The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1884-12-12
PIG FEEDING AND PORK.
How to Produce Mountain of Fat from
a Healthy Little Pig.


a Healthy Little Pig.
So long as there is demand for fat
hogs there must be a supply; and, Of
course, the question with the farmer is,
how can most rapidly and cheaply
produce the largest possible mountain
of fat from my, at present healthy little
pig? Prof Browne, of the Ontario Ag
ricultural College, after testing the
question with o large number of ami
mails and in variety of ways, declares
that "raw peas are fifty per cent. cheap
er than cooked peas, and cheaper than
Indian corn in any form" OF course
the latter point would depend upon the
price of the two commodities. As to
the best manner of feeding, a farmer
neighbor of mine, who raises one or
two very fat hogs every year. finds that
upon the one-meal-a-day plan he never
fails to secure Q a large frame, (2)
extreme fairness finally. and (3) free
dom from sickness, all of which he hui
morously attributes to az excepting EN-
happy and contentcd."
His neighbors' pigs, fed three or four
times day, are, so he says, ''squealing
all the time they amt catin' y while his
own "get up and eat their one So Iare
meal, and then lie down an sleep most
of the time" One season, raising three
pigs, he made q. c., exclusive of weight
of the animals when he bought then)
1850 pounds of pork in $50 days, an
average of seven pounds or two and one
third pounds, each, q day. The las;
two months the trio consumed, on az
average, ten quarts raw corn-meal
day. The dry meal was turned on q
of fresh water "a pailful or twe) in tl
trough. Thus only were they waterc!
and fed. When killed, though na
fully up to the Straasburgh geese,
which are fed for fat livers for tn.
famous pates de foie gras so bcs,ved By
gourmets) and which are so accurately
diagnosed By the expert attendant, tina.
only those are killed to-day that would
die an unnatural death from ''live:
complaint" tomorrow; still the fat dis
ease was developed fully up to, in fact,
above the average.
So much for the question of excess
lively fat, instead of meaty or fleshy
animals. With regard to the dcsir-
ability of hogs of the latter class, an
observing writer has remarked that
out-of-door pigs would not show so
well at the fairs, and would probably
be passed by judges and people who
have been taught only to admire only
tie fat and helpless things which get
the prizes, and which are. truly enough
well adapted to fill lard kegs; but the
standard of perfection should be a pig
which will make the most ham with
the least waste of fat, the largest and
deepest sides with the most lean meat.
1t should also have bone enough to
allow it to stand up and help itself TO
food and carry with it the evidence o.
health and development in all its parts.
Without work or exercise. the
muscular system, that is the flesh or
lean meat, can never be largely de-
veloped. but on the contrary, it begins
to degenerate. with all living creatures
the moment exercise ceases. The out
door air and exercise which makes the
muscle, will as surely develop the whole
organism, and not only produce g long,
large frame, and furnish the solid leg
bones to bear It erect. An acquaint-
ancc who pridcs himself on raising lin
n barn cellar on a manure heap!)
.'healthy pig pork" for his own family,
instead of buying the Western produced
article (where the poor animals are ex-
posed to pure cir and corn on the cob)
once remarked of his Christmas pig:
"Why, even the bones are so tender
that they chew up almost like the meat
itself!' This illustrates l NAV say il
passing, the condition of fat. ''rickety"
children. No matter how '.hard and
good their fat is described to be, it is
the kind l have been talking about; and
if we could look beneath the wretched
stuff, we would find the muscular and
nervous systems very lean and atten-
uated just as we do in the case of fat
sheep and hogs.-C. E. Paige II. d..
in n. Z. Tribune