PORK PRODUCTION FOR RURAL SCHOOLS. 17 



are used in scalding and in elevating the carcass for dressing? What 

 instruments are used in dressing the carcass and in cutting up the 

 meat? What vessels are used in which to cure the meat? What 

 preservatives are used for curing ? Give the proportions of the pre- 

 serving materials used. 



References. — Farmers' Bulletin 913. Write to the State agricul- 

 tural college for publications on dressing and curing meat. 



Practical exercises. — Make a study of the community's pork pro- 

 duction: (a) How many hogs butchered at each farm? (b) The 

 dressed weight of each hog ? (c) The total weight of the hogs dressed 

 on the farms of the community ? (d) The value at local prices of the 

 pork dressed in the community? (e) The amount of dressed pork 

 sold and shipped out of the community? (f) The number and 

 value of all the fat hogs sold and shipped out of the community? 

 Tabulate these facts. 



Correlations. — Collecting and tabulating the facts called for in prac- 

 tical exercises provide language and arithmetic exercises. 



Geography: Does the community produce its supply of pork? If 

 not, in what markets is it purchased ? The returns from what money 

 crop are spent for pork? If the community has a surplus of pork, 

 in what markets is it sold ? Are other products bought in the same 

 markets ? Could they be home grown ? 



LESSON VII. 



TOPIC: SOW AND PIG MANAGEMENT. 



Time. — Spring or fall. 



Lesson outline. — Care and feed of the sow: Many farmers have their 

 sows farrow during the months of March and April and in the early 

 fall months in the South. Since the weather is often severe in north- 

 ern sections during March and April, care should be taken to protect 

 the sow from cold. Give her enough straw to make a warm bed, but 

 not so much as to allow the little pigs to get covered and crushed. 

 The sow should have clean water but nothing else for the first 24 

 hours after the pigs arrive. 



On the second day a thin bran mash or skim milk will be relished. 

 Feed moderately for the first week. A mixture of two parts of corn 

 and one of middlings may be fed in increasing amounts until the 

 sow is eating a full feed. If skim milk can be fed in addition to the 

 grain, there is nothing better to make the sow give a full flow of milk. 

 Another good grain mixture for the sow at this time is six parts of 

 corn and one of oil meal. If skim milk is available, the sow will do 

 well on 4 pounds of milk to 1 of corn. A full grain ration for a day 

 should never be more than 4 per cent of the sow's live weight. If the 

 sow can be put on alfalfa, clover, bluegrass, or rape pasture, less 



