right in
bacon clnases ; these should be judged wholly on their adaptability to the requirements
of the consumer, but in judging breeding elusses the interests of the producer must
not he overlooked, or even be placed second to those of the consumer. Fortiinately
tho two can be easily harmonized ; the depth and fullness of the chest and fore-flank.
t
u
value of the carcaw. ^' "' "' *"y °t'»e' way detract from tie
aiND^UABTERS.
'^ f nuatuM BACK niBS. PkmtniiT
llMtST
tn or
low
come*
FOK HOCK """" THICK STRt/IKr
fUHf
GAimON HOCK
".io„ length ..f Hide, and BjrJ,^^/! ^^ «ck UVJ'rjl '^m'"- '>- '•■"/M.lai..s the ^^X^
SCORE CARDS.
effort should b^ made to come aTi^r to hH "? ^."^'^ *° '^ <^'^«'-^' «°<J «"
difficulty in iudgin^ soems to arise Wte a l:;td::i /^ ^""^;. '^« «"-"
t.ve importance of the various parts of an Smal Th^ '''*^«' '«?"''i°« thn rel-
18
some authoritative standard of ezoellence and loala of points would be helpful in
brintring about heiieafter uniformity in judging.
' There exists in the minds of tome people a very strong prejudice against n
scale of points, yet no judge worthy of the name ever makes awards in a show ring
without a standard of excellence and soale of point* in his mind. That is, he has hia
own ideas as to what constitutes perfection in the various parte of an animal, azKi he
has also his own ideas as to the relative importance of these various parte. Without
these things he cannot judge for he has no basis on which to make awards. Yet
the actual use of a score card in a show ring is to be condemned.
' Scoring animals is a useful practice for the student, training him to notice all
pointe of the animal, forcing him to make up his mind whether defects are serious or
othenwise, and guiding him as to the relative importance of parts, but all this should
be learned before he attempts to act as judge.
' The scale of pointe, then, is merely a means towards an end. It is an aid to
judgment. It can serve merely aa a general guide to judges, and, properly used, will
aid in securing uniformity.
'The preparation of a soale of pointe is no eagy matter, and the scale presented
here is not claimed to be perfection. It represente an effort to bring the question be-
fore the people in a tangible form, in the hope that something authoritative may
result In the scale of pointe given herewith an attempt has been made to distinguish
between a breeding animal and one inter. W for slaughter. It is quite apparent
that in breeding animals, weight limit should not be used. On the otiier hand, KB
animal that is to be slaughtered need not be criticised as to eyes, ears, hair, style or
the strength of ite pasterns, while weight l>ecomee very important.'
SCALE or POINTS FOB HOGS OF BACON TYPE.
Prepared by Prof. G. E. Day.
Head and Neck — 8 pointe.
Snout, mo^rately fine 1
Eyes, good size, full and bright 1
Jowl, light and neat 3
Neck, medium length and r."- .r light, with no tendency to arch on top. ... 8
Fore-quarters — 17 points.
Shoulders, light and smooth, rounded from aide to side over top and very
compact, no wider ihan back 9
Breaat, good width «n>i full 4
Fore-legs, set well apart, medium length, and straight, pasterns upright,
bone flat, clean and moderately fine 4
Body — 40 points.
Back, medium width, rising slightly above the straight line, and forming a
very slight arch from neck to tail ft
Loin, strong and full but not unduly arched, wide as rest of back H
Ribs, good length and moderately arched 3
Side, fairly deep, long, smooth and straight between shoulder and ham, a
straight edge laid over shoulder point and ham ehould touch the side
throughout 12
Heart-girth, full, but not flabby at fore flanks, filled out even with side of
shoulder; there should be no tucked up appearance back of fore legs,
nor droop back of shoulder top 5
Flank, full and low 1
Underline, straight; the belly should be markedly trim and neat !i
Hind-quartew— 16 pointi.
Quality— 16 points.
io.1. f.™ Jimk, ww\"^ J^* ""<" •''""■« » P-mluen^ on .id.
Style— 6 points.
""""uVonS™":*: :''':"^ ''*^°"* " ^->-«^ -«"n «na .tandin. well
1.'.
Perfect!
100
1. Snout.
1 Tmce.
S. Jowl.
4. Neck.
DiAORAn SHowrao Location of Poctw or tbi Hoo.
S. Ean.
& Shoulder.
7. Chat
& tig.
9. Putnrn
10. Loin.
11. Ribs.
U Sid&
la Oirth.
14. Fore-Flank.
16. Hind-FUnk.
16. Rump.
17. H»m.
la T»il.
19. BMk.
20. Belly.
1 3
14
III.— UNDESIRABLE HOGS FOB BACON
PRODUCTION.
There are a number of claaeea of undesirable hoga being marketed for bacon at
all Masons of the year. Theee include unfinished, overfat, prematurely finished hogs,
and sows that have been used for breeding purposes. Of these the unfinished animala
■re moat objectionable, and during the season of 190V have been marketed in num-
bers out of ull proportion to iwhat they should be.
UNFINISHED HOGS.
According to rejMrta from a number of the large packing companies, the pro-
portion of unfinished hogs is much too large, running at times as high as fifteen per
cent of the total receipts at packing houses in Central Ontario, twenty per cent in
Eaatem Ontario and Quebec, and about fifteen per cent in Western Ontario. This is a
Tery serious matter from the standpoint of all concerned, as such pigs dress poorly,
giving a low percentage of carcass, and they make such inferior meat that uoe repu-
tation of Canadian bacon stands in danger of serious injury if the present proportion
of these pigs continues to go forward as bacon.
Why hog raisers persist in sending this unfiuMhed stuff to market is not easy to
understand, unless it is the comparatively high price of coarse grains which are
necessary in finishing these animals, and perhaps in son" .ises a fear that the high
values for hogs which have prevailed for some Hp- ould suddenly drop. These,
however, are not valid reasons when the injury .^cb animals do the trade is con-
sidered. The ' grass ' or unfinished hog is a serio- ■< menace to the bacon industry,
and the time has come when the farmers, the buyers and the packers ought to co-
operate against him.
One of the leading Canadian pork packere and exporters, speaking of the objec-
tions to the unfinished hog, says: ''He won't make gqod bacon; he is an unprofitable
kog to ship alive, an unprofitable hog to slaughter, and when he is made into bacon
it is thin and tough and has to be sold at a heavy reduction o~± select goods.' Ano&er
packer says : ' The thin unfinished hog is not a bacon producer at all, and should be
kept back and fed up until it weighs not less than 180 lbs. When thin sides are
eonverted into bacon they invariably cause trouble as well as direct monetary lo<js.'
Still another packer expresses his views upon the light hog. He says: "The diiflf
•bjection to unfinished hogs for bacon is that they shrink in ki'ling about 6 to 8
per cent more than when they are finished, which, consequently, makes the bacon so
much dearer; and in the Old Country they do not want sides weighing le=s than 60
pounds, which means that the hog must be at least 160 pounds and in good flesh in
order to produce 50-pound sides; anything below 160 pounds makes bacon which is
undesirable and hard to sell.'
In England the buyers refer to the bacon from thin hogs as ' skin and misery.'
Some of them have become very emphatic in thoir denunciation of it, stating that
the bacon trade has already received serious injury from it, and the aooner it is
stopped from being sent over the better it iwill be for the trade; if it continues lo be
sent n« it has been for the past few months the trade will soon cease to exist. A hog
that is too thin to make bacon of a desirable weight and quality is similar to any
•ther inferior product inasmuch as it lowers the value of the better goods an.1 seri-
ously injures the trade to which it belongs.
Tig. 1 fairly well represents the class of hogs knowi. as unfinished ; theee animala
arc of a goo<^ lype for bacon production, but they are in only field condition. Fig. 4
skows a side of a thin pig.
JO
OVER-FAT HOGS.
j Notwithgtandiiiff th« fun* *x. .. ^t
anifflal. continues n.uS^ !!"* ^ P°"»*^ ^°' the liv/hog, t£ suLKf °' J*"-
beyond the finished sta^ do2 ,o ^^^^ "'^"^ *•"»' « 'e^der -^ho hoi L M '"r'"
PEEMATURELY FINISHED HOGS
^.« *»».o„ .„. ,„„„,„ -i- ;7-» s:?,- :"„t,£r" ~'
sows.
It
well-doing, vigoroua animali, the great bulk of them are not w atrung aa litters from
older aowa. To continue to breed only from these immatuiiB aowa, turning them of!
after the first litter, is to perpetuate weaknesa mther than strencth in the individuals
'f>i the herd, which will in time ahow itself in a race of mrine that are not good
thriTers and are prone to ailmenta and weakneaaes that iwill seriously interfere with
profit-making in pig rearing. To market young brood sows in medium flesh ia to
injure the bacon industry both directly and indirectly — directly in lowering the
arerage quality of our bacon, and indirectly in weakening the oonstitution of oui
bacon herda.
The question will arise, what is to be done with the animak that have outlived
their profitable uaef jlneaa in the breeding herd. It has been shown that it is not
in the interest of the industry to turn them off aa bacon wnimah. It is the animab
of this class that may be depended upon to supply the heavy pork and lard trade
and for this purpose they ahould be made thick fat. How to make them so a
a profit is a question of importance. A thin sow placed in a pen and '«! almoel
excluaively on gr/iin will, in all probability, ' eat her head off ' before she is thicl
fat, but there are better iwaya of fattening such an animal. The d'et of an old so^
or ' stag ' ahould be composed largely of such cheap foods aa mangels and sugar beets
if in deaaon, or pasture crops such aa clover, alfalfa, rape, Ac.; a vigorous sow oi
stag getting an abundance of any of these foods will gain rapidly and if given ';
moderate grain ratiou will soon be 5'. for the market.
The best time to place a thin sow in the ' feed lot ' is in the early summer aftei
her spring litter haa been weaned and tHae haa dried off. If turned on a luxurian
luwture and given a small grain ration, gradually increasing it, she will, as a rule
in from eight to twelve weeks be fat enough to meet the requirements of the market
While the gains made by such an animal have cost high per cwt, it ahould h
remembered that she has given a profit many times over as a mother, and it ia th(
laat hundred or two of gain that renders her entire carcass of marketable va'^ie.
ten from
them o9
idividual*
not good
fere with
iesh ia to
trinK tfae
in of our
i outlived
it is not
e tnimals
ird trade,
lem so at
«1 almost
) is thick
n old sow
[gar beets,
js sow or
f given a
imer after
luxuriant
as a rule,
ie market,
should be
I it ia the
Kip. \X - l!i.| kshin- Si>«
Fig. U. Y.)rk>liirt- Sow.
KiK- l."i.- A ifMiin of T
am worth Sows.
mamm
Kii.'. III. liirk^liiri' l!<iiir.
Kig. 17. — YDrknliite Biiar.
■t^4.
fig. 1H.— Tniiiworth Hoar.
IT
IV.— BREEDS AHD BREEDZHO.
and wo fi„.l that th.y r^mm -nd th ../ *•"«?, \^"«r«^ ^°' ^^ met profitable t,«le;
suitable for th. proLSTStct ;°?J?tXht/7tr''' "^ *"^'^'^
.'Tcellont. Tho other Lroed. aro not .. ^ . *"'" "erk-hirc* f the ncwoit type are
»t«tc.'. tho brcclers of ZelrZ 2. rt-Tn" , '•"'"?»"*'■''"'• « »"« »>«" alr..«ly
-vv. of ,h,... ki„,« ,,h..„ cTolTturn.U if tl ""■''"* '^''' P'*' '"'" ""-• "<!
■luco Koo,l |,aco,. pi^H. The,e"r L ,„ ,1 iT f ' 'i""" V'^'''^"'^ '""•*»' t"^- P'"'
.lo.« not foil. ■ that locnnso „ ho^ of nv Jj K J "'"^.'"'"e ■" •"">e.' It
SELECTION OF TIIK SOW.
- -i"i^t:e::!i::,i;,::^;^'^'-;»- ^- ^^ *.. herd to choo« o„,y tho.
noUy. diwsontented .ow- no o„i, i. l^ •'' *". '^ exasperating thai, a rovin,,
but.l,ei8cro8a„Tf„rm;ir,i°;^'*,''"' ",'""•""'« ".ennce to f.ncv. ami ga^
i. seldom or never rro.ln fir 'n , "'""',' '" *'''^' " "'^^ '^' '''^ -lescription
on a batch of /.l L de^LT 1 ;V1;".;'m n'.'h '""T 'T/'"; ^- '■'' '^' '"^^
MX or eight weeks Tbn n>,IL.- i- . , "'-^ *"'''' '" ''f'' durinir t .o first
looked orUorJwhen tlee it^ 'i "'^' T }f " -""^ '- -^'en ove"
to take it for granted "hit if hLn f ' " '''"'"""« '"='■''• ^'""-V "'en seem
a matter of efu^ nou" h tern . t^^^^Hs" Th*^ "•"'■""' " '"'""^ ''"'*'•• ''•^- ''""' -
i>' their milking propensi.re, 7« w elv „, tt •' " >''^'"' r''"^"- So.>, vary
pigs the ability to give a larL flolnf . Z • '." "" "«*l«''t' <! ''"-1. Among
ncteriatic; that is to say dir;ent fnl', IT"' " ^""''^ *'''''' """» « »'"^ «ha*
?:^i;:^nj°s:rt^i=-^^^^^^
£er fo..en. -[ ^l^HV-Sed^^S ^^^ ril,--
tnust'^tre^t'tim iTneTt' irhrout' '^t '-"^^ """ ^''^'^ "^ ^•''^ «»>«
or flabbiness. and, tho^^gh not wi d or norvoi '"h 17 "" •^""'^^""'^ *° ^"'^^'''^
An animal having a heavr !«Tp1 i ' n "^ .""f '* ""*'^« *" ^'^^ "lorement..
in^ herd. Th.-s Tnd eaL7a' 1 ck Tf t7foZe\''T'' ""* *", '«?"'"-^ ^" » ^'-^-
istic is not likely to be To nrenotent nl oni Z' "" "™*' ^*^ *»'» «h«"Cter.
The brood sow shot^Id ;riE.t:d f o^ proll^rfamr''' '^'1'''''' ^^-P^™--*-
given number of pigs each vearrnlJ^ Prohfic fam.hes. A sow must raise .
« profit. There is however a HmU to thT^ K ""/ "'"^ •"''J>t'<'"«l P''^ -.pr«ents
laree litters are .vToT " f *" ^'"' """^^ "* P'B« i" « profitable litter; very
nourish m"eTha;'fonrt^n pi "d l^T "l'.?""'?, ^^"^ '"''^ -" P^»r>er^
•tr. ,g, lusty f^llows'TZreTr^ie thara £^ ^ ^^^^ '-'^
[flabby and ill-nourishw* g3 '^ """"'^ *""" "^ ''"«•' »' «*teen or eighteen weak,
890ft— 2
18
f^ JTION OF TllK SI UK.
Thu choice of tht .•< > .^ perhapt the nioitt important itep in all brcoding opera'
tioiM. Tho trite rcmmrk that ' the siri' in half the brad ' ia only part of the truth
He i« much more than half of the Iwrd l>ci'aiuM', of the two parent*, h« ufiua Ij iXPrtj
the frrratcr influence on tho coiiforniation of the offspriuK. This, of eoune, ia trw
only whf>n he ia the more iutimacly brc<l. It it not ciiuuKh that he he pure bred, ii
ia important that he come of a lino of ancestry, on both the male and th« female aide
that are rfuinr'-alile for uniformity nrid individual merit. If he bo the chance reaul
of a lini- of indiacriminatc brr^nlinK, Ih> is luit likely to prove nii itnprpsKive sire. Mil
stock can fcarccly fail to be irrogiilar in tyix". Thia point cnniint woll lie over-cmph*
aixrd, for it is just here that the novice in bre^'ilinK i« most apt to make niiatakea
I* is a t(ii) common practice to eoloct and buy lircedinif stock from among the winner
.1 our )'.\hit>itiiina, taking care only to stipulate that tliey l>e riifrible for regiatration
Frequently n phenomenal show yard animal is an accident of birth, and, even thougl
he be registered in the herd Iwrnk, is none the less n ' scrub ' in point of brt'eding, sn«
can reproduce his good qualitieo only by accident. It is unfortunately true that i
certificate of registration is not always a certificate of merit. The only tnfe way it
aeleet br(>eding stock ia to visit the ]on,i eetnbliahed herd of some bre ler of repute
and buy after aeeing the sire and dam, and if possible, the jrrand-sire and grand-dan
of the animal selected. Choo/«e a boar from n large, even litter; fecundity is an her*
ditary trait and ia esaential to profitable hog rnisino , and the evenness of the Httei
is n valuable guaranty of the excellence of hia breeding and of his consequent pra
potency.
The offspring of immature parents should seldom or never be iwed for breedini
purposes. They are apt to lack in constitution and vigour; this is especially th(
ease in the offspring of an immature dam. Few things will more quickly and surelj
deteriorate a herd in size, vigour and fecundity than the continued nse of immatnn
females.
In conformation the boar not on'y must be of the approved bacon type, but mvut
have that distinct and unmistakable masculinity of appenrni «• - easily r,"'oq
nized but not easily described. Masculnity does not necessarily impi,y undue coargp
neea; it consists rather in a bold, fearless 'come on, who's afraid,' exprS'^si' n of counten
ance than in any peculiarity of conformation. A certain amount of coarseness I
unavoidable, captoially in an aged boar; but he must not have such excessive rough
ness as would indicate poor feeding qualities. Nor ia it desirable that he be o:
extreme size. Mr. Sanders Spencer, the noted English breeder, says on this point
' Although some persons make mere size a great point when choosing a boar, our ox
perience leads us to consider thia to be a mistake ; a very large boar seldom lasta lonff
he becomes too heavy for the sows ; he probably proves to be slow and his litters fei
and small in number. A very large and heavy boar is ako more likely to suffer fron
weakness of the spine or hind quarters, and is frequently weak in his joints an<
crooked in his legs. These latter failings especially should be avoided, as they ar
hereditary, and will frequently crop up for several generations. Weakness of ankle
and roundness of bone, two qualities which should be avoided in a sire, are oftei
allied with great size. A medium size, compact boar, heavy in the hind-quarten
unil light in the fore-quarters will frequently continue fruitful for at leaat twice aj
long as will the heavy shouldered and coarse boned boar. Nearly all of the moit sue
cessful pigs have been on a small rather than a large scale.'
l»
V.-CARE OP BREKDINO ANIMALS.
'niK IIOAK.
'"'•' '- '"Trow of „l,o„t hi, .;«•, nJ ' *" "' "■" '," " '""'''"<•'«• It i., w,.|I ,0 live
t'k... ,.nll,„^ into ucfive play evory m ' .'""''"••'^: '' '» the \.^, ox, r.-i*. h,. ran
tT. L '''^:" '!"•' '"''' »""''»>>y «nd active h„.„^i ^'"J ^"■.l-'ntly; if not only
The t„>k. should b« removed a. 8oon «, well {..l^ *" ™'''" '»'" ""*-* «'"' '^•"tl..
THE SOW.
Hr.-e.iin|f »nvn should not he closo'v n „« i
K.v,.n th.. run of „ pasture inl.nuiT^^.i^a hLri3'' "' r^^'' '"" "'^W ''«
r.nstnke,„oree«mmon thai, another in th. , ^ *^"'^ '" '""'^'•- I^ there ia one
ni.-.r. to provide f.,r „nd eo„,H ,h . WrXS;' ?" '-^"'"'^ ^>-' '' ^« "ho
nature a ^^i„^ animal, and exercise is ^ n .«! to f l"'"'*''^''- '^^'^ ^'^^ *" by
»?.v,.n the rnn of a p«,ture during thT. aZr ^n 1 / Z.' '^t' \T " '^" --" <•"" «^
Inquire little else to k«,p them in ex.^Zt LLJ '»>^.« "''bio in nutum,, they will
havj. water „nd «helter:'^if Zv h"e " L'' rfif ""''"'""• '^''^ "■"»«• "* -""-
nntlow so much the better A m ,1 > »K "">n>nK stream in whieh they mar
henlthy and fr,. from ve^r^nin " Sheltl t WrnTv^TM"' '^'^'"^-'^ « »'"'^'« "«»
Tn winter they «ho„M hnv. the run of t .J '^ '^f ""^ "^ ■> r'"'-t"hl« Pen.
provided for t),em to .leep in. A .,o able .mT, . '"!' " ^''' '^"^'"'^^^ "^» ''eing
befternot to !.. too w.nr„rso Ion,- ns ti d^ jr ', "^" ]"'?•"" '"^'"' "'''•''■ It :.
«traw in ^hieh they m«v hu.Hle Tf jheir^.I • "' '^'''^^- ^'°^^ '''^PVu'd with
chill too ,„iekly on „nn, on to the Jard aXh^v'" •n"^/"',""'''^ •°° ""^ *^«-
Morcise. '" ""^ y'^'l «'"' they will not voluntarily take enough
root., preferably mangels Tr^arltl^J Dur n"J "" " "'*'",'; """""^^'"^ '"'^'^
*}.o„ldbe piren to aR.«i«t in maintni^ne Se «„,iT'^* v^ry cold .nap some ^in
advanced in the period of ^tat on it i, neeT^^ )"^*- ^ '^^ """^ '"'"""'^ f«'»»'«
bjdk. therefore the allowanrof man^ ZddT Id'TirT """l^h-^"' in leM
Pl^-ment of prain correspondingly ine^Ld'.^e '^■"^"""j ''«''cased and the com-
ihould be of a flesh-forming raSer "ha7rf alt IT" ":^"'""^- "^^ '^'"" '"«<I
or middlinps. is excellent JZ J / ? fat or heat-producinf, character. Rhorte
in^rlv. unload luSS-Z.%Z''";;".*' V ''"'''J °' '""" ''''°"''' »« "««^ ^P^^
are too 'hoatin^'Tn Their'ffoct oTthl t.7 '^^T'''''^ ^^ ^^ "'""« ^^^^^ <^«!-
not be piven thin .loppv food h" men", Z V.' mT" """^"^ '" '^^' ^"^ *''"1'1
poured over i- to moisten it we f ^el 2l, "t "^ '"'^'"'* enough' water or milk
•«pp1y all the requirements of the ;v,Te J '';*r""'^^ r*^' '" the roots fed to
«c™s of that amount Cciallv fn co d we^tb • T^' *^*"" *" ^"'^'^ ^''**'' <"
on the coT,«f ;♦„♦.>„ TV- ^ ^ , weather, la to impose an unnece^srv f«,
a surplus of' water whicrsomffZr '" 7™."^,'""^ ^^'^w off from the sys-tem
2U
The obijictive point to l>e nimed ut in the wintering of brood bow* is to nouri^jh
and care for them in such a wi.y that the spring littens will consist of good sized,
well nourished, healthy, vigoroiia pips, and that the sows themfielves will be in such
n eondition of flesh as will carry thcni well over the trying period of nursing. To
do this, the sows must have plenty of exercise, and must l)e rtewliy but not t'tit. Sow
carrying a load of soft. iliil>liy fiH put >,n in ■■In-,' \,fu.- will dmp uiKJiTsiz.'ii .ih,| deli
cate pigs and they themselves will fail nipidiy during the niilkiiiK pfjriod. In addi
tion to this, sows kept closely eontiiK-ii ami fcl liir^i-ly on (T.iin .in- :;pt in h .vr thcii
(lif'cslivc pvslrviv so ricraniifd ns to develop iibnonnid appditrs, and at farrowing
time are as likely as not to devour a portion if not .ill of their otfspriiiK. On tin
contrary, experience has shown tliiit the systi'ui of wintering previously reoomniended
in which the sows are given abundant exercise and fed on a nourishing hut eouiinf.
succulent ration, has invariably been followed with the ;ii<)st satisf.ietorv result^.
A week ov ten day.s before farroiwinw: the sow should be placed in the breeding
pen. in order that s-he may become reconciled to her new surroundings before the
cntic4il time arrives. It is also important that the attendant get on good terms with
the sow; a few minutes spent on her every day with a stiff brush will be a good
investment of time. This ' currying favour ' with the fow .should not, of course, be
a more spn.smodic effort at each farrowititr period, it is the habittial practice of the
thorough-going and successful stockman.
The breeding pen should not be too large; about eight feet square. If the pen
is too large, there is danger in cold weather of the newly farrowed pigs wandering:
away from the dam, getting lost and iH>rishing from the cold. The pen should bt
warm and dry, and furnished with a fonder to prevent the dam overlying her .young.
This consists of a plank or pole place<J all around the sides of the pen about ter
inches from the wall and eight inches from the floor. Very little bedding should bf
used, and this should be chaff or cut straw. If a large quantity of long str.iw is userf
the youngsters ere apt to get tangled up in it and be overlaid by the sow.
An hour nr so after farrowing tli(> sow should l>e given a drink of warm water
into iwhieh not more than a handful or two of shorts or meal haa been stirred. Verj
little grain .should be given the first day ; overfeeding with grain during the few day;
immediately befor<' and after farrowing is apt to derange the digestive system and
also cause trotible with the udder. The feed should be gradually increased until «1
the end of the first week she is getting all she will eat up clean. Nursing sows shoulr
be liberally fed on a ration well adapted to milk prndiii'tinn. A sow nursing a larg«
litter is sub.ieeted to a ver.v severe strain, and if she be a good milker will fall awa.\
rapidly in flesh in spite of the most skilful feeding. This, however, is no reflector
on the sow; for at no other period in the life of the pig is gain more eeonomica11>
obtaine<l than while sucking its d nn. T)ajry by-products are esneeinlly valuable Bl
this tin e. !\r)(] of the grains, shorts or chopped oats are among the befit. Barley anc
corn nieal .ire too lirntiiip; the former tends to dry a sow off.
Wlii'e .some variety should be introduced into the sow's ration, extreme or radi
cal ehnnges must be avoided, as this is likely to eau.se digestive troubles in botl
dam and offspring.
The sow and her litter should be fed in a wide. flat-bottome<l trw ;gh so larg<
that when the food is put in it will cover the bottom not more than one inch deep
The y nuip of most animals learn best by imitation, especially of the dam, and if I
trough of this kind is u.s,-,-I iiiti which the pigs can climb thev will quickly learn to eat
much more so than by the plait, so popular with some, of arranging a separate triugi
for them, from which the s.nv is exelu led. .After the young pigs have learned I > cv
well they ma,y then be given acce.^^.s to separ.'-.te feeding pens.
Tti 1 'Id weather, the food for the nursing sows should b» given warm and no
ton ,=lnp,i.v, water V)eing stiiiplied separately. Tt is also important that both sow an(
litter '.nve frequent access to earth; it is easily potsible to ruin the digestive systen
of n )iig rvrn brfnrr it is rrn-.nvrd 'rom flu- d.-.rp. and fhcrr !k perhaps nt better cor
rective for hops than soil. In cold weather it t:iust be furnished by artificial meani
it
wanted. These a.^ bl\. r if ken fir.!. , """^ '"" '"' ""'•^''*' "''^'''''^^ ^''«"
shouWbeeain^t l^arrelrolr.h.?:.^ '^■'' ^^'^ ,"''1^ ^.v ^[at time they
«he is .amoved/ The wUiuL"h^t/^-":ir/'"^^^^^^ '"''' '^'" •^"'« "''*"'
sow oneo or twico if necessa y at ^ als T, i VT' io '."* """ ^"^"^ *° ^'^'^
udder. It is quite a common pra c-o t t.; . no ' -^o Z .kT' i" 'f '"" ]"*'
days for this n„r,K«P TV,i. ;= = ,1 ' '"'" ""^'^ ^^« <^''™ foi" « few
the object for which he wa« left wna t^.o utl "' '" '^'' ^""^ ''^^^^^''^
e or radi-
9 in both
22
VI.— HOUSING.
to treat 8wi..e with due <^^^"^'>'^''°'' ,^Z^"^^J^oi money in building
l^ve, during the past few years, ^l'^ '^J^Z^dihe^r stock of all agee and
elaborate warm houses for t^eir herds. Havmg wi ^ ^.^^^^^ ^^^ ^ ^ dt
co.idition^ in th.«e structure, for ^^ °^J\^'^^„e instea.l of showing greater
became apparent by rea«>n of the f f^^jV eoughing. lameness, .curfiness of
vigour, exhibit..! signs of ill-health '^ f'«/°"^^°^' ^^^^ difficulty from these dose
skin ami other evidences of lack of thrift. ^^^ ^^ -^ j^cni. After rising
bouses is due to the lack of exercise ^^J-^^^^.^T^ts ,Lally provided regularly^ j
from their comfortable bods to take their tooo ^^^^^ye» and again return
near at hand and in palatable «°f '*';°: J^JXwed for weeks and months at a
to their resting plac«,. Th.s mode of 1 vmg fol o ^^^ ^^ ^^^^ ^ ^^^^
season of year when outdoor life "f "-^^"^f ^^^^ther fonns of sluggishness, causing
is attended with indigestion. 'io/^^'P** "'^^^^ ^^^od weanlings and alow gains in
weak litters, lack of a good m^k flow •« d«^^- ^^ ^^ ^,, if hog raising is to be
older hogs. Exero^ .8 one ^^-f^^J'^^'!^^, that the warm pen UBe.1 for both
made a success, and it is in not J^^l^erTcoming in cold weather a warm pen
sleeping and feeding fails. For young litters ^^^J ^ ^„,t profitable gams
i^ .Llary. and rather close ..uart-rs «- ^^^^ J^' \L in a hog^ life is close
during a hog's final fattening period, but at no otne
housing advantageous. „„;„ the late winter or early spring months 1h«ei«
For brood sows due to farrow in the late win ^ ^^ ^^^^ ^,^6 by
no better shelter than the -^<^f\.fj^-^,^ZX bedded four or five large bows
side in or near the barn yard. « ^«P^ J^^^^^ according to directionB given fur-
will lie very comfortably in a cabin ',°"™7 ^^^^ ,tack. so long as tt >s .'losod
ther on. The old style of rail c^'- «^ ^f^, even growing pigs. On some
on three sides, affords a fine bed for ^r^»«g ^^J^ ° , ^^^^ ^i,en the sows in
cf the ,no.., extensive ^^^^^^''^^f.tf to kS^^he draughts out. and baying a con-
winter is an old barn or shod. Imed up to ^f^P ^^ ° ^^^^ ^he open air. The feed-
Intly open door which » «-/^\^7j;:fi;SrS tTTak^ a ^-^---^^J^^^'
ing is done in ^h- open which compels the he ^^^^ ^^^^^^ and fed on
exercise, upon which good health f ^^'^'^^^^^^^ ^ran, &c., given in a rather dry
SSi^r^wi^fllSuTfi^'coSS^r succ^ful motherhood.
T.T VN AXn T1ES^RIPTIO^- OF MOVABLE PEN.
The movable pen shown in the ^-:^-^Z^Zfr,:.^t: r:^^
requirements. It n,ay be "-^louSt -" H"^ ^oc.iiol where the air may cir-
i„ ,;,,,., As a summer Kn ^^^f^^ "^n, should be placed in the hog paB^re;
rulnte freely al.ont ,t. Tn ^"'"'^'.™^^ T^^J^ 5^ ^ i„ge rather than a small field
niuch better r^ultsbein. obtain^ If the Pastu^^ ^^^^^ ^^ the lv„rn yard.
As a winter house it shouW h.ve n ^^",'**''^!™," • .^i^ if well made and all cracks are
A pen n.ado of single inch lumber <^?f r'^'t^t «iree inches wide and these
onrefullv b-.ttencl. The batten. *°"[l,^/;heTside to guard against warping.
Lurelv nailed on. the nails being «'>"*^fl2Te n^^sary. both for the comfort of
Whother for summer "-inte. - a fl-----Xg nailed on 4 by 4-inc^
the animals and the strength of the pen. 1 ^^ ^^^ .^ ^ -3. H
cedar .-ills is de-iraWe for the floor. The e^**'^^ ^^^ -^^^ ^,„ners for movinc
i,^,, ,. ..,,.d .ff the lower angles of J^^ -^«- JeS may be fa^t.ned t. the front 0,
the pen from place ^o Pla**- J^ ""/
back end of each of the outeide mllfc
:^
Figures B and C show a form and sizo of doorway that answers very well for
the hogs to go in and out, l.„t it is not large enough for an atten,lant to ont<,r with
comfort. It .8 well to have a doorway at least five feet high. The door should be cut
m half so that the .. i)er part may be kept closed when not in.usa Many hog raisers
hang the lower to the upper half in such a iway that the former swings in and out
as the hogs enter or leave the pen. In summer the lower door may be hooked up out
ol the way. On severe winternights the door may be protected bv a heaw curtain or
a banK of strawy manure to keep out cold draughts, which are always detrimental to
a hog s welfare.
A pen arranged for cold weather requires ii window in the front (south end) to
admit the sun's rays. This may be placed in the upiK-r hclf of the door or above it.
A pen requires an opening for ventilation, Snme reeomniend a hole 3 or 4 inches
acroM at the back, close up to the peak : another form is shown in Fig. B. and 9«11
another in Fig. D, which is perhaps the best.
An 8-ft. pen requires about 200 feet of lumber. Sixteen feet boards are best to
use. iy these cut without wa^te. Thi.» p»n woul.l also require .56 feet of scantling
for sills, and 64 feet of planking for flooiing.
A pen of those dimensions will accommodate from « to 10 growing man or a sow
and litter.
1
Fig. A.— Slidwinir xilU made of 4 .\ 4 inch
Boan*ling, and slope of roof. Two 4x4
ncli ..uwtlinKS 16 feet limg, make the silk.
a FT
Fig. B.— Front vifw of fiortable hug |ien,
where three scantlings are used as sills.
Fig. C— Front view of Fig. A
Fig. 19.
Fig. I). -.Shiiwing a methixl of arranging
nHg<j Kmrds t<r afTuni vciitiKitiun when
.„, , , l^n is intended to have doors closed.
■The (wrtable pen.
THE LARGE PiGGEBY.
Since every farm upon which swine are raised must have a hog pen of greater
or leas dimensiona, the most important considerations that enter into thV conatruction
of a modern piggerj- will be dealt with. The chief qualificntiona of a piggery are
dryness ventilation, freedom from draughts, light, reasonable warmth anr*,nv.ni.
enco. Of these, dryness, which is largely governed by ventilation, is of firet import-
ance Masonry ..alta and tloors have been usjd in a number of expensively con-
structo.! i>ons, but these are usually coH, oomfortlf^s and damp during the winter
aoason. Without doubt wooden walls constructed in such n way as to provide for
a con.p.otc ch'ad air space in the centre are the best, A v.ry sntisfnctory wall is made
>y ^^etting 2 by 4 inch scantlings on end and boarding inside and out with rough
luiTiber. Both inside and outside should then be covered with tar pnper well lapped
at the joints and then cloeely boarded up with matched lumber. A very suitable
out.ule covering would consist of clapboards or lumber of good quality nailed on
perpendicular and having the cracks battc-ned. The inside tier of boards should con-
sist of matc.iod lumber. A tight or a closed ceiling is frequently a wet and even
dripping one. or is cafed with frost, in very c-ld weather, and this is usually attended
with dire results for the pigs.
Probably the ra«t satisfactory ceiling at the present time is one constructed of
board. ,^ poles sepurafci at such a distance as to bo oa.siiy pervious to the atmos-
phere. This, when covered several feet deep with straw, nrovides ,.^rhnp. the mos-
Buitabk. style of ventilation, and therefore the driest pen that may be secured without
artificial heat,
A iiiuiiber of extensive hog breeders in tlio country have re-sorted to the use of
artificial heat in their liog pens. This is provided, not so much for the sake of the
heat tor the aninial.=, but for the cooking of foods. The escaping st.am from the
cooker sbo.i d not be allowed to escape into the hog pen on account of the moisture
that It would deposit . the building. Where such a system of heating is installe.l tho
question of vent.Iatio. .. very easily solved, and the pen is usually comfortab'y diy.
Artificid warmth, however, for any class of live stock, has its disadvantages in ren-
dering the animals kept within ite influence subject to colds and lack of vigour.
^\here only a small number of sows are kept there is no better pen for farrowing
sows m cold weather than a bo.-s stall in a cattle stable, which seems to possess a
warmth and condition of atmosphere suitable to the young things.
Tiie question of light is receiving much greater 'attention than it did years ago
J^very j^-n where swine are kept, more particularly in the winter season, should have
an abundance of sunlight. To get this a large proportion of the wall on the east
south and west sides should consist of windows, which should be made double and
very close m order to conserve the warmth of the pen.
There is no better material for a hog pen floor Ihan cement concrete. This how-
ever. IS not a suitable material for tho hogs to lie upon aa it is usually cold and in
many cases damp, even though large quantities of bedding are used. An elevated slw-ping
pen, whether it be a platform some three or four inches above the floor, or elevated
sufficiently high to allow the pigs to run underneath, is quite popular throughout the
country. '1 he ' upstairs ' plan has the disadvantage of shutting out light to some
extent, but the advantage of providing a large additional floor space for the animals.
Where the pen is of good size the lower sleeping platform is perhaps to be preferred.
When this platform is limited in space to little more tihan is sufficient for the hogs
to he comfortably there is little or no probability of the bedding being dampened or
soiled in any way by the hogs.
For the guidance of hog raisers who wish to build large piggeries, three styles
of buildings have been selected for description. Each has been used sufficioctly to
prove its suitability from the standpoint of the hogs, the owner and the attendant
I'll,'. 20.
Kwh yard i.roii,|,,| „i,|, ,,
calii
^
t'i
Vig. L'l.-l'isrKery .„. Studucma Kari.i. Ca,, Kouge, (^ueW.
L^^S^^ =_.
EXERCISING SHED
I03a' • 13 a*
i"iK. 22. -Floor plan of Stadacona Farm Pigifery.
WOOD
SHED
t
Vm. i-t. PlKK.-.y ut ,|„. M t , AKric„l,„n.l C.II..^., .s,„m1, Si,
Fig. 24. ^-Pi^^^ery at tl„. .M«.it.>l« A.^ricultnral ColWH-\orth Si,. ,..,
Fi(f. a-..-KIo<,r ril»n r.f Manitoba Affritiilturarc.ll.-K.. [.i^K-rv
Fi(r. 38.— End elevatiun of Manitoba Agricultural
College piggery.
KiK. LV. A w.-ll li^|„..,| |.,,,,„.ry, ,.„„„,, „„„|„„, ,,^,|„ ,|,„
-"Utii ,.,« ,,n.i iif)N I U1II.1..U, rli«
Upl^T wilifl.m'., ' c ■ 1 ir 111 u
1
• t
25
A QUEBEC PIGGERY.
Which u':cs zisr}::^'r.u'%^r\\^^^- ^- ^^ - a .0. .«
exerasinK shed at .he side JLdinJ thi 7uT"l l^*."'' "''"-"«' feature of ^n
Juild^ng u. p«,i«ed with artiSl LS % ro" th"^"/ "^ '^•" ^uildi^. Th"°
farrowinK pens in the winter season. '"'" "^^ '^'^^^ •»»"«« for waring 5.0
1*118 piggery is built on ground th«t =i
ing shown m Fig. 21 is 90 ft. x 30 f anf 9 ft S*'"? W'°''°''^- ^he main buiS-'
tnd a manure shed 30 ft x 19 ft , ,« , ,"• '*'«^'' *° the ceiling U tJ,« „«.♦
south side the exercl^Tb^. ^^ f I" it ft'^' ^''T-r ^"""^■"- ^^i'-W th™
boiler house and storage rooms whinl!" / / i """ *'" "»''' ^y the wood shed ^l
■« 23 ft. X 16 ft. and 12^-t high' Th. h "1 °;f "'""'^ ^^'^ '"""^'^ «"<!• The wtd 'J^
tlie storag^ shed 16 ft. " 6 ft' ' '^°'''' "^""^ '« ^^ f*- ^ 1« ft- and 10 ft hTghtnl
^-fp^Stl^^£^^:^^r^:^^e. thie. and the wali.
;.i«.do the studding is sheeted and ^f iJd w[th ,f clapboards forn. the out.ide, whi£
m each side; each are 3 it. 6 inchc^Ts ft fit f "f 'T*^'" ^here are w ndows
In the exercising shed six windowrfuLsh uZ ^t ^^"^ ? ^'- « '"■ *'"=■ ^<^ 2
wmdowB are to be put in. ^'^^ ^'«^^' ^^^ "^ insufficient and six more
rloor. — The floors of t\i^ k -i i_
oollar are of concrete, six i;;the^"^^k'°"T";ZTf" "^'^r' ^'^^^'^ «-P' «-' the
.ravel, three parts sand to one part of eemenT fu"'/"''^* «^ '^^'> up of fly. p.Si
•;^:< u-ithtijs^ri-i': s r • .T t-" °* »' -« •««-■
i»«.8<. are oloaed by doon to corS™ A "»''' '">'''<1«1 1<> *e ooiline. ,hilo IkJ
;-, *re ..„^°' tS-Zl^^Z ZZLtXtr^ '"-« •" "" 0" .» hoM
H"..d fo, fc Wort of™. „iX "»' '»"»''• •' >»w ^P.r.;„re" .""hrto te
.'.Is nine inches from end to end nf fkJ^k 'iJ. ^^ manure shed. The nii««.~
|.»'.^^-:»t^".T;r„sr^o' -r;:^ %^ ^ ^-^ » a ^^ ,„,,, _
the doors and door framee, are covered with tin, and the roof a of galvanized iron,
making the place practically fireproof.
The feed vata are made of matched and grooved deal lined with galvanized metal
throughout. They slope a couple of inches toward one end where a large tap, about
six inches iu diameter, is situated. The covers are lifted by a rope and pulley
attached to the ceiling. A large pipe with a funnel end runs from beside one of
these vats to a Lirpc trough in the exercising shed to carry the food for the noon
meal when necessary. The floor of this is seven feet lower than the floor of the piggery.
A MANITOBA PIGGEKY.
A piggery designed for the climate of Manitoba has been built and used for one
season at the Agricultural College at Winnipeg. As will be seen from the exterior
views, Figs. 23 and 24 and the floor plan Fig. 26, the building has a lean-to on each
side to be used as a driveway and as an exercising shed for brood sows and young
pigs in rough weather. Fig. 23 shows that the windows on the south aider are almost
continuous from end to end, while there is much less window space in the north wall.
Above the piggery is a loft for storing straw. The floor of this over the side windows
elopes, allowing the sunlight to reach the pens on the opposite side. This is shown in
the cross-section. Fig. 26. Beneath the piggery is a cellar for storing rot^ts.
The floors of the piggery, except in the feed room, are of cement concrete whi'
is also used for the foundation of the walls and partitions. Each i)en is provide ' ,
a plank sleeping bed overlying cement. The floors of the pens slope to th' .«
order that the liquid may be absorbed by litter. The surface of the feed .i
slightly rounded, leaving a shallow rounded gutter on each side to prevent valk
from becoming wet from liquid slopped out of the troughs.
Ventilation is provided by U-shaped inlets built underneath the wall on each
side of the passage at the west end. The outlets consist of four flues passing through
the loft and roof as shown in the cross-aection. Fig 26, and exterior view of the south
nde, Tig. 23. These are providwl with trap doors at the floor line of the loft, to be
worked by cords and pulleys. The photograph. Fig. 24, was made before the outlet
ventilators were installed.
The building is 56 feet long and 46 feet 6 inches wide, including the driveways,
each of which is feet wide. The piggery is 8 feet 6 inches high to the ceiling.
The windows are double throughout A greater number of windows in the exercis-
ing shed would be beneficial. It would also improve the light in the piggcfry if the
lean-to roof had less slope, allowing greater depth for the upper windows.
A WELL-LIGHTED PIGGERY.
A piggery possessing new and desirable features is in use at the Agricultural
College at Urbana, Illinoia. It was designed by Prof. William Dietrich of that
institution. The building is 120 f t. x 80 ft., with an 8 ft alloy between the two rows
of pens. It is so arranged that each row of pens is lighted from a raw of window:*
on the south side of the building. Beferring to the situation of the windows. Prof.
Dietrich writes: 'The important factor to consider is the height of the iwindowD,
represented at E and D, in connection with the width and manner of oorjtruction of
the building. The window E is so placed that at noon of the shortest day of the year
the ray of light which passes through the upper part will fall upon the floor of the
south side pen on the opposite side from the window. This allows the total amonTit
of light coming through the window at this season of the year, and time of the dav
to fall within the pen In the morning and in the afternoon when the son is nn
at its highest point, a part or all of this beam of light will pass beyond the pen. The I
lower part of the window D in the upper part of the building performs the same I
function for the pen on th» nort^ mde of the alley as does the window E for the ppo (
pn the soutii sida By this armnccinent tiie pen floon leoriTs the graatest amonntl
of lifi-bt at H ti-nn ixrhen it is most needed, via., during the winter months, to warin|
and dry the building.
|tl
«7
The alley, S feet
wide, allows of
'■ '■'"■'' plan 'ix'iticin) uf «
The ground floor is represented by Fi<r 90 tj.. i. o .
'invmg a cart through either to bring inle^ J " 'T '^ ^^'^ ^''l^' "»"
r-ens are 10 feet wide by 11 fe^ j 'n P ^\°'' **^ °"* *^« '°»n"re. The
-.tside which ia opened b'y jJ^'^lTa^ds Sd a dL " , '°r ""^ ''^^'^'"^ *« ^^-^
ihese doors open so as to turn them^tnT.Jl x ' '^"'^'"^ '"^o t»»e alley.
woigh scales are situated. Fig 2R!-thf i„S ^"""u* °* '^' ''""'^'"^ '^here So
tlie trough. The fender K is^n^ade f 2 S tubTr~^^''T " T"^"^ "-^^ '^l*"-
po.t. of the same dimensions and ^t n c^ntete ^nYhT ^"« "^^"^ °" ^'^^^^ ''°«
This .9 to prevent the saw crushing her nL a?f„^ ^ °?'' * '"'=^* *""« ^^e wall.
make her bod in the unoccupied corner ^^e Z^:Z^ '^^.o-^he will necessarily
.■>nd the door opens so as to facilitate turning n^« "fu^^ ",^**^ ^''l* « f^'*"''
a the opposite end leads to a door throSTichTb„ "^^ *''" "t"'"'- ^ '^»"«' ^^o^
rhute The large feed bins have oiS Wtl ""^ '"^i' ^ ^"^^'» ^ « '""^i"*
""loaded directly from the wagon ^ '""" ""^y- «" *«t t^^ can he
i..r.e;irb:.?sr^Vi:rn^^^^
-t8 and troughs outside. The remainL T.rT TJ^! "^^"'^ ''""^ •""PP'i'^^ with
-gth desire! and may lead to trpa^.'S ^a'^d'^^rti to'"' '"'''•}"'' ™'^ »- -^
of common fencing. 16 feet and 12 feet, respe^dvelv'^ Th i .r*'-'"'^*' "^ ''^^ '^"^
ml made ,nto a gate so that it will swi^r^v nin,' ^''* ^T' " "^'^ *•>« ''"iM^g
them free away from the building an aHe^is foLeTforVjini^""*,^'*^ «"'' «"'"'^"?
. For drainage purposes the floor of each Z sloL f^ "^ *^ '*"* '^ "^"•'«'-
■ ram wh.ch leads to a main drain outaide of^hl fe "JT*"* '"'«'• » ^-incl*
the be end of a large sewer pipe. The floor and^o d,' """• ^ f"*''* » '"-J i"
Al the gates and partition i«ri3e the buHd^n^ ^«"" T''^'* ?"^''«' ^'■*'' ^''^r.
W.re allows the sunlight to reach df S^rof th^ T ""if* "' T*'* "'»«'''» ^nels.
.".other and the attendant. This m^ SL so^ .^■"' '""'^ •*" ''"'^ »« «« on«
v^nta them f,«m fighting w*en puTl^A^ ?!rJ of T"^ "^^ *'"'"*"'■ -""^ r>^
Pirt of cement. The bricks are laid on swli^ ft f "°" «"* "* '»"«'' ""'I
A wooden floor of 1-inch or 1* inch lumW co^M L'T"^ ""^^ u°° *'«« >" *« -Hey"-
f'>r a bed for the hog.. * '""'^ "^^''^ ^ ''"J » tJ"* comer of each i^
H
VII.— REARING AND FINISHING.
Care is necessary at weaning time to get the pigs safely over this crisis in their
'ivos and well sturtc-d without any serious set-buek. iiuiiy breeders sacritiee the
profit from a batch of pigs because of lack of skill or care in weaning. Sanders
Speiieer, speaking on this point, says: 'There are more pigs lost or irretrievably
ruined when they are first woane<l than at any other time in their existence. It li
undoubtedly true that many pig.s receive a check at this time from which they never
recover. A stunted animal of any kind is always unprofitable, and this is doubly
true (if :i yitc. With him especially, life is too short toVecover losses duo to mistakes
that mijrht have been avoided. ... . u » r
Among the errors into which one is mo t liable to fall at this time is that^ot
feeding a strong grain ration to coiaiienaatc tVr the loss of the mother's milk. The
pigs, if well mnnaged, should be eating so freely at the trough as nearly to wean them-
selves, and no change should be . uule in the ration unless it be to add a httle skim
milk Even this had better be cone some time before the removal of the sow. The
loss of the dam's milk, small though it may have become in quantity, 13 change
enough at one time. , .• 1 • »
•Vuotlier mistake is that of i.ver-feeding. Before tiie removal ol the sow, just
as -..uch food shoul.l be given as she and the litte.- will ek^an up "> "'^1' |'>e<ling;
vh u the sow is taken away tlie feeder, either fn.ni mistaken kindness to the pigs.
or from a failure proi)erl.> to pstiiiuiie their re-iuirenu'nts. may overtei d to such an
extent that food often lies in the trough from <>ne f.M^dinfr to an.)tlur. This is a mis-
take for two reasons: the weanlings, missing their dam, are tempted to overtax their
digestive systems; and the portion of the food remaining in the trough is apt to
become foul as a result of fermentation and other causes. In either ca.se digestive
troubles will inevitably follow; and these, if not fatal to the pig. are disastrous to
the owner's chance of profit. While the other extreme also must bo avoided, it is
better for a while at least to err a little on the side of under-feeding than to over-
feed Ideal conditions would be to feed at frequent regular intervals as much as they
will eat up clean in a few minutes after feeding. It is not often possible to make our
practice conform wholly to the ideal, but the nearer we can approach to it the better
will bo our suece.s?. .
A mixture of middlings and chopped oats, supplemented with a htt e skim nnlk.
constitutes a.i excellent ration for weanling pigs. It is rich in ash and j.rofe.n for
the nourishment of the growing bones and muscles, thus enabling the pig to buiKI
up framework rather than to lay on fat. It not on'y funiishrs th" right knid of
nourishment for a growing pig. but supplies it in a palatable and easily digested form.
For pigs under twelve weeks the oat chop should be passed over a coarse screen, to
remove most of the hulls. If this be done, it may be well to add as much bran in
bulk as wa.s removed of oat hulls. The bran is more ptlatablo and more easily
digested th.in the oat hulls, and it lightens up the ration, preventiuff tbe meal from
lying in too close and solid a mass in the stomach. The addition of the bnn, how-
ex er will dopr>nd on the quality of the middlings used, and it devolvf^ upon each
individual feeder to exercise his personal judgment in this matter. The nature of
the ma erial sold as middlings by different milb varies from coarse dark coloured
flour to finely ground bran. The feed stuff the writer has in mmd, when speaking of
middlings, would consist of about an even mixture of these two matenais. ^
Roots or some other kind of green food, either in the form of pasture otam^^
ing crop cut and fed in the pen. should be gradually introduced until they co«rtitute
about one-half of the ration, hy the time the pig is three months old. Many practica
feeders are firm in the belief that, in summer, pigs can be most cheaply raised on pas-
(fi
having LrrictracloLrt^ atlTaS Z tv" r°"'-" ^''"^•- '^^'^ •''^'
healthy; there is never aTv tronhW i^ *'*'''"«. P'^^^^'y, «* exercise, are vigorous and
and with goliten^I^LI^fV''^ ?""* ^'" "' "''^ P'«" going ' off their feed';
attention, SrWlui^ not J'n "r^r^ t"^'' ""^ ''"'^ " -•°™"- »'
lerienng little or not at all with the ordinary operations of the farm.
PASTURING AXD SOILING.
th. ,^''^"">^"*-'' '-"nJi'cted by Prof. Luy „ (.,,1,,], ;„ ,,,,,1 ,„„, ,„;„ ;„ ,
S £;rr^i:iT^i;^iir'i^v''^';':'j'' '"''^'•'•''''^^^
p;«.^refod.^.i,i..^j':,if^X^-,r;;--:^^
nn,| Mxtcen wore turn..,l into a pastur.- of ..nllMnrv tw. , until \ ,..„ r /I .
.ere turned into raj. pasture. Both outride and' inside C we 1 1 u .".'S:
.,1 thHrrC 7!nt:r "^ n"''''- '^'l' """''^ ''''*^ ^^'^ ^^^^ '" '"Edition to the
. al .11 the green food they would tat. receiving tares until August .tnd rape after
The et """f' '^' '""" ^"'"^^ «* *^"' °" ^'''^h ^h'' °the^ lot we pa^uring
Id Ze^oTtf t T"""' °" -""l^ "• "'"^ °" ««*"''«>• 1* °» "f the iS p°S
YorkrhTre !f ?h. r^f ^K^ T"''' '"'t ^"^ ^^'P'""'**- ^-^«'' Perkshires and thrS
\Wnho;i'. >, I ' '*"""'' """;'' '"" ""finished and had to be carried over until
Noiember IJ when they, too. were shipped to the slaughter house.
'". "":"' e-nsumed per 100 lbs. train was as follows :-Group on pasture. «26 lbs.
'■i,.ii!> feci jn the pens, 30.5 lbs. r . . uo.
The packing house reported on the pigs as follows:—
'The last shipment of hogs which you sent to us is just out of snlt, and we have
of firn^u... 0„- ^octor-s report is that all the sid« grade No 1 in re^S^
encer?,rn,i"ht";" T ^'T "' ''"' ^"'■^- """" '"''' ^'^ ^^^^"^ -' ^'"^^ '
ences that mipht Ic of some value to von. was that there was or.u.tln.,!!,. „ \a
ence betw«.n the different sides, either i„ the ^o,.p. tl.::::,,:::: Z^^ , ' ^^^i Ji^,
by A «nd P. or m contrasting the two groups. Whatever your method of fading h^
ttt\:i-?reLSSr.^" '^-- ■-« --^"'^ ''- ''^— ^ -e r^t'em
Prof. Day .sums up the experiments as follows:—
wbor^" ^"f **!•' ^^«"'"«'>t feeding hogs on pasture prove.l a very expensive n>etho,l
whereas feeding ,„ ,..ns with sau.e kinds of foo.l ,.,ve reasonably eeon.mieal S,.
2. The outside hogs ate more meal and ma.le slower gains than those fed inside.
3. All the hogs produced bneon of satisfactory firmness. This confirms the r«,ult
of a previous expenmen with rape, and goes to show that a reasonable supply of gTee
feed with a liberal meal ration produces a good quality of bacon.
4 Succulent food tends to keep animals thrifty, whether it be green food or roots
and thnftiness is conducive to firmness in the bacon produced.
5. The inside h.^?s consumed, on nn average, nearly 4 pounds of green food each
per day, together with 4J pounds of meal. "™
6. As this proportion of green feed to meal ispractically the same as the pronor-
tion of roots to meal Tvhich we have used with good results, it ^ma -afe to assume
tiiat the use of equal weights of succulent food and meal tends to pr^uoe bacon of
nrm quality. ■»••«».» ui
7. The time required to attend to the outside hogs was just about half of that
riquired for those inside.
li
80
A siinilap experiment couduoted in 1902 resulted in favour of Boiling, but not to
nearly so marked an extent aa in the previous year.
It must not be forgotten that the pigs fed in the pens had the run of a sniaU
paddock in which they took exercise at wiU, and had uurwtricted acoeas to the clay.
Where these conditiona do not obtain so good results caiinot be had from soiling It
must also be remembered that, although greater gains may be obtained from a given
amount of food consumed, there is a conaiderable item for labour to be included iu
the cost of pork produced in this way. Whether or not it will pay any given fanner
to pasture his hogs in summer, or to cut green forage and cart it to tliem in the peas,
will depend largely on the facilities he has at his disposal, eapecially in the matter
of labour.
Probably rape is the most valuable crop for this purpose or for pasturing. It
grows rapidly and may be sown at successive intervals so as to furnish a continuous
supply fioni the first of June until the frost; it fumishea a large supply of food from
n given ar.^i; although hogs do not take to it readily at first they soon acquire a tastp
for it aud c.i it freely; and it has an excellent effect on the quality of the product,
producing almost invariably a firm carcaas.
For hogs, rape should be sown somewhat thickly in roiws about 24 to 28 inches
apart. Three pounda of seed per acre will give a very good stand, if the seed is fresh
and of erood quality. If the rape is too thin it grows somewhat coarse in texture and
the pigs do not eat it so readily.
Another valuable green crop for hogs is alfalfa. Pigg are fond of it and will
make very satisfactory gains if it is fed with discretion. It should be fed before it
blossoms or it becomes too woody; and is not only leas palatable, but also less digest-
ible. Common red clover is also excellent; peas, vetches, almost any aucculent forage
crop may be used with advantage.
For winter feeding the succulent portion of the ration can be most cheaply and
satisfactorily furnished in the form of roots, preferably mangels or supar beet!>.
It has been pretty well established that hogs cannot be fed to the best advantage
on an exclusive grain diet, especially during the growing period. The result of heavy
grain feeding is to eheck g.owth, and to cause the pig to lay on flesh and become too
thick and fat before the desired weight has been attained. (See Figs. 8, 6 and 8^
He is the most successful feeder who maintains his pigs on a cheap, bulky, easily
digested ration, rich in bone and muscle forming elements, until they reach a weifrht nf
from 130 to 150 pounds, then finishes on a stronger ration until they are in primi*
oondition. but not too fat and weigh from 180 to 220 pounds.
m
VHI.-THE COST OF RAISING OWIITE.
The question of ascertaiuin, the cost of raising hogs from birth to marketin.
rate«'Ld dmft 1""' "°" ''"'^'"^^"^ ^"'^ experimentation iTo f"w .S
rauers had time to ki-cp ■„, accurate account of the quantities of food used ov
lar^lvT; "" ^"^ ': •'"^. '^" ''"""'''" °^ ^«'"'"« infomation on th^int Is IcS
^n secured through the co-operation of Prof. Day of the Ontario Agricultural Col-
SuTk'wt'u "„7Tr"\':l '"'''"'' '""^ ^ '""'"^ -'«^*^ upon OnUrro farm,
in f n.5 "^ "''^^^'-t-''^^ «t the suggestion of one of the leading bacon curing firms
m Canada. ,u ho encourage ,t by oifering to pay for finished hogs 50 cents p^r cwt!
above the market pnce when the piga w.re marketed to those who would rende^a fu
report upon the food consumed by the hogs from the time of weaning until shipped
to market and upon certain other points nec«»ary to an intelligent study of E
question, ^o restrictions .vhatever were placed upon the feeders rrlrarding the kinds
of food used or the methods of feeding to be followed. th«e being I'ft entfrely t» °he
d^cretion of the farmers to whose interests it would be to feed in ,he manner t nd
by each .n his experience to yield the greatest profit upon his own farm. Tn ale,,
Smrnter''*'" "" accompanied by a declaration of accuracy signed by the
w«^^^ f ""^{"g t«ble prepared by Prof. Day pr«ents many interesting facts. It is
worthy of very careful study inasmuch as it represents hog-feeding carried on under
the east to Oxford, Middlesex and Bruce in the west and north.
li
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from a largo number of .ow. co.t ZfL cT^ • f '"i*"' **' '"**' '''•" "■"'"lin,,
.i-.»u«„^,. „... tTst;Lr.™.^rri°'i£?,t■:;'^r■
per cwt.: roots and other green foods «2 twr tnn "" , ""7' "''■ P*'' <^wt.; whey, 4o.
laneous food, appear in thrtabirfn'/Lr, / u 7'"''«/'"- Pa^'"^' «>"! '"i-'cel-
the e.xperimenteT "^'"'*''"* "'"'"* *''•' '"l"'*' P^""^ ^-n those by
COST OF GAIN AT DIFFERENT STAGES OF GROWTH.
thp ^!,P'«".'"P'''"'^ i" yeight. the amo,>nt of feed eaten daily increase, rnnidly
the daily ga.n increases also, but not in the same ratio; so that the amount of fi^
ZTJ^Z '"" ^"""' "' f '" '---^ -th the weight of tho pL ™s°« t^
o.i^i5r7;h:i.^«i;--^
nu?i w' H I "" "^ "^ •' u 'r ^'^ '"*""«• " *« '«'™'^ ^^^ heavier IT our
pure bri^ hogs were weighed at regular intervals and as every pound of meal th^
consumed was carefully weighed, an opportunity was afforded t^t^t fuXX tS^
^!,ti% "Ji, ""''• " '*''*!"""', "^ *^« '^"'*« " l^^" »«1°^- These rewlS ?« ™
puted from the gams made and the food consumed by 36 hops so that they aCd ^
conclusive evidence^ In computing the average weight. ^ the C frJcdon. rf
pounds were omitted, the nearest whole number of pounds being taken in ^ch ca s^.'
of differenf^igt- '*"''""* "' '"^ """"'*^ ^" °°'' '"""^ °* ^'"^ ^^ '»•'«•
pound!^":;;rpr„j"or;ar'"'* ''°™ '' ^'"•* *« «* '^'^ ''°«' «^--^ ^-^^
3.75'Zdstr;T^unroftf ^-"'^ «^ ^--^^ - ^^^^ ^-''- •>«- ^^^^^
4..8'^ilt^rSf XIJdTiat '""^ "'^ ^"''''- *'^ ^^ '-"'^^' ^"^^ -'"'-^
4-55'rrdVrriTi''undVit '"" ''' ^""^'^ ^^ ''' ^""'^^- ^°^ '^''-'^
,-«, -T^'! '^'''T^"* «how8 that there is a steady increase in the amount of meal
required to produce a pound of gain a« tho ho^s inc^.,^ in wHght a JS -Cng
Sr in wefght' ' "' ""''''"' ""^ '' ""^ ''-''' °' " ""'^ '^^°^' *«^ -ch"^
300e— 3
*
M
Prof. Henijr. in hia book, ' Feed* and Feeding,' gives the following data, whiob
it especially valuable and reliable by reason of the large number of animals fed and
reported on; it also agrees with Prof. Day's experiment. The laat column will be
found especially inttrciiting to the practical feeder. The food used is valued at $1
per cwt.
W.iKlitiir piK^iii 111.. Jl-g; J, \i \'i
«-s iil it 5 5
it l^i 1
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ol> t<> ItKJ 78
lIMlKi l."i(l : las
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2110 tii2."i" I 2-.'tl
iTjOt.iIKIO 271
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2 23
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CONDIMENTS OR CORRECTIVES.
Hogs that are closely confined and highly fed roquire a corrective of some kinJ
to maintain the digestive system in a normal condition of health, and the fatter the
pig the greater the necessity. When the digestive organs become clogged with fat, their
ability to digest and aasioiilate ii weakened. When a hog is running at large, he
does not root up the pasture from pi:/e love of exercise, nor does he do it from innate
ctissedness. He roots to obtain something for which his system craves. It is tho
craving that causes a confined pig to gnaw and tear at the trough and the sides of
the pen. Hogs have been known to tear apart brick walla in order to get at the mor-
tar. The cause of this unnatural craving is not well understood. It may be due in
part to a lack of ash in the food ; for, as has already been stated, a hog may be get-
ting all the grain he can eat and yet be partially starved, because c tin require-
ments of the system are insufSciently supplied. It has been attribu by some to
the presence of intestinal worms; and by others to some form of ind' ii .a. What-
ever may be the part played in the animal economy by these subst^i .,, one thing is
clear, that when they are supplied, hogs are heartier, eat better, tt.^ive better, and
consequently pay better.
Charcoal is probably one of the best correctives; and when it can be readily
obtained it will pay to keep a supply in some place (where the hogs can get at it when-
ever they wish. The following preparation was used by the late Theodore Louis,
one of the most successful hog feeders in tiie United States, and found to be an
excellent tonic: —
' Take six bushels of corncob charcoal, or three bushels of common charcoal ;
eight pounds of salt ; two quarts of air-slaked lime ; one bushel of wood ashes. Break
the charcoal well down th -^ shovel or other implement, and thoroughly mix; then
lake one and one-qnarte. pounds of copperas and dissolve it in hot water. With an
ordinary watering pot sprinkle this over the whole mass and then again mix thorough-
ly. Put this mixutre into the self-feeding boxes, and place where hops of all ages can
eat of the contents at pleasure.'
The charcoal furnishes the required mineral matter which may han been la^ng
in the food, and is also an excellent corrective for digestive troubles, while the cop-
peras is a valuable tonic and stomachic.
If the charcoal ia hard to gat, iu place ia taken almoat aa well by aoda of earth
vit'n ""::, /f ?"'""?•'''•'• '""^'^^ '^ »»'««' » •'>yt»>i"« better r^^,lr.^
v^tablo mould tdten from the wood lot If a .mall quantity be thrown in i^J,^
daily. It li aatoniahin* to aee how much of it the hoif* will eon3«^..7j^
nj^trii'it""' ''-''' "^ "^^ "'^»- '''" "^ • -etenrtirr.r'wrh^„e':';
FEEDIKO ASHES AND BOiNE MEAL.
th« ^.ZT*^ bone, rwood fcihea. wft coal, old mortar, rotten wood. &o.. are al«> wnons
the .ubetance. uwd and recommended for thi* purpose. I'rof. Uenry reporU .ome
TavI u "" "'"^ **"' ^^- ^^** ''«''• •l''''l«l i"'" "■'«■ lots and all wer.
mixed with their food at each feedingr. The piga were confined in pen. with accen.
to .mall yard, for cxerc*. Theee yar,l. were floored with b.-ard. to prov.nt the ^
from getting at the earth and eating quantities of it. which tho«,. e«pc"i .1 y tlM
^om '84 foSXi." """' °' '""*' """' """'' '"'^ '•"""• '''" '"'-"trills W,l
Concerning the resulta of the experiments, Prof. Henry aayg:—
'As the trials progreeaed it became evident that none of the pigs were properly
T^' tk"**? ti** difference, in farour of tho«, getting bone meal or a.hes was^. y
marked. The picp allowed neither aahes nor bone meal were r. .st painfully dwarfed
It was evident that the com meal, .alt and water did not supply all the element.
easen lal to building a nomal framework of bone and muscle. These dwarf, became
,Vir° ■ ^ *"** ^"*" °* ■*""* °^ *^^'» "^^''y touched the ground
The pigs getting ashes or bone meal grew very well for some time, but towur I
the close of the trial they made only fair gains, showing that the nutrient supplied
were .till too limited in efaanetar to allow nonnal drndopownt. On slaughter tl„
several lots showed no difference in the proportion of fat to lean, nor wa. there any
difference in the size and character of the various internal organs. The bones how-
ever, were a most interesting study. The thigh bones of these pigs were broken in
a testing machine, with results shown below.'
The following table shows results with pigs living on com meal with or without
bone meal and hardwood ashes in addition. (Wisconsin station.)
When Utne
m*"*! wuK fed.
Commfal t)-i|iiire<l to produce 100 Iba. of gain . . .
A vtrage breakini; iitreii(jth of thigh b. moo
Average iKh in thigh bone
487 IbK.
l»i*» grnnii*.
When sahpfi
were fed.
491 lb»,
•Wl lb..
When neither
was ff^l.
62!l 11«.
Wl ll«.
ISO I
lo:
grams.
8906— 3J
:1
IX.-4iOFT BACON.
i.i
b.-.
matter to be considered in outlininK a »>'«teiii m(
'ity of the pruduct is of 'iuite eciuol iiiiporiiiiice.
I i.iid Irish bncon was ijuoU'd l-"!s. per cwt. iii>;licr
Canadian. Thi» liiffcrence ii. price, if it couM
farnur about $1.50 per cwt. live w iiflil ino • for
'Tctofori' which, it is m-edless to say, woii'd vi-n
I
t:.c fi>f
01
..aal
.' yan
e Ens
n>ii of
1,
ltd
*' tL- K ' 'i <lcalers pomplain the mo-t, uiid
... the prices above quoted, is the hirjje
.i.ly Koinic forward iiinong Caiindiiui ship-
lur products has been very much in, proved
I htrt' is still imieh 'n lie doioin t' i* r<'({ar'l
If * jnd before our bacon indiiHtry can In-
pop itilities as a source of profit to ('nn.^liaii
Ecouomy of gain ia i.>
feeiiiiig and uinnugt'n. t
In August, 10O5, U <•
on the English market .'^i 'i
be obtiiinid would net th L. at
his hogs than ho ha« bcei. 'voe.
considerably enhance hit- |'r>fi,
The defect in our ' .iC''
which is ehielly reaponf i i'
percentage of soft sidr • .
ments. It i« true that '
during the past two or tin .
before we can hope to top
said to have rcnrhed the
farmera.
Soft bacon does not necessarily imply fat bacon. A pig may be •' '"k fiit and
yet kill out a firm carca.-:<; on the other hand, a thin, underfed pip like thnsi- shown in
Fig. 1 is almost sure to bo soft. The terms ' soft ' and ' firm ' refer (n the eondition
of tbo fat in a side of bacon when it is taken out of the salt. Sometimce it may be
notii>(>d before the bacon goe* into the salt; but frequently sides that were iipparently
rirpi when put into the salt will come out decidedly soft. Softness re<luees the value
(if a side in proportion t^ its degree; a very soft side is comparatively worthless; and
iietween this condition and firmness there are many degrees of tenderness. This is
a condition entirely beyond the control of the curer. Of many thousand hugs, killed
on the same day and put through the same process of curing, some will come out of
the salt firm, almost hard; others so ^ioft as to be almost worthless; and others of
every conceivable shade of difference between these two extremes. It is clear, there-
for, that the remedy must lie with the producer of the hog.
Many theories have been advanced in attempting to account for this softness ii,
onr bacon. It has been said to be due to overfeeding ind forcing hoprs to heavy
weight* at an early age; but the packers report that they find more .softness amonc
tUn and unfinished hogs than among the thick fats. It has been said to be due to
lack of exercise; and yet perfectly firm bacon has been produced from hops that have
had very little exercise. The feeding of com has been said to be responsible; but
many soft sides come from pigs that have never tasted com ; and hogs feil on .t
ration containing a considerable percentage of com. especially when suprilemented
with dairy by-products, have produced bacon of the finest quality. Feeding siieeulfnt
foods, such as rape, clover or roots was for a time tho\ight to be the cause: but ex-
periments have shown that these foods, when fed in conjunction with n fnirly libenl
Kram ration, have a decidedly henefieial effect on the quality of the bneon nroducpd.
TToirs enelofled in the same pen and fed at the same trough have been found to diff'-r
in the firmness of the bacon.
In 1898 Prof. Day commeneed a series of experiments to determine if possible
.some of the eauses that mav produce soft pork. These experiments have been con-
tinued each year since that date, and hogs have been fed on nenrlv overr kind of rat'on
that !was likelv to '"e used by the farmer, and kept under all ^nd various conditions
practicable. These hops when finished were shipped to the Wm. Da vies To., of To-
ronto, who killed and cured tliom and reported on the qualttv of the nrofhict nfti "
coming out of the salt. In this way much valuable information has been obtained.
fr^-n "hich the following deductions may fairly be drawn : —
17
1. An excluiive oorn ration, continued for «ny length of time, will tfive unsrtti*-
lactnry guina, and produra aoft bacon.
i. Cm n ai R coiisidorubte portion of the ration may safely h<> u*o.| u> finish
thrif'y sboats that hnvo had plfnty of exercise iincl ii ration of niixcl gnnu^ iititii
they liiivc rruchiHl u live weight of 100 !!(•.
:!. PIks thut hiiv . U^tt rai«p<l to 100 ]hn. livn weight on it ration of mixi-d grain
ond skiui milk m... Ic finished on a ration jorgcly eompotcd of c^rn without any
l.ad ftffct on tin quality of the bacon.
4. An fxcUi^ive ration of pen* will give u:^<ati«factory giiini*. which an alwaya
a«»ocinted with inft-r' bacon, but when fed in -.ixturf with other griiins, pf'u» will
produce bacon of excvllont quality.
5. Hurley, either nlone or in niixt-ire with ont« or nuddliiigs, wil Droduee bacon
of the verj- Ix'st nu.'ility.
■'■. Kxernise contributes to lirmncBg. but will not ove •■ -n. th' l.ad effect of ii
faulty rntion.
V. SUiiii milk anil vvhry are exceedingly valuable in their effect on the quality of
the baouu.
'^. Succulent food, such as roots, rape, clover, Ac, wJi#u fed to the extent of about
hah the ration by weight are conducive to ihe production of firm bacon.
i'. fiithrifty. uiitinished hogs, or thoee that have Ix en held for n time on a .>hort
iiUownnee to prt-vt-nt thera 'roni ln'coming too henvy, while hnhiing for improved
prl'-.'s .,r liny oilu r reason, tuvve a marked tendency to aot'tness.
SimiLir exixriments were conducted in 1901 by J. H. Oriidale, Agriculturist, and
F. T. Shutt. rhemist at the Experimental Farm, Ottawa, and these corroborate the
conclu-<ioii-i of I'riif. Day.
When nil the experimental evidence ii< reduced to its last analysis, it »»xtna !■■
indicate thut the tirniness of the bacon depends largely if not altogether on the he.ilth
ot the iiiiiiiiMl shuit.'litircd, and that any ration or system t.f manacement th.nt will
uiaintiiiM the hogs in a normal condition of health and thrift will produm firm bacon
(Note. — For details of the experiments above quote.l .se<' Reports of tin Ontario
Agricultural College for the years mentioned, and Bulletin N". ,3« of tln^ f'entral
Kxperiiiiental Fnrm, Ottawa.) *
38
X.— FOODS.
BARLEY.
It w ouly during recent years that Canadian farmers have awakened to a fair
appree.at:on of the feedu.g value of barley; but. in Great Britain and in Denn^ark!
u ha* long been regarded as the best of all the oereah. for hogs. Its value consist^
not only „, the sat.sfactory gains obtaind from it. but also in the superior quality
of the bacon produced. The bacon produced from barley fed hogs is esteemed n
i.uK.a.ui Hs ot th.. very lme«t both in flavour and in textura Barley is, perhaps the
only cereal that can be led alone with satisfactory reeults; although, like other ^ins
It IS better fed in combination with something else. Oats, middlings, bran in smal
qu^antu.es, skim m,lk and whey, all make excellent complements to f;ed with bJrTey
In toctensive Danish experiments to test the relative values of com barlev rv«
and a mixture of barley and rye. the pigs fed on com made • little the largest gain.'
per cwtof W consumed; the lot fed on barley and the lot fed on .e were^ctS
equal to each other, and the tot fed on barley and rye mixed ^_,e about tha saml.
gains as the lot fed on com. The com fed pork was much the poorest in qu.litr
Prof. Henry reports an experiment in Wisconsin to test the relative values of
baHey and corn. W.th pigs averaging 208 pounds at the beginning of the experi-
men . 100 pounds of gain was obtained from feeding 471 pounds of barley; and on .,
similar lot of pigs averaging 209 pounds, 100 pounds of gai- was obtained from «-.
pounds of com ' But,' Prof. Henry adds. • when we take into account the fact that
)^?^^^.T ^""'"^.^"^^f *° *>« *« best single grain for the production of bacon
of he highest quality its value in swine feeding is apparent.' An interesting feature
of this experiment was the fact that the barley fed hogs drank nearly twice as much
water as those fed on com.
Barley is a valuable food for growing hogs, containing all the elements neces-
sary to growth, in about the right proportion^.. It should, ho.wevcr be fed verv
sparingly to nursing sows; it is safer to avoid ilr altogether because of its tendene'v
to induce a feverish condition of the system. This affects the milk and trouble with
the litter immediately follows. Cases have been reported where the loss of large
numberf of sucking pigs was attributed to the too liberal feeding of barley to the
dams, and as soon as the barley was stopped the pigs began to do better. '
WHEAT.
Wheat has a very high feeding value, producing gain« quite equal to those
obtained from corn.
At the Central Experimental Farm, Ottawa, experiments were conducted to
determine the value of frozen wheat from Manitoba in feeding hogs. On hogs aver-
aging 61 pounds at the beginning of the experiment and fed until they averaged 166
pounds, 100 pounds of gain was obtained from 428 pounds of wheat fed.
It was concluded from this experiment that when hogs are selling at 5
cents per pound live weight, with an allowance of 5 per cent for shrinkage,
frozen wheat fed under the least favourable conditions may realiee 48| cents per
bushel. At the same price for hogs, frozen wheat fed under favourable condi-
tions in quality and age of the hogs, and preparation of the feed, may lealiee prac-
tically 73J cents per bushel.
Prof. Henry summarizes experiments at four leading American stations aa fol-
lows: —
ss>
•Station.
! AverikKe weight at i
IH-Kinning
llll.V«
of
f.-<l.
F.*<1
latt'ii.
fWd fur
Ciiriiim-al.
4:t:i
4:.:t
4;.H
4!HI
4!Ni
j 4«>!)
llHtll>».
11.
Coriitin-al Wheat
fell. iiiejtl ftil.
Ci
iniiiii-ul.
Wlitat
IllHui.
Wluut
Kan-^ilH
! Lb*. 1 Lbx.
7<i
m
iLtl
Ll,s.
I.!".'!*
l.Jl-'
i),cil4
2...7
l,-.'7:;
1,141
i.aHi
ti,a-.4
Ll.».
(Illi
•S lUkotu
Wi»iiiii«in
130 U)7
'M io;i
24H •.•47
•-'47 •-'17
411
l.i.s
IM
iC'2
4li.i
Av ITOtfl'
•••i i
4)i»
It 18 only during a period of very low prices for wheat that it can be economically
used for feeding purposes. Under ordinary conditions it will pay the Canadian
farmer better to sell his wheat and buy other feeding stuffs. Damaged grain how-
ever, such as sprouted or frosted wheat, may be turned to a useful purpose by feeding
it to hogs.
MIDDLINGS.
The value of wheat shorts or middlings as a food for both young ;iiid oKlir piga
is well known. Experiments have shown middlings superior to corn in the proportion
of 108 to 100. A combination of the two was found to be 20 per cent more econo-
mical than middlings Aym. Shorts has a tendency to produce soft and undesirable
pork, therefore should never be fed except in combination with peas, barley, com and
other paina. If, however, skim milk whey is fed in combination with the ration
of which shorts forms a part, and in a.i,lition to this the hogs get plenty of exercise,
the quality of the bacon will be much improved.
Middlings is especially valuable for nursing sows anii young slock, because of
its high per cent of ash and protein with the additional advantage of having compara-
tively little fibre. Henry places it next to the by-products of the dairy for young
pigs, and this judgment is borne out by the experience of most, if not all, practical
feeders.
BRAN.
Like middlings, bran is rich in ash and protein, but its high percentage of fibre
makes it unsuitable for very young pigs. As they increase in size, bran may be
gradually added to the ration with advantage. Its chief value is to lighten up heavy
meals, such aa finely ground corn or pea meal, low grade flour, Ac, which tend to
form 80 close and dense a mass in the stomach of the animal m to be more or less
impervious to the digestive fluids.
PEAS.
Peas are an excellent adjunct to other grains in swine feeding. They ate
exceedingly rich in protein, and are tiierefore an excellent complement to com in
compounding a ration for young and growing stock. They are, however, somewhat
hard to digest, owing probably to the heavy nature of the meal, and must therefore
l<i fed with discretion. When fed alone for any considerable length of time, they
huve not given very satisfactory results either in point of gain or in the quality of
the product
OATS.
Oats are a standard food for all kinds of young and growing stock, not excepting
pigs. They sre easily digested and are rich in just the kind of noiiri«<hmont tiiat the
40
Thtlf wMr''T''';J''' °°' °^"°*'''° **• '^'' ^"' P'«« i« their large percentage
of hull, which renders hem somewhat unpalatable to smM rigs. The Dornoch of ^
not designed for the digestion of any con;8iderable quantity of vegetable fibr^ tZ
objection to oats may be overcome by screening out the coarsest hulk If this^ done
r,t?.~ 7 T'lI^'T "•"? ^ ^'"'"^ ^"^ »"«'•"» ^^' »' weanlinipS than a
mixture of chopped oat» with middlings and a little skim milk. For fattening hogs
oat chop IS a valuable addition to com or pea meal, in the ratio of about one of oa^'
to two or three of corn or peas. Tho oat chop tends to lighten up the hea^ m.T
making them more open and digestible. ^ '
CORN.
As a cheap fatteMng food for all classes of farm stock com stands without a
peer. There w little doubt that with mature animals more rapid gains can b^
which 1 can be produced, its exceedingly high nutritive value, its digestibility and
Corn has, however, its limitations, and these are especially marked in the pro-
an"d X relative JT" '"°" '"T ''^'^ ^^*"'"*«^ °* "^^^ ^^ ^"* *»'«* " -"tS
nrodnll fill ^"^f'^^'^J '^ ^^''.^nd P'o*"" '"«><«' 't pre-eminently a fat and hea
producing food, and render it quite unsuitable as the basis or main part of a ration
andTI'f 'S' -^^ *V'°<J"'^ti<^'' "f Wiltshire bacon, growth promoting or bono
laL^\ producing foods are essential. Com, therefore, cannot be ub^ to any
ricTi.tbnl 'T f-""" Pl'^:^'^^""; "»J^ >t be liberally supplemented with foods
f Jn ^ ! ^f r' "^ "* ""^"^ ""? '' *'"^'''''°*- ^''''^ ""'"^ ■» *he exact complement
Ik V^ I t "'f """f «>"» f'oni three to five pounds of skim milk per day. com
may be fed to the extent of about half of the grain ration, with excellent^ul J boA
if !rrr 7"" ""'^ ''".""*^ '( ''''^"''*- ^^^ -^ ^"'^ «« ^«" ^^^^ to a weigh?
wLn^fh ^"" ^'^ \«°<','^^">"«'^Je f<>"«in«r "tion. and have had enough exercise to
keep them m vigorous health, they may be finished on a ration containing a much
larger percentage^of com without any bad effect on the quality of the bacon. But
If corn 18 made the main pari oi a ration for a young, growing pig, it result, in the
production of a stunted, undersized, fine boned, light muscled J^aturelv fat pf^!
the carcass of which wUl almost inevitablv cure out soft It is well to remember tha
% p g may become fat although insufficiently nourished. A growing pig fed exdu-
awat the r™1 '• "T )'"' ""A'"; P'^"''''"^ ^""^ tl*"' »>« miuires. and he sto^
rik^hrbeeJUmpSr'^"' ^ ^""^"^ ''' '''"^^ "" * "''"^^ •'«^- ^'^^
RYK.
In its chemical analysis, rye is very similar to barley, although sHghtlv richer
m protem. Extensive experiments in Denmark have shown the two iin's to be
almost equal in value for swme feeding. But although the ground rye itself has given
excellent results both m amount of gam and in the quality of the bacon produced,
m^iSiMrfi"^*. '^v^'"i"fv "^'-'T^' ^""^ ""^ middlings, were found to be very
prejudicial to the quality of the product.
BFOKWHEAT.
In experiments conducted at Ottawa buckwheat was found to have a feeding
value but little inferior to wheat. This is a much better showing than its chemical
analvsi* would lead one to expect.
In this experiment 14 hogs were fed, divided into three lots, aa nearly even in
quality as possible.
41
Katiim ftnt.
I-ot I, (4 lui({«),..
Ijot 2, (."i hogs)
Liit;i, (jiiDtTK)
42S llw.
<iroiiii(llwrl,.y ami whwit
(ircjimd wlirat
(J round juckwheHt I 4-46 1 1 ,„.
lii^at raten '
All firij], l»>t c.f th. tlm.fJMt..
41(1 lU. -IW l„,(r, ,.,„v,d „„t .„ft ami two
Hriii
Onf lioK cured out „,|t an,! f,.nr tiriii.
a« 8 food for swine! indicate that buckwheat has considerable value
BEANS.
thatt^^^^t:f'i«srL":^,^,^';i„^^'r. ^ "• ^;i «"^-'' ^°-^
factory gniria. and tlio carcaases were^oft " ''""'' '"^'^*' ''^"^ "'^'"«-
of ' «,ft..' o"f course^trdLT;"! ^ "Tr^ed tf 'i^; "f"'" t '"^. '"^^•^°*-^
denco is all against them, and Cana linf, f«rnL; P*^ at any Umo. bnt the evl-
dious a market as that for hiJhoTass bacon '""" "^"'^ *" '""'" "'*'' "" '"*•-
CLOVKR (COAIMOX RED.)
ratioI^^o:1:;f„;;rr:'el^l^w^^z^ ^/^^r °'.'". » ^-^ -^ ^•'^ --^-
Animals.' reports an e.^rfmlnt in Th ch hp f J • '" *"" '"^^'"'^^' ^°^'^' ' ^•^'^«»"«
eom meal, two quarts Kort'"'!?'^!- P'«f r""*^"*^ ^' P*'""'^'' ^^^^^ ^'th
the whole wet with hot Lter and al ol'L ^f '"« "?f *« """h d«y'« «"owance. and
feeding. Another lot reclv^' meal n p^L ° ^^^ '""" *^" *° *'^'''^^ ^^o"" ^ton
mixture. The lot g^S cTov" l7s'^'lj",^**\"""" ^'^' ''"^ '''»'«'"» the clover
and made the steadi«t ia!n« The nL ^ n^ ^'',* "P'^*"''- ^''^ '^*'«""" *»>"«.
120 days, while thoTe haWng le cut ewi"? ""^"l "'^"^ .^^^^ HO pounds each in
pounds each, or .TO per c^nt more '^ "'^"^ ^'* *''"'' "'«"' '^"i"*'' 1«
satisfayo'^^sSut^TrtrL^r^d^d-i";:^'*''' '•""' '*^»7^ ^'-- » -^
The following figures summarising t"h"e ^S^rimen^: areTn^er^C^^ "'"'^'"'^ ^"^^
Lot of 6 pigs fed on steamed clover and grain-
To 6 pigs, average weight 7.1 Ihs. at $4.50 each *27 00
i tons clover at |5 per ton ' « «
1.476 Ihs. meal at 90 cents per owt '. ". '. '. '. ' " j, g^
'^°*-' i^
By 1.085 lbs. of pork at $6 per cwt. ... »»k in
Profit on lot '••^12
Pr,-,flt per pig ■■..■■.;■..■ ^l'^.
Cost to produce 100 Ihs. porit. . , '.."..".."," g m
41
Ix>t of 6 piga fed on grain and milk —
To pifLcti, average weight 46 Iba. at $3 eauh $18 00
1,94<, Iba. skim milk at 16 cts. per cwt 3 01
2,003 lbs. meal at 90 eta. per cwt 18 03
Total $38 04
By 1,162 lbs. pork at $6 per cwt $<>9 12
Profit on lota 3108
Profit per pig 6 18
Coat to produce 100 lbs. pork 2 28
ALFALFA.
Alfalfa aecma to be even more acceptable to pigs than the red clover. In a pas-
ture in which the two clovera are mixed, the pigs will eat the alfalfa bare to the
ground before touching the other. It is important, therefore, that an alfalfa pasture
be not overstocked, as this plant will not stand close cropping.
At the Kansas station, alfalfa hay has been found a very profitable addition to
the winter ration for fattening hogs. The hay used was of first-class quality, and
was fed whole, as an adjunct to com. It was given freely so that the pigs ate only
the leaves and finer portions, rejecting the coarser stems, wliich, although charged
against tlfe hogs, were used as bedding. It was found that the hogs getting alfalfa
hay in addition to their grain, consumed more feed but made much more rapid and
economical gains. The hogs receif ing alfalfa hay in addition to com made an aver-
lage gain of 90 '9 lbs. in 9 weeks, while those getting oom alone gained only 68*4
lbs. The gains per bushel of feed were as follows : —
One bushel com and 7*83 lbs. alfalfa hay produced 10-^ lbs. gain.
One bushel com alone produced 7*48 "
At the Utah station alfalfa hay was fed in addition to a full grain ration of
chopped wheat and bran, and the hogs thus fed consumed mote grain, and made
much larger and more economical gains than those fed on grain alone.
These results, as nrell as others that might be quoted, if space would permit,
indicate that alfalfa has a feeding value in addition to the actual nutrients contained.
It stimulates the appetite, aids digestion, and improves the general health and liirift
of the animal. It has been shown that anything that will contribute to this i«ralt
will at the same time tend to the production of firm bacon. Tiie most profitable
results at all stations were obtained by feeding all the grain the pigs would eat in
addition to the alfalfa. Larger gains for a given quantity of feed consumed were
obtained by feeding a limited grain ration and compelling th<« pigs to eat more of
th'- alfalfa, but much more rapid gains and better general thrift of the pigs getting
a lull grain ration in addition to the alfalfa was found to yield a large net profit,
^nd to be more satisfactory in every way.
The alfalfa was fed dry, eitlier whole or cut into chaff, and separate from the
meal. Better results are obtained in this iway than by mixing with the meal and
thus forcing the pigs to consume an undue amount of it
RAPE.
An things considered, rape is perhaps the most valuable crop for summer rough-
age. Hogs soon become very fond of it, and if the rape is supplemented wit^ a liberal
grain ration, they will make very cheap and satisfactory gains. Like all other bulky
forage crops its only value is as a supplement to a grrain ration; hogs will not make
satisfactory grains on rape pasture alone.
48
59 lbs. The aver^ da^Tygai. without rar-T^^^ "n "^^ '7"' ''^^ ^'^^ ''"'"^
hurdled on rape 420 Z. Th corL ^ht^dr: TT T ^^ 'f '**- ''^ *^ '»*
without rapb )is;5.;jr,. Prof rarh 1 . ^„,,, I ^ "^ «*'" ^'*** "'* '"« ^2.73.
appetites, and nmkecorr^nondSi V TV "^^^ "" "'""" "^"^'y- ''"^-^ ^^'^^
conjunction with a gra'^^t^on tLrrr"" ^T ^''''^" P'«'\"''«l o" '"Pe Paature in
B.tis^tor.v and fJ^^^ ^i^i;:z:tT^z:^' ^"'^- ^^ "'^ --'
consisting of two-thirds com and one^hirdThoi ' "' " '^"° ""*""
ROOTS.
to del™in"^h:^S:eT^:t/rhr'f^^ ""•'•""'^ «« ^^^^^^^^ - i»«i
Orou|iH.
Ejtperii.itiit A -
(imup I - .-, hfigs ; hnrl.y and mi l.tlinirs
„ "I'
Group
,., . "K» : «irn and iiiicldlinKn
I V— o hogs ; corn, niiddlinK" and nioU.
Total j Av«ra(re
'J'eiglit, i daily ifnin
May 7. j {^.r hiiif.
Dm.
tiTO
.H40
!H0
i.oat
11*.
63!t
«77
"ST
S-'\:~E iff "-^^^^^^^^
them better and eat them more readily. Sugar beets have an additional advantage
in that they are better keepers than either mangck or turnips, and will tfaua furnish
a supply of succulent food during the month of May and the early part of June,
when not much else is available.
POTATOES.
Prof. Henry, of the Wisconain station, fed cooked potatoes with com meal to ono
lot of pigs and a full corn meal ration to a oorreaponding lot, and found that 440
Iba. of corn meal fed alone produced 100 lbs. of gain, and that 262 lbs. of com meal
together with 744 lbs. of cooked potatoea produced the same gain. Thus 441 lbs. of
potatoes effected a saving of 100 lbs. of com meal.
If potatoes were fed in conjunction with, »ay, pea meal or some other substance
rich in muscle forming elements they would probably make a better showing. Corn
is relatively poor in muscle formers and rich in fat and heat producing elements, and
potatoes are doubly so. To add potatoes, therefore, to a corn meal ration is t,i
intensify the evil by widening a nutritive ratio that is already too wide.
The Danes found 400 lbs. of potatoes cooked and fed with skim milk pqvial to 100
lbs. of grain fed with a similar quantity of skim milk, nnd found that the quality ->f
the pork produced from potatoes and skim milk was excollent.
Potatoes should in all cases be cooked for pigs. If fed raw they nre very hard to
digest and of comparatively small fording vnluo. The water in which they are boiled
should be poured off, as ! . contains substances prejudicial to health. The feeding
value of potatoes consists almost wholly in the large amount of starch that they con-
tain. They are therefore an extremely one-sided food, and should be stippleraentad
with some food stuff rich in muscle formers. For this purpose nothing is better than
pea meal, and if some skim milk or buttermilk can be added to the ration, very
satisfactory results will be obtained.
DAIRY BY-PRODUCTS.
So valuable are the by-products of the dairy, viz.: skim milk, buttermilk and
whey, that they are regarded by many farmers as indispensable in the rearing of
young pigs, and it must be acknowledged that, although many feeders are rearing hoga
profitably without these foods, much better and cheaper results are possible iwhen a
limited amount of milk can be added to the ration. This is especially tme in the
case of pigs only recently weaned. Milk, being rich in ash and protein, is peculiarly
adapted to the building up of the musclea and bony framework of growing animals.
Better results are obtained from skim milk or buttermilk when fed in conjunction
with some cereal rich in starch, such as com or barley, than when fed with other meals
too rich in protein, such as gluten meal or pea meal. At the Cornell station cheaper
gains were obtained from com meal at $14 per ton than from gluten meal at $18 per
ton wh^ each was fed in conjunction iwith skim milk. It has also been found that
milk is most valuable when fed in small quantities, vi«.. from 3 to 6 lbs. of milk for
each pound of grain fed. Prof. Robertson found that: —
When feeding 2 lbs. of milk per head per day, 168 lbs. of milk effected a saving
of 100 lbs. grain.
When feeding 3 lbs. milk per head per day 323 lbs. milk effected a saving of 100
lbs. grain.
When feeding 5 4 lbs. milk per head per day, 633 lbs. milk effected a saving of
100 lbs. grain.
When feeding 16 7 Ibe. milk per head per day, 784 lbs. milk effected a saving of
10( , ?rain.
When feeding 17*1 lbs. milk per head per day, 882 lbs, milk effected a saving of
100 lbs. grain.
.ki J.'ik !::i"foJ L'Tar"' "''' '"" ' *" ' ""• *''"-*°' •>'"" -"•- «2^ '»'-
Average of all, 642 lbs. skim milk equals 100 lbs. meal,
di Jen^^Zmiiresr-' "''" '"' '" •"'"•'""'"°» ^^^ -^ «» -'^-^ prices and in
V i!up of corn jier ton.
Value of skim milk per 100 ll«. when f«l i„ tl„. f„l|„wi„^ ,,,u,ntiti..
1 t« a Ib^to 1 11,. at.,:, IbH. to 1 11,. :-i u, 7 ll«. to 1 11,. , . ,. „
«:o"i- • corn. corn ^ '" " "'» ' • 1 !'<• '
<16.0O
<2r>.on..
•24.(IU
24c
SUc.
36c.
17. He.
22 Oe
2fi.4c.
14 ()c,
17. 4t.
20. Cc
14 .V'.
\Xi<c.
2 lbs. per day— 64c. per cwt. .
« •• -81c.
6.4 " — 18.ec. "
16.7 " -I8.ee. "
1^1 " -11.33c. "
mJimioT'^BJ^h corroborated by the finding, of the Cornell, and alao of the
utaii station. Daniah investigators also found that the relative eain obtained frnm
Sxrtt%rirorr;r^rbLtTar^ ^ ^^- °' -"^ -- ^« --^^«^
the al?nro?waTer'';;dTd'''""" '^'"'^ ^"'"^ *° '"^™ -'"<- -^^'"^ "^ ->"- with
Rrain^ation'^prf^n"'^-'''^''/'^''*"^/'''"*' ^'''"" ^"^^ '" conjunction with a liberal
S-a n from 760^^800 r '°;'\^ '^"2 ^^'" ^'"^'''^ "»""■* ^ lbs. of whey to 1 Ih. of
r^loJ^*" 'esulte of experiments conducted at Guelph and at Vermont to test the
re «t.ve values of sweet skim milk nnd whey «s eop.p,red with the snmn feeds suLhtly
sour seem to indicate that a little better result- .re obtained by souriS
b»ni -T^ T" *^"*i^^ ''"^ '•*^"'*''"^ ^^"^ •'' "'i''' fermentation of milk have a
mifk and^u "lirr' '^r>- 'V""^'"*^- "''^^ """" ^^•"' « compensation for the
however not^ l^lZ i'""'' ^ P'""'"'" "^ ^-nnentation. Oar^ mu.t he taken.
in IS T M ^i! fermentation to proceed too far. If the barrels or tanks
fer^S wilTbe? "J''V 'T -"^ «""--' ^ '-<«™« »ff«"»!-ly foul, deleterious
ferments will be formed and pood result*, cannot reaseiaWy he expected.
M
FEEDING SKIM MILK.
An inveBtigation of the niethoda of prmotioal awine raiaera in feeding skim milk
to hugx hag revealed valuable leaaona upon the aubjeot Many of the moit raooMaful
hoK raiaera feud their yotauK pig* very largely upon akim milk, adding to it a email
pniportioD of shorU or finely ground oats or barley with the ooarae bulla remored.
For three or four weeka after the piga are weaned, at aeTen to eight weeks old, akim
milk is fo<l with solid food mixed with it at the rate of about 12 to 16 pounda of milk
l< one pound of grain. Thia mixture, fed aweet and warm, provides a moderate
cfaangr from the sow's milk, and being palatable, nourishing and eaaily digested, pro-
duce thrift and highly profitable gains. As judgment dictatea, the grain portion of
the ration should He increased until the piga are about three months old and thriving
well, when a cheaper ration, such aa pasture or green fodder in summer and roota in
winter, maj- be gradually substituted for a part of the milk and the grain.
On many well managed hog-raising farma piga from 10 to 18 weeks old are turned
on pasture of clover or grass when they receive little more than skim milk in addi-
tion to what they graze and gather while rooting up the aod. Pigs reared in this way,
not only put on weight rapidly and cheaply, but they lay the foundation for continuoua
profitable feeding, and whether for breeding purposes or the baoon market, they fulfil
the requirements exactly. They develop strong frames and lengthy muscular bodies,
providing an excellent medium for converting a large amount of cheap material, that
in many cases would be wasted, into a highly valuable product.
It is important to avoid sudden changes in the condition of the milk for feeding.
For young pigs it should at all timee be fed sweet and warm. For older animals it
appears to make little difference whether it is given sweet or slightly sour, but it ia
highly important to avoid changing from sweet to sour, aa »\xA variations are uaually
attended by an interference with the working powers of the digpstivc machinery,
which should be kept in the beat possible order for the maximum of gains from the
food consumed. As hogs approach maturity, milk feeding is leas important becauae
the animals are then able to digest and appropriate coarser foods. Even then, how-
ever, skim milk is valuable when wisely fed bc^nd the belief of many hog raiaera.
FEEDING WHEY.
Valuable lessons upon the food value of whey in hog feeding and methods of using
this dairy by-product have been deducted from the experience of cheese factory pat-
rons who for mauy years have continued to feed off large numbers of hogs. These
lessons are presented for the benefit of patrona in districts where whey ia allowed to
waate in largo quantities for want of hoga to consume it.
In some of the older dairying sections of Ontario the production of cheeae and
of bacon hogs are correspondingly large. It has been learned by yeara of experience
that \.hey fed intelligently has a high feeding value, and that hogs ff^ upon it pro-
duce a high quality of bacon.
Ji some districts the whey is fed at points adjacent to the factories. The factory
owners buy the hogs and allow the patrons a pertain consideration in making the
cheese for the whey. The hogs are usually purchased weighing from 76 to 100 pc ; 1s,
and are fed until rea'dy for market weiring about 200 pounds. The most ti il
feeders feed the whey while still sweet and warm. TTsually one feed per day consis' f
whey alone, and for the oth"' 'wo feeds shorts, low grade flour or finely ground gT.-,.n
is added. At the commencement the hogs get from IJ to 2 pounds per head per day
of grain. Thia is increased very slowly until about 8 pounds per day is reached in
the last stages of finishing. An effort is made to keep sufficient hogs to consume
all the iwhey of tbo factory without having to give other liquid as drink.
Whero hogs are fed in thia way it ig highly important that the pen be located
at a sufficient distance from the factory to prevent offensive odours reaching the
to be coMtantly obwrved atHntion to cleanhne.. of pen. and yard, have
^^ri:'X'^:tTj^/^i,ti::zi,"f'^ "'^^ *• '-'^'-'^"'^ '-- -^ »»-
-ntaminatin* the milk Supply ^ ^^Saiai^t'^Ifth'T''"' ***" ^* •^•'^' »'
the whey or failing that to haw SL 1„. f^ Till f u^ "•'"* '^P"«'« "*"» '<"
and «p<«ed to pur^ air Lmediltel, u^n 1^7"!'^^ """^ thoroughly wa.hed. «>.lded
the farm, in go^ feeding SS Z^W h ' 1^ '*'.*''* ^"""•- ^''y- ^ "•»»'
at the factory; that «e^S fr^.^nH \T^^, ""^ **""" ""^ «' •*«"«» tank,
t-nk. which*^. en.pt^rdll?J"onXLarda;r- ''""' '"""'"* '"^ '^^
hrnvvor. to givo a lirfUgra n ™U^..^n^ ° •'™- ^* '" """'"^ P-'ferred.
thP hog, are «,14 ° " ''^"' »"<"••«"»« it a. judgment dictntee. until
'ro.t/ZX1:1:7fZ'^^J,^^7a:''^Z'^ ^- ^rij^or^ or «„e,y
the ration until the hogg weigh abo^t8o\v«f„'A.*r^ fv™" *•"* **•* *''*'» P"t of
oaf, with the coar^t'^f To hulb :^Lo.<^?^;^^^^^^ ^Y^' -™ -nd
farmew in Ontan. .ell from tMO Tto^ 11 T I ^*"^ h'mdred-acre dairy
comparatively little ^ru^^TtZeTtrj^L-^ ^^"^ """^""^ ""'* P""''"-^
with the rwult that Aeir lanTi. l^"-r ""'^""'"y "." ^»'^ i" -t* raw «tato.
enable, them to ke^ mo« <S« IIa^^ Tf* P'°<''J«^j« y««' «»y year, which
XI*— PKEPABATZON OF FEED.
.Much difference of opinion oxitta aa to the relative economy of fce-ling srain
trround or untfround. soaked or dry. cooke<l „r raw, 4c.. and becnuio of the lanro
vunoty of c.rcumHtance8 that influence moru or km the r«iulu. it is irap.*«ibIo to
say that any one method of froding ii twntially iho bc«t. The nature of the feed.
he ago of the pigs, the c«t of p-inding or cooking, the price of labour, the leaaon of
the year, the nature of the buildinfen in which the pip, are b^inff fod.-a!l of the«o
factor, influcnoe the relative renulta to be obtained from contrasted methodi of feed-
ing, and n.i.st bf taken into consideration in determining the \^t .vatem to adopt on
any given fami. '^
Heretofor. the most common prneticc among Canadian feeden haa been to grind
the gram ns finnly «« ,.«ibk. soak it from 12 to 24 hour.^, and feed it as a slightly
fermented sop; but tho trend of opinion now among our moat experienced feeders
seema to be towards dry feeding, giving the neceasnry drink either at a separnto trough
or at another time.
SLOP FEEDING.
t .^"""u"^ ^^ KreatcBt objections to slop feeding is that in the hnnda of unakilful
feeders there :8 a danger of makinjc the slop too thin and in this way compelling the
pigs to take much more water than is necessary in order to g-.t sufficient nourish-
ment. This mistake is a serious one. especially in .-old weiiibcr. Water has been
said to be fattening, but ' that depend- ; to deprive nn an'mal of t;,e neceesnry water
to satisfy the normal requirements of it.s system is to imprdo -h- fntteiiing process-
but on tiie otner hand to compel the hop to take into his ...ircstr.e .-^vstem a surplus
of water on a cold day and in a cold p<Mi. is certainly not conducive to rapid gains
Another disadvantage of slop feeding- is thnt the barrels <,r tnnks in which the food
IS soaked are sometimes allowed to Income rancid, and ferments are engendered that
if not prejudicial to the health of the animal, at least destroy the niifritivo value of
the food given. Certain subatanc-s. such ns milk .-.nd whey, appear to he improve,!
by moderate souring, l.nt if the fermentation be allowr 1 to proceed too far products
are formed, which if not absolutely harmful, are at least of no feedin? vnlue The
products of fermentation vary with the substnncw fermented. Tt. therefore does not
follow that because milk is improved by slight fermentation, similarly good r«ult»
will be obtained from the fermentation of gain.
DRY FEEDING.
One of the disadvantages of dry feeding is that hogs are apt to nose a quantity
of the meal out of the trough, •wrtiich of course means a certain amount of waste.
This may be largely overcome by the use of large flat bottomed troughs with squar<'
sides. The longe? and iwider the trough the better, ao the meal may be spread as
thinly as possible on the bottom. Thia prerenti the hog from gulping his food in
large tnouthfuls and afterwards slobbering it about the pen. In the opinion of
the writer the beet method of feeding is that adopted by some of the largest Ameri-
can feeders, viz.: to provide a dry, clean, elevated feeding floor, on which the grain or
meal is scattered and the hogs compelled to pick it up in small quantities. By this
method all waste is obviated, the food is better masticated and mixed with the saliva,
and better digestion and greater gains may he rensonnKjy nTT>n<>t«d The water should
be auppiied in a separate trough, or. better still, hy means of a drinking fountain
attached to a barrel.
In bulletin No, 33 of the Central Fxperimental Farm. .T. H. Orisdale. Agricul-
turist, sums up a series of experiments^ in the following taMe. which contains some
40
K»I"Tinifnt K™-.|.
How |ir<'|un'<l.
No. .rf Avwl. Av.wt. A».r. X.. ' Aver -*»'' Av.»mt
"' «t nH dv, ,|„i|v •"" '""I iwr
«Urt. Nniiih. ifnin. fud Ktin '"'^ ''"' ''"•
»»IIH',
I.
2.
8.
4.
ft,
tl.
tVa.. UH^y .„,, ,j... „.|.„l,, „^M 4,s,,,,
Iiriiii
7. Out., |i..a«„t,r| ImrKv
Vyii..l.s dry
. (iroiind, ilrv
Whiili., wwitiKl, ,M>brt
• jnMmrl, «.N,k«| .(4i|,r,
\Uiiil.-, dry
liniiiiid, dry
htm.
m
<i7
m
11)1
Ll~.
i.'jt;
na
I-.'.
i!in
in
1!W
IK:
l.»>H.
H7
KM
VM
llk-i
IIM
II!.
Ill)
II!)
II!)
Ill)
nil
7ti
7)1
73
»7
'lii
I '■»
wi
I m
I iif
117
Mm.
.'Mi
4.Vj
Itl
I.Vi
4)11)
<)i7
;«)7
a)7
Mm.
MS
41 »«
:i7i>
:iiii>
of nearly 8 per ct>nt («« exp* 4 and 6) '""^ '^""*'' '» " '««
^..pin?L°o;i!„^r.t'rTi;:'::lt'^°^^ ij-^ -^-^ the „«.,
wd barley meal i«,aked consumed 4S«7fI ^/ • P'** ^"'"» " '»''"" o' wheat
Kettin^ ,he same ration Tld a 1 ^oM^";," T '""JoV •^•"- '^''''« '»«"«
At the Indiana -.tation" foTL« of L1^ (""" ^''^ '^•- <*' '^''•" f«J-+
J-ot No. 1 received the meal dry
Lot No. 4 rSrSthe ^e^' Te^j;? ^''^ .'*" "-» -«'rf>t of water.
^ In addition each lof SL^anlh^.ti^^^^^^^^ "^ --•
L..r.
Ration.
Daily gain,
11...
Poundn i)f tfraiii i«.n«iiiiifct
|wr ino IIm. iif (fttin.
-Mfiil, drv
Mp»I »nil water i ■ I
1-2.
< " IS.
H
:c>it
t! 1
3K)>
i
.174
4^ '
ICJ
Avcraginir the rwults of lot* 2 3 anrJ 4 «„-)
»oak>ng^ resulted in a lo« „f ne^ly- 6 ^r It '^"'"P"""^ ''>'•' 'ot '. we find that
pea« which, if soaked until thoy arTsoff L?^ fJ exception i., in thr- case of
results. Some ^o..,! f.odo« pfvT their nla^^ '"' ^''t "'*'' ^''^ ^atisfacto^
and allow the pi,, to thn.h'them forTml^^ T l'""' f, »-"'. ■"" ^he .rrZ
able to discover no experimental work hn. Wn ^' . I "" ^'"^ ''"*^' ^J^-" Wn
this ..thod of feeding peas. hut. if the triTi/r; fJT'"'' *'"' "^""-"y «'
than for beddin,,. the practice has n,«ch to Inl /r^'x ^"' ""^ "*'"''■ P'"Tk>«.
ch«|^ which the hoir. appear to reliTh ver^ m^h nn^ ' \ ^V'"*^'»«' «" a,rreeaWe
'.BhH that anything which contributes to the P^aS"^. of «' ^" T.!!""" «*«''-
increases the activities of the digestive J^l^ T - '" '"""'^' ^"« '«««««
R«in slowly and mastication is t^X^S^'tW-.T T '^"^"'^ *" ««* ^
'""'••bgh: they are induced to take
89W^-4 Agricultural CoIl*g..
•0
more PMrcia«. and there if ■ eonaidcrable ••vinf of ezpenae for thrBshinc and grind-
ing.
COOKING.
The adviaabilitj of cooking or ataaming food for awine waa for many yean the
vubject of much oontroTersy; many of the moat aucoeaaful feeder* botli in Canada
and iu the United Sutea held widely different opinion, and differed quite oi widely
in their practice. During the past decade, howerer, the proocM, unleaa in the caae of
potatoes, kaa fallen very largely into diauae. It haa been pretty concluaively proven
that, unleaa under exceptional circumatanoea, better reaulta are obtained fr>m ii KtTrMi
amount of grain or noota given raw than from a aimilar amount after it haa been
oooked.
It waa formerly believed, and ia atill by many feederp, that the proceM of cooking
increaaea the digestibility of tb« food; but it haa been ahown that as a rule the con-
trary ia tri especially in the caae of food rich in protein. Eztenaive ezperimenta
conducted buth in Oermany and in America have been remarkably uniform in their
reaulta, and unite to ahow that protein ia leaa digeatible after expoaure to high tem-
perature. The digestibility of atardi ia to aoma extent iucreaM^d by cooking, and for
thia reaaon potatoes should always be oooked for hog feeding. It must be conceded
that some feed stuffs such as turnips and pumpkins are made much more acceptable
to pigs by cooking, and will therefore in aome caaea irive better reaulta cooked than
raw ; there is alao some advantage in giving feed warm during ecld weather, but both
Oerman and American inveatigatora are practically unanimous in condemning the
practice of cooking feeds, other than potatoea, that are palatable in their raw atate.
because it reduces the digestibility of the protein ; a loaa for which, in the absence of
any increased palatability, it offers no oompenaating advantages. It ia now generally
conceded by thoae who have given the feeding of potatoea a fair atndy, that these
tubers fed raw have very little nutritive value, but when cooked they are worth about
one-quarter aa much oa mixed grains.
FEEDING EXPERIMENTS.
At the Kanaaa atation, Prof. Shelton fed two lota of pigs on oooked com and
uncooked com respectively for 90 days. The lot on oooked com made an average gain
per hog of 104 lbs. during that period, while the lot on raw com made an average
gain of 151 lbs. ; the lot fed on cooked com consumed 750 Ihe. of grain per 100 lbs. of
jraiq, while the lot receiving uncooked com consumed only 680 Iba. of grain per 100
Iba. of increase. These figuwa show a loss of nearly 80 per cent l^ cooking. These
were very heavy pigs at the commencement of the experiment, which accounts for
the unusually large amounts of grain consumed in both cases per 100 Iba. of gain.
The lowB station compared dry com meal with cooked com meal for a period of
four months, ^with the following reaulta: — The lot on dry com meal made an average
gain of 202 Iba., while the average gain on floohed mail wm only 14t Iba. The food
consumed per 100 lbs of gain was 4J7 lbs. of dry meal aa compared with 692 Iba. of
cookej meal. Here waa a loss of nearly 40 per cent by cooking.
Raw and cooked peas were compared at the Ontario Agricultural College in two
experiments. Averaging the two experiments, 100 lbs. of gain was obtained from
482 lbs. of raw peas, and from 497 n». of cooked peas.
Experiments were conducted for nine sueoaasive years at the Ifaine station, in
which, without a aingle exception, bttter reaulta were obtained from the uncooked
ginins. Similar resnlte were obtained st Wisconsin, Ohio and other stations; all of
which go to ahow that the cooking of grain resuHa in a loaa in feeding value in addi-
tion to tlie expense of labour and of oooking.
SI
WHOLE GRAIN VS. MEAI.
whicK.T.-'Z^t t'nf irtL" ^^i -^ ^V„ .peHn..„u , ««, 4. in
r-ulr^ in , ^,.„, „, . littte'oA, W .Trn":^/?* ?' '''• experiment, .rrindln,
which the. piB* weighed over 100 Ib^ ,t the^l '" «I»ri,r,.„ta 7 .„d 8. in
«T«.,. Mv„.| by grinding ».. waLlTS ' ^!?'^*"'*™*'?' °' '^ experiment, th.-
the grain w« «,«ke,J in both J^'th. S!vir\ ^'' !"«»*" "«'"•• « -nd «. in which
cent It will be n-.ioed th.t iT^J^mZ7l InTT^- ^' ^l'^"^ ""' •»>""' ^ P"
o. e,.rim..^ li:!;-rSr ^S -I- - 1-;^^;^ . -e.
Avpr. »t. «t l>
•iriniiiiiK
INi
r ct-nt ■ari'd imt Innt.
IH!»7.
IHflK.
ItKM..
1«»
vm .
1M13
t'.WJ .
w 10
M
«
1»
u
it
•
6
<
211
I'D)
IH&
ItH
188
1»
148
71
MO
133
^ 'iwvwil.ypmJi,,^,.
17. B ,,
1 1, (I
''■""-'•'')• >frii„lii,«.
;• I savxl V grimliiii,.
15 «»:,v«i hy (frinding.
•"'""' ''.V (flilldJMlf.
ZXI.— COMPOSITION OF THE LEADIHO FOODS
USED IN SWINE FEEDING.
Thp Rubjoiiiod tiible of roiniiotiitidii of fou<lB was oonipiioil from dnta taken from
Prof. Henry's 'Feeds and Feeding.' The table does not show the total amount of
each of the constituents present ; it 8hows the total amount of water and of ash and
the amount digi<8tible by cattle, of each of the other constituents. Comparatively
few digestion experiments have boon conducted with swine; it is, therefore, impos-
(ible, from any data at present available, to compile a satisfactory table showing the
amount digestible by swine of each of the nutrients contained in a number of feeding
stuffs. Enough work has been done with swine to show that the digestion by swine
of grains and other concentrated foods containing only a small amount of crude fibre,
is very similar to the digestion of the same foods by cattle or sheep. The difference
is so slight that it does not impair the usefulness of a table compiled from digestion
co-efficients as determined with cattle.
TABLE OF COMPOSITION OF FEEDINO aTTTFFa.
Showing the number of pounds of digestible Nutrients contained in 100 lbs. of the
Feedstuffs named.
F«<l«tuff.
Wat«T.
Mw.
10 !l
8 2
10.9
II
11 6
10 5
I3B
10 5
11.9
10
10
70 8
71. H
84 5
8B 5
110.9
90 5
79.5
78 9
90B
90.1
as. 8
Ash.
LIm.
15
9
•J 4
3
19
2 B
2
18
5.8
3 8
5.2
3.1
3.7
2
9
11
8
1
1
.7
.7
.4
Prntein.
Carho-
hydratea.
Llia.
«6.7
4S 3
B5.n
47 3
B7.B
r,i 8
49.2
B9 2
.39 2
ra
41) 1
14 8
137
8 1
10 3
5 4
8 1
IB 8
IB 3
5.2
4
4 7
Kat.
Lba.
43
11
IB
43
11
.7
1.3
1 7
2 7
3 4
2.8
i
3
1
2
.1
3
1 1
3
Nutritive
ratio.
r!iim
7.9
25.8
8.7
9 2
9 9
IB 8
f 1
10 2
I-' 2
12 8
28 2
2 9
3 9
15
11
11
1
.J
" !l
*J 9
3 9
8
1 10
• illltfll |||>-»1
liarLy
Oalit
1 : 8
1 : 8
1 : «
Ry
!•.•«»
Kiickw h.-al
1 ; 7
1 . 3
\Vli.-,it
Whfat liroii
Whi'at ini.UII
Lin»»il im-al
('li)\fr (itrtfii
Alfalfa
Kh|».
nifx
1 IH»
(micnut). . .
1 : 7
1 : 4
1 : S
1 ; 1
I : «
1 «
1 «
1 : •
Mhiii^'Ih
1 5
1 9
AriH'hiik™ .
IVitatiH'N .
Hkiininilk
1 9
1 ; 18
1 2
Hiitt'Tiiiilk
\Vli...v .
1 ; 2
1 • "
1 . 1
EXPLANATION OF TEBHS USED.
Asn.
Ash includes all the mineral constituents of tho fiol. wbii-li cmsist mninly
of carbonotw and phosphates of potnsh, lime, magnesia «nd soda. In animal nutri-
tion th<»e mineral constituents of the food are essenti.-il to the nourishment and
growth of the bony framework. Tlone formation cannot take place in the absence of
phosphoric acid and lime, hencp the great importance of ash in the food of young,
growing animals. The well known vahie of such foods as milk, oats and bran in
fhe f'=pding of ynong sU-.rk may he quit*- larrely attrjhntrd in thHr riehness In ssJ>.
n
PKOTEIN.
Protein iucludes al' the nitrogenous compounds ..f tl.c raUon \ well knuw,.
example of almoat pure protein i. found in tlie white of an egg Protein is Leo.v
•uch a. the tendon, and ligamenU. the hoof., riein. hair. &c. It ta therefore not onU
important ba e^ential that the food of growing animaU in ^aVucuTar contain, a
«e aL!^^ ^hl 1^^ ♦ '*'/ ^"."""/r °* "in'il" compounds in the l>odyTthoy
«e aJ*, uaed in the production of animal heat, or energy, and in the formation of fat
CARBOHYDRATES.
.»,;„?'"'*' |^» •'««4°* '" in^uped a numb«-r of substaupos, the mo.t important of
to lirT T^:"- '"• '-'T *•"*. i"*'"'"'""^ -'^'' •"-" ""'- compound Sy a i^
It wa. for a long time believed by animal chomiat, that thi. wa. ihoir only funoti^
FAT.
Fat also includes, with the -egeteble fats and oil., a t,u„,b.r of oth.r s„l,
•tances very ..m.lar to the fat. in their gennral character Th^ sub. Un^ Lml
^n..W / ; .u ) , " ?^''**''" ^''"* " " •"•"' ""•' '"'•'•^ prorlnprr thn., ,my other
Z . the o^ariS^vZ'; »"'»,« «-!i,7«lt°»- -bout 2j timos L valnnbic for X Jur
r^e Mv i^anfr.W t .'• '"""''^ ♦»"" ''°"«' -' •»"' vegetabl. fats are deposL-d
d^tlom "^ ""^ considerable changr- during tho proce« of
NUTRITIVE RATIO.
Hi^^M***" K™1 *! ""^'"^ *.''", proportion of digestible protein compared with fl„.
dig.;«t.Mo cnrbonhydrate« and fat. The fat is ,„„ltipliod by '.'-4 to .letonnino L
S, to 77-(S !?J "'"'♦.'P''«^,^y 2-4 «nd added to the .arbobydrntes bri,,^ ,1,.. b,„or
u 7^.f» i^' "^"/^ **"" "'"*"•" ♦" ♦'"" oarbohydrstf,. therefore, i. as 7 :»
t« 77-02.or as 1 » to 0-7. or praoficnliy 1:10. ■«..'»
This i. regarded as a wide nutritive ratio, while 1-3. as i„ the ,.«,r of pens is
spoken of as a narrow nutritiv,. ratio, ,\ l.„l„,„od ration is one eo„taining ToTein
(flerf. former) and carbon hydra,,, rheat and fat former,) in just the n>ht p^r
thT. 1 TJ:" ';^n.nr.n,ent. of ,ho animal to which it i., f^nl. It will thus heTen
that a balanced ration cannot be cnleulated with matbematieal exactness and that i"
Tn ma7diff I f T "' T'"'"' '" "^"'' " '■" '"'' '^'^ -n-iremonts of n ^ow n.
animal differ from tW of a mature animal; therefore, „ balanced rnfion for the
one would not be a 'alaneed ration for the ntbor. Tt may be laid down as . "afe nde
»oun,( ,n prmcip,. and borne out by the experience of the bes, feeder.^ that a fnirlv
narrow ration (say 1 -.n will ^ive the b.*t results with prowin^ stock. whiV a vi r
ration ri.7. not e,c^.l.:n. 1 •,«) i, ^„^ .c-.nan.i.al f... „.„tur,.. fationin^ anim.i.
54
XIII— OESTATIOir TABLE.
1 he jieriod of gestation in swine is almost invMiably 112 days, or 16 weeks.
Occasionally an old sow will carry her litter for one or two days longer, and sometimes
a spuiiK sow will farrow a few days earlier, but as a rule they are lemuriubly regular
fm gestation.
The follo(\vin(r tsble is calculated on the basis of 112 days and is conTenicnt for
reference. Th<is. in keeping a breeding record, which may lie on a form similar to
that nppcndetl as an illustration, if the sow Sally ware mat^^d with Conqueror on Janu-
ary 6. by consulting the table we aee at a glance that she is due to farrow on April
27, which mav be entered on the record at once without any troublesome calculations.
Nanir i)f Sow.
Salty.
nRKKDTXfJ KKCORD.
Name of B<«r. Uatp of Sprvice.
Conqni'nir.
Due to Farrow.
.Taniiary 5th. | April 27th.
56
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s«
XIV.— THE PRESENT AND FUTURE OF THE
CANADIAN BACON INDUSTRY.
While each of the provinces of Canada contributes hojw to the bacon industry,
from 76 to 85 \ier amt of the annual pack enmt« from Ontario farms. The hofrs
raised in Quclwc up to quite recently have been consumed largely within the province.
An effort has been mnrle by the Dominiini Department of Aijriculture to improve and
increaHe the hog stock of Quebec by introducing, by a system of auction sales, hogs
suitable to the requirements of the eiport trade. In the maritime provinces the
raising of hogs is not as extensively carrio<l on as it should be. In fact, only in the
dairying sections are any produced for packing. The fanners of Prince Edward
Island are doing more proportionately in this regard than the other Atlantic province*,
but the output of hogs for lOOrt was considerably loss than during lfi<)4, and only ,i
comparatively small proportion reache<l the export trade. In the west there may be
important developments within the next few years. Damaged wheat, cheap coarse
grains and the influx of United States farmers all point to increased hog raising,
and the consequent establishment of packing centres at western points.
The production of hogs made marked progress in Canad.T during the fifteen years
ending 1906. Since then considerable decrease in production has taken place. In
1890 there were about 200.000 hogs markete<I; in 1904 1.700.000; while in lOOfl the
number was 1,300,000. In 1890 there were but two packing houses in the export
trade, with a weekly capacity of perhaps :?,000; in 1906 19 packing houses, with n
capacity of at least «6,000 a week, were in operation. According to the statements
of the managers of these various houses at no time have these institutions been taxed
to cope with the hogs offering. In fact, the supply has not exceeded from 20,000 to
35,000 hogs weekly, according to the season of the year, so that conditions have
favoured an active competition for the hogs.
The output of Canadian packing houses is largely exported. Eighty-five per
cent of the total pack finds iU way to the English market. Oreat Rritaiii's weekly
supply of bacon during the year comes from the various sources as follows : — From tho
United States the product of about 70,000 hogs; Denmark, about 36,000; Canada, about
30,000; Ireland, about 10.000, and continental Europe the product of about 5.000 hogs
per week.
It will thus bo seen that Canadian bacon ia about 20 per cent of the total quan-
tity imported by Great Britain. This, considering the importance of our agricul-
tural and dairying industries, can scarcely be regarded as a satisfactory percentage.
Moreover, we are scarcely holding our position in relation to other countries. Den-
mark lin.s improved her position during the last seven years by about 40 per cent,
while during that time Canadian exports have been practically stationary.
Numerous causes may be cited for the difference in the progress made in hog rais-
ing by Canada and Denmark. In the latter country a thorough system of eo-operatinn is
in progresi? not only in a united endeavour to produce hogs of only tho desiro.1 weights
and fonn. but also to keep up a regular supply throughout the year and from yonr to
year. In Canada it is quite different. While the improvement in tho qiinlity nf hogs
produced has for a number of years been very general, it has not been nearly so pro-
nounced as it would have been with greater co-operation. Nor is the supply of hogs
in Canada as rogular as in Denmark, either throughout the year or from season to
season. Raising hogs in fair quantity when pricoa are high, going out of them, in
whole or in part, when prices are low. too many farmers deny themselves tho advan-
tage nf a good average price, and make impossible a steady inroad into the English
bacon market, which must have quantity— and steady quantity at that— to back it
up. Such spasmodic support spella ruin to the Canadian bncoti trsdo Kcnsi:=r. th^
i
0Y
more regular iourco of supply and Z « ^.ll j^ ^ .^' ''".' "*""* ** «*•» '"other
to b. MtWactoiy. '^'^ ^' " "* ' '"'* '^*'P«"'1« "P°n it as long a. it continue.
w. ^.xxtart dSs ;'irfi'^ "-'-'r' - ^ ^-^^^''^ -ket.
i«.e«U, hM p„,bably ..ever had . Lfter «mu«V''*' tk*'"' ""^ ^•""«''«'' ^acon
Duriii* theee period, of ebb w7lo«^ tilt! ^P"'"*'""-, The great lack i. quantity.
of high Ude iH^UTeriJ tIu an iti waTe ^T'"^"' ^T"' ^^^^^ t>-rij
under heavier delivery, we have t^ bu^^k ,t K ™°'"^ *''"" "' » '•'•' P«"«>d.
During the put two aeanol^, f^ , f . ' ^""'""* *"*** "««'«»•
not hed mdficient hog. of al .on to kt^ tt" ''^•**^° *^« Packing houses have
full c,«it,. Thk is attribu^ t^ rt.7,^wn '""''' *"!"* "' •'^»'« -i'''^' "'eir
»o«eth.r with . Karcity of fa^het P'<«Per'ty of the farming claa..
p.n^ J^rr:.lrk;nh:frt;^'rr :ss" ^^7 ^- * ^''••-^ - «>«
I-ck of grain, oftener throuKh fe«° of t.kr„.^ *'*'*"'t""°- ^'^^'^^^ from
•uch condition, or at .uch wLht/ that 1L« 'J-T'* *"j**" l"*"' *««" ^«« "oW "'
light or unfinished product TbTilull ? ■ ^' ^**^^. ''"'^«'«* '"»» » ""rf^t of
a. hog. in that pmSe .;« iLi «ttr fint.h^'^"*..'^ pronounced in Ontario,
province of Quebec, where too lUtlelil"'^"^:*^. "°'' ""*" '" '^ ""''' *•"» '«» *«
l«ted in an unfinid.ed condition ^ " '" *~''"' **^ """^ »>'>8» «re mar-
.u^tMreTrnl^^^^^^^^^^^^^^ .-nually. i,
gukr supply and a failure in mlZ se^tioM^o m J^ woaknease. .re the irre-
not producing the type of hog c'dlS^fo, t?.""*^'*^* '«!""••«'•»«'• of the trade by
ovr»me by a closer atudy of t^e quesUon J,*"^. ' ''S^" '^ ^'^f^'dinK «upply may be
. htten. and the cheaper pr^uction of S, „» n P'"''"'^''"" of "winter and spring
.rrowing hog. and b^h^TBt^k Jn a dSe In '*""'"',■ ^^^ ^»"»*"' '**" ^^ hi,
is not going to continue t^raS p^rk foIXT "" ?." "^r^' "*'='"*"'' ^'''' "^ ^»i"
He muat uw green crop., ^u Sire bv^l T" '''."* u' "'""'°' '"''''« '' P'«fi»'«l'l--
Wimahi in .uch a way SktT've^^f i^?^"^ ■ut"'^"'. '*^"^' ""'^ <=«"> ^o' ^i.
The most urgeni need of ThT hf • "" '^ "**''**' ^■''"" *''« ^ood given,
^gotten of the berfthXa,>n;rar'o^^^^^^^ i". a e'^^^dy- P«>rM«te„t support
right lines. If this is done tl, .V^lC„r ''Tr '''"^^P'^* '^^*" P"""«^ alo"«
cu« of distance from Set and ZT j^*'^''"'* for Canadian baeon. «*
Canadian bacon has n". u7to ,he P^ntTil iT/" — ^-^ly mild-cured article,
or Danish brand., whieh are wiihinT^ul ^f J °" T? *"""" ^'"^ '^^ ^''' !""»•
improved c^ld storage facilUiron stLTht f 1"^! "/ .'h'' -""rket. How-.v-r. with
price between Canadian andThe mo^nX V "' ""'T'' P"'*"- ♦''" •^'ff'""'"" '«
overcome, and the HnestciiTnTsTat^X^"^^^^^ '^ '"•"'^"""•V »«■!..»
in Britain. Our bueon o.vupi^ « JsU of T' "^ u n'^ ""^ '"'' '''"" "*"'' ^"^ l""••'••
than Amerinan and with7t«TZiLTl T f:••"^t'' '"»f^ P«>- h,„,.|ro.l.,v..i«ht Utt-r
be the bacon of the p.'.prinrst fhH "^ ^"u "'" ^■"''^'''^' •"'-"■'" ^- '' ^^-^M
of the people of OreatHitai T .at U rM"' »^V. f^-id'"" ^J— i« the clux^s..
be. on the part of the fan. er ' porSstent „?!•''''' •"'" " ^'♦'"". ''"«<vvr. th.-n- must
of low pnc« as well as hSTl. h^^ IrkT'?'^' '""'"? "^ ''"'^ ''"''"« P*""*'"
menu a. regards typo. qu..mr..,„, 3/""''';l'''.r'r' "' T^T' '" '""'"' "■"'»-
bulletin. To the •■xVent tha CanLk n . '„ , ' ''^'' 7 ""' ^""*"''"'' ""•^'' "^ ""'
do their part towards hulMin, ".. . v * '"T'l, "«'"•''> *i"' '!'<*> .-.nditi,.,.., thoy
BriUin .nd otln-r LurwtZkL [7^ de,.rnb o a.wl valuable tn..!., will. Cr.-.a
tho«,^ho pen.ist in rail ^ hZ sl,!;;„l 'T " ^"^' """'"■^^ "" ""^ ""'"' '"'"-'•
either too fa. or t.K, .hi,..\t veTX .'veK- T '^""" ':'"■''",'' '''■^'^•'"•' "' ^'-"'
mu^e p^,.., . ca„.z:t;-i;,-'x^:!i-'s:^^^:^S
63
tu du thoir part iti \\>c careful curing and marketing of the product ai will ntealt'^
build up iu reputation for quality uud uniforiuity, that its position in relatioil *■
other brandii on the English market may be gradually improved. If, in addidif-^
rclntiona of eonfidciu'c are maintained between packer and farmer, through opgn oi^
ing and intelligent co-ojieration in the common problem, there is no ronson why Ci^*«
dian bacon should not become, like Canadian ciieese, a prime iieceosity to the Br
consumer.
3 3286 07560142 3"
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