Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1869-02-05


NY first experiment was with old corn,
in three forms, viz Bhelled and fed
whole ground and made into slop with
cold ,oater; and ground and horougNy
cooked &
The pigs, five In number, were from the
same litter. tsfLIf
In each case the food was given them
as fast as consumed, and all possible care
taken 70 avoid any waste OF 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. t5
l found that five bushels of whole corn
made 47a lbs. of pork. Five bushels
Qess milter's t0tl) of corn, ground and
made into thick slop with cold water, made
6S1z 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
slops from the kitchen tn0 mitk), and for
drink with the boiled mush, one or two
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 $1.30 per bushel and thee will mo-
tice, that while the pork made from the
whole corn barely paidf0r the corn, that
from the same amount of ground corn
cooked, paid the whole cost Of the corn
and little more than ono dollar per Dush{
over, and that the economy of grinding
and making into slop will fully warrant
the extra trouble and expense. How
could 1t be otherwise, when the whole
economy of profitable feeding consists in
bursting or breaking the iHdigesti6e hull
which cncloses the minute particles Of
food7 ...n
In the above experiment the data are
based upon pork at $14 per cwt, and corn
at $130 per bushel; but it will apply as
well to othei prices.
The second experiment was exclusively
with new corn, in two forms, wis 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 on the cob made 201 pounds
of pork, fed In the usual way, on the
ground. The same amount shelled, ground
by horse power, and well boiled, made
"a pounds of pork. OF course portion
of that fed on the ear was wasted but II Is
the common plan, and forms but fair test
of the comparative merits of cooked food.
| have made no experiment with sound
new corn, but may have favorable OPP
portunity before the season is past but
would suppose that my experiment with
old corn would form good criterion
to iudgc by.
Thee asks for 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
onghly cold before it is fed that in this
state a larger amount will be eaten, with
more apparent good appetite; that while
scalding 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 Il was all or
nearly all rendered auaildt1s During 8
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 (t6d cOId), and having assisted
In killing all of them, must say that the
prevalent idea that the meat of such pig
Is not as firm as IL fed upon uncooked
food, has proven IN my case to be errone-
ous-though | an lot prepared To say
what the result wol1d have been had the
food been used while warm or hot.-Cor.
Practical Farmer. ,-