192 RESULTS OF EXPERIMENTS IN SWINE FEEDING 



Experiment Station with supplementary feeds with corn, hogs 

 were pastured upon both clover and timothy. Without going 

 into details, it may be said that the experiments indicate that 

 clover produced pork at the rate of 400 pounds per acre, and 

 timothy at the rate of 2Y8 pounds per acre. This is probably 

 more than can be expected from these crops as a general rule. 



Hairy Vetch or Sand Vetch. — This crop is very much 

 relished by hogs, and if sown in the fall gives an early pasture 

 of high nutritive value. Smooth vetch is sown in the spring, 

 but it is rather late in the season before it is ready for pasture, 

 and it does not give the amount of pasture which is desirable. 

 The liability of hairy vetch to winter-kill in some districts when 

 sown in the fall, and the high price of the seed, prevent the crop 

 from becoming widely popular. 



Velvet Bean — This plant flourishes in certain parts of the 

 South near the Gulf coast. The Florida Station (Bulletin 113) 

 gives a rather adverse report on velvet beans for swine. Cull 

 velvet beans and velvet beans in the pod were fed separately and 

 in combination with corn and other feeds, but in no case could 

 the results be called satisfactory. They also produced a poor 

 quality of pork when fed in any considerable quantity. ' The 

 velvet bean is a valuable cover crop and soil improver where it 

 can be grovsm, and, incidentally, can be made to furnish pasture 

 for hogs, especially when grown with field corn. 



Various Forage Crops.— Bulletin 95 of the Missouri Ex- 

 periment Station reports three years' work with several forage 

 crops. 



Shelled corn and corn meal were used to supplement the 

 rape and the legnaminous forage; and a ration of corn meal 

 6 parts and oil meal 1 part was used to supplement the sorghum, 

 blue grass, and rye grain forages. 



Blue Grass. — "An average of 12.6 head of hogs was 

 pastured for an average of 155.3 days for the seasons of 1908- 

 09—10, and produced on the average 285.2 pounds of pork 



