Special report of the Indiana state board of agriculture on the hog

imaSF 395

THE HOG

SPECIAL REPORT OF THE INDIANA
STATE BOARD OF AGRICULTURE.

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Soe CINteRE PORT

OF THE

Indiana State Board of Agriculture

ON THE

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PREPARED UNDER THE DIRECTION OF HON. W. W. STEVENS, MEMBER OF
THE BOARD, AND CHARLES DOWNING, SECRETARY.

INDIANA STATE BOARD OF AGRICULTURE, 1900,

1st District...... Joun C. HAInES................. bake, Spencer Co.

Yada District®....... MESON Oe NEBDACKeacercccnis cess Vincennes, Knox Co.

Sd eeDIStEleba.--)1- WW STEVENS sae ces asc enepersiers = Salem, Washington Co.

4th District. ..... HW eRAUC ROBISON? seisae testicles: Rocklane, Johnson Co.

5th District...... He Wisp NO WLAN ica cc corr <asle oor = Lawrenceburg, Dearborn Co.
6th District...... IKNODEWE OR TER ea ecco cacceiaterinss Hagerstown, Wayne Co.

Mtl DIStELCts.cs:- He B HOWAND tae scar ekicaacets Howland, Marion Co.

8th District...... Sipe CONGER ae fon ocncepossrris vee: Hope, Bartholomew Co.

9th District...... W.T. BeaucHAMP............... Terre Haute, Vigo Co.

10th District...... SJIOHING Loa) AVIS oe cleretrcateitete s)ol= tas Crawfordsville, Montgomery Co.
Hthi District..-..- M.S. CLAYPOOL ................-Muncie, Delaware Co.
12th District...... Mortimer LEVERING...........- Lafayette, Tippecanoe Co.
13th District...... JOHN DLHOMPSON 3.056000 00-0. Gas City, Grant Co.
14th District...... COTTHBIARNETT cc ooo sciace cre vices Logansport, Cass Co.
15th District. ..... IAVARONMIONMSIE acy cect sess South Bend, St. Joseph Co.
16th District...... James E. McDonatp ........... Ligonier, Noble County.

OFFICERS OF BOARD.

AARon JONES, President. CHARLES Downina, Secretary.
J.C. Haings, Vice-President. J.W. LaGranGk, Treasurer.
H. B. Howtanp, General Superintendent.

EXECUTIVE COMMITTEE.
W. W. STEVENS. Joun L. THOMPSON. E. A. Rosison. W.T. BEAUCHAMP.

INDIANAPOLIS:
WM. B. BURFORD, CONTRACTOR FOR STATE PRINTING AND BINDING.
; 1900.

INTRODUCTORY.

The Indiana State Board of Agriculture is very desirous of en-
larging its sphere of usefulness, and to this end herewith presents
the first of a proposed series of special reports on such leading agri-
cultural topics as are of paramount importance to the farmer.

The swine industry is first to receive consideration. The hog
has always been an important factor in the State’s advancement,
and in order that he may be still better understood and become
a more important factor than ever before in the commonwealth’s
prosperity and welfare, his rearing and successful management
from start to finish is carefully considered.

Probably the most complete and carefully prepared work on
swine diseases and their remedies ever issued in this country is
presented herewith, and the very best talent in the land has con-
tributed interesting and valuable suggestions along the lines of
practical breeding and management.

We felt that no one man knew all there was worth knowing on
a subject so extensive and important as that of swine husbandry,
and therefore drew upon a host of practical breeders and special-
ists for such contributions as we thought would make the most val-
uable report.

To all who have thus gratuitously given us a helping hand we
are under lasting obligations, and to them we will give credit for
any good results that may follow.

W. W. STEVENS,
For the Board.

wO¥ 1905
D. of D.

BREEDS OF SWINE.

To give anything .like a complete history of the different breeds of
swine bred in this country would require more space than is allowed us
for this special report, so we must, under the above heading, give only a
very brief synopsis of the characteristics of the different breeds that are
favorites among our farmers.

The introduction of the hog into this country dates back to the very
first settlements. It is said that Columbus brought swine to Hispanolia
in the year 1493. They were introduced into Florida by DeSoto in 1538.
They were first introduced into Virginia in 1609. It is said that the
fecundity of Swine in Virginia forests was so great that in eighteen
years after their introduction the inhabitants of Jamestown had
to palisade the town to kecp them out. There were no wild hogs in
America when first discovered, but they soon ran wild as then managed,
and spread rapidly through many parts of the country. The improved
swine we have to-day is not the outcome of the wild hog, but has gradu-
ally developed from the frequent importation of the best breeds found in
other countries. The origin and history of the several prominent breeds
* will necessarily have to be very brief in this connection.

THE POLAND-CHINAS.

The contentions and discussions among the breeders and friends of
the different strains of these hogs as to their origin and name, as well as
who should have the most credit for efforts to perfect and bring them into
popular favor, would, if published, fill volumes. Among the names which
have been given them from time to time, and by which they are still
known in some parts of the country, are, ‘‘“Magie,”’ ‘‘Moore,” ‘‘Poland,”
“Butler County,” ‘‘Big-boned China,” etc. This breed had its origin in
that part of southwestern Ohio lying between the Big Miami and Little
Miami rivers, namely, in the counties of Butler and Warren, during the
years from 1835 to 1840. It is also generally conceded that the ground-
work was stock locally known as Warren County hogs, and these were the
result of crossing together the ‘Byfield,’ the “Russia” and the “Big
Chinas.” Later on the Ivish Grazier blood was introduced, and probably
some Berkshire blood was mixed in as well. No one man probably had
more to do in the formation of this breed than another. It was, in fact,
the result of the labors of many. Tor more than half a century now they

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have been bred as a distinct breed without any infusion of foreign blood,
and in the hands of progressive breeders have developed into probably the
most popular breed of swine found in the whole country.

This breed of swine has gradually developed with the country, or
rather has been bred up to meet the demands of farmers in the great corn
belt of the United States where large size, quick maturity and hardiness
are the main characteristics of a hog. In the detailed description of the
Poland-China as now bred,-we find the following characteristics:

Head short and wide; face short and slightly “dished; eyes large and
prominent; ears small and thin, with tips drooping gracefully; neck wide,
deep and short, and slightly arched; jowl broad and deep; shoulders deep
and full; chest large, deep and roomy, making a large girth just back of
the shoulders; back broad, carrying same width from shoulder to ham;
sides and ribs full and smooth; belly and flank wide, straight and full;
hams and rump broad, full, long and wide; legs and feet medium length,
straight, set well apart and squarely under the body; tail small, smooth
and tapering: coat fine, straight and smooth; color black, with white face
or on lower jaw; white on feet and tip of tail, and a few small, clear
white spots en body not objectionable; size, large for age and condition;
boars two years old and over, if in good flesh, should weigh not less than
500 pounds. Sows, same age and condition, not less than 450 pounds.
Boars, eighteen months old, in good condition, not less than 400 pounds;
sows, 350 pounds. Boars, twelve months old, not less than 300 pounds:
sows, 300 pounds. Boars and sows, six months old, not less than 150
pounds. Other ages in proportion.

BERKSHIRES.

The first importation of Berkshires into America of which we have any
record was in 1823. For some years this breed was very popular, and
large importations were made. But the careless, neglectful systems then
in vogue with too many farmers are not adapted to maintaining the good
qualities given the breed by English breeding and feeding, and deteriora
tion followed, and the breed was everywhere discarded. About 1865 new
importations were made and the breed suddenly sprang into popularity
again, and is now widely disseminated through all parts of the country.
When fine quality of meat is the object sought for the Berkshire probably
stands second to no other breed. Great improvement has been made in
size and symmetry in the past forty years, but the spirit of improvement
is still abroad and the standard of perfection is placed high.

Prominent among the good qualities that seem to make them favorites
are:

1. Great muscular power and vitality which render them less liable
to disease than some other breeds.

2. Activity combined with strong digestive and assimilative powers.

3. They are remarkable for their prolificacy, as well as for being
careful mothers and good sucklers.

4+. The pigs are strong, smart and active at birth and consequently
less liable to mishaps.

5. They fatten readily at any age, while they may be fed to any
reasonable weight desired.

6. Their flesh is the highest quality of pork.

7. Power of the boar to transmit the valuable qualities of the breed
to its progeny, when used as a cross.

8. Their unsurpassed uniformity in color, marking and quality.

It is doubtful if we have any hog that is nearer thoroughbred in its
best sense or more certain to reproduce themselves with fidelity, than the
improved Berkshires crossed with other breeds, especially the larger ones.
They make the best feeding hogs possible.

Characteristics.—Head and face short and well dished; eyes large and
dark dliazel or gray; ears medium size and erect; neck full, deep and
arched; jowl firm and neat; shoulders broad, deep and full; chest large,
wide and roomy; back broad and straight; hams broad, full and long; legs
straight and strong; coat firm, straight and smooth; color, black, with
white on feet, face, tip of tail and an oceasional splash on arin; size, large
for age. Boar, two years old and over, not less than 450 pounds: sow,
same age, 400 pounds. Boars, eighteen months old, 350 pounds: sow,

or

same age, 3825 pounds. Boar, twelve months old, 300 pounds.

CHESTER WHITE.

The Chester County white hog is a native of Chester County, Pennusyl-
vania. In the year 1818 a pair of fine white pigs was imported from Bed-
fordshive, England. They proved to be a good hog, and by careful selec-
tion and judicious crossing for many years the modern Chester White
was produced. They are appropriately classed with the large breeds,
growing, if kept, to probably the largest size of any other hog, and they
will hold their white color perfectly under all circumstances. Docility
and cleanliness are some of their marked characteristics. The greatest
objection urged against the breed is their lack of hardiness, or their
tendency to degenerate under careless treatment or neglect. Their de-
scription calls for:

Head and face short and wide; eyes large and bright; ears medium
size and pointing forward; neck short and thick; jowl] large; back and
loin broad and straight; body lengthy and deep; hams broad and deep:
legs short and straight and well set apart; coat firm and either straight or
wavy; color white; the action easy and graceful, and style attractive; dis-
position is quiet, and they are easily handled; take good care of them-
selves; size large for age and condition; boars two years and over, if in
good flesh, should weigh not less than 500 pounds. Sow. same age and

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condition, not less than 450 pounds. Boars, eighteen months old, in good
flesh, should weigh not less than 400 pounds; sows, 350. Boars, twelve
months old, not less than 300 pounds; sows, 300. Boars and sows, six
months old, not less than 150 pounds each, and other ages in proportion.

VICTORIAS.

This is a breed that has not won a very wide reputation throughout
the country, but they are a hog of considerable merit, and are fancied by
good breeders here and there in many parts of the country. Mr. Leland,
of New York, says they originated in Saratoga County, of that State.
They were made by crossing the Byfield hog with the native in which
there was a strain of the Grazier. Subsequent crosses were made with
the Yorkshire and Suffolk, the result being a purely white hog of medium
size. These pigs, if pure bred, should all have a direct descent from a sow
called Queen Victoria, which may be said to be the mother of the family.
They seem to suit breeders in the Eastern States, where a medium-sized
hog is desirable, and white is not an objectionable color. In size, boars
two years old and over, when in good condition, should weight not less
than 550 pounds; sows, same age and condition, 450 pounds. Boars,
twelve months old, not less than 300 pounds; sows, in good flesh, 250
pounds. Pigs, five to six months old, 140 to 160 pounds.

SUFFOLKS.

This is an old breed of swine of English origin, and it is a true breeder.
It is probably the most popular breed in England. It attains maturity at
an early age and is said to be always in condition to kill from the time
they are a month old. The breeders of this hog claim that they get from
it the most meat to the least bone and the most pork with the least food.
They are highly recommended for crossing on other hogs. They are in-
variably white, but sometimes have bluish spots on the skin. They can
be made to weigh four hundred pounds.

ESSEX.

The Essex is a black hog, originating in the south of England. They
are very squarely built, fatten easily and weigh, when full grown, from
250 to 275 pounds. For the gentleman in town, or the small farmer, they
will give satisfaction. They thrive well on pasture without any grain
food. They will get fat and ready for the market on clover. Their color
enables them to withstand the hottest sun of Julv or August without hav-
ing their skin the least affected, and they are never known to seald or
Inange. They have the power of transmitting to their progeny an excess
of their good qualities. They are very prolific.

THIN RINDS.

The Thin Rind hog was imported into America from the Hampshire
districts of England. The earliest importations to this country came to
Massachusetts, where they were known as the McKay hog, the name
probably taken from the importer. They also were imported into Canada,
where they were called the Hampshire, and from Canada they found their
way into New York, where they were called the ring-middle hog, on ac-
count of having a white belt around the body.

The type which is being bred by the American Thin Rind Association
came from New Jersey into Boone County, I<y., in 1835, and was long
known as the Belt breed until the name Thin Rind was given it by some
of its admirers on account of its glossy coat of hair and soft, mellow skin.
Its admirers commend it as an ideal hog possessing all the hardness and
vitality and prolificacy of the unrestrained muscular animal of pioneer
times. In color they are either listed or blacks, the most desirable con-
sisting of black extremities with a white belt from three to ten inches
wide, encircling the body and including the forelegs. They have small
heads; ears of medium length, slightly inclining forward; jowl very light;
broad back of nearly uniform width, slightly arched, standing very erect
on feet, with legs set well apart, denoting great carrying capacity. The
Thin Rind breeders claim that jowl and flabby belly are cheap meats, and
that they have bred grossness down to the minimum. EHarly maturity,
docility and fattening qualities are strong points for the Thin Rind. It is
also claimed that they are distinctly a lean meat hog, and the best bacon
type, and that the color is admired by all.

DUROC-JERSEYS.

”

The origin of the “red hog,” known to-day as the Duroc-Jersey, can
not be positively traced, and was evidently unkuown to the earliest his-
torians of the hog. They have been traced back over half a century, but
earlier than that very little is known of them.

It is generally conceded by those interested in this popular breed of
swine that there were two families of them some years ago, one known as
the Jersey Red, and the other as Duroc or Red-Rocks. In some of the
counties of New York they were called Durocs, while in others they were
called Red-Rocks.

Joseph B. Lyman has the credit of first giving the red hog the name
Jersey-Red. He was agricultural editor of the New York Tribune at the
' time, and resided in New Jersey, and in discussing the merits of the red
hog in New Jersey he called them Jersey-Reds; hence the name. Previous
to his naming them they had simply been called “red hogs.” Mr. Lippin-
cott, of New Jersey, was the first man to advertise the hogs as Jersey-
Reds.

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Clark Petit’s history of Jersey-Reds states that in 1832 there was a
pair of red pigs shipped te Salem, New Jersey, but did not state who was
the importer or exporter.

The question arises in the mind of the intelligent imaginer how the
red hogs known as the Jersey-Reds sprang from the progeny of this pair
of pigs. Oldest citizens of Windsor, New Jersey, could not trace them
twenty years ago, and they were bred with uniformity and great size
then as we are told. The same reports come from Burlington and adjoin-
ing counties of New Jersey, forcing the conclusion that there must have
been red hogs there prior to 1832, or they would not have been the best
variety known to the farmers of that State at the time they were. The
Dame Duroc was given by Isaac Frink, a prominent farmer living in Mil-
ton, Saratoga County, New York. He named them for a noted stallion
owned by Henry Kelsey, in the town of Florida, Montgomery County,
New York. Mr. Kelsey had a red sow with a litter of red pigs, claiming
he had imported the sire and dam. Mr. Frink bought a pair of pigs and
called them Duroes. Concerning their characteristics Mr. J. D. Kiger
Says:

. “Many breeders who have at different times raised two or three yvarie-
ties of Swine assert that the Duroc-Jerseys are the best general-purpose
hogs in America, having a stronger constitution, being more prolific and
better sucklers. As bred to-day they grow faster when young and fatten
as readily as a pig when matured, and will put on more flesh for a given
amount of feed than any other hog. They are doubtless the most prolific
of any breed of swine in existence. Young sows usually farrow from
eight to twelve pigs at a litter, and from ten to eighteen is not uncommon
for old sows. The pigs are very strong at birth, and the sow and pigs very
seldom heed any attention at this time. They almost invariably impart to
their offspring their wonderful prolific breeding qualities; are good, quiet
mothers, supplied with a generous flow of milk, raise large, eveh litters,
and other breeds when crossed with them are greatly improved in vigor.
and as breeders and feeders.”

DISEASES OF THE PIG.

BY A. W. BITTING, D. V. M., M. D., AND R. A. CRAIG, D. VY. M., PURDUE UNIVERSITY.

DISEASHS OF THE MOUTH.
INFECTIOUS SORE MOUTH OF PIGS.

This disease is especially prone to attack sucking pigs, and while no
special germ has ever been discovered which causes the trouble, the
history of the cases makes if seem very probable that the disease is
infectious.

Syimptoms.—This disease is characterized by ulceration within and out-
side of the lips. Its favorite seat is inside of the lips, just in front of the
point of union on each side. Phe disease extends inward to about the
line of union between the lip and jaw, and then runs forward. Ht
extends outward, involving the angle and the exposed mucous” sur-
face to the line of growth of hair. In very bad cases these limits are ex-
ceeded, the gums, hard palate, and tongue being involved, and_ it
may extend on the outside so far as to include the nose. By the exten-
sion of the disease it is not intended to convey the impression that this
all arises from one or two ulcers. It is more likely that there will be a
half dozen or more ulcers. In the beginning these ulcers are light colored,
circular spots, considerably elevated above the healthy tissue. After they
break down they become rough and irregular in shape and often caver-
nous, and two or more of them may run together. The deep tissues are
involved as well as the superficial layers, and therefore the swelling is
very marked, so much so that if the nose be involved breathing will be
cut off through that organ or the lips will be so swollen that they can
not suckle. The pig may therefore die from impaired breathing or from
starvation. The ulceration progresses so rapidly that considerable pieces
of tissue may die at once and drop off. In some cases reported the
whole nose dropped off or large pieces from the upper or lower lip. In
almost any case it is possible to pick off pieces as large as a pea or grain
of corn. The disease is usually fatal in from three to ten days; oceca-
sionally a pig will recover with a much deformed nose or lip.

While the cause of this trouble has been ascribed to feverish milk
from the mother, to poison obtained from the teats as a result of the sow
coming in contact with poison vine, grass or weeds, and thereby carrying
some irritating substance on the teats, that such views are very super-
ficial it need only be shown that the disease occurs under conditions when

10

none of these factors are present. ‘here is a bacterial disease of lambs
very much like this disease of the pig, and there is a disease of grown
animals also similar in character known to be due to disease germs. We
have every reason to believe that this disease too is caused by a germ and
that the pigs get it while nursing. The sow’s udder being exposed to dirt
and filth of every description could easily become the carrier. In fact,
some observers assert that swellings and vesicles are seen upon the
mammae before the pig’s mouth becomes affected.

Treatment.—The treatment should be based upon the assumption of
an infectious disease. If any evidence of trouble should occur, the sow
and pigs should be moved to clean quarters. The pigs should be isolated
from all other little pigs, as they may carry the infection. The medicinal
treatment should consist in applying crude creolin prearations thoroughly
to all the diseased parts and washing the sow’s udder. This will usually
be sufficient, and from three to six applications will suffice. There is little
danger in using the creolin preparations and they are cheap. A two per
cent. carbolic acid solution may be used in the same manner. Perman-
ganate of potash, about a teaspoonful to the pint of water, is also good.
If taken early and treated as directed above little loss need follow.

BLACK TEETH.

This condition is frequently brought to the attention of the veteri-
narian, but as yet we have no satisfactory explanation to offer for
their presence. They are also found in health, as we have observed
in heads at the slaughter house. Undoubtedly too much stress has been
laid upon this condition. We are not inclined to attribute any disease to
this condition upon the present evidence. In very young pigs, where this
condition is most frequently seen, there may be very long, sharp teeth
present which it would be better to cut off. Dentition may also be taking
place at that time and the black tooth may be a shell, and there may be
irritation of the gums, causing the pig to hold the mouth open, to salivate
and to refuse to eat.

DISEASED TEETH.

The hog eats all sorts of objects and cracks nuts, coal, gravel, ete.,
upon the teeth, so that when the hog becomes old he is almost sure to
have a bad mouth. Hogs sold for stock purpose are seldom affected in
this way. Boars sometimes have very long tusks.

The symptoms of some derangement of the teeth are pain upon grind-
ing, holding the head to one side while eating, insulficient mastication,
as seen in the half or whole grain passed, and inability to shell corn from
the ear.

The treatment is to give largely ground or sloppy grain and pasture.
Cut off with dentist’s cutters all long tusks, but do not knock out with a
punch or cold chisel, as the latter method is almost sure to fracture the
JAN

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DISEASES Of THE STOMACH AND INTESTINES.

GASTRO INTESTINAL DISEASES.

The intestinal tract is subject to a great many diseases, but it is not
the intention here to go into details for each one. The causes of nearly
all are much the same, the symptoms are so much alike that sometimes
they can not be differentiated and the treatment does not differ materially.
The different affections show their greatest differences upon post-mortem
and in the pathological laboratory.

Gastro-enteritis or inflammation of the intestines is not an uncommon
occurrence. The stomach may be affected alone or the intestines alone,
or both together. Inflammation of the stomach can not be distinguished
from that of the intestines, and vice versa, nor can either of them be
separated from the inflammation of both parts by any set of symptoms.
The causes of inflammation in either are the same, and are foreign bodies,
as pieces of bone, bits of coal, glass, nails, gravel, etc., spoiled food, as
rotted corn and musty grain; easily fermented food, as green corn; im-
paction, as with clay and hardened faeces; irritants, as lye, soap, washing
powders, ete., and injuries from without.

People seem to think that because the hog has exceptional powers of
digestion that he can eat anything and can take poisons with impunity.
Such is not the case, and as a result the hog suffers from ignorant
practices in feeding and in medication.

In inflammation of the stomach and bowels the lining membrane is
the part involved in most cases. In severe attacks the muscular and outer
layers may also be involved.

Symptoms.— The symptoms are vomiting, pain, squealing, unrest,
champing and grinding the teeth, stamping the feet, rooting places to lie
down and then getting up soon, fever, rapid breathing, dryness of the
skin, thirst but no appetite. In stomach involvement there may be vom-
iting of blood and bile. In intestinal inflammation there is nearly always
diarrhea, but the reverse condition may occur. If the offending matter is
fermentive or obstructive there is bloating. In severe cases nervous
symptoms are also developed; there will be frothing at the mouth, de-
lirium and paralysis. There is no rule as to the duration of the affection;
it may last only a short time or it may continue for a week or more. The
usual course is about four days.

The post-mortem appearances in a case of gastro-enteritis are a con-
gested condition of the mucous membrane, an abundance of flaky mucus
in the tract, flakes and shreds hanging on the wall and in the cases due
to strong chemicals complete erosion. The affected intestines are always
darker than normal. The lymphatic glands are reddened and thickened
and if due to some slow infection there may be follicular ulcers in the
mucous membrane.

Treatment.—The treatment consists in the removal of the offending

yes
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material with the least irritation possible. This usually requires a purga-
tive, and raw linseed oil or castor oil may be given—four ounces of the
former or one ounce of the latter. Epsom salts, Glauber salts, or tochelle
salts in two-tablespoonful doses are more active and also more irritating.
Calomel may be used if the case is not very urgent. The pain must
be relieved with laudanum—a teaspoonful every hour until quiet. lm the
place of laudanum two grains of powdered opitum may be administered.
There are many other sedatives that may be used, but when these will
not answer it is doubtful whether others will do any better. Use soap-
suds injections, if necessary, to evacuate the bowels. Give the pig all the
cold water it will drink, give no food of any kind, and when convalescence
begins give sweet slops.

COLIC.

Colie is simply pain in the bowels without inflammation. The causes
are the same as those producing inflammation. The symptoms are the
ereat uneasiness, squealing, stamping, getting up and lying down, at-
tempts: to defecate and urinate and grinding of the teeth. The treatment
is a good dose of laudanum. (Teaspoonful for 150 to 200 pound weight.)

INDIGESTION.

Indigestion may be due to a variety of causes, principally exposure,
unsuitable food and worms. It is characterized by impaired appetite,
the desire for unnatural food, as the excrement of chickens, chewing
rotten wood, eating clay and dirt, brick, etc., rooting, excessive greediness
and rapid eating, but without proper digestive powers. Phe treatment is
to place the pigs in a pen and limit the quantity of food given for a time.
Give a variety. Give access to salt, charcoal, and ashes, and give an
ounce of the powdered sulphate of iron to each half bushel of the,above
mixture. Recovery will usually take place in a short time.

SCOURS, OR DIARRHEA.

Scours may occur at any time after birth, and we have cases devel-
oping so soon that it would seem as though the pigs were born with the
affection.

Scours, or diarrhea, is a profuse and frequent discharge of faeces,
and they are usually watery in consistency. While the pig is young and
the discharges are whitish. gray, or clay-colored, the trouble is usually
designated as scours, and when the pig becomes older it is then generally
spoken of as diarrhea. This condition is present as a symptom in many
other diseases.

When the disease occurs within the first few days after birth it is
nearly always due to a feverish condition in the sow and affecting the
pig through the milk. It may also be produced by a chilly, damp bed,

13

by getting out into the grass when too young, by fermented food, as slops
and mouldy corn, affecting the mother’s milk. When the pigs become
old enough to eat and drink it is nearly always due to the feed, as old
table slops and sour milk, green corn in the fall of the year and spoiled,
mouldy, and rat-soiled corn. It is the exception to raise swill-fed pigs
without experiencing this trouble. We also have outbreaks that would
seem to indicate that the trouble might be due to a germ, and that the
affection might be infectious.

Symptoms.—The symptoms of the trouble are loose evacuations, which
become more and more watery. In little pigs these are of a decidedly
gray color and adhere to the tail and to different parts of the body. The
appetite may be good-at the beginning, but as the pig becomes decidedly
feverish the appetite is lost. The back becomes arched: the flanks hollow,
the hair reugh, and there is indisposition to move about much.

Treatment.—Scours, being a disease largely due to bad dietetics and
hygiene, must have as a foundation for treatment the correction of these
errors. The sow should be in the farrowing pen for a week prior to
farrowing; she should be fed lightly on easily digested food. Very little
corm should be given. No active purgatives should be administered, but
a little mild laxative, as oil meal, has an excellent effect. Charcoal, salt,
and wood ashes should be accessible. These measures will tend to pre-
vent the feverish condition that brings on scours that is so fatal at birth.

For a few days after farrowing the feed should be light. If due to
cold and wet quarters, these must be corrected. When the pigs become
old enough to eat and drink they should be given sweet food. There is no
doubt in the writer’s mind but that the value of sour swill is greatly over-
estimated, and if it is fed diarrhea may be expected. Start pigs off on
green corn gradually, using with it some dry feed.

In the treatment of the attack use dry feed and not much of it. More
can be done by penning the pigs, giving pure well water and a mixture of
bran, corn meal and oats, than by medicine. Theoretically, we should
clear the bowels of the irritant first by a purgative, and then give a seda-
tive. Practically, good results come from administering a tablespoonful
of Jaudanum for each three hundred pounds of weight two or three times
a day. For very small sucking pigs give three or four drops of laudanum
on the tongue, or give a large dose to the sow. The addition of carbolic
acid to the slop at the rate of a tablespoontul for each gallon is also
advantageous.

CONSTIPATION.

Constipation is just the opposite condition from scours or diarrhea,
and is characterized by a diminution in the number of evacuations or in
the quantity during a day.

It is caused by dry feed, lack of water, fever or paralysis.

It is a condition that is not hard to correct as a rule. The changing

14

of food from dry grain to sloppy feed is usually sufficient. The addition
of small quantities of oil meal to dry feed will tend to keep the bowels
open. When medication is indicated Epsom, Rochelle or Glauber salts,
one or two tablespoonfuls, calomel, one to ten grains, castor oil, two table-
spoonsfuls, or raw linseed oil, four ounces, will be all that is necessary.

OTHER DISEASES.

Other diseases of the abdominal organs are inflammation of the peri-
toneum, or peritonitis. It is an inflammation of the membrane surround.
ing the intestines and lining the cavity. The causes are exposure, cold,
extension of inflammation from other structures, and injuries, as im spay-
ing, castration; ete. It is difficult to distinguish from gastro-enteritis froin
the symptoms. The treatment consists in letting the animal alone.

Hepatitis, or inflammation of the liver, may sometimes be diagnosed
by the jaundice (yellow color of the eyes and lips). The treatment is the
administration of calomel, one to five grains, and repeat every other day.

Nephritis, or inflammation of the kidneys, is seldom present except
as a complication of some other disease, and is rarely recognized. The
cases usually called inflammation of the kidneys are nearly always due
to paralysis.

EFFECTS OF MEAT BRINE.

It sometimes happens that the brine from meat barrels is emptied
where hogs gain access to it and it is eaten. Salt in small quantities
is highly beneficial, but if taken in large quantities it causes a most
intense gastritis. Hogs will not eat salt to excess if they have access
to it all the time, but will if received only occasionally. The meaty
taste probably adds to their desire for this particular kind.

Symptoms.—The symptoms of salt or brine poisoning develop in a
short time after the eating. At first there is great restlessness, getting up
and lying down, running from first one place to another, evidence of pain
by the stamping of the feet and the crying squeal. Vomiting nearly
always occurs, and diarrhea, with profuse watery stools, will come on if
the hog lives long enough. When the animal stands the breathing will
be very short. The posterior parts will become paralyzed and he will
drag himself from place to place. There will be convulsions (fits), during
which the body will be thrown about with great violence, and there will
be frothing at the mouth. These convulsions usually are of short dura-
tion, but the interval between them becomes shorter and shorter as death
approaches. If the animal is discovered for the first time during the
convulsions the case may be mistaken by the laity for rabies. The
duration of the attack may be from a couple of hours to three or four
days.

2 U5
Upon post-mortem we find the mucous membrane of the stomach and
intestines will loosen in great masses and there is intense congestion of
the tract and peritoneum in contact with it.

Treatment is seldom successful. Give all the water the animal will
drink and raw linseed oil—a half pint. A tablespoonful of laudanum will
quiet the pain.

EFFECTS ©F WASHING POWDERS

It is a common practice to save the dish water as slop for hogs.
People living near towns and cities consider the slops from restaurants
and hotels a very cheap food and haul it away by the barrel or tank.
The use of these slops is not as important a factor in pork production
in this and other central and western States as in the Hast, but is being
utilized more and more each year. Hogs fed upon such slops often sic¢ken
and die, the symptoms and course of the disease being very much like
cholera. In 1897 Dr. Moore investigated and described the trouble, and
the post-mortem appearances. By experiments he determined the cause
to be due to the alkali of the washing powders in the dish water,

Symptoms.—The symptoms of the affection are diarrhea, vomiting,
fever, lameness, partial paralysis, nervous disturbance and death of the
majority of those attacked. The disease was not contagious in any case,
and the course would run from a few hours to a few days—apparently
depending upon the quantity of alkali ingested at one time. Upon post-
mortem examination the lymphatic glands along the bowel were found to
be swollen and dark colored. ‘The mucous membrane lining the intestine
was pale and slimy. The liver and kidneys were only occasionally
affected, and the brain was congested in those showing marked nervous
disturbance. The lungs contained areas of collapse in some cases. At-
tempts to inoculate the disease into other animals failed. An examination
of the slops determined the presence of large amounts of alkalies, and
three experiments made upon well hogs by feeding known amounts of
the washing compounds developed typical cases.

The trouble has been referred to quite often in swine breeders’ jour-
nals in the past three years. ‘The writer has seen two such outbreaks.
The remedy is plain—do not feed water containing alkalies.

EFFECT OF COTTON SEED.

While cotton seed finds no particular usage as a food for hogs, in
this State, it is largely used in the South. It has a very high feeding
value. but when continued for a long time it will cause death. ‘This
fatal result follows, no matter whether the seed is given raw, ground,
roasted, boiled, or as droppings from cattle. The first evil effects of
cotton seed are noticed from six to eight weeks after using the raw or
ground seed and a longer time for the roasted or boiled, but is not always

16

observed after feeding cattle. The cause of the trouble has not been dis-
covered, all attempts at getting an active extract having proven unsuc-
cessful, and post-mortem examinations failed to show any effects that
might be attributed to the hulls.

Symptoms.—The symptoms vary somewhat with the different animals.
In the majority of cases the animals are found dead in their pens in from
ten to twelve hours after they had apparently been in the best of health.
In the cases which have been observed throughout the whole course there
is first a moping dullness, staggering gait, labored breathing, spasmodic
in character, or generally called thumps, loss of sight, restlessness, walk-
ing slowly in a circle and running into obstructions, lying down flat upon
the belly—not upon the side—sudden exhaustion and death. The post-mor-
tems thus far reported give no definite lesions.

WHEAT AND BARLEY BEARD.

It not infrequently happens that after hogs have been turned upon
wheat or barley stubble that some will die. The symptoms which the
pigs will present are quite variable. In some cases it will be an in-
tensely sore mouth, in others it will be those of general bowel distur-
bance, and in a tnird it will be those of loud and difficult breathing.
The writer has post-mortemed many such cases and found accumu-
lations of beards in the mouth, stomach, or windpipe. <A roll of beards
may form and get down by the side or at the root of the tongue and
penetrate the mucous membrane. The animal can not get rid of them;
the parts become intensely swollen and inflamed, interfering with eating,
and starvation will occur. Plugs of the beards may lodge at any point
between the larynx and bronchi—producing loud, distressing breath-
ing and coughing. The foreign body can not be removed and death takes
place from suffocation. In the stomach the beards may puncture the
walls. The injury may be so slight as to cause only a mild inflammation
and interference with the appetite for a short time, until the beards be-
come softened and pass on, or the inflammation may be so severe as to
cause death.

The trouble is one that is not amenable to treatment except in those
cases in which the beard is in the mouth.

EFFECTS OF COCKLE: BURRS.

Numerous articles have appeared in the swine breeders’ journals
and agricultural papers indicating that young cockle-burrs were poison-
ous to hogs and calves. While the cockle-burr is young and only three
or four inches high it is very fleshy and tender, and relished by stock.
The claims of poisoning of stock attracted sufficient attention that the
Indiana Experiment Station made a chemical examination and a feed-
ing test to determine the poisonous properties, but in both the results

bre

were negative. The young plants, stripped of the burrs, were fed to
calves, pigs, rabbits and guinea pigs. These were allowed all they
would eat. In no case was any untoward effect noticed. We have
been called upon to post-mortem some animals claimed to have died
from such poisoning, and in all cases death was due to the burrs. A few
burrs would be swallowed with the young plants, and their horny prickles
would irritate the stomach wall and cause inflammation, which finally
terminated in death. In three cases the burrs lodged in the throat and
could not be expelled.

INTESTINAL PARASITES.
THORN HEADED WORM.

The thorn-headed worm is the largest of the several species that
infest the pig. The technical name is Nehinorhynchus gigas. The worm
is cylindrical and larger at the head end than at the tail. The females
are from five to eight inches in length and the males from one and
one-half to two and one-half inches. The female is about the same
diameter as a lead pencil, will not fully straighten out, but remains
partly coiled. The body is crossed by striae or wrinkles. The head is
on a short proboscis and is surrounded by five or six rows of hooks.
The color is white or sometimes tinged with pink or green.

The home of this worm is in the small intestine, particularly toward
the stomach end. They are migratory and sometimes find their way into
the stomach and are expelled by vomiting. It is rare to find them in the
large intestine. We usually find them tightly attached to the intestinal
wall, and so firm is their grip that they can not be removed without
tearing either the worm or the intestine. The hooklets penetrate the mu-
cous membrane and in some cases the muscular coat. It is reported that
they may perforate the intestine and be found in the abdominal cavity.
This last occurrence must be quite rare, as the writer has made a large
number of autopsies without observing such condition. The small intes-
tine may be greatly scarred by the punctures of the mucous and muscular
coats.
have
an interesting history. They become mixed with the manure and are
eaten by the grub worm in the dung hill om pasture. Here the egg hatches
and burrows its way outside of the intestinal tract of the grub and may
live for a considerable time, even until after the grub has undergone its
transformation into the June bug. The hog eating these grubs or June
bugs sets free this parasite and thus becomes affected. Hogs are not

The worm lays eggs that are passed with the faeces, and they

generally affected with the parasite, but those pasturing upon clover or
a very old meadow are more liable to be affected than those kept under
other conditions. Every hog raised upon some farms may be affected by

2—Swine.

18

from one to a dozen or nore of these parasites, while other hogs in the
neighborhood may be comparatively free. Some seasons in which we find
great numbers of grubs we may have the hogs quite generally affected.
This was true for 1896, when the loss upon sausage casings alone due
to this cause resulted in a loss of about $7,000 to the business of a single
packing house.

Symptoms.—The symptoms as described by observers are loss of appe-
tite, constipation, diarrhea, restlessness, general emaciation, weakness of
the loins, stiffness of the hind quarters, and in young pigs convulsions
and spasms. The majority of cases present no symptoms at all and the
worms are only found at slaughtering. In other cases the pigs have
depraved appetites and are hard feeders. In only a few instances are the
worms found in the vomitus.

Treatment.—The treatment should be the administration of worm-seed
and areca nut, or turpentine in milk, followed by a good physic. The pigs
should be kept in a pen over night and not permitted to have supper; the
next morning they may be given each one teaspoonful of a mixture of
equal parts of powdered worm-seed and areca nut. This may be admin-
istered by mixing with a little cornmeal. To this may also be added one
grain of calomel to act as a purgative. Salts make a better purgative, but
‘an not be given so readily. The turpentine may be given one teaspoonful
for each one hundred pounds of weight, and is best administered in milk.
This should likewise be followed by a purgative. The fast should con-
tinue for from four to six hours after the medication. Gasoline might
be tried in place of the turnentine and in the same manner,

THE LUMBRICOID WORM.

The large round worm is known as Ascaris suilla, or lumbricoid worm.
This worm is said by some authorities to be rare, but it is more common
in this State than the thorn-headed worm. ‘The large round worm is
from five to seven inches in length for the female and from three to four
inches in length for the male. It is milky white and the body smooth.
The head is small. It is an inhabitant of the small intestine, but is
migratory and may get into the stomach or pass out of the reetum.
It lays eges and these pass out of the body with the faeces and after a
time undergo changes and are probably taken in with the water or while
rooting in the mud. The worms irritate the intestine by their biting.

Symptoms.—The symptoms of this parasite may amount to nothing in
some cases, or in other pigs it may be a depraved appetite as to the char-
acter of the food or in the quantity consumed. Some pigs will eat an
enormous amount and still remain poor. In others there are symptoms of
pain as indicated by restlessness, and they may become cross. In a few
autopsies it has seemed as though they had caused obstruction.

Treatment.—The treatment is the same as for the thorn-headed worm.

19

PIN: WORM— Oecsophagostoma Dentatum.

This small worm inhabits the caecum and colon of the hog and is very
small. The male is only from one-fourth to a half inch in length, and the
female a half inch in length. They are white or brownish in color, straight
and pointed at both ends. The worms in all probability find entrance by
the drinking water, and may be present in large numbers without causing
recognizable symptoms.

WHIP WORM— T‘ichocephalus Crenatus.

This is the worm so commonly seen in the large intestine. The worm
is small, being about one and a half inches long, fairly stout at one end
and tapering to a point at the other. The worm produces eggs that may
hatch in the intestine and become an adult in about four weeks. All pigs
are more or less affected, and it is probable that the method of infection is
through the water. No serious trouble has been attributed to them. <A
soapsuds injection is the best treatment.

KIDNEY WORM.

Vhile the swine breeder is inclined to attribute many cases of weak
back and paralysis to kidney worm, we can not believe that this parasite
is the cause of many such cases. The worm is not often found upon post-
mortem, and in the hogs in which it is found rarely showed symptoms of
serious import.

The kidney worm is Stephanurus dentatus. The male is from three-
fou-ths to one and a fourth inches long, and the female from one and a
fovrth to one and a half inches long. The worm is pointed at both ends
and the mouth has six teeth.

The worm is also found in other parts of the abdominal cavity. As
medicines can not reach them, there is no use wasting either time or
medicine in treatment.

HWYTADIDS, OR BLADDER WORMS.

It is not uncommon upon butchering or upon autopsy to find the liver
or some other organ studded with small cysts or bladder-like formations.
These contain the so-called bladder worms (chinococcus polymorphus)
and are the eystic state of the tape-worm of the dog (Taenia echinococcus ).

The segments of the tapeworm are passed from the dog and fall upon
the pasture or some other accessible place and are taken in with the food
or drink by the hog. The segments contain hundreds of eggs and are
very resistive to drying, so that the hog may become infected months
after they are passed. When the segments reach the stomach or intestine
the outer portion is digested and permits the eggs to escape. The young
bladder worms soon begin to migrate, and the liver is the special point of

20)

attack. The lungs, kidneys, muscles, and even the brain may be attacked.
The bladders form yery slowly and cause considerable enlargement of
the organ. The liver may be increased to ten or twenty times its normal
size. The lungs will become more solid. The bladders consist of a fairly
stout membrane and contain a watery fluid. The mother reproduces and
causes daughter cells, and these in turn reproduce, so that there will be
several parasites inside of one cyst. The cysts may vary from the size of
a grain of wheat to the size of an egg. They may occur inside an organ
as well as on the outside. }

Usually there are no distinguishing symptoms by which the case may
be diagnosed during life. The symptoms present are not different from
that of other diseases. When the brain is affected the head is carried
twisted and to one side, later gradually developing es alysis on one side,
and finally profound nervous symptoms.

There is no treatment for affected animals. It can be prevented by
keeping dogs away.

The affected organs of a carcass should not be used under any Cir-
cumstances, and a close inspection be made of all other parts to determine
their presence.

MEASLES.

Measles in the pig have no resemblance nor any relation to that
disease in the human. Measles in the pig is a parasitic disease due to
the Cysticercus cellulosae, the larval form of the Taenia solium ov tape-
worm in man.

The cause of the disease is the eating of human excrement which con-
tains segments of the tape-worlm. Hogs finding excrement about barns
or pens, or having access to privies may become infected. The disease is
of very rare occurrence in this country, Compared with other countries,
as people are seldom affected and more care is exercised in preventing
hogs gaining access to faecal deposits. This is one of the diseases which
government inspectors constantly search for. as the eating of measly
pork, if not well cooked, will result in the development of the tapeworm
in the human.

The tape worm segments, when they reach the hog’s intestines, are
digested and liberate the thousands of eggs, and these begin to develop
and to migrate from the intestine to all parts of the body—the intestines,
diaphragm muscles, and even the skin may be invaded. They produce
small cysts from the size of a grain of sand to that of a millet seed. It is
not known how long they can live in this condition, but it seems probable
that it may be for years

Symptoms.—There are ne symptoms produced which are especially
characteristic of this disease. Many hogs never show any ill health as
a result of infection, and those that do, present symptoms that might more
readily be mistaken for some other affection. The symptoms as usually

21
described are a hoarse voice, falling out of the hair, depression, general
weakness, inappetency, paleness of the buccal membrane, anaemia (blood-
lessness), emaciation (starvation), oedema (Swelling) of the head, neck
and shoulders, ete., diarrhea, general paresis (paralysis) or local paralysis.
The diagnosis is made when the nodules appear on the eye lids inside of
the cheek, lips and alongside of the tongue.

Ordinarily the disease is only recognized after death, as the parasites
appear as small granules iu the tissues, and the microscope is necessary
to reveal the head, hooks, ete. 2

Such meat should not be used for food. There is no treatment.

TRICHINA.

While we have no means of diagnosing cause of trichina in the pig
before it is killed, we ave still under the necessity of calling attention
to a disease that necessitates an expenditure of several million dollars
for the inspection of pork in order that our meat products may be ad-
mitted into foreign countries. The disease is not of any considerable
importance because of any serious disturbance to the pig, but because
it may, under favorable circumstances, be Communicated to people. The
danger in this country, where it is the practice to properly cook meat, is
very small and is greatly overestimated. There are only a few cases of
death reported in this State as caused in this manner,

The trichina is a small worm, and exists in two states—an active, re-
productive state in the intestines, and an encysted state in the muscles. In
both states they are too small to be detected with the naked eye. The
development of the case of trichina when it starts with a piece of meat
is as follows. The encysted trichinae taken into the stomach with food
become free in about twenty-four hours, in from twenty-four to forty-
eight hours they begin to breed, and in a few days immense numbers
of living embryos appear. It is estimated that a single female produces
1,500 eggs. The life of the parasites here is about five or six weeks. At
the end of about seven days the parasites begin to migrate from the in-
testines to the muscles. This continues to the third week. It requires
from three weeks to three months for the trichina to find a suitable rest-
ing place in the muscles and to become encysted. Then comes the resting
period, during which the worm becomes coiled upon itself and surrounded
with a lime deposit, and here it may live for years. ~

The trichina is probably spread in a herd by the pigs eating food
soiled by the droppings of other hogs, by eating mice, rats and other
rodents, and by eating the offal from slaughter houses. Mice and rats
are quite frequently affected. and hogs that eat the offal from the
slaughter house are much more frequently affected than those not so
fatted, showing that they must have contracted the trouble from this
source.

22

The places at whicu we tind the infection in greatest abundance is
in the diaphragm and the tenderloin. The hams and shoulders, too, be-
come affected in bad cases. Young hogs, eight or nine months old, ave
seldom affected. Hogs kept until they have become too or three years
or older are the principal victims.

Symptoms.—The symptoms of the disease observed in experimental
animals are lessened appetite, arching of the back and persistent diarrhea
for a week or two during the intestinal stage and a little later during the
muscular invasion an intense itching. These correspond to the conditions
found in the human subject.

There is no treatment either in the lower animals or in man, and we
must depend wholly upon preventive measures. The preventive measures
consist in destroying all rats that infest the premises, and not to feed the
refuse from the slaughter house. Also to turn the hogs off to market
while young.

Trichinous pork, when found in the packing houses, is not condemned
as waste, but is cooked thoroughly for three hours which insures the
destruction of the parasites, and the product is sold as cooked meat.

RESPIRATORY DISEASES.

The respiratory diseases of the hog are the same as occur in other
animals, as coryza, or inflammation of the nose, commonly called sneez-
ing, pharyngitis, laryngitis or sore throat, bronchitis or cold, pneumonia or
lung fever, and pleurisy. It is much easier for the veterinarian to make
these and other distinctions in describing the diseases than it is for the
owner to recognize them. Broadly speaking, these diseases are nearly
all due to the same causes, and the hygienic treatment is so nearly alike
in all that no attempt will be made to go into the details of each.

The causes of respiratory troubles are nearly always bad hygienic
conditions. First, exposure to cold, rain, show, mud and wind, lack
of shelter and a damp bed. The repeated chilling of the surface of the
body results in congestion and inflammation of the internal organs, and
naturally the respiratory organs suffer most. Second, the overcrowding
of pigs in pens, so that the under pigs become overheated and thus coi-
tract colds easily. Third, the use of the manure pile as a bed. The heat
from the fermenting heap not only heats the body, but the gases gen-
erated are poisonous and irritating to the air passages. Fourth, the in-
halation of dust also has a bad effect in producing irritation and cough.
Fifth, the use of cold springs and creeks as wallows. Hogs that have
the range of a pasture in the hot sun become much heated and if
allowed access to cold water are sure to be chilled and contract cold,
pneumonia or pleurisy. Sixth, other diseases may affect the respiratory
organs as rachitis may affect the nose, foreign bodies may affect the

Y9

a”

throat, parasites may cause bronchitis and pneumonia, and hog cholera
may be complicated by pneumonia and pleurisy.

CORYZA.

In coryza the first symptom is dryness of the nostrils and frequent
sneezing. The dry stage lasts for about one day and is succeeded by a
moist stage during which there is a profuse, watery discharge. This
continues about four days and recovery takes place. Medication is unnec-
essary.

CATARRH.

Catarrh is like coryza in the early stage, but the disease tends to in-
volve deeper structures and to extend to other parts. The discharge be-
comes thick and whitish or yellowish and purulent. The surface of the
membrane becomes more or less ulcerative. Sometimes we have very
severe outbreaks known as malignant catarrh. The disease does noi
run any well defined course.

SORE THROAT.

Sore throat is nearly always secondary to nasal trouble. It may
assume the form of swelling of the glands of the neck and is known as
quinsy. The swelling may become so great as to cause death by suffoca-
tion. The symptoms are distressed, noisy breathing and a greatly swollen
throat. In sore throat proper there is inflammation of the pharynx and
larynx, but the neck is either not swollen or only slightly so. There is
a dry, hard, throaty cough, often quite hoarse, ordinarily spasmodic in
character, but when through the coughing does not seem to give relief.
The breathing is rough and noisy. There is much difficulty in swallowing
food or water. There is some fever and loss of appetite, but the refusal
to eat may be due to the difficulty in swallowing. ‘There is considerable
restlessness. The disease may develop rapidly and the air passages be
closed in a few hours, or the disease may run a course of a week or
more and then make a recovery. ‘The usual course is about four days.

BRONCHITIS.

Bronchitis is generally what is meant when speaking of coughs and
colds. It is an inflammation of the trachea and bronchial tubes. The
prominent symptoms are the cough and some little distress in breathing.
There is usually a little fever at some stage and but little impairment of
appetite, although the pig will not be thrifty. The coughing may take
place at any time, but is especially prone to occur upon leaving the bed,
after eating and after exercise. A. little dust will greatly aggravate it.
Pigs seldom die of this affection, but fail to grow properly. ‘The disease
does not run a definite course, but keeps up as long as the exciting cause

24

is present. An attack may continue through a winter, or through a
summer season if it should be dry and dusty.

PNEUMONIA.

Pneumonia is an inflammation of the lung tissue and is probably
more fatal to the hog than any other class of animals. It begins as a chill
and is attended with high fever. The breathing is short and quick, a
distinguishing feature from the diseases already mentioned. There is
coughing and sometimes nose bleeding. The hog will lie down all the
time unless made to move, and exercise brings on exhaustion and some-
times death. The cough at first is deep and dry, but afterwards is moist
and brings up much mucus. The appetite remains only fair, but emacia-
tion follows quickly. ‘The attack runs a course of from ten days to three
weeks, and in fat hogs is almost always fatal. Hogs that are thin in
flesh have a good chance for recovery. ‘The disease may involve only one
lung or parts of both.

PLEURISY.

This is a much more common affection than is generally suspected.
It is an inflammation of the membrane covering the lungs and lining
the chest cavity. The outset of this affection is seldom observed, and
When discovered the symptoms are those of pain. The breathing is
characteristic, the breath is short and jerky, the ribs are held rigid,
and there is the large movement of the flank often ending in a quick jerk,
as in thumps. There is a cough, but it is cut off suddenly as if suppressed.
There is sometimes lameness in one or the other of the fore legs. The
appetite is fair and the general appearance may be good. The attack
runs its course in from about nine days to two weeks.

A post-mortem in a case of bronchitis would show a reddened, in-
flamed trachea and larger and smaller bronchial tubes, with more or less
frothy mucus, but the organ will float. In pneumonia the lung sub-
stance will be found to be involved and the affected area will be solid and
liver like. The air spaces are completely filled. The inflammation may
involve the whole of the right or left side, more often only a portion of
either lobe and but rarely both lobes. Such a lung when placed in water,
will not float. Sometimes abscesses form in the affected areas and may
contain liquid or cheesy pus. In pleurisy there is thickening of the mem-
brane covering the lungs or lining the ribs, adhesions between the lungs
and ribs, and fluid in the chest.

COUGH.

A cough is not a disease of itself, but is a symptom of some disease.
It is nature’s method of getting rid of mucus and other foreign matter.
It is a symptom in troubles in the throat, trachea, bronchi, lungs and
pleura. It may be present in some heart diseases, and may also be

Qn

ae

due to a constantly overfull stomach. It may be due to parasites. The
cough should not be treated of itself but the cause producing it. A ner-
vous cough, or a whooping cough has often been described in swine
journals, but.we are of the opinion that in the majority of cases, at any
rate, this condition is due io parasites.

Treatment.—The treatment of respiratory diseases must be largely
in care. The causes must be removed if possible, and unless these can
be removed medicinal treatment will not avail. The feeding should be
light and of an easily digestible character. The coryza and catarrh prac-
tically needs no treatment. In the sore throat, bronchitis, pneumonia and
pleurisy, it is usually advisable to begin by emptying the bowels before
they become constipated, and this can be done by a tablespoonful of
epsom salts, or one to ten grains of calomel. In the absence of either of
these an ounce of castor oil or four ounces of raw linseed oil may be used.
To reduce the temperature and counteract the inflammation probably
nothing acts better in the hog than aconite. The dose is from ten to
fifteen drops of the tincture for each one hundred and fifty pounds. This
may be repeated every four hours. In the sore throat, bronchitis and
pleurisy, belladonna may be combined with it in the same quantity. Hach
case should be treated upon its own merits, and many remedies might
be prescribed, but for a general treatment applicable to the great majority
(nine-tenths) we can recommend nothing better than the above.

LUNG WORMS.

The pig is sometimes attacked by a parasite which affects the smaller
bronchial tubes and gives rise to greater or less irritation and may be the
cause of considerable loss. We have no means of knowing how prevalent
the affection is or how much loss it occasions, as a sufficient number of
observations have not been recorded to warrant drawing any conclusion.
The writer is of the opinion, however, that the affection is far more preva-
lent than is generally suspected and that when it occurs at the beginning
of winter it is liable to prove fatal.

The parasite which causes this trouble is called Strongylus para-
dorus. The male is about three-fourths of an inch long and the female
one and a fourth inches long. The worm is very slender and the color
is whitish or brown. The worm lays a large number of eggs, but before
these can hatch and develop into other mature worms it seems that it
is necessary for the eggs to be expelled by coughing and undergo a part
of their development outside of the body. Just what these changes are
ov how long it can live outside of the body is not known. We do know
that the eggs of the species which inhabits the sheep may live for months
in water and that they may be dried upon hay for a year and then placed
in moisture and they will develop. It is probable that these parasites
live under similar conditions. The pig in all probability becomes in-

26

fected while drinking surface water or rooting in the mud. The favorite
point of attack of the lung worm is the bronchi at the apex or forward
lobe but they may involve any portion. ‘heir presence acts as a foreign
body to cause irritation, thus exciting profuse secretion and consequently
requiring coughing to relieve the parts. The bronchial tube becomes
more or less thickened or tumefied, and at different points there will be
nodules containing the parasites. In some cases the effect is to enlarge
the bronchi or to cause sacculation. The inflammation may extend from
the bronchi to the lung tissue and cause small patches of pneumonia. The
tissue may break down, become encapsuled and later we have a cheesy
mass as a remnant. In an affected lung we inay find small tubercles
throughout its substance due to the encystment of eggs and debris. These
are probably drawn into their final resting place in the lung tissue dur-
ing an act of inspiration and then remain fixed, and sometimes are called
tuberculosis at a careless post-mortem.

The Symptoms.—The trouble is largely confined to pigs, as the ma-
ture hog will show little effect of the lung worm. ‘The first symptoms
begin as a cough, occurring upon leaving the bed, after exercise and after
eating. The appetite in the early stages and in mild cases is not im-
paired. The cough may be more frequent and persistent and is generally
denominated chronic. In badly infected cases the paroxysm of coughing
is quite severe, beginning slowly, becoming harder and harder, and fin-
ally, the pig will put the nose on the ground and press hard while cough-
ing. The paroxysm ends by the expulsion of a clot of mucus or vomiting.
This is referred to frequently in the journals as whooping cough in the
pig. If the disease occurs late in the fall or early in the spring while the
conditions are favorable for an easy development of pneumonia, this com-
plication often ensues and causes death. Im many instances the pigs lose
flesh and become very poor. The disease occurs as an epidemic in a herd
and therefore is generally reported as swine plague. Swine plague, how-
ever, is a disease of short duration and attacks older hogs.

Treatment.—The treatment consists in the removal of the pigs from
the infected pasture and the giving of pure water. The old hogs need not
be moved. The treatment of the attack itself simply consists in the sup-
plying of nutritious food and waiting until age shall give the necessary
resistance to overcome the attack. Medication is of little value, although
all sorts of fumigations have been recommended. A fumigation of tar
or turpentine may be tried if desired.

SNIFF ILES—-SNUFFLES— BULI.NOSE

It is evident from the descriptions given that all writers are not agreed
upon the nature of this affection. There are two varieties of the affection
—the catarrhal and the rachitic.

In the catarrhal form we have a more or less wheezing, respiration

Ji

occurring at irregular intervals. There is a profuse, watery discharge
from the nostrils, causing the animal to blow violently when first getting
out of bed or after eating. The animal can not exercise freely owing to
the difficult respiration. The attacks, which are mild and of intermittent
character at first, become more severe and the condition is persistent.
The discharge changes from a thin, watery secretion to one containing
blood, to thick mucus, and finally yellowish or purulent. Nose bleeding
is frequent owing to the violent efforts to clear the nose. There is a
cough, the eyes become red and the tears flow, the hair roughens and the
whole appearance is “dumpish.” There is difficulty in seizing, grinding
and swallowing the food, owing to the soreness of the mouth and throat.
The trouble runs a course of from-one to five weeks and death comes
from starvation or asphyxia. Those that recover nearly always remain
stunted.

A post-mortem examination of such a case shows the mucous menm-
brane lining the nasal chambers to be greatly thickened, practically bloek-
ing the air passages. The turbinates and the septum become so crowded
by the uneven pressure that they are deformed. The effect is to produce
a blunt, thickened, inore or less twisted nose, depending upon the uneven
changes in the different bones.

In the rachitic form we have essentially the same changes take place
in the nose, and in addition there are changes in the bones in other parts
of the body. The-legs become curved and misshapen, and often there is
breaking down on the feet. Not infrequently, too, there will be bulg-
ing of the bones of the head, as in hydrocephalus.

The cause of the trouble is not definitely known. By some all the cases
are regarded as being primarily due to a lack of development of the
bones in the nose, thus predisposing to catarrhal trouble. Others consider
that the trouble may be catarrhal from the beginning, due to catching
cold, and that the changes in the bones are secondary. The writer is of
the opinion that some cases belong to one class and some to the other.

The disease is sometimes described as being contagious, but we are
not in possession of facts to justify such a statement. It is more probable
that the conditions which give rise to the trouble in one pig may also
affect others. It is frequently observed to affect all the pigs belonging
to one litter, but I have never witnessed the trouble pass from the pigs
of one litter to pigs of another. It has also been observed in four succes-
sive litters from the same mother, thus showing a hereditary tendency.
There were also other evidences of rickets present.

We find this trouble in pigs kept under good hygienic conditions as
well as in those that are subject to exposure and poorly nourished, and
it is more common in those breeds with stubby, turned-up noses than of
the straight variety.

Treatment.—The best treatment is to destroy such pigs. It will end
their misery and save expense. The majority will die and those that

OS

recover will not be worth feeding in nine cases out of ten. Those who
wish to try te save them should put the pigs upon a good pasture and feed
sweet milk. Corn should not be given, or, if it be given, there should be
oil meal added to balance the ration. If pasture can not be secured,
provide a dry, warm pen. Keep the bowels open as the symptoms may
indicate. Fumigate with burning tar and apply tar about the feed
troughs. An ointment composed of equal parts turpentine, kerosene and
ammonia in sufficient lard to make it stiff has been recommended as an
application to the face. This is repeated twice a week for a month.

DISEASES OF THE SKIN.
LICK.

The hog louse (Haematopiin wrius) is the largest member of the louse
family. It has a very large, elongate oval body, with a long, narrow
rounded head. The head and body are yellowish gray, with brownish
spots, giving the whole a rusty appearance. The legs are quite strong
and the fellow is capable of moving about with considerable rapidity.
The favorite points of attavk are along the lower part of the neck, under
and behind the fore legs, and on the belly. They may be found on any
part of the body. The eggs are large and white in color until soiled and
are attached to the hair. As far as known the hog louse lives only a
short time and does not reproduce off of the body of the log. It is not pro-
duced by bad food or a poorly nourished body, but is conveyed from one
mimal to another. Some herds may be entirely exempt from the para-
site, while others may be greatly annoyed. The louse is a serious handi-
cap to growing pigs, for when they are present in large numbers they
irritate the skin and cause such itching as to interfere with the appetite
and general nutrition so that the animal may become very poor.

Treatment.—The louse is easily killed and at little expense. The
method to pursue should depend in part upon the number of hogs to be
trented. Kerosene or coal oil is a good agent and will answer very well
when only a few are to be treated. The hogs may be sprinkled or the
beds sprinkled with a spraying apparatus or watering pot. As all parts
can not be reached easily by this method. the operation must be repeated.
An ingenious method of applying tbe oil is by means of the rubbing post.
A good solid oak post a foot or a foot and a half in height is placed in
position in the hog lot. One hole is bored in the top to a depth of about
eight inches and two at right angles from the sides at the bottom of
the vertical hole. Soft pine pins are driven in the side holes. The upright
hole is filled with kerosene and stoppered. Next a burlap strip eight or
ten inches wide is wrapped around the post over the side plugs. This
after a little time becomes soaked with kerosene and the pigs will rub
against it at the place where it will do the most good.

29

If a large number of hogs are to be‘treated then crude petroleum is
the cheapest material and may be sprayed on or still more effectively
applied by the dip. A sheep dipping vat is sunk into the ground and a
false bottom placed in the vat so that it will not be over three feet deep.
The vat is then filled with water to the desired depth and about an inch
of the crude oil poured on top. The hogs may then be driven through and
a thin layer of oil will be deposited on every point. We have used this
at a number of places and dipped two hundred hogs per hour at a cost of
one-tenth of a cent per head for material.

The sheep dips that resemble crude creolin may be used in the same
manner. These are Zennoleum, chloronaptholeum, milk-oil, creosote,
Daytholeum, cresa alba, taroleum, ete.

When pigs only a few weeks old are to be dipped they may be caught
and immersed in a barrel. There is no doubt but that the destruction
of lice on hogs gives better returns for the money expended than any
other medication.

MANGE.

This affection of the pig is quite frequently alluded to in journals
devoted to the swine industry and is described in nearly every work
upon swine. It must be a rare affection, however, as in the eight years
Which the writer has given attention to the diseases of swine he has never
seen a case. =

Mange is caused by a parasite (Sarcoptes scabei, vir. suis), which is
much smaller than the louse and makes its home just beneath the outer
layer of the skin. —It begins with a violent itching about the head, espe-
cially at the base of the enrs. about the eyes and gradually extends to
the neck, withers, croup, inner surface of the thighs, and whole body.
At first the skin is red and there may be small blisters or abrasions from
rubbing. <A little later the cuticle begins to rise and loosen and the
affected regions look gray. These become astonishingly thick, the skin
hecomes deeply wrinkled, the hairs loosen and mat together. In an old
case the animal looks as though he had been whitewashed several times
and gotten dirty.

The seab parasite lives underneath the surface of the skin, multiplies
rapidly and the irritation produced causes this immense scurf. The para-
site can not be communicated to other animals and live more than one
generation.

Treatinent.—The treatment consists in a good scrubbing with soap
and the application of sulphur or nitrate of lead ointment. The creolin
dip may also be used.

URTICARIA. NETTLE RASH. SURFEIT.

This affection is marked by the more or less sudden appearance of
blotches on the skin and these may disappear as suddenly as they came.
These are usually accompanied by digestive disturbances and fever.

4)

Symptoms.--The onset is without warning, usually coming on in a
night. The upper part of the body is the part most likely to be affected.
These blotches are dark in color, about the size of the finger-nail, but
they may be so thick as to run together and be as large as saucers. Pus-
tules form: of variable size. The skin is very itchy and the hog will
scratch upon any convenient object. The surface may thus be abraided
and aggravate the case. In the light cases the trouble will pass off about
the second day without any pustules forming. In the more severe cases
large numbers of pustules form and it requires a week or more to make
a recovery. The appetite is impaired and the bowels constipated at first,
but become loose about the third day. The disease is not contagious
The cause is probably poor feeding, too heating food, wet skin and ex-
posure.

‘Treatment.—Give two tablespoonfuls of salts and follow by giving
ten drops of Fowler’s solution of arsenic twice a day.

ECZEMA.

This is the scaly rash, scabby rash, or pitch mange. It is caused by
exposure to extremes of heat or cold and to a filthy condition of the bed-
ding. It is seen in weakly pigs. It may extend over the whole body.
The disease starts by small red spots followed by a vesicle (blister),
which in time becomes pustular. These dry up and form great, thick
crusts which, as they become older, wear down and get lighter and more
branny. All stages of the disease may be present at the same time.
There is great itching at times. The treatment is simple. Wash with
some creolin preparation and give a clean bed. j

Granular eruption occurs upon the face, head, ears, back of the
croup and base of the tail, which very much resembles the foregoing,
but is not itchy. The treatment is the same.

Warts are simply piled up epidermal cells and are best removed with
the knife. <A preparation of a drachm of salicylic acid in an ounce of
castor oil rubbed on once or twice a day for a couple of weeks is also good
treatment.

We have no evidence as yet that the hog has such diseases as measles,
diphtheria, and a number of other eruptive diseases that have been
ascribed to him. 7

SORE TAILS.

While the pig’s tail is of no great value from the butcher’s or feeder’s
standpoint, it is desirable to retain this appendage for cosmetic effect in
breeding animals. The cause of sore tails and tails dropping off in nine
cases out of ten is a cold, damp, unclean bed. Associated with the trouble
we frequently have a cracked and irritable skin, rough hair and an
unthrifty condition.

1

Treatment.—The treatment divides itself into prevention and the cure
of the attack. The first necessitates either a change in quarters or of
the litter, thus securing a dry, clean bed. The sun is the greatest purifier
and germ destroyer and should be brought to our assistance in these cases
whenever it is possible to do so. Sunning the bedding is an excellent
remedy. The treatment of the attack consists in the application of a little
carbolic acid mixed with lard or vaseline. One part of carbolic acid to
from ten to thirty parts of the lard or vaseline. Sore tails are readily
amenable to treatment if taken in time.

DISEASES OF THE NERVOUS SYSTEM.

PARALYSIS.

Paralysis usually occurs if the mature animal, sows and fattening
hogs, and, while it may occur in the pig, it is rare. It occurs most fre-
quently in the winter and spring and is the affection commonly called
kidney worm.

Cause.—The great cause of paralysis is too rapid fattening or an
over-fat condition, in which process the cord is involved by pressure.
It is very rare to find a case in a lean hog. Another cause is shipping
hogs in crates. We have witnessed this condition a number of times
upon the arrival of breeding hogs and at fairs if the hog had been in the
crate for a long time. Sometimes the recipients of such hogs claim
breeders have not sent sound hogs when they arrive in such condition.
‘They may have left the premises of the shipper apparently all right. It is
also due to lack of exercise, as seen in broed sows confined in small
pens prior to farrowing. Some aiso claim that the trouble may be due to
indigestion. It may be produced by an injury. If the kidney worm
causes such trouble it must be rare, as in a great many kidneys sent for
examination from such cases the worm was not found.

Symptoms.—Partial or complete paralysis may develop suddenly or
come on gradually, and is nearly always contined to the hind quarters.
It nearly always involves both sides of the body. When the disease
develops slowly the first symptoms will be an unsteady gait, the hind legs
not following exactly in line with the fore legs—instead of walking
directly forward the body appears to go sidewise. There is not the usual
case in movement and the legs will strike on passing. There is more or
less difficulty in getting up. These symptoms become progressively worse
until the animal simply drags the hind parts.

In the cases in which the paralysis develops suddenly the pig is found
in bed unable to get up on the hind legs.

The appetite is usually good in the early stage and may remain so, and
if lost is due to the condition of the bowels from constipation. The

bowels become constipated to a greater or less extent, depending upon
the umount of paralytic invelvement. The animal, upon trying to move,
will squeal, but the character of the squeal does not indicate pain. Pres-
sure over the affected regions does uot indicate pain. The case will drag
along and oftentimes will make a recovery in from a few days to a couple
of weeks. Others will die soon, owing to the paralytic condition of the
bowels.

Treatment._-The treatment consists in removing the hog to a place
where it can not be disturbed, .to reduce the feed to a very small quantity
and that given preferably in the form of a slop, in order to overcome the
tendency to constipation. No corn should be given. The medicinal treat-
ment consists in the administration of tincture of nux vomica, ten drops
twice a day for a week or ten days. This will be found to be effective
in most cases. The bowels should be kept open with small doses of
calomel, one to five grains, castor oil or raw linseed oil, and iodide of
potash may be given in twenty-grain doses, twice a day after the first
week, to good advantage. Turn the hog over occasionally but do not try
to force it to walk, as it will do so as soon as able. After recovery keep
it away from other animals for two weeks.

CHOREA.

This affeetion is known as jerks in pigs. This affection may develop
at any age, but is most commonly seen in the young and half-grown and
particularly in those not well developed. It is Common in pigs with a bulg-
ing forehead and otherwise showing a tendency toward hydrocephalus.
The causes of this trouble are not definitely known, but are probably due
to errors in development and excessive fattening at an early period and
to lack of exercise.

Symptoms.—The disease is characterized by spasmodic movements
of some part of the body, as the head or one or more legs. The head is
most often affected and is jerked to one side and is sometimes accompanied
by wry neck. The jerking may come in quick succession or there may be
considerable intervals between the jerks. The attacks may be semi-spas-
modic—that is, very bad part of the time and only moderately so at other
times. The jerking takes place more oy less constantly during the waking
hours. If a leg be affected it will be drawn up and put down suddenly,
keeping up the motion more or less constantly while standing. There will
also be some twitching when lying down and not asleep.

Animals so affected may be in good condition when the trouble first
develops, but often they become thin and puny. The best treatment is
to turn such cases out on clover pasture, to give plenty of milk and little
or no corn. <As they get older they get better without medicinal treat-
ment. Weakly pigs are hardly worth their keeping.

33

SUNSTROKE OR HEATSTROKE.

Hogs unprovided with shade in a pasture sometimes suffer sunstroke.
Hogs driven upon a very hot day easily become overcome by heat and it
is called heatstroke. The conditions in the two cases are the same.

The symptoms are fatigue, dropping of the ears, staggering gait,
sudden collapse and unconsciousness. Convulsions occur and as a rule
death follows shortly.

‘Lreatment.—Remove to a shady place, put cold water upon the head
but not upon the body and give a teaspoonful of tincture of nux vomica.

APOPLEXY.

This affection occurs in pigs that are in a very fat condition and is due
to a rupture of a blood vessel in the brain. This is usually brought on
by exercise. The pig drops down suddenly and becomes unconscious and
dies in a short time.

EPILEPSY —FITS.

This is commonly called fits, and the symptoms are sudden falling,
frothing at the mouth, convulsive movements and then a gradual return
to the normal. The hog may be eating at the time of a seizure and
continue to chew the same mouthful of grain upon recovery. If the pig
is in a herd with others and these seizures occur it is likely to be attacked
during a seizure and killed.

The cause of these troubles is probably faulty development. Little
can be done that is better than turning out upon pasture.

INFLAMMATION OF THE BRAIN AND ITS MEMBRANES.

While we know that there are three distinct diseases, inflammation of
the outer membrane, inflammation of the middle and inner membrane,
and inflammation of the brain substance, it is not easy to distinguish
them in the pig.

The causes are high temperature, as in summer, unusual exercise,
sudden changes in food, overfeeding, parasites and injuries.

The symptoms are excitement, restlessness, grinding and champing
of the teeth, salivation, squealing and grunting, violence, but not directed
as in rabies, convulsions, walking or running in a circle without muen
ability to dodge obstructions, pressing the head against the pen and
holding it there, stupefaction, paralysis. and death. The course is short—
twelve to thirty hours.

THUMPS.

This is an affection that starts in the very young pig, usually making
its appearance at from two until six weeks old. It may also occur at a
later period.

3—Swine.

OAL
o-

The nature of this disease has not been fully determined, some con-
sidering it a heart disease and others a nervous disease. The writer is
inclined to the latter view and that it is due to spasm of the diaphragm,
probably due to pressure.

Symptoms.—The symptom is the sudden jerking movement in the
flank. When the pig is standing quietly the jerk is very noticeable and
may be of such yiolence as to move the whole body backward and for-
ward. It may be accompanied by a sound that may be heard some dis-
tance. These contractions are not rhythmical, but may be much more
frequent at one time than at another. After exercise the jerking is more
violent. The jerking is also more pronounced after a full meal than when
the stomach is empty.

The causes are probably a full stomach and lack of exercise. The
disease occurs in pigs that are farrowed at a season when they can not
get out of their bed, in litters from mothers that are exceptionally heavy
milkers, and always in the fattest, prettiest pig in the bunch. It never
or rarely ever occurs in pigs that are farrowed out of doors in the field
or woods, where they learn to follow the mother at once. The keeping
of the stomach full of milk pressing upon the diaphragm and no exercise
are the causes. After the disease once develops the pig loses the appetite
io a certain extent and loses flesh, so that he may become very thin.

The thumps are often seen in pigs after an attack of pleurisy, in which
the lungs and ribs become adherent to a greater or less extent.

Treatment.—The treatment requires an increase in the exercise. As
soon as the first symptoms develop the pig should be picked out of its
bed and placed in a barrel or box and kept there for an hour or two twice
a day. If possible turn them out into a pasture. If they are kept in a
pen give salts or castor oil. McIntosh recommends fifteen to twenty
drops of each tincture of laudanum and digitalis every two hours until
the animal is relieved, which is stated to be from twelve to eighteen hours.

DISHASES OF THE REPRODUCTIVE SYSTEM.

ABORTION,

Abortion or slipping of pigs sometimes is a troublesome problem with
which to deal. There seem to be two varieties in these animals, the same as
in the other domestic animals, sporadic and infectious. The sporadic form
is the variety most often met with and is due to accidents, as slipping,
falls, being kicked by a horse or hooked by a cow, by being run by dogs,
or worried by other sows in heat, or by a boar, to spoiled or musty food,
to “piling wp” in bed, to sudden exposure to cold and to the effects of
some other disease, as cholera. It can readily be observed that these
causes will not as a rule act upon many sows in the same herd with suffi-
cient violence to cause abortion, as the sow does not abort easily. After

an outbreak of cholera we expect a considerable percentage of abortion.
While an infectious abortion of the sow has not been described, the
Station has been the recipient of several accounts of such trouble that
could not be accounted for upon any other hypothesis. In these cases a
greater or less percentage of the herd would be affected, and, like barren-
ness, the trouble is much more frequent some seasons than at others.

Symptoms.-—The symptoms of abortion when due to accidental causes
are great uneasiness, shivering, making of a bed, violent straining and
groaning. The parts are unprepared for the accident and therefore is
associated with considerable pain and occupies several hours. If the
abortion occurs within the first two months a discharge of blood and
a macerated foetus and membrane are all that will be found. After two
months the foetuses will be entire. In some cases there will be a loss
of appetite and an indisposition to move about for a few days, while in
others the disturbance is so slight as to be scarcely noticeable. In the
infectious form of the disease the genital tract seems to be prepared and
there is less disturbance than in normal labor and unless the swollen
genitals and the expelled foetuses are seen the first warning of such an
accident may be the recurrence of heat. Infectious abortions seem to
occur most frequently at the end of the second month.

Very little can be done to arrest the act and without knowing the
cause it is hard to prevent. It is a wise measure in all cases to remove
aborting sows from the herd upon the assumption that it may be infec-
tious and that the presence of such an animal may be a menace to others.

BARRENNESS.

Sterility may exist in either the male or female and may be temporary
or permanent. Many animals said to be sterile are only so for a short
time, due to conditions that will pass away.

Sterility may be due to faulty development of the generative organs.
In the female the uterus may be abnormally small, the ovaries may be
rudimentary or there may be imperforate vagina and os. In these cases
the animal never comes in heat or never conceives. It is not worth the
while to try to restore such cases when there is such an abundance of
normal pigs. Sterility may result from excessive fattening. This may be
due to occlusion of the passages due to pressure by fat, or the ovaries
may become so infiltrated with fat as to cease being functional. In the
former case the function can be restored by reducing the fat, but in the
latter case the change is so great that nothing will insure a complete
return to the normal. Such an animal may breed occasionally but is
never sure. We find these two conditions in hogs quite often after they
have been fitted for the fair circuit or even for a show sale. A very fat
condition, even if it should not cause barrenness, is detrimental to large
litters, and the pigs when born are likely to be weak.

36

Barrenness may be due to a rigid os, thus preventing the entrance of
the seminal fluid. Such a condition may be found in sows the first time
or when they become old. Such a condition may be overcome quite easily
by means of a dilator.

Barrenness is also due to an inflammation of the lining membrane
of the uterus. This is likely to occur after an abortion and also to follow
such diseases as cholera. There is very little to aid one in recognizing
this condition. The sow usually comes in heat, but fails to catch. Some-
times a discharge will be seen. In valuable animals a veterinarian should
be called to make a curetment.

Barrenness also comes from old age.

Fecundity, or the number produced at each birth, is dependent upon
the individual.

Barrenness in the male is due to improper development of the sexual
organs, to fatty infiltration or degeneration of the organs, to inflamma-
tion, as from injuries, to a broken copulatory organ, lack of physical exer-
cise, lack of functional exercise, and to old age. Excessive fat is probably
the most frequent cause and is to be overcome by the proper kind of
starvation.

INVERSION OF THE UTERUS OR VAGINA.

Inversion of the uterus or vagina may occur after parturition. The
diagnosis is easy, as it will protrude from two to six or seven inches.

The treatment consists in washing the part thoroughly with creolin
and very warm water. Take a strip of muslin about two yards long and
two inches wide and begin winding from the outer end and wind snugly
to the body. Allow the bandage to remain on for ten or fifteen minutes.
Keep the body end tight and remove the outer part and then rebind in the
same manner. This is for the purpose of reducing the organ. Remove
the bandage and apply both thumbs to the center of the protruding mass
and return at once by a slow, steady pressure. In some eases it is not
necessary to wrap, but the application of a bandage at least once is a
great aid. Retain the organ by placing one or two stout stitches across
the vulva.

MAMMITIS (GARGET).

Inflammation of the udder, or, as it is commonly known, garget, is
most likely to happen in heavy milkers and is due to the fact that the
milk is not drawn. This may happen when a part or all of the pigs die
and also from obstructed teats. It occurs as a complication to a feverish
condition of the system. The symptoms are the hard, enlarged mammae.
Usually the milk is withdrawn with difficulty and is clotted.

Treatment.—Remove as much milk as possible and bathe with hot
water for twenty minutes three times a day. Knead the parts thor-

37

oughly. As a local application use a drachm each of tincture of bella-
donna and spirits of camphor in two ounces of lard. Rub in well. The
sow should receive about two tablespoonfuls of Epsom salts every other
day until the condition is relieved.

Yor sore teats wash with creolin or carbolic acid.

RACHITIS, OR RICKETS.

This condition is due to a lack of development of the bones. The min-
eral matter is not deposited in the normal proportion. It is seen in grow-
ing pigs after weaning. It is rare before weaning. It most often occurs
in those that receive an almost exclusively corn diet with no milk and no
pasture. It is seen more often in winter than in summer because the
conditions enforce the penning and feeding of the pigs at that season.
It is also seen in some litters which might indicate that it was hereditary.

Symptoms.—The disease is characterized by weakness of the bones,
bending of the legs, breaking down upon the feet; there may be either
a dropping or arching of the back, a spraddling gait, distorted face,
bulging forehead, sniffles and paralysis. Such pigs are nearly always
fat at the beginning. The disease does not tend to destroy the animal
quickly, as it is a slowly progressing disease. The animal if allowed to
get bad becomes helpless.

Treatment.—The treatment as far as it can be of service, is to feed less
fattening food and substitute milk, oats, rye, and a little oil meal. An
abundance of salt, charcoal, wood ashes and air slaked lime should be
available.

RHEUMATISM.

Lameness, when not due to accidents, is most often due to either
rheumatism of the muscles or joints. It is an affection occurring in the
winter and spring especially when the weather is cold and damp. It is
of more frequent occurrence in young pigs than in those that are mature.

The cause is cold, damp premises and exposure. Occasionally we
find the disease among hogs kept under good hygienic conditions, but
this is the exception. Some writers have ascribed feeding as a cause,
but they probably mistake rickets for this trouble.

Symptoms.—The symptoms are usually quite pronounced, as lameness
in one or more legs; the lameness may move from one point to another,
but does so with less suddenness than in other animals. ‘There is con-
siderable swelling of the joints if the hock, knee or feet are affected.
They become red and very tender to pressure. There is intense pain, as
evinced by the manner in which the leg is handled and the character of
the squeal. The leg may be bandled so carefully that it may be mistaken

for a fracture. While the hog is asleep there will be sudden contractions
also indicating pain due to a relaxation of the muscles. There is fever,
loss of appetite, constipation and a general lack of condition. The pig
will not exercise and will not go far for food on account of the difficulty
in walking.

The treatment is divided into prevention and the management of the
attack. Prevention is the cheaper and better plan. It means the provid-
ing of dry, comfortable quarters and the avoidance of exposure. ‘The
strawstack is to be avoided as a shelter, as it gives opportunity for the
pigs to burrow under the straw, to pile up and become very warm and
then easily chill upon exposure. It is better that the hogs should have
a feeding floor and this should be some distance from the bed in order to
insure exercise.

Treatment.—The treatment of the attack consists in removing the
affected animals from the herd in order to secure quietude and providing

dry, warm quarters. <A purgative should be administered, as calomel one.

to five grains, salts an ounce to two ounces, castor oil an ounce, or raw
linseed oil three or four ounces. The subsequent treatment should be
salicylate of soda from twenty to forty grains three times a day for four
days to a week. The hyposulphite of soda in heaping teaspoonful doses
twice a day is also good. Recovery usually takes place in from one to two

weeks.
INFECTIOUS ARTHRITIS.

This trouble affects pigs within a few days after birth, is generally
noticeable the third or fourth day and as a rule proves fatal inside of the
first three weeks. The trouble is due to pus germs entering the navel
before it is dry. The trouble has been known for a long time in colts and
calves and is commonly called joint ill. When the pus enters along the
navel tract it may be localized and form a pocket or abscess cavity or
they may be distributed throughout the circulation and involve any part
and in this event the joints seem to suffer most. When the pus is localized
about the umbilicus the accumulation may amount to from a teaspoonful
to six or eight tablespoonfuls. When the joints are involved the hock,
knee and pasterns suffer most, those of only one or two legs may be
involved or the joints on all the legs may be involved at once.

The disease may attack only one pig in a litter or it may affect all.
It may attack the majority of all pigs out of several litters occurring close
together on the same premises.

Symptoms.—The symptoms are tenderness of the affected joints, a
large swelling of the part, which is rapidly developed, fever, loss of
appetite, usually diarrhea and great weakness. In the more severe eases
the course lasts only a couple of days. In the less acute types the pig
is unable to get up to suckle and dies of starvation. Occasionally the

39
abscesses about the joints will break or the foot may drop off. In the
mildest type the joints do not swell much and the cases drag along for
ten days or more and a few make a recovery. In case the pus is along
the umbilicus it may discharge outside and recovery take place, or into
the abdominal cavity, in which event death is sure to occur. Upon post-
mortem abscesses are frequently found diffused throughout the body.

Treatment.—Medication is of little or no benefit in these cases. The
writer does not believe that enough can be saved to warrant an attempt
at treatment. It is important to prevent the recurrence of the trouble
and the bedding should be removed and burned. If the pen can admit
of sunlight so much the better and do not use for farrowing again for
a season. Pens that can not be thrown open to the sun should be disin-
fected with carbolic acid or whitewash. Do not permit the sows to farrow
close to an affected litter.

HYDROPHOBIA.

Hydrophobia in the hog is always the result of the bite of some other
animal and is probably of less frequent occurrence than in the horse, cow
or sheep.

Symptoms.—The symptoms are first quiet and dullness, which may
last from six hours to two days. During this time the hog will eat and
the condition would pass unnoticed in the first cases that occur in a herd.
This is succeeded by a period of nervous excitement. The pig is on the
alert, and will stand and stare as if looking at some object at a distance.
There is grunting and squealing, champing of the jaws, frothing at the
mouth, running about in an aimless manner, crawling under buildings
and burrowing under litter, and in most cases will rub some spot with
great violence. This is usually the point at which he has been bitten. If it
happens to be where it can be reached with the teeth it will be torn out.
The hog becomes cross and will bite stock or man that comes in his way.
If in a pen he will back up in a corner and continue to back with all his
might, but will start with fury toward an observer. The genesic instinets
are very pronounced. Spasms occur and end the suffering in from twenty-
four to thirty-six hours.

ANTHRAX.

Anthrax in the pig is a very rare disease, seldom occurring except
from the ingestion of the carcass of an animal that had died of the dis-
ease. Some authors even deny its existence from any other source. The
disease most often mistaken for anthrax is swine plague.

Sylmptoms.—Anthrax nearly always occurs as a result of inoculation
through the mouth or throat. We usually find great swelling at this

40

point, which extends along the trachea. The fever is intense, respiration
is difficult and loud, there is great restlessness and death from suffocation.
Burn the carcass.

HOG CHOLERA AND SWINE PLAGUE.

When and where hog cholera had its orogin no one will ever be able
to positively determine. It is not an old disease in the sense of having
been known and described for a long time, like glanders or anthrax.
Neither is it such a new disease as some would have us believe. The oft-
repeated assertion of old farmers that twenty-five or thirty years ago
the disease was unknown is merely evidence that the disease was not so
generally distributed throughout the country. According to earlier inves-
tigations, an outbreak of the disease occurred in Ohio in 1833, again in
South Carolina in 1837, in Georgia in 1838, and in Alabama, Florida,
Illinois and Indiana in 1840. As close observations were not made or
records kept upon stock diseases at that time, no doubt many outbreaks
escaped unrecorded.

It is not known from whence the disease came; some writers claim
that it was introduced into this country by the importation of hogs from
England, while others hold that the germs are native to our soil and only
need a favorable opportunity to produce the disease, the same as in
anthrax.

Hog cholera seems to have been introduced into this State from Ohio
by the driving of hogs to the southeastern and southern counties for the
purpose of fattening. At first the disease was confined to a narrow
tract along the Ohio River, but the disease gradually spread northward
and westward until it reached Terre Haute in 1847 and 1848. The first
agricultural report, published in 1859 and 1860, contains a most interesting
article upon this disease and dwells upon the heavy losses sustained in
the southern part of the State. The history of the spread of this disease
—following the lines of commerce—is strong evidence that it is not one
indigenous to our soil. Every county has now been invaded and some of
them very frequently, so that it may be said that we now have a perma-
nent infection.

LOSSES.

The total loss to the swine industry in the United States has been
variously estimated at from $10,000,000 to $25,000,000, but there can be
no doubt that in some years the loss greatly exceeds the latter figure.
In 1896 it is probable that the loss was between $45,000,000 and $50,000,-
000. The annual losses vary between $1,250,000 and $5,000,000 in our own
State.

41

According to the Bureau of Statistics the losses in the different years
have been as follows:

Year. Number.
US Geom e me eE Manon apavere che Seekeieh citeuairst sets evelieve aneits\ accion eh sice de 288,286
[peters be 32: aie bye ars cy SUNS CRA ERC lair CRON Cn Ce Oe ene ee ae eet 301,156
Ista) ef das ey cle OST Sasi ss So acacMoneGariis CPo Cncrcnes ences Choire mn errrReree aa 326,555
USS Cena eee etee ea skre an ae GS, eVa oss sue soe desntear Grose 8 ananeye 402,164
BLS eam rene ener ote reat ec etetiod cystic, ool pay'ectian oat oa sh sha cane, avs /eisivayst's'6,<0 512,692
SSS pom atee casters fevey ake, ee tieesh ci a aie asic estas leseMiheigs Saat sic) aude, 0) @ as acee 326,359
Sed te en ccreyhgana ots Ya clis Pela apayisn aca, Som ete ortrells og ic.l0 iG. @ eneyells 0 suet, inisite 247,114
BLESS OO aetetees teens yens rotons taretar ote er siel el atecseiens ar cusecysusishe sx, afeven dt sis lene’s 256,991
HSS ON teh etiens detente cPaketensy o15 leuchiche Jos le eye teva seas ce eaal'e = Seale soe sys: Bore 278,143
SOG everest eh lion sie cl ate aisha delice o.asioveh cileje cole Greueie ae eye tive Suede aieve 580,267
SOT ete cr teiscaia fei eisten es twee aisaie evera ia erate fare aia, orstiSreis. eee loPerene 13 oe 899,457
BCS) SS atemeeeet tet cee Meets ose) co, sreusts, scch suayerarte es eucNeeieiee, a.eareienlle lclets « 372,868
SO aera arene cee esi ee eer arin scl elor'el ois choles: ict ofe sialeeeeeneiess 553,930

The average loss for the thirteen years has been 5,395,982, having a
value of more than $2,000,000. ‘This loss will not be reduced to any appre-
ciable degree in the near future. We know more about the cause of the
disease, more about the disease itself, more about its relation to sanitary
surroundings, but we do not know more about treatment nor much more
about practical preventive measures than was known ten years ago.
There is no doubt but that proper sanitary surroundings, pure food and
water will do much to avert the losses, but these conditions will not be
provided except by the few who appreciate the advantage of preventing
loss. Moreover, these diseases can not be wholly prevented by the best
hygienic measures that can be provided, which tends to discourage those
who do try and makes others more negligent. Knowing about hog cholera
is like knowing about the grip—it does not follow that we can control
al the conditions that strew the germs of disease.

TWO DISEASES.

Hog cholera and swine plague have been made the subjects of special
investigation by the United States Bureau of Animal Industry and the
greater part of our knowledge of these diseases comes through this source.
There is also much credit due to numerous individuals who have studied
these affections. Hog cholera has been known for a long time and is
recognized as being identical with the disease called swine fever in
England. Swine plague was not recognized until about 1890. These two
diseases are the cause of practically all of our great losses among swine.
In some outbreaks it is easy to distinguish which is present and in others
the two affections may exist in the same herd.

There is a specific germ for each of these diseases. Hog cholera is

49

caused by the germ or bacillus oi hog cholera and swine plague by the
germ or bacillus of swine plague. These germs differ in size, shape,
activity, method of growth, resistance to external conditions, and in their
effects upon the body. These differences are recognized by those working
with the disease, but of course can not be seen without the special equip-
ment found in laboratories. These differences may ve briefly stated as
follows:

The hog cholera bacillus is a small plant about 1-25,000 to 1-15,000 of
an inch long.

The swine plague bacillus is only about one-half of this size.

The hog cholera bacillus is shaped like a short cylinder, rounded at
each end, and has a number of delicate projections from the sides and
ends like hairs.

The swine plague germ is oval and smooth.

The hog cholera germs have distinct movement.

The swine plague germs have no movement.

The hog cholera germs stain uniformly.

The swine plague germs will stain only at each end.

Hog cholera germs will live in the soil from two to three months.

Swine plague germs will live from four to six days.

Hog cholera germs will live in water from two to four months.

Swine plague germs live only from ten to fifteen days.

When hogs are fed upon cholera germs they will become diseased.

When hogs are fed upon swine plague germs they do not contract
disease.

When hogs are inoculated with cholera germs the disease affects the
intestines.

When hogs are inoculated with swine plague germs the lungs are
affected.

There are other differences between these germs, but those enumerated
should be sufticient to satisfy the general reader. The cause of hog
cholera is always the bacillus of hog cholera and of Swine plague the
bacillus of swine plague, and no case of either of these diseases occurs
without the germ being present. Other causes may produce diseases
with similar symptoms and may thus be mistaken for these diseases.
Other causes may so weaken the system as to make the animal easily
susceptible to these diseases or external conditions may be favorable for
the distribution of the germs. These are secondary causes, but are of
great importance.

THK EFFECT OF THE GERMS UPON THE BODY.

The germs of hog cholera are found in the blood and in the internal
organs. They grow in bunches and as they are carried along in the blood
stream to the small arteries and capillaries they act as little plugs to shut

45

off the circulation in the part supplied by the little vessel. At each place
the circulation is thus arrested we have a small red blotch, so frequently
seen in the skin, meat, fat, and viscera of hogs that die of cholera.
These blotches are so characteristic that meat inspectors have no ditticulty
in detecting cholera carcasses while hanging upon the gambrel. Another
characteristic is that these blotches become redder the longer the time
after death, while blotches from other causes become paler.

The spleen, or milt, as it is commonly called, becomes enlarged,
softened and filled with dark blood.

The intestine is the seat of more or less inflammatory change, par-
ticularly in the Pyerian patches and along the lymph tracts. The caecum
is especially liable to these changes. In all cases in which the disease
continues for some days there is ulceration. The ulcers may be small
like a millet seed or be as large as a dime. They may be irregular, as in
cases in which they follow the lymph spaces. The edge of the ulcer pro-
jects above the surrounding mucous membrane. The appearance of the
surface may be yellowish, reddish, or brownish. The edges are not clean-
cut, but are granular. The ulcer may be only in the mucous coat or in the
mucous and muscular, but it is rarely perforating. Hemorrhages some-
times occur as a result of invading an artery or vein. The lymphatic
glands along the intestine are always red and swollen and those in other
parts are enlarged. ‘The contents of the intestine are nearly always black
and tarry and have a very foul odor. In some cases the hog will have
eaten clay or other earth, causing very hard, dry taeces. The stomach is
not often seriously affected. The lungs are either not affected or only
secondarily. They usually collapse at death.

The swine plague germs are more diffused through the circulation,
but may cause the same red patches. The parts attacked are the lungs
primarily and other organs as complications. The effect in the lungs
is to cause bronchitis and pneumonia. The mucous membrane becomes
congested and thickened, blocking certain areas, and sepsis or pus forma-
tion occurs, Making abscess cavities of greater or less size. These pneu-
monic areas may be small and numerous or a few and quite large. If the
hog should die early in the disease the appearance will be that of pneu-
monia, but if late these abscesses will have formed and they will contain
pus or cheesy material. The other organs are involved secondarily.

It will therefore be seen that hog cholera affects the intestines pri-
marily and that the disease may extend to the lungs and that swine
plague begins with the respiratory organs and progresses toward the
intestines. Both diseases may be present in the same subject and the
lesions will be confusing. Iurthermore, it is to be remembered that the
lesions are not always typical and that a diagnosis can not be made by
the eye alone. This is recognized by the inspectors of the meat inspection
service and now all cases are reported as hog cholera, while formerly they
divided them.

“Ad

THE LIFE OF THE GERMS OUTSIDE OF THE BODY.

The general behavior and effects of the germs inside of the body are
fairly well known, but the history of the germ outside of the body still
remains to be determined. The experiments which have been made with
the hog cholera germ have not shown it to be able to live for more than
a few months in soil or water, and the results of the work with the swine
plague germ have indicated that it can only live about half as long.
The results of these experiments are at variance with the experience
of any one who has had much field work to do. It is not an uncommon
occurrence to have an outbreak of hog cholera follow the turning of hogs
upon a field where others had sickened, died and been buried a year
prior. Such a result often occurs after hogs have rooted out and eaten
parts of carcasses that have been buried for a long time. The writer saw
a typical outbreak of cholera follow the turning of hogs into an old house
where others had sickened and died three years prior. After the first
herd had died the doorways were blocked with rails and no stock had
access to the place until three years later. The bedding had never been
removed and in two weeks thirty out of thirty-six hogs were sick, and it
was the only outbreak in that vicinity. People have related many cases
similar to the above, the period sometimes being longer and at other times
being shorter. Again we may note the turning of fresh hogs into a pen
where dead hogs have just been removed and no disease follow. We can
not explain all these apparently inconsistent cases upon the evidence from
our experimental data.

The germs of some diseases, as glanders, can live for only a short time
outside of the body, and hence can only be conveyed by close contact or
by animals being placed in the stalls or pens where other cases of the
disease have been. Such diseases can be stamped out by slaughter and
rigid quarantine. Hog cholera and swine plague do not belong to that
class of diseases. In other diseases of which anthrax is a type, the germs
can live and multiply outside of the body for a long time and be able to
produce the disease when a favorable opportunity arises. Anthrax has
been known to occur as a result of eating the forage from the graves of
former victims. There are observations which seem to show that the
germs must have lived in the ground for at least seventeen years. The
experiments with the hog cholera germs do not show them to possess
the same resistive qualities attributed to anthrax, but there are many
who do believe that they have a very similar life history in nature. If
such be the case then the problem of how to control the malady becomes
all the more difficult.

Our present knowledge of the germ tends to show that in many re-
spects its life history is like that of the typhoid fever germ. No one
would claim that the diseases are identical or that typhoid is as virulent
or contagious as hog cholera, but there are points of resemblance. The

45

lesions in the intestines, lymphatic glands and spleen, in the two diseases,
are so much alike that cholera is often called pig typhoid. When a drop
of blood from a typhoid patient is placed in a culture of typhoid germs
it causes them to cling together. When blood from a cholera hog is
placed in a culture of cholera germs it causes a similar reaction. Typhoid
germs are never found outside of the body and stools of a sick patient,
but it is well established that all epidemics have their origin in the
water supply. Epidemics of typhoid fever occur in cities, and no matter
what may be the source of the water supply—river, lake or wells—it will
be found that it is polluted with the discharges from people. Typhoid
fever can always be arrested by securing pure water. The researches of
the Indiana Experiment Station have demonstrated that the disease is
also water borne. In a series of townships in this State it was found that
from 33 to 200 per cent. move hogs were lost along the rivers and streams
than at a distance from three to ten miles away from the stream. This
could be attributed to the more general use of surface water. No such
conclusion must be reached that the disease is only water borne, for we
have seen the disease pass up the river as well as down and the pigs in
a whole section of the country, from one to three miles wide, and from
five to seven miles long, become affected simultaneously after a rain.

Less is known concerning the life history of the germs of swine plague
than of those of hog cholera. It is known that the disease is more difficult
to prevent than cholera; its spread is less liable to be influenced by
hygienic measures and it seems to be air borne. Germs very much like
the swine plague bacillus have been found in the lungs of other animals.
If upon further investigation they should be found to be the same, it will
add to our knowledge of the nature of the affection and make us less
ready to claim that the disease can be eradicated by sanitary measures.

THE WAYS BY WHICH THE GERMS ENTER THE BODY.

Experiments have been conducted to determine how the germs find
their way into the body to cause disease. Hogs fed upon the carcasses
of animals affected with cholera develop a virulent form of the disease
in a short time. The intestines become the seat of typical lesions, while
other parts are not seriously affected. If the germs be placed upon food
or in drinking water they will produce a like result. These experiments
show that if the germs be ingested with the food or water they will de-
velop and produce the disease.

The germs have been sprayed in the air and the hogs made to inhale
them, also injected into the windpipe, but the disease did not develop,
which may be taken to indicate that in nature the disease germs do not
find a point for development in the lungs, or at any rate not as a primary
focus.

The germs have been inoculated beneath the skin, but it is only when

46

very large numbers are used that disease occurs. This would seem to
indicate that the hog does not contract the disease from inoculation as
by the bite of the louse and injuries.

A similar line of experiments conducted with swine plague shows
that it does not cause trouble when swallowed, but does do so easily
when made to inhale air containing the germs or when germs are injected
into the windpipe. The lungs are the primary seat of the affection, and
thus differs from hog cholera. Inoculation experiments, both subcuta-
neous and intravenous, require such large numbers of germs that it would
seem that natural inoculation by the louse bite could hardly prove fatal.

The conclusions from these experiments are that in nature, cholera
is caused by the ingestion of the germs with the food or water, and swine
plague by inhalation.

ACCESSORY CAUSES.

We consider all those factors which lower the resistance of the animal
or which disseminate or propagate the germs as being accessory causes.

Among the causes which tend to lower resistence we may consider
feeding, shelter and breeding. The disease is often attributed to the
feeding of green corn, too much corn, etc. In 1896, the Towa Weather
Bureau published a map showing the distribution of the disease in the
State. It was found that the greatest losses were sustained in those
countries where corn constituted an almost exclusive diet. The lowest
death rate was sustained in those countries in which dairying was an
important industry and milk was largely used as a feed. This was taken
as confirmatory evidence of the bad influence of a corn diet. In 1897,
the statistics showed that the losses were just the reverse from those in
1896; that the pigs fed upon corn suffered least. This disproved the con-
clusion of the previous year. As farmers feed in essentially the same way
‘ach year, it would be but rational to expect that the losses would be
about the same if the feed was a causative factor. Neither is the sudden
changing of feed a causative factor, as we have not yet had a single re-
port of an outbreak of cholera at any experiment station as a result of
wv sudden and radical change of feed. The feeding of green corn or all
corm can not be considered a wise health measure. When green corn is
fed it should be with the same precautions as in the feeding of cattle—
beginning gradually with old corn and increasing the quantity as the pig
is able to stand it. This will avoid the diarrhea and intestinal irritation
which prepares the way for the cholera germ. Any injudicious manage-
ment in any kind of feeding will have the same effect. The hog needs
a variety of food for strength, and health and those best prepared to fur
nish it will probably fare best.

The hog needs some shelter; it need not be claborate, something to
break the scorching sun or beating storm, to haye dry quarters in which

47

to sleep and a clean floor from which to eat. The strawstack “is the
poorest shelter that can be provided, as it furnishes a place in which to
pile up and be buried, overheated when lying down and makes a fit
victim to cold. The hog does not need much bedding. <A tight wooden
floor upon which to feed is rapidly growing in favor from economical
considerations, and will become equally as popular from the health stand-
point when its value becomes better understood.

The breed of the hog makes no difference to the cholera germ. The
objection often made by the farmer that pure-bred hogs are less resistive
to disease is not well founded in fact. The razor-back, with digestive
powers equal to any task that may be imposed upon them will succumb
to the diseases the same as the finely bred Berkshire or Poland-China
No breed of hogs is immune to the disease, and the advice to cross our
better bred swine with the southern hog is ill founded. AU the advantage
which they possess is in the fact that they are not so fat and all the vigor
that will prevail against the disease can be obtained by using care in the
handling of the improved breeds.

- Among the agencies which may carry the germs are streams, wind,
birds, dogs, people passing from one farm to another, buying hogs from
infected herds, shipping hogs in unelean cars, exhibiting at fairs, ete.
Some of these Means are net within our control, but many of them are
and a proper understanding of them should lead us to prevent thousands
of cases.

Undoubtedly the most important agency in the distribution of the dis-
ease are the stveams and surface water supplies. IT have emphasized this
point often but it will bear repetition. It has been known for some time
that there was a relationship between the water supply and the disease,
but it is only since the investigations by this station were undertaken that
the real faets have been ascertained. In 1895 the GO townships bordering
upon the Wabash, from Cass County to its mouth, show a loss of 150
head out of every 1,000 produced: 47 townships in the second tier re-
wwoved from the river show a loss of 100 head per 1,000, or 50 per cent.
more loss in the first tier than in the second tier. In 1896 the bordering
townships lost 294 hogs per 1,000, the second tier 205 and the third tier
160. In other words, the loss was 43.4 per cent. more in the first tier
than in the second tier, and 83.8 per cent. more than in the third tier.

In 1895, 44 townships bordering upon the north fork of the White
River lost 188 hogs per 1,090, and 42 townships in the second tier 65 hogs
per 1,000, or 112 per Cent. greater loss in the townships bordering upon
the river than in those a few miles removed. In 1896, the loss in the first
tier was 231 per 1,000, in the second tier 156, and in the third tier 75, or
48 per cent. greater loss in the first than in the second, and 208 per cent.
greater than in the third. In 1896, 44 townships bordering upon the south
fork of the White River lost 200 hogs per 1,000; 58 townships in the
second tier lost 150, and 42 townships in the third tier lost 109; thus mak

48

ing 33 per cent. more loss in the first than in the second, and 83 per cent.
more loss than in the third. In 1897, the first tier of townships bordering
upon the river lost 321 hogs per 1,000, the second tier 182, and the third
tier 145; 76 per cent. greater loss in the first than in the second, and 121
per cent. more than in the third.

In every general epidemic of the disease of which I have record in this
State the disease has spread from the rivers to the higher land. The eyi-
dence furnished by the large number of townships and for successive
years should leave no doubt as to the important role which streams and
surface water play in the spreading of this disease. If the larger streams
are such important factors we can reason that the smaller streams have
a like effect. Drs. Salmon and Smith made the following statement in
their investigations of the disease. It is pertinent and should be remem-
bered by all swine breeders: ‘Perhaps the most potent agents in the dis-
tribution of hog cholera are streams. They may become infected with the
specific germ when sick animals are permitted to go into them, or when
dead animals or any part of them are thrown into the water. They may
even multiply when the water is contaminated with fecal discharges or
other organic matter. Experiments in the laboratory have demonstrated
that the hog cholera bacilli may remain alive in water four months. Mak-
ing all due allowance for external influences and competition with the
bacteria in natural water, we are forced to assume that they may live at
least a month in streams. This would be long enough to infect every herd
along its course.”

It is a common practice throughout this State to give the hogs surface
water in which to waliow and to drink. Small streams are dammed,
drinking places are built into the rivers, a basin is scooped out to receive
the water from a barnyard, open ditch, tile drain or spring. All of these
afford the best conditions for introducing the germs into the herd. It is
not uncommon to go along a public ditch or a stream during an epidemic
and find the carcasses of hogs in every stage of decomposition, thus acting
as the bearer of infection to new herds. The conditions are better now
than ever before, but there are unscrupulous men who will take that
means of disposing of their dead, and some one else must suffer.

Some springs afford pure water but many have only a surface orngin
and are no better than a tile drain. The worst feature connected with
the use of a spring as a water supply is the fact that no provision is made
for keeping the water clean and pure. The water usually collects in a pool
and receives the surface drainage from all the land around and serves as
a wallow. Under such circumstances it becomes little better than a pond.

In 1895, the station made an inquiry as to the source of the water
supply used by the breeders of pure-bred swine. It was found that ip
nearly all instances in which they escaped disease they used well water.
Hogs receiving well water do become affected, but when .we consider
the numerous ways by which the infection can be carried we are not at

49

all surprised. A good well, however, must always be considered as fur-
nishing the maximum protection.

A study was also made of the relation of rainfall to the disease. No
relationship could be traced to the total rainfall for the year or to the
total rainfall for any set of months. In general, a season with sufficient
rainfall to keep a constant supply of fresh water in the streams or one
of sufficient drought so that the small streams, ponds, etc., become com-
pletely dry, are productive of least cholera. A year in which there is

much stagnant water is productive of the greatest death rate.
The argument is advanced that the greater loss occurs along the rivers
because more corn is raised, more hogs are fattened, and hence they are

more crowded.

In order to determine this point we divided the counties

in the State into groups according to the number of hogs raised per square

mile and determined the per cent. of loss for these groups.

sented in the following tables:

This is pre-

1883-1890.

Number of Hogs Number of Per cent.
Per Square Mile. Counties. of Loss.
4 [07 fe ree a re SUPERS oh org A Bie shaiska ors, VRP ake he 8.1
EAD Mee, cy tecvsaj ee tices aun eters oe sheers pee i oie eee as cat ate S53 syerennele 4.5
Dea O A coon au es cuca, Bice cat sues io. fe) hei eto's ate 2.) SPM as Reese ete da Sun arene cis 5.9
Tice eee aerate eetie sore aed at eeetecas = es aa A Met 2 eyes doeelte ever eu ene heer eueNe 9.1
DOQQ re eis Susie as us! usta see wb e's dls ee LGAs raecMavetesh ietatone sista t abeateyee 8.3
DA i oi lank coeur cg boca ees, ang are ALP ord eee, Oto eamterd sucivaarener S 7.9
MNES) Aaemes A pata eats ekaueneiay > Sos aes) at's veya, 406 pause oteos ste SEB aae saints sks 8.1
aL Dae araaspatteere acer nehens cote Boece arste's NW eer nevic cose costae drahage oS baeens 3 8.8
POO 24a ty ir. cee. tetatate Sistine oe ore aos Saris Sites ete Dae ee we 10.
1895-1897
ME Sa Ny (apata teh eva tees so seyantedis thee’ sareveysre Sepa Par cieher seks or chs satorei ens te ak
DN aeel Mee eo arse aD nce ak. 2 kilts cnaberehe S earion sle.sdi'b, ee, dhetione feu aio. ¥ woke 'shety ie 9.1
ere (cia Mn vee Nae carne ate cacke Sears eee LS Res Bier atarere-a, anise aut-oaba bush eater 11.1
d= O) ae are ae eos fee aces hi ohtereyers Gy deta cds cna dteaton the Ss ane yen tose whete 17.9
ST OPUZA eels coh 2 act ae vee 2, bora aea ye aus lens a ihe, Sacsuce Moron oRtee es pcs gauss a tete 19.2
125-149 PLONE na eat alee Aysheiece ah eron © sustee 17.3
ED (LUCA aos tos cree tue Be lo an Uagaws or tices A cbeRa eye Dien s. arate 21.6
fap nen. vas thapals aeetaes, « Rieearit's o,0 ete LPR AC ARE he reek tee te IO OE 22.2
PAV z2 DA ge nrrshis cecloiers loholer staratete ese chs Sue 22.0:

During a period of eight years there is comparatively little difference
in the losses, but during the period of three years when the disease raged
with unusual violence the percentage was much higher in the counties

having a large number of hogs per square mile,

4—Swine.

It is not possible to tell

how much of this increase in loss is due to the greater number of hogs,
as it so happens that the counties having a very large number of hogs
per square mile and large percentage of loss also have one or more rivers
passing through them. From a comparison of counties about equally
situated but the number of hogs per square mile very different, I am of
the opinion that the number raised is not a very important factor in deter-
mining the per cent. of loss.

The season of the year when cholera is most prevalent is always in
the late summer and fall. It occurs at all times of the year, but like all
the intestinal diseases, as dysentery, typhoid fever, ete., in people, the
conditions are more favorable for germ development in the fall.

The germs of the disease may be carried from one place to another by
birds of carrion. It is a common experience with farmers that hogs can
not be raised upon a farm where there is a buzzard roost. I have learned
of isolated outbreaks of the disease occurring from buzzards alighting
to eat the carcass of a colt or other animal and soon after the hogs gain
access to the same place and contract the disease.

Dogs prowling about at night carry pieces of dead animals for a mile
or more, across pasture fields, feed lots, leaving pieces here and there to
be devoured by some unfortunate animal.

Men may carry the disease from place to place upon their boots, or
particles of dirt remain upon the wagon wheel and when dry drop off in
another lot. It should be a general rule never to allow agents for hog
cholera cures to come near a pig lot where there are healthy hogs. They
go about diseased hogs and do not use the precautions necessary to pre-
vent the spread of infection.

Under some circumstances I believe the wind may be the bearer of
germs. If the germs be distributed along a public highway by the ren-
dering wagon and become mixed with the dust it is possible and altogether
probable that they may be blown on the pasture or on the feed lot and
thus convey disease. I have seen a few outbreaks continue in one direc-
tion for several days after a constant prevailing wind trom the southwest.
The evidence in this case seemed to point to the wind as the distributing
agent. In such cases the germs fall in the water or are taken in with
the food.

Hog cholera is often contracted as a result of buying hogs from stock-
yards for feeding purposes. This is such a common experience that only
the strong-headed or uninitiated will be likely to take the risk. The
farge stockyards and the inajority of shipping cars are permanently in-
fected with disease and no matter how healthy the hogs may have been
when they started from home they come in contact with infection and
should never be withdrawn from the yards for feeding purposes. We
have recorded many outbreaks caused in this way. It has been claimed
that the shipping of diseased hogs over the railroad may be the means
of causing new outbreaks of disease. I made this a particular object of

; 51

research in 1895 and 1896, but in no case have I been able to find more
cholera along railroad lines than at a distance of a mile or two upon either
side. Under the present method of having the right of way fenced I feel
certain that the infection from this source is over-rated.

It would be useless to try to go into detail concerning all the methods
by which the disease is distributed. Any means by which the germs are
carried from one place to another can be considered an accessory cause.
All of these means are not under our centrol but many are and we will
succeed in prevention in the same measure as we eliminate them.

SYMPTOMS.

The diagnosis of the different swine diseases is attended with greater
difficulties than the diagnosing of diseases in horses or cattle. Except
upon very careful examination the general symptoms of swine diseases
seem to be very much the same. Cholera assumes several different forms
and therefore can not be recognized by any specific set of symptoms.

The symptoms vary greatly with the virulence of the outbreak. It
may be said to assume an acute form which may run a course in from
a few hours to two or three days, a Subacute form which runs its course
in from three days to a week, and a chronic form which may last from
one week to more than a month. These are only relative terms and
merely used for convenience in describing the disease. The symptoms as
here described are for the more common cases that live for three to seven
days. About the first symptom to be observed is a general droopy condi-
tion, the eyes more or less closed and dimmed, the ears drop more than
usual, that there is a certain amount of sluggishness and although the
hog eats, it is not with that greediness that is customary. The appetite
becomes depraved and he will eat the droppings from other hogs or
chickens, eat clay and earthy substances. The hog lies about more than
usual, hiding in fence corners, under Liter, and in out of the way places.
If he should have access to a manure pile, that will be a favorite place.
During the hottest days he will prefer to lie in the scorching sun rather
than in the shade. At first he will respond to calling for feed but later
he will not get up unless urged to do so. During the progress of the dis-
ease and sometimes from the very beginning there will be pronounced
rheumatic symptoms. The hog will be lame first in one leg and then in
another. The back will be arched. Diarrhea usually makes its appearance
with the onset and is almost always present at some time during the
course. The discharges at first are thinner than normal, but they rapidly
become tarry and have a characteristic offensive odor. Constipation may
occur and is almost sure to do so in those animals that eat earth. In some
of the animals the contents make casts that perfectly occlude the passage
and when struck with a board give the sensation of baked clay. Vomit-
ing is also present. There is rapid emaciation. The fever is high and
the breathing rapid but not labored.

52

In the very acute cases the toxins cause such rapid poisoning of the
system that death is so sudden that the symptoms may not be developed.
A pig that will be eating at the trough at one hour may be dead the next.

In the chronic type we are especially prone to have the swelling of
the ears and cracking of the tail. Both may drop off. The eruption is
more pronounced upon the skin. Ulcers may form from the size of a
grain of wheat to the size of the hand. The hair is lost. There is fre-
quently hemorrhage from the nose and sometimes sore mouth and feet.
There is coughing as a result of lung involvement.

In hog cholera the great fatality is among the pigs, the older hogs
often making a recovery or not being attacked.

In swine plague a cough is probably the first symptom observed. It
is paroxysmal at first but is deep seated. This is more noticeable when
the animal first gets up or after exercise. Later the cough is more
persistent. The breathing is short and rapid with little movement to the
ribs and a double hitch in the flanks, like a horse with heaves. The
breathing becomes more labored, the throat swells and there is nose bleed.
If the hands are pressed over the ribs there will be evidence of pain, often
due to pleurisy. The animal will not move more than necessary, the appe-
tite remains better than in cholera, there is much thirst and much less
tendency to diarrhea. Constipation is more frequently present than in
cholera. The eyes are more inflamed and watery and there is less ten-
dency to skin eruption. Swine plague is particularly liable to attack and
be fatal to old hogs. Both diseases may be present in the same herd and
even in the same animal at one time, thus complicating the symptoms.
In nearly all cases where there is doubt and a number of hogs are simi-
larly affected in the same neighborhood it is safe to conclude that one or
both of these diseases are present. We have no other wide-spread dis-
eases of hogs causing such loss.

Hog cholera is sometimes mistaken for other diseases, as worms,
diarrhea, or scours, septicemia or blood poisoning, etc. Swine plague is
frequently mistaken for pneumonia, pleurisy and bronchitis.

In some places the intestinal worms become so numerous as to cause
all the intestinal symptoms ascribed to cholera, vomiting, diarrhea, de-
praved appetite and emaciation. The onset of the trouble is not so sud-
den; there is not the same temperature, ustially no lameness, and no skin
eruption. The worms causing the trouble may be the large intestinal
worms, the size of a lead pencil or larger, or the small fellows from one-
half to three inches in length. A post-mortem will show the presence of
the parasites in great numbers and the intestines ‘will be more or less
irritated. The presence of the parasites causes so much loss that some
of the cholera cures are nothing but vermifuge powders. The lung worm
may also produce symptoms that will be mistaken for swine plague.

Diarrhea, or scours, may also be mistaken for Cholera as it is so often
induced by a change of feed as turning upon new corn, feeding city slops

53

that contains soap and sour feed. The discharges are usually more fluid
and of lighter color than in cholera. The diseases can not be dis-
tinguished in the early stages, but a change to a limited dry diet will
usually be all that is necessary to bring about the desired result in the
diarrheal trouble.

A form of septicemia, or blood poisoning, sometimes attacks a bunch
of pigs and being contagious, spreads from one to another. The mouth,
nose, lips, tongue, feet or other parts of the body become gangrenous.
While the disease presents some of the symptoms of cholera, the localiza-
tion of the trouble is sufficient to make a diagnosis.

Hogs will pile up in bunches when not properly divided and protected
during the cold weather, and as a result catch more or less severe colds,
resulting in bronchitis, pneumonia and pleurisy, giving rise to symptoms
like those of swine plague. The same troubles may also appear as a
result of turning hogs upon a stubble or pasture field during very hot
weather and then permitting them to have access to cold springs or brooks
in which to wallow. These same troubles sometimes arise from the in-
halation of dust. A study of the conditions will usually suffice to differ-
entiate the troubles.

NUMBER OF ANIMALS AFFECTED, AND IMMUNITY.

When an outbreak of cholera occurs in a neighborhood we can not
judge what per cent. of the hogs will be affected and die. Some out-
breaks have a virulent type of the disease on the outset and gradually
the virulence diminishes so that while from eighty to one hundred per
cent. of the hogs affected at the outset may have died only ten per cent.
may be affected and die out of herds attacked later. As a rule the disease
is more virulent in type when it makes its first appearance. The reverse of
this is true in some instances. Out of a large herd of mixed hogs it is
always safe to predict that the younger ones will die and that from ten to
thirty per cent. of the older ones will escape. Here is where hundreds of
farmers are duped into believing that certain hog cholera cures accom-
plished great good, as they lose the susceptible ones before a remedy is
tried and then succeed in saving those that would have lived anyhow.

One attack usually confers immunity against subsequent attacks, but
there are exceptions. An animal then that passes through the disease
becomes valuable as a breeder. Ofter sows loose the litter of pigs which
they may be carrying at the time, but it has no influence upon subsequent
litters. No immunity is conferred upon the offspring, as they are as sus-
ceptible as any to the disease.

TREATMENT.

The treatment naturally divides itself into medicinal, hygienic and
preventive. The medicinal is the least important as we have no spe-

cific for the disease. Veterinarians who haye made a careful study of
the action of drugs and of the character of the disease have tried every-
thing that would seem to be a rational treatment, but have failed.
Pathologists have recognized the apparently hopeless condition to be
treated and have been unable to suggest a remedy. Experimenters have
tried everything which science and empiricism has claimed would cure
but they have found nothing which they could endorse. Notwithstanding
all the futile efforts that have been made by careful and conscientious
workers, backed by large sums of money and every facility for investiga-
tion, we have more than one hundred sure-cure cholera remedies upon
the market in this State. According to the manufacturer (and the claims
are all alike), the prevention and cure of hog cholera is a very simple
things and depends wholly upon whether the farmer is willing to buy a
few packages of their remedy and use as directed. It is impossible to
make a close estimate of the amount paid for such preparations, but it
is safe to say that in this State it amounts to more than $100,000 annually.

In 1897 and 1898 the writer devoted considerable time to the investiga-
tion of the merits of the various preparations upon the market. Many of
these preparations are the product of misguided men, wholly ignorant of
the pathology of the disease and equally as ignorant of the action of the
ingredients in their concoctions. From a very limited trial they had drawn
conclusions and sincerely believed they had discovered a sure cure and
were willing to part with it for a large compensation.

A much larger number of the remedies are prepared by men and com-
panies who know the value of a well-worded advertisement and who are
in the business for revenue only. They take the government formula,
alter it in some slight particulars, call it by another name and increase
the price probably ten times. Another favorite scheme is to take the
formulae of some of the patented preparations and sell the remedy under
anew name, well knowing that if it failed under one name that it would
act no better under a new. I was informed that Brown County clay sold
for seventy cents per pound.

A third class of remedies are prepared by men who make a study
of the disease. They constitute a very small minority.

There is no better evidence that we have no sure remedy than the
fact that we have so many upon the market. In these experiments one
hundred and fifty-six remedies were tried and nearly 4,200 pounds of
drugs. All the formulae given in the patent office reports were filled.
A large number of formulae were obtained from the owners and manu-
facturers, a few by analysis and several hundred pounds of the proprie-
tary remedies were used. f

The plan was to test each remedy upon at least five herds in as many
places and at different times during the season, in order to work over all
the conditions. Without going into details, it may be said that none
of them fulfilled their claims. Some were positively injurious. Many

HD

of them seemingly did good upon some herds and if a hurried conclusion
had been reached it would have been favorable. This is an error too
often made and no test can be considered satisfactory that is not used
upon a large number of hogs in different herds, in different localities and
at different times during the season. The good effects often reported
are frequently due to the better care and better hygienic conditions in
following the directions. Some manufacturers accompany their goods
with carefully compiled directions upon care and management, and as
they cost considerable it insures their being carried out. It must be
confessed, however, that directions come high at fifty cents per pound.

Very few remedies find a place upon the market for more than five
years. The great majority of them run their course in two years, and
the writer is cognizant of but three that have been sold for a period of
more than ten years. This is the test of their efficiency. In every in-
stance in which an attempt has been made to take infected hogs from
the stockyards, treat them and fatten them for the market the result has
been a failure.

In 1897 Mr. John Cowie, of Iowa, tested a number of the more widely
advertised remedies and the results were unfavorable. Dr. Reynolds,
State Veterinarian for Minnesota, after examining the matter carefully,
issued a circular advising the farmers not to purchase the remedies.

In mild outbreaks and in very many cases much good can be accom-
plished by such remedies as will keep the bowels clear and act as an
alterative and tonic. For this purpose we have a prescription generally
known as the government formula, and is as follows:

Wood charcoal, 1 pound.

Sulphur, 2 pounds.

Sodium chloride (salt), 2 pounds.

Sodium bicarbonate (baking soda), 2 pounds.
Sodium hyposulphite, 2 pounds.

Sodium sulphate (Glauber salts), 1 pound.
Antimony sulphide, 1 pound.

The dose is a tablespoonful for each 200 pounds once or twice a day.
It is best given in slop. This costs about ten cents per pound and is the
one so much imitated and sold under different names at from twenty
to fifty cents per pound.

Our best results in the treatment of mild cases were obtained by using
the following:

Chlorate of potash, 1 pound.
Bicarbonate of soda, 1 pound.
Nitrate of potash, 2 pounds.

The dose is the same as in the former prescription. In the early
stages and when constipation is present five grains of calomel are admin-

56
tered once a day to each 200 pounds of weight, or oil meal is added to the
slop.

Another treatment which found considerable favor was a tablespoon-
ful of a saturated solution of chlorate of potash and a like quantity of
tincture of muriate of iron once or twice a day for each 300 pounds.

A half gallon of kerosene to a barrel of slop mixed thoroughly gave
better results than three-fourths of the remedies tried.

Quinine and salol were also of service.

Carbolie acid and like preparations are disinfectants and not cures.

The treatment of inoculating worn-out horses with cholera germs,
killing the horse and feeding it to the hogs was not a success. The feed-
ing of the carcasses of hogs that had died of the disease and been buried
is to be condemned. The boiling of the carcasses of cholera hogs and
feeding them has likewise disappointed those who have tried it. A final
method of prying open the hog’s mouth and cutting off the papillae inside
of the jaw only abstracts blood.

PREVENTION BY VACCINATION.

The attempt to prevent hog holera by vaccination is dependent upon
the fact that one attack confers immunity against subsequent attacks.
Vaccination has been used against smallpox in the human subject with
the most marked success. In this case the pox germ is obtained from the
cow and when vaccination takes place it induces a very mild disease.
Vaccination is also used against anthrax in sheep and cattle. Here the
disease germs have had their vitality reduced by artificial means and
only a mild attack follows. The results are highly satisfactory and sheep
and cattle are now raised where it was impossible to do so before.

The attempts to vaccinate against cholera have not veen successful.
In the first place, we know of no animal having a similar disease, the
germs of which when inoculated into the hog will confer immunity, and
no method of attenuating the germs so that they can be inoculated with
safety has yet been discovered. Some years ago Billings and Detmers
each thought they had discovered successful means of vaccination and
the work was carried on on a large scale. The results were unsatis-
factory and had to be given up, as it had the effect at times of starting
the disease where it did not previously exist. The work is being revived
at the Kansas Experiment Station and again being reported favorably.
The matter needs to be more fully demonstrated before advising the stock-
man to try it.

THE ANTI-HOG CHOLERA SERUM.

The serum treatment of hog cholera was probably first demonstrated
by Dr. Peters in 1896, and the same work undertaken at almost the sume
time by the Bureau of Animal Industry. The serum treatment is based
upon the same principles as are involved in the anti-toxin for diphtheria.

57

It is a well established fact that in Some bacterial diseases a strong
resistance to the growth of bacteria is developed by the formation in the
blood of a substance known as anti-toxin. The germs form a toxin or
poison and the body forms the anti-toxin to counteract the growth of the
germs. If the formation of the anti-toxin is in excess the patient recovers,
and it has been found that blood from such a patient can be drawn, the
anti-toxin separated, and if added to the blood of a patient that is exposed
or affected it will prevent the disease or bring about a recovery. In order
to secure anti-toxin in medicinal quantities it is usual to inoculate animals
that do not have the particular disease and produce a slight attack and
after recovery reinoculate and repeat until the animal can stand an
enormous quantity at one time. <A quantity of blood is drawn and the
serum separated and this is ready for use.

The government has experimented upon a large scale with this treat-
ment and in the main the reports have been very favorable. A number
of private firms have attempted the same thing, but up to the present
they have not been very successful. This treatment does not promise
nearly so much, in the estimation of the writer, as the public has been
led to suppose. The serum can not be produced at low cost and its admin-
istration requires the services of a veterinarian, two conditions which
militate against its general usage.

IMMUNIZATION IN UTERO.

Just at the present time a new preventive is being pushed upon the
public under the above caption. The proof of the efficacy of the method
has not yet been demonstrated. Reasoning from analogy with other
diseases in the human or in animals, we have very little reason to
believe that such can be accomplished. The method is to induce the dis-
ease in the sow by feeding from the careass of a cholera subject. The dis-
ease is Supposed to develop in a mild form in the mother and the immunity
to be extended to the unborn pigs. The writer has seen pigs, from sows
that suffered from the cholera prior to farrowing, die of the disease.
It is the general experience that pigs from an immune sow do not possess
immunity. This method needs to be tested scientifically before we can
endorse it and this will require some time.

PREVENTION.

As we have no specific for the disease nor any line of medication that
is fairly successful, we must rely upon prevention. This can not be done
to the same extent as in many other diseases, and this is especially true
of swine plague. To enumerate all of the steps would necessitate repe-
tition of points already made, so that only the more prominent will be con-
sidered.

First, the water supply should be from deep tubular wells. Water

58

from a tubular well must come in from the bottom, which means that it
has been filtered through the soil and the possibilities of pathogenic or-
ganisms being present is reduced to the minimum. Treat all surface
water, whether pond, creek, spring or river, as unfit for man or beast.
The feed should be pure and wholesome. Slops that have stood and
fermented are not better suited to the stomach of the hog than that of
some other animal. The dishwater contains so little nutrition that it
would be more economical to throw it away than to feed it. Corn is un-
doubtedly our cheapest fattening food, but should not be given alone
to sows and pigs. The addition of a little oil meal or other by-product
will be most advantageous, and pasture in season. Hogs are fond of
chacoal, ashes and salt, and these seem to furnish something to the
body that is decidedly beneficial. The cobs from the feed floor should
be raked into a shallow pit and burned to a char and salt added at least
once a week. Nearly all prominent breeders follow the practice of sup-
plying charcoal, salt and ashes in some form and many attribute to it
the power of preventing disease. <A feeding floor should be provided.
The bedding for hogs should be like that for other stock—a little at a time
and removed often. There is no better reason for compelling a fine sow
to lie in her own filth than there would be in the case of a good horse.
The bedding of both will become foul and should be removed. It can not
be kept pure by disinfectants. Hogs should have no bedding during the
warm season, only a dry place in which to sleep.

In case of an outbreak of disease upon the premises, separate the
well hogs from the sick and confine all in small lots upon one part of the
farm. Separate the well hogs from the sick, as the contagion is spread
by the droppings and excreta and the well hogs would be subject to the
contagion if kept upon the ground where the sick had been. Formerly
the recommendation was made to give the hogs the benefit of a large
pasture and keep constantly dividing the herd. Experience has shown
that this has the disadvantage of getting the germs scattered all over
the farm, prolonging the outbreak, and has no advantage over placing
them in two or three small lots. By the latter method the business of
hog-raising can again be started as soon as the outbreak is over, using
some other part of the farm. Use plenty of disinfectants about the place.
Air slaked lime, whitewash, chloride of lime, earbolic acid, ete., are all
good. If possible have one man to feed the diseased and another to feed
the well hogs. Take advantage of all the sunlight that it is possible to
get, as that is the cheapest disinfector.

No rule can be laid down for guidance as to the time when pens, ete.,
may be used after an outbreak of disease. We have observed instances
in which this was done immediately and disease did not follow, and in
other cases weeks and months have elapsed and a fresh outbreak would
be started. If the place is thoroughly cleaned and disinfected and is well
lighted a few weeks will be sufticient, but when it is feasible it is better

59

not to attempt it again during the same season. Experience has shown
that a wise precaution is not to permit the hogs to graze or be in pens
alongside a public highway. Hogs having the disease and driven to
market will leave droppings that become mixed with dust and blown
upon the premises. It is the observation of the writer that this is a pre-
caution not sufficiently emphasized.

Hogs may be disposed of in two ways, by burial and burning. If by
burial it should be well done, upon a dry place at least three feet deep
and in a woods or field to which hogs will not have access for a long time.
If it be true that the disease germs live for a long time in the soil then
burial only favors the development of some subsequent and unexplained
outbreak. Where burial is practical the addition of a quantity of quick-
lime will be effectual in destroying the germs.

Burning is not difficult when properly done. The essential point is to
get at least a foot of wood under the carcass. A very much smaller
amount of wood will be required where the fire is under rather than at
the side. All carcasses should be disposed of at once and it is far more
economical to kill badly infected hogs than to have them linger around for
a week or two.

If a herd be in marketable condition when exposed to cholera they
should be disposed of at once. Those that are atfected will be condemned
and those fit for food will pass inspection. Such a recommendation may
be open to criticism from a strictly scientific standpoint, but it is the
only practical method that can be followed at present. Under no circum-
stances should hogs be purchased for fattening purposes that have passed
through stockyards or been shipped by rail. Stockyards and ears should
be regarded as permanently infected places. Breeding stock should
always be kept in quarantine for three weeks before admitting to the
herd, particularly so if they have followed the fair circuit. These are
measures that may be followed in practice by the individual.

STATE CONTROI.

The argument is often made that the State should exercise some con-
trol over hog cholera and swine plague. The precedent is cited that the
government stamped out pleuro-pneumonia in cattle and has sayed mil-
lions of dollars to the cattle interests. The different States take cogni-
zance of glanders and practically have that malady under control. South-
ern cattle fever is now confined to restricted areas and sheep are being
dipped for scab. The diseases which have been stamped out or brought
under control have been of such character as to require close contact to
spread them. Hog cholera is a disease of different character and there-
fore is not amenable to the same methods. Typhoid fever in people some-
times assumes an epidemic character in cities, but by condemning wells
and compelling the use of wholesome water the disease can be stamped

60

out. Hog cholera is a water-borne disease and can be prevented in part
by securing pure water, but there are other means of spreading the in-
fection. We have little to guide us in what may be accomplished by
State control. England has tried to stamp out the disease by preventing
the shipment of pigs unless inspected, no hogs to be shipped from a
swine fever district, and none to be moved within sixty days from the
time of an outbreak. In the shipment of pigs all cars must be disinfected
and it becomes the duty of the owner to report every case of the disease
as soon as it appears and the animal is slaughtered.

Prior to 1896, the regulations were not so rigid and the effect of the
attempt at control may be seen from the following table:

Year. Outbreaks. Hogs Slaughtered.
VSOA eels Se hee ee eee A ilo) REN ELSE LO O Oca eC 56,296
SOD ae een tia cops ca eee Gj; 30D cers oe eee 69,931
SOG tea o.0. b caieenie eerste encore HL GGPia cts epee, Le ee 79,286
SOT Ss eke tac eereer ee ace 2 DD Lente ee ee ee 40,764.
SOS Crass sick eate te erator teeth DOU ay ee iets Rls See 43,756
SOO he. aes ete ee DAR es ateversctnt nr eiaue MO 30,386 |

The effect has been to greatly reduce the number of outbreaks and
also the number of animals slaughtered. For a time the reduction in the
number of outbreaks and also of pigs slaughtered was so marked that
much hope was entertained that it might be possible to completely control
the disease. The very serious restriction to trade and the heavy expense
has brought many protests from the producers and the restrictions are
again becoming less rigid. It wiil take more time before a conclusion
may be drawn as to the possibilities of this method.

In 1897 the government undertook an experiment in Page County,
Iowa, to determine what might be accomplished by county police meas-
ures. The plan was to canvass a part of the county and determine the
number of pigs raised the year before, the number that died and the
number now on hand. Upon receipt of notice of an outbreak the veteri-
narian called and killed all the sick and paid the owner at market rates.
Disinfection and general cleaning of the premises followed. It is be-
lieved by some that the saving more than paid the expenses.

Several of the States have laws upon hog cholera, but they usually
define the manner in which the carcass shall be disposed of. Minnesota
probably undertakes more than any other State and there the matter
is in the hands of the State Board of Health. Canada demands a certifi-
cate of a clean bill of health from the State Veterinarian before they can
be shipped in. The tendency is toward making transportation companies
disinfect. cars, yards, ete.

In our own State the law requires burning or burial of the carcass;
it requires a certificate of health to exhibit at the fairs and the disinfec-

61

tion of pens, ete., at fairs. It is an imperfect law but has been the means
of saving many thousands of dollars.

The Bureau of Animal Industry requires the disinfection of cars at
stockyards which have brought in cholera hogs. From the observations
of six years the writer can not agree with those who advocate the disin-
fection of all cars. There arrive at the stockyards 20,000 cars annually.
The cost of disinfecting would be about $12,000. The writer believes
that for all practical purposes the same results would come from prevent-
ing any hogs being withdrawn from the stockyards for feeding purposes.
The outbreaks of cholera traceable to transportation in ninety-nine cases
out of every 100 are due to the shipment of hogs. The railway companies
receive little freight for the stock hogs that go out of the yards compared
with the loss of freight upon the hogs that die of disease as a result of
such shipment. The loss then would be upon the proper party—the one
who sent the diseased hogs.

The problem of State control is of great importance and will not be
settled soon. In the meantime this State should not be content to sacri-
fice $2,000,000 worth of stock annually without making some effort to de-
termine new facts concerning this disease.

SURGERY UPON THE PIG.
CASTRATION,

The objects of castration are to prevent reproduction, to increase the
fattening propensity, to better the quality of meat and to secure docility.
Nearly every farmer considers himself competent to castrate pigs and,
although the general losses are not very heavy, that could easily be re-
duced one-half or three-fourths by the exercise of a little more care and
attention.

Pigs may be castrated at any time, but it is wise to avoid the extremes
of heat and cold. In very cold weather the parts may become frosted
and a great slough follow. In very hot weather sepsis is almost sure
to follow and there is some danger from flies and maggots. In nearly all
cases the owner can exercise some judgment and either castrate a little
earlier or a little later than he might otherwise desire, and thus avoid
these extremes in season.

The age at which castration can be performed to the best advantage
is not fully agreed upon by different breeders. Some prefer to castrate
while the pigs are still nursing, but the majority prefer to wait until after
they are weaned. The younger the pig the less the shock and possibly the
less the check in growth. The older the easier the operation. It is better
however that the operation be not done at the time of weaning.

The pigs should be prepared for the operation by receiving a light
supper in the evening and no breakfast in the morning prior to the

62

operation. This will prevent vomiting and the inhalation of vomited
matter, causing pneumonia. After castration they should be turned upon
grass and receive slops for a few days to keep the bowels open and
prevent a feverish condition. Under no circumstances, however, should
the pig be allowed access to a wallow. If the wound can be kept clean
it will heal in from four to six days, but if it becomes infected with
mud it will take much longer.

There are different methods of operating, but the essential points of
the technique are about as follows: The pig is caught and laid on the
side with the head a little lower than the hips. It should be held by one
or two men and the back should be turned away from the operator. The
scrotum should be mopped over with a strong carbolic acid or creolin
solution for cleanliness. The lower testicle is seized between the thumb
and middle finger of the left hand and an incision made over the most
prominent part parallel with the middle line of the scrotum‘ and a half
ineh to the side of it. The incision should be deep enough to liberate
the testicle at one pass and should be sure to go to the most dependent
part. The upper testicle is then liberated in the same manner. In young
pigs the testicle may be seized and by a quick jerk the cord and all may
be drawn away. In the older pigs this is not feasible. No hemorrhage
follows the tearing of the cord, but it not infrequently happens that a rup-
ture is made which may appear at the time or a little later. A better plan
is to draw the testicle well down and cut the cord. This operation is appli-
cable at all ages. Hemorrhage will folow in a few instances, but this
may be checked by a ligature. By far the best method of taking off the
testicle is by the use of the emasculator, as this effectually checks all
bleeding and avoids any possibility of danger. It is the method above
all others for old animals. It will not pay a man if he has only a few
hogs to castrate to invest tn an instrument, but it will soon pay for itself
if there are several each year.

No application should be made to the wound and no stitches taken, as
it will heal more readily without interference. In warm weather car-
bolic acid or creolin may be used to prevent flies attacking it.

The castration of the ruptured pig is accomplished in much the same
way as the ordinary. The pig is held in the upright position first to
return the intestine and omentum. ‘he castration is then performed
in the usual manner and after the testicle is removed about three stitches
are taken with silk thread or catgut across the opening of the canal into
the scrotum. This is easily accomplished with a half-curved needle. As
a matter of safety, stitches are then placed in the skin opening.

In the cryptorchid, or boar with the testicles in the abdomen, the
operation is performed the same as for spaying the sow, using the method
to be deseribed.

SPAYING,.

Spaying is performed for the same reason as castration, and, while it
was practiced quite generally twenty years ago, it is seldom done now.
The necessity for the operation has passed away. It is an operation that
is profitable where sows are to be kept until a year or more of age. Under
the present method of marketing at eight and nine months it is more
profitable to permit the sows to advance to one or two months’ pregnancy
rather than spay and lose a short time in checked growth and run the
risk of a little loss.

When it is decided to spay the pigs are prepared for the operation as
for castration. They should weigh from fifty to eighty pounds. The pig
is caught and held by two men, upon an inclined board, the head being
lowest. The operator stands at the back and clips the hair from the
flank over a space about two inches wide and three inches long. An
incision is made about midway between the point of the hip and last
rib and an inch below the points of the lumbar vertebrae. The incision
should be just sufficiently large to admit the finger. ‘The forefinger of
the left hand is introduced and follows the back. The ovaries will be
found almost directly downward, suspended by a short ligament. They
will feel like a raspberry or blackberry and can be mistaken for nothing
else. If the ovary can not be found at onee, pass the finger backward
toward the bladder and search for the uterus (pig bed) and follow it for-
ward to its termination at the ovary. Remove the ovary by tearing it off
with the finger or cutting it off with dull scissors. The lower ovary may
be removed through the same opening. Close the outside wound with two
stitches, using silk thread or silk fishing line.

The operation may be performed through the middle line of the belly
the same as in spaying the bitch. The method is to hang the pig up by
a gambrel with a loop for each hock, make the incision about two inches
in front of the pubis and remove the ovaries as already indicated. This
opening is closed by two sets of stitches, one in the deep muscles and a
second in the skin. One of the objections to this method is the danger of
small hernias.

In either method the part should be prepared by washing with carbolic
acid and the hands and instruments should be clean. The loss from
operating is slight.

RUPTURE OR HERNIA,

Rupture or hernia is almost always umbilical or scrotal and is due
to the omentum or intestines passing through an opening in the abdominal
wall into a sack just beneath the skin. A rupture may occur anywhere
about the abdomen as a result of an accident, but occurs at the above

64

mentioned points because there is a natural weakness and oftentimes
incomplete development at those points. In case of the umbilical hernia
the two abdominal muscles remain apart and in the case of the scrotal
hernia the intestines follow the cord through an open canal into the
scrotum.

The treatment of hernia is simple. In case of umbilical hernia turn
the pig upon the back and gently return the contents of the sack into the
abdomen. The point of the finger will easily detect and determine the
size of the hole. Cut down upon the sack and take as many stitches
from muscle to muscle as may be necessary to close the opening. There
are other methods of closing the opening of this sack, but this I consider
the surest. Afterward stitch the skin.

In the treatment of the scrotal hernia hang the pig up by the hind
feet, return the intestines and omentum and proceed as described under
castration of a ruptured pig. In case the intestines can not be returned
by simply turning the pig over or holding it up and manipulation, then the
openings may be enlarged with the knife, using care not to injure the
intestines, and proceed as before. The operation must be done with care,
wash the parts thoroughly with carbolized water, have the instruments
clean and the hands clean. When carefully done, using such precautions,
the loss is very low.

ENLARGED PREPUCE.

A condition often seen in the male is the enlarged prepuce. It is more
prone to come on after four months than before and very much resembles
a hernia. This is due to a collection of secretions and dirt in the side folds
of the prepuce, afterwards becoming infected, and forming pus. The pus
may become cheesy and remain there indefinitely. Sometimes the enlarge-
ment becomes so great as to cause difficulty in urination.

This condition is readily relieved by incising both sides of the prepuce
and evacuating the contents. Recovery is prompt, but a recurrence may
take place at a later date.

INJURIES.

Pigs are especially liable to injuries—such as fractures of the legs and
crushed feet as a result of being stepped upon by the mother. All injuries
should be treated the same as in other animals and the outcome will be
surprisingly good. In the majority of cases of broken legs all that is
‘necessary is to return the limb to a normal position, keep the pig in a
pen where it can not be disturbed and it will unite promptly. There will
be some deformity, but the leg will be serviceable. If there is such
separation that a splint is required this may be made of sole leather.
Take a piece of sole leather and soften it by soaking in warm water,

65

mould it to the limb and then allow it to dry. When dry it will become
stiff and if lightly bound on will make an excellent support. Another
excellent material for splinting is the veneer butter and meat plates,
obtainable at all groceries. These are soaked until soft and moulded
and bound on. A good splint can also be made-by taking pieces of muslin
a couple of inches wide and as many yards long and soaking in laundry
starch and rolling on and allowing to set. A dry bandage is applied
before the wet bandage is rolled on. All these matrials are always
available, and if the owner has any ingenuity he can make a neat-fitting,
light splint that will serve the purpose ip almost any condition that may
arise. Injuries to the feet should be treated by occasional applications
of creolin or carbolic acid and keeping the pig in a dry pen. Other
injuries should be treated as they would be in the human subject.

5—Swine.

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“PIG GROWING”’—SUGGESTIONS TO BEGINNERS.

BY JNO. M. JAMISON, ROXABELL, OHIO.

Every year, from various causes, men abandon pig growing. Con-
sequently there must constantly be new beginners taking their place to
meet the constantly increasing demand for this product of the corn belt.
The beginner can rest assured of one fact, he can always get his share
of this work, for hog growing can not be monopolized by a few men. AS a
living creature, trusts have not been able to control his number or the
period of his existence. Nor are politicians able to legislate him out of
existence. Dread disease is the only breaker that confronts the beginner,
as well as the experienced grower.

High prices of the product are an increasing stimulus to cause men to
start in the business. Many start under this encouragement that would
not otherwise give the matter any attention, hence many of them fail
because they have no pleasure in caring for the pigs.

The beginners, under low prices, are more apt to be successful, because
they select this branch of stock farming on account of their tastes running
in that direction. For the beginner to succeed and stick to the pig through
thick and thin, he should have some liking for him, should take pleasure
in seeing the little fellows as soon as they are born turn their attention to
the business of their lives, that of hunting something to eat, and to such
an one there should be much music in the first cracking of corn by the
little beauties.

And while they are as alike as two peas to the stranger, to the pig
lover every one should have an individuality and be to some extent
different from his fellows.

The beginner should start with good stock. Good pure breed stock
can be had at living prices, and at these prices are as good for growing
pork pigs as the “Crackerjacks and Jim Dandies” that must be bought at
a long price.

Or, if the beginner is uncertain what breed he fancies, let him select
good native sows of mixed breeding and a pure-bred boar of good quality.
No difference how cheap a cross-bred boar may be bought, or how promis-
ing an animal he may be, we can not advise a beginner to start with such.
Using a boar of uncertain or mixed breeding is like putting a bad, soft
stone in a foundation. It is well to remember that the male gives the form,
and the purer his breeding the more certain he is to reproduce himself.

It is natural for the beginner to spend much time in building air
castles. Now we will not condemn this, for there is much pleasure in
it, but we would advise that when these castles go to pieces, the pleasure

76

had in building them be remembered and no time wasted in contem-
plating the ruins. A common error with the beginner is to start with too
many. Much better begin in a small way than to start with more than
can be handled. It is not always safe to assume that because two or
three sows do remarkably well a dozen or more with the same surround-
ings and territory will do equally so. Some men in this, as in other
matters, have greater capability than their fellows, and can do more from
the start. But no one can know his capability or ability at the begin-
ning, for it is not altogether measured by the opportunity they have to
give the pig a chance.

Say we have the stock and feed, then we come to the care. A finely
bred pig will degenerate more rapidly under mean treatment than a
scalawag. It is unwise to assume that because a pig is finely bred that
it will take less to feed him than it will one of poor quality in form and
blood. Rather, it will take more and better feeding, but he will return

more for what he eats. At farrowing time the sows should have com-

fortable, warm quarters, where the temperature can be kept below freez-
ing, if it is zero or below on the outside.

This can be done easily on any well-appointed farm, and there the sow
should be so tame that when her owner goes to see how she is getting on,
there will be no show of fight, but rather a welcome in her way of talk-
ing, calling attention to her nice family and inviting inspection. Only
yesterday we went into a six-foot square house and counted a litter of
nine, and by the mother’s actions it could not have been told that she
noticed us.

A few days ago we went into a pen with a sow weighing about 400
pounds and thought she was lying a little too close to side of nest for the
comfort of the pigs. We put one hand under her in front of her hind quar-
ters, and the other over, pulling on her and moving her as fas as we
wished, and this without causing her to get up. Under these conditions a
beginner is able to get along much better than to be compelled to reach
the pigs with a ten-foot pole.

Then when the pigs are counted don’t rush to feed the sow corn or
anything else. About all she wants for twenty-four hours is a good drink
or two of pure water and the society of her family. Give attention to
her and she will show by her actions when she begins to crave food. Then
feed lightly of rich food, and try to give such other food as will allay
hunger and not heat her system too much. Feed foods from which the
sow can make milk rich in protein. Bran and middlings, clover pasture or
clover hay, blue grass, in season, pumpkins and roots in their season. The
latter should be in store for all winter use. Another point: sows and pigs
should have plenty of exercise. Hogs being fitted for the market should
be allowed to take such exercise as they desire when properly fed, and
don’t get the idea that an extensive and costly hog house is a necessary
part of successful hog growing. Considering the vast number of hogs

owe lat

— eo

77

grown, comparatively few costly houses are in use. As a rule, when tried,
they have proved objectionable, because of difficulty in keeping them
clean and disinfecting them when once disease germs have found lodg-
ment in them. The most a pig requires is comfort in the way of house
and shelter. The points to be observed to secure this are warmth, clean-
liness and dryness. It makes no difference to the pig whether he finds
them in a strawstack, rail pen covered with straw or fodder, or in costly
houses. He is not concerned as to profits he brings his owner; this latter
is the owner’s part of the deal.

Another matter we would emphasize. Every beginner should be a
close and diligent student of all that pertains to the pig. Not alone to all
found in papers or books, but also the practical study in the lots in feed-
ing and handling them. There is oftentimes much profit in spending a
little, or even much, time in watching the pigs eat and noting carefully
their habits. At feeding time know that all eat and appear thrifty; and
always remember there is more in prevention than in cure. Avoid nos-
trums and highly lauded cures. If misfortune comes, don’t give up the
pig but give him another trial. However, it is not advisable to run all to
pig in farm management. There is a saying that he will root his owner
out of debt. Much better if he lifts the mortgage without rooting. Give
the pig good care and credit for his good qualities and he will do to tie
to, for he never goes back on his owner (barring disease) when well fed
and housed.

WHERE AND HOW TO SELECT BREEDING ANIMALS.

BY W. ARTHUR AYRES, OAKVILLE, KY.

This is a question often asked by those that are contemplating not
only going into the business of breeding swine as a specialty, but by every
man that contemplates buying a hog for breeding purposes. Of course,
breeders will always tell you to go to a good breeder, and they are right.
First, select the kind of swine you want to breed, then consult the adver-
tising columns of some good, reliable stock paper, for men who are en-
gaged in the business, provided always there are no breeders of your
favorite breed in your vicinity, or if such do not have what you want.
But right here let me say first, and say emphatically, try home first, for
your home men will always save you money.

If a man advertises pigs the year around way down low, let him
alone; he has-an inferior article and therefore has to sell below his
brother breeder. He and the man who rarely, if ever, advertises are the
men we always skip when we have to add new blood to our herd. Now,
with these out of the way, you need have no fear, for breeders, as a class,

7S

do not try to beat any man. We seldom see a hog we buy until after he
gets to our place. We trust the breeder to ship what we order and pay
for, and he has always done so for us, and we have been buying and sell-
ing for the last ten years. We never buy a cheap animal, for they are
dear to us at any money. We never order from the men who always have
‘“five-thousand-dollar hogs” either. We do not think this kind of an
animal is produced often enough to justify us in paying over $4,999 for
one of them, for we have noticed that their fame dies with them, and
for that reason do not advocate such stuff. A farmer does not want to
pay over $15 or $25 for a pig three or four months old. We have tried to
make it clear as to where te buy--from the breeder; let us look at how
to buy.

Here is how we do. First, we write some good Poland-China man (of
whom there are hundreds) describing what blood lines we need, asking
a description and prices of stuff. We get this, make out order from it,
describe minutely the animal we want, and in the end he sends us just
what we want. We often think when the animal comes, ‘Well, that
fellow did a better job than we could have done had we picked our own
pig out of the herd.”

If you want a boar, go to some family noted for being prolific and
able to produce themselves in their offspring. He must have a short
head for the breed, broad nose, broad between the eyes, heavy jowl, good
hams and shoulders, a broad, strong back and loins, and above all, good
room for lungs and good heart, compact build and nice finish. If he
does not have good feet and legs, no matter how good everywhere else,
we would not have him as a precious gift. So much for the male, which
is “truly half the herd.”

The sow should be of a prolific family and in fact the same descrip-
tion as the male will fit her, except she should be lengthier and looser
build than the male in order to enable her to carry a large litter.

We have tried in our humble way to give you our idea of “How and
Where to Buy Breeding Animals,’ and hope we may have dropped some
idea that may help you along, and if you happen to be a farmer and
haven’t thoroughbred hogs, let us insist that you get a nice thoroughbred
male and use on your grade sows and notice the result.

If you get a nice boar and use him a couple of years and think at the
end of that time you are not more than repaid, we will refund the money
if you buy from us, and believe every other breeder in the United States
would do the same thing.

—

~T
Za)

STARTING A HERD OF THOROUGHBRED SWINE.

BY JAS. RILEY, THORNTOWN, IND.

Ever and anon there is some one starting into the business of breeding
thoroughbred swine. A mistake made in the beginning makes success
so much more difficult to attain, so we should feel our way very carefully
and not take too many risks or try to start out on too large a scale. There
are some things in every business we undertake that can only be learned
by experience, and it isn’t advisable to take on too much experience at
first, or failures will overtake us so rapidly that we will become disgusted
in the venture and get out of it just as rapidly as we started in.

To one who contemplates embarking in the business of breeding and
rearing thoroughbred swine, I would recommend that the market be very
carefully looked into the first thing. See what kind of an animal, and
where the surplus can be disposed of to the best advantage.

We need not expect to do much in the way of selling stock for breed-
ing purposes at fancy prices until we have established a reputation, so
we should figure on the regular stock market.

We should next decide what breed would suit us best, or what would
come nearest filling the demand we intended to supply. To this end we
should visit and carefully examine the herds of some of the most reliable
breeders of the country, and carefully examine and note the different
characteristics of these different breeds. There are several things we
should take into consideration in determining what breed should be in-
vested in. First, look into constitutional vigor or stamina of the breed
that would enable them to resist discase. To determine this we should
examine the chest, especially the chest bone between the fore legs. An
animal should stand very wide between the fore legs and be full around
the chest. The next important point is back and loin. A wide, strong
back and loin with ribs well sprung indicates strong constitutional vigor.
Next in importance are feet and legs. A strong bone in leg and foot is
absolutely essential as indicating vigor. Get alsoa wide, deep ham. Then
it is very important to have a good head, a short face with a wide, full
forehead. A short neck indicates docility and great feeding quality. The
next thing is prolificness. The sows should have large, full litters and be
good sucklers. These traits are largely hereditary, and are very desirable,
as it enables the breeder to keep a less number of brood sows to raise a
given number of hogs, and if good sucklers they give their pigs a better
start. Then the rustling quality of the hog should be considered. The
hog that is the best grass hog, and can shift around and gather up part

of his feed that would otherwise go to waste, is to be preferred to the

hog that is more lazy in its habits.

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One of the most important things in swine raising is quick growth.
The hog that gets to 200 pounds at the youngest age and on the least
feed is at this time the standard hog. Not the hog that matures the quick-
est, as the market does not demand the mature hog, but rather the pig
pork. Some of the smaller breeds that mature so quickly will not reach
the 200-pound mark nearly so quick as some of the large breeds. At the
present time many of the largest breeds can be fatted at any age, and the
pigs can be made to reach 200 or 300 pounds very quickly and make the
very best quality of pig pork.

When the young breeder has found the breed that comes most nearly
filling all these requirements he should make his selections very carefully.
Never select a runt because you can get them cheap. Don’t get the color
craze, and reject an extra good pig because it has a black foot or a black
tail, or if a Chester White, because it has a dark spot on the skin, but
select the pig that comes most nearly filling the requirements given above,
no matter if you have to pay a long price. It will soon come back with
interest. You should then become a student of your business. You should
love your pigs and stay with them.

If one expects to become an expert in the breeding line he should
attend breeders’ meetings and in every way try to become posted in every
line of detail work. If you want to become an exhibitor you must visit
the shows, carefully observe how animals are handled and note particu- .
larly how they are fed. Much of the business of successfully breeding
swine must be learned by seeing how others do the work and leaving
nothing undone that is necessary to bring the greatest success. Those
seeking information can always get what they want by applying to any
experienced breeder who will always be found as ready to impart the
same as the novice is to receive.

RATION FOR THE PIGS.

When the pigs show a disposition to eat from the trough one to which
the sow can not have access should be provided. Now is the critical
period in the pig’s life. If we over-feed we impair digestion. If we stint
in feed we retard growth. If the feed is too constipating disease is ready
to enter. If it is too laxative scours is produced. These ills may result
from careless feeding of the sow.

No iron-clad rule can be given as to quality and quantity of food for
the pigs at this time, as conditions vary and much depends upon what the
sow is receiving. If she has an abundance of succulent food or pasture
pure skim milk is excellent for the pigs; otherwise it is too constipating,
unless some bran and oil meal are added.

agai

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IS THE SWINE BUSINESS LIABLE TO BE OVERDONE?

BY J. A. MEISSNER, REINBECK, IOWA.

If our business is overdone we are on the road to ruin; if not we are
on the road to prosperity. The way I understand the word “overdone,”
it may mean raising too much pork, or raising too many thoroughbreds
of the present quality and excellence. I will try to touch on both these
topics. Can anyone name any enterprising line of business, private or
public, be it in the line of improved machinery, or of manufactured arti-
cles, where the greatest efficiency possible to attain has been reached?
Perry’s fleet, in 1812, was undoubtedly considered magnificent. Naval
science had been exhausted in its construction, yet a single shot from one
of our modern battleships would have sunk the combined fleet of Perry
and Barclay, if they had been placed in a line. Three or four men with
Gatling guns would have indefinitely defied the millions of Persians in
forcing the pass of Thermopylae. The genius and science of man has
not only been applied in one, but in every line. Mechanically speaking,
the hog of fifty or seventy-five years ago was very crude; its engines
were imperfect, wasting all but a small per cent. of its energy and fuel.
Still, I have no doubt the razor-back of those days, though it required
from two to three years to mature him, and he was almost as fleet as the
swiftest horse, and could clear any rail fence constructed by man, was
nevertheless pointed to with pride by his owner, who might justly be
proud, for they were the best the times afforded. The hog of to-day in
form has almost reached the standard of perfection. Its machinery for
converting corn into pork is of the latest design; the science of breeding
knows none better. Can we raise more pork than the world is able to
consume? I do not think we ever can. While our hogs were the lowest
in price, there were plenty of our own people, and many more in foreign
countries, who did not taste pork once a week. Increase your facilities
for transportation and get the foreigner to lower his tariff, then you will
not only extend and widen our market, but you will feed the millions of
Europe, Asia and Africa who practically get along without the hog
product. I do not think we ever could raise more than the demand would
consume, but, supposing we could, which class of hogs would suffer first?
Those with the best or those with the poorest machinery? Be it govern-
ments, corporations, merchants, farmers or hog raisers, it is always a
question of the survival of the fittest. Those equipped with the best ma-
chinery will drive the poorer from the field.

To say that the hog of to-day is no better than the hog of half a cen-
tury ago is a slur on the ability of hog breeders. It would mean that their

6—Qwine.

82

work of the last fifty years was a waste of energy. Hogs have been
cheap; so has corn. Corn is the principal factor in the product called
lard. Increase the price of corn and an increase in the price of lard will
follow. Corn will be 50 cents a bushel again, and it may not be long. As
soon as corn goes up, lard will follow, reaching its old-time price. It is
possible the product from cotton seed will permanently depress the price
of lard to some extent, but it will never drive it from the market. When
we feed less corn to our improved breeds of Swine we will produce more
lean meat. The well-bred hog will not only make more pounds of pork
from a bushel of corn, but will also produce more from an acre of blue
grass and clover. To stop and consider for one moment the advisability
of going back to the rail-splitter type is absurd. .We have passed the age
of razor-backs and Tamworths. They are back numbers. We are in the
era of improved breeds.

The improvement in hog breeding has been scientific and is permanent;
it will progress, not retrograde. The cheapness of hogs the last few years
has led some of our intelligent type of ‘‘I-told-you-so” citizens to cry:
“You breeders are breeding too fine; you produce too much lard and not
enough bacon. You will have to go back seventy-five years and try it
over. Your improved breeds are out of date. We have just what you
want; we possess the bacon hog in the rail-splitter and his consorts.” Ah,
my friend, we are living in an age of advancement; we take no backward
steps. If you want more bacon, we have the ideal bacon hog in our
Poland-Chinas, Berkshires and other improved breeds. If they produce
too much lard, we will feed less corn, more grass, and produce all the
bacon you want of a much nicer and sweeter quality than your hog of
ancient design ever dreamed of.

GENERAL PRINCIPLES OBSERVED IN FEEDING.

BY W. A. HART, PORTLAND, IND.

The nutrients of the feed to which we need give especial attention,
are protein, an element of nitrogenous formation, carbohydrates, elements
of sugar or starch formation, and fat. The only proper sense in which
to study the domestic animal is as a machine calculated for some special
purpose, and the feed consumed by such animal as crude material to be
manufactured by such machine into meat, milk or wool. If it were true
that when you feed the animal a given amount of protein in every case
a given amount of lean meat would be produced, or if a certain amount of
fat or carbohydrates were fed, a given quantity of fat would result, but
little study would be required to make successful feeders of us all. Feed-

85

ing is as much a business proposition as the management of a factory or
railroad, and the success or profit that may obtained from feeding is as
much dependent upon intelligent care and housing, upon intelligent feed-
ing and upon intelligent and economical production of feeds as is the suc-
cess of any other business undertaking upon the intelligence of its
management.

Experimenting with the feeding of protein, we find that so long as the
amount of protein fed remains below the requirements of the animal fed
for any increase of protein there is a corresponding increase of protein
stored up in the body, but as soon as that limit is reached not only is there
no increase in the amount stored, but an actual decrease in the amount
stored. The same is also true of carbohydrates and fat. However, when
all are fed together, rightly proportioned, a greater per cent. of each is
stored by the animal. Whether money is made or lost in feeding depends
entirely upon the relative cost of producing the feed, to the amount of
meat, milk or wool produced from the feed.

HOW TO PRODUCE MOST FROM FEED CONSUMED.

Methods for producing the most from the feed consumed will first be
discussed. To illustrate: The market demands a hog weighing 200 to 250
pounds, a beef weighing 1,200 to 1,300 pounds, or a 75-pound lamb. Our
first impulse would be to select a small or medium type of animal, but
experiments show that a very young animal may produce a pound of meat
to each pound of dry matter in the food consumed, and that as the animal
approaches maturity more and more feed is required for each additional
pound of gain, until, in the case of the four-year-old steer, it takes twelve
or fourteen times as much feed to make a pound of gain as when the
same steer was a calf. At maturity gain entirely ceases. Experiments
further show that the rough animal, whether large or small, often re-
quires twice as much feed to make the same gain made by the finished
type of the same age and size, and that in the market, for the reason that
at slaughter the rough type shows greater waste and a smaller per cent.
of choicest cuts to the weight of dressed carcass, the coarser type com-
mands a much less price per pound. Under the most favorable circum-
stances it requires eighteen pounds of dry matter in the feed per 1,000
pounds live weight each day for the steer; about two pounds per 100
pounds live weight of feed as good as middlings each day for the hog,
and practically in the same proportion to the other farm animals to main-
tain them with neither gain nor loss. It is only on the excess fed above
this amount from which any profit may be derived.

The successful feeder must mature his animal as rapidly as possible
from birth to market, and sell his beeves at yearlings, weighing 1,200
pounds; his pigs at six or eight months of age, weighing 200 to 250 pounds,
and his lambs at from three to five months of age, weighing from sixty

84

to ninety pounds. From the foregoing one can better comprehend why
he selects 2,500 to 3,000 pounds finished cattle to raise the 1,200 to 1,800-
pound baby beef, or the 800 or 900-pound hog to raise the 200 to 250-pound
pig. Bear in mind, however, that it is only under the most favorable sur-
roundings that the maintenance ration falls as low as the amount stated.
Where animals are not properly housed, regularly fed, sufficiently sup-
plied with water, or otherwise receive improper attention, the mainte-
nance ration has to be double or triple the amount stated.

The successful feeder knows also that the dairy cow, properly shel-
tered, pays an extra profit of about ten cents per day for shelter; that the
pig requires about one-fourth less feed for the same growth than the pig
not sheltered and that the same proportion of gain from shelter is shown
by the other domestic animals. That soaked corn to pigs is worth about
one-fourth more than corn not soaked; that soaked corn to cattle makes a
gain of one-fifth more than corn not soaked, but that with pigs following
the cattle the saving is only about five bushels to each 100 bushels so fed.
That the mixture in winter of cut clover hay with corn meal for pig feed-
ing effects a saving of 30 per cent. of grain to amount of gain, and
materially benefits the health of the pig. That the feeding value of wheat,
pound for pound, is no greater than of corn. That cooked feed, except
potatoes, not only makes less gain for feed consumed, but impairs the
health of the animals. That salt fed daily greatly increases the gain from
the teed consumed. That the feeding of about two ounces of wood ashes
or a couple of spoonfuls of bone meal each day to a hog on full ration of
corn will make the same growth with a fourth less corn. That ground
corn only shows a saving of 8 per cent. when fed to pigs, which scarcely
pays for grinding. That ground feed fed wet to pigs shows a gain of 7
per cent. more than the same feed fed dry. That feed fed to the dam
while suckling her young gives as much growth on the young as though
fed direct to the young animals, hence the false economy of not maintain-
ing the dam on full feed.as soon as practicable after the birth of the off-
spring. That the self-feeder for lambs requires one-fifth more grain for
a given amount of gain than when fed in the regular manner. That
lambs shorn and dipped in hot water will make a rapid gain under con-
ditions in whicn the unshorn lamb will Show a loss. .

That corn not mixed with other grain is the cheapest ration that can
be fed to the lamb that is intended for the market, and will, pound for
pound, make as much gain either before or after weaning as the same
number of pounds of a mixture of oil meal, oats, middlings or of the
costlier feeds. That corn cut when fully ripe contains very much more
nutrients than when cut when only glazed as is the custom.

That two-fifths of the feeding value of the corn crop is in the fodder
and three-fifths in the ear. That the grasses carry the most nutrients
when fully matured, and lose from 12% to 40 per cent. of nutrients from
getting wet in curing, The successful feeder not only knows these facts,

vill

85

but profits by his knowledge of them. He is constantly on the alert to
take any advantage he may of the market or of the method of feeding
to realize the largest profit from the feed consumed. In short, the most
successful feeder, as I take it, is the man who is able to realize the largest
profit from the feed used, rather than he who makes a more rapid gain at

-a loss. It is especially important that those engaged either in feeding

or breeding hogs on a large scale should fully realize that the margin of
profit in every kind of business of to-day has been reduced to a system
by which one can only derive a profit by the most economical method of
feeding, and there is a very large per cent. of the feed necessarily pro-
duced in producing feed for the hog that must be fed to other farm ani-
mals to realize a profit from its production. Most of us, in some degree,
realize the advantage of having a properly balanced ration for the farm
animal and of having a succulent feed for him as nearly as possible during
the entire year. It is on this line, especially, that I regard the result of
my experiments of especial value to the general public.

Of the hundreds of breeders of shorthorns of their day, the names
of those, other than Mr. Bates and Mr. Cruiksbank, have nearly all been
forgotten. Of the thousands of breeders of live stock to-day, the names
of those as deserving in their line as were Mr. Bates and Mr. Cruikshank
in theirs, will, in future ages for the same reasons, be held in that same
high esteem. Few fully realize the advantage of selecting for the feed
lot animals from the large, finished, properly developed parentage, rather
than from the little, gouty, dyspeptic, misshapen kind. It is discreditable
to be a breeder of blooded stock without earnest effort to produce the best,
and equally the height of folly to attempt to produce the best without
resorting to the kinds of feed and care by which this result can only be
attained.

SUCCULENT WINTER FEEDS.

In the cold climate of the northern States, one can not rely upon pas-
ture to furnish the necessary amount of succulent feed for the domestic

- animals during the long winter and spring. While the silo may supply

this need for some of the domestic animals, the only crop that my experi-
ments have shown perfectly adapted to this purpose, for the hog, is the
beet crop. For this crop one must select rich soil, containing plenty of
humus, that is well drained with deep tile drain. Plow very deep, as early
as possible in the spring, harrow the ground every few days until the-
latter part of May or first of June. This should make a perfect seed
bed, free from weeds. About this date, the temperature will be such that
seed will come up very soon after planting. Drill the seed very thick in
the row, with some good standard make of garden seed drill that presses
the fine dirt to the seed, as the beet seed otherwise germinates slowly.
Let the rows be about twenty-eight inches apart, that the beets may be
eultivated with the ordinary small shoveled two-horse cultivator. When

86

the beets are about five or six inches high, thin to a beet every six inches
in the row. Late planting, care in selecting, the variety grown and grow-
ing the beets thick in the row, prevents them from being so large and
woody. Some yariety of sugar beet or the improved, long, red mangels
are preferable. The mangels produce a much larger crop and are much
easier harvested but are not quite so rich in nutrients. Late in the fall
harvest the crop and store it either in long pits or in a root cellar for use
during the winter and spring. If stored in a long pit, every five or six
feet along the top of the ridge of beets place a small bunch of straw. Set
a tile upon end on each pile of straw, so placed to give the pile of beets
ventilation to prevent heating. Cover the beets with dirt, using no straw
next to the beets except as mentioned above. From twenty to fifty tons
of beets can readily be produced to each acre so cultivated at a cost of
from fifty cents to one dollar per ton, harvested. The beets are simply
thrown whole, without cooking, to the hog and are eaten with great relish.

TANKAGE AS A SUBSTITUTE FOR MILK.

Especially with young pigs one finds some feed of great advantage
that is rich in all the nutrients required, that is easily digested and espe-
cially palatable. Slops from the best hotels and restaurants may be valu-
able, but are usually not accessible to but few and require too much time
and labor to gather and feed fresh. Whole milk, fresh, is too valuable
for this purpose. Skimmed milk or butter milk can seldom be had by the
feeder without too much expense or loss of time and labor in getting them
from the creamery. The same objection may be urged against meat
scraps from the butcher shops or fish markets. Besides, one is almost
certain to occasionally get a bad batch of these feeds that will greatly
derange the digestion of the animal.

A year’s experience with feeding tankage shows it to be an ideal feed
for this purpose. Blood, lungs, ete., are cooked together in large tanks at
the large packing houses. The fat is drawn off and the residue dried and
ground for hog feed. It costs about $23 per ton, laid down at home, and
contains about double the protein found in oil meal, and is a very much ~
better feed for pigs. It seems to be a perfect substitute for milk. A
pound of the tankage, costing less than a cent and a quarter, having a
feeding value equivalent to about three gallons of skimmed milk, for
pigs. A mixture of thirty pounds of corn to ten pounds each of wheat
middlings and tankage makes a very well balanced ration for pigs up to
four months of age. <A very good ration for older pigs or hogs may be
made by reducing the middlings and tankage fully half in proportion to
amount of corn. Tankage dissolves almost instantly when put in water.
It should be fed in slop. Pigs fed upon tankage show great muscular and
bone developments, have ravenous appetites, and are especially free from
gout and rheumatic troubles. It apparently outclasses milk in these par-

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ticulars. Tankage is so dry that there is no danger from worms or from
decomposition, and has been so thoroughly cooked that one takes no risk
of contracting disease in his herd from feeding it.

OLD METHODS CONTRASTED WITH NEW METHODS OF FEEDING,

It is of especial interest to note the evolution of our method of feeding.
The tendency of our time is to eliminate the smaller man. Some look
longingly to the past, others confidently to the present and future with
perfect faith that in every case a more useful man will spring up in his
stead. One capable of giving more of peace and more of plenty to himself
and to mankind generally. But a few centuries ago the best stock raisers
of their day depended wholly upon pasture, without shelter for their stock,
not only in summer but throughout the entire year. If the season was
such that their stock could find sufficient feed to sustain life, all was well;
if they died from starvation, it was simply “an act of God.” This class
of feeders have been crowded out, and in their stead we have those who
prepare not only an abundance of feed, but also the best of shelter for
their flocks and herds throughout the entire winter. To the feeder of little
more than a generation ago this would have seemed the end of perfection
in feeding; to-day we clamor for something yet better than we have. The
feeder of to-day has better pasture grasses than were enjoyed in any
preceding generation, yet he notes that even with these, there are seasons
of ripening and of drought in which they fail to furnish the best of feed
for his stock. While soiling crops, in a degree, may tide him over at these
times, yet so much labor is required to cut and feed them, that the margin
of profit is materially reduced, beside most soiling crops are not sufficiently
succulent to be the most satisfactory feed, especially for pigs and lambs.
The need of to-day is a plant that can be grown on almost any kind of
soil, that produces a rank growth of succulent feed, especially in dry
weather, that can be planted at any time of the year, that can be planted
on any tract of land, for the time, not occupied by other crops, and thus
be made to not only shade and conserve the fertility of the soil, but also
to furnish a thick growth of succulent pasture greatly relished by all farm
animals.

DWARF ESSEX RAPE AS A FORAGE CROP.

Largely through the efforts of our worthy secretary of agriculture
the attention of feeders has been called to such a plant. It is the Dwarf
Essex Rape plant. Only four or five years ago but a few acres of rape
were grown in the United States; to-day we grow millions of acres, yet
many farmers do not know what it is, and of those who do raise it but
few conceive its many possibilities. Its possibilities are due to its rapid
growth, to its palatability, to the fact that it will grow well on land with
almost any.manner of preparation and for the reason that it matures a

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great quantity of feed planted long after the season has passed for plant-
ing any other feed crop. It resembles cabbage, except that it fails to
head. The seed resembles the cabbage seed. This crop grows especially
well in dry weather on our heavy, cold soils, that will not mature corn.
The land for early spring pasture should be plowed as early as possible
and harrowed until a fine compact seed bed is made. Sow from three to
five pounds of the seed to the acre with some kind of broadcast grass-seed
sower, and cover with a light drag, or by dragging brush over the land.
Five pounds of seed per acre should be used where weeds are liable to
spring up. Rape sown in early spring will be ready for pasture when
from eight to twelve inches high, which should be in about six to eight
weeks after sowing. It will produce luxuriant pasture, sown at any time
from early spring until late in August, in this climate. Rape sown in hot
weather may be ready for pasture within a month after sowing. Rape
sown in the corn in advance of the cultivator at the time of laying the
corn by may produce from ten to twenty dollars worth of feed per acre
for lambs without interfering in the least with the corn crop.

Lambs may be pastured in the corn long before it is ripe without in-
jury to the corn. It has an equal value sown as a catch crop in oats or
wheat stubble after the crop has been harvested. The stubble land should
be sufficiently prepared with a disc harrow, to make a good seed bed.
Rape furnishes succulent pasture, relished by all domestic animals from
May until steady cold weather sets in for the winter.

When our pasture grasses are dry and parched, and fail to collect
moisture from the atmosphere, heavy dew is found on the rape plant.
It is of the cabbage family and is as easily gotten out of the soil as is the
cabbage. This crop will readily make five hundred pounds or more of
meat per acre. An acre of rape furnishes fully as much pasture as four
or five acres of our pasture grasses, and is much more relished by the
stock. Experiments show that stock will put on 50 per cent. more gain
in a given time pastured on rape than on the best of our pasture grasses,
but when allowed to feed upon rape and grasses, they show a better gain
than when feeding upon rape alone. Rape oceasionally bloats some of
the domestic animals, but hogs do not bloat from feeding upon it.

The requirements of to-day are beautiful symmetry and early ma-
turity. We often find farmers, and even breeders, who mate a very fine,
small-boned animal with one of exactly opposite characteristics, expecting
to produce a medium hog of uniform appearance. Disappointment awaits
them. The more diverse the ancestry, the more diverse will be the off-
spring. The only way to secure increased size, without the sacrifice of
neatness, is by constant graduation.

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MANUFACTURING HOGS.

BY WILLIAM JACK, MARTINSBURGH, IND.

Indiana is supposed to have about three million head of hogs on foot.
In raising and marketing them four things are necessary to make the
work profitable: First, the right kind of stock; second, being prepared
to take care of them; third, knowing how, and fourth, doing it. The latter
is the one that is most commonly lacking. The average hog raiser guesses
at the best way, and then guesses whether or not it pays him.

What I shall give will be as I have found it by actually weighing hogs
and feed so far as it was possible, and making estimate of what else that
could be reached in no other more exact way. The same kind of experi-
ment with different kinds of hogs may make the difference between profit
and loss. The profitable hog is the quick maturing one, and the right way
is to push from start to finish and put on the market at once. The profit-
able size to make them varies with the different breeds. With the Po-
lands it is reached at about 170 pounds, and in age from six to eight
months. Our experience shows that a pig from the time it is weaned until
it reaches about 170 pounds will make a gain of twenty-six to thirty-one
pounds of flesh to the 100 pounds of grain feed eaten. After that weight
is reached it takes more feed to make a pound of pork. Three hundred
and fifty pounds of shipstuff and six bushels of corn will make one pig
weigh 170 pounds, including the feed that dam eats in a year. One sow
with two litters a year, say fifteen pigs, which is a fair average, will eat
4,250 pounds of shipstuff, at say $14 per ton, $29.75; ninety bushels of corn
at thirty-three cents per pushel, $29.70; a total of about $60.

The pigs weighing 170, equal 2,550, at $4.00 per hundred, would sell
for $102. Taking out $60 it leaves $42. If the droppings are not wasted,
they are worth about $30 for fertilizer.

Fourteen shoats, weighing 1,426 pounds, an average of 102 pounds
each, were put in a fairly warm house on a floor January 1. Previously
they had range and were fed shipstuff and corn. On January 16 they
weighed 1,737 pounds, eating nineteen bushels of corn in sixteen days,
and making a gain of 311 pounds. This was sixteen pounds of gain to one
bushel of corn. February 9 they weighed 2,110 pounds, eating thirty-four
bushels of corn in twenty-four days, gaining 373 pounds. This was eleven
pounds to one bushel of corn. March 10 they weighed 2,370 pounds, eating
29 bushels in twenty-seven days, gaining 260 pounds. This was nine
pounds of gain to one bushel of corn. They were then put on the market,
this being sixty-nine days in confinement. The hogs showed signs of
weakness in legs two or three weeks before the end. They were provided
with plenty of water, a good bed and fed nothing but corn. In December,

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1897, I weighed sixty-one shoats that averaged sixty-seven pounds; they
were fed shipstuff and soaked shelled corn. In nineteen days they had
eaten forty-one pounds of shipstuff and 386 pounds of corn each, and
gained twenty-six pounds. In thirty-seven days they ate on an average
three bushels of corn and 110 pounds of shipstuff, and gained sixty-nine
pounds. This brought them to 162 pounds and they were marketed. They
had the range of a field and large woods, with house to sleep in. They
showed no signs of weakness. We breed our sows in May and June for
fall litters; December and January for spring littters. This brings the
pigs in September, October, March and April. Young sows are bred so
that they will farrow about the time they are one year old. We try to have
the sows in good healthy condition by feeding shipstuff and running on
some kind of pasture, clover preferred. A few days before the arrival
of the pigs we put the sow to herself with a comfortable bed, not too
much straw. After farrowing, give only water to drink for twenty-four
hours, no feed at all. Then feed sparingly of bran or shipstuff for three
weeks when the sow may be eating a full feed. Provide a shallow trough
out of the reach of the dam where the pigs may eat shorts wet with milk
or water. A little corn may be fed the sows at the end of four weeks.
The pigs may have corn by this time, or corn meal which is better. The
pigs should follow the sow on nice days. They need exercise and sunshine.

Make sure they are free of lice. See to the sow before the pigs come;
keep the bed dry, but not dusty. Give the sow plenty of range. The first
three weeks is the critical time with the pigs; they are likely to become
fat and take the thumps. Exercise is the best medicine. Regular and
moderate feeding will help to keep down the scours, which is usually
caused by letting the pigs or dam get real hungry and then overfeeding
or allowing the bed to get damp. <A teaspoon of copperas dissolved in
the dam’s feed is a good remedy. Wean at seven to ten weeks of age by
taking the sow away from the pigs; never pen them when they can be
managed without. Ieed three times a day for a while, as the pigs get
older they can eat coarser feed, but continue the mill feed of some kind
till nearly ready for the market, increasing the corn in proportion to the
mill feed as the end approaches. The idea of turning pigs on grass to
grow without feeding grain feed is all wrong, but pigs will do best when
they have pasture to run on. Clover hay, or better still, the leaves that
shatter off is good to feed in the winter. They will pick it in the fashion
of a sheep, or it may be mixed with ground feed. Ashes with one-fourth
salt mixed and kept dry in their reach is almost indispensable. Charcoal
and lime will also be eaten. Small lots running together will do best,
especially if they are of different sizes. Hogs properly fed will not root.
When you see them rooting it is a good warning that your part is neg-
lected. Don’t feed too long. The profit is in small hogs. Better sell 500
pounds in three hogs at a profit than the same amount in two at a loss.
Going back to the brood sow, after she is away from the pigs put her in

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shape and breed again. Two litters a year is more profitable when we
consider the cost of keeping the sow six months in idleness. In selecting
a brood sow select one large in chest, fairly long in body, with good action
and quiet disposition, one that is from a profitable family and a good
suckler. When one has proven good qualities don’t discard her on
account of age; the strongest pigs come from fully matured parents, and
if properly treated they will not get roguish with age nor too fat for
breeding. The herd boar may be more bulky, but with a tendency to take
on flesh.

In selecting stock see that they are up near the standard, especially in
size, and don’t breed an animal simply because it is pedigreed stock.
Select one that has individual merit. Hog houses need not be expensive,
but sufficient to keep dry and warm. The feed is the costly part of hog
raising, and the more comfortable the house is and the better trough
and feeding places that are provided the greater our success will be.
A good trough is made in the ordinary V-shape pattern. Nail strips across
or lengthwise of trough to keep pigs out of same. Different size pigs
need different size troughs.

WHY DO HOGS GHT SICK?

BY E. H. COLLINS, CARMEL, IND.

I visited a large dairy at Greenwood recently and in walking into the
stables could hardly make myself feel that it was used every day to milk
in. It was thoroughly cleaned and coated with slacked lime. It appeared
more like a sprinkle of snow had fallen on a clean place.

I said to myself that if we could only give our hogs and poultry the
same care we should have no cholera.

We have some farmers who think that nothing is known about hog
cholera germs. Of late years even a famous breeder claimed that a hog
dead of cholera is worth fifty dollars to bury and take up after a while
to feed to the herd. He claimed that the hurial gave the poison an
attenuated vitality which acted like vaccination. The strangest part of it
was that an intelligent man (not, however, a scholar) should insist on
such a statement when he had the best authorities in voluminous records
against the practice. The result of this foolish fad was that after a few
years the cholera came along and nearly all his fine herd died. This
wasn’t so bad, if he had been the only one who suffered.

In spite of numerous similar examples of misdirected enthusiasm, we
have yet with us lots of ‘“‘sure cure” doctors and they give numerous
references of deceived or dishonest patrons,

92

One of these “sure cures” is quite popular now with many and the
advertiser claims that if you will buy a “farm right” to use the remedy
for ten dollars, he will give you a receipt that will render the pigs unborn
immune. This is contrary to all scientific teaching on contagious diseases.
The mother does not bear a child that is immune, and in extensive experi-
ments it is known that an attack of cholera, with swine, causes immunity
only for a few years at best with the animal itself, and that it does not
have the power to give immunity to the pigs. With this as with a number
of humbug remedies there are many isolated cases where there was ap-
parent relief, and everything that will bear it is accredited to the excel-
lence of the remedy. If cholera in the human family passes through
a community it does not kill all. Probably four-fifths will escape. They
have natural immune. So with hog cholera and especially is this true of
certain less fatal attacks.

The quack and the untrained empiricist notice these times of apparent
immunity or less fatality, and credit it to some fancied remedy, often one
that has long had a sort of superstitious jugglery associated with it, and
they actually mislead some that have influence.

Yet we hear them derisively answer, “Have you ever tried it?” If
many people would try it at ten dollars a farm it would make a man some
money before the bottom fell out, which is sure to happen. Suppose you
ask me to try growing an onion from an acorn, it is surely not necessary
to try it. So all science has taught just as clearly that hogs dead of
cholera are a deadly poison to well ones and also that the mother can not
give immunity to unborn offspring. We don’t have to try it. Those ques-
tions have been worked out for us just as certainly as have problems of
astronomy that tell the coming eciipse to the second.

I write at some length on this to call a halt in expensive testing every
new fad that is jumped up.

If any one wants to experiment, let him do so, and then let us wait till
he allows his ‘‘sure cure’ to be examined by those who know something
about it. -

If there is anything in it, an examination will help him. And if he
proves that he has a valuable remedy he can get any price he can hold
his breath long enough to name. i

One thing is sure, that hog cholera and swine plague are both caused
by bacteria. And that no animal can have these diseases without it aris-
ing from those causes. It is not so sure that the hog cholera microbe is
not identical with the typhoid fever germ in man.

We have the enemy discovered and surrounded, but he is intrenched,
so that we can not kill him. Perhaps the best that can be done at present .
is to protect as much as possible from his raids, from his hiding place
in the soil or upon some animal in our herds.

The microbe of these two swine diseases is carried about on the litter

93

and dust, by wind and animals, till it is common to find some of the gernis
in the systems of almost every individual where the disease prevails.

It is well known that a 5 per cent solution of lime or carbolic acid will
kill these germs. Formalin is also a deadly enemy.

If we can’t keep our herds in a close barn, we can do many things
that are equally helpful as far as they go. We can separate all ailing
hogs. We can burn all dead ones. We can feed a fairly well balanced
ration. It is also very helpful to allow hogs access to plenty of ashes
and charcoal. Theodore Louis burns cobs by digging a hole in the ground
five feet across at the top and tapering to one foot at the depth of five
feet. You start a fire in the bottom and slowly fill with cobs till the whole
mass is getting hot. Then cover with a tight cover and leave a day or two
and it will be a mass of charcoal. He then recommends the following
mixture: Take six bushels of this cob-charcoal, or three bushels of
common charcoal, eight pounds of salt, two quarts of air-slaked lime, one
bushel of wood ashes. Break the charcoal with a shovel and thoroughly
mix. Then take one and one-fourth pounds of copperas and dissolve in
hot water and sprinkle over the entire mass and mix carefully. Place
this mixture in a self-feeder.

Many readers are familiar with Professor Henry’s experiments in
feeding ashes to hogs. Here is one table of great interest:

When When When
Bone Meal | Ashes Were | Neither Was
Was Fed. Fed. Fed.
Cornmeal required to produce 100 pounds of gain,
ANP POUNGS oss oes te © cae, we <2 hs oe a 487 49] 629
Average breaking strength of thigh bones, pounds 680 581 301
Average ash in thigh bone, grams .......-.-- 166 150 107

By the table we learn that feeding bone meal or hard wood ashes to
pigs otherwise confined to a corn-meal diet effected a saving in feed of
23 per cent. And we also learn that the strength of the thigh bone was
just about double that of pigs not allowed bone meal or ashes. It was
also found that when the bones were burned, those of the pigs fed ashes
contained 50 per cent. more lime ash than the others.

It is evident that it will not do to confine any kind of stock and feed
on corn alone for a great length of time.

Some good farmers are feeding on piles of wood ashes. After a few
rains they will eat on ashes well. Thus they get a little lime in the
mouth which will likely kill any microbes of disease that are entering the
system. The stomach content being acid will prevent the lime from
having much destroying effect in the intestine. It may, however, furnish
lime for the bony framework of the animal.

94.

We can give our pigs comfortable quarters and clean beds. Some
recommend in case of saws in little houses to themselves, we should move
the house often. We can also clean the troughs and purify them with
lime. The trough may be moved about and sometimes an old one burned.
I despise an old sour trough and treat it as I treat an old slop bucket—
burn it. I do not think men are careful enough to change about often
when feeding on the ground. They feed in one place till it is sour and
stinking.

Wallows are dangerous things. A hog does not need one if he have
shade. But since swine do not sweat they must have shade or mud.
The wallow may be made safe by pouring a gill of carbolic acid on top
every day. This is also good to kill lice as the oil will float and cover
the animal as he lies in it.

All causes that enfeeble the vitality, pave the way for disease. Breed-
ing gilts too young; inbreeding; stunting; starvation, of parents or pigs;
a corn diet, or a sudden change from short pasture or from a hungry trip
on the ears to flush feeding. Also exposure to severe weather or sleeping
piled up in wet straw from which they come out smoking. All these
artificial, unsanitary conditions tend to prostrate the vitality and open the
door for disease.

Some of the most inexpensive feeds with which to give the hog a
natural diet are clover pasture in summer, and a chance to follow cattle in
winter. For pigs especially, many use roots in winter or bran. Artichokes
and boiled potatoes are very much enjoyed. Silage is sometimes fed.
Perhaps the cheapest boughten food to balance corn at present is tankage.
This is a nitrogenous waste at the great slaughter houses, and sells at
about $28 a ton, with freight extra.

SWINE A SPECIALTY.

BY H. L. NOWLIN, GUILFORD, IND.

It is not necessary that a man making a business of the swine industry
shall be a breeder of swine for breeding purposes. He may breed for the
feed lot and be a specialist, and what is said in this article is intended
to be as applicable to one as the other.

The most important fact in determining the success of this enterprise
is the adaptability of the manager to the business. His qualifications
must be such that he is able to select the most suitable location and
arrange pastures and lots so that the work in earing for the stock will
be reduced to the minimum. He must be able to select the breed that will
yield him the most profit, and the most profitable individuals of this breed.

95

This means that the business must be studied from various standpoints.
It means that the manager must spend much time among his swine;
that he must know each individual animal and its needs, that he must
know just what form of animal will produce the most pounds of meat
with the least feed, or, in other words, he must be a good judge of a
perfect hog. If he has these qualifications he will likely be a successful
feeder or breeder, but if he stops here his labor is in vain because he must
know where to find the best market and how to successfully reach that
market. It is also necessary to know just what style animal will bring
the best price according to time, and feed necessary to fit the animal.

At present no other person can make as much of a success feeding
hogs for market as the man who makes his hogs weigh 200 pounds in the
shortest time with the least feed, and the short time with proper care are
two very essential points, because it must be remembered that it takes
a certain part of the feed given an animal to sustain what is already
there, and the gain in weight is made by what is fed in excess of what is
required for maintenance. This is a fact too often overlooked. Just try
an experiment on two pigs by feeding one enough to keep him at his
present weight, and give another one all he will eat, and you will be sur-
prised what a small difference it takes in feed to make a profit or a loss.

The location of the farm must be such that it is at least reasonably
easy of access to market and must lie so that it is either naturally well
drained or easily artificially drained, and should never lie close to a small
stream coming through other men’s farms. Swine should never be al-
lowed to drink surface water. This may seem to be putting it a little
strong, and it is something that can not be absolutely controlled, but it is
necessary to do the best possible to avoid it. If hogs are allowed to
wallow in the water and mud, their wallows very soon become disease
breeders, and if hogs have access to a stream coming through another
man’s farm and his hogs get diseased your hogs are almost bound to.
Shade is necessary, but wallows are not, and the best shade is not made
by trees, but by setting posts in the ground and covering over with a
little straw or old hay. Do not put on too much covering or it will hold
water too long after a rain, but put on just sufficient to make shade
(about six or eight inches deep). These shades should be at least twenty
feet square and five feet high and no sides of any description, so that the
air can circulate freely.

If a permanent feeding place is desired it can be a house with a
number of pens in it in which to feed, and lanes leading from these to
small lots in which the hogs run, and where there should be other houses
for sleeping quarters, as sleeping and eating quarters should not be in
the same building. If it is convenient to change locations it is certainly
desirable, and while it is not so convenient a way to feed, it is, in many
respects, preferable to a permanent place. When the latter plan is used

96

portable houses can be used, and there are various styles of these, many
of which are good and easily moved from place to place. While portable
houses are necessarily small, they are large enough, because not so many
hogs can be kept in one lot, and they always do better with a few in a lot
than with a great number (ten should be the limit).

All pens and feeding places must be kept clean and neat as possible.
Swine are not dirty animals if given an opportunity to keep clean. Sleep-
ing and eating quarters must be disinfected at least once a week for best
results, and while disinfecting pens, ete., use some disinfectant that will
kill lice and not injure the hogs, and sprinkle them good. It is wonderful
how many millions of lice are fed to maturity every year.

Every man must make his own selection of breed. He will make the
best success with his favorite breed, although some other may have
advantages over it. Whatever breed it is, let it be a pure breed. There
are no cross-bred swine that are as good, or at least any better, than one
of the pure breeds used in making the cross, and invariably if these cross-
bred animals are used for breeders, each generation will be inferior to
its predecessor unless crossed with a full-blood, and if continually crossed
with a full-blood you are continually coming nearer the type of the full-
blood. Then, why not keep the full-blood from the start? Or, if it is
necessary to keep the animals with only one cross to get the results
desired, then it will be necessary to buy all the breeding animals used,
which makes it much more expensive than raising full-bloods and buying
only males. Then, the best plan, certainly, is to select the breed best
suited to your location and ideas of a perfect hog and the one on which
you can put the maximum number of pounds with the minimum feed, and
stay with the same breed all the time. This answers for breeders as well
as feeders, because the aim that should always be kept in view is to fill
the pork barrel as cheaply as possible.

For swine to do their best it is necessary that they have a variety
of feed. Milk is undoubtedly the best food for hogs of all ages, but it is
not usually possible to get a sufficient supply of this. Middlings make a
fairly good substitute but are frequently too high to be fed with profit.
Soy beans, cow peas, etc., will surely answer the purpose, and from ex-
periments these can be successfully raised at small cost. Artichokes and
mangel wurtzels furnish good and cheap green feed for winter, and clover
can not be improved for summer pasture. Pasture in summer and green
feed of some variety in winter are absolutely necessary for the best suc-
cess, and a variety is desirable at all seasons.

Swine should have access to water for drinking purposes at all times.
Drinking fountains are all right if kept clean and sweet, but if a good
spring is accessible it is preferable if properly prepared. To do this re-
quires that the spring be so enclosed that the hogs do not have access to
it, and the water should be piped to a trough so arranged that they can

97

drink out of it but can not get into it. From this trough there must be
a waste pipe leading to a tile drain or sink, so no mud hole will be made
at the watering place.

Many of the items mentioned may seem of little or no importance and
it may seem that there are lots of details, but the man who makes a suc-
cess with swine must look after the little things if he succeeds.

THE HOG AND ITS MANAGEMENT.

BY MONROE CRUMRINE, SOMERSET, IND.

The hog is a native of the eastern continent and has been known
from early times. The domestic hog is believed by naturalists to be
derived from the wild boar, although what nation first domesticated it
is not known .

The wild hog was nearly omnivorous in its appetite and was ferocious
when attacked. The ancients surely were acquainted with its uses. We
learn from sacred history that the flesh of the swine was forbidden as
food by the Levitical law. This prohibition was probably due to some
dietetical reason, also the animal not being a cloven footed ruminant.
‘There were no wild hogs found on the western continent at the time of its
discovery. Hogs were brought from all other countries sending emi-
grants to the New World, so that it was not long until hogs became so
numerous that they bred in the woods and became wild. The greatest va-
riety came from England. Each district or county in England succeeded
in producing a distinct variety. This was brought about by crossing with
breeds from other nations, especially China, and each variety took its
name from the section of country reared in. Likewise intelligent
Americans have in recent times succeeded in producing some distinct
breeds that possess superior qualities.

The chief characteristics of the old English stock were coarse, rough
hair, long legs and body, narrow back, flat sides, long nose and large,
thick ears.

The farmer should choose the breed that possesses large bone and
frame, straight and broad back, round sides, short head, heavy jowls,
smooth, straight hair, square hams, and rather small, thin ears. The best
results are obtained by breeding from unrelated stock. It is better to
cross the breeds rather than to breed in and in. Do not sacrifice size in
any instance to get fineness, because such stock are too slow to grow, and
therefore will not be so profitable.

Another point I wish to speak of regarding breeding is the selection of

7—Swine.

98

stock as to sex. L presume that most farmers have only grades on their
farms. And they are not objectionable if they possess good qualities.
Grades are more preferable for dams than for sires, for the grade sows
usually have larger litters than fine stock, and pigs generally take after
the sire in form and structure and the dam determines the other qualities.
You will discover this natural law by carefully observing the progeny
of animals. By having a good sire better feeders will be the result, and
it is the quickest way of improving stock. Select the best females out of
the herd for dams, thereby saving the expense of paying fancy prices
for them.

The swine, like all other domestic-animals, are subject to disease, and
the disease of the swine can, in a great measure, be prevented, mitigated
and eliminated, as well as the diseases of other kinds of flesh. While car-
ing for hogs, the old maxim, ‘An ounce of prevention is worth a pound of
cure,’ should be heeded, especially in those districts where there is a ten-
dency to some inflammatory disease. Our favorite remedy is the infusion
of peach leaves. If the leaves are not procurable use the twigs or the
bark of the roots; they possess the same medical properties and will have
the same effect. Our plan is to dry some leaves in the fall so that we may
have them for winter use in case of necessity. We have found the peach
leaf tea beneficial in loss of appetite, vomiting, torpidity of the liver,
inactivity of the kidneys, diarrhea, costiveness, etc.

Diarrhea is sometimes caused by biliousness or the presence of too
much bile; this is known by the excrement being thin and of a greenish,
yellow color. The same remedy is indicated. It will remove the un-
natural tendeney of the liver, so that it can perform its functions. When
there is indigestion and loss of appetite, accompanied with vomiting, the
stomach has become foul. This is usually caused by the absence of bile
in the alimentary canal, the food not being moist enough to pass away
from the stomach as nature demands. The above mentioned remedy will
correct all the derangements of this kind. When diarrhea is not depen-
dent on the biliary secretions, then nature demands an astringent tonic.
A decoction of strong tea of blackberry roots, or the inner bark of white
oak, or the two combined is indicated. The dose is one-half teacupful of
the tea in slop at each meal for a grown hog. When suckling pigs are
not thriving well and they require a restorative they must receive the
remedial agent through their dam. A good condition powder is made as
follows:

Blood-root ...... ys, Sess Bie Whale More eo ee sie eee eae eis ah Sapens oe Oz
SaSSatras: <2 iiy. a cabs oe be See ee Ce ne er ere ater exe LOZ
PACOLIGE TOOK —Headis.ccs ciate Sassi So ee Eee seh pe. Os
GeOTmELAM ase an ieiehces shee nnieeneeae ys Darcfe meno ann eae Rie ciate ee a oy OL
(GAM OT Beaters F< fay sieyotees ard cs hevierousteuetene Se cintera OG ce ioe ee ene
Fenngreek seed ....... oid Sele seers : Hato vont uso eer shs LOZe
SOTA setepe secs ahve aeatoiene = ear enna tote otade wiistev he eeternG RRA ~ 2 OZ:

>)

ne

i “ert

at

wT eee ee ee eee eee

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Hach finely powdered and mixed. The dose is one teaspoonful in slop
or water, thickened with bran. These powders will tone and stimulate
all the functions, aid the recuperative powers of nature, purify the blood
and increase the mammary supply.

We have very little faith in any of the so-called hog cholera remedies,
and have no suggestions to make along this line.

I would say that success in hog raising and fattening does not depend
solely on the judicious management of any one part of swine husbandry,
but is due to foresight, proper care and judicious management of all
parts.

PREPARING HOGS FOR THE SHOW RING.

BY I. N. BARKER, THORNTOWN, IND.

The first requisite in preparing hogs for the show ring is to be sure
we have the right kind of breeding stock. Then arrange to have the fall
litters come as near the last days of September or first days of October as
possible. And the spring litters last of. March or first ten days of April.
By doing this we have the fall litters just the right age to select our show
stuff for class “over six months and under one year,’ and the spring
litters will be the right age to select show pigs for class ‘under six
months.”

While the dam that is carrying these litters before birth should not be
fed highly on corn, as corn is too heating and has not sufficient bone and
muscle elements in it to produce the strongest and best pigs, feed her on

_ quite a variety of feed, such as mill feed made into a thick slop, together

with a very moderate amount of corn, sugar beets, very early cut, sweet
clover hay, ground oats, green rye, and also charcoal, ashes and salt once
or twice per week. The above I consider the first preparation. But never
neglecting to give the brood sows roomy lots, permitting plenty of exer-
cise. Good comfortable houses for each sow separate from other hogs is
a necessary preparation for farrowing; and when the little porkers put in
an appearance extra care is necessary to save as near all the pigs as
possible.

Feed the sow very sparingly for several days before farrowing and
also for the first ten days after farrowing, so as to keep down fever.
When these precautions are taken, the pigs will seldom be troubled very
severely with scours.

By the time the pigs are three or four weeks old they should be eating
quite freely in small pens near the dam, but so arranged that she can not
rob them. If given such an opportunity they will learn to drink milk by

100

the time they are three weeks old, especially when it is placed in very
shallow troughs.

As they advance in age they should have all they will eat up clean
and no more, and this should be given three times per day, and if in hot
weather, they should always be fed in the shade, being careful that
neither pigs nor dam are fed too much corn. Sweet skimmilk with wheat
shorts and ground oats, with a small amount of corn meal together with
about one handful of oil cake meal to two gallons of slop, fed as thick as
it will cover, is our ideal feed in preparing pigs and hogs for the show
ring.

It is surprising how much charcoal, ashes and salt hogs will eat when
they are being highly fed, and this should never be neglected; and a
roomy, grassy lot for them is also a necessity, as well as plenty of pure
water.

But there are other things to look after in preparing hogs for the show
ring besides what I have mentioned.

Their sleeping places should be kept as clean as possible and disin-
fected twice each week. Keep the stock free from lice by free applications
of crude oil as often as necessary. Keep them tame and gentle by going
amongst them and being very familiar with them, so they will not be
nervous and wild when driven out into the show ring. When pigs have
been bred right, and prepared as above recommended, they will grow to
very large size and have plenty of style or finish. When you drive out in
the show ring have them clean and in as attractive form as _ possible,
and you are in good shape to win a liberal share of the prizes.

SHAPING STOCK FOR THE SHOW RING.
BY JOHN G GARTEN, BURNEY, IND.

The most important point connected with success is in having and
keeping a good breeding herd. You should select your breeding animals
from stock that has as many noted ancestors as possible, as the best do
not always produce show animals. Proper care of the sire and dam is
laying the foundation of success with the pigs. The sire should not be
run down. He should be fed liberally but not so that he will become
sluggish. I find ground oats and shorts the best ration for a breeding
boar, with a little corn and plenty of shade and water. To raise a show
pig, the mother should be well matured, she should be fed so as to give
plenty of milk at farrowing time; then she should be fed sparingly,
gradually increasing her ration until she gets about what she will eat
up clean.

101

The first month of a pig’s life I find to be the most critical. To
prevent scour do not overfeed, and if you do not want to show bobtail
pigs the bedding should be changed twice a week at least. AS soon as
the pigs show signs of eating, a place should be fixed so that they can be
fed to themselves. I feed ground oats and shipstuff and bran, as it pro-
duces bone, which I think is most essential in starting a pig. Now comes
the time that tries the most experienced breeder in selecting the pigs
for the show ring. Every breeder has, or ought to have, a mental photo-
graph of the perfect animal he is trying to produce—his ideal. We want a
good bone structure; then you have something you can rely on to build
upon. When the pigs are four to six weeks old, I think, is a good time to
select them for the show ring. Once right, while they may grow away
from it under the most careful management, they are always apt to return
to their first form than to grow out of or cover up a faulty structure.
Always demand a good head and ear, with good, strong pole, a short neck,
a strong back well ribbed, with the best ham you can get, straight top and
bottom lines, set on good legs and feet, with a full heart girth, well
flanked.

After the pigs have been selected they should be allowed to wean
themselves and should have a grass lot to run in with plenty of shade.
I often commence feeding stronger so as to make as much growth as possi-
ble. When the pigs are six months old they should be fed more corn
or something that will grow more fat. I usually feed when fitting ani-
mals with age, white middlings or shorts and hominy meal equal parts
and a pint of oil meal to two gallons of feed. Think this kind of feeding
gives more bloom to the animal, and they will have a fine coat of hair.
Aged sows should always be bred before being fitted so the young can
suckle the fat off without detriment to the sow. Aged boars should not
be fed too much corn as it is heating and injurious to the usefulness as
a sire afterward. All hogs should be washed and cleaned up before crat-
ing. Do not use too much straw in crating as it is heating.

After you have arrived at the show ground and the pens are selected,
see that they have been disinfected. Bed just heavy enough to keep dry,
and when show day comes see that the hogs are clean and show dry.
If they get too warm, use water with a solution of chloro-naphtholeum,
as it gives a good gloss to the hair. If you are successful, you will know
just how to act and what to say; but if some other fellow gets the ribbon
you should then have courage of mind, treating the judge with respect,
and be courteous to fellow breeders; and when you have arrived home go
to work preparing for the show next year.

Breeding hogs is not, as has been said, a lazy man’s business, but real
hard, pleasant work if you love your business, and no man should com-
mence shaping stock for the show ring without a genuine love for it. A
taste for one’s business and an ambition to succeed in it, is indispensable,
and a lack of such qualities is only failure.

102

Every swine breeder should have an ambition to be successful. It
takes knowledge, persistence, patience and constant attention to prepare
stock for the show ring; it requires work, and no hog breeder can expect
to be successful without it.

DO PUBLIC SALES BENEFIT THE BREEDER?

BY JNO M. VANCE, SPRINGPORT, IND.

As to whether public sales do benefit the breeder depends upon his
surroundings. It is a well-known fact that all breeders do not succeed in
the sale business. I have attended sales where the farmers of the neigh-
borhood seemed to care but little for the stock they were offered. They
either could not or would not distinguish between a good animal and a
poor one. The idea of improving their stock seemed to never enter their
heads, and the breeder would be forced to sell at a loss and eventually
abandon the business. But I am glad to say all farmers are not inclined
that way. The spirit of improvement has taken possession of some neigh-
borhoods, and the farmers will attend the annual sales. All seem to strive
to get the best hogs; a few dollars does not stand in the way when good
ones are in the ring. They know the value of good hogs and they will
have them. Where a breeder has such farmers for his patrons he can
make the sale business a success. I have been selling at public sale for
about ten years, and I am satisfied I can do better selling my stock at
public sale than any other way. It is not the question as to how to
dispose of any one crop of pigs, but how to dispose of them from year to
year. Then we must manage to build up a trade that will last, and as the
pork barrel is the destiny of the pig, the farmer that raises him is the
principal one to look to for a market for him, and we can depend on him
for that where they are a live, progressive class of farmers.

It is a good plan to make a kind of a holiday of sale day. Warmers
and breeders that are hear enough are glad to come and visit each other.
We can not make the sale business a success without the support of the
farmer and the breeder also. The man who goes into the public sale
business should strive to raise better pigs every year. The spirit of
friendly rivalry should be cultivated among all breeders. We like to hear
our neighbors say, “I want to have the best bunch of pigs that is sold in
our market this year,’ and when the breeder can hear these same men
say, “I bought my breeding boar at your sale,’ then we can depend on
these men for regular customers. I also think it is better for breeders
and farmers to see the pigs they are buying, a thing they do more at sales
than buying at private sale or on mail order, Another benefit in selling

105

at public sale, we often get persons to come to the sale who are not in the
habit of buying fine stock, and when they get there they are apt to buy
something that will do them good, and we have now a regular customer.
And not only that man, but his friends, will want some next year. So
this thing works like the leaven in bread, it keeps on until all will want
something better than they had at home. I am not in favor of “boom
prices” or shady or unfair methods being used by the breeder. It is not
the best way. We should avoid all unfair methods in selling at public
sale, as it is sure to bring trouble in the end. With fair and honest deal-
ing between man and man, and ever striving to raise better pigs, I know
of no better way to sell them than at public sale.

WHAT BENEFITS ARE DERIVED FROM BREEDERS’ MEETINGS?

BY LUCIEN ARBUCKLE, HOPE, IND,

No argument is necessary to prove that breeders’ meetings benefit
those interested in swine breeding.

One of the main benefits gained at swine breeders’ meetings is the
social advantage. There we meet breeders from all over the country,
renew old acquaintances, make many new ones and in a friendly way re-
view the business of the year.

Another benefit is the experience given by men who have grown old
in the business. Their advice, if followed by the young and inexperienced
breeder, places him on the high road to success, and possibly some young
breeder may tell something that the older breeder. had not yet learned.
It is said, “There is nothing new under the sun;’ but we must remember
we are never too old to learn. So the men who have been in the business
almost a lifetime can be benefited by attending breeders’ meetings. Surely
the young man just embarking in the business can not afford to miss a
single meeting.

There we learn from the care of the boar down to the sucking pig; the
proper feed and care of the brood sow for months before being bred up to
farrowing, and from then on to the time when she weans her litter and
sends them forth to root hog or die.

Then some other fellow reads a paper on handling of pigs from wean-
ing time on, and we have a complete lesson on the breeding and caring
for swine.

Again, breeders’ meetings are often the means of selling stock, for we
all like to tell the breeder just what we want and talk to him about what
we are going to get.

104.

We all make mistakes, and these we can have corrected when we come
in contact with those who have solved the problems we are trying to
learn. The breeders’ meetings do more than any other one thing to put
the breeding of fine stock on a higher scale as the years go by, and make
the business more profitable to all who are engaged in it.

THE CARE OF PIGS.

The well-known swine breeder, Mr. W. J. Malden, of England, gives
some interesting suggestions on the care and medication of young pigs,
in the Country Gentleman, which should prove interesting reading to
American breeders.

Little pigs can not stand against the disadvantages of a cold or wet
bed. It is almost safe to state that no young pigs thrive if they are re-
quired to exist in a sty which has a cold floor; and that if, in addition to
this, the floor is allowed to become wet and foul, the last hope toward
profitable management is lost. At the time of pigging a small bed is
found necessary, because if a large quantity of litter is provided there is
a risk of the little pigs being smothered, but the bed must be placed in
a dry position, and where no moisture can drain. If there is a dry place
in the sty the sow will make her nest on it, but if the floor is uneven no
such opportunity is given her, and she is obliged to make as good shift
as she can. For a few days after the pigs are born the litter should not
be changed for fear of upsetting the sow, unless she is of a very placid
disposition; but when it is safe to clean out the sty the operation should
be carried out daily. Little pigs will not thrive if the straw becomes wet
and foul. The first signs of ill-effect are noticeable in a husky cold which
frequently develops into a fatal pulmonary attack. Pig keepers know
how often they notice that the ‘lights’ are wrong when they cut open a
little pig which has died somewhat suddenly. In almost all instances
this is the result of being forced to lie on a damp bed; the less frequent
cause is a chill brought about by the sty being draughty. Another result
of a wet bed is rheumatism, a frequent malady among pigs; and no lover
of animals can help feeling distress at the evident pain the little pigs
suffer. They crouch about the sty and rapidly lose flesh, and if an effort
is made to make them take exercise, they indicate the torture they ex-
perience by shrill squeals and long-drawn grunts. A small proportion of
the attacks of rheumatism, it is true, result from injudicious feeding,
which causes acidity to develop in their system; but in the majority of
instances it is through the unhealthy bedding they are forced to lie in.
There is a disease among pigs which, to the casual observer, is very
similar to rheumatism, but which to an experienced pig breeder presents
different symptoms; and it is very necessary that the difference should be

105

understood, because the treatment of the two varies considerably. The
disease to which I refer is a kind of paralysis which causes the animals
to lose their powers of locomotion, and is commonly spoken of as “going
off their feet.”’ This is due to errors in feeding, and can be distinguished
from rheumatism because the pigs suffer no pain when touched, and
therefore do not squeal when an attempt is made to make them move.
They are usually in a listless and lethargic state, apparently caring little
what is done to them, or what their surroundings are. The cause of this
is that they are being fed upon food which contains a large proportion
of nitrogen. When animals receive a too highly nitrogenous diet, the
blood is surcharged with nitrogen, and presses so hard on the brain that
ordinary symptoms of paralysis develop, showing themselves in the man-
ner already described. The obvious method of relieving animals suffering
in this way is to weaken the blood so that the pressure is lessened. There
are various means of doing this, which may be followed according as the
intensity of the malady shows itself. If the pigs are very bad, it is neces-
sary to afford immediate relief by bleeding, when a rapid change gener-
ally takes place. Should the attack not be so intense, a small quantity
of epsom salts should be mixed in their food, and the more nitrogenous
parts of it withheld. Thus, if the pigs are receiving skim milk in addi-
tion to their mother’s milk the skim milk should not be given. If food,
such as bran and peas, is being given, more starchy foods, such as maize
or barley meal, should be substituted for a time. In all the minor diseases
of pigs which affect the digestive organs, nothing seems to exercise more
beneficial effect than the herb known as betony, or, in some localities,
madder. The medicinal properties of betony have long been recognized,
and for a lengthy period it was largely used in ordinary medicine. An
old Spanish proverb, when translated, runs as follows: ‘Sell your coat
and buy betony,’’ indicating in what esteem it was held before the days.
when a more scientific pharmacy was established. It is wonderful, al-
most magical, in its effect on pigs, for when they will not eat, a dose
rapidly brings back and appetite, and if they are out of sorts the cause
soon disappears. It may be given green or in a dried condition, and
every pig keeper should grow a patch of it, so that an occasional dose
of one or two tablespoonfuls may be given when required.

The use of corn in the feeding of swine has been dropped out until at
present this grain is fed very little except as a finish for pork. We need
nothing better than roots, milk and mill feed, in the absence of pasture,
for a sow during the period of gestation and until the pigs are six weeks
old, except in the coldest weather, and even then comfortable quarters are
preferable to too much concentrated food for producting heat.

106

WEHANING PIGS.

{From American Swine Herd.}

The time when pigs should be weaned, in a measure, depends upon
their thrift, the season of the year, the accommodation and the feed you
have for them.

We do not consider it advisable to wean pigs before they are two
months old—would prefer more to less age.

Our early pigs we generally wean the first week in May, as we like
to raise fall litters from a portion of the sows. Sows can ordinarily be
bred within a week after the pigs are taken away. Sows that farrow in
May and June will be too late to breed for fall farrow. It has been our
custom to let these run with the sows until they wean themselves.

We prefer to have our sows with litters in as small bunches as possi-
ble; prefer a house and small yard with plenty of grass for each sow. If
they are thus divided, and any of the pigs get out of order, you at once
know what litter it is, and feed the sow accordingly. “Most of the ail-
ments of pigs before weaning will have to be reached by feed through the
dam. Watch your little pigs very closely. If they look thin and hungry
see that their dam is better fed and swilled—always increasing ration
slowly or you will invariably scour the little fellows.

As it is next to impossible to raise a litter of pigs without some of
them getting the scours, at one time or another, I will give you our treat-
ment for their ailment. Watch the little pigs closely; if any of them
are too loose, at the next feed dissolve a teaspoonful of copperas in a little
warm water and feed it to the sow in her swill.

For two years I have successfully checked every case, and only four
times gave a second dose, which I always give on the following day if
the first was not effective. Have also seen copperas tried on cases of from
three to ten days in duration, where it was not effective; therefore re-
member one stitch in time will save nine.

When pigs get from two to four weeks old fence off a corner in the
house or in the yard, where the old sow can not get in, and give the pigs
all the shelled corn they will eat. As soon as they are accustomed to
coming for the corn, begin by feeding a little fresh milk diluted one-
half with warm water. One cupful will be enough to begin with; then
increase quantity as they learn to drink. Be careful there is no milk
left in the trough from the previous feed, as it tends to sour the trough
and the new milk.

If you are careless in this way you will do more harm than good. Re-
member the stomach of a little pig is as sensitive and delicate as that of
a child. After you have them eating and drinking, so they will come when
you call, and their stomach thoroughly accustomed to the feed, they are
ready to wean.

107

Do not overlook the fact that by removing the sow you remove the
sweetest and cleanest portion of its feed.

We want all the swill we feed to pigs under three months of age to
be sweet, and then not too much of that; have at various times fed much
soaked feed, but have discarded it entirely for dry shelled corn and dry
oats fed in self feeders. We prefer dry feed for two reasons: First, in
soaking corn, oats, ground or mill feed, it is next to impossible to keep
the feed sweet in warm weather unless you have plenty of boiling water
and rinse your barrels at each feed. Second, if feed is soaked, pigs will
swallow whole or half kernels, without chewing the feed, thus being not
properly mixed with saliva is hard to digest and may sour the stomach,
while the dry grain is thoroughly chewed or ground. You can see this
by the quantity of ground corn everywhere found where pigs have been
fed dry corn. r

WHOLE VS. GROUND FEED FOR HOGS.

Carefully conducted experiments are always worth a great deal to pro-
gressive breeders. The Wisconsin Experiment Station furnishes us with
the results of an experiment made to determine the comparative value of
whole corn and corn meal as a feed for growing pigs.

The corn used was No. 2 Western Yellow Dent, of fine quality. The
corn meal used was ground fine at the regular custom flouring mills. In
the experiment eighteen pigs were used, divided into two even lots of nine
each, the experiment continuing twelve weeks. Lot one was fed the
ration of two-thirds shelled corn and one-third wheat and middlings by
weight. Lot two was fed two-thirds corn meal and one-third middlings
wet with water and fed immediately after mixing. Each lot was fed one
week on this diet before the proper trial began. Each animal was weighed
separately and an account kept of all feed being given by weeks. The
amount of shelled corn fed to lot one was 3,284 pounds; of middlings, 1,624
pounds; weight at the beginning of the trial, 1,907 pounds, and the gain
984. Lot number two consumed 3,971 pounds of corn meal and 1,985 of
middlings; weight at the beginning, 1886 pounds, and gain, 1,348.

The experiment was repeated with two other lots of hogs finer in bone
and less vigorous in constitution, and continued for nine weeks. Lot one
consumed 1,107 pounds of shelled corn and the same amount of middlings;
weighed at the beginning 1,281 pounds, and gained 522. Lot two con-
sumed 1,888 pounds of corn meal and the same amount of middlings; at
the beginning weighed 1,583 pounds and gained 576.

Analyzing these experiments it will be seen that it required in the first
trial 422 pounds of feed with corn meal to make 100 pounds of gain, and
501 pounds with whole corn to secure the same results. In the second trial
it required 462 pounds with corn meal and 424 pounds with whole corn.

108

In the trial made in 1896, of which this is a duplication, it required
443 pounds with corn meal and 481 pounds with whole corn to produce
100 pounds of gain on the first trial and 487 pounds with corn meal, and
591 pounds with whole corn on the second trial of that year.

To sum up the two seasons’ work, Professor Henry remarks that the
pigs made a greater gain when fed corn meal than when fed whole corn.
“Taking the average of the four trials we learn that to make 100 pounds
of gain the pigs were fed 456 pounds of corn meal and middlings and 499
pounds of whole corn and middlings. There is a saving of 40 pounds of
corn on 499 pounds, or eight per cent. saved by grinding. This saving
will barely pay for the cost of grinding corn.”

Under the conditions west of the Mississippi it would certainly not pay
to grind the corn at eight per cent. of its cash value when it is worth less
than twenty-five cents per bushel. When corn, however, reaches forty
cents and the farmer has a mill at home (which he can not very well do
without) the answer would have to be very different.

The feed mill is a necessity on every well regulated farm for grinding
corn, oats and inferior wheat for slop for pigs and calves, or preparing
feed in short for any kind of stock requiring ground feed. It does not,
however, pay, as will be seen above, to grind all grain for all purposes,
and the object of this article is to point out the cases in which grinding
will not pay when corn is cheap.

THE HOG DOG.

We don’t know that any of our Indiana breeders stand in need of the
“hog dog,’ as he is still found in some parts of the South, but it is inter-
esting to know how he is used in that part of the country, where we still
find the “razorback” in all his purity. Henry Wallace was down south
recently and accidentally ran across a “hog dog,’ and this is what he
writes about it: ;

“We called the other day at a lone house in the openings of a vast for-
est along the bayous, and while waiting for the appearance of the man
of the house, who had gone fishing and had to be found by a messenger
on horseback, we saw a hound, and asked the mistress of the home what
that dog was good for.

““That are a hog dog,’ was the reply. ‘That dog is worth fifty dollars.
Hog dogs are scarce in these parts.’

“We ventured to inquire whether the dog would catch razorbacks, and
she said: ‘Oh, no! Hog dogs don’t catch razorbacks; the razorbacks chase
them.’

“On asking for further explanation, she went on to say that their hogs
ran in the woods the year round without feed or care, and when it was
necessary to find them they hunted for them the same as deer; that when

109

this particular dog was put on the trail of a hog he followed it up and
located the herd by baying at them. The owner then indicated the direc-
tion in which he wanted the herd driven, when the hog dog made an at-
tack on the herd which they resisted in force, and the experienced H. D.
aforesaid allowed them to chase him in the direction in which the owner
wanted the hogs to go. If any of them seemed inclined to go in some
other direction, he ran around and got the stragglers after him, and led
in the home direction. If he got tired and turned out, he rested a bit
and then made another attack, and no matter how tired the hogs were
they would take after him, and he continued this masterly retreat until
the hogs were brought home.

“We were curious to know how the hogs were confined for slaughter-
ing purposes after they arrived at home, and were told that the proper
way was to build a log pen in the woods with an opening below large
enough for both dog and hogs to enter and low enough for the dog to
jump out and save his bacon, but so high that the hogs could not. The
owner then was on hand and closed up the opening and had his winter
meat ready for slaughter. We had heard stories of this kind before, but
always supposed there was some joke about it, and it gave us a new sen-
sation to hear this artless, simple-minded woman describing a scene that
occurred every fall of the year when a hog harvest had to be gathered.

“Through all the pine and oak forests of the South and over not a little
of the prairie region where corn growing is not a pronounced success,
the razorback flourishes and will flourish until conditions are changed.
Say what you like about him, he is the hog for that locality. Attempts
to grade him up without changing the environment are as futile as pour-
ing water on a duck’s back or King Arthur’s attempt to sweep back the
waves of the Atlantic with a broom. The little pigs, whether from the
wild or graded up breeds, in the full flush of their mother’s milk, do not
differ so widely as one would imagine from those of the improved types.
When this milk begins to fail and the infantile razorback has to root for
himself, he begins to take on the razorback form. It is the only form
under which he could survive the conditions by which he is surrounded.
Nature builds him that way because it is the only way in which he could
make a living. From necessity he is an enterprising hog; intelligent, sus-
picious, courageous, a born fighter, a good rustler,, shifty as a New Eng-
land Yankee, and courageous as a confederate colonel. Nothing in the
shape of food from the roots of grass and minnows in the fisherman’s
bucket, to watermelons or dead fish, escape him. He is hungry from the
first spoonful of his mother’s milk until the mast ripens in the fall; then
his soul is satisfied. Whether it is the seeds of the pine cone, the acorn,
or the pecan, it is all the same to the razorback. He has grown his frame
under hard conditions and has developed a degree of industry, foresight,
prudence, courage and energy, which, if used by his master in the prose-
eution of his business, would make the South the abode of rich men,

110

and when the harvest of mast comes in the fall he revels in a luxury
which would satisfy the soul of a millionaire, and puts the streak of fat
between the streaks of leam that makes his flesh, when properly cured
and smoked, a fit feast for the epicure.

“Give the razorback his dues. He will hold the country until fenced
pastures, tame grasses and cheap corn invade it, and then, and then only,
is it worth while to grade him up.”

MANAGEMENT AND FEEDING OF FALL PIGS.

The question with some farmers is what to do with the fall pigs.
It is easy enough to handle the spring litter, but the fall pigs have to
pass through all kinds of bad weather, which is very unfavorable for their
growth and fattening. The idea of this article is to show that the fall
pig, with a little extra care and management, can be made to thrive and
fatten in winter as well as in summer. Dollars do not grow on bushes,
fall to the ground to be gathered into baskets by man, but by great labor
we are able to gather a few. During the winter months the farmer is not
pushed with work, therefore it is just the time for him to look after the
pigs. I findeby my experience that the best time for sows to farrow for
fall pigs is during the months of August and September. To have the
pigs come then gives them the advantage of a little warm weather in
which they can get a start before cold weather begins. The sow should
be kept in good condition by the feeding of mill feed and a little corn
and have the run of a clover field, so that the pigs will come strong and
healthy, which is half the battle. From the time the pigs come until
they are two weeks old the sows should be fed very sparingly on bran
slop alone, after which increase it, gradually adding corn until you give
them about all they eat. As soon as the pigs will eat they should have a
run to themselves and be fed slop made by mixing mill feed with milk and
kitchen slops. When they are six or eight weeks old the sows should
be weaned from the pigs. Never pen the pigs. Let them have all the
range possible. Feed them all the mill feed they will eat, but not much
corn until they are three months old. If fed too freely on corn they will
not grow fast.

When cold weather comes the pigs should be well sheltered. Have
them warm, dry sleeping quarters and also a dry feed place. It should
be so arranged that they will not have to go through the cold from nest
to feeding place. After they are three months old give them all the corn
they will eat up clean twice a day and a liberal quantity of bran slop at
noon, but not all they will eat. Have them squeal sufficiently at each
feeding time to let you know they will relish their feed when you give
it to them. Pigs managed and fed according to the above directions

up Be

should weigh at four months old at least one hundred pounds and not be
fat but good stockers. But if the feeder desires to keep them they can be
made to gain, by the same care and feeding, from one and one-half to
two pounds per day during the remainder of the winter. I have done
this myself and am doing it this winter with thirty head of good grade
Poland-Chinas, which will weigh to-day at five months old 150 pounds.

The main points to be looked after are good shelter, a warm, dry
sleeping place kept free of lice by the use of coal oil, plenty of good
drinking water, and feed at regular hours.

FATTENING HOGS FOR MARKDNT.

BY J. H. BONE, LAFAYETTE, IND.

I take it for granted that all who read this article are trying to
prepare their stock for market in the most economical way. With this
in mind J shall try to point out the reasonable way of feeding. In so
short a paper only general facts can be stated. It goes without saying
that if we want to produce anything we must use the right material in
the right way. There is no need of guessing about these materials when
it comes to feeding farm animals, for we have abundant information on
the subject. Let us first examine the composition of the animal’s body.
Numerous investigations give approximately the following composition
of the body of various farm animals: Bones, 9 per cent.; flesh and
tendons, 40 per cent.; mechanically separable fat, 24 per cent.; blood, hide,
entrails, etc., 27 per cent. To get at the problem more closely let us find
out the composition of the body in terms that can be applied to foods.
The pig’s body has the following composition:

Contents of Stomaeh

Mineral Nitrogenous in Moist

Matter. Matter. Fat. Water. Condition.
Store pig. . 2.67 13.7 23 3 55.1 5.22
Fat pig. pe 65 10.9 42.2 41.3 3.97

These percentages represent the body of the pig as it is when alive.
The mineral matter mentioned in the table is composed largely of phos-
phorie acid, potash, lime and magnesia. This mineral matter is mostly
found in the bones and is produced while the pig is getting its growth.
The nitrogenous substance is found in the muscles, tendons, ligaments,
hide, hair, hoofs, blood, nerves and organic matter of the bones. In the
pig there is less mineral matter than in any other of our farm animals.
In its body when fat there is four times as much fat as lean meat. While
the average amount of water in the body of farm animals is about 49

1195"

per cent., the fat pig has but 41.3 per cent. and the store pig has 55.1
per cent. It will be noticed in a study of the table that there is a
striking difference between the composition of the body of the store pig
and the fat one. This difference is caused by fattening. In the fattening
process the pig does little but lay on fat. There is an increase in the
amount of dry matter in the body. Scarcely any mineral matter is added
to the body and rarely more than 7.5 per cent. of nitrogenous substance,
the fat forming about 70 per cent. of the increase. Of the gain in weight
during the fattening process about 75 per cent. is dry matter and 25 per
cent. is water. Keeping in mind what we have learned let us examine
some of the materials used for the production of the body. All animals
require a certain amount of food for maintenance. It is probably about
right to say that two pounds of feed such as middlings or of their value
will maintain 100 pounds of live weight. Until an animal receives more
food than is required to keep up the heat of the body and supply the
waste of the body, it can not gain in weight. It should be the object of
every feeder to keep his stock gaining every day. All foods will not
produce the same effect. Some are fat formers while others are flesh
formers. While pigs are growing they should be supplied with food that
will form flesh, or lean meat, and also furnish an abundant supply for the
growth of bone. Unless the proper food is given, pigs will not thrive well,
or they will become too fat and mature too early, after which we feed at
a loss. Indian corn is a food that will form fat and contains a small
amount of protein and mineral matter. As a food it is not the best for
growing pigs or pregnant sows when fed exclusively. It is admirably
adapted for fattening and we could wish for no better food for hogs
after they have reached the proper age. Corn with good pasture will
make pigs grow well. It is probable that more pigs are raised and
fattened on corn and pasture than on all other foods combined. There is a
part of the year in which we can not have pasture, and growing pigs
should have mill feeds in addition to corn. Mill feeds furnish a high per
cent. of flesh-forming materials and much mineral matter. They will also
keep the pigs in a healthy condition. This paper is too short to make
any adequate discussion of foods. I want only to emphasize the fact that
we ought to use our judgment and knowledge even in feeding pigs.

A WORD FOR THE HOG WALLOW.

The wise breeder always consults the comfort of his stock in summer
as well as in winter, if he expects to reap the best results for his labor.
The hog wallow is not generally looked on with favor, but rather as a
germ-producing and disease-breeding nuisance, altogether out of place
on any well regulated farm. A correspondent in the Stockman and Far-
mer, and a suecessful breeder as well, gives his experience with the
wallow.

113

“What do I think of the wallow? Well, you see I’ve got one, and can
say that I have never lost a hog from disease, so in my case at least it has
not proven such a death trap as some writers make it out to be. These
writers generally have a ‘Doctor’ or ‘Professor’ to their names, and are
able to bring such an array of facts and scientific reasoning to bear that
one is forced to believe that he must banish the wallow or lose his entire
herd of swine.

“It is one of the rules of nature that nothing thrives out of its natural
element. It is the nature of a hog to take to the mud just the same as the
hippopotamus or alligator, and for the same reason. We read that there
is no animal more cleanly than the hog, but that is all romance. I don’t
say you can’t keep hogs dry and clean and healthy, but I never saw it
successfully done yet. The value of my wallow during the heated part of
the season can not be estimated. ‘There is little if any danger of loss
from heat if the swine have a shady wallow to lie in during the hot part
of the day. Without one there will be great loss of fat if not of animals.

“As to disease germs, I do not see why the wallow is condemned so
much on that score. If I understand the nature of these germs they
must be planted by infected animals. In this way a wallow might be the
means of transmitting the infection, but the drinking troughs and feeding
grounds are more liable to become impregnated, and as it is admitted that
the disease reaches the system through the stomach they are far more
liable to transmit the disease and should accordingly be sources of more
anxiety to the hog raiser.

“The greatest danger in a wallow is that, through carelessness or
indolence on the part of the feeder, the swine are forced to look to it for
a supply of drinking water. No animal will thrive on impure drinking
water, not even a hog. Nor will he drink it until forced to. It is my
honest belief that for every case of cholera transmitted from a mud-hole
you will find ninety-nine caused by impure drinking water or an exclusive
corn diet. Give me the right sort of feed and pure water, and I’m willing
to chance the wallow. To those about to try the dry pen and pasture,
I would advise to think of the hot July and August days and use their
own common sense rather than the advice of ‘educated’ but inexperienced
individuals. I consider my wallow a necessity to successful swine rais-
ing.”

CROSSING BREEDS.

It has been suggested by high authority that Tamworths be crossed
upon our present popular breeds to give us a better bacon hog. Mr. W.
M. Boomberger, in the Prairie Farmer, suggests that this kind of crossing
is not improving, but destroying already well built foundations. Environ-
ment and what is commonly known as line-breeding that does not go too

8—Swine.

114

near in-breeding is that which more nearly improves and develops healthy
and vigorous organization. The Tamworth of Great Britain will, if kept
a sufficient length of time under the conditions that have developed
desirable types in other breeds in this country, give us what we want by
selection, and the noses of that breed can be shortened. In the presence
of our vast western corn cribs it is probable that bacon hogs can be
developed out of the Tamworth without contaminating blood of other
breeds and going into raising mongrels. There is nothing wrong at all in
developing what is needed by the markets out of the breeds already so
near perfection, be they Berkshire, Poland-China, or Chester White, by
proper selection and feeding. If such’ is done, a more desirable type will
at once be placed on the markets and the mixed mongrelism, that good
farmers have been fighting and’trying to get off farms, will not be again
at hand to flood the markets. There are types in the breeds that are rangy
and do not take on fat so fast, and a little less high feeding and more
reliance given to getting growth of hogs on large pastures, and giving
them plenty of exercise, will produce the result. If we have been nearly
half a century developing a breed, as we have the Poland-China, and it is
found in a high-bred form and the breed widely used, and whether it be
the Berkshire or Poland-China we would feel like protesting against this
work being destroyed by widespread crossing. While we believe that
packers know what they want, and the demand should be satisfied, we
think that the talk of there being need of more bacon hogs is largely talk,
for the very reason that no special prices are offered by the markets for
that kind of hog. Let the markets make 50 cents to $1 per hundred
weight more for bacon hogs and the farmers will soon produce them out
of the present breeds without exploiting in the crossing business that
would destroy the very foundations of the swine industry. It seems ex-
ceedingly convenient for the markets to always demand just what can not
be supplied, and make it a claim to bear the prices of what farmers have
to sell. Breeding for breed improvement and breeding for market should
be co-ordinate and we think it would not be necessary to destroy well-
laid foundations to produce the bacon hog.

SURE AND QUICK RETURNS.

Every swine breeder in the country is in the business for the money
there is in it, and the quicker the returns come in the larger the profits, as
a rule. On this subject Mr. A. J. Lovejoy, of Illinois, suggests that the
hog stands to-day, and always has, superior to any of our domestic ani-
mals aS a money maker. It has been said that for big money breed
horses, for sure money cattle, but for quick money hogs. Yet to-day we
might combine all three sayings in the latter, as the breeding and feed-
ing of Swine most assuredly pays the general farmer better, surer and

ELS

quicker than any of our domestic animals, not even barring the dairy cow.
What can a farmer find for the small amount invested in ten good brood
sows, safe in, farrow, of any of the improved brecds of to-day, that will
bring pigs in the spring, that with proper care and liberal feed will during
a twelvemonth return such a profit on the investinent 2s will these self-
same ten brood sows and their produce?

Good, well-bred pigs, farrowed in February or March, the earlier the
better, by being properly cared for during the first three months while
with their dams, until good grass comes, preferably the clovers, and then
weaned and put on clover pasture with a good, dry place to sleep and in
addition to the clover have all the shelled corn, soaked until softened,
together with what wheat and middlings as a slop they will eat, can be
made to weigh about one pound per day from birth, and by October 1, or
any time before the large run of fall hogs are ready for market, bring
ten to twelve dollars per head in the average market, and show a grand
good profit for all feed consumed. The reason I speak of shelled corn
soaked is that I consider it, when combined with clover pasture, a well
balanced ration, and by soaking it the pigs will eat much more than they
will from the ear. The liquid or water in which the corn is soaked should
by all means be given to the pigs, either as a drink or mixed with good
wheat middlings, for this corn juice to a hog is tike beer to a Dutchman,
it helps to round him out.

There is another profitable way. This is by raising late summer pigs,
that may be weaned say by September, and then have the run of the
pastures, though there may be but little grass at this time of the year,
but what there is, together with a good feed twice daily of ground wheat,
wheat middlings or ground rye, will push them along nicely. On many
farms pumpkins are grown, which make a grand good fall feed for pigs
or shoats, especially when a little green corn can be fed along with them.
Shoats of this age with good dry shelter in which to sleep during the
winter can be carried through at a small cost. If a field of fall rye
sown very early, say in August or September, can be had for them, it will
furnish green feed for the whole winter when not covered with snow,
and this with a feed or two daily of grain will keep them growing and
thriving at small expense, ready for early grass and heavy feeding to
finish for a summer market, which by comparison will be found for a
series of years to be the highest of the year.

FEEDING SHOW PIGS.

As one looks in upon the peus of fine pigs as they are shown at any of
the leading fairs of our country, the wonder is, how have these animals
been fed and cared for to bring them to such a high state of perfection.
One of the most successful exhibitors in the whole country, Mr. Reuben
Gentry, of Kentucky, gives his method of pig feeding as follows:

116

Granted that you have selected your litter from which you wish to
take your show animals. You of course can not pick out any special
individual at so tender an age. Hence must feed the whole litter, which
at first can not be done except through the dam. After all danger of
milk fever is past begin to feed her the following ration, gradually increas-
ing to all she will clean up, avoiding an overfeed above everything else,
for a setback at three weeks can not be overcome at three months.
Shipstuff, bran, corn, ground oats, each one part by bulk cooked by steam,
if possible. Feed to sow in slop made with greasy dish water and milk
three times per day. As soon as pigs will eat (which will vary somewhat
from three weeks to a month) place small trough in pen where sows can
not get to it and feed in small quantities at first the same ration except
leave off the ground oats, a pig’s stomach at that age not being able to
_ properly digest the oats unless ground very fine and the hull sifted out.
Watch bowels closely that you do not scour them. The plan of prevention
being worth all the cures, put a small quantity of powdered charcoal
in slop. Do not feed much at a time, but often, cleaning out all that may
be left each time before putting in a fresh feed. As they get older, say
six weeks, add the ground oats and increase feed in richness by adding
common flour. Let run with dam until they begin to think more of you
fnd your bucket of warm slop than they do of her. At four months pick
out two or three of what in your estimation are the best ones, place in
a lot with plenty of shade and pure water to drink; you can now add a
small quantity of corn meal to the previous mixture and increase the flour.
Three weeks prior to show feed four ounces of molasses to each hog, at
first only once per day, gradually increasing to six ounces three times
a day. Leave off corn if weather is hot and double the ration of flour and
oats. I have not said anything about feeding milk, knowing that you all
know that it is the first thing in importance in feeding for successful
exhibition. Some one may say, Oh, the cost of all this. Well, if you are
going to stop and count the cost never try to prepare for the show. You
are working for a reputation and your profits must come out of your
future sales. Feed in this way and my word for it when you go to show
if you have the individual you will get your share of the coveted blue
ribbon, and when the fair is over you will have a sow that will breed
without any trouble, and a boar that is active and will sire you more and
better pigs than one not so fat. Do not on your return quit feeding and let
them shift for themselves, but gradually decrease feed.

117

DO PUBLIC SALES BENEFIT THE BREEDER?

BY W. ARTHUR AYERS, OAKVILLE, KY.

Let us first look at some of the advantages that accrue to the breeder
from public sales. There is nothing that brings breeders together better
than a public sale or good stuff, if it is well advertised. This is a great
benefit to the breeder, from the fact that he has his stuff valued from
other breeders’ standpoint; his mistakes in breeding are pointed out and
made to show up in such a light that he will see them, no matter how
narrow-minded he may be, and, if he is the man he should be, will profit
thereby. Another very great advantage to be gained is, he keeps his
stuff together, does his own developing until every one can see what they
will make, thereby lessening his chances of putting out a pig that, when
he comes to himself, would do his breeder an injustice and make him
ashamed of having bred such a hog, to say nothing of the disappointment
that comes to the buyer. To cite a case, a neighbor of mine bought a pig
from one of our most prominent breeders—one noted for his honesty and
fair dealing. This pig was bred in the “royal purple.” When he came the
man thought he had a fortune. I saw him a few days afterward and he
insisted on me coming down to see his great (?) pig. He was nice—there
was no mistaking that—but by the time he was six months old, the neigh-
bors said, he was only tolerable, and by the time he was one year old
they all said, ‘Well, he ain’t no great shakes.” You all know how an old
farmer can say that. and what a great deal it seems to express. I saw
this hog when he was one year and eight months old, and I thought he
was a disgrace to any fattening pen on earth. A man told me this pig
never did show much wrong with him until after he was six months old.
Now, what would this breeder say if he was to see this hog? Would you
think he would want to say, ‘There is some of my breeding’? Verily no.
Now if he had kept this pig for a public sale it would have been old
enough to have shown these defects and have been sent where it belonged
—to the fattening pen. This is only one of many such instances that have
come under my observation, yet I do not know of one in which the breeder
is to be blamed. In this case I know no one is to be blamed at all.

Again, the men who buy at public sales are generally men that want
a good hog because they need it, and will do their best to bring out every-
thing good in their purchase, making it a lasting advertisement for the
breeder; while, by selling privately, often we sell a pig to a man and he
turns him out on the commons to “root, hog, or starve,’ and because he
does not make a “stunner” he curses the breeder for it instead of his own
triflingness. Our first investment in pure-bred swine was at a public sale,

118

and I have often thought it was our best for the money invested, although
we have always gotten our money’s worth whenever we bought pure-bred
swine privately. Another advantage to be gained is that the purchaser
sees the stuff he is buying and can not blame any one but himself if he
does not think he got what he should. And often when depending on
selling our hogs through the advertising medium of our stock journals,
people are afraid that this thing of pure-bred stock is to be classed with
some of the fakes that are so well advertised. If you have an extra nice
lot of stuff that breeders want, you have them together and where pur-
chasers can see what they are buying: and rest assured, my friend, a
swine breeder knows the plums as soon as he sees them, and, being able
to sympathize with you, is willing to pay for what he needs.

I think where conditions are favorable and the offering is what it
should be, public sales will net a man more ready cash than private ones,
and usually they are more satisfactory to the purchaser. Of course every
advantage has its disadvantages, and public sales are no exception. Liv-
ing, for that matter, has its drawbacks, yet how many of us are there
but what want to live as long as we can? You run some risk in getting
bad notes if you are not careful, and also know when to say no. You
may not have a good day for your sale or your hogs may get Sick, or,
nearly as bad, if not quite, is your hogs may be all right, but disease
breaks out in the country about you, making every one afraid to come to
your sale, to say nothing of being afraid to buy. You may not have a
good day for your sale, any or all of these may and can happen, and you
may not live to see your sale day, or, if you do, may die before your notes
are due, for that matter, and then your sale would be a failure so far as
you individually are concerned. But, brother, do not let too many little
ifs, buts and ands discourage you, but if you have the stock and advertise
well, besides doing all other things necessary, you stand a fighting chance,
at least, of proving that public sales are a benefit to the breeder—one at
least.

WHAT IS THE SCORE CARD?

Questions are frequently asked about the score ecard—what it is, how
are the points divided, and the like.

The score card is a numerical division of the hog from the standard
of perfection, or 100 points, and is divided into twenty sections, a special
value being placed on each division according to its importance to the
general conformation of the hog, its constitutional ability and its com-
mercial value. In addition to the detailed description, it describes a per-
fect condition of each point, and the detailed description also describes
objectionable conditions. The successful use of the score card is the
ability to place a proper and correct valuation on each point. The score

re

a

119

ecard stands in the same relation to swine breeders as a questioner to a

class of students.

It is continually asking the question, Why?
A hog is before you, and the card is placed in your hands.

The card

says the value of the head and face is four points out of a possible 100.

Why will it not average that much?

The detailed description tells you

that the head and face and all other points must have a certain form
as described to be perfect, and that such descriptions as appear under the
objections, are to deduct from the general average of that head, and so it
continues throughout every point.
The following score card is uniform with the revised card adopted by
the National Association of Expert Judges of Swine, June, 1896:

Scale of Points. apes Points Off.
ee HerOrandtacG: = te: 4. ao c0g sia eg whee & ae He VMereckiac or Tenree eg eiaes Gece eee
EMM VOOR Pep iie share tet woe cts) Fen Bhi ol 8 “suthte, A Ze h-De tile pees Sera eae ERasteee foliar
eM RU DTS hig lac ae Cees, ya see das) oi ck is hee Dosa else Bi) Ia. Sux Seaenemtanl es Moms sp ccikeaes aes
ANE CKiger assis > Das S8Gh sw a alsa wee g are | Cerc eraere Fe ROL oe oer Ge cic
Dear OWlecate certs, cm cr cerenciee ois Neriet fst ss sacec, Sees Dd lnicau say toaysre sy coh | Retmians otetee ys :
GmeShoulderg russ 6)s 404 one see Gis" isan es “trot saab) seemteecauen eine
igh CHOSURebiaseh act ake: sk eka hs Oe aR! ae tap 12 15 Was & ceeceek sell open ee
$2 Back'and loinss-—-—= See ae ee sees V4" le as, sxet eee llleutinemeare
OMOEA NG TINS. ates Sree y. dees js cei ie 10% Wily Seep Jape we sill | eereeactmo tires
LO Belly,and flank ies aa lyases ee Gee as ee Lae) decease Ge Diy sc
Mie AMsAnNdiGUIMp... so «2b eS Sw tw S 10” 9 ail loess: whee iL uae
M2 eetian dulegSin, ocd he ce ais, s Mscleserea Aw 10 Herat Rear Mary anette A
Sabet svatcn ete so tae Br Nei eerie a's Ve | sltcaseedy la).s Bsn elltntetersomaneie
A COB tebe ay sesllortl Fake wick, vette Chis af ok Si-4 wl galley eagecstie mene eters
Sem C OLOL mts soa -omt ss teeta, ese ous Sey li hemuey crue Sateen | need cota rong
UGH SI Zegrh ass sitar eet ee cio Aeris} cies Beetle ar. ee Be me || sey acioruemanl ca eageraeets
iemrActionmandistyle.es, 0) 2 5:04 wis aty.o tse of whe Sie (UN eben wecWyres|Ramepecy a, teehee
ISSR CONGITIONG: saree cy ota el Ser ls Boe eS DIS 5 Mchaccks: ka seats tai Weesstea tedster
LO PMPDDISDOSILLONG ty cas: |. 2, Gives aga ae we a Os VEE li cic a. oe roe oh aeoe auc
Zeesyimmetrysof Points, & s.és suk hos a0 ca ee Deas el Ove. Keer :
LAO CREAN. gee Lees aT eg tts eee Soe ROI MIE) SUE ke eke wee src
Lota letters. Weck ae meg werk eee 100.
Scores Animal). if 5. cose ee Ee eo cet 5S) os

on leon ie¥ eS leal eats iie: sic. lelelsie, cose) 01.6 0)! e

120

As to the advantages of regular scoring schools, Mr. J. C. Bridges says:

When we are busy looking after our little herds, admiring this one
and that, and think we have something very fine, a neighbor comes on the
scene and makes inquiry about your interests. You at once begin to
describe this hog and that, and many others. Very natural he may take
exceptions and say he don’t like some parts and we at once go into a dis-
cussion over the subject. Here is where I understand are the advantages
of a score school. May I ask a question? What is a score school? It
should be where’ men of different breeds get together and unite on a
maximum and minimum cut for the different imperfections. ;

The question is being asked why should you mark thus so and so.
At a scoring meeting you are provided with a card setting forth the hog
in a numerical division for a standard of perfection of 100 points. The
score card, being marked off, the different parts, according to their vital
value, such as, for illustration, the head, marked five points for perfec-
tion. You would mark it four or four and one-half points. Again the
girth around heart, marked ten points, we will give it eight or eight and
one-half, and when you have gone through all the different points and
added up, your total may reach seventy or perhaps seventy-five. Some
other has scored perhaps eighty, another seventy-eight, and so on through
the list. As you are scoring, a committeeman is also going over the hog,
as he thinks it should be. After all are through, the cards are given to the
committee and the questions are discussed by the meeting. Why such
and such points are marked short of perfection, which call for a continued
discussion. After-you have scored on several breeds and wish to be
identified as an expert, a committee of three takes your case under advise-
ment and makes a report, sometimes to the dissatisfaction of the applicant.
Now this is one very good feature in the advantages of a scoring school.
It prepares a person to tell the reason why you make your decisions.
I know of some good hog men who have raised hogs all their lives and
have good ideas what a good hog is. But put them in a position as judge
at some fair and ask them why this one took the premium over the other,
it frequently bothers them to give an answer. We have good hog shows
at our county fairs, and the fair managers want justice done in all de-
partments. In having a school of this kind it helps the managers out by
knowing who is competent to pass on rings. And again if a person is a
good judge it helps them to select their stock to keep as foundations for
herds. As a rule the best judges of good stock have the best to select
from.

121

SOME POINTS IN SWINE BREEDING.

BY JNO. M. JAMISON,

CAPACITY OF THE BROOD SOW.

One class of hog growers claims that a sow which only produces one
litter of pigs a year gives a much fairer quality of pigs than if she pro-
duces two. Yet the push of the times forces upon the breeder the practical
belief that he can not afford to keep a sow a whole year for one litter of
pigs. While one litter costs too much to start it, more than two are
unprofitable, because they tax the sow beyond her limit of endurance.
The only possible way to get more than two litters a year is to breed the
sow while the pigs are sucking, either when they are three days old, or
when five or six weeks old. To have a sow breed when the pigs are this
latter age, she must be kept in high flesh. But few men in practice do
this, because they do not believe a sow should be fat when she suckles
her pigs, or because they have not the skill as feeders to keep her in this
high condition. Because a sow comes in heat at this time, whether in
moderate condition or fat, is no true indication that she should be bred.
Breeders practice breeding to some extent at that time, but they recognize
that there is a limit beyond which they can not pass without loss.

The evidence bearing on this point is strong enough to establish a safe
rule to follow. Sometimes we meet a farmer who thinks a sow can be
profitably bred any time she comes in heat, and if bred at this time to a
strong and vigorous male she will bring strong pigs. We have tried to get
two litters a year by letting the pigs suck till ten weeks old, and breed
the sow shortly before the pigs are weaned, or within a week after. The
plan works very well for two or three times, but if continued farther we
have failures. The number of pigs in a litter will be smaller and of poorer
quality.

Last spring we had two strong sows that did not save as many pigs
as they should at farrowing time. On this account it was easy to keep
them in high flesh while suckling the pigs. When the pigs were five or
six weeks old the sows came in heat. If we waited till the pigs were
weaned to breed them, the fall litters would be later than desirable. On
this account we concluded to breed them as an experiment with the hope
that it would bring profitable results. One sow brought six strong pigs
that have done well. The other farrowed thirteen and saved ten. So far
as we are able to judge, the pigs are as good and have done as well for us,
as if the sows had not been bred till after the pigs were weaned. The

122

sow farrowing thirteen pigs was fed on pumpkins and corn, and had all
the clover she could eat besides. The breeding boar had the run of the
same field, and other sows were being bred, and to our surprise this sow
came in heat when the pigs were five or six weeks old and was bred. We
hardly expected that she would stand; however, in time she proved to be
in farrow. Then we were in doubt as to results, as she was slow in de-
veloping form, and slow in starting milk secretions. At farrowing time
she brought eight pigs and saved seven. As we feared, the quality of the
pigs was below the average. Three of them were runts and always will
be; they are doing well, but will always keep about the proportionate dis-
tance behind the others that they were when farrowed. These results
from crowding the sow are in accord with previous experiences of our
own, and of others who have given the matter close attention. When the
present litter is weaned we will give the sow time to recuperate before
breeding her again. All that will be necessary will be the length of time
between the first and second time she comes in heat after farrowing,
which is usually about three weeks. The first time she will be in heat, in
three days after the pigs are taken away from her, she will be well fed
from this time till the second time, when she will be bred. Being well
fed, she will be gaining, and will doubtless do well next time she farrows.
In our experience, this three weeks’ rest is very necessary to keep a sow
up to her full working capacity. If not allowed she is soon worked
beyond her powers of endurance, and no one suffers from the results more
than the owner. The weakened vitality shows first in the offspring in de-
creased numbers and quality. This overwork in the management of many
farmers sends first-class brood sows to the fattening pen, condemned as
worthless, when they should be just reaching their prime. And these
farmers never take a thought, or reach a just conclusion as to why the
sows failed. Animals in our care that should be profitable too often have
to take the blame of failure, when we alone are the cause.

BEDDING THE SOW.

All pig growers have their preferences and prejudices in this matter.
Some use forest leaves and prefer them to anything else, but to have these
in supply requires that they be gathered and stored when they fall from
the trees in the-early fall; otherwise, they’ are drifted, they get wet
and are unfit to use. To store a large quantity requires more room than
most farmers can spare for this purpose. With straw it is different,
While it is best to have it under roof, still if it is well stacked dry
straw can be had at any time to bed the brood sows. While we
have used leaves, straw and fodder, and could have a liberal supply
of leaves to store each fall, if we had storage room, and could make
room if really necessary. we think straw, on account of its many

1238

good qualities for this purpose and the ease with which it may be
kept is preferable to either leaves or fodder. In using straw we have
found that oftentimes the bed need not be changed more than once a
week. This is governed very much by the condition of the weather
outside the house, if the sow has outdoor range. We make it a rule to
change the bedding when we notice particles of straw, short pieces, stick-
ing to the sow when she leaves the nest. When it is cut up this much it is
getting fine enough to cause more or less dust. While in times past we
have partly changed the bedding every day, we have concluded that it is
too costly an effort toward cleanliness, and besides we do not regard this
daily work as necessary. The breeder will take care not to bed the sow
with new straw just before farrowing. To prevent being caught, he must
know when the sow is due to farrow. She should have a good clean bed
of straw two or three days before farrowing, and in sufficient quantity to
meet needs at that time, and allow what becomes wet and soiled to be
removed, and not require the bed to be replenished for two or three days.
There is a question, and diversity of opinion, as to how much straw a sow
should have for a bed at that time. A sow, when allowed her liberty in
the woods, will gather for her nest as much as a wagon box full of leaves,
sticks and whatever she can find conveniently, and out of this incongruous
pile, after a few days, bring a strong, vigorous litter. But when brought
to modern requirements in the use of shelter, and supplied bedding,
maternal instinct seems to have lost its force to a considerable extent,
and the owner must exercise a certain amount of judgment in her manage-
ment if he would have her succeed well with her pigs. Since we have
been growing pigs, this is the first year that we have not had, and could
not get, good straw fo bed our sows. As we did not have room to store
leaves in season, we have had to depend entirely on fodder. As this
product is unusually abundant, we have been able to keep the sows that
now (the middle of March) have pigs six weeks old, well and comfortably
bedded. About a week before farrowing we put them in separate lots,
and put two or three good-sized bundles of fodder in each house. Before
farrowing time they had this fodder well broken and torn to pieces.
A visiting farmer inquired how we got the fodder in such good shape fore
the beds. At farrowing time we found it as desirable as straw; at any
rate the results were as satisfactory as we could hope to have with the
use of straw as bedding. A number of times, after farrowing, we did not
use the whole stalk, but broke—or cut—the bundles in two about the
middle, giving the sows the tops for their beds. Now, we use the fodder
whole, pushing the bundles into the houses at the small doorways. The
houses are six feet square, and it requires some mashing or breaking of
the tops, as they are pushed in, top first, to get the long bundles into the
houses. Three bundles, with the ties cut, cover the floor of a house very
completely, and putting them in tops first places the finer parts of the
fodder where the pigs and their dams find it most comfortable to nest.

124

From what we know of shredded fodder, we are led to believe that it is
superior to straw for beds for sows and other swine stock of the farm,
that is, taking the whole season through. We have a rail pen covered
with fodder adjoining our feed lot at the barn, in which our brood sows
are sheltered. They keep the nest comfortable and clean, with the corn-
stalks they carry in from the feed lot. Usually we have a straw stack
in the feed lot that the sows bed and shelter about, but we find the cheap
temporary shelter, bedded with cornstalks, more to our notion than the
protection they get about the straw stack. Here they keep dry, and their
bed does not get dusty—two points that are hard to secure about a straw
stack. In cleaning out the soiled bedding made from fodder, from the
small houses, we do not find it more unpleasant or difficult than it is to
clean out the soiled straw. When we do this work, we use a hoe, working
from the outside.

SINGLE HOUSE SYSTEM.

No animal on the farm can be sheltered more cheaply and satisfac-
torily at the time of parturition than the brood sow. This statement will
cover a greater part of the large swine producing area of the United
States. Two important features only are to be considered as absolutely
necessary—warmth and dryness. These can be had by the use of different
materials, cheap or expensive, as suits the fancy and pocketbook of the
builder. A single shelter or house for each sow we think much preferable
to the structure that will hold several animals. It is advisable for a herd
of brood sows to farrow as near the same time as possible. When this
is accomplished the houses can be put two or three rods apart, and will
answer the purpose as well as if a greater distance, provided there are
dividing fences between them. It is hard to get a lot of sows separated
so far apart but that they will hear the herdsman when he commences to
feed, and all be on the alert. This expectation for a share of the feed is
against the large house that will accommodate a number of sows, as the
sow will often leave the nest at farrowing time to go to the feed trough,
usually to the detriment of her litter.

if separated from her companions far enough for them to be fed
without disturbing her it is much better. Again, if separated in this way,
it is much easier to keep litters from mixing until such a time as there
is no danger of the strong pigs stealing from the weak.

In a herd of sows there is often one that is not as good a milker as the
others. In a case of this kind nature does not limit the number of pigs
to suit the supply of milk. She is as apt to produce a numerous litter as
the best milker in the herd. The result is that these little fellows are
always hungry, and spend much of the time pulling at their mother.
If the sow is in a house with several others with litters, these hungry,
restless fellows will cause much unrest with the others. We have often

—

Ps

125

noticed that when one litter of pigs begins to trail after their dam for
their feed the litters of the herd are almost sure to take up the ery, and in
a short time all the sows are down and the pigs sucking. When the sows
and their litters are separated until the pigs are at least one month old it
is much easier to feed each sow properly and get the pigs to eating. And,
more than this, it is conducive to better thrift and health.

For single houses to be used in this way we would want them portable,
or of material that could be torn to pieces and removed when not in use.
The latter is the least expensive, and within the reach of every farmer
able to own two or more brood sows.

PIGS ON GRASS.

There is an impression with many that the pig should run on grass
without grain, that he will gain all the faster when he comes to the grain
ration.

Jareful experiments made to show the value of grass without and
with grain show that there is little gain from grass alone. Farmers must
get away from the idea that there is profit in the long run from keeping
pigs for a time on pasture without grain. If you want the most out of a
pig he must pay for his feed all the time and a little besides. We have
never seen the grass so fine but the pig would take a little grain with it,
and vice versa. If the water and feeding grounds are some distance apart
and good pasture intervenes the pig will hardly eat so much grain but
that he will graze as he goes back and forth between the grain feed and
water. When grain is fed while they are on pasture but little of it is lost
to supply the wastes of the animal system or to offset the absorbing waste
of cold. And then how much pleasanter to feed on grass than on frost
and snow.

In feeding corn to pigs that have the run of good pasture we have no
arbitrary rule as to how much they shall be fed, but are governed solely
by their appetites.. When they come with a rush for the feed then we
feed liberally, but if they are slow to come to the feeding ground we cast
out the corn with a sparing hand. If we go to the feeding place and see
corn left from the time of feeding before we feel that we have blundered
and overfed. If pastures are parched and scant we regard it as absolutely
necéssary that the pigs have a grain product that will come nearest giving
them the grass properties, such as bran and middlings dampened.

When new grain is to be fed there is no better plan than to give it
with grass, and in limited quantities till the pig is accustomed to his
feed. The aim should be to keep the pig comfortably full but not wholly
on corn, other grain or grass, but a combination. Then the growth and
gain will be more even and rapid, and at a less cost. The rule should be
when grass is plenty to feed what grain the pig will come to each time
with a relish.

126

CLOVER HAY FOR SWINE.

All successful swine growers readily concede the advantages in grow-
ing clover in connection with other crops grown for their hogs. It is re-
garded as the best crop to grow preceding a corn crop. Pigs grown with
the aid of clover pasture if properly handled always yield a good profit on
the care and feed invested in them.

The plea against pigs grown in winter is the lack of growth secured.
Without the muscular and bone development they cost too much. The
main reason for the excessive cost is that the ration they get is improp-
erly balanced. Usually young hogs carried over winter get a sufficient
quantity of feed, but it is not the right kind. It is generally recognized
that bran and middlings fed as slop will correet the error in the ration of
corn, but too many farmers are slow to purchase these products; they
feel that they cost too much, and as they are usually fed there is much
truth in this claim. If pig growers can be brought to believe that clover
is as necessary for swine in winter as in Summer they will consider the
possibility of carrying the summer conditions into winter as much as
possible. We can not have the green, succulent growth of summer during
the winter, but we can have the cured—or dry—product of the plant.
Many farmers think they can not make clover hay and that it is poor
feed. Such men, if they are hog growers, must learn to make good clover
hay, then they will soon know its value. Not only for the horse, cow and
sheep, but also for the pig.

The stumbling block in its use for the pig is how to feed it. While all
know that the pig revels in green clover, eating right and left as he
wades through the strong, rich growth, they are slow to believe that hay
will be eaten as readily. Cut up your clover hay and make a chop feed,
mixing in bran and shorts just as you would do for your horse or cow,
and you will find that it is relished by the pig and that he will thrive
on it just as well as other stock.

FEEDING WHEAT.

Wheat is an excellent feed for swine, if ground and mixed with other
and lighter feed, the mass being made into slop. Have had no very
satisfactory results from feeding whole wheat, especially when fed dry.
By soaking, whole wheat can be fed to considerable extent without loss.
For young pigs, where growth is the essential point, sloppy feed is superior
to dry feed of any kind. For growing pigs never use pure ground wheat.
Oats, or heavy bran, or both, should be added. Some succulent, or bulky,
food should always be given with this concentrated food, thus aiding
digestion and sustaining the appetite.

MATURE BREEDING ANIMALS.

BY THEO. LOUIS, DUNN COUNTY, WIS.

Experience leads me to say it is to the advantage of neighborhoods
or districts to adopt the same breed of hogs for the reason that boars
can be retained to a greater age and maturity, provided a strict record
of their line of breeding is observed, in order to avoid injudicious inbreed-
ing. There is an ever growing tendency to breed from young, immature
stock, the breeders being roused by the demand of the markets for light-
weights of tender age. We should bear well in mind that while the art
of breeding has developed hogs of all leading strains which at the early
age of from eight to ten months fill this requirement, this early matur-
ing falls far short as to maturity for breeding. In no line of live stock
is this law of maturity for breeding so much disregarded as in the
breeding of swine. The frequent complaint that this or the other kind
of breed does not respond properly to feed in the line of growth, and
seems to be subject to difficulty in gestation, deficiency in number of pigs
to the litter—these and many other complaints are seldom charged to
where they properly belong, viz., to immature breeding, injudicious selec- .
tion, and the indifference in the selection of food to develop them. If
more mature sires and dams were retained, those that have proven them-
selves capable of reproduction and improvement, as to uniformity, pro-
lificacy, good mothers and milkers, that have been perfected and devel-
oped to full size and vigor by age—only by the use of these can we
expect to retain the improvements handed down to us by master breeders.
When indifference is replaced by proper selection and retention of the
best, improvement is the sure result. Is it not the duty of the farmer
and feeder to acquaint himself with the laws of breeding which tend
toward steady improvement? The above recommendation in regard to
the retention of sires is most necessary to success and improvement,
and carries most weight without further comment.

A BAD PRACTICE,

Another practice that has a tendency to depreciate the standard of
excellence is to allow hogs liberty to serve sows ad libitum, and to be
turned out with the herd or confined with a number of sows in a yard.
Is excessive service less harmful to future offspring of swine than of
other live stock? One service as a rule will give satisfactory results as
to the number of vigorous pigs, while when the other system is followed
small litters, dead pigs, deformed pigs are the result, but in swine breed-
ing this is ascribed to bad luck, while the horse breeder would cnarge

128

it to excessive use of the sire. Build a paddock or yard four or five rods
square, with a shanty-like house seven by eight feet, seven feet high in
front, five feet to rear, with a door two and one-half by four feet high
to permit of entrance when cleaning it, a half drop or swing door on
hinges, attached to the upper part to keep out beating storms and cold,
and a tight board fence, high and strong, which will prevent teasing
the sows, and will also prevent fretting and irritating the boar. This
often has disastrous results, the boar becoming impotent by self-abuse,
especially in the case of young sires. There should also be a feeding
floor in one corner of the yard, eight by eight or ten feet, so that a large
boar can stand in front of the trough—a V-shaped trough of three feet
in length, securely fastened to floor and wall. A plank should be securely
fastened edgeways with spikes to end slippers, and stakes firmly driven
home to guard against his natural propensity of root hog. At the corner
a slide gate two and one-half by three feet should be placed, to permit
the entrance of sows. At the further end of the floor build the pen. This
may seem like extravagance, but when we take into consideration that
a yard of this kind will last from fifteen to twenty years by simply
reposting it, this will lose its force, and furthermore to have a boar
under control and use him at will is worth a great deal. If the yard
can be situated so as to give natural drainage it is an advantage, but
it is essential that a hand rake, shovel and fork should frequently be
used to prevent contamination. But while secure and under control,
the boar should never suffer for a food ration calculated in its nature
to develop him; he should not suffer for the want of green food and
succulent food when the season permits, and in fall and winter squash,
pumpkins and roots should not be wanting. Nor should he be deprived
of charcoal, ashes and salt—in fact, no hog should.

KEEP THE GOOD BREEDERS

If it is of importance to retain the boar to a greater age and until
further development, it is of equal importance in the case of the sow.
Too many do not deem it essential that they should have a system of
breeding; if not, why not? Why can we not have a note book, a list
and a record of the sows that have proven themselves superior in all
‘respects? Why not retain her as long as she proves satisfactory, instead
of using a young, untried one that has not been selected with regard to
heredity and the virtues of a mother, a breeder, and her milking qualities,
but because she is pretty and she is a sow? If sows are selected yearly
to replace those weeded out—those that have proved unsatisfactory—they
should be selected from only the best and most profitable mothers, so
that improvement will keep pace with reproduction. This selection
should be deferred until the pigs are from three to four months of age,
as we can then better judge their development and disposition, and they

¢ 129

should be fed on the very best growing and developing food available.
We have found it a good practice not to breed the sow for a second litter
the first season, but to give her a chance to recover from the strain so
as to fully develop in size and vigor. Thereafter we breed her twice a
year. We have an inflexible rule that no young sow is bred before she is”
eight months of age. It will also be found of practical advantage when
having a list of sows in a note book either with name, mark or number;
or for convenience put a ring in the right or left ear, the upper or under
side, to note the time they come in heat, say in October; any farmer
knows that this will occur each three weeks. In this way he will not
waste time in watching when to breed the sows or be disappointed in
missing her, but one who never practiced it will find to his astonishment
that he is becoming master of the situation.

UNIFORM HERDS.
\

With the boar in the enclosure, able to regulate the service, and
knowing.that the gestation period takes place within 110 to 112 days, he
will know that by Mareh or April 1, as the case may be, he must be
ready to accommodate ten or twelve sows with breeding pens and play
midwife day and night. As a compensation for labor and system he has
a lot of pigs of nearly the same age and size to feed and care for, a
uniform lot to put upon the market, not to mention the advantage of
being weaned at one and the same time. This is not a fine-spun theory,
but has been the practice of the writer for a long series of years. The
sows can then be turned out to pasture and receive a liberal allowance
of feed once or twice a day. at stated time, according to their condition,
in order to have them fully recover from the strain of nursing and breed-
ing. All that have proved deficient are weeded out for fattening, and
young sows are put in their place as heretofore stated. But sows having
their first litter should not be condemned for having a litter of but five
pigs if they are otherwise satisfactory and are uniform breeders. A
twelve or fourteen teated sow, of roomy build, generally responds with
sufficient numbers at her second litter, unless heredity on her dam’s
_side is wanting in this quality. But should there be small and uneven
litters with the larger number of sows the sire may be at fault.

: FEEDING THE BROOD SOW.

[From the Prairie Farmer ]

Did any of our readers ever investigate the growth of a litter of pigs
and learn by experience what an organized appetite the little- fellows
are? A Wisconsin experiment, made some years ago. showed that a
litter of seven pigs. weighing eighteen pounds when farrowed. had, at

S—Swine.

130

the end of the third week, increased to ninety-eight pounds, or about
five and a half times. To make such an increase the pigs must have con-
sumed a good deal of food, and it all came in the form of milk from the
dam. The fact is stated to convey an idea of the importance of feeding
the brood sow liberally during the nursing period, for she must not only
sustain herself but must provide for this rapid growth of the young.
The liberal feeding, however, should be judiciously planned with a view
to other conditions of the problem. Having tapered the feed down until
it is quite light as farrowing time is reached, the sow needs nothing but
cool, though not chilly cold water for the first twenty-four hours. Then
the feeding should begin light, and full feed should be gradually reached
only at the end of about ten days. An observance of this plan is neces-
sary to prevent those digestive disturbances in both dam and litter which
earry off so many young pigs, making them wonder, if they can be
supposed to wonder,

If so soon I am done for,
What in the world was I begun for?

The large losses that occur in litters on the average, especially among
very young pigs, are in a great measure due to injudicious feeding either
in quantity or kind, and it is generally overfeeding that does the mischief.
The kind of food given, too, is important. The sow has to make an abun-
dance of wholesome milk of a quality that will produce gains of the kind
indicated, and these gains are growth rather than fat. The feed given
to the dam must, therefore, be growth making food. This means that it
should consist of bran, shorts, oat meal and feed stuffs of that class
rather than of the heat and fat making kind, like corn. There is, it is
generally admitted, too much corn fed to hogs in the corn belt at best,
but there is no period at which the feeding of it is a greater mistake
than during the suckling period. After the sow has lain quiet and undis-
turbed for twenty-four hours a thin bran slop should be given, and this
may be gradually thickened, at first with bran, and later with bran and
shorts, until after ten days good, liberal feeding is reached, consisting

chiefly of the more nitrogenous kind. If methods of which what has ~°
been said is only an outline are adoptéd, and if, in addition, care is taken |

to guard the pigs against exposure and overlying, there will be a good
deal larger percentage of pigs raised than is usually the case. The ques-
tion of exposure is an important one, especially with litters that come
during the changeable weather of early spring, and unless the swine
grower is prepared to give adequate protection, it will be well not to
breed for early litters at all.

131
HOG CHOLERA CURES.

So many “infallible” hog cholera cures have been put upon the market
the past decade that swine breeders have very little faith in any new
remedy that is suggested. Dr. C. IT). Smead makes some very timely sug-
gestions on this-subject, and is of the opinion that the disinfecting of the
pens or premises, the separating of the diseased from the healthy, and
the practicing of better sanitation have done more toward effecting a cure
than the remedies used. He says: In fact I do not believe that swine
plague (hog cholera) can be eradicated from any herd, without a change
in sanitary conditions in most places where it appears, the practicing of a
vigorous quarantine and the free use of germ-destroying elements in the
form of disinfectants. I also believe that it may be possible for healthy
swine to be so medicated that they can be for a time kept with ailing
swine and not contract the disease, and yet the medicine that was used
would not be able to cure a hog that had the disease. I am glad that
some discoveries have been made on the line of treating the disease, and
not altogether by scientific research, but by men who are not professional
scientists. Men of common sense haye done and are doing as much
toward finding a cure as the college professor, and while I do not think
that a ‘sure pop” each and every time cure has as yet been discovered
by any one I do think that the fellow who is on the farm among the
swine, and has been practicing common sense as regards sanitary condi-
tions and the use of such drugs as his judgment dictates him to use, is in
advance of the fellow who is searching for bacteria through a microscope,
and cultivating serums that he hopes will be able to render well animals
immune from the disease if hypodermically injected into the system.

While thousands of dollars have been expended by commissions and
by experiment stations in striving to find a cure, the result has thus far
been in one sense a failure, and in another sense a success. Scientific re-
search has found the cause to be a bacterial germ having its origin in
filth, and has also found that the disease can be and has been carried
from farm to farm upon the boots and clothing of people who thought-
lessly visit sick herds of swine, and then visit their own or some other
fellow’s herd. The lesson therefore taught is to clean up all filth and
make and keep the sanitary conditions right and the food wholesome,
and then keep away from diseased animals, and keep diseased animals
away from healthy ones; or, if compelled to care for sick ones or help a
neighbor to do so, change your boots and outer clothing before attending
to other swine. It has also been discovered by scientific research that
there are many germicides and disinfectants that can be safely used, viz.,
carbolie acid solutions, solutions of sulphate of copper. and the sulphate
of iron, also slaked lime. It has also been learned that several drugs
can be safely given internally to all swine when the disease is prevalent
that will to some extent prevent their contracting the disease, provided

ordinary sanitary conditions are present. One of the simplest and safest

that can be used by farmers is the hyposulphite of soda (so often recom-

mended in these columns). This has long been known to have the power
of destroying ferments in the blood of either man or beast, and as far
as my experience goes will do as much toward rendering a pig immune
from the disease as any known compound. As to the advertised specifics
that are being put upon the market as sure cures they may, be good.
Many of them undoubtedly are, but don’t invest too heavy or place too
much faith in them until you are sure. But remember all the time that
filthy conditions must be eradicated and good sanitation provided, or my
word for it the sure cure won’t cure. Farmers as a rule place too much
confidence in specifics or cures for ailments of their animals, and take
no heed concerning the food, water and sanitary condition of their stables
and feed lots. There is work on this line for the farmer himself that no
professional man or specific drugs can ever do. Especially is this the
case with epidemic or infectious disease. Any building that can not be
made clean and kept clean is not fit to keep a well animal in, much less
a sick one. And any feed lot that can not be kept free from filth should
be changed to another one. Any well, spring or stream that does not
furnish water fit for man to drink should be condemned as a watering
place tor animals (especially milch cows). When farmers learn these
things and put them in practice, then and not till then will hog cholera
and many other diseases be stamped out.

In saying what I do about water I do not wish to be understood as
saying that the water that man relishes the best is the ideal water for the
beast. Mankind as a rule like water at a temperature of about fifty
degrees, while most animals like it from ten to twenty degrees warmer.
But I have reference to its purity. The old well that gets the soakage
from the manure pile, or the stream that collects filth, or the spring that
gets to be but a cesspool from the droppings of animals who go there to
drink, these are the places that need looking after and the conditions
made right. In most cases the well can be made right with but little
expense by cleaning or even digging a new one. Fence off the stream or
spring so as to prevent the bad conditions. You can do very much for
yourselves along the line of preventing disease on your farms of all your
animals, if you only will. In fact, far more than professional men with
drugs ever can do for you; and while you are about it don’t forget that
the house well needs cleaning occasionally, and the cleaning of the privy
vault and opening up the sewer drains and the free use of carbolic acid
in water solution. Sulphate of iron and lime applied to the place where
slops are emptied about the house, not forgetting the sink, may save you
many a case of typhoid fever and diphtheria in the family. All along the
line, either in the dwelling or about the barns and stables, disease germs
in the filth that is allowed to accumulate, and you suffer in consequence,
while we doctors and patent medicine venders are reaping a harvest.

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133

HOW TO CARE FOR BROOD SOWS.

BY D J GREEN, NOBLE COUNTY, OHIO

The care ot the brood sow has a great deal to do with the success that
we may expect to have with the coming litter.

In the first place I should want good sows to care for. I have no
time or feed to waste on such sows as I see on many farms.

If there are any in your herd that after a fair trial have not given
satisfaction as breeders dispose of, them, and if your business demands
that others be added be very careful in their selection. But I think it is
a common mistake with many of us that we try to keep too many sows,
and do not give them the care that we could give to a less number, con-
sequently do not raise as many nor as good pigs as we might from a less
number.

‘In selecting young sows I should want to know something about their
ancestors, at least as far back as their grandams and sires, for in hogs
there is as much difference in different family strains as in any other
kind of animals. I have noticed that young sows partake largely of the
characteristics of their dams, especially in regard to disposition and pro-
lificacy. So I should select those that were out of sows of good form,
good disposition and prolific breeders.

PROLIFIC SOWS.

By prolific breeders I would not restrict them to those that produced
twelve to eighteen pigs at a litter. A sow that produces eight to ten
good, strong, even pigs is prolific enough for me. Those that have so
many seldom raise more than half of them, and it stands to reason that
a sow that has a reasonable number will have larger and stronger pigs,
and such are more likely to survive. I think that the sow and not the
sire is responsible for the number in litters.

I think that the condition of the sow at the time she is bred has much
to do with the number of pigs conceived. She should not be too fat nor
too lean, but she should be in a plump, healthy condition, if you would
expect her to do her best and maintain the reputation of her particular
family strain. To produce this condition she should have plenty of
‘exercise and good, nourishing feed, of which grass or other green feed
should form a considerable part.

Now we have our sows selected and ready for breeding. The next
thing is, To what kind of a boar shall we breed them? After selecting
sows of the breed and type typical of our ideal hog, I should select a boar
as near like them as possible, but not near akin. I think that sows bred

154 ,

to boars of their own type will produce pigs of more uniformity, which
will add much to the attractiveness as well as profit of the herd.

After sows are bred they should be separated from other hogs, and I
should prefer not more than two or three together, and they should be
agreeably mated. Don’t put a young, timid sow with an old, cross one if
you expect good results, but put the old ones by themselves and the
young ones together. Then you may at least hope for peace and harmony.

THE SOWS’ QUARTERS.

The brood sows should have good, comfortable quarters. Their sleep-
ing room should be tight and dry, and well protected from draughts.
If the door is to be left open there should be a wind-break. This can be
made by driving stakes in the ground and nailing boards on them, making
a passage way to the door.

The bedding should be watched closely. The straw or other material
used for bedding should be strictly dry, and as soon as it becomes mussed
and shows signs of being damp it should all be removed and good, fresh
bedding supplied. Bedding will require more attention in muddy weather
than when the ground is frozen or dry. I lay a good deal of stress on
bedding in the winter. I have seen so many hogs with patchy coats in
the spring, large portions of the body almost destitute of hair. I never
have had such when I was careful about the bedding, and I am inclined to
think that damp, filthy bedding causes it.

PLENTY OF EXERCISE.

Brood sows should have plenty of exercise. They never do so well
with me when confined in a small lot. I would prefer that they have
the range of a large pasture field at least during fair days. They are
fond of the grass and will take lots of exercise to get it, and both are
good for them. I frequently let a number of them run together on a
pasture after the cattle or on rye pasture, and give them separate quarters
at night. They soon learn their places and will be on hands at night,
and by letting the bosses in first we have but little trouble in separating
them. ,

Brood sows should be fed a considerable variety of feed. I always
feed some corn to all my hogs. I believe it is a natural feed for the hog,
but brood sows should have in connection with it bran slop, roots and
other green feed such as rye and grass as I have mentioned, and in long-
continued, severe winter weather, when they can not get the grass they
relish, early cut clover hay, I think, is of great benefit to them. They
should be fed liberally, but not sufficient to produce too much flesh, and
just here I would emphasize the importance of exercise. I believe that
every pregnant animal is benefited by a reasonable amount of exercise.
I know a man who keeps his mares in fine condition and in the winter

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he keeps them confined in the stable, and in bad weatuer carries their
water to them. The result is that he has lost more colts at foaling time
than any man I know, and I believe it is from the lack of exercise.

FARROWING TIME.

This period should be looked forward to with consideration. After
we have labored to have the sow produce a good, strong litter of pigs we
should see that it is not our fault that she does not save all of them. Sev-
eral days before farrowing time she should have separate sleeping quarters
from all other hogs, and this should be the place that you expect her to
occupy at farrowing time, and everything should be in readiness. The
nest should be tight so that the pigs can not crawl out and away from the
sow and perish, as they will frequently do if an opportunity is afforded
them. It is a good plan to place a fender around the nest to prevent the
sow from catching the pigs between her and the wall. I find that smooth,
round poles are about the best material for this purpose. Place them
about ten inches from both floor and wall, and be sure to fasten them
securely or the sow will be very likely to tear them loose. She should
be furnished a good supply of bedding, and for this purpose I know of
nothing better than dry forest leaves. All this, as we have said, should
be done several days before the sow is due to farrow. so that she will be
accustomed to her quarters, and will not fret to get out at the time that
she should be quiet.

She should be handled and made familiar with your presence, so that
it will not disturb -her for you to enter her quarters if need be at the time
of farrowing. She should be entirely rid of lice before farrowing, for it is
easier to clean one animal than eight or ten, and little pigs will do no
good with lice on them. Carbolic acid in grease and lamp oil is the best
thing I have found to destroy hog lice. After farrowing the sow should
be fed lightly for several days, a little bran slop with plenty of drink at
first, gradually increasing her rations until she is on full feed.

Some may say that all of this care is too much trouble, but I have
found that good management is more to be depended on for success than
good luck.

VALUE OF SUCCULENT FOOD FOR SWINE.

BY C. S. PLUMB, PURDUE UNIVERSITY.

In the consideration of this subject it is desired to draw attention
to the different succulent foods available for feeding swine and to note
their several influences on animal growth. The writer will not only give
the results of his own experiments in feeding succulent foods to swine,

136

but will quote freely from the published statements of others, trusting
that there may be information in the facts presented which will be of
service to our feeders and breeders.

Succulent foods for swine may perhaps be placed In three distinct
groups, as based on the character of the plants supplying the same:
(1) Grasses, cereals and clovers. (2) Fleshy or thick-leaved plants. (8)
Roots and vegetable fruits.

Blue grass is the commonest pasture grass in those States most given
to swine raising and so perhaps first merits attention. During 1888, ’89
and °90, Professor Morrow at the Illinois Station studied the feeding
value of blue grass for pigs. (“Bulletin 16,” Illinois Experiment Station,
May, 1891.) Four trials were made. One lot was fed corn only, one a full
feed of corn and grass and the third a part feed of corn and grass. The
pigs receiving a half-feed of corn and pasture during the first period of
eight weeks (which was then followed with four weeks of full corn feed
with pigs still in pasture) gave the best results. Thus 441 pounds of corn
produced 100 pounds of gain. When pigs were fed full grain on pasture
it required 507 pounds of corn to make 100 pounds of gain in weight of
pig. The pigs confined in yards free of vegetation required 629 pounds

of corn for 100 pounds of gain. Professor Morrow reports that he did-

not succeed in getting pigs to make fair gains on pasture alone, and Henry
states (“Feeds and Feeding,’ 1898, page 579) that his experience coincides
with Morrow’s in this respect. Writers on the summer feeding of swine
usually commend blue grass for pasture, but it is not so highly regarded
for swine as some other succulent foods.

When at the Utah Station Sanborn experimented with four lots, of
three pigs each, from May 25 to October 14. (‘Bulletin 22,” Utah Experi-
ment Station, May, 1893.) Lot 1 had pasturage; Lot 2 was confined to a
yard 6x8 rods, in which the pigs were fed cut grass, while Lots 8 and 4
were confined in pens 8x16-feet, one lot receiving grass and the other not.
The four lots had all the grain they would eat, a mixture of ground wheat,
ground barley and bran. The grass was a mixture of eight varieties, of
which alfalfa was the principal one. The results of this experiment were
such as to cause Sanborn to write: “The figures show no pronounced
advantage in favor of grass feeding to pigs * * * To make grazing
successful it will have to occur with a limited amount of grain.” Later
Mills carried on similar trials at the Utah Station (‘Bulletin 40,’ Decem-
ber, 1895), in which like results were secured.. In experiments where pigs
were fed grass only and no grain they lost in weight during the trial.

At the Ontario Agricultural College Professor Shaw conducted an
experiment (“Bulletin 59,” Ontario Agricultural College) on nine pigs,
divided into three lots of three each. They were fed from June 7 to
October 8, 1890, as follows: Lot 1, all they would eat of a grain mixture
of two parts by weight of ground peas and one part each of ground

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barley, ground oats and wheat middlings. Lot 2 was fed three-fourths
as much grain as Lot 1 and a quantity of cut green fodder, “consisting of
clover, oats and vetch, corn and millet, as these came in season.” Lot 38
had one-third as much grain as Lot 1 and twice as much green food as
Lot 2. At the close of the experiment Lot 1 was fat, Lot 2 was prime and
Lot 3 was not improved in condition. Shaw concludes that a grain ration
is best in every way.

Rye is generally recommended for late fall or early spring pasturage
for pigs, and the writer has used it for this purpose when no other
suitable green food was available. There is no specific data, however, that
I know of which shows the feeding value of green rye for pigs. It may
be fed to advantage before the stalks appear and later when the head is
in the milk or dough, though brood sows in pig should not be permitted
on such pasturage, owing to the danger of abortion being caused by
ergot in the rye.

Common red clover is the most generally-used pasturage for swine by
western farmers, and other green crops are used in a small way compared
with this. Notwithstanding this fact, we have almost no figures available
showing the value of this pasture. In his work on ‘Feeds and Feeding”
Henry gives only an example of using clover hay with meal as food for
pigs. Stewart, in his work on ‘Feeding Animals,” reports on an experi-
ment in which green clover was cut and weighed out to pigs. A litter of
six pigs was weaned at five weeks old and divided into two lots of three
each and of equal weight. Each lot was placed in a separate pen on June 1
Lot 1 was fed corn meal soaked twelve hours in cold water as much as
the pigs would eat, while Lot 2 had a small portion of chopped green
clover mixed with the corn meal. Stewart notes that the pigs fed clover
and meal were always lively and always ready for their feed, while Lot 1,
with meal alone, ate greedily for a time, then became mincing and dainty
for a few days, indicating a feverish condition of the stomach. By fast-
ing they appeared to recover appetite and go on eating vigorously again.
Fhis was repeated many times during the five months the experiment
continued. Each lot consumed the same amount of meal At the end of
this time, the one fed on meal alone averaged 150 pounds each; those fed
clover and meal 210 pounds each, or 40 per cent. more for being treated
according to their nature as grass-eating animals.

Stewart recommends the soiling process with pigs (‘Feeding Animals,”
1886, page 469) and claims that an acre of good clover will soil four times
as many pigs as it will pasture, giving them a full ration of grass, with
this great advantage over pasture—that you may mingle the grain ration
with it so as to produce the most rapid growth with perfect health.

At the New York State Station six Chester White pigs were divided
into two lots of three each, and one fed oat and pea forage and one fresh
second-crop red clover. This trial, however, covered but three weeks, in
which time the oat and pea lot gained the most, consuming 7.37 pounds

138

dry matter for a pound of gain, while the clover lot ate 31.89 pounds per
pound of gain.

An interesting comparison of the feeding value of green clover is given
by Coburn. (“Swine Husbandry,” 1877, page 111.) This is shown best
in the following table :

Gross Product Will Produce | At Four Cents

per Acre, | im Bore |p pepegund
Wihedtvrt.W-ccee meses Pein eee 900 Ibs. (15 bu.) 225 Ibs. $9 00
Barley ssc costars cast ete hons 1,680 Ibs. (35 bu.) 420 lbs. 16 80
OAS canta Deena met ted. co ole 1,320 lbs, (40 bu.) 320 Ibs. 12 20
Corn eee ee ee oe cae At 2,240 lbs. (40 bu.) 560 lbs. 22 40
Pease) res | ho cae eee 1,500 lbs. (25 bu.) 375 lbs. 15 00
(neeniclOvierienen vis) ane eee 12,000 Ibs. (6 tons) 800 Ibs. 32 00

This table is on the basis that four pounds of the raw material will
make one pound of pork, except that of clover, for which fifteen pounds.
is allowed for a pound of pork. As relates to corn and wheat, in my ex-
perience, these figures are perfectly reasonable. The claims for clover,
however, are, I think, somewhat excessive. Coburn says:

“Tf this is true in practice it is evident that an acre of clover is worth
for pork making as much as three and one-half acres of average wheat,
almost as much as one and one-half acres of good corn, and nearly as
much as two and one-half acres of good oats.”

Sullivant, in the Ohio Agricultural Report, figured that an acre of tim-
othy and clover, green, weighed 12,000 pounds, that 745 pounds of grass
and clover will be consumed daily by one pig from May to October, or
during 153 days, which is equivalent to 1,146% pounds for one pig, which
indicates that the acre of ground will support ten pigs, and that 382%
pounds of pork can be made from the acre of timothy and clover.

Alfalfa is probably one of the best green pasture crops for pigs, and
in experiments at Utah, where this plant formed about one-half the
basis of the green grass, pigs did very well when fed grain in addition
to the pasture. Alfalfa, however, will not grow satisfactorily in the Hast
as a rule, and consequently red clover in the Central West must be re-
garded as its superior under ordinary conditions.

Rape at the present time is the most favorably known of the fleshy-
leaved plants for swine pasture, and while but a comparatively small
number of trials have been reported showing the value of rape for this
purpose, these have attracted sufficient attention to justify further trial.

At the Indiana Station for three weeks, during the summer of 1898,

ee

we fed rape to pigs. Eighteen Chester White pigs were selected, weighing
from 60 to 120 pounds, on July 5. These were divided into two lots of
nine each, five sows and four barrows being in each group. Each lot
was kept confined in a small lot free of vegetation. Lot 1 was fed such
fresh cut rape as it would eat, in addition to a mixture of half corn meal
and half shorts, with some skim milk to drink daily. Lot 2 received the
same kind of feed, less the rape. During the three weeks Lot 1 gained
164% pounds in weight, or an average of .§6 pounds per day per pig, while
Lot 2, which received no rape, gained 223.5 pounds in 21 days, or an ayver-
age of 1.18 pounds per day per pig. During this trial Lot 1 ate 274%
pounds of corn meal, 27444 pounds of shorts, 28034 pounds of skim milk
and 395 pounds of rape, while Lot 2 ate 366% pounds each of corn meal
and shorts and 276 pounds of skim milk. If now we figure the corn meal
at 80 cents per 100, shorts at 60 cents, skim milk at 15 cents and rape at
5 cents per 100 pounds each, we find that each pound of flesh in Lot 1 cost
2.65 cents and in Lot 2 2.47 cents. While these figures show that the cost
of production in each case was an economical one, the balance is in favor

of the pigs that received no rape.

At the Wisconsin Station two trials of feeding rape to swine have
been reported, (“Bulletin 58,” Wisconsin Experiment Station, April,
1897), including in all fifty-eight hogs. In both these experiments
one lot of pigs was penned and fed soaked corn and also shorts in a slop,
consisting of two parts corn and one part shorts by weight. The other lot
had the same grain feed with a limited amount of rape in addition. In
the first trial the ten hogs on rape ate, in seventy-six days, 1,386 pounds
of corn, 690 pounds of shorts and .32 acre of rape, and gained 853 pounds.
The other lot, penned, ate 2,096 pounds of corn, 1,042 pounds of shorts and
gained 857 pounds. As the gain is essentially the same in each lot, the
third of an acre of rape saved 1,062 pounds of grain, or an acre of rape
would be worth 3,318 pounds of grain. In another trial of two lots of
nineteen each, conducted in the same manner and fed the same rations for
forty-nine days, the rape lot ate 2,220.83 pounds of corn, 1,109 pounds of
shorts, .6 acre rape and gained 1,066 pounds. The penned lot ate 3,106.5
pounds of corn, 1,558 pounds of shorts and gained 1,076 pounds. The gain
is practically the same in this instance also, so that it may be said that
the .6 acre of rape saved 886.2 pounds of corn and 444 pounds of shorts,
or that one acre of rape is worth 2.217 pounds of grain. The average of
the two trials indicates that an acre of rape is worth 2,767 pounds of such

‘grain for fattening hogs.

Prickly comfrey, another plant with rather large, succulent leaves, has
been experimented with some as a green food for swine, but not with suc-

-cess. At the New York State Experiment Station two lots of swine were

fed (“Bulletin 28,” N. S. New York State Experiment Station, 1891), there
being three pigs in each lot. The pigs of both lots were fed ‘all the

‘prickly comfrey they would eat, and a little corn meal. The comfrey

ST

140
formed over 90 per cent. of the total food consumed in both pens.” ‘There
was a steady loss in weight while comfrey was fed.

Sanders Spencer, the noted English swine authority, says (Pigs:
Breeds and Management,” 1897, page 66): :

“Gur own experience and that of many other pig keepers is not in
favor of the use of prickly comfrey. The pigs are not particularly fond
of it. and unless a considerable addition of good food is made they will
grow big in the belly and narrow on the back, losing all muscle.”

Purslane or pusley, a very succulent common weed, has not been gen-
erally used for feed, but it possesses some merits. In 1898, at the Indiana
Station, for twenty-one days, purslane was fed two Chester White sows.
The pigs were of about the same size and age and the purslane was well
developed when fed. From September 21 to Oetober 11 the sows were
confined in a small yard or pen. They were fed a mixture of half shorts
and half hominy meal, twice a day as a slop, and all the purslane they
would eat. During this time the pigs consumed 611% pounds each of
hominy feed and shorts and 390 pounds of purslane. One pig weighed
162 pounds on September 20 and 18244 pounds on October 11, a gain of
2014 pounds, and the other weighed 157 pounds on September 20, and 174
pounds on October 11, a gain of 17 pounds. Rating hominy feed at 65
cents per one hundredweight and shorts at 70 cents per one hundred-
weight, this gain in weight would cost 2.2 cents per pound. The pigs
consumed about 1814 pounds of purslane per day between them. It was
not eaten with the relish that was to be expected, yet the pigs did very
well while receiving it, making fair daily gains. ‘

Roots and vegetable fruits furnish a class of succulent foods for
swine that may be regarded as a most desirable sort for winter feeding
when pasture is not available. Some of these may be grown at compara-
tively small expense. ;

Artichokes for many years have been known as suitable for pigs, and
the live stock and agricultural press have published much relative to the
value of this plant for swine. The writer's experience with artichokes
has not been so encouraging as reported by others, but perhaps this is due
to a somewhat limited experience. Four sows placed in a small field of
artichokes that had not been disturbed made a total gain in weight be-
tween October 25 and November 8 of twenty-seven pounds. They rooted
out the artichokes and were fed in addition fifty-seven and one-half
pounds each of corn meal and shorts. Each pig gained much the same in
weight. These pigs no doubt would have done better had there been a
larger area of artichokes to feed on, so that the experiment might have
been longer continued. As it was they practically cleaned the lot of all
tubers.

Some very flattering reports have been made on artichokes. Coburn
quotes A. C. Williams (“Swine Husbandry.” 1877, page 112), a prominent

141

and successful Poland-China breeder in Iowa of years ago on a large scale,
as writing:

“The keep of my hogs in warm weather is blue grass, clover and
Brazilian artichokes. Forty head of hogs and their pigs may be kept
without other food on an acre of artichokes, from the time frost is out of
the ground until the first of June, and from September or October until
the ground is again frozen.”

At the Oregon Experiment Station six Berkshire pigs weighing from
118 to 215 pounds each were fed artichokes and grain from October 22
to December 11. They gained 244 pounds in weight, or an average daily
‘gain of 0.81 pounds. The pigs ate 756 pounds of grain during this period,
which is 3.1 pounds of grain for each pound of gain in live weight. In
other experiments it was found that it required five pounds of mixed
grain to produce a pound of gain, hence on this basis the artichokes con-
sumed would represent two pounds of grain in producing each pound of
gain in live weight. The pigs consumed the artichokes on one-eighth of
an acre, rooting them all out. (‘Bulletin 54,’ Oregon Experiment Station,

. 1898.)

; Sweitzer, of the Missouri Station, reports a trial by Porter in which
artichokes and wheat meal were fed pigs. It required 3525 pounds of wheat
meal and 820 pounds of artichokes to produce 100 pounds of increase.
(“Bulletin 29,” Missouri Experiment Station.) In none of the reports on
feeding artichokes are results secured in gain of live weight that have not
repeatedly been attained by feeding no larger amount of grain than is
indicated in these trials where no artichokes were used.

Potatoes, as has already been stated, have long been used as food for
pigs and usually in the boiled form. Pigs will eat raw potatoes, but not
with the relish that they will boiled ones. Henry reports (“Feeds and
Feeding,” 1898, page 595) three experiments in which a comparative test
is made of cooked potatoes and grain when both were fed in connection
with skim milk or whey. Four pounds of potatoes fed against one pound
of grain gave practically the same gain in live weight. The quality of the
pork from the potato feeding was good.

At the Oregon Station ten pigs were divided into two lots. Lot 1 was
fed one part shorts and two parts chopped oats, while Lot 2 was fed a
mixture of shorts and cooked potatoes. The pigs in Lot 1 consumed 6.8
pounds each per day, and made a daily gain of 1.8 pounds, or one pound
of gain to 38.8 pounds of food. The cost of producing 100 pounds of live
weight in this lot was $2.18. The pigs in Lot 2 consumed 12.4 pounds
of potatoes, and 2.8 pounds of shorts each per day, and gained 1.3 pounds
per day. The cost of 100 pounds of gain with Lot 2 was $2.86. From this
experiment, when the potatoes were reckoned at ten cents per bushel,
there was no profit in feeding them. An effort was made to increase the
amount of potatoes consumed, but the pigs would not eat the greater
quantity.

142

Sugar beets, through the recent great increase in their cultivation for
sugar production, are attracting attention as a food for swine. Last year
at the annual meeting of the Illinois Stock Breeders’ Association strong
testimony was given by practical feeders in favor of feeding them to pigs.
The testimony seemed to be that the pigs relished them and improved
while receiving them in their rations.

In experiments at the New York State Station (“Report for 1892,”
page 283), in which sugar beets were compared with sorghum as food for
swine, about 514% pounds of beets and 614% pounds of sorghum per head
were fed daily as a full ration with skim milk and linseed meal, with the
result that “all the rations gave profitable results.” This trial covered
sixteen weeks.

At the Canadian experimental farm at Ottawa, two lots of eight pigs,
averaging about 60 pounds in weight per pig, were fed from December 29
to May 18 a mixture of ground peas, barley and rye, with sugar beets and
silage respectively. (“Report of the Central Experimental Farm, 1891,”
pages 83 to 87.) To half of each lot grain was fed steamed; to half, raw.

The pea silage was made from peaS harvested when the pods were full, .

but the peas soft and the vines green and succulent. The silage kept well
but the pigs refused to eat much of it. The results show no striking
differences between gains on pea silage and on sugar beet rations.

Mangel wurzels furnish the farmer with a large amount of succulent
winter food in the form of roots. These may be produced very cheaply.
In 1898 at the Indiana Station we grew as high as 2514 tons of mangels
per acre at a total cost of only eighty-five cents per ton harvested. No
other succulent winter food for swine can be produced so cheaply; conse-
quently, if they can be profitably fed the growing of mangels should be
encouraged. Beginning on February 1, 1899, a feeding experiment on pigs
fed mangels was begun at the Indiana Station. Twelve Chester White
pigs were selected, which were about three months old, at the beginning
of the experiment. The pigs were divided into two lots of six each.
Each lot was confined in a pen about 15x30 feet, with a comfortable
shelter house in one end. Each lot was fed a grain mixture of one part
corn meal and two parts shorts, and Lot 1 was fed cut mangels and Lot 2
was not. Lot 1 ate, up to April 19, 44284 pounds of corn meal, while Lot 2
ate 55134 pounds, or 109 pounds more than Lot 1. Lot 1 ate 877% pounds
of shorts, while Lot 2 ate 1,091 pounds, or 213144 pounds more. Lot 1 also
ate 514 pounds of mangels, which was about as much as they could be
induced to consume. 4

The following table shows the more important facts relative to this
experiment, which is a comparison of the cost of food to cost of grain:

Lot 1. Lot 2.

ROCA MOOUNMAS FAM MAGE: . Geiss wc)s asso oa bes ceeds ems eee OOOO 442.5
Average daily gain made in pounds...................05- 4.6 oh
Pounds of meal and shorts to make pound gain........... 3.71 Sok
OSUMO MOO TO aye side susie pide ereritacs:o(eudve otu.ces lem .s.avebe se @ glare $10 19 $12 05
Cost of food for each pound of gain................... 028 027
Cost of food for each 100 pounds of gain............... -2 80 2 70

The interesting facts are brought out by these figures that it required
exactly the same amount of corn meal and shorts to make a pound of gain
with each lot, and the total cost of food for each pound of gain for Lot 1
was slightly in excess of the cost for Lot 2, the roots making this extra
expense, which amounted to ten cents for each 100 pounds of gain live
weight.

A study of the amount of digestible food consumed by these pigs
shows that Lot 1 was fed 3.36 pounds dry matter for each pound of gain,
and Lot 2 was fed 8.23 pounds of dry matter for each pound of gain.

In his work on “‘Feeds and Feeding” Henry quotes at considerable
length certain Danish feeding experiments on pigs. In reference to the
use of roots I wish to quote from some of the statements made. In com-
paring mangels and grain, all the lots received skim milk or whey in addi-
tion to grain and roots, excepting Lots E and F, to which an equivalent
of additional roots was given. It is here shown that ten pounds of
mangels more than equal, and eight pounds about equal, one pound of
grain in trials. The quality of the pork produced by the different lots
was very satisfactory. Even where one-fourth the daily feed was given
in the form of mangels no ill effect was noted.

In 1890 a preliminary feeding experiment was made, using beets with
different sugar contents, to ascertain their comparative feeding values.
Mangels containing 12.71 per cent. dry matter and 8.93 per cent. sugar
were fed against fodder beets containing 19.86 per cent. of dry matter and
13.8 per cent. of sugar, or against barley. The experiment included
twenty-five pigs, averaging 79 pounds each and lasted seventy days.
The indications were for pigs one pound of barley had a feeding value
equal to 6 to 8 pounds of mangels or 4 to 8 pounds of fodder beets. In
1891-92 204 pigs were fed four kinds of roots, in addition to daily refuse
and grain. There were fed—

Dry matter. _ Sugar.
(1) Eckendorf mangels containing..........°11.0 per cent. 6.0 per cent.
(2) Elvetham mangels containing........... 13.0 per cent. 8.9 per cent.
(8) Fodder sugar beets containing........... 16.5 percent. 10.9 per cent.
(Sugar beets containing: .2...0..0....5.55 21.2 percent. 14.0 per cent.

Lots fed barley only made the largest gain, closely followed by those
half of the grain of which was replaced by roots in the following ration:

144

mvs

For one pound barley substituted 7.5 pounds Eckendorf mangeis, 6.5
pounds Elvetham mangels, 5 pounds fodder beets and 4 pounds sugar
beets. These quantities of different kinds of roots proved nearly equiva-
lent in feeding value. The conclusion was arrived at that about 40 per
cent. of the daily ration of the pig may be advantageously made up of
roots. Slaughter showed pork from pigs fed roots fully equal to those fed
grain only. . Long states (“Book of the Pig,’ 1886, page 254) that he
remembers one case where a large quantity of mangels returned $6.24 a
ton when fed to pigs. At the New York State Station they made a return
of $3 per ton. (“Bulletin 28,” New York State Station.)

Carrots are not a profitable crop to grow for feeding live stock, owing
to the expenses of cultivating and harvesting. Long states that they have
long been used for pigs, although they are too rich for feeding animals.
(“Book of the Pig,’”’ 1886, page 254.) Numerous experiments, according to
this author, have been made in feeding them, and it has been shown in
some instances that they have returned as much as $7.20 a ton by being
converted into pork.

In the Danish feeding experiments above referred to in 1892-94, on
nine different estates, 893 pigs were divided into 175 lots. In comparative
trials carrots and mangels containing equal quantities of dry matter had
similar value in pig feeding. It was shown that the amount of dry matter
in roots is of importance, rather than the total weight or quantity of sugar
contained.

Later nine experiments with 277 animals in 54 lots were conducted
for the study of relative values of barley, mangels and carrots. Two
kinds of mangels and four kinds of carrots were used. Dairy refuse was
fed all the lots. Roots were fed in such quantities that 0.84 pounds of dry
matter in roots corresponded to one pound of grain. The experiments
lasted SO to 130 days, the average being 102 days. The pigs averaged
66 pounds at the beginning of the experiment and 169.6 at the end. The
average daily gain made by the lots on different rations was as follows:

IBA TICY, taraatente Oe oth ere Renee vee he De COR ORs 0.986 Ib.
Mekendort manecell@wirzelsi- «tee teem eee eee 0.828 lb.
Elvetham mangel WULZEIS co tiation: Case oe Re eee 0.833 Ib.
Vogeser and Champion carrotss. ee ees ee eae 0.875 Ib.
James and Giant) .:... sce neces ce eee ee eee eet 0.900 Ib.

The gains made on roots in these experiments are not up to the pre-
vious ones. Carrots are shown to be of similar feeding value for pigs as
mangels when equal amounts of dry matter are fed.

Kohl rabi is practically unknown as a pig food in America, I believe,
but in Hngland Sanders Spencer uses it to a considerable extent. The
following quotation is of more than common interest, not only in relation
to the food used, but method of handling the pigs. (““Pigs: Breeds and
Management,” 1897, page 64):

145

“It is scarcely necessary to remind our readers that a somewhat differ-
ent system of feeding the sows is advisable in the winter to that which is
suitable in the summer, when there is plenty of grass. * * * At the
time of writing (December) we have some sixty aged sows, the majority of
whfch are carrying their pigs. * These are being kept in three
lots, cne of which comprises thirty-six of the strongest and most lusty
of the sows; these have the run of some fifteen acres of grass, and
besides what they can find on the grass field they have nothing but kohl
rabi and an occasional feed of small or diseased potatoes. As those of
the sows which are forward in pig require more nutritious food they
will be drafted out and supplied with it. Another lot of nine sows, which
have each reared one good, large litter of pigs and are again forward in
pig, have the run of a grass field of some five acres in extent, in which
is an open shed which is used by the sows for shelter. Their food
consists of kohl rabi and some mixed meal, of barley, wheat, maize and
peas, fed to them as slop, night and morning. Other sows that are older
are fed kohl rabi run through a root cutter.

“This system of feeding sows will continue until about March, when
the rabi will have lost much of their goodness and the supply of them
will be exhausted. Mangels will gradually take the place of the rabi,
but in smaller quantities.” * * * “We grow but very few swedes or
white turnips, or these would take the place of kohl rabi. At one time
we grew a considerable quantity of cabbages for the pigs, but we found
that these caused constipation and were not at all suited for the little
pigs or for young boars which were kept confined in sties. Even kohl
rabi require to be sparingly used for the younger pigs or they will some-
times cause constipation.”

Turnips are only fed in a small way in America, and then, I believe,
usually boiled. Long states (‘Book of the Pig,’ 1886, page 254) that they
furnish an admirable diet when judiciously given. and that he has known
many thoroughly practical feeders to use them largely in the winter with
good effect. At the same time he says that numerous instances could be
quoted in which they have caused disease, weak litters and even abortion.
Like all roots, he says turnips should be cut up as small as possible for pig
feeding and mixed with the meal at least twenty-four hours before being
fed.

In Danish feeding experiments, when feeding barley and whey to pigs,
turnips were substituted in part fbr whey. In two experiments with
thirty animals barley and whey gave an increase of 1.08 pounds per head
daily, while turnips gave 0.96 pound. The experiment lasted 1380 and 110
days each. (“Experiment Station Record,’ Vol. VII, 1895-96, page 243.)

Pumpkins have for years been fed by our farmers to some extent to
pigs. and while they have as a rule met with favor we know little of
their feeding value on the basis of reports. The Oregon Station fed
pumpkins to six Berkshire pigs, which were about eight months old when

10—Swine.

146

the experiment began. The pumpkins were cooked in a vat and mixed
with shorts. They were fed from October 30 to December 25. Reckon-
ing pumpkins at $2.50 per ton and shorts at $12, the amount of the former
fed was worth $9.40 and the latter $5.54, a total of $14.94. The total gain
in live weight was 499 pounds, making the cost of the food for 100 pounds
of gain in live weight $2. The pigs consumed large amounts of pumpkins,
averaging for the two last feeding periods 26 pounds each per day. At
first only small amounts of shorts were necessary, but later this amount
had to be increased. The average daily gain for the entire period was
one and one-half pounds per pig. The quality of the meat was very fine.
(“Bulletin 54,” Oregon Experiment Station, 1898.)

The real value of succulent food for swine can not be measured by
simple gains in weight of pigs given such food. Undoubtedly where
animals are confined to a pure grain diet the digestive tract is more torpid
and sickness is more likely to occur than when succulent food is given.
Then the digestive organs are more active and natural in movement and
the body is better prepared to resist disease than when pure grain food
is fed. The influence of this succulent food on sows in pig or sucking pigs
can not be measured by the scales, but the general testimony of practical
feeders of experience is that such diet promotes easy parturition, a
generous milk flow and vigorous offspring. Pigs that are to be fattened
in a short period of feeding do not perhaps need roots in their diet, though
I believe it would be to their advantage, but breeding stock, both male
and female, and suckling sows will certainly be materially benefited by
summer pasturage and roots in winter. Swine should always be fed with
discretion the first few days of turning on pasture to prevent bloat, but
where roots are fed no special danger is likely to occur.

Of the summer pasture plants red clover and rape are undoubtedly the
most desirable, while the sugar beet and mangel wurzel, all things con-
sidered, offer the cheapest food in the form of roots. Possibly swedes
or kohl rabi are equally desirable, though they are probably more of an
unknown quality with American feeders than the other two. Those roots
with the greatest amount of sugar in them, however, will be eaten with
more relish, and probably give the best returns, as is shown in the Danish
experiments where the sugar contents of beets is reported on.

POOR STOCK.

No other branch of farming has been so remunerative for a few years
past as the production of pork. This has been a stimulus to the farmer
for adopting a better class of swine, as well as better methods of manage-
ment and development. Still too many farmers are simply wasting time
and feed on grades of swine that do not betoken for them the first speck
of pride or ambition for keeping pace with the advancement of the times.

7.

147
BEST SUMMER PASTURE FOR HOGS.

BY H. Z. CHURCHILL, ELIZABETHTOWN, KY.

To ascertain and discuss the best summer pasture for hogs is a
subject upon which very few persons in any locality agree; and in writing
anything about this subject one must take up and discuss it entirely from
his own point of view and experience. Of course, different conditions
and localities make different results. What might be the “very thing”
here in Kentucky might not be at all advisable or practicable for Indiana,
Illinois, or the trans-Mississippi States, as much depends upon latitude,
climate and the adaptability of the soil that one may be so fortunate to
own or cultivate for a summer pasture.

By the meaning of the summer pasture, I certainly would not confine
it just to the three summer months June, July and August, but would add
part of the spring and fall months, thereby covering a period so as to
include the time of farrowing in the spring until the time the hog is
old enough to be placed in the fattening ‘pen in the fall to be prepared
for the market, making our pastures not only for the fine pedigreed and
show hogs, which are only sold for breeding purposes, but for the hog
that is raised by every successful farmer for the market. The first
thing to be considered in the arrangement of a good pasture is the water
supply, for without good and wholesome water no pasture or feeding of
any kind will be a success; no animal of any kind, however plentiful and
good its feed may be, will thrive without water; it may be and is true
that grasses contain a larger quantity of water than any other kind of
feed, yet it does not take the place of water, nor should the raiser of hogs
allow himself to think it does.

To start your hogs off in a thriving condition in the spring, when it is
possible so to do, arrange a small lot and sow it in rye. Then by the
last of March or the first of April, on all pleasant days, turn your hogs
into the lot of green rye. The way both young and old relish it is
wonderful indeed; nothing puts their system in so good a condition to
stand the long summer months as this rye. Myself and partner were so
fortunate this spring and part of the winter months to have the wheat
so high that it was an advantage to both wheat and hogs to be turned on a
fifty-acre field. To come right to the beginning of the summer pasture,
nothing in my experience can compare to the clover field. It is certainly
the “king of all pastures,’ and without it we would certainly be in a
dilemma as to what to do and where to go at that season of the year for
a substitute. Clover stands higher in analysis than almost any other
grass for pasturage; besides it is very useful for the farmer, more so than

148

most crops. as a fertilizer, for nothing enriches the land more than this
self-same clover when plowed under in the fall, after having been
pastured all of the summer season to the fullest extent. If any hog raiser

has never tried the virtues of a good clover pasture in summer, let him

hasten to do so at once. Towards the last of the summer months all
clover fields become somewhat rank and dry; from then on they are not
ample for the thorough maintenance and growth of hogs. So other kinds
of pasture should be provided. Look around and search your books on
feeding and see if you can find anything that compares with cow peas;
a patch of them would be the very thing required to finish out your
summer pasture. The peas themselves stand ninth, and the hay twelfth
in feeding value of all mill products, grain, green fodder and hay. which
is very high, considering fifty American feeding materials are treated.
Hogs love this pasture, and with the eating of the peas and the green
pea vines they come to the fall months sleek and almost fat enough for the
market.

In making a pasture of cow peas do not try and get all of one kind or
variety. Get for the first a variety that will make a large quantity of
vines and follow up with the variety that produces a great quantity of
peas, so when cold weather comes the hogs will be prepared to take
readily to grain that will:then be given them.

The cow pea, like clover, improves the land instead of taking from it;
in other words, it both fattens the hogs and fattens the land. So it
follows. in summing up, that in the judgment of the writer, for the
best results to the hog and the constant improvement of the land, the
best summer pasture for hogs would be to start them off early on a rye
or wheat field; as soon as Glover is well enough advanced turn the hogs on
and keep them there until the latter part of the summer, and then finish
them for the summer on a good pasture of cow peas. By this method
you will find yourself with a herd of fat, healthy porkers, and. raised
at a small expense. Not losing sight of the water supply, which should
be plentiful and healthy, always remember that pastures for your pigs
should contain grasses that are tender and juicy, if you wish them
to thrive. Pigs do not have all of their temporary set of teeth until they
are three months old, and, of course, can not vite or masticate anything
old or tough; and when they do cut their temporary set they only contain
about one-half as many teeth as they have when they have a full per-
manent set. One of the greatest causes of the death of so many pigs is
because they are placed on food they can not masticate, and thereby die
of many disorders.

In discussing the subject of pastures, I have lost sight of such pastures
as rape, alfalfa and blue grass, for the simple reason that the writer
knows nothing of the first two, as they are not grown in his section, and
the latter grows on land that is too expensive in this State to allow hogs
to run on, and probably root up, so as to destroy these beautiful pastures

——

149

that are the mainstay for the fine horses and cattle. However, when it is
possible, the blue grass pasture is one of the very best to go side and side
with the clover and the two mixed help wonderfully to make the ideal
sumimer pasture.

It is sometimes, and I may say generally, that the pasturing of hogs
is supplemented with feeding of grain. In fact, it makes a quick growth
and fattening for the market and is commonly carried on by most feeders
who ship young and quickly fattened stock. But I must urge that it is
best not to make the feeding of any kind of animal too expensive, espe-
cially the hog. While we can buy a great variety of mill feeds that are
very fattening, the question is, does it pay to buy these to put on this
additional weight? I should think not; better not to feed at all than
to make it cost more than can be realized. Just feed what you raise on
your farm, which consists of corn and oats principally, and if you have
any overabundance of either you might sell some of it and invest that
money in shipstuff or shorts. I have found for a summer feed, with
pasture, that a small feed twice a day consisting of two parts ground
corn, one part shorts and one part ground oats makes an ideal hog food.
This mixed with water the consistency of a thick slop and given about
six quarts twice a day to each grown hog, with about half the quantity
to shoats, is all they require in summer while running on pasture.

PASTURING PIGS ON STUBBLE.

No matter how carefully grain is harvested, some always escapes the
reaper, and unless stock is turned on the stubble it is lost. While the
amount may hardly be sufficient to make it profitable to follow the
machine with a rake, the scattered grain may be profitably utilized by
turning pigs or other stock into the fields, and as a matter of fact, the
custom of pasturing hogs on such fields is quite common. Some recent
experiments along this line are reported by a Farmers’ Bulletin, Agricul-
tural Department, to show the value of-this kind of feeding with other
methods.

Forty-one pigs from six to nine months old were'‘allowed the run of
barley, wheat, and pea stubble fields of 18, 10.44, and 10.73 acres, respec-
tively. For some time before the test they had been pastured on alfalfa
and fed one pound of cracked barley per head daily. For ten weeks im-
mediately preceding the test, they made a daily average gain of .42 pound
per head. While pastured on the stubble fields they were given no grain
in addition to what they could find except on stormy days. The grain
*nus fed amounted to 24.1 pounds in the five weeks of the test. During
this time the pigs made a gain of 22.8 pounds per head, or 17.5 pounds,
deducting the amount which it was calculated they gained from the grain
fed during stormy weather. On the supposition that 4.5 pounds of grain

150

are required to produce a pound of pork, the forty-one pigs gathered
3,228.75 pounds of grain, which otherwise would haye been lost. The
harvesting had been done in the usual manner, and, in the investigator’s
opinion, the amount of peas and grain remaining in the field did not
exceed that left in the stubble fields on the average farm. The scattered
grain could not have been saved in any other way, and represents a clear
profit. The grain saved from the stubble fields by these pigs was not
all that could have been gathered if they had remained in the fields a
longer time. Seven brood sows were afterward pastured during the
winter on the Station stubble fields, which included a twenty-four-acre
oat field in addition to those mentioned above. They were given no food
in addition to what they could gather, except kitchen slops and a small
grain ration on stormy days. The sows frequently rooted down through
six inches of snow and found sufficient grain to keep them in good condi-
tion throughout the entire winter. It is stated in a recent communication
from the Montana Station that several brood sows have been pastured
during the past season on stubble fields without receiving any grain in
addition, and that they are in fair condition. They had, in addition to the
grain stubble fields, the range of clover, alfalfa, and timothy meadows,
and the gleanings of fields where root crops had been raised. The manure
from grain-fed stock, which was spread upon the fields, also furnished
some gain.

CLOVER FOR HOGS.

To produce the cheapest as well as the best pork, clover must be the
mainstay of the swine breeder. How to get the most out of the clover
crop is a question good farmers are somewhat divided in opinion upon.
Some advocate that hogs should not be turned on clover until it begins to
bloom. Mr. S. Farill, of Wisconsin, and a very successful breeder, says:
Instead of waiting until it begins to bloom I should let them in as soon
as the clover is fairly started—say from four to six inches high—and I
would put in hogs enough so that they would keep it down so that but
little, if any, of it would get up enough to bloom. And then if we have
fairly seasonable showers we shall have a fresh pasture nearly all sum-
mer. But if they are not turned in until the clover begins to bloom it
will be nearly full-grown and the hogs will only eat the top off, and the
whole field will soon become old and woody and they will eat but little
of it. It is true it will, to some extent, spring up fresh, but only in a
small way compared with what it will if it is kept cropped off so that it
does not head out. A little thought will discover the reason for this.
The whole effort of the plant is for reproduction, and as that is done
through the seed the plant will continue its effort to make seed until the
strength of the root is exhausted, so that reason and experience teach
that the usefulness of the clover plant for summer pasture can be greatly

= alae

—_

151

prolonged by keeping it from heading and blossoming. This is equally
true whether hogs or neat stock are to be pastured on it. There is no
“question about the economy of growing hogs on clover pasture, provided
one has the right kind of hogs. But just here comes the trouble. Hogs
to do the best on clover pasture must be at least five or six months old,
and if we would have them on hand for the early spring clover it means
wintering them, and that I have of late years entirely abandoned—only
wintering my breeding stock. I breed two litters a year and see to it
that the pigs from start to finish have the best of care and feed till they
go into the market at from six to eight months old. It is the statement
of Mr. A. J. Lovejoy that 400 pounds of growth can be made from an
acre of clover. I accept his statement, and will go him 200 pounds better.
I have made 600 pounds’ growth from an acre, by actual weight, not
guess-work. This was the way of it: I have all my life been a hog raiser,
and always tried to have a pasture for them in the summer, in connection
with their other feed, and I always considered the pasture a valuable
adjunct in successful hog raising, but I never was so situated but once that
I could tell, without too much trouble, how much of the profit should be
credited to the pasture. A few years since I found myself with an eight-
acre field of clover that had come through the winter very nicely, and I
decided to see how much pork I could make from that field of clover.
I bought fifty shoats that were from six to eight months old. They had
been fairly well wintered, but were not fat; their average weight was
100 pounds. They were put into the clover fields when the clover had
gotten about four inches high, and were kept in that field until the 15th
of September, when they were sold, and their average weight was 225
pounds. But that is not the whole story. These hogs were fed, in addition
to the clover pasture, one pound (by weight, not guess) of shelled corn for
each hog per day. That was all the feed they had. They had free access
to good, clean water. Their drinking trough was kept full by an auto-
matic arrangement connected with the water tank. It was covered so
they could not get into it to foul it. They had free access to salt and
wood ashes mixed in about equal parts, kept under the shed so as not to
be wasted by the rain, and I was surprised at the quantity they ate of it.
The corn was fed regularly once a day, at a little before sunset. The
first month the corn was soaked in water twelve hours; after that it was
fed dry, another small item of importance. The corn was not fed in
troughs or even in piles, but was scattered broadcast so they were obliged
to eat it slowly. This may seem like a trifle, but success or failure is
often determined by these little things. It was so with the regular
feeding of corn; hogs (like the rest of us) are creatures of habit, and they
soon did not look for any feed, except in the pasture, only at evening.
This is not quite all about that clover field. In the early part of June I
found that the hogs were not keeping all of the field cropped down, but
were leaving bunches that were commencing to blossom. I turned eight

152

head of cattle and two colts into the field and kept them there four days.
After that the hogs kept it down. In the final summing up of this matter
I gave the clover credit for 600 pounds of the gain to the acre, and-charged
the balance of the gain, 1,450 pounds, to the corn. That would fully pay
for all the corn they ate at 50 cents per bushel. Whether this division of
the gain is a fair one others can judge as well as I. One thing is certain,
the result of the experiment was quite satisfactory. But the conditions
were all favorable. The hogs were about the right age and condition,
and we had rain often enough to keep the clover growing. These favor-
able conditions can not always be secured (the mechanical part can),
‘so one can not always be sure of such satisfactory results. But it will
always be found profitable to have clover for growing hogs. It is cheaper
feed than corn.

STREAKS OF LEAN.
BY I. N. COWDRY, GRATIOT COUNTY, MICH.

There is too much fat pork used in the family. Good pork is healthy,
and makes the best of meat, but it is usually too fat. Now, there is a
way to fatten for lean pork, as well as for fat pork. I remember years
ago we thought that a hog should be made so fat that it couldn’t get up.
This was invariably the rule we went by if we had corn enough to put
them in that condition. The hogs were put in a pen, with a floor, early in
the fall, and fed corn and water until after Christmas, when they usually
contained enough “blubber’ to satisfy. Then butchering day came, and
sometimes as many as seven large hogs were killed and packed down for
the year’s use. Then this ended the work of butchering for another
twelve months. Of course, headcheese and liverwurst had to be made,
which has become a lost art with us now, except the sausage part of it.
Practically, nearly everything about the hog was used up then, where
much now goes to waste. I remember that my part at butchering time
was the tail. It was cut off and given to me. I would slice it around with
a butcherknife, put salt and pepper on and roast it on the live coals.
This I thought the most dainty part of the hog. Perhaps because it was
not so fat as the rest.

The country was new in those days, and a great deal of hard work
had to be done clearing up the farms; and I can well remember how
hungry I would get before noon and long for the big chunk of fat meat
with beans or cabbage that we were almost sure to get for dinner. In
those days in the cold winter time, when we did the chopping, the fat
meat was most welcome.

——Te

: 155

But those days of hard winter work are done with most farmers in
the United States, and it naturally calls for a different kind of meat.
More lean is desired. Smaller hogs are in demand. Instead of the hog
weighing 500, a 100 or a 200 pig is asked for, and instead of having one
butchering day in the year three or four such days are now required to
satisfy the changed conditions. Now, how shall we do to get this streak
of lean and streak of fat pig pork—the sweetest and best of all meats?
Why, feed for it, of course. Commence as soon as your pigs are farrowed.
Feed bran and middlings to the mother to develop bone and muscle.
Make long, rangy pigs of them instead of chuffy ones. Be sure to have
plenty of good pasture for them all summer if you have to sow it for
them. Rye, oats, clover and rape make good pasture for them. When
the pigs are three months old they can have considerable corn if they have
plenty of pasture. If the corn is hard it is best to soak it about a day
before feeding.

Now, if you want some choice meat for your own use, select out as
many as you want and feed them separately from those that you intend
for market. Select long, rangy fellows, with big bone and deep up and
down, and narrow on the back. This is the bacon type and makes the
best meat. Don’t select a blocky or chuffy one, for there will be too much
fat. Let the most of their feed be pasture, milk, bran, and other cheap
slops, with a little corn, not much. Increase on the corn as the pigs
grow, and the last six weeks before killing they should have all the corn
they can eat up clean two or three times a day. Don’t shut them up on
a floor, but let them have the run of a good pasture lot until ready to kill.

For the best of pork the pig should be a rustler, wide awake and not
lazy, always active and a good runner. This is the kind of pig that will
sandwich a streak of lean through the fat, and smells good while cooking
and tastes good for dinner. This is some trouble, but the best things
always make some trouble to get them.

CONVENIENCES FOR HANDLING HOGS.

BY W. A. HART, PORTLAND, IND.

A visit among those engaged in caring for hogs will convince any
person that the same thought and talent have never been expended upon
devising means for the convenient care of hogs that have been expended
in almost any other line of farm work.

The most of us seem to imagine when we start with our pail of slop
that it is necessary to the comfort of the hog that we permit ourselves

to be run over and trampled down just as the feeders did ages ago.
This article is prompted by reason of the old-time careless, inconvenient
method being generally in vogue.

First among the necessities for conveniently and successfully han-
dling hogs is a convenient feeding house. Much improvement may be
made in this respect. Many haye expended hundreds and even thousands
of dollars for feeding houses and yet find them so cumbersome and
inconvenient that they seldom, if ever, use them for the purpose for
which they were built. A feeding house that does not lessen the work
of feeding, that does not give better return for the feed used, and that can

sau Hh

Se <5

Fig. 1. Frrpinc Houser.

not be built with but trifling expense, can never come into general use
among farmers. An effort will be made in this article, aided by the
accompanying illustrations, to describe a feeding house that accomplishes
these results, so that any carpenter or intelligent farmer can build such
a house. As an illustration, I will use a feeding house fourteen feet
square and eleven feet high to the eaves, with ordinary comb roof of the
desired pitch. Such a house is shown in Fig. 1. It may be a surprise to
the reader to learn that such a house will furnish crib-room overhead for
450 bushels of corn, bin-room on the ground floor for nearly two tons of
ground feed, convenient troughs and feeding rooms for more than fifty
hogs, three good stock fountains to furnish pure water to three different
lots, and all at a cost of less than $100. The hogs do not go inside of the
building at all, but eat slop from a V-shaped trough, the outer edge of
which comes out even with the outer edge of the building. This trough
arrangement extends around three sides of the building, giving a length
of about forty feet of trough. Outside of the building at each side at
which there is a trough, and fitting up against the building, is a tight
plank floor, eight feet wide and extending the full length of the trough.
This platform is enclosed with an ordinary board fence, with the bottom
plank of the fence resting down tight upon the floor, to prevent the hogs
from rooting ear corn off the platform. A small gate or door is made in

pai

155

this fence that the hogs may be shut in or out of this pen. The house on
the three sides:at which the troughs are placed is weatherboarded up and
down, but the siding only extends down eight feet from the eaves, thus
leaving a space of three feet between the bottom end of the siding and the
ground, through which the hogs eat out of the trough.

The trough shown in Fig. 2 is the old-fashioned V-shaped trough made
of two solid oak planks, each one and a half inches thick, the one eight
and the other ten inches wide. Pieces of plank are nailed on the end
of the trough in the old-fashioned way, but are cut exactly as long as the
trough is wide at the top. Two pieces of inch plank eleven and a half
inches wide must then be cut long enough so that when the lower end

is made fast to the end of the trough the upper end extends an inch or so
above the lower end of the siding of the building to which it fastens.

This trough is then partitioned off into spaces of from eight to fourteen
inches, to suit the size of the hogs to be fed. This partitioning is done
with inch plank eleven and a half inches wide, standing with the lower
end fitting down into the trough and cut long enough so that the upper —
ends extend up to within about two inches of the lower end of the
weatherboarding. These partition boards must lack about four inches of
being cut to a point at the lower end, leaving space at the bottom of the
trough for slop to run from one end of trough to the other. Use plank
tongued and grooved the length of the trough for back wall. Let the
first plank so used fit down tightly on the inner edge of the trough.
Board up to about four inches above the upper end of the partition board
of the trough. Cut a board nearly a foot wide just the length between
the two boards standing upright that are nailed to the ends of the trough.
Fasten one edge of this board to the inside of the weatherboarding above
the trough so that the other edge will rest on the upper ends of the parti-
tion boards set in trough. This board and back wall nailed fast to the
partition through the trough into the lower ends of the partition boards
serves to hold them in place, and the back wall and this board form a
hopper into which to pour the slop. This board throws the slop back
against the back wall as it descends to the trough and prevents the slop
from falling on the heads of the hogs. It is for this reason that the
back wall must be watertight.

156

Fig 3 shows the inside arrangement on the ground floor. The three
troughs will be noticed in place around the three sides. The bin for
ground feed is seven feet square and built in the center, and extends from
the ground floor to the floor overhead, and is built very strong to help
support the floor overhead. This leaves a space three and one-half feet
wide in the front end of the building and two and one-half feet wide
next to the troughs, to pass around and pour in slop.- A three-quarter
inch pipe running into the house from a small tank outside and following
around and fastened to the back wall of the trough, furnishes the water
to automatic stock fountains, one placed in one of the end spaces in each
of the troughs. The partition at the space in which stock fountain is

Fig. 3. Insipe ARRANGEMENT OF FEEDING Howse.

placed must extend to the bottom of the trough to prevent slop from
running into this space under the fountain. The steps from the ground
fioor above slant toward the center of the building, so that the landing is
near the comb of the roof. Board up around the landing, about three
feet high, to prevent corn from falling down stairs. You will notice from
cut No. 1 a small door immediately over the trough from which to throw
ear corn on to the platform. If shelled corn is fed it can best be fed in
the trough. With this arrangement the feeding can all be done from the
inside of the house, and it is impossible for the hogs to dirty or waste the
feed. Besides, the partitions in the troughs prevent the hogs from fighting
and pushing one another. It is much less work to clean out the feeding
pans when they are outside than when they are inside of the building.
A separate lot is used for the hogs at each side of the building, at which a
trough is placed. These lots are made about twenty-five rods long and
each contains about one and one-fourth acres.

A sleeping house, which is described below, is placed in each of these
lots at a point about twenty-five rods from the feeding house, so that the
hogs may be compelled in bad weather to take exercise of going to and
from feed.

laa

Another convenience that is indispensable for handling hogs with profit
is a good sleeping house. The sleeping house as illustrated by cut No. 4 pos-
sesses many advantages over almost any other plan used. The side walls
should be made about eighteen inches high, and the roof, a comb roof, at
half pitch. A small door, to be kept closed except one may need to open it
to aid sow at farrowing, should be made in back end, and an opening in
the front end only large enough for the hog to go in and out. No door is
required in the front end, which should face to the south. The strip of
timber across at the bottom of this opening should be two inches thick
and six inches wide. Sufficient dirt should be thrown inside of the house
that water will not run into it, and a plank floor laid flat on the ground
to prevent draft from beneath floor. A small box should be securely fas-
tened in one of the corners at the front end of this house in which to
place salt, lime, ashes. ete., for the hogs. The bed at farrowing time

Fig. 4. A Very Satisvacrory, INEXPENSIVE SLEFPING House.

should be of some material that will not bunch badly and will keep the
pigs as dry and warm as possible. For bedding older pigs or hogs a bed
of dry cobs from the corn-sheller filled in five or six inches deep all over
the bettom of the house will be found much more satisfactory than any-
thing now in general use. Slaked lime should be scattered plentifully
through the bed. Such a bed is always dry, free from dust, and the hogs
can not cover up in it and get too warm. Besides, even in bad weather,
it seldom needs to be changed. The low side walls and low roof prevent
the sow from lying too close to the side wall and crushing her pigs.

The single opening prevents draft, and the weather has to be ex-
cessively cold when the heat from the body of the sow does not keep the
house warm and comfortable. The house should be no larger than neces-
sary to accommodate the hogs sleeping in it. Unless the sow is very
large. five feet wide and six feet long will be a very good size for the
house for sow and pigs. and where twelve to fifteen hogs sleep together,

3

158

unless they are very large, a house eight feet wide and ten feet long will
be found large enough. In changing bedding upend the house, burn the
bed on the space occupied by floor of house, and replace the house on
space burned over, and re-bed as before. The smaller-sized house may be
built at a cash expense of not to exceed $2. A trial of such a house so
arranged will convince any farmer that a hog can be made to gain a pound
a day with the feed on which the same hog with poor shelter and a wet
bed will make no growth.

Fig. 5. A HomemMave BREEDING Box.

Another convenience that is indispensable, if a properly developed,

mature boar is used, is a properly constructed breeding box. Such a

‘box is shown by cut No. 5. By the use of a breeding box it matters not
how small the sow, she may be bred to any sized boar, and always receive
a good service. Any boar gets better litters of pigs and has much less
trouble about getting sows in pig where the box is used.

In order to accommodate ali sized sows, the floor of this box is made
thirty-two inches wide and five feet four inches long, and is nailec to
three cross pieces two by three inches, placed an equal distance apart
underneath the floor. The upright pieces are two by three inches and the
two longer ones on each side are thirty inches long and the shorter one

159

on each side is same size and fourteen inches long. The cut shows straps
of iron on each side of these upright pieces and extending down through
the floor so that the ends of the straps of iron fit in each side of the cross
piece underneath the floor. A bolt extends through the lower ends of
these straps of iron and through the cross piece underneath the floor to
hold the side of the box in place. In from the row of mortises in the
right side of the floor five inches and ten inches a second and third row of
mortises are made, that this side of the box when the sows to be bred are
smaller may be moved in and thus make the box narrower to suit the
size of the smaller sow. The body of the sow should fill the space
between the two sides of the box. The board lengthwise in the center
of the breeding box is five inches wide with the two upper edges rounded
off. This board is bolted at one end to a cross piece about ten inches
above the floor. This cross piece also has holes bored in end to suit the
different widths at which box is used. The high open end of the breeding
box should be placed against a fence or side of a building when used.
The cut shows the box ready to receive the sow. As soon as the sow goes
into the box astride the board the end of the board now resting on the
floor is raised up between her hind legs and the notched bar shown in the
eut is slipped through the end of the box under the end of the board and
behind the hind legs of the sow.

This prevents her from backing out of the box. The notches in this
bar fit over the edges of the side pieces of the box and prevent it from
spreading. A row of auger holes is bored in one of the strips on each

side of the box through which a piece of half-inch gas pipe is run at proper

place to prevent the sow from running too far forward in the box. A
plank platform two feet wide and three feet long should be placed at the
lower end of the breeding box immediately behind the sow. This plat-
form may be propped up higher or lower to suit the boar to the height
of the sow. The timber, iron, bolts, ete., for such a box will cost about
$1.25.

SNARE AND HURDLES.

Two other conveniences that are inexpensive and yet indespensable in
handling hogs are a snare and a hurdle. The snare is made of a piece of
small, stout rope, about six feet long, with a slip-nose in one end to slip
over the upper jaw of the hog, and a short stick tied to the other end to
take hold of. A hog becomes perfectly manageable when the snare is put
on him. Hurdles are made of parts like small gates about vihirty-two
inches high and four feet long. The most common form of hurdle is made
of two of these parts connected in the center by a pair of strap hinges.
A man at each end of the hurdle can corner and catch almost any hog,
and by the use of the snare and hurdle hogs soon become as manageable
as any other kind of stock.

160

WHAT THE HOG HAS DONE FOR THE FARMER.

BY THEO. LOUIS, DUNN COUNTY, WIS.

It is a difficult matter to do justice to this subject. From the days
of our Pilgrim Fathers he was the companion and supporter of the pioneer
on his journey westward, until his abode is in every State and Territory
of the Union from the Atlantic to the Pacific. On the plains and in the
Rockies (the home of the buffalo, the antelope and the grizzly) he reigns
supreme, at home in every clime, the ever true abiding friend of the pio-
neer. It would give volumes of interesting reading if farmers had left
behind stories of his individual benefit, ever dividing the hardships, with
a contented grunt for the smallest favors. It would be the story of mil-
lions that the hog laid the foundation of their happy, free and independ-
ent homes—if we were not so forgetful and did not ascribe success to our
own individual efforts, forgetting that in the mighty struggle he divided
the hardships of poor shelter, storms and starvation. It was he that fur-
nished the main stable of wholesome nutritious meat and the necessaries
of life; he paid for shoes and winter garments; it was he that paid for the
first cow. he that paid for the first plow; it was he that furnished the
money for taxes, however small they were, but they were cash. When
other products had to be sold for half cash and half trade he demanded
cash and it was ever forthcoming. He walked to his burial and future
home and liquidated the note on the team; he bought the school books;
it was he that paid for the material for stable, for horses and cow; while
he without a discontented grunt took his abode in a straw pile, and his
mate brought forth lusty litters, any one of which would excel the three-
year-old steer in value in ten months. It was he that paid the doctor bill,
he that lighted up the first Christmas tree and furnished the toys for the
kids, the first merino dress, calico and trimmings, and caused the smiles
and tears of joy. It was he that replaced the log hut, the sod house, the
shanty, with comfortable and often stately homes. He paid for the edu-
cation at city schools, and the professional boy forgets that his superior
education is somewhat due to the American hog.

The wheat farmer of the West, that trusted his all in wheat until it
went below the cost of production, found in him his savior—he paid his
way. ten pounds per bushel, live weight. His presence changed agricul-
ture on the plains;.he ate alfalfa, clover and bluegrass. Corn was no
longer a drug on the market, but a remunerative freight product for rail-
road. It was no longer fuel—he replaced it with coal and gasoline. He
brought about mixed husbandry. Go where you will, if you find him in-

161

telligently cared for with a liberal hand, the farmer’s reward is sure to
come.

In 1898 he found his way to distant shores in—

Mv w HO P'S ercpete atin ches. cidls ohare. isles We Gale sss Bian oeee 6 $110,487
FUG OMe Rees vest oe stoke S's, okra iderararanel annie nataiale nas 46,380,918
EV ATI SWerwesr derek: cule ota e ae leet Os. Mace na Seewecws LO I8RS2
YEXOTE SS ey Re ee 815,075
NZ Op Ya eee aPC IAC ORs sear cs che a, Gd 5.50 ox’e..5. Fy wobeise'e¥) wile tas oer gies AieMercviota diane 4,906,961
Neate Cee sere ie Ana Sane SaaS sewlis Snel ve re ah ay. OE iter wr vob anid 39,710,672
LINO Gaal mentee rat Paes ee caer ayia ever ke Sacre ac ee ueestees ene $110,811,638

American farmer, read, think, stick with intelligence to the American
hog, better his condition, stick to him as he sticks to you, brother-like.
They tell you that he is not what he should be, they show you figures of
sales and exports, but all sink into insignificance in comparison with the
American hog.

TREATING THUMPS IN PIGS.

BY W S. HALEY, WILSON COUNTY, TENN.

Thumps is one of the most disastrous diseases among hogs. In fact,
I believe it keeps more pigs from reaching the smoke-house than all other
diseases combined. Its ravages, however, are almost entirely confined to
shoats or pigs, so we do not feel the loss from them as badly as when
cholera takes off the same number of large hogs, yet where real cholera
kills one hog, thumps take off pigs by the score. Then how to prevent
thumps and how to cure them are subjects of vital importance to every
hog-raiser. For thumps, as for all other diseases, preventives are better
than cures, still, after all known precautions have been followed, we will
have a few cases of thumps. then we have a need for a remedy. The most
frequent causes which haye come under my observation, I believe, are ex-
posure to bad weather, sleeping in dust, a want of a properly balanced
ration, and a lack of proper exercise. The last mentioned cause of thumps
is often really the effect of one or all of the preceding, yet it is sometimes
due to pure laziness in the pig and that laziness the result of the way the
pigs are fed. The sleeping quarters may be warm, dry, and free from dust;
the pigs may have access to them at all times as they certainly should
have; and the food may be of exactly the right nature as far as we can de-
termine and plentiful at that; if it is always fed to them from the trough

11—Swine.

162

the pigs will become lazy and inactive, and their health will be endan-
gered. I have actually seen pigs that had been fed that way starve to
death before they would get out and get something to eat when good suc-
culent food was plentiful at the cost of just a little exercise. That seems
strange, but it is true nevertheless. In a bunch of forty I bought one
spring there were ten pigs that had been fed on slops and scraps in that
way. They were the prettiest pigs in the lot. I turned them into a
plenty of green rye and artichokes, but neither of those ten would work
for a living. I fed them for awhile and tried to reduce their feed gradu-
ally, but they would not get out of their lazy wallows. I would toll them
out into the field every day, but they would go right back to their wallows.
They would eat the roots greedily if fed to them, but they would not root
nor graze. Right there in one month five of those pigs starved to death,
and it was only by the greatest patience that I ever induced the other five
to quit their lazy habits, while the rest of the shoats did well. So my ad-
vice is to have plenty of good food, but let the pigs gather for themselves
as much as possible in good weather. Teach them to be industrious, be
careful to provide good sleeping places, keep them free from lice, and you
will reduce thumps close to a minimum. As I said before, after all possi-
ble caution we are likely to have an occasional case of thumps. Then we
need a remedy. I know of none that is infallible, but I have had real good
success with a very simple treatment. I have never seen a case of thumps
in a pig without there being some constipation, and often the bowels are
terribly hard. I remove this evil by injecting some warm, greasy suds by
means of a syringe, about once a day until the bowels are regulated, or
give castor oil for the same purpose, but I prefer the former method as
the relief is immediate and the stomach unmolested. Then with either
treatment give regular feed.of good slops, scraps of meat, potatoes, ete.
Induce them to eat but do not overfeed.

HOW LONG TO FEED HOGS.

It is often a question as to how long a pig should be fed before it
should be marketed, or rather at what weight it is best to sell in order
to realize the best profit. There is one fact pretty well settled, and that is,
the greater the weight of the animal being fed the greater the cost per
pound for the gain secured. But no set rules can be given, as conditions
must always be considered in determining which is best. Sometimes it
will be better to feed longer and for a heavier weight than at others.
There are two kinds of days that are unfavorable seasons for feeding.
These are extremely cold days of winter and extremely hot days in sum-
mer. Of course on the farm and especially when it is an item to feed

168

out the greater portion of the products grown upon the farm to stock on
the farm, some stock must be fed during these seasons, but as far as
possible these shouid be either young growing stock or breeding animals.
This is especially the case with hogs. In fact, in many cases it will be
better to sell a little lighter weight than to feed through the summer. In
fact, generally light weight hogs, averaging 150 to 175 pounds, will bring
better prices per pound than those of heavier weight, and when, in addi-
tion, the unfavorable conditions of growth with the risk of loss, are taken
into consideration it will be better to sell in June rather than to feed
longer.

It is always advisable so far as possible to have hogs sent to market in
a good condition, and it will pay to commence in good season in order to
secure this. But it is rarely advisable at this time to feed for heavy
weight when this would compel feeding through July and August before
marketing.

It will be a good plan to look after the pigs and push the growth of all
that can be put in a good marketable condition by July, and all these
should be sold, feeding only young, growing pigs and what breeding hogs
it is considered best to keep.

BREEDING AND FHEDING HOGS.

BY P.-W. PETERSON, VERMILLION, S D.

Hog-raising is a financial issue; the problem now before us is what
kind of hog shall we breed, and what shall we feed to produce the most
dollars and cents in the least time and with the least feed. On this point
there is a diversity of opinion between farmers, breeders and professors
of agricultural colleges, but not so much on the feed as on the breed.
We all have some idea as to what we want in the shape of a hog, some
preferring one kind and others something different, and with some color
makes considerable difference, and they will sacrifice some quality to ob-
tain the desired color, while knowing that the market price makes no
difference as long as the hog carries the required quality and finish. The
selection of the sow is the first and most important matter for the breeder
to consider. Some people are satisfied when they have a sow that will
raise a large litter of pigs, but do not stop to consider either the feeding
qualities or early maturity, nor symmetry in form, which is so very es-
sential in the foundation of a herd. I have noted some farms where there
have been all colors and all shapes of swine, and these have been used as
brood sows, and in nine cases out of ten these sows have all been mated

164

with the same male. Such breeding is simply ridiculous, and shows the
inability of the breeder to understand his business. It is this kind of
breeding that degenerates size, quality and would in two or three crosses
bring the hogs back to where they were twenty or thirty years ago, and
we would still be annoyed by razor backs and rail splitters the same as
our southern neighbors are this very day, where the hogs are all let run
at large and breed at nature’s will. By comparing the up-to-date bred
hog with the wild razor back of the South, is it any wonder that the
breeder of improved hogs feels proud of his success? ‘These men, the im-
provers of hogs, have been very careful in the selection of their breeding
stock and have not selected anything for breeding purposes which has
not shown up the necessary qualifications to help to promote an ideal hog.
In selecting their brood sows they have picked those that had the qualifi-
cations for thriftiness, short wide nose, which denotes strength, wide be-
tween the eyes and ears, which denotes intelligence, wide between the
forearms, a full neck, a well tilled heart girth, and a well-sprung rib, which
denotes good lung power, an active heart, and a robust constitution.
Then comes the straight, wide, slightly arched back and shoulders and
hams to compare, all put upon four straight, stout legs well set out on the
corners. After they have chosen their brood sows as near to these qualifi-
cations as their circumstances would permit they have then to set about
getting a herd header which, upon past experience would induce them to
believe, would produce good results by mating, and helping to improve the
most deficient point in their herd. Now then we have arrived at one of
the most critical points of the hog business, which is the time of breeding.
It is as important to have your hogs in the right condition at this period
of time as it is to have a steam engine in condition before you fire up.
If you do not something will go wrong during the event and the manager
of the engine or the herd of hogs will have to suffer the consequences of
his neglect. In order to acquire the best results from your breeding. it is
necessary that your hogs should not be too fat, rather a little thin and on
the upward turn, on moderate feed as under those circumstances your
sows and male both are more apt to be healthy, strong and vigorous,
which is very necessary in order to produce a large, healthy. strong litter
of pigs. After breeding it is also necessary that your sows should be
dieted in order to obtain good results at farrowing. By dieting, I mean
that the sows should be fed diversified feed which has a tendency to pro-
duce more bone and muscles than fat. It is to the detriment of both the
mother and the young to feed a full corn diet at this time. I have had
very good luck with my brood sows by feeding them one-third oats, one-
third barley, and one-third corn chopped and soaked twelve hours before
feeding, but I allow them to take plenty of exercise at this period of time,
and as a tonie I feed them beets, mangelwurzels or potatoes, whichever
I happen to have. Hither of these are first-class substitutes for green
pasture in summer. I also intend to feed enough of the above rations

165

from breeding to farrowing to keep the sows on a steady gain. I prefer
a sow in pretty good flesh at farrowing time, which enables her to with-
stand the pressure for a long time caused by the sucking pigs. At and
after farrowing we must be very careful as to what and how much we
feed the sow, as on the first few days’ feeding depends altogether the wel-
fare of our young litter of pigs. It is also necessary in cold or chilly
weather, that the youngsters should be watched and cared for so they do
not chill right after birth. I keep a stove in my farrowing house, and as
soon as a pig is born he is carried to the stove, wiped and dried by the
fire. I then leave him by the stove to exercise and wait for the next pig
which goes through the same performance. After the labors are all over,
and I have a whole box of nice, lively pigs, I take them to the mother,
and give them their first meal, and see to it that they all get something to
eat. I then put them in the box again and place it by the stove where the
little beauties will lie down to sleep, quiver and sneeze to show how they
appreciate the warmth of the fire in the new world. They are kept in this
box for one or two days, according to the weather and the disposition of
the mother, but are taken to their mother once every three hours to be fed.
After the pigs are a couple of days old they commence to feel very inde-
pendent, can stand considerable cold, and can keep out of the way of their
mother’s feet. As I said before, the feeding of the mother plays a very
important part at and after farrowing time. I shall tell you my experi-
ence, and how I feed at this time. Twenty-four hours after farrowing I
feed the sow her first meal, which consists of some light food made into
a swill and about one ounce of Glauber salts mixed with it, and of this
mixture I only feed about one-half regular feed for three or four days.
After that I commence to increase the feed very slowly minus the salts
until I have her on full feed in about ten days, but I never feed more than
what she is willing to clean up well before she leaves the trough. By
giving a sow a little too much feed after farrowing, especially heavy food,
it will create a fever which will terminate in milk fever, which is very
fatal to her young and dangerous to herself. Too rapid an increase in the
mother’s feed will increase the flow of her milk in excess to the de-
mand of her young, and as they will only nurse what they need the rest
is left in the udder, where it will become stale and unpalatable to the
youngsters. The next time they nurse, they will nurse less, leaving a
larger surplus of milk in the udder which will at once commence to clot,
and we then have what we call a clotted udder, which also brings on a
fever, and if the pigs will nurse at all, you are sure to lose a part, if not
all of them, from the effects of the feverish milk, and in nine cases out of
ten your sow will go dry, and if any pigs remain after nursing the feverish
milk, they starve to death. In most cases of this kind, the experienced
man will lay the fault to the sow saying she is no milker at all; she is
just starving her pigs to death; while the fact remains that he is to blame,
and no one else. By judicious feeding we can avoid all this trouble, and

166

then have a slick, growthy, looking litter of pigs, and there is nothing
better looking on the farm among the domestic animals than a nice even
litter of pigs. When pigs are about five weeks old they should be taught
to eat by themselves, separate from their mother, in a place made for that
purpose where they can eat without being disturbed. As they proceed to
learn to eat, the mother’s feed should be decreased, and prepare her to
wean her pigs with as small a flow of milk as possible. After weaning,
these pigs should be kept on full feed and fed three times a day of milk
and shorts, ground barley or oats with one-half corn meal which should
be made into a slop and let soak from one meal to another, but care
must be taken to see that this swill is always kept sweet, as acid from
sour swill will ruin the digestive organs of young pigs, which will leave
the system susceptible to any disease within reach, and then your hog
business will be unprofitable. After a pig is past five months of age his
digestive organs are stronger and can digest more heavy food, stand more
abuse and still thrive. At six to seven months of age those that are in-
tended for the market should be separated from those intended for breed-
ing purposes and should gradually be put on full feed and pushed to a
finish as soon as possible. In order to finish a hog he should be on a full
feed of corn, but after you have got him as fat as he can be without. de-
tracting from his comfort put him on the market at once for he is very
unsafe to keep because a hog fatted on a corn diet is very tender and
cannot stand any abuse or disease. These hogs kept for breeding purposes
should never be put on a corn diet but should be fed feed that has more
bone and muscle producing qualities.

VALUE OF PURE-BRED HOGS FOR THE MARKET.

BY J. 0. HIBBS, VINE GROVE, KY.

The value of thoroughbred swine on the market is of a twofold na-
ture. To the producer it means a lessening of both time and food, two
valuable adjuncts for the farmer to combine. Formerly with the ridge-
rooters it took from 18 to 24 months to get a pig ready for the market.
Now, with increased knowledge and consequently thoroughbred hogs, the
pig is ready for the market in from six to eight months, a saving of from
12 to 16 months’ time, attention and food. This is of equally as much
interest to the consumer as to the grower; they get younger, purer,
sweeter meat.

It Has been said “the demand creates the supply.” In regard to pork
and bacon I beg to reverse the axiom and say that pork and bacon will

167

create the demand. By this I mean the kind, the quality of pork and bacon
will increase or decrease the demand. Let a butcher serve his patrons
with strong, coarse meats and his customers will soon lose all appetite for
such. Let him put young, fresh, sweet, juicy pork on the market and
the patrons will buy more and buy oftener. One lamentable fact stands
out more prominently than all others, that is, some farmers (with emphasis
on some and a soft accent on farmers) send hogs to the market that
should not even go to the soap factory for fear that after the addition
of lye and a continued boiling some of the disease germs might linger. I
doubt, indeed, if they are fit for anything other than a bullet followed by
a lime pit. There are farmers who are more anxious for financial gain
than personal honor, knowing such hogs cannot pass the inspector, cure
these diseased animals as country bacon, thus doing irreparable harm to
the honest farmer, to say nothing of the harm done the community.

The twentieth century farmer should breed nothing but the best, feed
nothing but the best in order to get the best results. Bear in mind we
cannot plug off time, neither can we rest on our oars without drifting
down stream. ‘Time and the tide wait for no man.’ If we hope to deal
ereditably with the hog, we must take Father Time by the forelock and
with a retrospection of the past and a hope for the future be up and
doing in the present. A question might be raised, should all farmers
(both little and big) breed thoroughbreds? I claim they should. The little
farmer is apt to say, “I raise so few hogs it would not pay me to carry
thoroughbreds,” to which there can be but one answer, “It does pay.” Is
there not a sense of satisfaction in looking at even a few good hogs? In
addition to this, they feed better, sell better, and a farmer naturally takes
better care of thoroughbreds than scrubs. He would not forget to give
them salt and hardwood ashes every ten days; he would keep a sharp
lookout for vermin, would watch for coughs and feed charred corn to
lessen the chance for swine plague.

The farmer in the present and future must needs to cultivate both.
brain and muscle if he hopes to reach the front rank. He should pro-
vide himself with from five to six good agricultural papers, and in the
experience of others reap profits unto himself, and thus become a walking
encyclopedia of knowledge—a blessing to his own household and a ready
help to his neighbors. He should be able to go on an old abandoned farm
and with rye, clover and peas, with a little corn with which to finish, with
good thoroughbreds and be able to rear hogs by the dozen where originally
hogs would not grow at all.

A farmer who carries thoroughbreds soon becomes a noted figure in
the community and instead of his having to seek a buyer the buyer seeks
him, knowing full well such hogs are always in demand and will top the
market.

168

DEVELOPING BREEDING STOCK.
BY CALDWELL NORTON, LOUISVILLE, KY.

The future usefulness of any young breeding animal depends in a
great measure upon its development. To illustrate: I will take a farmer
and a breeder living on adjoining farms. Both are corresponding with a
breeder of another State in regard to pigs three months old. Price and
description satisfactory. Pigs arrived and were up to expectations in
every way, and both buyers well pleased. The breeder takes his pig home
and, as he is only three months old, puts him in a lot of one acre with six
other boar pigs of the same size, with good grass and comfortable house
for protection from the weather. This pig is fed on a rich slop made of
shipstuff and water, and is given just what he will clean up three times
a day, with enough corn and oats to keep in good flesh and at the same
time it makes a balanced ration. This pig is kept this way until October
1st, when he is put in a lot to himself and pushed a little faster, as he will
have to do service the following months on about five sows, and is fed
more so he will not go down hill at a time he should be growing out of
pighood into hoghood. When there is a sow to be bred she is brought to
his lot, or put in breeding box just outside, and he is taught how to serve
either in or out of box. We find the breeder’s pig at eight months old in
good fix, weighing about 800 pounds, not over-fat, and growing right
along. We find him in the same lot next March at one year old, weigh-
ing 400 pounds, having had plenty to eat and dry, clean place to sleep all
winter. We find him the next March, at two years old, in the same lot in
breeding fix, weighing between 600 and 650 pounds, and the sire of 200
stout, healthy pigs. The breeder’s pig is just sold for $150 and is well
worth the money because he has proved to be a good sire.

The farmer’s pig is taken home and turned in an orchard with a few
calves. He is fed more corn than he can eat for about a month, and is
also treated to the dish water from the house, but is beginning to show
that he misses the good, rich slop that is the only thing that will grow a
pig right. By the first of July the pig is forgotten, as the farmer is so
busy laying corn by and getting ready to start in his hay. Although the
pig is seen on Sundays and the farmer thinks he is not doing well at all,
and wonders what is the matter. By the middle of August the apples
begin to fall and the pig gets more than he should haye, and in another
month he looks like he would soon farrow, but there is very little fat on
his bones. He, next month, is expected to do service, and is turned in with
six old sows and about six gilts and makes a record for himself that
would do him credit if he had been three years old, and at this time in

169

his life is when he is overworked and his usefulness is marred forever.
We find him all winter sleeping around a straw stack and being fed his
corn in the mud that is about six inches deep. This pig has forgotten a
long time ago what slop tastes like, as he has never seen any since he left
the home where he was farrowed. We now find the farmer’s pig, at one
year old, in very thin order, after having only about half he wanted to
eat all winter, weighing about 175 pounds, and the farmer is disgusted
with him, but should be with himself, as this pig could not grow on only
feed enough to keep up animal heat, but the farmer could not see that he
had neglected him. Farmer’s pig is put in the fattening pen, and the last
we see of him he is en route for the stock yard weighing something less
than 300 pounds at eighteen months old, and the farmer is fully convinced
that it’s good money thrown away to invest the same in pedigreed stock.

AMERICAN SWINE.

BY J. R. DODGE, WASHINGTON, D. C.

This country surpasses all others in swine, as in corn, tobacco and
eotton. The numbers reported in packing operations are by no means all,
though best known and easiest counted. Mr. C. B. Murray keeps a very
complete record of these packing operations, and supplies current data
relative to hogs killed, meats cut and cured and lard rendered. The United
States Treasury takes note of exports of meats from the packers and live
hogs from shipping ports. Usually between one-fourth and one-fifth of
the total product of the United States is exported, say 22 per cent., and
of late about 28 per cent. of the product of packing establishments.

Last year’s packing included 22,201,000 hogs in the west, a decrease
of 1,450,000 from the previous year, the largest packing record ever made.
The total east and west was 28,172,000, against 29,793,000 the previous year.
To this should be added, for farm and town slaughtering in the South,
and on farms and in villages from the Atlantic coast to the Pacific, prob-
ably 12,000,000 more of various weights, but the larger portion small, and
averaging about two-thirds as much as the recorded packing, and making
fully 20,000,000 hogs slaughtered the past year in the United States.

The record for last year (to March 1, 1900), east and west, is, for green
meats made, 3,498,000,000 pounds; lard, 944,000,000; together, 4,442.000,000.
To this add 1,200,000,000 for the farm and other killing outside of organ-
ized packing, or 5,642,000,000 pounds of product made in the United States.

The value of hogs slaughtered represents a heavy item in farm pro-
duction. Last year the regular packers paid $267,858,000 for their hogs.

170

The farm and other hogs, at an average of $6.50, would add $78,000,000,
and make an aggregate value of $345,858,000. Ten years ago the packing
record was only $181,169,000, and though the number of hogs was greater
in 1898-99, the aggregate cost of last year’s supply was greater than in
any previous year.

* There is a considerable variation in the cost of hogs, depending on
the supply. Last year the cost may be considered nearly an average of
$4.11 per 100 pounds live weight as paid by western packers. In the last
decade the average of four years was greater, up to $5.87 in 1893-94, and
former years less, down to $3.30 in 1896-97. 'The cost averaged a little
higher in the previous decade, ranging in the several years from $6.65 in
1882-83 down to $3.75 in 1884-85, lower than $4 only two years, while in
the past ten years the average was below that tigure four years. The fol-
lowing is a statement of average cost:

Seasons. Summer. Winter. Year.
SOO Ole caus sar cise Mee Riese tae iat $3 91 $3 54 $3 74
SOIAOD Fee ete oe ee eee ee 33 Oil 4 16
1892-93 2a csemiee Gee oe ene ce ieee Oe 6 54 5 60
SO 3-94 yao. eis RN lore tenet eae ee oot 5 26 5 87
day? fs SS Fs De cae cer ctcots en te eee ciaiG 0 4 98 4 28 4 67
TS95-OG Hee tinea: Sse cree ec heyhae aes ees 4 41 3 68 4 O07
S96 sO T a ce ee ee ice ee eee ee 3 30 3 30 3 30
SOFAS eco. ae te eee Ae LIE ca ae ee ay 1) 3.00 3 63
WSOS-99 4 ears ce cake eae eee ae oO 3 52 3 TL
USSO200 0. nS mctesecas AS CR ee cae ee OD 4 29 411

The weight of hogs slaughtered averaged less than in earlier seasons of
pork packing. From 1873 to 1890, inclusive, the average weight was less
than 250, only in 1888, ranging from 290.53, in 1873 to 251.31 in 1887. Since
the highest average was 278.20, in 1894, and the lowest 232.65 in 1899.

Hogs are killed at an earlier age than formerly. Fewer are kept over
winter and the tendency is to better care and feeding, more continuous
and early fattening, in accordance with the ruling economics of meat mak-
ing in all lines.

EXERCISE.

It is important that the pigs have a clean, dry bed and plenty of exer-
cise. Whenever the weather permits they should be induced to stir out.
Failure to take exercise is the one great hindrance to success in raising
pigs in very cold weather. They burrow in their nests and remain inactive
until thumps destroy them.

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YOUNG OR OLD SOWS FOR BREEDERS.

BY SAM CLARK.

Much has been said and written about the comparative merits of
young and old sows for breeding purposes. I tried to breed up my herd
in this manner: If I had forty brood sows and desired to retain the same
number for the next year’s breeding I would carefully watch each sow
with her litter as a mother, nurse and suckler, and just before the pigs
were weaned I would discard the twenty sows which had raised me the
twenty poorest litters. No matter how fine a show animal a sow might
be, if she raised a poor litter she had to go, unless I specially desired her
for the show ring, and then she is pretty sure to get me into trouble, as
I must explain why her pigs are not with her, or, if on exhibition, why
they are no better. As a matter of policy, as well as finance, it were
better to dispose of her, paying no attention to age.

The sow that raises the best litter of pigs, I retain, no matter if she
is five or ten years old; so long as she raises my best litter of pigs she is
my best brood sow and I will not discard her for a green, untried one.
Now to replace the twenty sows I have discarded and turned into pork,
I would take twenty sow pigs from the best sow, being careful to select
them from litters of six to ten and all of the pigs in the litter good ones.
If a sow had eight or ten pigs and only one or two of the litter good, I
would not select breeders trom such a litter, although that one or two
might be among the very best specimens in the whole herd.

RAPE FOR SWINE FEEDING.

Rape is fast coming to the front as a profitable crop to grow for swine
pasture. Every farmer should know how to grow this crop, and give it a
trial. Rape may be sown any time from early spring until the first of
August, and is ready for use from eight to ten weeks after the seed is
sown. The seed may be sown with oats or barley, or it may be sown by
itself. If with the former, let the oats appear above ground, and then sow
on two or three pounds of rape seed and cover lightly with a harrow. The
dragging will not kill the oats, and will cover the rape seed. The rape
starting after the oats will grow spindling because shaded. If sown at
the same time the rape grows as fast as the oats and makes trouble in
harvesting. When the oats are cut the rape will spring forward and fur-
nish feed. Another way is to sow the rape seed by itself broadcast on

172

well prepared ground. A third way is to drill in the seed the same as
rutabaga turnips, having the rows thirty inches apart and cultivating
with a one-horse cultivator. Rape so seeded need not be thinned. By sow-
ing early, rape will be ready for pigs by the middle of June, while the
latest sowing will furnish feed from the first of October until the ground
is frozen solid. It should be remembered that the rape plant stores its
nourishment in the leaves which resemble the leaves of the rutabaga tur-
nip, only they are larger, more numerous and more nutritious. Rape
cannot be used for making hay, silage or for any such purpose—it should
be fed off on the ground by stock or cut and carried to them. While rape
is primarily a sheep feed, it serves about equally well for pigs. Every
farmer should have a rape patch, if only half an acre in area, for his pigs.
Provide an acre of rape for each 2,500 pounds of growing pigs, to be fed
upon that crop. As soon as the rape plants are a foot high, turn in the
pigs to feed upon them. They will greedily eat the leaves and gain about
enough nourishment therefrom to support their bodies. This true, all of
the extra feed will go for gain. Corn, middlings, etc., should be fed with
the rape. A great advantage of rape feeding is that it keeps the digestive
tract expanded and in healthful condition. Pigs fed rape fatten quickly
and yery cheaply. Farmers should take extra precautions to sow none
but the Dwarf Essex rape seed, which costs not over 10 cents per pound
if ordered in quantity. In many cases farmers have bought oil rape seed
or bird seed rape, and the crop proved a failure. Be sure to order Dwarf
Essex rape seed. Sow two to three pounds per acre when drilled, and
four or five pounds when broadcasted. Every pig-raiser who has not yet
tried rape is urged to do so the present season. Our experiment stations
were the main source of introducing rape into this country, and they have
paid for themselves in what they have done in helping our farmers to this
one crop. ;

SLEEPING QUARTERS FOR SWINE.

It is better for the hogs for them to’ sleep in the fence corners or in
the beds of leaves and brush on the south side of a big log in the woods
than breathe dust and trash under the corn crib, where, if permitted,
they invariably seek sleeping quarters. Whether the cholera germ is in-
vigorated or given better opportunity for its development by its victims
sleeping in a place where fine dust and trash are several inches deep may
be doubted by some, but we have it from an old swine breeder, who says
fine dust in the sleeping quarters of hogs aids the germ considerably in
getting a grip on the animals. While the hog is an unclean brute and
seems to delight in wallowing in mud and eating offensive stuff, we be-

173

lieve this proclivity has been bred into him by stockmen, who, thinking,
him naturally filthy, permit, if not compel, their hogs to occupy any little
pen or bare pasture or lot, excusing the case by saying, “any place is good
enough for a hog.”

By the same process that has made the hog such an unclean brute we
believe he can be improved in his regard for self-cleanliness and decency,
though we do not expect him ever to become so fastidious as a pug dog.
But by keeping the hogs in grassy pastures, providing thickly bedded
sleeping quarters for them, giving feed in clean troughs, access to plenty
of clean, fresh water and using the best boars, a very perceptible refor-
mation will result. The health and vigor, however, of the herd will de-
pend to a very large extent upon the sanitation of their sleeping quarters,
where much of their time is spent. Where foul odors abound and the
wind keeps the air laden with fine dust, each hog breathing the breath
of another, there is likely to arise disease of some kind—and too frequently
it happens to be cholera.

WHAT BECOMES OF THE HOG WHEN IT REACHES THE
PACKING-HOUSHE.

There is probably no industry which better illustrates the economy
of thorough organization, both in the saving of labor and in utilizing the
whole product than that of packing.

The difference between the method of slaughtering from five to seven
hogs on the farm, where it requires the whole of one day and the labor
of three or four people to get it into the desired form, and the method
used in handling as many thousand per day in one of the large packing
houses is so great that it can scarcely be comprehended by the ordinary
person. There is probably no large business in which every detail is
better mastered so that the following of the pig from the closing of the
gate through all the stages of the making of a food product to the plac-
ing of the shipping tag is interesting and profitable.

The pig enters the slaughter house near the top and is received with
about forty or fifty companions in a small pen. On the side of the pen
is a large wheel from the rim of which is attached several chains with
hooks. The pig-catcher seizes the pig by a hind leg and places a special
chain above the hough and hitches it in one of the chains on the wheel.
The wheel is in constant motion and as it turns lifts the hog high in the
air and easily places the pig on an inclined rail and sends him on his
way to the sticker. Thus one after another they follow in quick succes-
sion. As the pigs pass the sticker they are killed by a single thrust of
the knife and from this moment nothing is lost. Even the squeal has

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(174)

175

been caught on the phonograph and turned into commercial use. Some
stickers are so dextrous that no squeal ever occurs after they once seize
them. The rate of the movement is checked sligitly in order to save all the
blood and to give them time to die before reaching the scalding vat. The
pig is dropped easily into the sealding vat and again seized by an endless
chain bearing heavy prongs and turned over and dragged to the opposite
end. The vat is about twenty feet long, and upon reaching the end he
is lifted out by a large cradle. Men watch the course to see that the
water remains at the proper temperature and to tell when the scalding
is done. Upon being lifted out he is again attached to an endless chain
that drags him through the scraping machine. The scraper is built like
a barrel and has a large number of scrapers mounted on springs pro-
jecting from the inside. These scrapers can accommodate themselves to
any sized hog or any irregularity of the body so that the hog is almost
clean when he reaches the opposite end. A little hair may be left upon
the face, ears and feet to be removed by hand. The scraping machine
may be horizontal or upright, but in either position the hog receives a
copious volume of water to wash away the hair. The hog comes from
the scraping machine upon the scraping table where a few men complete
the work as nearly as possible while the gambrel is being put in position.

The hog once more starts on a journey and the first place he meets a
bath of soda water and a man with a stiff brush to clean any dark-colored
patches so as to make the whole carcass look uniform. During this time
he is seized and the head half severed from the body. A few feet farther
along he meets the gutter, who with one stroke of the knife splits open
the hog along the entire length of the body. With two or three more thrusts
he releases the intestines to the diaphragm. The next man is known as
the snatcher and he seizes the intestines and with one or two movements
completely separates the diaphragm and then completes his job by loosen-
ing the heart and lungs. How speedily this work is accomplished can
only be realized when it is known that three men will handle from five
to six thousand hogs in a day. They are about the best paid men in the
plant. During the removal of all organs the whole operation is under
the eye of a United States inspector who stands behind and above them.

The hog passes on to the next man who turns on a stream of water
and sluices out the body. If any remnant of a piece of trachea should
remain he removes it. Two or three scrapers are then ready to receive
it and shave off any hairs that may have escaped up to this time, and
the last man cuts off the teats from sows and the carcass is ready for a
bath. The hog moves on and is weighed, and here is the first stop that
he takes on his course to the cooling room. The head is then removed
and the next gentleman awaiting his arrival is known as the ham facer.
He is an expert and decides what kind of ham he is best adapted to make.
The weight and size of the hog are large determining factors whether
the ham will be faced or not. The next man is the leaf puller and he

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removes the clear fat or leaf lard. At the same time the kidneys are
taken out.

One or two experts are now waiting to determine how the Garecass
shall be divided—whether the back bone shall be split or shall be removed.
It they decide that the back bone shall be split the hog goes on directly
to the splitter, but if it is to be removed they make a cut from tail to
neck on each side of the middle line of the back and the hog goes on to
the splitter. The splitters must be able to do their work with great pre-
cision, and some are able with only a few blows to exactly divide the
spinal marrow throughout its entire length. The last man to be en-
countered on the way to the cooling room is a scraper, and it is his busi-
ness to remove all tags and pieces of fat and save the same for lard. One
of the objects is to make the carcass appear well.

The hogs intended for microscopic examination are not entirely split;
the head may or anay not be removed and the leaf lard is left in position.

Hogs that are condemned never have the backs removed but are
thrown out entire. On leaving the killing floor for the cooling room the
gambrel (which is complicated) drops and leaves each half on a separate
track. The time occupied for all this from the penning to the cooling room
is about ten minutes.

The hanging room has the same temperature as the outside air, and
the hogs remain there only such time as the weather will permit, but
the object is to get rid of the animal heat. The pig is moved on to the
chilling room and here he remains from twenty-four to forty-eight hours.
The temperature is held at from thirty-six degrees to forty-four degrees
Fahrenheit. ‘he next place he reaches is the cutting room and here he
is disposed of with the same speed as has moved up to this point. The
ribs are removed with huge curved draw knife; bones are either cut off
with one stroke of a cleaver or sawed off on a band saw. The different
packers have different names for the same cut, but they are in general,
regular hams, long-cut hams, regular shoulders, the boneless ham, which is
a shoulder with the bones removed, the picnics or California hams, which
arc shoulders cut like hams; boneless plates, salt butts, or butt cuts,
which come from the neck; fat backs, the fat from the back with the loin
removed; long clear middles, short clear middles, Stafford middles, or
middles with the ribs left in; clear belly or bacon, loins and tenderloins,
and Cumberland cut, or a half hog with the ham, shoulder blade and
humerus removed and feet cut off. The backs make the joints, the tail
and the last few joints go into the lard; the feet go for pickle, for pigs feet
jelly, and into glue; the knuckles go to the canning factory; the trimmings
go into lard and sausage; the cut stuffs go to the cellar as dry salt or
sweet pickle. Each packer has his own formula for preserving and these
are kept secret.

12—Swine.

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179

Most of the stuff must remain in the cellar from sixty to ninety days,
depending upon the season. During the winter the meats may be shipped
much greener than in summer. These meats must be moved very often
and the changing of the acres of meat in order that it shall cure properly
is one of the very large labor problems about the place. Some of the
hams, shoulders and bacon are smoked, and this requires an immense
ainount of work. All meat before being packed for shipment is tested
by an expert who forces a sharp-pointed instrument into the center of
the piece and then smells of it.

To return again to the part of the pig left along the way. The blood
is all saved and from it are made albumen now largely used by bakeries,
buttons, and fertilizer. It is one of the principal sources of nitrogen for
the commercial fertilizers. The hairs are saved, the bristles saved for
brushes and the other hair broken and split for mortar.

The intestines, with the Hver, heart and lungs, have found their way
to the table; the liver, heart and lungs are separated; the intestines are
“run,” separating all the fat; the stomach is saved for large sausages and
the small intestines cleaned for small or link sausages. The large intes-
tines are split open and the contents cleaned and thrown in the rendering
tank. From the stomach rennet is obtained and pepsin made. The pan-
creas furnishes the sweetbreads and pancreatin. The suprarenal capsules
furnish suprarenal extract. The bladders are saved for putty. The
spleen goes into fertilizer. The livers are only saved in part for shipment,
some are used in puddings and the balance go for fertilizer. The fat
about the heart and lungs is stripped; the heart is made into sausage
and the remainder goes into the rendering tank. The head is not a very
valuable part; the jowl is opened and the lean removed to make sausage;
the tongues go to the canner, some are pickled and some into sausage.
The balance of the head goes to the lard tank.

Lard is designated in the market as prime clear, pure leaf, open kettle,
rendered, etc. The rendering tanks also yield white grease and black
grease and from this machine oils, soap grease, etec., is derived. The crack-
lings from the lard press are ground up and make meat meal for dogs and
stock. The other cracklings, bones, etc., go into fertilizer.

Very little pork goes into sausage. The main part of the meat used
in sausage is beef with only sufficient pork to give flavor.

A considerable amount of fat is also used in the butterine with the
beef fat.

fe

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KINGAN’S KILLING DEPARTMENT.

Hog-Haneing Room For 3,000 Hogs.

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KINGAN’S BEEF DEPARTMENT.

Beer Cootinc Room—CaPacity, 1,000 Heap.
( 185 )

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Page.
TNTOUY Ee» chy ae ce ea Soke “aly telllesee we louae eos 39
Breeding Animals—
Where and how toselectt.........2..-. is acon a 77
Someomts In SWING arn) any 4. ale Ee Vallone gets SNe Ne 121
Breeders—
Moppublic:sales:benefit: the-;¢ «34 bs. Se eA Wee Be ae LOD
Breeders’ Meetings—
Wihtat benefits to be derived from... << «ss 4 2 «4 e465 - 103
The care of pigs. . .. - ee ee aE ere eee Pens 104
Breeding Animals, mature . . 127
A bad practice. . . ye ae Rec Mehi 127
Keep the good. . . ST ee ae ce nee cam eT 2S Ded comis 128
Uniform herds ..... Pith fests als ky 160, Geen eRe neti ake 129
Heading. <5. 6 EE te LI aries ie OO peat a ts RE Sa i 163
Stdckadeveloping’ <5 6 ss stelee « ie Evoke eeu ee 168
Breeds of Swine—
Rolands@hinag score } 6). * sys ict 3
IBCUKSHITCS PEs Moves en ete et a oad Sei ee 4
Chester Whites 5
AVAICLOTEAR RR ai ca Ba y Ske etascnhos Soynl ohukc ont) ep ee con tte ia 6
Suftolksie., 1c curccsaes = 6
TERS yes ci TES eA sn a a ee eg 6
Thin Rinds 7
Duroc-Jerseys . . 7
113

Crossing Breeds . . . .

13—Swine.

Diseases of the Nervous System—
Paralysis 4. ston, 'sies ge Geers
Chorea

Sun or heart stroke. . ......

6” .0/> 0 he: pe) Lien pete Fe, ie), te em ©

Apoplexy <tc.) neteereneicni tn ee
Epilepsy—Fits. . . . eae

Inflammation of the brain, ete. . .

Thumps.

io 0 (oF cele mi acer. lew Je

Diseases of the Pig—
Of the mouth
Infectious sore mouth
Black teeth . .
Diseased teeth. . .

eye elim) Lie; Nese, / xabbeulle is
*,. 6 02 “Ne: ‘ete

Dy aly Pre} Neji fiet eins eumne

eg sel ey) lee Ne

Diseases of the Stomach and intestines—
Gastro-intestinal. . .

Indigestion

Scours or diarrhea. .... .

ry 5

Constipation. . <)>)... <)-

Diseases, Other—
Effects of meat brine. . .-.-..
Effects of washing powders . . . .

Effect of cotton seed . .

Wheat and barley beard .

Effects of cockle burrs

ciate ye: “te
« 6.” ©

Diseases of the Reproductive System—
Abortion

Barrenness

© és @) (Je fier ie 66) 6 ew Oe

Inversion of the uterus or vagina .

Mammuitis (garget). . . .

Diseases Respiratory—

Catarrh .
Sore throat .. .

Bronchitisn) ee ie ene

vi) ey" Heyman, «

eo) te— se eear Telco! wee "0 cleo p cole foe

o%e, fe. .<) b@iatec elise!” ye) “6 Ve ese te

ee. tet oy) le eM) sie! 0) ‘elas slo) sin le.

= ki 2) site: \) ee een (ale te Leys ole /8! ia, cons earen

oe 6 wee, Nome e98) .@) 8) e) oD erae

ate) ta") 16, [60 /e epee Ke, se) 1s) leg, ene

oi) <ei-ke fel Be, wey te sje) 10:0) ©) ).eaguel™ ce! 916

cee Merle! -e:= e.0 3) te

e @ oo afbsiittes Gs Oy (ellicef ieG

bY eh we ey fe 8), te) fe, mie!) fo) seer Fee =e

ree Ja a Sean, YunM Waste Yieredll fhm ade 1” eel ih fumes ede) CAC

fe Sipe Je eer ves wre: Vel Niel

ef Xe; pa Pigs, Pees Jake hie. wa) seein eel

©: je Gh (ei ee: ieee) he kn oie tet ss

2. Sion 8) bey ped ee: ee) ere

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@: eo 0 (evs) “4, @: (0) fel a6%, 0 | Neg sen te

wv 5s\> 6) fe ce: 0] ‘es Te vey Kageer (0) sieume

© ce, (ssh o er kei iio, @ le (he le), oie, ve

Chee Dee CCM Oa An ir es hema ey |

195

Diseases Respiratory— Continued.

Page.
Bneumonianeiye bs us is Ge es wl a es we Gt ay en DODO Oe 24
IPIGUIIBYioe a st! sow) Gey wa BRE Red bis eathe 24
Woumtieeele a 42 x bee ee Bhienta 3 “ch Bord .e10, 49 om 24
MR WORIAS? aha Bear eis a. cee eS desk. ‘go wees, wa eee ee ee 25
Suifiesmsnuiies, bullnose ta). @. 9. . sd a ue oye eee ee 26
Diseases of the Skin—
li. ofa) ee tas, san oP ka eo: a ee eee Se 28
Mampevre « cas: — at As eRe Speers Pee 29
Wnticartasnettle-rash, surielt s?. 9s 2.4. 43". sof eee, oe ee 29
IG ZeMameremee chases a sk ke eh wes ih Ase ae alae aoe 30
OEPURLH EIS RAE ae a cor bce sm a Ge etn bh ae ene) OU ae 30
Feeding—
Generale principles: observed) in... s+. 6, & a) eats A ok ee 82
How to produce most from feed consumed... . . . 2... ee. 83
Sueculentawinterdeed)... . - «a6 os 6s eas eae pe 85
Tankage—a substitute for milk... . ...... Ae ae 86
Oldimethodscontrasted .- . ss sw we ee mw eae 87
wartltesex rape as-a forage Crop’ <2 4 «i's als jaca spe eens 87
Fall pigs, feeding and management of... .... . onthe: 110
Wiheatmerei tk ee NG Fa Ns, a is ee ee eee a 126
MIRERDTOOURSOW. gates, ah: otc ‘ow /ials ey co tos oo tal ws a a ae ane oe eer 129
Hogs, manufacturing... .-.-.--+:- 10 Ske oe ae 89
Wikvdo they @eteick... 6 6). jn 2 8 e8 oo eae ins ee 91
Nrdmitsmmanagvement . oS 4 1S ea TO eee: cece en eee 97
Preparing for the show ring... ---.- - + + +e ee eee 99
Whole vs. ground feed for... .-..- - Ch, ie ea 107
Digi: (Oe aa eee a mem Ail ete oe Cra ST ed eee 108
Fattening for the market. - ---+-+-+-+-++- bows ciek pole 111
Wallow,a word forthe. ..-.-.-. - Scie fea ee 112
Crossing breeds . b La et ON VERE Ia Sa! Rn eas ae eae 113
Sure and quick returns. - ~~. +--+ + ee st tere “4114
Best summer pasture for... - +--+ +--+: See ee 147
(Ton Ge ee a PIO ee re ha STR, Go ca 150
Convenience for handling .~ . Pee ene eee Ch Sab Ane 153
Spaeaen chitel Jiiboes lt peecees cee Oren oo ceuren) rio | SC Sras ie boeak st 159
What he has done for the farmer ..-...--:+.- a et eae 160

196 —

manufacturing— Continued. Page.
How ‘long toideed! i 226 iirc, conte eee x ae cna eee oe 162
Breeding and feeding’ sn, or omit en a erates tees eer 163
Value of pure bred for market... .......-. Sees ce 166
Hydrophobiaie cae een eee Spee ee lee Hane ete” Ralcdece iy, santa 39
Hog Cholera and Swine Plague. ...-.. 2) fits ot PSkaemie: os peta: if 40
TsOS8eB eas Cec 5 As tea hn bah aia ego atte eet es ee oe ia te 40
Pwoddiseases . .cdifovss fe eplen neINe eo See el ee kee ele eons 4]
Effectiof germs on body -.-f7-82 0. ae “aes sew eas Pe 42
Iixfevof germs onioutside of body =.= -s2ee 2s ce 4) 4 ee 44
Ways by which germsenter the body .......... «ets 45
Accessory causes ...-.... - SRR OREM) anager es eee 46
Symptoms Sav ntele hat ama ayy Ge aa asec Sun as eR RD 51
Animals afttected and immunity. . io ot. eee ee 53
(Rreatment; lames eee by x oe Neg Rha Ste URES i a outa ei leet 53
Recipes: Wess uae ce eden bo" ot au lng, sorieete ane tctme Bye eclnncees 55
Prevention by vaccination) | «2 2) ne a ee ee 56
Anti-hog cholera serum <<. . .- > 2.s) wm: <> As ape Lee oe 56
immunization anyuterois = e-seen een ene inte = Ue aig 57
Preventionvls 045-28 ece eee = yo. weaken tok ae Se 57
Stateieontrol! a2 3. 4 yeros™cucen- (-) chts cece. eee ae eer 59
GUTOSi Ee ahi tia code aerate RRC me a Rm Te HET iON ec 131
Illustrations—
Needing houses seco eet, oat eee ee 154
Convenient trough. . <2 5. =: pac eae Meee 5, fe saahigs 155
Inside feeding house).¥ is), ais, <. am) cree: <i eee eno 156
Sleeping houses 1) @ vei sce) cues ke. pcan ena ee ee Son 157
Homemade breeding box. 5: - =... = - erent. 158
Kingan’s ice machine ..... . ey aN ie 2 erie ec ey 1 174
Kingan’sicemaking?.. i) fe vosq eta enol cncn tan eae 176
Kingan’s loadingiices, cvs) pene ee ae 178
Kingan’s hog-hanging*room) 9% ho eee aero oe ee 180
Kinean’sirendering tanks) (9) ead. on Seen en ee 181
Kangan’s\fllingilard tubs). 1s umn a4 ete Not obs Dee a ic 182
Kein an’silardioilljpressesicms anon cn acne wenn bea, 183
Kingan’s salting meat ......... Sel OE Gr oni geiel (Wate 184

197

Nlustrations— Continued.
Kingan’s beef cooling room .
Kingan’s preparing tongues
Kingan’s making cans .
Kingan’s labeling room
Kingan’s butterine cooler
Kingan’s sausage meat cutter. .
Kingan’s casing cleaning department

Kingan’s jobbing-house yard .
Infectious Arthritis

Parasites, Intestinal—
Thorn headed worm
The lumbricoid worm
Pin worm
Whip worm. .
Kidney worm. .
Hytadids, or bladder worms
Measles .

Trichina

Pig, Surgery on the .
Growing, suggestions to beginners
Rations for the
The care of the
Weaning . .
Management and feeding of fall
Feeding sow
On grass
Clover hay for
Pasturing on stubble .

Treating thumps in
Poor Stock
Rachitis, or Rickets.
Rheumatism

Score Card, What is the

e. elihaguetiec

Page.
185
186
187
188
189
190
191
192

198

Show Ring— Page.
Preparing hogs forthe . = ~ . . ..2 .-< @e@weanhoo mer ace 97
Shapingistock forthe. - ... =~ ~ - = .220gne! Banag1g © oe 100

Sows—

Dhe brood? 32" 2 3 Sei oe Beda k oe po ee eee ee 129’
HMow:to.care tor brood! 2c, ce ee & Neeser ae eran 133
LEONI gon 6 oc Be, Zot aie AS ee ee ee ee ee ae ae eS 133
Quantersiecs) Ce eee JOSH ISUSH BORSA SGED hae. 134

Plenty of exercise ...... in ER Cab eet 6 es 134
Farrowing time . . CO) 2 Bo Hate a Oe eas Me riadig 135

Youn oriold forbreeders) <)-)- =) auc re ae ee 171
Statistical Tables .... . oo Sing ep a ee ee ee 66-74
Streaks of Lean . be Regge) the SUAS OO Bee ATES EO TOW AROSE 152

Surgery on the Pig—

Gastrationy & 4 407. Sin ak ce. nee ee ns es 61
Spayatie <)s2cers, x 2l Sk oe gee ee ale 63
Rupture orhernias = 2. -)-1- & oes ach go See yas Mee eee 63
Rnlarped: prepuce s "<5 76s 0p eae aaa et Oa outage 64

aay OES 16 < tie eg Sees ae ie Pe et ee 64
Smine—A ‘Specialty <> .s' 47 2.2) B.'s ee Be ee 94
Pointsan breeding’. ee. oy.5. “v0 ge eee coon ae 121
Beddimp the sow... 1-06 Sn: )s\s eget oe ao bee eee 122

Single house system Ee ye ee (Oren 124

Pigs on grass .... - OMe Per ery) ey ye Ste teats 125
Cloveriiayiorie --a- een eS ura at Oh: oto Beery S 126
Value.of sneculent foodvfor. 45-0 = ~'2) < twee ee eee wie 135
Amernicant-) =) 0-5 are Meer One C, Cae R eb iets 169

> Rape: forfeedinig <<< ...06 604-2 gas le eee ec 171
Swine Business—Is It Liable to be Overdone? .....-.- - aes 81
Thoroughbred Swine—Starting a Herd --...--.-+-+.+.-.-. 79
Weaning Pigs: =. .*< 2 a8 Stor og Pig te Tend: | ss tes oa ee meee oe 106

Whole vs. Ground Feed for*Elogs;. - ...-. 2-3) 25. = 2 Se 107