THE FREE-CHOICE SYSTEM 171 



opportunity, that is, when provided with an abundance of suitable 

 concentrated feeds, we relegated them to the discard, selecting only 

 those for breeders which would under these conditions finish 

 quickly and nicely. To prevent undue fattening, therefore, we 

 must provide inhibitors to overcome long years of effective selec- 

 tion ; inhibitors such as limited feed, bulky feed, and others. 



7. Apparently for the most perfect development there should 

 be many feeding standards devised, the number necessary depend- 

 ing on the goals sought. It may be advisable to have a standard 

 for six-month feeding or eight-month feeding; or, on the basis of 

 weight, one suitable for carrying pigs to 225 pounds; another to 

 300 pounds, and still others to other weights. 



8. Pigs held back or retarded in their growth (provided 

 retardation is not too severe) may catch up in weight later if nu- 

 tritive conditions are abundantly improved. To the judge of live 

 stock the conformation of the retarded pigs, after their develop- 

 ment, appears somewhat different, being more refined in a certain 

 sense than that of pigs fed normally. This retardation may be 

 brought about in numerous ways, but it is interesting to note that 

 pigs, even though self-fed, may be retarded greatly when the feeds 

 allowed are exceptionally good in quality but wrongly mixed. 



9. The character of the feeds used, as well as their kind, affect 

 the feeding standard requirement. So long as we depend on ap- 

 proximate group values, as measured by the bread terms protein, 

 nitrogen-free extract, crude fiber, ether extract, and so on, so long 

 will we secure widely variable and disappointing results. 



10. Our observations suggest strongly that the type of pig 

 used will surprisingly affect the feeding standard requirement. 

 Apparently there should be a standard for every type. 



11. In short, the feeding standard requirement is altered by 

 many outstanding factors: (a) The goal sought as regards age, 

 weight, finish, final product, and other essentials; (b) type and 

 breeding of pigs used; (c) character and quality of feeds depended 

 upon; (d) methods of feeding, as times per day, soaking, grinding, 

 cooking and slopping; (e) systems of management, as exercise, 

 control, housing conditions, castration and spaying; (f) health, 

 thriftiness and natural vigor (disease infection and parasitic infes- 

 tation play an important role), and (g) climate. There may be 

 others. 



12. Practice, has changed wonderfully in the last 100 years as 

 regards market weights of swine. In the old days it was not un- 

 usual to market entire droves of hogs weighing 500, 600 and 

 even up to 800 and 900 pounds. To make such hogs roughing was 

 in order. These studies tend to emphasize the correctness of that 

 scheme. But there has been a great change in market fashion, so 

 that nowadays the average marketable handy weight of 225 pounds 

 is in most consistent demand. To meet new demands we must 



