FEEDING OF HOGS. Odd 



methods is adopted, the feeder should be particular to see that there 

 is a place provided where his hogs can be sheltered away from the 

 cattle and protected from being trampled upon. 



Philosophy and Value of Cooking 1 Feed for Hogs 



It has been amply demonstrated by scientific experiment that the 

 heat of the animal stomach is not sufficient to fully utilize starch. 

 Pereira, one of the best writers upon food says: " To render starchy 

 substances digestible they require to be cooked, to break or crack 

 the grain." Raspail, a writer on the chemistry of. foods, says: 

 "Starch is not actually nutritive to man till it has been boiled or 

 cooked. The heat of the stomach is not sufficient to burst all the 

 grains of the feculent mass which is subjected to the rapid action of 

 the organ; and recent experiments prove the advantage which results 

 from boiling the potatoes and grain which are given to graminivorous 

 animals for food, for a large proportion, when given whole, in the 

 raw state, passes through the intestines perfectly unaffected, as when 

 swallowed." 



Comparative Value of Cooked and Uncooked Food 

 for Hogs Every housewife is familar with the fact that starch will 

 not dissolve in cold water. It follows logically then, that those grains 

 which contain the largest proportion of starch will be most benefited 

 by cooking, and these (corn, rye, oats, barley) are the grains used 

 to fatten hogs. Corn, the standard fattening food, contains 64 per 

 cent, of starch, rye 54 per cent., barley 47 per cent, and oats 40 

 per cent of starch. When corn-meal is well cooked the bursting of 

 the starch globules causes it to swell and occupy twice its former 

 space, and from this some feeders argue that the cooked food is as 

 valuable, bulk for bulk, as uncooked grain ; or that the cooking ren- 

 ders the grain twice as valuable. Practical experiments, however, 

 demonstrate the gain by cooking food to be about as follows: Raw 

 corn will make twelve pounds of pork, raw meal will make ten 

 pounds, boiled whole corn, twelve pounds, and boile4 meal fifteen 

 pounds of live pork, per bushel. 



