The Madison journal. (Tallulah, Madison Parish, La.) 1888-current, 1915-03-06

will not produce so many pigs in each
litter as when bred only once a year,
but more pigs should be raised in a
year from each SOW.
1t does not pay to try to raise hogs
on grain alone. In fact, the profit in
pig raising. especially in the South,
depends directly on the amount of pas
ture Of some kind used to enable the
pig to make its gain in weight. OF the
southern forage crops peanuts, soy
beans, rape and cowpeas are especially
valuable. Now, these are not avail
able all through the year, therefore We
use a series Of crops. For example,
have some winter oats on which the
sows can turned as soon as the pigs
are a week or two old. When these
are gone put the pigs on good Ber-
muda and lespedeza pasture. Have a
crop of soy beans or cowpeas coming
and turn the pigs on this after wean-
Ing, keeping the sows on the Ber-
muda. When these are gone put the
pigs in a peanut patch, and finish fat
tening them on rape.
The pigs should be weaned at ten or
twelve weeks of age and should then
weigh about 80 pounds. They should
have learned to eat a little grain by
going to the sow's trough. Then be-
gin to feed them. Give them every
day grain equal to per cent of their
weight. A pig weighing 80 pounds
should have Sc pounds of grain; ten
pigs OF this weight, six pounds, etc.
Divide this into two feeds, morning
and evening. This amount of grain
will make them grow nicely on good
pasture. AS they grow, increase the
amount of grain. When they weigh
about 125 pounds give them 3 per cent
OF their weight in grain, and when
they weigh about $50 pounds each give
them 4 per cent and finish them of,
in the winter on a cool
day. Pigs properly fed should weigh
200 pounds at nine months old. Do not
feed cottonseed meal to hogs.
It is not necessary to spend lot of
money to carry out such a plan. OF
course, the Bermuda pasture where
the sows are turned should have a
good fence. The crops on which the
pigs are grazed can be fenced with
homemade hurdles of lumber or woven
wire, which may be moved as desired,
and the pigs will stay in it while the |
pasture is good. Ten pigs can be |
kept on half an acre of one of the |
crops mentioned above from four to
eight weeks, depending on their size.
8. A poor pig is not worth raising or
feeding. Your pigs should be sired
BY a good pure-bred Duroc Jersey,
Berkshire, or Poland China boar. After
you have decided which of, the three
you want, stick to the same breed and
IN little while you will have pigs
which are very much alike, a model
or others, and an advertisement for
your community. II you can afford it,
start with good grade sows. II not,
natives (razorbacks) will do. White
Digs should not be used In the South,
Is they sunburn badly.
4. Expensive houses are not neces.
AIRY for hogs in the South. Give the
ow dry place to farrow, a pen we'll
'edded and sheltered from cold winds
md storms, and both she and the pigs
will do well. Little pigs that get
hilled or wet soon after birth often
lie or grow into "runts." II there is
10 suitable place around the farm for
ne SOW, make lean-to with poles,
bout 10 by IL feet, six feet high in
ront and four feet high behind, facing
to the south, and thatch it with
traw, cheap hay, or even cornstalks,
nd the litter will be we'll housed.
lake the thatch roof higher in the
liddle than at the sides and smooth
down so that rain will run of.
Two sows should raise five pigs
ach, giving the farmer ten pigs to
laughter. These pigs should weigh,
hen slaughtered, 200 pounds each.
laking 1000 pounds of live weight.
his costs about 3k cents per pound
make In the South under the system !
escribed above, which is an original ,
ost OF $40. Killing will cost not over !,
D. The loss in dressing is about 30 :
er cent of the live weight, or 600 ,
ounds on ten pigs. so that 1.4Oo
ounds OF dressed pork is on hand aft. !
siaughtering. II you can get a local .
e plant to chill and cure the meat
" you, the manager should charge
OF over four cents per pound, which
$50. Then the meat loses weight ]
curing, amounting to about one cent A
er pound, or $14. The total cost of
le meat is about as follows: -
aising 1000 pounds, at S1s cents
per pound SO
hiihS ........ ................
uring 1,4OO pounds. at 4 cents Y
per pound Sc i
lrinkage on 1,4O0 pounds, at 1
cent per pound ................ IA r.
Ao|dI $500. 1890. $l4b