Feeding and Management of Svoine. 613 



meal so fed, but the trials so far made favor moistening the feed 

 with water. Observation shows that the pig does not take kindly 

 to dry meal, eating it very slowly, and often rooting much of it 

 out of the trough. On the whole sloppy feeds are best for the 

 pig. (837) 



930. Confinement. — It is possible to confine a few pigs in a sty 

 when young and carry them successfully to the end of their 

 career, but only a limited number of animals can be managed in 

 one pen under such a system. When handled in large numbers 

 pigs should be given ample range during the growing period, and 

 be confined to pens only during the fattening stage. Experiments 

 show that the best gains for feed consumed are secured during the 

 first four weeks of confinement; that up to eight weeks good re- 

 sults are possible; while if the feeding period is extended to 

 twelve weeks the gains during the last four weeks are made at a 

 greatly increased consumption for a given gain. As a rule pigs 

 should not be fed over eight weeks in a pen, though they may be 

 held somewhat longer if a rising market is assured, or for other 

 good cause. (838, 847, 903) 



931. Variety in feeding stuffs. — • In feeding pigs we may always 

 rely upon two feeding stuffs giving better results than one, and, 

 guided by this, the feeder should have a variety at command. 

 (852) Usually he has on hand one leading variety of grain or 

 meal; let him intelligently search for complementary feeds. For 

 example, if corn is relied upon as the main feed, this aliment, so 

 rich in carbonaceous matter, should be supplemented with one 

 rich in protein and ash. Milk, middlings, oat meal and pea meal 

 naturally supplement corn, and, if volume is desired, bran will 

 prove helpful. 



932. Ba!!-feeding show pigs. — Stephens' describes how, toward 

 the close of the feeding period, English pigs fed for exhibitions are 

 induced to put on the last possible ounce of fat. Equal quantities 

 of bean, corn, barley and wheat meals are used, and three parts 

 of this mixture added to one part of middlings, with the addi- 

 tion of a little linseed meal. This material is moistened with 

 milk to form a dough and made into balls the size of an egg. 



1 Book of the Farm. 



