244 FEEDING AND MANAGEMENT 
for winter feeding has a great advantage over the man who 
does not. Skim-milk, buttermilk, and alfalfa hay may also be 
made to perform a useful part in giving variety and aiding the 
digestive organs to perform their functions properly. 
Quantity of Feed.—The test of the skill of the feeder is 
his ability to keep just slightly within the appetite of the 
animals under his charge. He must watch the animals closely 
and see that they clean up with apparent relish all that he 
gives them. Feed left in the trough is a sign that something 
is wrong with the methods employed, and to have to ent back in 
the quantity of feed means a loss of time. The quantity should 
be so gauged that there is a gradual increase as fattening 
advances, and radical changes, either in quantity or kind, 
should be avoided. To be successful, the feeder must learn 
the lesson that all changes should be made gradually, and that 
undue haste in fattening may mean serious delay in the process, 
together with a waste of feed. 
Regularity and Comfort.—Regularity in time of feeding 
is necessary to regularity in the appetite of the animal. The 
animal which is fed at the same hours every day will take more 
feed with less danger of surfeiting than the one fed at any time 
to suit the convenience of the feeder. 
Dry, comfortable quarters, and sanitary conditions generally 
in pen or feed lot, are important factors in securing satisfactory 
gains, and in avoiding disastrous loss through disease. 
Cost Increases with Age.—Prof. Henry, in “ Feeds and 
Feeding,” gives a very instructive table, compiled from results 
from numerous experiment stations, showing the feed con- 
sumed per 100 pounds gain hy hogs of different weights. Fol- 
Jowing is an abbreviation of the table as given in Prof. Henry’s 
book: 
