140 HOW TO E*EED YOUR HOGS 



style in the feeding of the materials mentioned. We believe, how- 

 ever, that some mixtures are quite acceptable, mixtures, for in- 

 stance, such as bone meal 100 parts with common salt 50 parts, or 

 wood asLes and salt, and some others. 



Corn Lacks in Fat Soluble A. This is secured in alfalfa, rape, 

 red clover, meatmeal tankage, milk and so on. Green feeds help 

 out wonderfully. Roots, such as carrots, are advantageous, because 

 a pound of carrots contains as much as % of a pound of this vita- 

 mine material of unknown chemical composition. In the main the 

 shortcomings mentioned are the only ones that may be charged up 

 against corn, but these are borne to a large degree also by barley, 

 wheat, rye, sorghum grains, emmer and potat f es ; hence when we 

 learn to balance corn we learn to balance these other feeds, which 

 are tho main feeds of pork production. Practically all of these 

 feeds mentioned as basal concentrates in pork production barley, 

 wheat, rye and so on may therefore be balance^, with the same 

 supplements that balance corn. These supplements are milk, tank- 

 age, alfalfa, clover, rape and so on. Corn is splendid for pregnant 

 sows, sucking pigs, boars, dry sows, maintenance hogs and others. 

 With the brood sows, of course, one must be careful, because they 

 are inclined to overfeed and that may interfere with the breeding 

 regime, more especially of extreme lard-type hogs. However, a mod- 

 erate amount of corn may always be fed with much psychological 

 profit, particularly economical profit, in the heart of the cornbelt. 



Preparing Corn for Hogs. The question of the preparation of 

 corn needs a little discussion. Of all of our basal grains, however, 

 corn requires the least general all-around preparation. To get a 

 comprehensive idea as to the necessity of soaking shelled corn, or 

 grinding it into meal, or both grinding and soaking the grain, it is 

 well to give a little experimental evidence to bring home to the 

 swineman the fact that corn, generally speaking, does not need 

 much preparation. At the outset, however, we emphasize that ear 

 corn is the best all-around preparation, and that shelled corn runs 

 it a close second. We speak of ear corn as being a preparation- 

 because the husks are removed. Some young pigs weighing 50 

 pounds at the beginning and 140 pounds at the finish of a 140-day 

 feeding test had been run from weaning time in early summer to 

 late in November on grass, being fed four different preparations 

 dry ear corn, soaked shelled corn, dry ground corn and soaked 

 ground corn and they gave results as follows : 



Peculiarly enough, for these young, rapidly-growing weaning 

 pigs, dry ear corn was the best preparation, and not onlyNfrom the 



