I1EPOHT OF THE BUREAU OF ANIMAL INDUSTRY. 417 



ially fenced for the hogs. The pigs are weaned at from eight to ten 

 weeks of age, after which the sows are frequently at once put on 

 full grain feed and sent to market in the early autumn or are bred 

 so as to produce a second litter in the autumn. 



The practice of fattening the earlier litters of pigs, so as to send 

 them to market when from eight to ten months old, is growing in 

 favor. The later litters, and those dropped in the autumn months, 

 are kept over the winter and fattened either in the spring or next 

 autumn. Except the brood sows, but a small proportion of the hogs 

 in the best pork-growing regions are now kept until they are eight- 

 een months old. 



As has been stated hundreds of thousands of cattle are annually 

 fattened in the Western States by feeding them Indian corn either 

 " in the ear" or shelled, but unground. A considerable percentage 

 of the grain so fed passes through the animal undigested, and it is 

 almost an essential to profit that this grain should be secured by 

 hogs. While the practice is sometimes regarded as offensive by the 

 fastidious, there are few methods of feeding by which hogs can be 

 made to grow more rapidly or be kept in more vigorous health than 

 when they have an abundance of such grain and also good grass 

 and clover. 



When cattle are not so fattened it is a common custom to feed the 

 growing pigs about half as much grain as they would eat during the 

 summer, letting them get the remainder of their food by grazing. 

 As soon as the maize is in or a little past what is known as "roast- 

 ing-ear" stage, liberal feeding of this is often commenced, in many 

 cases the stalks being cut and fed with the ears. Of this green corn 

 hogs are very fond and gain in weight rapidly on it, especially if 

 they have not been grain-fed during the summer. For finishing the 

 fattening process, mature corn is preferred. The fattening period 

 proper rarely continues over eight to ten weeks. During this time, 

 especially as colder weather comes on, the hogs are most commonly 

 kept in smaller inolosures, so as to keep them more quiet. Many 

 farmers, but only a small percentage of the total, keep their hogs 

 in small pens or houses almost continuously, either because, under 

 some especial circumstances, this is the more convenient method, or 

 with a view to securing especially rapid development. Large num- 

 bers are fattened at cheese factories or other factories at which there 

 is a considerable by-product of vegetable or animal matter, but, 

 relatively, these are exceptional methods. This may be said to be 

 true, in a measure, of feeding ground grains or cooked foods to fat- 

 ten hogs, although the use of meals, bran, and of oil cake is practiced 

 by thousands. It is certainly true that the great mass of the hogs 

 which are slaughtered in the great markets of the country have been 

 fattened almost exclusively on Indian corn, grass, and clover. 



Two notable changes in the market demands in comparatively re- 

 cent years have greatly influenced the practice of breeders. These 

 changes are, a vast increase in demand for hogs of comparatively 

 light weight, and a fairly uniform demand throughout the year. ' 

 Formerly the percentage of hogs slaughtered in the summer months 

 was very small, and the largest demand was for heavy weights. Now 

 large numbers are slaughtered every week during the year, the 

 highest prices often being paid during the spring or early autumn 

 months, and there is a very large demand for hogs weighing 200 

 pounds or less. The average weight of all the hogs received in 

 Chicago in 1887 was 228 pounds, in 1888, 229 pounds. The average 

 12057 A I 27 



