Norwich bulletin., 1918-01-02

sf
 perker growing we'll and the utilization of table scraps cuts down the cost of feeding and makes cheap pork for. the family supply or to be sold to be sent to our allies. st
 The average family of five has suf- ficient table waste to furnish one third of the feed required for a pig weighing 100 pounds By using grass and clover to graze the pig. on, very little grain is needed. Corn hominy and wheat mid dlings are of equal value, pound for pound, corn is worth twice as much per bushel as oats for growing pigs, and two and one-half times. as much for fattening pigs. Give enough grain in addition to other feed to keep the pig growing rapidly. It is not profit able to underfeed. A family" pig should be butchered when weighing ITS to 200 pounds. A local butcher can be hired to kill and cut up the pig. Be sure the pig always has plenty of water and keep a mixture of lime, charcoal ashes and salt where the pig can eat it at any time
 Complete directions for butchering and Curing can be had from the Con- necticut Agricultural college, Storrs, Conn.
 During the winter months pig needs a perfectly dry house that is tight enough to prevent draughts. Some bedding should be used. With less protection more feed is required for gain. In summer, protection from the sun by shelter or trees and pro- lection from rain by shelter is essen tial.
 Grass and clever from lawns or back yards, old and surplus vegetables from the garden, fallen and poor apples, kitchen and table waste, surplus milk, and some grain when needed, will keep the pig growing nicely. Pigs may be grazed in summer by keeping in a small movable pen or by belting around the neck and just behind the shoul- ders, tying the belts together and then attaching 8 rope or chain to the belt The best grains to use are wheat lmiddlings, hominy or corn; to eight parts of grain mix one. part of meat scrap same as given to chickens ol 1.-two parts of oil meal if the; scrap is not available. Give enough grain in pig in good condition and growing
 rapidly.
 The original cost of 25 pound tc
 50 pound pig will probably be from S to $10, or, 20 to 30 cents per pound l The cost of the feed to be purchased
 for each pound of gain will vary greatly according to the amount ot waste and forage used. Pig club mem
 bers have made pork this year or grain alone at cost of 8 to F cent. per pound. This can usually be re.
 duced by half or more with family
 of five or six to save wastes from Ont girl last year grew. a nice fat pig or l grass, table wastes and surplus mill from one COW with not 2 cent spen
 for feed. ..,s !.
 The profit will depend on, how, tn,
 pig is disposed of. If butchered O Icured at home the hams and shoulder will often pay for all money expended
 The dressed weight of a 200 pound pi, will be about 150 pounds. Almost one ? third of this will be hams and shoul
 ders, which shrink about 10 per cent on being cured. Part of the remain i der will be eaten fresh, as pork chops lsausage, spareribs, backbone, head Isome made into lard for cooking pur poses, and the other cured. Whel
 cured for home use the product shoul | be worth, not including labor cost
 and value of table wastes, from t-w. to five times its costs.-J. A. Simmt l Connecticut Agricultural College. -.-.-