15 



Production of Firm Bacox. 



From what has been said, it will be seen that softness may result from a 

 number of causes; and it is possible that there are causes outside of those 

 mentioned. Enough has been said, however, to place the feeder on his guard 

 against the most common causes; and below are offered a few suggestions 

 regarding methods of feeding, and management which we have found to give 

 good results. 



Feeding. As already stated, exclusive meal feeding is apt to injure the 

 quality of bacon. We have also found that it does not give so economical gains 

 as a mixed diet. Among the foods which we have used along with meal, are 

 skim-milk, whey, roots, rape, vetches, and clover. We have found that these 

 foods, combined with a liberal meal ration, invariably give better gains than 

 an exclusively meal ration, and produce a better quality of bacon. It is prob- 

 able that much of the beneficial influence of these foods is due to the fact that 

 they help to keep the animals healthy and thrifty, a condition necessary to the 

 production of the best quality of bacon. 



But while these succulent foods have an important place in hog feeding, 

 they may also be abused. If an attempt is made to feed hogs almost exclu- 

 sively upon them, the chances are that the hogs will not be properly finished, 

 and soft bacon will likely result. The use of various foods will be found 

 more fully discussed under "Notes on Foodstuffs." 



Exercise. In our experiments, we have found that unlimited exercise dur- 

 ing the fattening period is not conducive to cheap production. At the same 

 time, the exercise has a good effect upon the firmness of the bacon produced. 

 We have secured our cheapest gains, and an excellent quality of bacon from 

 allowing the hogs only a limited amount of exercise in small outside yards 

 adjacent to the pens, and feeding a limited ration of mixed meal accompanied 

 with all the green food they will eat. By a limited meal ration, is meant an 

 allowance slightly less than the hogs will eat if given the opportunity. We 

 have found this method more economical than feeding meal on pasture, though 

 it requires more labor. It is a notable fact, however, that hogs which have 

 run at large until they weigh loo pounds in thin condition, may be finished on 

 almost any meal mixture and still produce firm bacon. This fact illustrates 

 the marked influence of exercise upon firmness of bacon. 



Notes ox Foodstuffs. 



It will invariably be found that a mixture of foods gives better results 

 than a single kind. In the notes which follow, some of the principal pig 

 foods are briefly discussed, and suggestions given regarding their combination 

 with other foods. 



Peas. Whole peas are very palatable, but entirely too wasteful, as the 

 hogs do not digest them thoroughly. Pea meal is a valuable food, but should 

 never be fed alone. The heavy, close nature of the meal renders it difficult to 

 digest, and the pigs are very apt to sicken. It combines well with barley, or 

 barley and wheat middlings. A few well ground oats may also be added. 

 Peas are noted for the excellent quality of bacon wihch they produce. 



Barley. This is a noted hog food in Europe; but some feeders in this 

 . country do not look upon it with favor. We have secured excellent results 

 from barley, however, both in the amount of gain and the quality of bacon. 

 For young pigs it should be mixed with wheat middlings, a very little barley 

 oemg used at first, and the quantity gradually increased. For older pigs, peas 

 ^J' wheat may be added. Some succulent food, such as roots or green food, 

 should always be fed with it: and skim-milk makes a great improvement. It 

 is not generally regarded with favor as a food for breeding sows. 



