The Plymouth weekly Democrat. (Plymouth, Ind.) 1860-1869, 1869-02-04
Cooked FO0G Tor Swine,

My first experiment was with old ccrzf,
in three forms, viz shelled and fed
whole; ground and made into Stop with
cod acdtcr and ground and thoroughly
cooked.
The pigs, five N number, were from the
came litter.
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 a change OF
food three days were allowed before the
weighing for the experiment. in order that
the effect of sudden and entire change OF
diet might not affect the result.
found that five bushels of whole corn
made 4734 lbs of pork. Five bushels
Jess muter's t0IO of corn, ground and
made into thick slOp with cold water, made
$50 lbs. of pork. The same amount OF
meal, well boiled and fed cold, made S315
lbs of pork.
With the whole corn the pigs had the
Stops from the kitchen (nO miEk), and fer
quarts were thinned with cold water or
| slop from the house; in each case the
house slop was used in some form or
| other, but all the milk was reserved for
| small pigs The fifteen bushels OF corn
cost $50 per bushel; and thee will no.
tice, that while the pork made from the
whole corn bardy paidt0r tie com, that
| from the same amount of ground corn
| cooked, paid the whole cost of the corn
| and little more than one dollar per bWSh0
| 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 indigestiUe hull
which enclOse5 the minute particles of
food?
In the above experiment the data are
based upon pork at S14 per cwt., and corn
at 81 30 per bushel; but it will apply as
well to other prices.
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," or soft corn. The
best of this class of corn was reserved for
the pigs and the worst fed to the cattle.
Ten bushels Onthe cob made 291 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 portion
of that fed on the ear was wasted but it is
the common plan, and forms but a fair test
OF the comparative merits OF cooked food.
l 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 form q good criterion
to judge by.
Thee asks fer any indirect points which
may have been noticed during the expert.
ments. have found that there is ecOno-
my in allowing the food to become thor
oughly cold before it is fed that in this
state larger amount will be eaten, with
more apparent good appetite; that while
scaling is beneficial, thorough and pro-
lOnged cooking Under pressure is more eco
nomical. In more than one case / fastened
the lids of the barrels down until the
pressure was az high as five pounds per
square inch in the barrel and steamer, and
an examination into the condition of the
food convinced me that its globules were
thoroughly bursted, and it was all or
nearly all rendered dcaildUe During q
given time, the same pigs will consume
rather more corn cooked than uncOoked
Having eaten various portions of one OF
the above pigs, fed almost entirely on
cooked food Q6d cdd), and having assisted
in killing all of them, l must 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 errone-
Ous-though L am not prepared to say
what the result would have been had the
food been used while warm or hot-C Cor.
Practical Farmer.