58 BOARD OF AGRICULTURE. [Oct- 



buttermilk are left on the farm as by-products from the dairy we 

 have the best of feeds for pigs. It is valuable because of its bene- 

 ficial effects upon the system of the hog and also because of its- 

 protein content. 



Skim milk for best results should be used sparingly : that is,, 

 it gives best returns when combined with grain in the propor- 

 tions of one part grain to three parts of skim milk. Corn meal or 

 hominy and buttermilk or skim milk is as satisfactory a fattening 

 ration as can be provided. Buttermilk direct from the churn has 

 about equal feeding value with skim milk. 



Pasturing. 



To produce pork most economically extensive use must be 

 made of pasturage. If it costs $.07 per pound to produce pork 

 when all the feed is bought or when grain is fed, $.03i per pound- 

 would represent the cost if pasture is used. The cost of pork 

 production can be cut about one-half by liberal use of pasturage. 



Hogs maintain a better appetite when they have access to 

 green feeds and they keep freer of worms. Pasture is a good 

 growing ration, and is a good maintenance ration. Some grain 

 in addition must be fed. Hogs should be kept growing from start 

 to finish, there is nothing gained in keeping swine at a constant 

 weight. A pig to be profitable must gain every day. The grain 

 to be fed on pasture should be largely carbohydrates, corn or 

 middlings are good. Not a great deal of tankage or skim milk 

 should be fed. The amount of grain should be about two to five 

 per cent, of the live weight of the pigs. 



Rape pasture ranks amongst the best for swine, the Dwarf 

 , Essex variety being used. It stands tramping and grazing well,^ 

 and may be pastured until winter sets in. When there is a corn 

 field near the hog lots it is a good plan to sow some rape seed 

 about August 1. After the corn is cut the rape will come on and 

 . furnish a large amount of feed. Rye, millet, clover, alfalfa,, 

 ordinary pasture, sweet corn are all of value in swine feeding and 

 should be developed to the fullest extent. One of the boys in the 

 Pig Clubs in Massachusetts increased the weight of his 135 pounds 

 at a cost of .026 cents per pound. One of the chief factors 

 in keeping the cost down was the fact that his hog had access to 

 a good clover pasture. 



