296 
THE RURAL NEW-YORKER 
March 4, 
HOG PASTURE IN NEW JERSEY. 
Prof. John A. Craig states in the pam¬ 
phlet “Rape as a Forage Crop.'' that 10 hogs 
will eat one-third of an acre of rape in 
two months. I have moveable hog pens 
which I move daily on land 1 wanted to 
break up and clear, and I find I have raised 
my four hogs very cheaply on refuse garden 
truck, sweet corn, etc. 1 also find they 
would rather eat weeds than green oats and 
peas and turnips. Will they eat rape oil 
clean V I propose to seed to rape in pro¬ 
portion to the number of pigs I have when 
they are six weeks old; also my breeders. 
Pens 8x16 feet; eight small (or four large) 
hogs in each pen, and move daily, plowing 
after the rape is eaten off, planting sweet 
corn for market, the pigs to have green 
fodder and small ears. My land is good. 
What grain should I feed with the rape? 
I low would the following plan work out 
in central New Jersey/ What other green 
forage will hogs eat clean? Space planted 
in rape, April 1-15; planted in sweet corn, 
June 1-15 ; planted in wheat, September 
15. Next plot planted in rape, April 15-80; 
planted in sweet corn, June 15-80; Yellow 
Stone turnips and clover, August 15-20. 
Next planted in rape, May 1-15; Succession 
cabbage, July 1-15; rye, November 1; rape 
May 15-80, followed by turnips and clover, 
July 15-30. K. Thomas. 
New Jersey. 
The experience of your correspondent 
is in accordance with the result of ex¬ 
periment work at this station regarding 
the use of forage crop mixtures for 
swine. The remarkably high prices that 
bred sows are bringing at public sales, 
together with the continued high values 
of dressed pork, bring the question of 
swine production before 4 -h£ eyes of 
progressive farmers in a new light. The 
live stock farmers in the West have 
long since realized the importance and 
profit of giving their swine comparative¬ 
ly liberal runs in hog-tight pasture 
fields, maintaining that corn and clover 
supplemented with middlings and a 
sprinkle of tankage supplies a most econ¬ 
omical source of feeding swine with 
profit. The eastern farmer on the other 
hand has looked to his pigs more as a 
by-product or a means of disposing of 
the garbage and other refuse products 
on the farm; and has furnished them 
neither pasture land nor sanitary quar¬ 
ters. If the milkless cow is a reality 
in the corn belt, then surely the pasture¬ 
less pig is with us in the Hast; and with 
pork selling at from 12 to 15 cents per 
pound, dressed weight, the Jersey farmer 
is certainly on the right track when he 
turns his attention to economical hog 
production. In the absence of perma¬ 
nent grass pasture, I would suggest the 
following mixture per acre: One bushel 
of oats, one bushel of Canada field 
peas, one peck of barley, 20 pounds of 
Dwarf Essex rape, 10 pounds Red 
clover. The same seeded on relatively 
high productive ground, and seeded pre¬ 
ferably during early April. If more 
than two acres are seeded on the same 
farm, it would be good judgment to 
make successive plantings, using the 
same mixture and planting the second 
area during the latter part of April or 
the first of May. The oats, Canada 
field peas and barley should be mixed 
together and seeded with an ordinary 
grain drill, and the rape and clover 
mixed and broadcast either by means of 
a wheelbarrow seeder or by hand. If 
the oats and peas are not pastured close 
during the season a sufficient quantity 
of the oats will go to seed, and make 
additional Fall feed. The rape if it is 
not pastured during wet weather will 
last throughout the Summer season, and 
a surprisingly large amount of feed can 
be supplied in this way. By all means 
arrangements should be completed such 
as will enable the swine to be kept off 
the field during exceedingly wet weather, 
for they will waste a considerable 
amount of forage if they are permitted 
to roam at leisure when the ground is 
soft. The suggestion that your corre¬ 
spondent makes in regard to the use of 
small portable pens 8x18 seems to me 
rather impractical, for it is the practice 
of swine when closely confined, to waste 
and mess up a large amount of forage, 
and in my judgment the areas mid 
be increased even though the p> re 
moved from day to day. _ The rot .tion 
of sweet corn followed with wheat and 
vetch after rape is a very good one, and 
the mixture that he suggested will sup¬ 
ply him a large amount of green forage. 
I would suggest, however, the use of 
Winter vetch with both the wheat, tur¬ 
nips, clover and rye in his last seeding, 
and if the rape is pastured short, and 
does not show evidence of supplying 
additional feed for the Fall, I would 
disk the ground and re-seed with a mix¬ 
ture of one bushel of rye or wheat, 25 
pounds of Winter vetch, eight pounds of 
Crimson clover per acre. 
In addition to the green forage that 
the swine have access to during these 
periods, increased gains could be econ¬ 
omically gained by feeding as a thick 
mixed slop the following mixture: Eight 
parts of cornmeal, two parts wheat mid¬ 
dlings, one part digester tankage. Fed 
twice a day after the animals have. ac¬ 
quired the bulk of their growth, if it is 
the desire of the owner to fatten them 
quickly and economically. Shelter 
should be provided during the warm 
weather, as it is extremely expensive to 
permit brood sows or fattening barrows 
to be exposed to the penetrating rays 
of the sun during the heat of the day. 
A cool shady retreat will result in ad¬ 
ditional gains during this season of the 
year. During the Fall season, say be¬ 
ginning with the first of September, 
green corn, cabbage and root crops sup¬ 
ply additional forage, but the latter are 
inclined to be rather bulky for use with 
fattening swine. They do very well for 
brood sows and store hogs, but barrows 
or brood sows that are being fattened 
for market should be fed liberal quan¬ 
tities of rather concentrated feeds. 
Swine growers should remember that 
the most inexpensive gains are made with 
young hogs; the result of liberal feeding 
throughout their growing and fattening 
periods. Second, early maturity and 
quality are the two factors that govern 
high dressing percentages; and third, the 
grower must watch the demands of the 
market and supply prime pork of the 
right weight and degree of fatness if 
he is to expect the highest local prices 
for his product. 
FREDERICK C. MINKLER. 
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