564 Feeds and Feeding. 



inch in depth. The fat should be clear white in color, the flesh 

 firm in all parts, and there should be a high percentage of lean in 

 proportion to the fat. 



''Any method of feeding which is undesirable will cause discrim- 

 ination on the part of the buyers, and, thru the existence of the 

 cooperative bacon factories, which are owned by the farmers them- 

 selves, feeders are in very close touch with the work. They have an 

 excellent opportunity to follow their pigs through the slaughter- 

 houses and have the faults of the carcasses pointed out by experts. 

 In this manner farmers have learned many valuable lessons, so that 

 they are very well versed in the influence of different feeds and 

 rations on the quality of the carcass. The seller is entitled to a 

 report on each lot of pigs marketed, and if he has made any changes 

 from the rations previously used he can ascertain whether or not 

 they are desirable. 



' ' The following rations are used by successful feeders : Ground 

 barley, cooked potatoes, and skim milk; shorts and skim milk; 2 

 parts shorts, 2 parts ground barley, 1 part corn meal, and skim 

 milk; 2 parts ground barley, 1 part wheat bran, 1 part ground rye, 

 and skim milk; 2 parts ground barley, 1 part ground oats, 1 part 

 corn meal, and skim milk. Corn meal is fed with care, especially 

 during warm weather; when fed in small quantities with barley, 

 shorts, oats, and bran, combined with a liberal allowance of skim 

 milk, there are no bad results. Some good feeders use corn meal 

 to the extent of one-third or one-half of the grain ration during 

 the first three or four months and then omit it and finish with oats 

 or similar feed. Feeders are sometimes compelled to use corn on 

 account of the low price of bacon. Ground rye to the extent of 

 about one-third of the ration gives good results, but rye shorts are 

 not satisfactory and are only used in small quantities. The best 

 feeds are ground barley, crushed oats, and wheat shorts. Roots are 

 fed during winter and soiling crops during summer. " (839) 



