1908.] Pig Feeding for the Dairy Farmer. 587 



PIG FEEDING FOR THE DAIRY FARMER. 

 T. R. Robinson and C. W. Walker-Tisdale. 

 The dairy farmer may advantageously dispose of his separated 

 milk or whey by the feeding of pigs. In the making of cheese 

 about 85 per cent, of the milk is returned to the farm in the 

 form of whey, and in butter-making about 88 per cent, is separated 

 milk. Taking an average of 484 gallons of returned milk valued 

 at id. per gallon, then just over £2 per cow becomes chargeable 

 to the pigs and poultry. This is inclusive of the butter milk 

 that could also be used for feeding purposes. Having then a 

 supply of by-products on hand, the points to consider are : — 

 (1) Whether to buy or breed pigs ; (2) whether the output shall 

 be stores, London porkers, baconers, and, incidentally, sucking 

 pigs where breeding is undertaken ; (3) when is the best time 

 to breed pigs ; (4) how they can be fed most economically. With 

 regard to the first of these questions, it is safer, owing to the 

 possibility of introducing disease with bought pigs, to breed 

 sufficient animals to consume the milk or whey. The selection 

 of the breed is of primary importance, but whatever breed or 

 cross may be chosen the sow should be of a quiet disposition, 

 of a good breeding strain, and likely to throw and bring up large 

 litters. To know that the animal is bred from one having these 

 attributes is an advantage. The number of teats in a brood 

 sow should not be less than ten or twelve, and the shape as 

 well as the number should be carefully noticed. It must be 

 remembered that the sow is a milking animal and that flat 

 plate-shaped or blind teats are of little use. The brood sow 

 should be long from throat to thigh, allowing plenty of room 

 for the development of the pigs, and she should be capable 

 of breeding strong, rapid-growing young. This condition rests 

 mainly on her capacity for giving milk, and on her quality and 

 cleanness of bone. A round-boned, coarse-jointed pig is one 

 that is liable to cramp, and is not likely to produce strong, quick- 

 growing litters. A good sow should also have a good width 

 between the ears, the shape and carriage of which should be 

 in accordance with the breed. Plenty of the right sort of fine 

 hair generally denotes lean flesh. The shoulders should be 

 light, as this part carries the cheaper quality of meat. 

 Heaviness in the jowl indicates superabundance of fat. 



