The advocate., 1897-09-22
A Scientific View Of the PIG,

1t may perhaps be almost needless to
observe that again and again has the pig
been strongly recommended as the most
profitable meat-pr0ducer the farmer has
at his disposal, by authorities possessing
unquestionable claims upon our thought
full attention, whether we consider those
likely to approach the subject on theO-
retical lines chiefly, or others whose
knowledge Is Of more distinctly prac-
tical character For some time past,
owing to various causes, the value Of
pigs has, of course, been seriously de-
pressed such abnormal adverse circum-
stances, however unavoidable or unnec-
essary in themselves, unfortunately in
evitably Disgusting and overcoming the
natural advantages pertaining to these
animals. But more recently highly
welcome change appears to have become
inaugurated, as statements from numer-
GUS quarters reach us concerning note
worthy development in the demand for
them, accompanied by consequent ma
terially improved prices.
Doubtless one important factor which
assists to promote healthier tone in
this particular branch Of trade is the
cheapness Of suitable feeding stuffs, as
this necessarily proves conducive to
conditions that will render fattening
remunerative. The constitution and at
tributes of a pigs digestive apparatus
confer upon it the property Of particu-
larly active assimilative powers, where
by 1t is distinguished Enthusiastically
from animals of the ruminant order
Nevertheless, when conditions permit
ting just comparisons prevail, evidence
seems to be forthcoming which demon
strates that the more exclusively diges-
tive capabilities Of pigs are fully equal
to those enjoyed by the others. 1t has
been shown that these animals are able
TO digest vegetable fiber as a cOnstit-
uent of their diet if it is supplied in IA
yorable condition, but nature has not
adapted them to deal with bulky food
Of this description normally, for they
demand a form of nourishment whose
principles are more concentrated; there
fore their ability to utilize animal sub
stances affords no occasion for surprise.
It is the remarkably powerful assim-
ilative functions they display in con-
junction with the concentrated and
easily-digested food farmers are in the
habit of providing for fattening pigs
hatenables them to consume more nOur-
ishment in proportion to their weight
than either sheep or oxen. This being
the case, they will, obviously enough,
also gain weight with greater rapidity;
Furthermore, the pig with its large food
consumption is required to eXpend
smaller amount on heat and work, hence
a larger quantity remains for storing
as increase. Again, not only is the
acquisition of weight quicker, but the
increase yielded is very materially
greater in proportion to the food re-
ceiVed
Careful investigation has proved that
Of all animals raised on the farm, pigs
furnish the largest quantity of fat and
the smallest proportion of nitrogenOus
matters; moreover it is found they con-
tain the least Of all the important ash
cOmponents or mineral ingredients. AS
result OF reliable experiments, we are
also provided with the interesting and
striking information that whereas some
GO per cent. of the tasted live weight of
fat OK becomes available as butchers
carcass, and rather less in the case Of
sheep, fat pig affords, under similar
conditions, about SO per cent. Thus we
see beyond question the pig, with its
rapid feeding and high rate of increase,
is certainly one of the farmers most
economical and profitable Investments
Mark Lane Express.
Tho Oownhell NuOtarn