122 Pork Production 



be kept clean and dry and opportunity for some exercise 

 provided. 



FEEDING AND MANAGEMENT OF THE OPEN SOWS 



Fattening the culls. 



The sows which have lost their places in the breeding 

 herd should ordinarily be fattened before they are sent 

 to market. Thirty days of intensive feeding will enable 

 them to sell at sufficient advance over the average " grass- 

 widow" to more than pay the costs. In this time a 

 mature vigorous sow should make a gain of 60 to 90 

 pounds. According to the observation of men who are 

 daily on the market, this gain will, under normal con- 

 ditions, enhance the selling value of the sow by 25 cents 

 a hundred, on the average. This gain should not cost 

 to exceed 5| pounds of grain for each pound of gain, 

 which, with the usual prices, would insure a good profit 

 from fattening. 



Sows which are to be fattened should have, if possible, 

 access to a patch of rape or some legume forage crop to 

 supplement their grain. Without a good supply of forage, 

 a small quantity of some commercial supplement will be 

 necessary for the best results. Some tankage, or linseed- 

 oil meal, or shorts, will not only insure greater palatability 

 for the ration and faster gains, but also cheaper gains. 

 Fifteen parts of corn, or other grain, to 1 part of tankage 

 or meat-meal, or 2 parts linseed-oil meal, or 5 parts shorts 

 or middlings, by weight, will make a balanced ration. 

 They should be placed ordinarily on full feed as soon as 

 dried off and continued until in good condition. Just 

 how fat they should be made will depend on the weather, 

 the market, and the supply of feed. 



