Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1869-02-05
Cooked Food for SwIiie.."

. MY first experiment, was with old corn,
in three forms, viz. shelled and fed
whole; ground and made into Stop with
cod sodter; and ground and th6aoatg1s5y
cookedo3 Gas paeaos sgs4 .F4.rs -o-.,
81 The pigs, five in number, were from the
same litter. '''i s''''si'''"' 81 $3.50
In each case the food was given them
as fast as consumed, and all possible care
taken to AVOID any waste or, Irregularities
of feeding; in every case of q. change Of
food three days were allowed before. the
weighing for the experiment, in order that
the effect of a sudden and entire change Of
diet might not affect the result. '@ '2@
/ found that.five bushelsyoflwhole corn
made s4724, lbs. ofnpork. Five bushels
(tess, ,mIlLer's .toll) of corn, ground and
made into thick slopwith cold water, made
581l lbs! of pork. The same amount of
meal, well boiled and fed cold, made 831e
lbs ofpork. .,..,,..:.
witt the whole corn the pigs had the
slops from the kitchen (oo MILK and for
drink with the boiled, :4mush,, one, or two
quarts were thinned with cold water or
slop from the house; in each case the
house slop, was usedsin some form OF
other, but all the milk. was reserved for
small pigs. The fifteen bushels of corn
cost $1,30 per bushelI; and thee viii no.
tice, that while the pork made from the
whole corn barely, pGidfor Mei corn, that
| from the same amount of ground corn
cooked, paid the whole, cost of the corn
and little more than one d0ggarpsr 6WShG
over, and that the; economy of, grinding
and making into slop will fully. warrant
the extra trouble and expense How
could it be otherwise, when the whole
economy Of profitable feeding consists in
bursting or breaking the indigestiWe hull
which encloses the n5jnaJtes particles Of
food? @7so e'd eu1UI 'c,i~-s59sl ia 10 Tns
In the above experiment the data are
based upon pork at $14 per .cwt, and corn
at $1.30 per bushel; but it will apply as
well to other prices. 81, ~ '3'.o95 M II
/ The second experiment. was exclusively
with new corn, in two forms, viz: on
the ear, and shelled and ground before
boiling and all in each case were what is
known as "nubbins ,"r,or soft The,
best Of this class of corn was reserved for
the pigs and the worst fed to the cattle.
Ten bushels on the cob made 2911 q pounds
of pork, fed. in the usual way, on. the
ground. The same amount shelled, ground
by horsepower, and well boiled, made
ga pounds of pork. OF course a portion
of that fed on the ear was wasted but it is
the common plan, and TOWNS buta fair test
OF the comparative merits iof cooked food.
1 have made no experiment with sound
new corn, but may have a favorable OPP
portunity before the season is past; but
would suppose that my experiment with
old corn would q. form a. good criterion
to judge by. 90 ~ M .''.'''< ''s'''''o
=. Thee asks for any indirect points which
may have been noticed during the expert
ments; i have found that there is i econo-
my in allowing the food to become thor
eough1y coy6 before ittfis fed that in this
state alaager amount will be eaten, with
more apparent good appetite; that, while;
scalding is beneficial, M0rough and pro-,
longed cooking 'alasdet; pfSsets6' Is more eco
nomicat In more than0ne case fastened,
tney lids of the barrels down until the
pressure was as high as five pounds per
square inch. III the barrel and steamer, and
an examination sinto the conditions Of the
food convinced me that its globules we're
thoroughly bursted,. and it was all or
given time, the same pigs will consume
rather more corn. cooked than unlocked.
Having eaten various portions of one of
the above pigs, fed almost entirely on
cooked food fed cozd), and having assisted
in killing all of them; Unjust say that the
prevalent, idea that the meat of such a pig
is not as firm as if fed upon uncooked
food, has proven in my case to Be erronein
though l. am not prepared to say
what the, result would have been had the.
food been used while warm or hot Cor.
I'1dcticdt Farmer. j" 9''' ~ h&9''is fG72Gs