100 STATE BOAKD OF AGRICULTUKE. 



given them so lavishly. At the same time pour into the trough (if there is one) 

 a liberal allowance of well ground feed, mixed witli cold water even (to say noth- 

 ing of having it warm and inviting), and they will show themselves on a double 

 quick, and eat as tliough they had just observed a day or two of fasting and absti- 

 nence. Who need wonder at unsatisfactory results? Tliey are but the legiti- 

 mate results of such a course. It is a fact too well established to leave any 

 ground for argument, that ground feed, Avell mixed with house and dairy slops or 

 water (and if scalded or cooked all the better), will jiay liberally, not only in 

 the saving of feed, but in the time required to tit an animal for market, as well 

 as in the satisfaction of seeing your pigs flourishing and contented under your 

 care. But to secure the best possible results from tliis kind of food, attention 

 should be paid to regularity in feeding in regard to time ; and to secure a good 

 appetite, healthy digestion, and a keen relish for food, a little salt should bo 

 added to it, either in the swill-barrel or otherwise. A few wood ashes occasion- 

 ally are also a good appetizer, as well as a preventive of disease. 



In regard to quantity of food, never feed more than will be eaten with a relish 

 and the trough licked out. By following these rules closely, and by proper 

 attention to cleanliness, no farmer need fail to secure satisfactory results from 

 his efforts in fattening swine. Why not practice common sense and economy in 

 breeding and fattening pigs as well as elsewhere? Try it, all who have not, and, 

 my word for it, it will pay you as well, aiid you will feel as well satisfied with 

 this as ■with any reformatory change in your farm management. 



Discussio]sr. 



Henry Shultes. — Have you ever kept an account to see whether you realized 

 full cash value for the grain which you have fed to your hogs? 



Mr. Anderson. — I have never kept any accurate account any more than I 

 have in wheat-growing. I am much better satisfied Avith my efforts in raising- 

 and fattening swine than in raising and fattening cattle. 



Prof. Cook. — You spoke of the Poland China : Do you tliink them better 

 than tlie Essex or Berkshire? 



Mr. Anderson. — I do, on account of size ; and I have never seen any other 

 breed that would mature earlier. 



Mr. Sherwood. — How early will they mature? 



Mr. Anderson. — I butchered three pigs in December which were dropped 

 last April, and one of them dressed 310, one 309, and the lightest 286. 



Mr. Shepard. — Have you ever tried cooking food for swine 



V 



Mr. Anderson. — I have never gone further than scalding it ; but there is no 

 doubt of the beneficial results of such a course. 



Spencer Marsh. — Did you ever try meal without wetting it? 



Mr. Anderson. — I have ; but I never could get my pigs to eat it in a satisfac- 

 tory way. 



Mr. Marsli. — My experience has been that I got the best results in fattening 

 hogs by dry feed. 



Levi Loomis. — A few years ago the Suffolk breed ■\^as recommended by 

 nearly every farmer, and I would like to inquire if that breed has run out, or 

 has it been discarded for the Poland China or some other? 



Mr. Sutherland. — I have had experience with the Suffolk hog, and have also 

 raised the Poland China; and I think anyone who has raised the two breeds 

 will say we have taken a long step forward by discarding the former for the 

 latter. In the first place, the Suffolk are too liglit bone to cany the weight 



