Raising Hogs in Colorado. 17 
When first weaned, feed the pigs some skim milk, if possible. 
It makes the change from mother’s milk easier. Whole milk is 
good, but as butter fat is worth $400 to $960 a ton, it is expensive 
pig feed. Tankage will take the place of milk, when made about 
one-fifth the total weight of the grain fed. 
A variety of feeds will give larger and cheaper gains than 
will any single feed. Peas, barley, wheat, rye, milo maize, and 
corn are the grains to use in Colorado. Soak from 24 to 48 hours, 
each time, feeding a mixture of at least two grains. 
Do not sour the feed, and keep the troughs, pails, and barrels 
used in feeding sweet and clean. 
Half the weight of a two-hundred pound pig should be made 
from pasture. Alfalfa makes the best pasture, followed by rape, 
clover, and a mixture of wheat, oats, and barley sown thickly. 
A pig should be fed some grain every day. After he gets to 
growing well, a small quantity of grain is sufficient, but it is never 
profitable to keep a. growing pig on pasture alone and without 
grain. The pig should make a regular daily gain from birth to 
fattening without a check of any kind. The growth should be 
made with the least possible daily feed of grain and the largest 
profitable amount of forage. Careful daily attention can only de¬ 
termine what these amounts should be. 
Pigs need fresh, clean water always before them. If a well 
is not convenient, the water can be supplied cheaply in barrels to 
which are attached hog waterers. Do not water directly from a 
stream. It often carries disease. 
They must have warm, dry, clean (shelter, free from draught, 
every night in the year, and they need a shade from the midday 
sun. 
FINISHING FOR THE MARKET. 
From 60 to 75 days before the pig is to be marketed he should 
be confined in limited quarters and fed heavily on grain until he 
becomes well finished and fattened. Up to this time he should be 
kept growing every day, but fed as little grain and as much forage 
as can be done and maintain a thrifty growth, and he should be 
given ample exercise. 
Fattening hogs will make the greatest gains when they have 
just enough exercise to keep their appetites sharp. A fattening 
hog should be limited to half an acre, and 25 fattening hogs kept 
on this area will do better than a greater number. The hogs should 
be sorted to lots of even size and age, and no matter how many 
are being fattened, not over 25 should be allowed to run together. 
Brood sows should not be kept with fattening hogs. 
The hogs should be fed at regular hours, either two or three 
