AUTHOR'S METHOD OF FEEDING 155 



pig back to a point where it will be able to use for making 

 protein tissue as much of the protein of its feed as it was 

 able to use prior to the time at which it was fed the maxi- 

 mum quantity. 



It has been found that the influence of this high pro- 

 tein feeding will, under normal conditions, continue in the 

 metabolism of the pig indefinitely, and that the factor of 

 waste, when once established, is eliminated with very 

 great difficulty. Consequently the pig, after having once 

 been fed an excess of protein, is not as economical a meat 

 producer as it was before that time, unless this factor of 

 waste is eliminated or materially reduced. 



If the factor of waste is once established, it can be ma- 

 terially reduced by feeding the pig for a considerable 

 length of time a smaller quantity of feed, especially pro- 

 tein. Perhaps the best way to do this is gradually to re- 

 duce the feed during a period of about four weeks. If the 

 reduction is too rapid, the pig will, on account of this 

 tendency or habit that was established by previous feed- 

 ing, continue to metabolize and waste material in ac- 

 cordance with the amount of feed previously eaten. If 

 not enough is present in the ration to supply this rate of 

 excretion that was established, the tissues of the body 

 will be called upon to supply the deficiency. This results 

 in the breaking down of the protein tissue with a ten- 

 dency to reduce the vitality of the pig, and at the same 

 time check the amount of gains being made. 



Feed Available for Making Gains. The amount of 

 feed that is available for making gains depends upon the 

 two mentioned fa'ctors, first, the factor of maintenance 

 will have to be supplied; second, the factor of waste will 

 consume what is necessary for it. If a pig is able to eat 

 and digest more than is used to supply these two factors, 



