EXPERIMENTS IN PIG FEEDING 



BY CHARLES WM. BURKETT 



Dairying and the raising of pigs go hand in hand in Xew 

 Hampshire. The latter is necessary for the profitable util- 

 ization of the skim-milk, while the former is one of the lead- 

 ing agricultural industries of the state. 



Among the chief points of practical interest and importance 

 in pig feeding are the kinds of feeding stuffs to use in connec- 

 tion with skim-milk, and the most economical way to use them. 



Experiments with the following combinations of feeding 

 stuffs have recently been conducted at this station and the 

 results are given in this bulletin: 



I. Pumpkins, cooked and uncooked; apples and pumpkins; 

 cornmeal; cornmeal and bran. 



II. Bran, fermented and unfermented; bran and cornmeal; 

 cornmeal. 



III. Corn and cob meal; corn on ear. 



These experiments were conducted during the past year 

 with pigs raised at this station. The pigs were a cross of 

 Chester white sows and a Berkshire boar. Up to the time 

 of the experiments they were fed a ration consisting of skim- 

 milk, corn, and middlings. 



EXPEEIMEXT XO. I. 



PUMPKINS, COOKED AND UNCOOKED; APPLES AND PUMPKINS; 

 COENMEAL AND BEAN; COENMEAU. 



This experiment as planned and conducted was to deter- 

 mine the effect of cooking pumpkins and apples, comparing 

 them cooked and uncooked with cornmeal and cornmeal and 

 bran. Bran was used in this and the second experiment 

 because many 'Nev/ Hampshire farmers purchase bran as a 

 dairy food, and from this quantity the pig food is taken to 

 feed in connection with the skim-milk. 



Pumpkins were raised at this station at a cost of 40 cents 

 per ton, and while it is often said that pumpkins are princi- 

 pally hollow space and water it should be noted that the cost 

 of production is next to nothing. The apples used were the 

 common cider apples, or windfalls, and valued at 10 cents 

 per bushel, the price usually paid. 



