438 DOMESTIC ANIMALS, DAIRYING, ETC. 



They will not suffer if they do not suck for a few minutes, and they 

 will be dry and warm when placed to the teats. This treatment 

 will be necessary even in warm weather with sows that are nervous 

 and move about during farrowing. When farrowing is over the 

 pigs should all be placed to the teats, care being taken that each one 

 gets his share. When the afterbirth is passed it should be 

 removed at once and burned or buried. There is good reason to 

 believe that the eating of the afterbirth is often the beginning of 

 the habit of eating the pigs that is so troublesome with some sows. 



In very cold weather it may be necessary for a few days to 

 remove the pigs to a warm place after they have sucked, to prevent 

 chilling. As newborn pigs suck as often as every two hours during 

 the day, this entails considerable inconvenience; but it is time well 

 spent and may mean the difference between profit and loss to the 

 breeder. The pigs are soon able to fight their battles with the cold 

 unaided by any but their own warmth and that of the dam. 

 (F. B. 205.) 



When the udder of the sow becomes distended and milk can be 

 drawn from the teats, she can be expected to farrow in 24 hours. 

 The sow should be closely watched to see that all her organs are 

 operating in the proper manner. She should have a medium supply 

 of fresh, dry, clean, dustless bedding. Fine oat straw or shredded 

 corn fodder make excellent bedding. Avoid barley straw or wood 

 shavings. Dusty beds are liable to cause coughs or pneumonia. 

 Sows differ as to the amount of bedding they prefer at farrowing. 

 Some make bad use of it and should be given but little, while others 

 can be allowed a liberal supply. Little pigs are very sensitive to the 

 cold and if they arrive during cold weather, they must be given 

 artificial heat. (Wis. B. 184.) 



It is best to have the sows farrow at nearly the same time, and 

 then the owner can watch them day and night during farrowing 

 time. (Colo. B. 146.) 



Most good hog raisers who have warm buildings try to have 

 their sows commence farrowing about March 1, but without good 

 houses this is impracticable. Breeders find it necessary to have their 

 pigs come about this time in order to have them large enough for the 

 fall demand, and producers of market hogs find the practice profit- 

 able. Early pigs have several marked advantages. In the first 

 place, there is usually more time to care for them early in March. 

 Early March pigs are large enough to begin to eat as soon as pasture 

 is ready and thus get the longest possible pasture season, and can 

 be expected to make more pork from grass than is possible for later 

 pigs. They can be kept on pasture until ready for market, or nearly 

 so. Not only can they make more use of pasture, but they can make 

 more economical use of all feed, because they can be finished for 

 market before the cold weather of winter sets in, when grains are 

 more expensive. (F. B. 438.) 



Good sows improve for several years in the number and size 

 of the pigs they have at a litter, The U. S. Department of Agri* 



