I7J< ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



A: I have a cement floor for my brood sows but cover it 

 with boards. I have built that house and hired all the la- 

 bor, it is I GO ft. long and 40 ft. wide, cement floors and drains. 



Q : How large lots do you have for them to run in ? 



A: 12^^x25 ft. deep. My feeding is a little different 

 from farm, feeding. I went into the hog business, in fact was 

 sort of forced into it because I could not bear to see the butter-* 

 milk thrown into the sewer. My contention is that the time is 

 not for distant when no creamery can operate and throw all 

 the buttermilk into the sewer. The margins of profit are get- 

 ting closer all the time, therefore to make a profit we have got 

 to turn into money everything that is of any value, and we 

 know buttermilk has a great value if properly handled. 



I went into the hog business as an experiment; we got some 

 interesting results. I went into it in a commercial way, I want- 

 ed to know myself what the buttermilk was worth. 



Q 



A 



Q 



A 



Do you try to raise all your own hogs? 

 Practically all. I have 70 brood sows now. 

 Do you consider corn and bran valuable? 



I cannot give you the exact figures. Feeding this but- 

 termilk is an entirely different proposition than feeding skim 

 milk which has been subjected to high temperature in the pas- 

 teurizer, the casein has been hardened and is not as digestible 

 as the raw buttermilk from the dairy. You take raw milk, it iq 

 much more easily digested for either the human being or the 

 animal than pasteurized milk when pasteurized at a high tem- 

 perature, because the casein is hardened and is not as easily di- 

 gested as the casein in the raw milk. 



t> 



Q: In feeding, do you prefer sour skim milk to sweet? 

 A. For either hogs or chickens my opinion is that it 



