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WISCONSIN STATE AGRICULTURAL SOCIETY. 
ECONOMY IN PORK-RAISING. 
BY M. K. YOUNG, GLEN HAVEN. 
The activities of mind that wrought out the change from the 
ruder to the more civilized conditions of the human race have 
stamped their impress fully as much in the economy as in 
the skill of production. This can be seen alike in the produc¬ 
tive thought that grapples with the organic and the simple, 
physical condition of things; in the trained courser that with 
“ matchless bottom ” heads the record for speed, and in the 
full-rigged ship that yields obedience to the gentlest breeze, 
and yet defies the force of the raging storm. It is as true with 
reference to the ideal as with the actual; in the production of 
a tun of alfalfa, as in that of a pound of pork. 
It is on this subject—economy in the production of pork, 
how to make it the cheapest—that I wish to present a few 
practical suggestions. 
Assuming that the producer has got the right breed of hogs 
(and who in these days has not) the next consideration is how 
and upon what to feed them. In making pork, how to feed 
depends much upon circumstances, the force of which each 
feeder must determine. We shall enjoin nothing peremptorily 
except to feed each hog all he will eat, and to so tone and excite 
his appetite as to make him eat all, that under circumstances of 
comfort he can digest and assimilate. All other things being 
equal, the sooner an hundred pounds of pork is made, the bet¬ 
ter, the smaller will be the loss in keeping up the animal force, 
and the less the interest on capital invested. This in pork 
growing is a cardinal point and must never be forced aside, 
unless by a stubborn demonstration of greater gains. In pork 
breeding, this is more often modified by considerations of time, 
adaptation and vitality. 
