The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1886-03-26
coNcERMlMo PICS.

CONCERNING PIGS.
4 Rsformation In Feeding Necessary 70 In
crease the Popularity Of Pork.
The shape of our present fashionable
breeds of pigs is SO different from that
of their progenitots that it may be sup
posed these changes have all been
based upon the true principles of ami
NAL perfection. But these changes
have shown one thing very forcibly.
and that is, that the pig is completely
flexible and plastic in the hands of q
skillful breeder and feeder. The Berk-
shire and Suffolk breeds have been re-
fined in bone until their legs are hardly
capable of sustaining the weight of the
body. Some may be of the opinion
that this is simply the result of breed
| ing, but such opinion is quite errOne-
Gus. This refinement of bone has taken
place mostly in this country, and is
more the result of feeding upon food
inadequate to grow o vigorous frame.
Corn, the universal pig food, IS too
poor in phosphate of lime to grow a
proper proportion Of bone. 1t pro-
duces an undue proportion of fat and
too little muscle and bOne-and this is
much more due to the food than the
breeding.
The old style hogs had too much
muscle and bone. They were grown SO
slowly and SO differently from the pres
ent system of early maturity that the
frame was abundantly developed, and
the fattening period was too short to
properly cover and round out this
overgrOwn frame. The bone was dis
prOpOrtiOned to the flesh; but our pres
ent fashionable pig is carried to the
other extreme.
We believe the refining process, So
called, has been carried too far. and
the pig has lost in constitutional vigor.
1t is not easy to say how much this de-
cadence in constitutional vigOr has had
to do with its many diseases of recent
years. but there can be little doubt
that it has been a prolific cause of its
ills.
Let us say here, that we do not in
tend to be understood that the Berk-
shire and Suffolk breeds are the only
ones that have been subjected to this
excessive refining Of bone. but men,
ton these as an illustration of the
points we are making. This evil will
be reformed when the feeding is re-
formed. We have been pleased to see
the evidence of better understanding
of the true system of feeding young
pigs, SO as to develop first the muscles
and frame. Only few years ago the
only food mentioned was corn, from
the time when the pig wss large
enough to crack corn to market age.
The principal variation from this is
skimmed milk and pasture grass.
These two foods are well adapted to
give muscular development and grow
bone. But only small proportion OF
of pig raiscrs keep dairy and have
skim-milk for feeding, and many dc
not systematically pasture their pigs,
SO that a large proportion of pigs had
very little food after weaving. besides
corn. A proper proportion ct nitro.
genOus food given to the pig during its
first six months, will gradually enlarge
the frame and improve its constitu-
tional vigor. We export some six OF
seven million dollars in value of oil
meal, and this is the most desir-
able food we have for develop
ing young animals, and, used for
this purpose, will pay us much more
money than by its export. The new
process linseed-meal is very rich in all
the elements to grow the muscles and
bones, and ut the same time has a
healthful influence upon the digestive
organs. In feeding fall litters of pigs
through the winter, food of this de-
scription is most important. Wheat
bran is also excellent as a part of the
ration. then middlings may be added.
Middlings is usually as cheap as corn
meal, and much more appropriate for
young pigs. Variety of food is desira-
BILE for all animals. and especially so
for pigs. The skillful feeder has
learned the importance of pleasing the
appetite. Each food has a flavor pecu-
! liar to itself, and qualities peculiar to
it. The greater the variety the better
is the appetite satisfied, and the most
satisfactory will be the growth of the
Early maturity will be the grand
| ACsatuAC III ehC piS, "a VIC AuIuAO' AIASCP'
for breeding, pigs will be matured for
market at twelve months old. This
will produce a pig of three hundred
pounds average live weight-a weight
in best demand in market. 1t is
believed, also. that under this improved
system of feeding, there will be a more
Just proportion between the fat and
lean-in fact all experiments to that
end have proved this to be the case.
When pork shall become more whole
some, home consumption will be greatly
increased, and we shall not be quite SO
anxious about the export of pork. but
this improvement in pork will also help
its sale in Europe. We look for a
steady improvement in the pig of the
future.-NdtiOnal Lire Stock journal.
| HOUSE DRESSES.
Economical Hints for Ladies DESTROYS OF
| SAVING Money.