SWINE REARING WITH DAIRYING 443 



weight 01 ground peas, barley and shorts. The animals 

 Ijecame lame when full feed was reached, but re- 

 covered quickly when the quantity of whey was de- 

 creased. A similar lot given a like ration, except that 

 the whey was sour, showed no lameness. However, it 

 has been learned by years of experience that whey used 

 intelligently has a high feeding value, and that hogs fed 

 upon it produce a high quality of bacon. A very satis- 

 factory method of feeding whey is to soak shorts or 

 finely ground chop in it and feed three times a day. 

 Shorts forms the best grain part of the ration until the 

 hogs weigh about 80 ])()unds; after that, ground ])arley, 

 corn and oats, with the coarsest of the hulls removed, 

 answer well. Many lOO-acre dairy farmers in Ontario 

 sell from $500 to $800 worth of hogs annually and 

 purchase comparatively little grain. These farmers sell 

 practically no grain in its raw state, with the result 

 that their land is becoming more productive year by year, 

 which enables them to keep more cows and feed them 

 better and thus secure an increasing annual revenue from 

 tlieir farms. Farmers who send milk to a cheese fac- 

 tory and receive no revenue for the whey, either directly, 

 or from the hogs fed upon it on their own farms, miss a 

 considerable profit that rightly should be theirs. 



CHANGES SHOULD BE GRADUAL 



Any change from one kind of dairy by-product to 

 another should be gradual, notwithstanding their being 

 derived from the same base. This is particularly true 

 when buttermilk is sul)stituted for skim milk. Because 

 equally good results may be obtained from either, it does 



