Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-09-04
FARM EDUCATION
The Cost of Making One Hun
dred Pounds of Pork
BY DIR. ANDREW M. SOULE

dred Pounds of Pork
j. S. Y, Ty Ty, Ga, writes:
Can you tell me about what it
costs to feed a pig up until he
weighs 100 pounds?
The cost of raising pigs up to the
4 point where they weigh 100 pounds
is influenced by many things and l
do not presume I could give you fig
ures which would be very accurate
In any event. Possibly the best way
for me 60 answer your inquiry is
by proceeding along a different line,
and advise you as to the amount of
grain required by hogs at different
weights and ages.
The average of many feeding trials
shows that hogs weighing Is to
so pounds consume about p pounds
of feed per day, make an average
gsjn of 8 pound per day, and re-
caire 2S3 pounds of feed for 100
Eoruds of gain.
Hogs weighing SO to 100 pounds
consume approximately "a pounds
tof fede per day, make an average
gain of s. pound per day, and re-
quire 400 pounds of feed for 100
pounds of gain.
Hogs weighing 100 to $50 pounds
consume about As pounds of feeo
per day and make an average gain
of IL pounds per day. They re-
Quire 437 pounds of feed for 100
pounds of gain.
Hogs weighing $50 to 200 pounds
require about SO pounds of feed
1>per DAY, make an average gain of
1.2Ak4nds per day, and require 49,
pounds Eof feed for 100 pounds OF
..gain.
Hogs weighing 200 to ESQ pounds
consume about 6S pounds of feed
per day, make an average gain of
LIS pounds per day, and require 49S
pounds of feed for 100 pounds Of
gain.
Hogs weighing $50 to 800 pounds
consume about IA pounds of feed
per day, make an average gain OF
Us pounds per day, and require Sill
pounds of feed for 100 pounds of
gain.
Hogs weighing 300 to $50 pounds
consume rs pounds of feed per day,
make an average gain of Ia pounds
per day, and require 535 pounds Of
feed for 100 pounds of gain.
Blight: Its Cause and Control in
Orchards
G. P, Buckhead, Ca, writes:
Please tell me what to do for
blight on pear trees and for
young pecan trees about three
years old whose tops have died
down, but whose roots have sent
up new shoots. Will it injure
z fig bushes and fruit and shade
trees to saw out the dead limbs
now? Also tell me when and
how to plant fall Irish potatoes
for the market and give the best
method Of cultivation. Please
send me a recipe for making
sauerkraut.
Pear blight is an exceedingly diff
cult disease to deal with. Practically
all the pears which have ever been
set out in this country have sue
cumbed to this disease: The Kieffer
and the Pineapple pears appear to
be exceptions to this rule. These
pears. however, have no value for
edible purposes, but, if properly ham
died, make a fairly good canned
product
The only means of fighting blight
in the pear tree seems to be that of
cutting off the affected limbs. These
should be cut off we'll below the
point of disease. Burning consti-
tutes the proper disposition to make
of these branches. You should have
q strong solution of corrosive subli-
mate in which to dip the shears be-
fore fresh cut is made. Corrosive
sublimate. as you doubtless know,
, Is a deadly poison, and it should,
therefore, be handled very carefully,
and when you are through with it,
pour it out in a hole in the ground
where it cannot possibly do any
f1at1oaro oar6Iip of Hi oh in
any type of tree is carried forward
. on the same basis.
I am unable to say as to whether
you should try to save your pecan
trees or not. If they are just young
trees, it may be worth while. Prob
ably, however, the shoots to which
you refer are coming out below the
bud, and, in that event, it would
be best to dig up these trees and re-
place them with those known to pos
sess desirable qualities. 1t is a
great waste of money to allow the
|. land to be occupied by an ineffi-
eient strain of pecans. These trees
vary much as o their ability to
pear and yield. Therefore, the set
ting out of standard varieties of pc
cans is the practice for you to fol
low.
NoduSi M ddL may NC 1llclItC AOl-
lows:
The outer green leaves of the cab
bage should be removed, just as in
preparation for boiling. Quarter the
heads and slice off the core on each
quarter. a Cut into thin slices with
large 800 and pack Immediately
INTO a Ssectly clean key, tub, or
crock, sailing in proportion of one
pound of salt to forty pounds of cab
bage. When the barrel or crock is
tearly full, the cabbage should be
pressed down as firmly as possible
Ind covered with a clean board. The
salt soon extracts the juice from the
cabbage, and a weight of clean brick
Or stone should be added to cause
the brine to rise above the cover.
AS soon as gas bubbles cease to rise,
The scum should be removed if
any has formed and a. laypr~ of hot