170 



to be clue principally to poor sanitary and hygienic conditions. In 

 this connection it might be well to note what are the conditions 

 along" these lines in other places and what can be done to reduce 

 this great mortality, the principal cause of which undoubtedly is 

 to be found in faulty feeding, a lack of variety in the food ofifered. 

 the use of too much swill and in some cases the almost complete 

 absence of good pasturage and green feed of various kinds. The 

 care of the sow at the time of farrowing also is of immense im- 

 portance in saving a large percentage of the pigs born, and a lack 

 of experience in dealing with both the mother and the young 

 ones at this critical time is said to be enough to reduce the size 

 of the litters by fifty per cent. The following is quoted from the 

 Country Gentleman of May 15 of this year: 



"We expect to lose some pigs, and if a sow crushes five or six 

 in a night we call it hard luck. If she kills the whole litter we 

 tag her for the butcher, and such is life on the hog farm. W'e 

 do not realize that one-sixth of our pigs are gone. The truth is, 

 we kill the young pigs by improper feeding of the sows or allow 

 them to die as a result of our own carelessness. 



"The precautions to be observed are simple: Handle your 

 sows and accustom them to handling, but do not worry them at 

 farrowing time. Be on hand when the litter arrives, and as each 

 pig is born put it into a box that has been well bedded with straw 

 so as to be warm and comfortable. When the sow settles down 

 and is resting easily let the pigs nurse. Later if she becomes 

 restless return them to the box. Be careful that you do not allow 

 her to crush half the litter while you are at dinner or are doing 

 chores at some other part of the farm. 



"The first four or five days are the most critical for the yourg 

 pigs, and a little time with them at that period pays big dividends 

 later. Most breeders allow the sow only water for the twenty- 

 four to forty-eight hours after farrowing. A few give one good 

 feed to fill the sow up and keep her (|uict. We prefer the first 

 plan. Increase the amount of feed gradually and avoid any sud- 

 den changes in kind of feed sup])lied. I lave the sleeping beds 

 dry and fresh, keep the troughs clean, and see that all the pigs 

 get plenty of exercise and sunlight. 



"Two years ago an Iowa short-course instructor reported the 

 following losses of young animals in that state : 



"362 Iowa farmers lost 22.3 per cent of all colts foaled. 



"469 Iowa farmers lost 8.4 ]ier cent of all calves drop])e(l. 



"442 Iowa farnurs lost 1?>J per cent of all pigs farrowed. 



"Such loss and waste is too great a tax on the livestock indus- 

 try. Buildings and cc|uipmcnt may be partly resi)onsible, l)Ut 

 improper feeding, carelessness and ignorance kill a large share 

 of the }oung animals." 



