8 6 SWINE- — GEOEGE E. DAY. 



ration, gives a firmer quality of bacon than when meal is 

 fed alone. 



Potatoes. Cooking is essential in order to get the best 

 results from potatoes. If they can be cooked so as to leave 

 them dry and mealy, hogs will eat them much more readily. 

 The cooked potatoes make a very palatable food when 

 mashed and mixed with meal. Their influence upon the 

 quality of bacon is also beneficial. 



Artichokes. In some sections this crop is very popular 

 as a hog food. It is most suitable, however, for somewhat 

 light, sandy soils. Artichokes may be planted in the late 

 fall or early spring in rows 21 to 24 inches apart, and from 

 12 to 18 inches apart in the rows. They are usually ready 

 to feed about September isth, and the hogs are turned in 

 to dig the tubers for themselves. Frost does not injure arti- 

 chokes, and usually enough are left in the ground for an- 

 other crop, if it is thought advisable to leave them. When 

 it is desired to eradicate them, the hogs may be turned on 

 them again in the spring, and the plot subsequently sown 

 with turnips or some other hoed crop. Artichokes have a 

 little higher feeding value than potatoes, and hogs are very 

 fond of them. 



Sugar Beet Pulp. Some experiments have been con- 

 ducted with this food for swine, and it was found that when 

 it did not contain an excessive amount of moisture, its feed- 

 ing value was very similar to that of sugar beets. It is not 

 so palatable as the beets, and some difficulty was exper- 

 ienced in inducing the hogs to eat it freely. 



Pumpkins. These have a feeding value very similar to 

 that of turnips, and they may be used in practically the same 

 way. 



Beet Molasses. This by-product from the beet sugar 

 factory has been experimented with as a food for swine quite 

 extensively in Germany, and to a limited extent in the 

 United States. In the American experiments, and also in 

 some of the German experiments, beet molasses proved 



