Sec. 2.] 



SWINE— EXPERIMENTS IN FEEDING. 



29 



gave a gain of 19 lbs. ; another ate in the same time one and three qiiarter 

 bushels of corn, ground, and gained also 19 lbs. ; and to the third he fed 

 one bushel of corn, (jround and boiled, which gave a gain of 22 lbs. By this 

 it will be seen that one and three quarter bnshcls of corn, when ground, will 

 give a gain of llesh equal to two and a half bushels of nngrouiid corn, and 

 that one bushel, when ground and coolccd, gave a gain greater than either. 



The comparative results of these three methods of feeding may thus be 

 set down : one bushel of corn, ground and cooked, is equal to nearly three 

 bushels when fed dry and unground ; and one and three quarter bushels 

 when ground and uncooked is equal to two and a half bushels when fed 

 whole. 



Or it may be stated thus : one bushel of dry corn in the ear makes 8} 

 lbs. of pork, which at four cents per pound is equal to 33 cents per bushel 

 for the corn ; while one bushel of corn, ground and boiled, makes 22 lbs. 

 of pork at four cents per pound, and is equal to 88 cents per bushel for the 

 corn. This result about sustains our calculations made upon the experiments 

 In' ilr. Samuel II. Clay, of Kentucky, as appears in 1 5. 



It is worthy of remark for those who wish to feed corn in the field, that 

 had the hogs been turned into the field when the corn was in the milk, 

 it would have given a result more nearly like that of the hog fed upon 

 ground and cooked food. 



The obstacles which seem to be in the way of adopting an improved 

 method of fattening hogs result from the imperfect apjjaratus used for 

 ])reparing the food. Sending corn a long distance to mill to be ground, and 

 then to cook the meal in an ordinary kettle, even if it holds a barrel, will 

 ]>rove an expensive operation, as all have found who have undertaken it. 

 But to realize the full advantages of feeding prepared food, a complete 

 grinding and steaming apparatus must be erected on a large scale, with the 

 view to perform the grinding, cooking, and feeding with the greatest facility 

 and at the least possible cost. This may be done to advantage by employing 

 steam for grinding, using the same boiler to furnish steam for cooking the 

 meal. 



13. Origin of the fliestcr (oiuity llo.2:s.— It is stated that Captain James 

 Jefi'eris, a sea-cai)tai!i, somewhere about 1820, or a little later, in one of his 

 voyages from England, brought over a pair of pigs of the Bedfordshire 

 breed, ■which he sent to his farm on the Brandywine, whence the breed has 

 been disseminated, and lost its original name. Some of the characteristics 

 of the Chester County hog are, large size, remarkably symmetrical form, 

 easy keeping, comj)aratively little oftal, great depth and length of carcass, 

 and producing large quantities of lard. Spring pigs arc often put in market 

 at nine or ten months old, and weighing at that age from 200 to 250 lbs. 

 This weight is of course ])roduced by good feeding and ])roper attention. 



14. To prevent Sows killing their Tigs. — A correspondent of the Maine 

 J^armcr speaks of several cases of sows destroying their pigs — which, indeed, 

 is not unusual — and commends as an easy and sure ])reventiou, " to give 



