228 THE RURAL EFFICIENCY GUIDE STOCK 



Prior to making the incision and before releasing the pig after the opera- 

 tion has been performed, sponge the scrotum and wound with a three percent 

 solution of coal tar disinfectant. 



Marking Pigs for Identification. Pure bred pigs that are to be registered 

 and sold for breeding purposes must be given some mark of identification in 

 order that there may be no question with reference to their breeding and age. 

 A system of marking widely used and recommended is herewith illustrated. 



One notch in outer rim of right ear counts 1, in outer rim of left ear 3. 

 in inner rim of right 10, and in inner rim of left 30. Combinations of these 

 notches can easily be made to number up to 100, as shown in the Key. The 

 three figures at the right of the Key show how the ears are marked for litters 

 5, 17, and 41. The litters each year should be numbered in the order of their 

 birth, each pig of the litter given the same marking. Litter identification 

 marks should always be entered in a record book. 



KEY 5 17 41 



One method of marking the Pigs with a punch or a like instrument made especially for that purpose. 



This system is quite easy to learn and remember. Numbers 1 and 3 

 should be firmly fixed in mind, also 10 and 30. Thus No. 2 is simply two 

 No. 1's; No. 4, a combination of 3 and 1, which makes four; No. 5, a combina- 

 tion of 3 and 2 ; No. 6 two 3's ; No. 7 a combination of 6 and 1 ; No. 8 a com- 

 bination of 6 and 2; and No. 9, three 3's. But few notches will be required 

 to mark the number of any litter up to 100. By keeping note book and herd 

 records of the litter markings, the date of farrowing and breeding of all ani- 

 mals can be tabulated and keep easily for reference. 



Weaning and Growing Pigs. If sows are required to raise only one litter 

 a year, the pigs may be left with them and not weaned until three months 

 old. If sows raise two litters a year the pigs should not nurse more than 

 eight weeks. When pigs are weaned it is well to separate them into groups 

 according to size. Not more than 20 pigs will feed to good advantage in the 

 same lot. Good pasture of June grass, clover, alfalfa and forage crops lik'; 

 rape, peas and oats, should be available for growing pigs after they are 

 weaned and during the season. In addition to pasture two pounds of concen- 

 trates and never less than 1 pound per 100 pounds of live weight should be 

 fed. If available six pounds of skim milk or 12 pounds of whey may be re- 

 garded equivalent to 1 pound of the concentrates required. Pigs should gain 

 and make a growth so that if desirable to finish them at 6 or 7 months they 

 will weigh 200 pounds or more. The finishing period will need to be the last 

 two months in this instance and corn, barley or other fattening concentrates 

 fed in as large quantities as the pigs will consume. It pays to include with 



