Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1881-04-20
Economy I'm Feeding Pigs.

Economy in feeding is necessary
if there is TO be any profit in the
making of pork. More flesh and
fat can be extracted from food Of
any kind when it is cooked. Some
things are comparatively valueless
when fed in raw state. but when
cooked are excellent food and deci-
dedly fattening in character. The
most remarkable OF this class Of
food are potatoes, which require to
be cooked in order to be digestible.
When cooked the starch in them,
the fattening portiOn-is readily
assimilated in the stomach; but
when fed raw, it is otherwise. Raw
potatoes are therefore among the
poorest kinds of feed for swine; but
when cooked they are among the
very best. The nutritive value OF
corn is also nearly doubled by be-
ing thoroughly cooked. When fed
raw a considerable portion passes
through the stomach, especially ii
it is dry and hard, without the
least chemical change and quite a
percentage is not digested. Where
corn is very cheap and fuel and
labor dear, it will pay best to feed
raw, but where the relation Is
otherwise and corn is high in price
and fuel and labor cheap, it will al
ways pay best to cook 1t. Wheth-
this important article Of food should
be fed raw or cooked depends
therefore upon circumstances which
must govern every farmer, rather
than upon any arbitrary rules
Next to cooking, grinding is the
most important condition IN the
preparation OF grain of any kind
All ground food is better fitted for
digestion in the stomach and as
similation, especially if it is fed
whole. No animal when hungry
will feed slowly enough to properly
masticate as rapidly as possible
Such a mass of unmasticated food
will not be fully digested and, Of
course, will be voided without the
animal receiving the full benefit
from it. 1t serves to stop hunger.
but does not make its proper quota
Of fat. Halt the quantity put in
a co ndition to be fully digested,
would add more to the growth Of
the body than the whole quantity.
As pigs are usually fed, it may be
set down as an assured fact that
there is loss Of fully one-half OF
the food unless we give the credit
TO the manure, which is an expen-
sive way Of adding value to it
How ever cheap corn may be, this
is,not a profitable way of feeding
tor in such localities manure has
proportiOnstely small value, as it is
not needed. The mller's toll-one
tenth for grinding-must be taken
INTO account and tine expense Of TAX
ing to and from the mill, in con-
sidering the cost, so that the value
y of ground feed Is relative one, land
must also be determined By The
circumstances. -,
Soaking the grain to condition
of softless so as to make it more
readily digesiible, will save the
milIer's toll and make it more pro-
fitable in some cases than to have
it ground. When grain is thus
prepared pigs will do well on it. In
cool weAthet it may be soaked foI
IS hours and should be fully this
length OF time to put it in the best
condition for feeding. In hot
weather the time for soaking should
DO less. or else the grain may be-
come tainted and unpslatable for
pigs, The first degree Of iermen-
tation, an acid state, is the proper
one, the most palaiable and health
III for pigs. Beyond that fermen-
alton is not fit for pigs or any
other animals 10 eat.
The preparation Of food, there
fore, requires careful attention thai
may be properly and prof tably
utilized. Most vegetables may be
rendered more valuable by cooking
and when this is done, they should
be mixed with bran or meal t.