St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-04-26
HOGS IN WISCONSIN.
Some of the Opinions and Expe-
rience Given by the Farmers.


rience Given by the Farmers.
At an agricultural institute at Wauke-
sha, Wis, much of the time was devoted
to swine-the best bree DIS, breeding.
feeding, etc. Both science and practice
were well represented in the discussion.
A few extracts will be found of interest.
Mr.. kerrOw said he considers eXer-
else essential to the health of growing
animals, and therefore prefers to give
pigs the liberty of the yard or pas
ture in summer. LII rearing breed
ing stock, he would not force
them quite as much as those intended
for the market. The health of the ami
NAL requires great precautions in feed
ing. In conclusion Mr.. Kerrow assert
ed that the American hog, if carefully
fed and cured, would produce pork good
enough to satisfy the daintiest epicure.
Thomas Conway-Give hogs the right
kind of food. Glover is one of the best
hog foods, but is alone too bulky for the
stomach of the hog, and should be sup
plemented with grain. The elements
of nutrition are not found in any single
article. Whey should be fed sweet.
Sour food of any kind is of
questionable value. Good oats are
an excellent hog ration, being
rich in nitrogen. The greater the
growth with given amount of food,
the greater the muscular develop
ment. A higher degree of muscularity
indicates a condition of the system
least liable to disease. Pigs should not
be confined more than sixty days. In
the fall, when the pigs are taken out of
the pasture, feed roots cooked as for
the table, mixed with ground feed.
Mr. HOyjn-V nod two pairb bOrc VI, bn
raised hogs. One fed his pigs in the
ordinary way; the other turned his pigs
in the spring of the year into clover
pasture and kept them there and fed
and fattened them in that same
field. He had enough hogs to make
two car loads. The first ship
ment went into Chicago, and were
Immediately sold to go to Philadelphia
because they had the bone and muscle
to stand shipment. They brought five
cents a hundred more than any hogs
that came into the Chicago market that
day. The other man was obliged to sell
his hogs at home for what he could get.
Prof. Henry-With the average build
Of hogs and the breeds we handle. the
Berkshire and Poland China, the hog
pounds. The most pork is made with
the least feed with the young pig after
he is weaned; pound of
pork can then be produced at
less cost than at any other time.
When the hog reaches weight of 800
pounds he has to support that 800
pounds i'll addition to laying On weight.
1t will take four and one-haIf pounds of
feed to make one pound of pork when
the hog weighs 100 pounds; when the
hog weighs $50 it will take seven
pounds.
Mr.. Sawyer having said the hog
cholera could be avoided if breeders and
feeders would manage to have their
blood more strong and vigorous, by Sc
lection of breeding animals, and feed
ing less corn and more and muscle-prO-
ducing food, to this Mr.. Van Duzen
said:
Mr.. Van Duzen-I do not think we
can safely trust this line of feeding as a
cure for hog cholera. learned from an
experience | had few years ago that
we cannot expect to avoid it by feeding.
Three years ago I did very we'll by buy
ing spring pigs, and l also fed
some wintered hogs brought. from
the West. The pigs were the
money, although l paid more than 10
fed on silage, and when about three
months old caught the cholera from pigs
in an adjacent field. Not one of the pigs
had been fed bit of corn, yet notWith-
standing, | lost about 80 per cent of
them. 1t is not safe to expect to avoid
the disease by this process of feeding.