8 WINE, FEEDING AND SHELTER. 
371 
and oats make good pasturage for hogs. Rye grass and foul meadow 
grass are also well relished. In this respect the feeder should experiment 
with grasses, to be cut and given in the pen, and then feed to such varie- 
ties as do best, and are most eagerly eaten. Of weeds, purslain, ( portu • 
laca oleracea), lambs quarter, also called pigweed, ( chenapodium album') 
and the green amaranth, also called pigweed, ( amarantus hybridus) aro 
the most common of our native and introduced weeds that are valuable 
as green food for swine. There is also a native weed growing in Illinois 
and along the alluvial banks of the Mississippi and northward ; the winged 
pigweed, (cycloma platyphyllium) that is much liked by swine. Yet the 
list of plants eaten by them is not large, about eighty species comprising 
the whole. 
Other Summer Foods. 
Besides clover, the grasses, and weeds, there are other plants that may 
come in during the Summer, and be used with profit. Oats and peas may 
be sown together, two bushels of oats and one of peas, together, per 
acre, as early in the Spring as the ground is in fair condition for working. 
The swine may be turned into the field when the crop is ripe, being con- 
fined to given space, by a hurdle fence, which is to be removed as they 
eat clean. A better way, however, is to harvest and thresh, and feed 
either soaked or dry. Later, Summer squashes and pumpkins will come 
in, to be followed by artichokes in the Autumn. We do not advise any 
of these foods except grass on the score of economy. Corn and grass 
are the cheapest food in all the West, so far as mere cost of production 
is concerned. But unless the health of swine is retained, there is no 
profit. Hence the necessity of these additional foods. 
Boots. 
Rutabagas make an excellent Winter food for swine in connection 
with corn ; they are easily and cheaply raised, as we have already stated. 
Parsnips are also generally liked, either raw or cooked. Beets are also 
a good Winter feed boiled with meal. The tops are also occasionally rel- 
ished. Cabbage is a cheap and wholesome food ; they are not, however, 
cheaply kept over Winter. They may be used with profit up to the first 
of January, 
The Grains. 
These, after all, must be the main dependence, both in raising and fat- 
toning swine. The kind of grain fed will, of course, depend upon tho 
