FARMERS' INSTITUTES. 125 



Twenty-one and four tenths pounds of four per cent milk will make 

 one pound of butter. 



Seventeen and two tenths pounds of five per cent milk will make one 

 pound of butter. 



Fourteen and three tenths pounds of six per cent milk will make one 

 pound of butter. 



THURSDAY AFTERNOON. 



Hon. I. H. Butterfield, of Pontiac, Secretary of the State Agricul- 

 tural Society, occupied the chair. The papers presented related to stock 

 feeding and included "Profitable Pork Production," "Feeding Beef 

 Cattle," "Experiments in Sheep Feeding." During the latter part of the 

 afternoon a joint session with the teachers' institute was held and, 

 with President J. L, Snyder, of the Agricultural College in the chair, 

 Hon. A. E. Palmer, of Kalkaska^ delivered an address on the "Central- 

 ized School Question." 



PROFITABLE PORK PRODUCTION. 



BY PROF. C. S. PLUMB^ OHIO STATE UNIVERSITY, COLUMBUS, OHIO. 



In the central west the pig has proven himself an important factor 

 in the livestock interests of the country. No class of animals produce 

 so great a gain in live weight for a given amount of food consumed, 

 as the pig. He is often referred to as the "mortgage lifter." His pop- 

 ularity is general, and anything which will add to our knowledge of 

 profitable production, is listened to with interest by the institute audi- 

 ence. Swine may be considered from a wide point of view, but in its 

 special application to the subject of profitable production, it is my de- 

 sire to direct attention to three things, which in my judgment play 

 a most important part in ultimate profits, viz.: (I) The type fed, (II) 

 the method cared for and (III) the food used. Taking each subject up by 

 itself, we will first consider: 



I. The type fed. — During recent years we have heard much con- 

 cerning the type and class of animals. We know that there is a type in 

 the draft horse quite distinct from that of the light trotter, that beef 

 cattle belong to one type and dairy cattle to another, and so among 

 pigs, we have two quite well recognized types. The common breed 

 of pig found in the United States and especially in the central west, 

 may be designated as the lard type. He is of such ancestry that he 

 rapidly fattens into a broad-backed, short-bodied, short-legged, short- 



