The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1869-10-01


Thomas J. Edge. Of Chester. county.
Pm, in snsw er 10 the inquiries OF the eui-
tor of the Practical Farmer, gives tiat
paper report OF his experiments, which
connot fail to be read with interest by al
engaged in making pork pork: ,,l
MY FIRST experiment was win oiu
corn, in three forms, viz: shelled ana ied
Whole; ground aud made into slop with
cold water, and ground and thoroughly
cooked.
The pigs, five in number, were from
the SAME litter. and were the produce OF
n good common SOW crossed Win "A,
Berkshire boar.
In each case the food was given them
ms fast as consumed, and all possible care
taken 10 avoid any waste OF irregularity
o. feeding; ia every case OF change OF
food three days was allowed before the
weighing for The experiment, III order
that the effect OF sudden and entire
change OF diet might not effect the re-
suit.
found that five bushels Of whole corn
made 473 pounds OF pork. Five bushels
(less milicr's toll OF corn, ground and
made into thick slop with cold water.
made 54A pounds Of pork. The sane
amount OF meal. well boiled and fed cold.
made s3S pounds Of pork.
With the whole corn the pigs had the
Stops from the kitchen mo milk and for
drink with the boiled mush, one or two
quarts were thinned with cold water or
Stop from the house; in each case the
house Stop was used in some form or
other. hut all the milk was reserved for
small pigs.
The fifteen bushels Of corn cost 81 80
per bushel. aud thee will notice that
while the pork made from the whole COZ n.
barely paid for the corn,. and that from
The same amount OF ground corn cooked.
paid the whole cost of the corn and lit
tie more than one dollar per bushel 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 econo-
my of profitable feeding consists in
bursting of or breaking the indigestible
hull which encloses the minute particles
Of the food?
In the above experiment the data are
based upon pork at $l4 per cwt., and
corn at $3.50 per bushcl, but it will APP
ply as well to other prices.
The sebOnd experiment was exclusive
~ with new corn, in two ferns. viz: OH
the ear. aud shelled and ground before
boiling, and all in each case was what we
know as "nubbns" or soft corn. The
best Of this class of corn was reserved
for the pigs and the worst fed to the cat
tie. Ten bushels on the cob made 201
pounds Of pork, fed in the usual way, Oh
the ground. The same amount shelled.
ground by horse power, and made 81
81 pounds OF pork. Ffcourse 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 coked
food. / have made no experiment OF
sound new corn but may have iavora-
BILE opportunity before the season is past,
but would suppose that my experiment
with old corn would form a good critic
rion to judge by.
Thee asks for any indirect point!
which may have been noticed during the
experiments. have found that there i,
economy in allowing the food to become
thoroughly cold before it is fed; that in
this state larger amount will be eaten,
with more appapent good appetite: that
while scalding is beneficial, thorough and
prolonged cooking under pressure j.
more economical. In more tn IN one case
fastened the lids Of the barrels down
until the pressure was us high as five
pounds per square inch in the barrel and
steamer, and examination into the condi-
ton of the food convinced me that its
glObules were thoroughly bursted, and
it was all or nearly all rendered availa-
BILE. During 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 (fed cold,) and having as
sisted in killing all Of them. must say
that the prevalent idea that the meat OF
such pigs Is not as firm as if fed upon
uncooked food, has proven, in my case,
to be crroneous--thOug am not pre-
pared TO say what the result would have
been had the food been used while warm
Another correspondent Of the same
paper. in speaking Of the value Of pota-
toes when cooked for hogs, says:
Il have demonstrated to my own salts
faction, with the use of Prindlc steamer
and careful weighing. that while five
bushels OF boiled mush (hasty-pdding
will make eighty-four pounds Of pork
three bushels of meal and five Of pota
toes will make seventy-two and onc-hali
pounds Of pork. do not wish it to be
understood that the five bushels OF pota.
toes made the extra twenty-five and one.