AUTHOR'S METHOD OP FEEDING 185 



ration. Instructions that usually go with feed cookers, 

 as they are sold by agents traveling through the country, 

 are that when corn is put into the cooker there should 

 be some other grains mixed with it such as barley, oats 

 or rye, or any other feed that is available. This serves 

 a double purpose: First, the small grains usually con- 

 tain more protein than corn and thus will add protein to 

 the ration, making it a more nearly balanced ration, which 

 will produce better results than when corn is fed alone. 

 Second, the greater the number of feeds, the better will 

 be the ration on account of variety because the greater 

 will be the possibility of furnishing the pig with the vari- 

 ous nutrients, especially the mineral substances that the 

 system demands. 



Effect on Water Supply. Perhaps the greatest advan- 

 tage to be gained from cooking feed is in the addition of 

 water to the ration. It has long been known that cooked 

 feeds are especially advantageous during the winter sea- 

 son. As determined by the writer, when pigs are fed dry 

 feeds during this time of the year, and given free access 

 to water, they will not drink enough for the proper work- 

 ing of the internal mechanism, hence will not make as 

 large or as economical gains as is possible. By cooking 

 the feed, the water is driven into the grains or particles 

 of grain, as well as other dry feeds that may be used. 

 This also usually is fed in connection with water in a 

 trough. Thus if a pig is fed this cooked feed he is com- 

 pelled to take more nearly the right quantity of water; 

 consequently will produce better results. Good results 

 are also possible if the proper quantity of water is fed in 

 connection with dry feeds. Furthermore, cooking may 

 have an advantage in the case of some feeds by taking 

 water out. This is especially true of potatoes, mangel 



