360 FEEDS AND FEEDING, ABRIDGED 



necessarj^, by placing it in their feed. Ample mineral matter should 

 be provided, and correctives should be supplied, as recommended 

 elsewhere in this chapter. The pigs should be fed twice daily, and 

 possibly three times toward the close of fattening when on ground feed 

 and getting little or no roughage, or else they should be fed by 

 means of a self feeder. In the corn belt many pigs are fattened by 

 following steers fed corn. As shown in Chapter XXIII, those thin in 

 flesh, weighing 100 to 150 lbs., are best for this purpose. 



Bacon production. — In northern Europe, especially Denmark and 

 Ireland, raising bacon-type pigs and feeding them so as to produce 

 the highest quality of bacon, is an industry of great importance. In 

 this country, however, nearly all the pigs are of the lard type, the 

 bacon on the market being obtained from lard-type pigs which do not 

 carry too much fat. For the production of high-quality bacon, the 

 carcass should show much less fat in proportion to lean meat than in 

 lard hogs, and the fat should be firm and solid. Soft pork unsuited 

 to the production of high-quality bacon is due on the part of the 

 animal to unthriftiness, lack of exercise, immaturity, and lack of 

 finish, and only in a small way to the breed. In general, improper 

 feeding stuffs and feeds improperly combined tend to produce low- 

 quality bacon. Corn, beans, soybeans, and peanuts all tend to produce 

 soft pork. Barley ranks first for bacon production, followed by oats 

 and peas. Skim milk and whey in combination with the cereal grains, 

 including corn in limited amount, make good bacon. Rape, roots, 

 and clover are helpful, but too much succulent feed should not be 

 used. For choice bacon, pigs should be fed slightly less than the full 

 ration. 



QUESTIONS 



1. Compare pigs with the otiier farm animals in economy of gains. 



2. Discuss the nutrient requirements of swine. 



3. Does it pay to grind corn or other grain for pigs? 



4. Wliat feeds would you cook for pigs? 



5. Tell about (a) the water requirements of pigs; (b) the requirements for 

 salt and mineral correctives. 



(j. When would you use self-feeders for swine? 



7. Discuss the subjects of shelter and exercise for swine. 



8. Describe the types of swine. 



9. Point out briefly the most important points in feeding and caring for 

 brood sows. 



10. How would you feed the boar? 



11. Tell about the feed and care of the brood sow before and after farrowing. 



12. Discuss (a) the feeding of young pigs; (b) finishing shotes for market; 

 (c) bacon production. 



