SWINE REARING WITH DAIRYING 445 



be shipped from sections where tuberculosis was prev- 

 alent. The hog with this disease is to all outward ap- 

 pearances healthy, and may be the plumpest in a lot ; 

 his real condition can be discovered only after killing, 

 and for these reasons packers are suspicious of hogs 

 marketed from dairying communities. When they trace 

 affected shipments in a marked degree to certain locali- 

 ties, their recourse lies in placing a ban upon hogs from 

 those localities. This problem of tuberculosis is being 

 extensively investigated in the hope that some practical 

 means of preventing the resulting losses may be dis- 

 covered. 



Where refuse, grease, milk, whey and other things 

 that go to make up swill are left in the barrel day 

 after day. bacterial growths develop, fermentation oc- 

 curs, and chemical changes take place which oftentimes 

 more than counteract by their detrimental action any 

 value that the swill might have. Such filthy barrels are 

 the most natural breeding places for disease germs. 

 Scours is often caused by such uncleanliness. A breeder 

 with a filthy swill barrel need not consider it an act of 

 providence if his pigs suddenly sicken and die. It is 

 his own willful act that is responsible. A filthy swill bar- 

 rel is not alone unsightly, but dangerous. It should not 

 have a place on any farm. Boiling water and an old 

 broom applied once a week will do much toward keep- 

 ing it sanitary, and to an extent presentable. 



DAIRYING AND WINTER PORK MAKING 



Leo C. Reynolds, a well-known Michigan swine 

 grower and writer, even so far north as he is, is partial 



