144 BOARD OF AGRICULTURE. [Pub. Doc. 



animals, so that in judging the industry it must be from the view- 

 point of the man who conforms to the demands and conditions of 

 to-day. 



Economic pork production hinges upon the utilization of forage 

 crops, the pasturing of the herd and the cutting out of all pur- 

 chased gi-ain. The problem is, can this be made effective in actual 

 practice as in the west? Here is the crux of the whole situation. 

 Fortunately, we have the experience of a number sufficient to 

 maintain the claim. 



Methods op utilizing Forage Crops. 



One acre in forage crops will provide all the food wanted by 

 eight well-grown brood sows, and one-half acre in rutabaga tur- 

 nips and mangels will supply the bulk of food for winter, until 

 we approach farrowing time. Add to this clover hay and a minimum 

 amount of grain and we have an ideal winter ration. How much 

 grain will be demanded cannot be stated in pounds or bushels 

 because of the individuality of the animals and difference in 

 digestive and assimilative capacity. This grain should be corn 

 chiefly, and experience will determine the amount required to sup- 

 plement the roots and clover, the purpose being to keep each brood 

 sow in healthy, growing condition. While good results will follow 

 the pasturing of a herd on an acre sown to rape, clover and 

 barley, at the rate of 3 pounds of dwarf Essex rape, 7 pounds of 

 red clover and 1 bushel of barley, I am convinced that the plan 

 outlined by Commissioner Huson of New York, and practiced yearly 

 by him, is more economical and will insure better results. 



The first is the plan followed at Elmwood farm, when I was in 

 charge there, and which gave surprising returns. Mr. Huson divides 

 this acre into three or four paddocks, with movable hurdles thirty 

 inches high. In September he sows rye in one and turns onto that 

 in early spring, where the shoats thrive wonderfully. By the time 

 it is gone over, but not eaten too close, the paddock of rape, sown 

 in early spring, as soon as the ground is warm, is ready. Then 

 follows one of clover and then one of oats and peas. By the time 

 these have been fairly eaten down the rye will have come again 

 and matured a fair crop of grain, every kernel of which will be 

 utilized. Naturally, the process of change from one paddock to 

 another will be modified by the conditions, the best results obtain- 

 ing when excessive growth is checked by changing from one to 

 another and each one watched to see that it is not eaten too close. 

 Of course the amount of ground demanded will be determined by 

 the number of hogs kept, but this process of supplying the most 

 healthful and cheapest food possible is so simple that it must com- 

 mend itself to every would-be pork maker. March pigs grown in this 

 way should be ready for market in October, requiring only enough 



