The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1892-11-12
FARM AND HOUSEHOLD.
HOW TO PRODUCE FAT AND
HEALTHY .PORKERS.
Quality . Necessary Part OF siop-That
sheep Taste--Fodder Corn-Poui-
try Pickings and House,
hold Helps.
Points In Care OF Pigs.

pig depends the value OF the hog.
The Indifferent care given TO so many
pigs is the great cause OF the poor
quality OF hogs put on the market
every year. With some mon tho
great opportunity to make choice
pork has slipped away before they got
ready to commence WORK. When they
get ready. they have poor stunted
shoat to work with. In every day
work with young pig the growth is so
regular as to be hard to perceive. Yet
all careful experiments prove the fact
that the young ply makes the greatest
growth for amount OF food rs COM
pared with the we'll grown and de-
veloped hog. Judging by experience,
hogs always appeared TO us TO mako
the fastest growth ut from 175 TO 250
pounds and we would accept our
correct were not the we'll attcsted
experimental facts against us. In the
light OF these facts the man that wants
the most there Is in them will com
mence his care at the earliest possible
moment He will have a care as to
the quality OF the animals coupled for
the production OF the expected pigs
will have much care OF the dam while
carrying the pigs will know that she
has proper feed for her own perfect
health and the development OF the
embryo young.
II such foods as produce muscular
development are In search and re-
uuire effort and motion to secure them,
the development OF the sow will be
such as to secure the proper develop
ment OF the young. The SOW fatted
on rich grain Is apt TO produce weak
pigs while the SOW kept on grass.
roots aud the masts OF the forest
foods that she must gather by con-
tinual motion-will produce strong.
vigorous pigs. We are too prone to
feed the foods that are the most con.
venient without giving due regard to
the demands OF nature. Seldom Is
due care taken to feed the pigs
through the dam. before or after
birth. The real worth OF the dam
growing the pigs to weaving time is
not as rule placed at MS high an
estimate as it should be. The
| SOW is usually well fed till
the pigs begin to eat then
the greater attention is given
to the pigs. as shown by the
low condition the sows are often found
in. Some will answer that they are
low in flesh because they are good
! suckers. !. This is not always true 1t
is hardly to be expected that she will
hold up to the weight Immediately
after narrowing. yet it is not necessary
+, that she should become walking
skeleton. Pigs we'll fed through the
dam will mako pork as fast for
amount of food consumed. as they
when they consume all food for them
selves; consequently it stands TO rea-
son that the SOW should be highly fed
while sucking. and with proper foods.
| We have ruined many valuable filters
by feeding too high. by being In too
big hurry to have the pigs fat and
plump. Our most serious mistakes
were made by too high and rich feed
ing when tho pigs were three or four
weeks old. At that age it was our
aim to have tho pigs commence eat
l X.
stinted quantities. Under this treat
ment the pigs would scour and in
our haste TO have them moving on.
the trouble would become chronic.
and often result in the total loss OF
the pigs.
There Is n limit to this forcing mat
ter. and 1t is found in moving eau
tiously at this age, The pigs may
not please tho eye so we'll in their
plumpness but they should in their
rangy appearance. Our custom now
is to let tho pigs commence eating
corn as soon as they will says the
Ohio Farmer by being with the sows
while they eat their ration OF corn
thrown to them on the cob. We do
| not feed corn meaL as we have not q
mill on tho farm and the toll and the
4 expense Of going to the mill would
overbalancc the benefit obtained. We
teach the pigs 10 drink at three to
four weeks old by giving skim milk
or fresh milk, in troughs separate
from Their dams In convenient places
/ where they will find it. From this
drink we soon have them drink
slop. For making STOP we
use brown and white mid
dlinga mixed in the proportions
found in the grain before grinding
Over the required amount OF mid.
dlings we pour the skim milk we may
have along with the kitchen Stops.
just now we have thirty-nine head OF
pigs that are we'll started to eating.
For this number we pour in the
trough one-half bushel OF middlings
and over this pour from four to six
gallons OF skim milk and kitchen
slops. The pigs are allowed at once
4 TO eat what they want BY feeding
in this way there Is no risk from sour
slop as the kitchen Stops used accu-
mulate between feeding times We
only feed twice e. day. II is convent
emit to feed in this way rs the guam
tity OF slop accumulated Is sufficient
and more. TO meet tho wants OF the
pigs and IL saves tho trouble OF mix.
ing the slop In tub or barrel.
When they require moro feed
than tho accumulated slop will
moistcn properly. we will have
N sring into uso tho sloDtub and usf