The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1899-02-28
RAISING HOGS.
A Valuable Adjunct to Good Farming
In New England.

n taIuaDle ADJUNCT TO GOO0 framing
In New England.
The pig raising industry in eastern
states has suffered from the competition
of the west, and farmers find small en-
enlargement to persevere in it. But, as
a writer in The New England Home
stead remarks, if a demand can be slim
ulated for a home grown product Of a
quality superior in every particular to
the western it would be the means of
reyiving an old time industry that has
always proved a valuable adjunct to
good farming. He suggests hat there
are in every village and city of any con
siderable size families that would be
only too glad to use a home grown prod
uct at an advanced price. Young men in
the various localities where the condi-
tiops are favorable for trade and who
have enterprise and a taste for such
work could engage in nothing better
than developing a trade for such prod
uct. A reasonable advance in the price
of home grown pigs over the low price
of the western would encourage farmers
to grow a supply for establishments in
the various localities.
The home grown product could be
afforded at a price to the consumer that
would insure sales of sufficient magni-
tude to the packer to encourage him,
and in turn the farmer would be able to
secure the advance that would enable
him to rear and fatten the pigs. A dis
couraging feature of the pig business is
the attempt to fatten pigs that have no
gain in them. If a farmer raises his
own pigs, he ought to raise good ones,
and the man that buys would be the
gamer in the end by paying the extra
half dollar that would secure the best.
This farmer further says: In this
portion Of the country where local preju-
dice is against a black hog, / think one
can make no mistake in choosing good,
we'll made, medium Yorkshire sows
and a fine. trinity built Chester White
boar for the sire. l think it a great mis-
take to keep any pig for breeding pur-
poses that does not possess every valua-
BILE property, but in making a selection,
if it is necessary to leave out any of the
points, drop the fancy ones. Do not
breed from a boar or sow that has light
headquarters, and the breeder who
knows what is for his interest will not
have one such creature on his premises.
Discouragements in this business come
to the farmer through loss by disease.
There may be sufficient reasons in many
instances for such unfavorable circum-
stances, but I am unable to understand
why it is so.
During my 80 years. experience with
pigs / know that where quarters were
kept in reasonably good condition from
a sanitary point of view I was never
troubled by disease. There is always
some part of a pig pen that can be
washed. The sides, whether they be of
masonry or wood, can be easily scrubbed
with a broom and boiling water, to be
followed with a saturated solution of
sulphate of iron. This is but the work
of a few minutes and may be the means
of saving hundreds of dollars worth of
pigs. Wash floors and any portions of
such places that can be so treated, and I
think all who try 1t will be pleased
with the result.
Proper feed is an important element
to be considered. So far as my own OBJ
servation goes, sloppy feed for every
thing of the pig kind is the best, be-
cause it always produces the same uni
form good results. Grain and vegeta-
bles, with the exception of sugar beets,
should always be cooked and always
fed warm. The digestive system is then
less liable to suffer from irritation
caused by unoooked feed or a chill, the
result of taking cold feed into the sys-
tenn. Swill from hotels should be mixed
with soalding water and fed warm.
Grease in the swill is to be avoided as
much as possible, especially in the case
of young pigs, as it induces scour
which is a very Objectionable feature.
Do not compel pigs to occupy a wet cold
bed. Whatever material is used it will
work into the anu profitably. Let
the quarters be cleaned and replenisbed
with fresh bedding often enough to Sc
cure a healthful and comfortable condi-
ton.