968 
Jht RURAL NEW-YORKER 
Live Stock Matters 
Conducted By Prof. F. C. Minkler 
Swine Feeding and Breeds 
1. I have a brood sow that is just dry 
and has been bred, would you feed her 
cornmeal from now till she farrows? We 
will market her after she has weaned 
the August litter; is on pasture. 2. Is 
it not better to feed ground oats, meal 
and middlings, equal parts, to pigs two 
months old till about four months old, 
then feed cornmeal till they are ready to 
kill, than feed mostly meal with a small 
amount of tankage in each mixture? 3. 
IIow do Durocs compare with other 
breeds as keepers and good points? 
Pennsylvania. L. l. 
1. A brood sow having access to pas¬ 
ture and due to farrow during the Sum¬ 
mer can be carried through very satis¬ 
factorily on a ration consisting of corn 
and tankage; if such by-products as skim- 
milk or buttermilk is available then the 
tankage may be dispensed with. Other¬ 
wise from 5 to 10 per cent of the ration 
should be made up of digester tankage. 
If the pasture, however, is a legume, let 
us say Alfalfa or clover, then the amount 
of animal protein may be substantially 
reduced. In fact, a ration of corn and 
3. One always invites criticism when 
he attempts to point out the points of 
excellence in the several breeds of swine. 
The Duroc-Jerseys are clearly the most 
popular breed of hogs in this country. In 
the corn belt and in sections of the 
States which supply the bulk of market 
hogs to live stock terminal markets the 
red hog predominates. Next in numbers 
we find the Poland China. Producers of 
this breed of hogs emphasize their for¬ 
aging qualities and point with pride to 
the fact that they produce and raise com¬ 
paratively large litters. As compared 
with the modern type of Poland China it 
is believed that the Duroc excels in 
grazing and feeding qualities, although it 
must be remembered that we have good 
and inferior representatives of each of 
the breeds of swine. 
The Hampshires, Chester Whites and 
Berkshires have points of excellence com¬ 
mending them to breeders who are de¬ 
sirous of perpetuating the qualities which 
the several breeds excel in. After all it 
Some Young Stock on a New York Funn 
a legume forage will enable her to gain 
somewhat in weight and to nourish her 
litter abundantly during this period. It 
is important that brood sows in this con¬ 
dition gain in weight through their per¬ 
iod of gestation but if the sow in ques¬ 
tion is large and heavy then care must 
be exercised in providing a cool shady 
retreat where she can avoid the direct 
rays of the sun. An excessive amount of 
flesh is apt to cause her to be nervous 
at farrowing time and she is more likely 
to lose her pigs. 
If one has ground oats, and mid¬ 
dlings to replace a portion of the corn, 
there is more assurance, that the brood 
sow will not become too fleshy during 
this period ; but. if one has the corn, it 
is more economical to feed this in con¬ 
junction with the tankage than it is to 
purchase oats or middlings in the open 
market. 
2. For the young pigs just weaned a 
ration consisting of five parts of oats, 
three parts of middlings, and two parts 
of cornmeal and one part of tankage is 
suggested. This can be continued until 
the pigs weigh between 75 and 100 lbs., 
at which time a ration limited exclusively 
to corn and tankage with 10 or 15 per 
cent of ground oats is most desirable. 
It is never wise to feed more than 10 
per cent of digester tankage but dur¬ 
ing the finishing period of market hogs 
or during the maturing stage 5 per cent 
of the GO per cent grade of tankage is 
enough. 
It is also quite as important that the 
brood sows and the young pigs have ac¬ 
cess to some such substance as ground 
limestone or a combination consisting of 
equal parts of ground limestone and 
bonemeal. This combination does not 
contribute actual feeding constituents but 
it provides balancing material which the 
pigs require in order to grow and de¬ 
velop the type and frame which is de¬ 
sirable. 
is largely a matter of personal prefer¬ 
ence. The Hampshires particularly are 
good foragers, raise large litters, inherit 
unusual feeding qualities, and when mar¬ 
keted yield a carcass which presents a 
high percentage of desirable meat. The 
Chester White and the Hampshire type 
have the advantage of yielding a white 
carcass which gives an added value in 
certain of the markets. It is claimed, 
and rightly so, that the Berkshire type 
presents a carcass carrying less lard and 
surplus fat than the strictly lard breeds; 
but it is significant that a proportionate¬ 
ly small percentage of the hogs produced 
in the corn belt territory for ordinary 
market purposes belong to this type. 
It is scarcely possible to compare 
breeds of hogs from the standpoint of 
easy keepers. It is a hog’s business to 
consume relatively large amounts of feed, 
and the efficiency of an animal in con¬ 
verting 100 lbs. of feed into its equival¬ 
ent in product is more dependent upon 
the breeding and inherited qualities of the 
individual than to the fact that it rep¬ 
resents any given breed. I think the rec¬ 
ords will confirm the statement that rep¬ 
resentatives of all of the recognized 
breeds of hogs have won in their turn 
the championship at the International 
Live Stock Exposition and, while some 
breeds have won oftener than others this 
cannot be taken as the only measure of 
value. Fortunately each breed has its 
enthusiastic supporters. 
Manifestly a breed of hogs which does 
well under one farmer’s management 
might not do so well under the circum¬ 
stances and conditions prevailing on a 
neighbor’s farm; so the individual who 
chooses the breed in which he has most 
faith, if he is fortunate enough to secure 
efficient representatives of the selected 
breed, can be assured that his operation 
will compare favorably with those on any 
other farm where similar conditions pre¬ 
vail. 
Improving Ration 
I am feeding 100 lbs. cornmeal, 200 
lbs. bran, 100 lbs. cottonseed meal. 100 
lbs. oilmeal, 100 lbs. ground oats. Can I 
add 100 lbs. gluten feed without needless 
expense? w. o. l. 
Maine. 
The combination that you are using, 
namely, 100 lbs. of cornmeal, 200 lbs. of 
bran, 100 lbs. of cottonseed meal, 100 lbs. 
of oilmeal and 100 lbs. of ground oats, 
carries nearly 20 per cent of protein. 
For Summer conditions I should increase 
the cornmeal to 300 lbs., reduce the bran 
to 100 lbs., and include 100 lbs. of gluten 
feed. It also might be possible for you 
to eliminate the oilmeal during the sea¬ 
son of the year when- the pasture grass is 
most succulent and watery. Cornmeal is 
the cheapest source of carbohydrate, and 
cottonseed meal and gluten meal under 
existing prices are the most attractive 
sources of protein constituents. Bran 
and oilmeal are not as necessary to use 
during the Summer as during the Winter 
and, since they are laxative when fed in 
conjunction with pasture grass, they are 
likely to produce an undue looseness of 
the bowels. 
For feeding dairy cows crushed oats 
have no advantages over ground oats, al¬ 
though it is the habit of unscrupulous 
feed distributors to use an inferior grade 
of oats that are merchandised as ground 
oats and sold, if the customer demands, 
as crushed oats. There is an advantage 
in feeding crushed oats to horses, but if 
good plump oats can be ground and not 
adulterated with oat hulls, then the 
ground oats will serve your purpose. 
If you have a good quality of mixed 
clover and Timothy hay there is only one 
thing to do, and that is to feed this reg¬ 
ularly. Alfalfa and straight clover hay 
of course would be deseirable, but one 
cannot choose his roughages as he would 
like to do where he has a given amount 
of roughage on hand. 
Sausage 
Take lean trimmings from hams and 
shoulders; can also use whole shoulders. 
Add some fat pieces, chop all through 
meat chopper. Season with pepper, salt, 
onion, mustard seed and a few whole 
peppers. Stuff very tight in large cas¬ 
ings. Smoke slowly for at least one 
week. Care must be taken not to have 
any air spaces in casings, as that will 
cause mold. I prick with a fork to pre¬ 
vent this. MBS. M. D. 
24 
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