PREPARATION OF FEED 217 
Feed Troughs.—The front of the feed troughs consists of 
one piece 4-inch by 4-inch (two pieces 2-inch by 4-inch). Two 
pieces 2-inch by 2-inch will be better for young pigs. From this 
front are placed 2-inch by 2-inch divisions, 12 inches apart, 
running up to a 1-inch by 3-inch piece laid along the sides as 
shown. For general use a trough width of not more than 9 
inches is recommended. 
Roof—The roof is laid on L-inch by 3-inch battens, aud 
covered with ready roofing. The hinging arrangement shown 
is simple, and prevents lcaking at the peak. A prop should be 
supplied to hold up the door, or roof when filling. It is best 
to continue the overhang of the cover so that the drip may not 
affect. the troughs in wet weather, 
Side.—The width is shown in the drawing. The length will 
depend on the number and size of the pigs to be fed. A 6-foot 
feeder (12 feet of trough) is a commonly used size, and will feed 
up to twenty-five young pigs. 
Cost.— Built of new lumber the cost should not exceed $10. 
Use dressed lumber preferably, and give the cxterior a coat 
of paint. 
Provided the requirements enumerated are met, changes in 
details may be suggested by the ingenuity of the builder. 
REVIEW. 
1. What was the old belief as to the value of cooking feed for swine? 
What do the trials show? 
2, What is shown regarding the benefit of grinding small grains and 
corn for swine? Under what circumstances does it pay? 
3. Give advantages and disadvantages of wetting or soaking feeds? 
4. Tell of the method of feeding by use of a hog motor grinder. 
5. Compare it with the hopper method. 
6. How docs hopper feeding compare with trough feeding? 
