SWINE GEOBGE E. DAY. Ol 



remembered that in the investigations regarding the causes 

 of soft bacon, it was found that softness was more common 

 among the sides from immature and unfinished hogs than 

 from those which were fattened to a higher degree. When 

 we remember that even the best finished bacon hog would 

 be considered entirely unfinished as a fat hog, and when we 

 place this fact alongside of the fact that the fat hog is usu- 

 ally an older and more mature animal than the bacon hog, 

 we can probably understand the reason why corn feeding is 

 not so injurious in the case of the fat hog. The difference 

 in the methods of curing may also have an influence upon 

 the texture of the bacon. 



NOTES ON FOOD STUFFS. 



It will invariably be found that a mixture of foods gives 

 better results than a single kind. In the notes which follow, 

 the principal foods which have been used for hogs are briefly 

 discussed, and suggestions offered regarding their combina- 

 tion with other foods. 



Peas. Whole peas are very palatable but entirely too 

 wasteful, as hogs do not digest them thoroughly. Pea meal 

 is a valuable food but should never be fed alone. Thg 

 heavy, close nature of the meal renders it difficult to digest, 

 and the pigs are very apt to sicken. It combines well with 

 barley, or barley and wheat middlings. A few well ground 

 oats may also be added. Peas are noted for the excellent 

 quality of bacon which they produce. 



Barley. This is a noted hog food in Europe, but some 

 feeders on this side of the Atlantic do not look upon it with 

 favor. In experiments at the Ontario Agricultural College, 

 excellent results were obtained from barley, both in the 

 amount of gain made by the hogs and the quality of bacon. 

 For young pigs, it should be mixed with wheat middlings, 

 a very little barley being used at first and the quantity grad- 

 ually increased. For older pigs almost any oth^ kind of 

 grain may be added if desired. Some succulent food, such 



