Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1876-02-18
How Much Pork in a Bushcl O.
Corn?


In times like the present many far
mers are led to look back, and now
can see where they missed it by al
lowing their stock of hogs to run
down. Hogs are now six cents pei
pound, and corn twenty cents PEI
bushel, or below. With good
breed Of hogs, properly fed and shell
tered, one bushel of corn will make
ten pounds of pork. But as corn Is
inferior this year, we will allow that
it takes fifteen bushels to make one
hundred pounds of pork. With pork
at six cents this gives forty cents fol
each bushel of corn. But this is 4
low calculations far better results can
be obtained. 1t has been demonstra,
ted by numerous experiments, made
by different parties, that there is at
least fifteen pounds Of pork in bush.
ell OF corn. But to obtain that
amount requires, FIRST, good breed
of hogs; second, favorable time for
feeding; third, a suitable place in
which to feed, tonrth, the corn fed
to be either soaked or cracked; ffth,
an abundance of pure water to be ac-
cessible at all times. In addition to
the above | would recommend that
hogs confined for fattenlng be fed
once a week a tablespoonful of Ne
wins hog cholera medicine, and that
a box Of salt and ashes, at the rate of
a tablespoonful of salt to q pint OF
ashes, be kept where the hogs can go
and lick at pleasure. l will now take
these points up i'll the order that |
have given them.
First. AS to breed. The hogs
must be of one of the pure breeds by
being sired by thoroughbred male.
The day is past for breeding grades
together; and those who still adhere
to this practice must be satisfied with
small, uneven hogs, and to make six
or eight pounds Of pork to Il bushel
Of corn. The sooner farmers open
their eyes to these facts the sooner
will they learn to make the most out
Of their corn. A thoroughbred boar
at fifty dollars, to man that raises
one hundred pigs, only adds fifty cents
to the first cost of each pig, which is
but small item compared to the real
value of his pigs, even for the first
year. But that is not all; it lays the
foundation for future breeding in
giving him 4 fine Tot OF hall blood
sows for his future stock, of which
he will not only feel proud, but he
will feel so much interest in them
that he will take extra care of them,
and be encouraged to follow the ex-
ample thus gained by purchasing the
best males he can get, and by pro-
yiding suitable quarters for his hogs.
as result, he not only has better
hogs, but his hogs are better cared
for.
Second. A favorable time for feed
ing. The most favorable time for
full feeding is in the fall or SPRING
Hogs do their best when the weather
is not too hot or too cold. Every
farmer should have a pasture for his
hogs. IT he has not clover, he should
SOW early in the spring, oats, wheat,
and rye mixed, and when four inches
high turn his hogs on it. II the pas
ture is large enough to keep his hogs
in full feed three or four months, they
are rs well off with but a small
amount of corn. The grass puts the
system in good condition for fall fat
tenlng. AS soon as the grass fails
commence to tatten. If the weather
is still hot, give your hogs plenty Of
shelter from the sun.
THIRD. The place to feed. In the
early fall they may be fed in the pas
ture; but as soon as the cool rains
appear they should be furnished with
a dry place in which to sleep, and as
the weather grows colder they may
be confined to closer quarters, and
fed all that they will consume of
either new corn, or old corn sottened
by cooking or soaking. An occa-
sional feed OF roots or pumpkins will
be relished very much and will help
to keep them i'll appetite. The feed
ing should be confined to one person,
who should keep close watch to note
as near as possible how much the
hogs will consume; if their appetites
fail, to change feed or lessen the
and to try to supply their
every want.
Fourth. | have mainly answered
this point. 1t has been fully demon
strated that either cooked or soaked
corn produces the best results in
using whole corn. Those who have
facilities for grinding and cooking
may obtain better results.
Fifth. Hogs drink large amount
of water, if where it can be had often,
in warm weather. The
hog is warm-blood animal, and will
suffer in warm weather unless furn-
ished a plentiful supply of water.
On the next point, some may OBJ
ject to giving medicine to well ami
mails; but it is an old saying that
Gan ounce Of preventive is worth
a pound Of cure" When a hog is
shut up to fatten he is removed from
his natural condition. The process is
to some extent artificial. HIS blood
becomes thick, his system more or
less torpid, the process Of fattcning a
forced one. Now, whatever tends to
keep the blood in healthy condition
and assist nature in sustaining the
highest condition Of the digestive
process, without overtaking the sys-
TEN, must result in good, and not
only aid in fastening the fattcning
but at the same time keep the hog in
healthy condition, and thereby save
the interest Of those who arc called
upon to eat pork.
ROBERT MARSHALL.
Ames, Iowa.