m^^^: 
 
ALBERT R. MANN 
 LIBRARY 
 
 New York State Colleges 
 
 OF 
 
 Agriculture and Home Economics 
 
 AT 
 
 Cornell University 
 
Cornell University Library 
 SF 395.139 
 
 Special report of the Indiana State Boar 
 
 3 1924 003 220 450 
 

 Cornell University 
 Library 
 
 The original of tiiis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003220450 
 
THE. HOG 
 
 SPECIAL REPORT OF THE INDIANA 
 STATE BOARD OF AGRICULTURE. 
 

^ft^iRL REPORT 
 
 Indiana State Board of Agriculture 
 
 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 JoSn C.Hainks Lake, Spencer Co. 
 
 2d District MiSON J. Niblack Vineennes, Knox Co. 
 
 3d District W. W. Stevens Salem, Washington Co. 
 
 4tli District E. A.RoBisoN Rocklane, Johnson Co. 
 
 5th District H. L. NowLirf Lawrenceburg, Dearborn Co. 
 
 6th District Knodx Porter Hagerstown , Wayne Co. 
 
 7th District H. B. Howlaitd Howland, Marion Co. 
 
 8th District Sid. Cokoer Hope, Bartholomew Co. 
 
 9th District W.T.Beauohamp Terre Haute, Vigo Co. 
 
 loth District John L. Davis Crawfordsville, Montgomery Co. 
 
 nth District M. S. Claypool Muncie, Delaware Co. 
 
 12th District Mortimer Levering ...Lafayette, Tippecanoe Co. 
 
 13th District John L.Thompson Gas City, Grant Co. 
 
 Mth District Cott Baenett Logansport, Cass Co. 
 
 15th District Aaron Jones South Bend, St. Joseph Co. 
 
 16th District James E. McDonald Ligonier, Noble County. 
 
 OFFICERS OF BOARD. 
 Aaron Jones, President. Charles Downing, Secreta'ry. 
 
 J. C. Haines, Vice-President. J. W. Lagrange, Treasurer. 
 
 H. B. Howland, General Superintendent. 
 
 EXECUTIVE COMMITTEE. 
 W.W.Stevens. John L. Tbompsos. E. A. Robison. W.T.Beauohamp. 
 
 INDIANAPOLIS : 
 
 WM. B. EURFOBD, CONTRACTOR FOR STATE PRINTING AND BINDING. 
 1900. 
 
 H 
 
INTRODUCTORY. 
 
 The Indiana State Board of Agriculture is very desirous of en- 
 larging its sphere of usefulness, and to this end herewith presents 
 tlie 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. 
 
 Probahlv 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. 
 
 AVe felt that no one man knew all there was worth knowing on 
 a subject so extensive and important as that of swine husbandry, 
 iuid 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. 
 
 (2) 
 
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 iuliabitants of Jamestown had 
 to palisade the town to keep tliem 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 friend.s 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. Tliis 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 1S40. 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 Irish Grazier blood wjis. introduced, and probably 
 some Berkshire blood was mixed in as well. ''No one man "Iprobably had 
 more to do in the formation of this breed than another. It was, in fact, 
 the result of the labors of many. For more than half a century now they 
 
 (3) 
 
havi' lioeii bred as a distinct bvecd without any infusion of foreign lilood. 
 and in tlie hands of pi-of^ressivc lireeders have developed into probalily the 
 most popular breed of swine found in tlie wliole country. 
 
 This breed of swine has gradually developed with the country, or 
 i-ather has Ijcen l)red up to meet the dcniauds of farmers in the great corn 
 belt of the Tniled States where large size, quicl^ maturity and hardiness 
 are the main ch.-iracteristics of a hog. In tlie detailed description of the 
 rolaiid-Cliina as now bred, we find tlie following characteristics; 
 
 Head short .-md Av-ide; face short and slightly dished: eyes large and 
 prominent: ears snnill and thin, with tips droojiing gracefully; neck wide, 
 dee]) .-nid short, and slightly arched; ,iowl broad and deep; shoulders deep 
 and full; chest large, deep and roomy, making a large girth .iust back of 
 the shoulders: back broad, carrying same widtli from shoulder to ham: 
 sides and ribs full and smooth; bell.v and flank wide, straight and full; 
 hams and rump broad, full, long and wide: legs and feet medium length, 
 .straight, set well ai)art and S(pi.-ii-cly under the body; tail small, smooth 
 ami tapering" coat tine, sti-aight and smooth; color bl.-ick, with white face 
 or on lowi'r jaw: white on feet and tip of tail, and a few small, clear 
 white spots on body not ob.iectionablc; size, large for age and condition; 
 lioars two years old and ov.'r. if in good flesh, should weigh not less than 
 r>0() pounds. Sows, same age :nid condition, not less than 450 pounds. 
 Boars, eighteen months old. in good condition, not less than 400 pounds; 
 sows. :')rill pounds. Koars. twelve months old. not less than :!(I0 pounds: 
 sows. :!(I0 iiounds. Boars and sows, six months old. not less than l."i(l 
 ponmls. Other ag<'s in ])roportion. 
 
 EEUKSIIIRES. 
 
 The first in\portation of Berlishircs into America of which we have any 
 record was in 1S2:'.. For scjme years this br(M'd was very popular, and 
 large importations were made But the careless, neglectful systems then 
 in vogue with too many I'.-irmers are not adapted to maintainingthe good 
 qualities given the lireed iiy English breeding and feeding, and deteriora- 
 tion followed, and the breed was evei-ywhere discarded. About ISCi.j new 
 importations were ni,-\de and the breed suddenly sprang into popularity 
 again, and is noAV widely disseminated throtigh all parts of the country. 
 When fine quality of meat is the object sought for the Berkshire probaldy 
 stands second to no other breed. Great improvement has ln'cn made in 
 size and symmetry in the past forty years, but the sjiirit of improvement 
 is still abroad and the standard of perfection is iilaced high. 
 
 m-ominent among the good qualities that seem to make them favorites 
 are: 
 
 1. (Jreat 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 aiv reiuaikiible for. tlieir prolificacy, as well as for being 
 careful mothers and good sucUlers. 
 
 4. The piys are strong, smart and active at birth uiul consequently 
 less liable to mishaps. 
 
 5. They fatten readily at any age, while they may be fed to any 
 reasonable weight desired. 
 
 6. Tlieir 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, esjjecially the larger ones. 
 They make the best feeding hogs possible. 
 
 Characteristics. — Head and face short and well dished; eyes large and 
 dark hazel 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 In-oad, full and long; legs 
 straight and strong; coat Arm, straight and smooth; color, black, with 
 white on feet, face, tip of tail and an occasional splash on arm; size, large 
 for age. Boar, two years old and over, not less than ■).">( I pounds: sow. 
 same age, 400 pounds. Boars, eighteen months old. :',^>i) pounds: sow, 
 same age, o2."i poimds. Boar, twelve months old, 300 pounds. 
 
 CHESTER WHITE. 
 
 The Chester County white hog is a native of Chester County, I'ennsyl- 
 vania. In the year 1818 a pair of fine white pigs was imported from Bed- 
 fordshire. England. They proved to be a good hog, and l)y careful selec- 
 tion and judicious crossing for many years the modern Chester White 
 was produced. They are appropriately classed \\ith the large lireeds, 
 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 ;ind graceful, and st,yle attradive; 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 
 
6 
 
 condition, not less tlian 450 pounds. Boars, eigliteen months old, to gooQ 
 4esh, 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 
 tlie country, but they are a hog of considerable merit, and are fancied by 
 good breeders lui-e 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 
 1hci-o was a strain of the Grazier. Subsequent crosses were made with 
 the Yorkshire and SufColk, the result being a purely white hog of medium 
 size. These pij;s. if pure bred, shoxild all have a direct descent from a sow 
 called Queen A'ictoria, v>-hich may be said to be the mother of the family. 
 They seem to suit breeders in the Eastern States, where a medium-sized 
 liog 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 
 l)ounds. Pigs, live to six months old, 140 to 160 poimds. 
 
 SUFFOLKS. 
 
 This is an old brecil of swine of English origin, and it is a true breeder. 
 It is probably the most populai' breed in England. It attains maturity at 
 an early age and is said to be alwaj's in condition to kill from the time 
 tlu'>- 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. 
 
 Tile I'.'ssex is a black hog, originating in the south of England. They 
 are very s(iuavely Imilt, fatten easily and Aveigh, when full grown, from 
 250 to 27.") povinds. 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 .Inly or August without hav- 
 ing their skin the leasl altecled, and they are never known to scald or 
 mange. They ha\e the power of transmitting to their progeny an excess 
 of their good qualities. They are very prolific. 
 
THIN RINDS. 
 
 The Thin Riud 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 Yorlc, where they were called the ring-middle hog, on ac- 
 count of having a white belt aroimd the body. 
 
 The type which is being bred by the American Thin Rind Association 
 came from New Jersey into Boone County, Ky., 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 clieap meats, and 
 that they have bred grossness down to the minimum. Early 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. 
 
 DUROO-JERSEYS. 
 
 The origin of the "red hog," known to-day as the Duroc-Jersey, can 
 not be positively traced, and was evidently unknown 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. 
 
Clai-k I'ctil's history of Jcrsey-lleds stales that in is:;:; tlicvc was a 
 pair of red pi.gs sliiiipetl to Sak-m, New Jersey. l)iit difl not state who was 
 the importei- or exporter. 
 
 The-qnestion arises in tlie mind of the intelligent inianiner liow tlie 
 r<'(l hogs known us the Jersey -Reds sprang from the progeny of tliis pair 
 of pigs. Oldest citizens of A\'indsor, Now 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 .Iers<■.^'. forcing the conclusion that there must have 
 been red hogs there prior to ISttli, or tliey would not have been the best 
 v;n-i<4y known to the farmers of thiit Stale at the time they were. The 
 name Duroc w.-is given i)y Isaa<- Kriidi. a jiromiuent farmer living in Mil- 
 ieu. Saratoga County, New York. He named them fen- a noted stallion 
 owned liy Henry Kelsey, in the town of Florida. Montgomery Coimty, 
 New York. Mr. Kelsey hjid a red sow with a litter of red pigs, claiming 
 he had iiiijiortcd the sire ami dam. !\lr. Frink l)OUght ii pair of pigs and 
 called them Durocs. ("onccrning their characteristics .Mr. J. I). Kiger 
 says: 
 
 "Many breeders who have al dilTi^rent times raised two or thi-ee varie- 
 ties of swine .-isserl that the Duroc-Jerseys are the best genernl-puri)ose 
 liogs in Anieric.-i, having a sti'onger constittition, being more prolific and 
 lieiler suckJers. As lireil to-day I liey grow faster when yomig and fatten 
 as I'e.-idily as a pig when mattu'cd, and will ]>nt on more flesli for a given 
 amonnt of feed than any other hog. 'I'liey are doubtless the most prolillc 
 of any l)rccd of swine in existence. Young sows usually farrow from 
 I'ight to Iwchi' pigs at a lillcr, ami Irom Icii to eighteen is not uncommon 
 for old sows. The pigs are very strong at birth, and the sow and pigs very 
 seldom need any attention at this time. They almost invarialily impart to 
 their offspring their wondei-fu! jirolitic l)reeding (pialilies; are good, quiet 
 molhcrs, supiilied willi .1 giMierous Mow of milk, r.-iisc hirge. even litters, 
 and olher lireeds wIkmi crossed with them ai-c greatl.\' improved in vigor, 
 and as lirccilers and fe<'ii"i-s." 
 
DISEASES OF THE PIG. 
 
 BY A. W. BITTING, D. V. M., I\t. D., AND R. A. CKAIG, D. V. M., PURDUE UNIVERSITY. 
 
 DISEASES OF THE MOUTH. 
 
 INFECTIOUS SORE MOUTH OP PIGS. 
 
 This disease is especially i)i-one to attack sucking pigs, and while no 
 special germ has e^•el■ been discovered which causes the trouble, the 
 history of the cases makes it seem very probable that tlie disease is 
 infectious. 
 
 Symptoms.— This disease is characterized by ulceration witliin 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. The disease extends inward to al)out the 
 line of union between the lip and jaw, and then runs forward. It 
 extends outward, involving the angle and the exposed mucous sur- 
 face to the line of growth of hair. In very liad 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 tlie 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 tliese ulcers are light colored, 
 circular spots, considerably elevated above the healthy tissue. After they 
 brealv down they become rough and irregular in shape and often ca\-er- 
 nous, and two or more of them may run together. The deep tissues ai'e 
 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 lie 
 cut off through that organ or the lips will be so swollen tliat 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; occa- 
 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. There is a bacterial disease of lambs 
 \ery much lilie this disease of the pig, and there is a disease of grown 
 animals also similar in character known to be due to disease gei-ms. 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 tlie 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 talcen 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 lieads 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 
 <rondition is most frequently seen, there may be very long, ' sharp teeth 
 present which it would be better to cut off. Dentition may also be talking 
 place at tliat time and the black tooth may be a shell, and there may be 
 iri'itation 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, etc.. 
 upon the teeth, so that Avheii 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, liolding the liead to one side while eating, insufficient 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 witli a 
 punch o]- cold cliigpl, as the latter method is almost sure to fracture the 
 .law. 
 
]1 
 
 DISEASK.S Oi'" THE STOMACH AND INTESTINES. 
 
 QASTRO IMTBSTINAL DISEASES. 
 
 The intestinal tract is subject to a great mauy diseases, but it is not 
 llie intention liere to go into details for pach one. The causes of nearly 
 an are much the same, the symptoms are so much alike that sometimes 
 tliey 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 vrith clay and hardened faeces; irritants, as lye, soap, washing 
 powders, etc., and injuries from without. 
 
 People seem to thinls; that because the hog has exceptional powers of 
 digestion that he can eat anything and can talie 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 ei'osion. 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 /emovsil of tlie offending 
 
1-2 
 
 material with tlie least Irritation possible. This usually requires a PW^a- 
 tive. aiul raw linseed oil or castor oil may be given— four ounces^ of le 
 fonner or oue ounce of the latter. Epsom salts, inauber salts, or Uochelle 
 salts in two-tablespoonful doses are more active and also more irritating. 
 C.-iloniel may be used if the case is m.t very urgent. The pam must 
 be relieved with laudanum-a teaspoonful every hour until quiet. In the 
 place of laudanum two grains of powdered opium may be administered. 
 There are many other sedatives that may be used, but when these will 
 not an.siver it is doubtful whether others will do any better. T'se soap- 
 suds in.iectiims. if necessary, to evacuale the bowels, (iive the pig all tlie 
 cold water it will drink, give no lood of any kind, and wlieii convaleseenee 
 l>egins give sweet slojis. 
 
 Colic is simply p:iin in the bowels without inflammation. Tlie causes 
 are llie same .-is those producing inflamniation. The symittonis are the 
 great uneasiness, squealing, stamping, gelling up and lying down, at- 
 lenqits 1o defecate and urinate an<l grinding of the teeth. The treatment 
 is ,1 good dose of laudanum. iTeasiirxniful for ^'li> to L'dd ])ound weight.! 
 
 INDIGESTION. 
 
 Indigestion may lie due to a variety of causes, principally <'Xposure, 
 unsuitable food and worms. It is characterized by impaired appetite, 
 tlie desire for unnatural food, as the e.\crement of chickens, chewing 
 rotten wood, I'ating clay and dirt, brick, etc., rooting, excessive greediness 
 and rapid eating, but without pro])er digeslive iiowers. The treatment is 
 to ])la<'e the pigs in a pen and limit the ipiantit.v of fiied given for a timi'. 
 (iive a variety. (Jive aeci'ss to salt, charcoal, and .ashes, and give an 
 (lUiiee (if the powdered sulphate of iron to each half bushel of the above 
 mixturi'. Uecovery will usually take place in a short time. 
 
 SCOUKS, OB DIAKKttEA. 
 
 Scours ni.-iy occur at any time after birth, and we have cases di'vel- 
 oping so soon that it would seem as though the pigs were born with the 
 affection. 
 
 Scours, or diarrhea, is .-i profuse and fre<iuent 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 diarrhe.-i. This condition is present as a symptom in many 
 other diseases. 
 
 When the disea.se 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^lied, 
 
13 
 
 by .ni'ttiii,!;- out into the grass when too young, by fcnnontt'cl I'ociil, ns slops 
 and mouldy corn, aft'eeting the mother's milk. When the pi^s become 
 old enough to eat and drink it is nearly always due to the feed, as old 
 iable 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 thai 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 i)igs 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 rough, and there is indisposition to move about much. 
 
 Treatment. — Scours, being a disease largely due to l)ad 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. A'ery little 
 corn 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 l)irth. 
 
 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. ilore 
 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 liy a purgative, and tlien give a seda- 
 tive. Practically, good results come from administering a tablespoonful 
 of laudanum 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 tlie sow. The addition of carbolic 
 acid to the slop at the rate of a tablespoonful for each gallon is also 
 advantageous. 
 
 CONSTIPATION. 
 
 Constipation is .iust the opposite condition from scours or diarrhea, 
 and is characterized by a diminution in the number of evacuations or in 
 the quantity dvu'ing a day. 
 
 It is caused by dry feed, lack of water, fever or paralysis. 
 
 Jt is a condition that is not hard to correct as a rule. The changing 
 
of food from dry grain to sloppy feed is usually sTifficient. The addition 
 of small quantities of oil meal to dry feed' will tend to keep the bowe 
 open. When medication is indicated Epsom, Rochelle or Glauber salts, 
 one or two tablespoonfuls, calomel, one to ten grains, castor oil, two taDle- 
 spoonsfuls, or raw linseed oil, four ounces, will be all thut is uccessao . 
 
 OTHER DISEASES. 
 
 Other disea^^es of tho abdominal organs are inUammation of llic pci-i- 
 toneum, or peritonitis. It Is an inflammation of the memlirane suiTouiul- 
 Ing th<. intestines and lining the cavity. The causes are exposure, cold, 
 extension of iuflamniation from other structures, and injuries, as in s;in.v- 
 ing, castration, el.-. It is difficult to distinguish from gastro-enteritis from 
 the symptoms. The treatment consists in letting the animal alone. 
 
 Hepatitis, or inflammation of the liver, may sometimes be diagnosed 
 liy 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 
 eases 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 
 lo it all the time, but will if received only occasionally. The meaty 
 taste ijrobably 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 
 1j.\- the stamping of the feet and the crying squeal. Vomiting nearly 
 iilways occurs, and diarrhea, with profuse watery stools, will come on if 
 (he hog lives long enough. When the animal stands the breathing will 
 lie very short. The posterior parts will become paralyzed and he will 
 drag himself from place to place. There will be convulsions (fits), during 
 \\-hich the body will be thrown about with great violence, and there will 
 lie frothing at tlie mouth. These convulsions usuall.v are of short dura- 
 liim, 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 
 duralioii of llie .'itlack niny be from a couple of hours to tbree or four 
 days. 
 
15 
 
 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 HE WASHING POWDEBS 
 
 It is a common practice to save the dish water as slop for bogs. 
 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 porlc production 
 in this and other central and western States as in the East, but is being 
 utilized more and more each year. Hogs fed upon such slops often siclven 
 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 all^ali 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 exarnination the lymphatic glands along the bi)wel 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 SBED. 
 
 While cotton seed finds no particular usage as a food foi- hogs, iu 
 this State, it is largely used in the South. It has a vei-y 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 
 
observed after fecli.m' cattle. Tlie cause of the trouble has uot beeu dis- 
 eovered, all atfiiiDts at j;vtting an active extract haviog proveu uusue- 
 ,-essf«l, and post-mortem examiuatlons failed to show any effects that 
 niislit lie attributed to the hulls. _ 
 
 Symptoms.-The symptoms vary somewhat ^vith the different animals. 
 In the ma.ioritv of cases the animals are found dead in their pens in from 
 ten to t«-elve hours after they had apparently been in the best of health, 
 lu the cases which have been observed throughout the whole course there 
 is first a moping dullness, staggering ,i;ait, labored breathing, spasmodic 
 in character, or generally called thumps, loss of sight, restlessness, walk- 
 ing slowly in a circle and running into olistructions. 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 BARIEY 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- 
 liance, 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 l)eards 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 iiarts 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 ]),-iss on, or the inflammation may be so severe as to 
 cause death. 
 
 The troulile is one that is not amenable to treatment except in those 
 cases in whicli tlic lieard is in the mouth. 
 
 EFFECTS OF COCKLE BURKS. 
 
 NuMK'rous arlicles liavc appeared in the K«-iiie breeders' .iournals 
 and .igricultural papers indicating tlial young (■(K-kl('-l)urrs were poison- 
 ous to hugs and calves. While the c(]ckle-l)urr is young and only three 
 or four incites high it is v<'r.v lleshy and lender, and relished by stock. 
 Tile claims of poisoning of stoclc attracted sutticieut attention tliat the 
 Indiana Ex])eriment Station made a i-heuiical examination and a feed- 
 ing test to determine the poisonous properties, but in both the results 
 
lY 
 
 were uegative. The young pliiuts, stripiKnl of the burrn, were fed (o 
 t-alves, piss, rabbits and guinea pijis- These were allowed all they 
 would eat. In no case was any untoward efteot noticed. \\'e 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 TARASITES. 
 
 THOKN HEADED WORM. 
 
 The thorn-headed worm is the largest of the several species that 
 infest the pig. The technical name is J-Jcliinorlipiichiis !/i(/as. The worm 
 is cylindrical and larger at the head end than at the tail. The females 
 are from iive 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 booklets 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 nmscnlar 
 coats. 
 
 The worm lays eggs that are passed with the faeces, and they have 
 an interesting history. They become mixed with the manure and are 
 eaten by the grub worm in the dung hill or 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 .lune 
 bugs sets free this parasite and thus becomes affected. Hogs are not 
 generally affected with the parasite, l)Ut those pasturing upon closer 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 dozijn oi- more of these parasites, while other hogs in the 
 neighborhood may bo comparatively free. Some seasons in which we find 
 great numbers of grubs we may have the hogs quite generally afCected. 
 This was true for 18! m;. Avlien the loss upon sausage casings alone due 
 to this cause resulted iu a loss of about $7,000 to the business of a single 
 pacliing 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 m yoimg 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 
 can 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 
 lie tried hi place of the turpentine and in the same manner. 
 
 THE LVMBRICOID WOKM. 
 
 The large round worm is known as Ascaris siiilla-. or lumbricoid worm. 
 This worm is said liy 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 intesiine, but is 
 migratory aiul may get into the stomach or pass out of the rectum. 
 It lays eggs and these pass out of the body with the faeces and after a 
 lime undergo>hanges and are probably taken in with the water or while 
 i-ooting 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 jiigs ii iu;iy be a depraved appetite as to the char- 
 neter 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 indiealcd by restlessness, and thi^y may become eniss. In a few 
 autopsies it has seemed as though they had caused obstruction 
 
 Treatment.-The trentment is the same as for the thorn-headed worm 
 
■J!) 
 
 PIN WORM — Oesnphayoiloma Dentatum. 
 
 This small worm Inliabits the caecum and colon of the hog and is very 
 small. The male is only from one-fourlh 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 lie present in large numbers without causing 
 recognizable symptoms. 
 
 WHIP WORM — Ti iehocephahs Orenalus. 
 
 This is the worm so coninionly seen in the large Intestine. The worm 
 is small, being about one and a lialf inches long, fairly stout at one end 
 and tapering to a point at the other. The worm produces eggs that may 
 liatch in the intestine and become an adult in about four weelis. 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. 
 
 While the swine breeder is inclined to attribute many cases of weals; 
 bacli and paralysis to Isidney 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 liidney worm is Htephanurvs dentatus. The male is from three- 
 foui'ths to one and a fourth inches long, and the female from one and a 
 forrth 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. 
 
 liyiATiinS. OR BLAPDER WORMS. 
 
 It is not uncommon upon butchering or upon autopsy to find the liver 
 oi- some other organ studded with small cysts or bladder-lilcc formations. 
 These contain the so-called bladder worms (Jicliinococciif: polymoriihiia) 
 and are the cystic state of the tape-worm of the dog (Taenia eohhiocdvcim). 
 
 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 Dy 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 tlie special point of 
 
20 
 
 atl.-u-k. Tlu' lunsis, kldm^vs. nmsclcs, ami even the brain may be attacked 
 Tl].. l>Iail(lris lonn very slowly ami oausc c-ousidei-abU' enlai-.tivmcut ol 
 tbo ov^au. Tho liver mav be increased to ten or twenty times its normal 
 siice. The inngs will become more solid. The bladders consist ot! a fan'ly 
 st(,ut membrane and contain a watery fluid. The mother reproduces and 
 causes ilanyhter cells, and these in turn reproduce, so that there Avdl be 
 several parasites inside of one cyst. The <-ysts may vary from the size of 
 a g-rain of wheat to the size of an egg. They may occur inside an organ 
 as' well us on the outside. 
 
 Usually there are no distinguishing symptcmis by which the case may 
 be diagnosed during life. The symptoms present are not different from 
 that of other iliseases. When the brain is affected the head is carried 
 twisted and to one side, later gradually developing paralysis on one side, 
 and tinally profound nervous symptoms. 
 
 There is no treatment for affected animals. It can be prevented by 
 keeping dogs away. 
 
 The affected organs of a larcass 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 Uie human. Measles in the pig is a parasitic disease due to 
 the ('usticci'ciiK cclliilosdf. the larval form of the Tiiciiin s(/Iiiiin or tape- 
 worm in man. 
 
 The cause of the disease is the eating of human excrement which con- 
 tains segments of the tapi'-A\orm. llcigs ttnding excrement about barns 
 or pens, or having access to privies may become infected. The disease is 
 of very rare occurrence in this couuti'v. compared with other countries, 
 as people are seldom affected and more i-ire is exercised in preventing 
 bogs gaining .-ucess to faecal deposits. This is (me of the diseases which 
 government inspectors constantly search for. as the eating of measly 
 pork, if not well ciMiked, will result in the development of the tapeworm 
 in tlie human. 
 
 The tape worm segments, when they re;i<h the hog's intestines, are 
 digested and liber.-ite tin' thousands of eggs, ami thesi' begin to develop 
 and lo nngrate from the intestine tcj all parts of the body— the intestines, 
 diaphr.-igm 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 kimwn liow long they can live in this condition, but it seems probable 
 that it nniy be for years. 
 
 Sympt,.nis.-'l'heie are n,. symptoms p,-,„l„eed which are .■s])eci-.lly 
 characteristic of this dis.^ase. ;\lnny hogs never show any ill health as 
 a result of infection, and tiiose that do, present symptoms that mio-ht nmre 
 readily be mistaken for some other altection. The svmptoms as" usually 
 
21 
 
 described are a hoarse voice, falling out of (he hair, depression, general 
 weakness, iiiappeteuey, paleness of the biieeal memlarane, anaemia (blood- 
 lessuess), emaciation (starvation), oedema (swelling) of the hearl, neok 
 and shoulders, etc., 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 sm;ill granules in the ^-issues, and the microscope is iieci'ssary 
 to reveal the head, hooks, etc. 
 
 Such meat should not he used for food. There Is no treatment. 
 
 TRICHINA. 
 
 ^Yhile v,'c have no means of diagnosing cause of trichina in the pig 
 Iiefore it is killed, we are still under the necessity of <-alling attention 
 to .-i disease that uecessitales an e.xpenditui'e of several million dollars 
 for the inspection of pork in order that our meat ])roducts may lie 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 inli^stines, and an encysted state in llie muscles. In 
 both states they are too small to lie detected with the naked eye. The 
 development of the case of triciiiiia when it starts with a loiece of nu'at 
 is as follows. The encysted trichinae taken into llie 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 emliryos appear. It is estimated that a single female produces 
 l,.~il)0 eggs. The life of the pai'asites here is about five or six weeks. At 
 the end of about seven days the parasiti'S 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 liv^ for years. 
 
 The trichina is probably- spread In a herd by the pigs eating food 
 soiled by the droppings of other hogs, by e.ating mice, rats and other 
 rodents, and by eating the offal from slaughter houses. Jlice and rats 
 are quite frequently affected, iiud 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 ivhicu we find the infection in greatest abundance is 
 in the diaphragm and tlie tenderloin. The hams and shoulders, too, be- 
 come jrffected 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, snow, 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 con- 
 tract colds easily. Thii'd, 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 
 
23 
 
 throat, parasites may cause bronchitis and pneumonia, and hog cholera 
 niiiy be complicated by pneumonia and pleurisy. 
 
 CORTZA. 
 
 In coi-yza 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. 
 
 CATABBH. 
 
 Catarrh is like coryza in the early stage, but the disease tends to in- 
 volve deeper structui'es 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 not 
 run any well defined course. 
 
 SOKE 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, uoisy breathing and a greatly swollen 
 thx'oat. 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 difliculty 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 iii-fseiit. An attack may continue tlirough a winter, or through a 
 summer season if it slioulcl be dry and dusty. 
 
 PNEUMONIA. 
 
 rncumoni.M 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 
 distin.uiiishing feature from the diseases already mentioned. There is 
 conjihing 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 l>rings uj) much mucus. The appetite remains only fair, but emacia- 
 tion follows q\iickly. 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 
 tlesli liave ji good chance for recovery. The disease may involve only one 
 lung oi- parts of both. 
 
 PLEURISY. 
 
 Tills is a much more common affection than is generally suspected. 
 It is an inflammation of the meml)rane covering the lungs and lining 
 tlie chest cavity. Tlie outset of tJiis affection is seldom observed, and 
 when discovered the symptoms are those of pain. The breathing is 
 characteristic, the breath is sliort and jerky, the ribs are held rigid, 
 and there is the large movement of the flank often ending in a quick jerk, 
 as in thunii>s. There i.s a cough, but it is cut off suddenly as if suppressed. 
 Thei'e is sometimes lameness in one or the other of the fore legs. Tbe 
 appetite is fair and the general appearance may be good. The attack 
 runs its coui'se in from aliout nine days to two weeks. 
 
 A post-mortem in a c.-ise of bronchitis would show a reddened, in- 
 flamed trache;i and larger and smaller bronchial tubes, with more or less 
 Irolhy mucus, but tlie organ will float. In pneumonia the lung sulj- 
 Ktance will be found to be involved and the affected area will be solid and 
 liver like. The air spaces are comi^letely "filled. The inflammation may 
 involve the whole of tlie right or left side, more often only a portion of 
 either lobe ;ind but rarely both lobes. Such a lung when placed in water, 
 will not float. Sometimes aliscesses form in the affected areas and may 
 contain liquid or chee.sy pus. In pleurisy there is thickening of the mem- 
 brane covering the lungs or lining the ribs, adhesions between the lungs 
 and rilis, and fluid in the cliest. 
 
 COUGH. 
 
 A cough is not a disease of itself, but is a symptom of some disease. 
 It is nature's method of gvlting 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 
 
due to u constautly overfull stomneb. It may be due to parasites. The 
 eougb should not be treated of itself but the cause producing it. A ner- 
 vous cough, or a wliooplng cough has often lieen described in swine ■ 
 journsils, but we are of the opinion that in the majority of cases, at any 
 rate, this condition is due to parasites. 
 
 Treatment.-^The treatment of respiratory diseases niiLst 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 coiyza and catarrh prac- 
 tically needs no treatment. In the sore tliroat, bronchitis, pneumonia and 
 pleuri.sy, it is usually advisable to begin by emptying the l)owels Ijefore 
 they become constipated, and this can be done liy a tablesisoonful of 
 epsoni 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 xjrobably 
 nothing acts better in tlie liog than at-onite. The dose is from ten to 
 tifteen drops of the tincture for eacli one hundred and fifty pounds. This 
 may be repeated e\'ery four hours. In the sore throat, bronchitis and 
 pleurisy, belladonna may be combined with it in the same quantity. Each 
 case should be treatt'd upon its own merits, and many remedies might 
 be prescribed, but for a general treatment applical)le to the great majority 
 (nine-tenths) we can recommend nothing better than the above. 
 
 LUNG WORMS. 
 
 Tlie pig is sometimes attaclied by a parasite which affects tlie smaller 
 broncliial tubes and gives rise to greater or less irritation and may be the 
 cause of considerable loss. A^'c huxe 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 pre\a- 
 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 StroiujijUin ■ imra- 
 doxus. 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 
 or 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 montlis 
 in water and that they may be dried upon hay for a year aiid 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- 
 
2G 
 
 fectcd while driuking surface water or rooting in the mud. The favorite 
 point of attaclc of the lung worm Is the bronchi at the apex or forward 
 lobe but they may involve any portion. Their 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 enca'psuled and later we have a cheesy 
 mass as a remnailt. In iiu nfftcted lung wi' may find small tubercles 
 throughout its substance dno 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 
 ( uberculosis at a careless post-mortem. 
 
 The Symptoms.— The trouble is bu-gely 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 fj-equently in the .iournals 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- 
 lilication often ensues and causes death. In 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 
 I he 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 altack. Medication is of little value, although 
 all sortK of fumigations have been recommended. A fumigation of tar 
 or turpentine may be tried if desired. 
 
 SNIFF1.es- SNUFFI.es— BUI.I.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 
 
occurring at irregular intervals. Tliere 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 attaclis, 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 mem- 
 brane lining the nasal chambers to be greatly thickened, practically block- 
 ing the air passages. The turbinates and th^ septum become so crowded 
 by the uneven pressure that they are deformed. The effect is to produce 
 a blunt, thickened, more or less twisted nose, depending upon the uneven 
 changes in the different bones. 
 
 In the rachitic form we have essentially tiie 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 
 
28 
 
 rccdvri' will not 1)1" worth I'c-eding in nine cases out of ten. Those who 
 wish to try \i> save them should put the pigs upon a goocl pasture aud feed 
 sweet iiiillc. Corn should not be given, or, if it be given, there should be 
 oil meal added to balance the ration. If pasture can not l)e 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 ttirpentine, kerosene and 
 ammonia in sufHcieut lard b. make it stiff has been recommended as an 
 application to the face. This is i-epeatcd twice a week for a month. 
 
 DISE.VSBS OF THK SKIN. 
 
 LICF. 
 
 The hog loiisc (Hiiciiiiiloiiiiiiii iiriiis) is the largest niemlier of Hie louse 
 I'umily. It has a vei'y large, elongate oval liody. with a long, narrow 
 rounded head. The heiid and body are yellowish gray, with brownish 
 spots, giving the whole a rusty appearance. The legs are quite strong 
 and the fellow is cn])able of moving about with considerable rapidity. 
 The favorite points of attack are along the lower part of the neck, under 
 ;ind behind the fore legs, and on the belly. Tlicy may be fomul on any 
 part of the body. The I'ggs are large and white in color until soiled and 
 are attached to the hair. As far as known the hog louse lives only a 
 shorl time and does not reproduce off of the bod.v of the hog. It is not pro- 
 duced liy bad food or .-i poorly nourished liod.v, l)ut is conve.ved from one 
 animal to another. Some liei-ds may be entirely e.\enq)t from the para- 
 site, while others ma.v be greatly annoyed. The louse is a sci'ious handi- 
 ca|i to growing pigs, foi- when tliey are present in large numbers they 
 irritate the skin and cause sxn-h itching as to interf(,n'e with the appetite 
 and general nutrition so th.-it the animal iiia.v Iiecome very poor. 
 
 Treatment. — The louse is easily killed aud at little e.\i»ense. The 
 nu'tliod to pursue should depend in jiart upon the nnndier of hogs lo be 
 Ire.-ilcd. Kerosene or coal oil is a good a.geni and will answer very well 
 when only a few ai'c to lie treated. The hogs nniy he sprinkled or the 
 beds spriidiled fl-ith a spraying appar.ilus or w.-itering pot. As all parts 
 can not be reached easily liy this method, the operation must be repeated. 
 An ingenious method of applying the oil is by means of the rubbing iJost. 
 ,V good scjlid oak post a foot or .1 foot and a half in height is placed in 
 ]iosilion in the hog lot. One liole is bored in the to]) lo a dejith of about 
 eight inches and two .-it right .-niglcs from the sides at tlie bottom of 
 lire N'crlical hole. Sol'l i)int' pins arc driven in the side holes. The upright 
 liolc is hllcil Willi kerosene ;iiid stoppci'cd. .Next .1 biu-l;i]) strip eight or 
 leu inches wide is wrapi)ed around the |iost over the side plu:;s. This 
 after a litlle time liccomes so.-iked wilh kerosene .-ind the pigs Avill rub 
 against it at the place where it will do the most good. 
 
2!) 
 
 If n large number of hogjs are to be treated then crude petroleum is 
 the clieapest material and may be sprayed on or still more effectively 
 applied by the dip. A sheep dippins vat is sunk into the ground and a 
 false bottom placed in the vat so tjiat it will not be over three feet deep. 
 The vat is then filled with water to the desii-ed depth and about an incli 
 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 tliis 
 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 ereolin may be used in the same 
 manner, These are Zennoleum, chloronaptholeum, milk-oil, creosote, 
 Daytholeuui, cresa alba, taroleum, etc. 
 
 ^'^'hen pigs only a few weeks old are to Vio dipped they may be caught 
 and Immersed in a barrel. There is no doubt but that the desti-nction 
 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 ease. 
 
 Mange is caused by a parasite (tSarco/itrs ncahei. var. fniin), 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 ears, 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 niaj' 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 
 becomes deeply wrinkled, the hairs loosen and mat together. In an old 
 ease the animal looks as though he had been whitewashed several times 
 and gotten dirty. 
 
 The scab parasite lives underneath the surface of the skin, multiplies 
 rapidly and the irritation ijroduced causes this immense scurf. The para- 
 site can not be communicated to other animals and live more than one 
 generation. 
 
 Treatment. — The treatment consists in a good scrubbing -with soap 
 and the application of sulphur or nitrate of lead ointment. The ereolin 
 dip may also be used. 
 
 URTICAKIA. NETTLE RASH. SURFEIT. 
 
 This aifection is marked by the more or less sudden apijearance of 
 blotches on the skin and these may disappear as suddenly as they came. 
 These are usually accompanied by digestive disturbances and fever. 
 
Symptoms.--'riic diist'l, is without Wiiniing, usually coming on in a 
 uiglit. The upiJor part of tlie body is the part most likely to be affected. 
 These blotches ave 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 sRin 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 tablespooufuls of salts and follow by giving 
 ten drops of Fowler's solution of arsenic twice a day. 
 
 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. 
 
 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 e\idence as yet that the hog has such diseases as measles, 
 diphtheria, and a number of other eruptive diseases that have been 
 ascribed.to him. 
 
 SORE TAIM. 
 
 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 iu 
 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 
 wo frequently have a cracked and irrital)le .sliin, rougli hair and an 
 unthrifty condition. 
 
Treatment.— The treatment divides itself into prevention and tlie cure 
 of tlie attack. Tlie 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. 
 
 niSBASBS OF THE NERVOUS SYSTEM. 
 
 PARALYSIS. 
 
 Paralysis usually occurs in 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 ^vitnessed this condition a luiinber of times 
 upon the arrival of breeding hogs and at fairs if the hog had Ijc^en in the 
 crate for a long time. Sometimes the recipients of such hogs claim 
 breeders have not sent sound liogs when they arrive in such condition. 
 They may have left the premises of tlie shipper apparently all right. It is 
 also due to lack of exercise, as scon in brood sow.s confined in small 
 pens prior to farrowing. Some also 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 raie, 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 confined 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 
 ease 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 
 iu 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 
 
liowels liec-ome constipated to a greater or less extent, depending upon 
 the amount of paralytic involvement. The animal, upon trying to move, 
 will squeal, but tlic cluiractcr of the squeal does not indicate pain. Pres- 
 sure over the affected i-esions does not indicate pain. The case will drag 
 alonj; 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, 1o reduce the feed to a very small quantity 
 and that given pieferalrly 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 
 Iwici' a diiy for a week or ten days. This will he 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 g-iven in twenty-grain doses, twice a day after the first 
 weelv, to good advantage. Turn the hog over occasionally but do not try 
 to foi'ce it to walk, as it will do so as soon as able. After recovery keep 
 it nw.-iy from otlici' animals for two weeks. 
 
 CHOBEA. 
 
 This affection 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, btit are probably due 
 to errors in development and excessive fattening at an early period and 
 to lack of exercise. 
 
 Symptoms.— The disease is cliaracterized by sjiasmodic movements 
 of some pari of the l)()d.v, as the head or one or more legs. The head is 
 most often affected and is jerked to one side and Is sometimes accompanied 
 Iiy wry neck. The jerking may come in (jtiick 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 ijlaee more or less constantly during the waking 
 hoiu's. If a leg lie 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 affecled may be in good condition when the trouble first 
 develops, but often they become thin and puny. The best treatment is 
 to turn such c:ises out on clover pasture, to give plenty of milk and little 
 or no corn. As tlu^y get older they get better without, medicinal treat- 
 ment. \\'eakly pigs are hardly worth their keeping. 
 
83 
 
 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 tv^o 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. 
 
 Treatment.— 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 — riTS. 
 
 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 mucn 
 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. 
 
 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. 
 
?A 
 
 The nature of this disease has not been fully determined, some con- 
 Mdering it a heart disease and otliers a nervous disease. The writer is 
 inclined to the latter view ;md that it is due to spasm of the diaphragm, 
 probably due to pressure. 
 
 Symptoms.— The symptom is the sudden jerking movement m the 
 flank. When the pig is standing quietly the jerk is very noticeable and 
 may ))(■ of such violence as to move the whole body backward and for- 
 ward. It may be aciompanied 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 
 tlie stomach is emp'T- 
 
 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 litt'!rs from mothers that are exceptionally heavy 
 milkers, and always in the fattest, pi'ettiest pig in the bunch. It never 
 (ir rarely ever occurs in pigs that are" farrowed out of doors in the field 
 or woods, whci-e 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 
 to a ferlain 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 
 llie lungs and ribs become adherent to a greater or less extent. 
 
 Treatment. — The tri'Utment requires an increase in the exercise. As 
 soon as the first symiJtoms develop the pig should be picked out of its 
 lied 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. 
 
 DISEASES OP 'J'HE RBPRODUGTIVE SYSTEM. 
 
 ABORTION. 
 
 .\bortion 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 up" 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 suffl- ' 
 cient violence to cause abortion, as the sow does not abort easily. After 
 
35 
 
 an outbreak of cliolera we expect a considerable percentage of abortion. 
 Wbile an infections abortion of the sow lias 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 witliin 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 disturliance thau in normal labor and unless the swollen 
 genitals and the expelled foetuses are seen the first warning of such an 
 accident may lie the recurrence of heat. Infections abortions seem lo 
 occur most frequently at the end of the second month. 
 
 Yeiy 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 I'emovo 
 aborting sows from tlie herd upon the assumption tliat it may be infec- 
 tious and that the presence of such an animal may be a menace to otheis. 
 
 BABRGNNESS. 
 
 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 hv. 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 malie 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 OP THE UTERUS OK 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. Talce 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 reblnd 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 cases 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, 4s 
 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 dlfiiculty 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. 
 
 For sore teats wash with creolln 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 milli 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 wealiness 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 aflfection 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 squeat The leg may be handled 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 upo]i 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 
 aft'ected animals from the herd in order to secure quietude and providing 
 dry, warm quarters. A purgative should be administered, as calomel one 
 1o 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 aftei' birtli, 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 .ioint 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 
 ,iud in this event the .I'oints seem to suffer most. When the pus is localized 
 about the uml)ilicus 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 develojicd, fever, loss ot 
 appetite, usually diarrhea and great weakness. In the more severe cases 
 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 breali 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 feAv 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 freiiuent 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 eases 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 instincts 
 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. 
 
 Symptoms.— Anthrax nearly always occurs as a result of inoculation 
 through the mouth or throat. AVe 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 sufCocation. 
 Burn the carcass. 
 
 HOG CHOLERA AND SWINE PLAGUE. 
 
 When and where hog cholera had its orogin no one will ever tie ahle 
 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 — ie 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. 
 
 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 he 
 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 tlie losses in the different years 
 have been as follows: 
 
 Year. Number. 
 
 1883 288,286 
 
 1884 351,156 
 
 1885 326,555 
 
 1886 402,164 
 
 1887 512,692 
 
 1888 326,359 
 
 1889 247,114 
 
 1890 256,991 
 
 1895 278,143 
 
 1896 580,267 
 
 1897 899,457 
 
 1898 372,868 
 
 1899 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 
 all 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 
 
43 
 
 caiispd by the germ or bacillus oi hog cholera and swine plague by the 
 geni! or bacillus of swiuc 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 ue 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 mouths. 
 
 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 sufficient 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. 
 
 THE EFFECT OP THE GERMS UPON THE BODY. 
 
 The germs of hog cholera are found in the blood and in the interual 
 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 
 
43 
 
 ofe 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 difficulty 
 in detecting cholera carcasses while hanging upon the gambrel. Another 
 charactei-istic 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 Pyeriau 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 thei-e 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 laeces. 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. Furthermore, 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. 
 
44 
 
 THE LIFE OF THE GERMS OUTSIDE OT 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 tlie 
 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, more 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 GBKMS ENTEB 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 hot seriously affected. If the germs be placed upon food 
 or in drinking wafer 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. 
 
 ACCESSOKY 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 Iowa "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 contirmatory evidence of the bad influence of a corn diet. In 1897, 
 the statistics showed that the losses were just the reverse from those in 
 ]8!)(i; that the pi.ss fed uiioii corn suffered least. This disiiroved the con- 
 clusion of the previous year. As farmers feed in essentially Ihc same way 
 each year, it would lie but rational to expect that the losses would bo 
 about the same if the feed was a causative factor. Neither is the sudden 
 changing of feed a causative factor, as Ave have not yel had a single re- 
 l)ort of an outbreak of cholera at any exjieriment station as a result of 
 a sudden and I'adical change of feed. The feeding of green corn or all 
 corn can not be considered a wise health measure. When green corn is 
 led it should be with the same precautions as in the feeding of cattle- 
 beginning A'r^idually 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 tlie way for (he cholera germ. .Vnj' injudicious manage- 
 ment in any kind of feeding will have the same effect. The hog needs 
 a variety of food for streiis'th and health and I hose best prepared to fui'- 
 nish it will probably fare best. 
 
 The hog needs some shelter; it need not be elabora((>, soniethino' to 
 brcMk the scorching snn or beating slorni, to have dry quarters in which 
 
4T 
 
 to sleep and a clean floor from which to eat. The strawstack is the 
 poorest shelter that can be pVovidod, as it furnislK's a place In which to 
 pile up and be burled, 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 dilTerence 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. All 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 cnn 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 unclean cars, exhibiting at fairs, etc. 
 Some of these means are not 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 si reams and surface water supplies. I have emphasized this 
 point often Imt it will bear repetition. It has been known tor some time 
 (hat there was a relationship between tlie water supply and the disease, 
 but it is only since the investigations by this station were uudertalien that 
 the real facts have been ascertained. In 1895 the 00 townships bordering 
 upon the Wabash, from Cass County to its mouth, sliow a loss of 150 
 head out of every 1,000 produced: 47 townships in tlie second tier re- 
 moved from the river show a loss of 100 head per l.Ooi), or 50 per cent, 
 more loss in the first tier than in the second tier. In 3896 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 138 hogs per 1,000, 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 
 lork of the White River lost 200 hogs per 1,000; 58 townships in the 
 second tier lost 150, and 42 townsliips in the (liird tier lost 109; thns mnk- 
 
48 
 
 ing 33 per cent, more loss in the first than in the second, and 83 per cent, 
 more loss than iu 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 evi- 
 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 wallow 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 origin 
 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 ii' 
 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- 
 uisbing 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. This is pre- 
 sented in the following tables: 
 
 1883-1890. 
 
 Number of Hoae Number of Per cent. 
 
 Per Square Mile, Counties, of Loss, 
 
 1-24 1 8.1 
 
 25-49 7 4.5 
 
 50-74 ' 20. 5.9 
 
 75-99 12 9.1 
 
 100-124 16 8.3 
 
 125-149 11 7.9 
 
 150-174 7 8.1 
 
 175-199 10 8.8 
 
 200-224 8 10. 
 
 1895-1897. 
 
 1-24 2 7.7 
 
 25-49 22 ; ■ . . 9-1 
 
 50-74 18 11-1 
 
 75-99 16 17.9 
 
 100-124 12 19.2 
 
 125-149 8 17.3 
 
 150-174 7 21.6 
 
 175-199 4 22.2 
 
 200-224 3 26. 
 
 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. It is not possible to tell 
 
 4— Swine. 
 
50 
 
 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 vs^hen 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, etc., 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 vyagon 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 gci-ms 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 from 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 
 large stockyards and the jnajority of shipping cars are permanently in- 
 fected with disease and no matter how healthy the hogs may have been 
 when they started from home Ihey couie in contact with infection and 
 should never be withdrawn frcjm 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 ciuising new outbreaks of disease. I made this n 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 imder our control '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 examiuation 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 earLliy substances. The hog lies about more than 
 usual, hiding in fence corners, under litter, and in out of the way places. 
 If he should have access to a manure pile, that will be a fa^-orite 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 ofC. 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, usually 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 
 
S3 
 
 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 bodj become gangrenous. 
 While the disease presents some of the symptoms of cholera, the localiza- 
 tion of the trouble Is suflacient 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. Offer sows loose the litter of pigs which 
 they may he 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. 
 
 TBEATMBNT. 
 
 The treatment naturally divides itself into medicinal, hygienic and 
 preventive. The medicinal is the least Important as we have no spe- 
 
r, I- 
 
 cific for the disease. Veterinarians who have 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 he 
 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 
 worliers, baclied by large sums of money and every facility for investiga- 
 tion, we have more than one hundred sure-cure cholera remedies upoii 
 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 
 a new 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. 
 
 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 worlv over all 
 the conditions. Without going into details, it may be said that none 
 of them fulfilled their claims. Some were positively injurious. Many 
 
of them seemingly did good upon some herds and if a hurried conclusio!) 
 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 lilie 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. 
 
 Carbolic acid and lilie preparations are disinfectants and not cures. 
 
 The treatment of inoculating worn-out horses with cholera germs, 
 liilling 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 liliewise 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 attacli confers immunity against subsequent attacks. 
 Vaccination has been used against smallpox iu tlie 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 been 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. 
 
 THB ANTI-HOG CHOLERA SERUM. 
 
 The serum treatment of hog cholera was probably first demonstrated 
 by Dr. Peters in 3896, and the same work undertaken at almost the same 
 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. 
 
 IMItrCNIZATION 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 carcass 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 
 
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 
 pastpre aud 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, carbolic acid, etc., 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 inle can be laid down for guidance as to the time when pens, etc., 
 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 .n fresh outbreak would 
 l>c started. If the place is thoroughly cleaned and disinfec'ted and is well 
 lighted a few weeks will be sufficient, but when it is feasible it is better 
 
59 
 
 not to attempt it again during tlie same season. Experience tias sliown 
 tliat 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 
 marliet 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 affected 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 cars should 
 be regarded as permanently infected places. Breeding stock should 
 always be kept in (juarantine 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 sonic con- 
 trol over hog cholera and swine plague. The precedent is cited that tlie 
 government stamped out pleuropneumonia in cattle and has saved mil- 
 lions of dollars to the cattle Interests. The difCerent 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 tliere are otlaer 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. Outhreaka. Hogs Slaughtered. 
 
 1894 5,682 56,296 
 
 1895 6,305 69,931 
 
 1896 5,166 79,286 
 
 1897 2,155 40,764 
 
 1898 2,514 43,756 
 
 1899 2,243 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 will 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, etc. 
 
 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 
 
 tlon of pens, etc., 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 present- 
 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. 
 
 CASTBATION. 
 
 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 
 
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 tp^lieep the bowels open and 
 ]ii-event 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 foxir 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 
 inch 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 .ierk 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 follow 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 in 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- 
 l)olic 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. The 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 described. 
 
03 
 
 SPAYING. 
 
 Spaying Is pel-formed Tor 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 al)out 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 
 Khould be just sufficiently large to admit the finger. The forefinger of 
 tlie left hand is introduced and follows the bacli. 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 once, pass the finger backward 
 toward the bladder and search for the uterus (pig bed) and follow it for- 
 ward to iis termination at the ovary. Remove tlie ovary by tearing it off 
 with the finger or cutting it ofC 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 
 tlie same as in spaying the bitch. The method is to hang the^ig 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. 
 
 KUPTUBB 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 tliere 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 sui'est. 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 iiarts thoroughly with carbolized water, have the instruments 
 clean and the hands clean. When carefully done, using such precautions, 
 the loss is very low. 
 
 ENIiAKGED PBEPUCE. 
 
 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 becpme cheesy and remain there indefinitely. Sometimes the enlarge- 
 ment becomes so great as 1o 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. 
 
 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 
 
 tnould Jt 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 in 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. 
 
66 
 
 ^ 
 
 §^ 
 
 ftn 
 
 ^^ 
 
 ^ 
 
 
 &:. 
 
 ^J 
 
 33 
 
 
 o 
 
 
 joito -*co«o 
 
 5;^ SSg S.So 
 
 S2"= S" S"^ 
 
 U3.-IU5 rHCOO OOJt-H 
 -^■^-^ SSfcfsi SH^^ 
 
 
 rt'° H'O 
 
 S3S 
 
 CO 093 «i'^° 
 irsi-i CO 
 
 iprHCO 93-^0 
 
 COCN^ NO^ <^£a.rs 
 
 
 ecNt— 
 
 
 
 CTlt-r-* 
 
 
 
 c«^* 
 
 "SS» 
 
 t^'-S 
 
 tSSj; 
 
 b^y- 
 
 cat- 
 
 01 CM 
 
 M'" 
 
 i-Hl-H 
 
 SS<^ 
 
 
 
 COOCQ -rtf^CllO CqOOOi iQrHlr~ OaOSCO COOSO i— ICOt- OllOl— I tDinoO 
 
 ooeoZ-!- SrH^ »f2«>_: QO'-ii^ t~c»~" '-"M,,-,* r*co_; Sro^ ®co • 
 
 ;^to O T-j_N_g '^I'-lJo '^■^C^ "^^^^ ^J=^ ^ '^^'^I^I "^ *^^ '^'^^3 
 
 ■^-rjT <^«5 rHCO ' irO<X» OOi— ( CO -HH^CO COt— J>-(M 
 
 co-!t<rH t-cqto oo-rt<-* i-iNeq i-(OJ-tH t-tooa co-»*<cti cooi-i i-i(ni> 
 
 I— »i— 1_: lOOi-^ -#_j_: ci'^tJ. coco_; 0£— _^ q>oo^ t^t-_: i-hco ■ 
 
 QOCO 
 
 Oco 
 
 s 
 
 «D 00 <3i Ss CO CO §5 a-_i^ 
 Oil— ( 01 COOi 
 
 
 aa-^ 
 
 (Mi-H ■ 
 
 COOtO 
 CO-sH^ 
 
 t-oeo 1— (lOQO 
 
 CTico • 01:~_,: 
 
 oTco locg 
 
 CO -if 
 
 '^COi^ t~CO- i-ii-I' 
 Ol"*'^ OmC^ r-fi-H'-' 
 
 OlCOi-l 
 
 
 OOCO* GO«3„ 3+'CQ- 
 
 oTco C30C0 coeT 
 
 COi-H'-' 
 
 Oi-HQO 
 
 oTto 
 
 t-^CO 
 
 C<lCOlO (MOCO COtDOi 
 
 23=» SSt^ Sgoti 
 
 t-Td^^ CO-^ Oi-v^ 
 
 
 coco • 
 to in CO 
 
 coco 
 
 CTiCO ■ 
 
 coiciq 
 COOi 
 
 CO CO 10 
 
 CDCO°0 
 
 COlQt- 
 
 312=0 
 
 SCOO 
 
 MCOCO --«OCD 
 OSi-H - OCO • 
 
 t-oco 
 0000.^ 
 
 0000^- 
 
 Nco 
 
 trao»co 
 
 01 (M • 
 
 01-* 
 
 2 CJCD*^ co- 
 
 co 01 01 
 
 coo 
 
 COCDrH 
 
 
 
 '^'^23 "^y^,*^ CD 10"^ OJ_CO<^ COr- 
 
 epocq 
 oi> 
 
 (MCOr-H 
 
 ajco(N 
 
 IN CO CD 
 COC^^ 
 
 OOOi-H COCat- 
 
 eocj 
 
 OrH 
 
 coin CO 
 (Meo<M 
 
 OiDUa 
 
 COCO ■ «!!>_; 
 lOCD COTfT 
 
 
 5^co 
 
 S^c^l^ 
 
 COlO 
 
 
 
 43 
 
 ■Td ^ 
 
 '3^3'^ 
 
 ivM 
 
 ^'d ^ 
 
 a 
 
 a 
 ■« :.5 s 
 
 a-^?. Hi^g ji'^g iS'^g 
 -3^ Liz o'S" la" 
 ^oj3 ggs ^^s i-ss 
 
 ShPM -gHllH -SHAh ^hp^ 
 Jj g d o 
 
 PQ M S (S 
 
 1:^ 1 
 
 1 32 32 
 
 aj o « --^ o If 
 
 ,2 * 
 
 3^g 
 
 I 00 
 
67 
 
 
 
 ■a 
 
 COeOM rHSDCO »aOO 
 WUJ^C^ CNt^<3> 0>0jf3 
 
 
 
 
 
 
 
 COCOb- OOOO) OTt^O 
 
 *^^^ '^^S "i'J^SS 
 
 CO m (N 
 
 
 
 
 faij ^Jrf, - uv ^^> ^*J U JU 
 
 OSO,-: CTiQO ■ 
 tO-«* CD"* 
 
 C<iO • IOCS • 
 
 r^O"* og^ ir--*i-< coio-* 
 g^«j SSt^ ^^2 SoM-^ 
 og,H U5«r gscg 00 
 
 OO Cq<N COr- 
 
 ■*rH CO 
 
 tOr-H 
 
 SEr:?^ t-hnth g(Mco 
 
 SS^-rfl firtTcr^ '*<^'« 
 
 c3r^^ ooo'^ "^<^S 
 
 fc^ 25'-^* OC3 
 
 lOt:--n< OiOCO QOtO"* 0"*CiD 
 
 SSco- %g3c3 3&« 3a=^ 
 gC-<" Si-* SS "" 
 
 OOOtO OOrH 
 
 lAj -*J» j^- WJUki,— J 
 
 tOCOM "*C3-H -^0010 
 i-HCOr^ t-Oit^ QOtO^ 
 
 "300 t:!::HO Ocgo ^j-njo oo 
 
 g_S_oo S§qi>: ggiod S^^uD B 
 
 cOtH Ir-N 
 
 oooco 
 
 iftir- ■ <Sl"*^* 
 
 QOIMO 
 
 T-HOO 
 
 QOOO 0ii-<0 toeocD 
 CRcn_M ■^tfj^ '"I'^S 
 ^©J t£r-i tSeo 
 
 
 
 OrH Cgi-t CO(M 
 
 OCOiO I— looir^ I— ICC"* 
 
 iT-oo-..: eoco* ooi-H* 
 
 ^1/3 oq i>-c^3 cj^cj^^ 
 
 CO rHt^ OrH 
 
 OOlO'^ 
 
 t^moo' 
 
 OllOrH 
 
 5^ £^ 
 
 CDOr-i 
 (MOO J 
 
 00 o^^ 
 
 I-HCO 
 
 CCOO " 
 
 "^COO NC^(M "*NliO Jt-00"* 
 
 COCD_J OiO^' -soo-i 930ph_* 
 
 <^00"* l--CO|« Oi.rHC^ ^"^ 
 
 00 ' -droO CD r-H :^"^ 
 
 pC£>-* iQr-1^ <="' 
 
 ^^ 
 
 5_oo "3 oico ^^ 
 HrH 00 CO 
 
 S;2;co 
 
 CStMO 
 
 COCTS^ 
 
 t-Oi- 
 0(M,, 
 
 cSeo 
 
 COiOCD 
 
 2S3rH 
 
 COgHO 
 
 
 OOSC^ 
 
 a)(MQ0 C--^CD GltOC» 
 ggoO aS_d SSCQ 
 ^i-H OrH liJrH 
 
 aat-w o>t-oq 
 
 ^(M ^e50a Ba-* 
 
 OTCO,„ 
 
 cDcn 
 
 -HOJCS 
 
 CD OS—; 
 
 ncS • S- 
 
 S-S 
 
 iMi^-os t-t-co lOtoo -^t-io !r^2E^ 
 
 SSo e;^jj SS3t^ S^»= ss=> 
 
 t~0OCD 
 
 h'-' S" 
 
 OTrH"* 
 
 (NiOt- 
 
 iraoi .• 
 
 
 rHt-cO 
 
 ot- 
 
 COC^(M COt^Cl COt-*C 
 -^ooo oicD^ ^i*^ 
 iocf oeo '-S"^ 
 
 1-HOSO lOCOlO lOCO-^ 
 
 fta=» ^ji^ ss=ci 
 
 tfjcfl^ cacQ »o-^ 
 
 S.So 
 
 oooin 
 
 0O-* 
 
 t^(M 
 
 cqmoq 
 
 eotD<W 
 
 OOCDIM 
 
 i-HCO 
 
 OiQO OOt-I(M 
 
 in 00 _( o ^ ,^ 
 
 ■«*if3CO 
 
 QOrH 
 
 SS2 
 
 t-OCJ> 
 "*CM ■ 
 
 ooo2 
 
 "•*OCO 
 oooo • 
 
 <MCD 
 
 Ol^i-H 
 
 rHCO 
 
 ■^COrH 
 CD(M^ 
 
 OiO 
 
 
 3r-t CO-H 
 
 
 i( * * 
 
 3 
 5 
 
 i-H irsiccs CD 
 
 • o5c3 ■ --»< 
 
 oO ,-(oo'-i i-c 
 
 a 
 
 3 .„ 
 •3 »*l 
 
 ^"5 S 
 
 O <D 
 
 h5« 
 1 13" 
 
 CDiO"* 
 i-coi"^ 
 
 
 OsOlIM 
 MCO • 
 
 "^^rH 
 COiO 
 
 ir?rH 
 
 
 
 ^ 3 
 
 I ■« a 
 
 
 3^ 
 
 Hill 
 
 a 
 
 s 
 
 _ 0.2-"' 0.2 " 
 
 •a 
 8 
 
 .2 § 
 
 p 
 
 QOOJ^t- 
 
 '^ 'o'O'^ r^'O'^ ^'tf''^ dnu'^ 
 
 +; H 2+^' "S+J o 2^-* o 2+J 
 
 1^5 
 
 ^ o®-w 'S®-^ ^2+^* -^S' 
 
 " L^^ P3« ^^" d- +-« a,« 
 
 S ^0<I) ^0(D feOO .^OCS ojO« t>0« 
 
 a- (flHpLH gHPH ShPh ge^fti -^HAh ©HAh 
 
 " ~ 0) P 1— « e8 
 
 o.s** 0.2*- 
 
 p^ 
 
DO 
 
 
 K^ 
 
 
 ^ 
 
 fti 
 
 
 a^ 
 
 Co 
 
 
 fe 
 
 H 
 
 P 
 O 
 
 o 
 
 eoioo egjo-^ 
 
 
 oco 23 
 
 1«I— I t— 
 
 
 IfSCCCO 
 
 
 gv] ui _j iilJ T— ■ .»-( 
 
 g5oc4 ^£5.^ "i'R.'^ 
 
 oTxJh" oTc^ coco 
 
 CO eOi-H CO 
 
 CO (M ^ "^"^"^ 
 
 coooeo 
 
 (MCO1— I CCb-C 
 C30 t-^^ 
 
 CON 
 
 CO t- * 00 in , • 
 
 COOOTf" r-<COCO 
 O CT- ^ -W* 00 • 
 
 00 ^ -^ 10 1-; 
 
 3S^ 
 
 00 c^ 
 
 ■^eoci I— ii— iiO l^t-i— I Oil— (to 
 
 f:SL~ SS.s 2S» SS-o 
 
 -^iT -<t<co lOC^ !*'"' 
 
 >*cooo 
 
 
 ■*(SlO lOCO-^ coeOi— I ep^CD 
 
 ti^^t- '^^S '^'^S °^'^ 
 
 CO COt^ lOC-J COi-T 
 
 ■*it N cq 
 
 DOOOjg IDCO^ OOOOO 
 
 0000 
 
 to CO 
 
 0000 
 oco„^ 
 
 COL-^^ 
 CD to 
 
 cqooco 
 
 COiOt- 
 CD CO 
 
 ^(M k;^c2 
 
 
 r-HCDO 
 CDl-H • 
 
 
 OOiOO 
 Oirl'" 
 
 l-HOO 
 tDiO<* 
 
 oTin 
 
 (N>-'QO 
 
 o^o3j 
 
 COrH 
 
 
 CDCfTCSl 
 
 o^o^2 
 
 
 l^-CO-* r-lcH 
 
 oTtD 
 
 ....__ 000 CO 
 
 CDO CCCO 
 
 COfH Oii-I 
 
 
 iMOim 
 
 Oico: 
 
 COC5^ 
 
 ooao'-'~ 
 
 i-HOOr-l 
 
 -'i'-ico 
 
 COQOCO OllCO 
 »0 LO _ ; I-" CO • 
 
 00l-( --* 
 
 cDco*^ mo*^ 
 
 (DOOtM 
 cocooi 
 
 eo-t*' * 
 000 
 
 
 QOCJiM 
 COOi ■ 
 
 CO 000 
 r-eo 
 
 IS3 
 
 t— ao,-H 
 
 CO "* ,^ I^ 00 • 
 
 Ot-t- OOi-H"* OOCOrH OtOCi 
 
 coeo-^ cB<^cq (NoC^ <^'*^ 
 t-T t-Tio otjT cdm 
 
 ON— ( 
 tftD 
 
 OiU3 i-^oq" 
 
 ;-B ° 
 
 ■3.2*; H.2*: 
 H'SS .§■3" 
 
 H.2*-' 
 |-«g 
 
 ■-44J ^ 
 
 MOV 
 
 a 
 
 ■Z-^'^. -if^. .2lJ'= a-a-« 
 
 Is" 
 So® 
 
 3 
 
 22 i 
 
 J3 O 
 
 '5 fl 
 :;:: o <p 
 
 
 caoco 
 
 JC~r-t 
 
 OCOr-l 
 
 Oieo • 
 
 incD«2 
 
 
 OSIAOO 
 
 CO COM 
 Os«3 • 
 
 t-(Moq 
 
 (MOt- 
 
 OJi-hCO 
 
 co-»iHi-i 
 
 
 U30-* 
 COQOO 
 
 r^CO^ 
 
 weo 
 
 i-(0>t- 
 
 tooco 
 
 OOCD ,• 
 
 COOrH 
 
 COlO 
 
 HOJlO 
 
 ■Ma" 
 o o » 
 
 S3 
 
69 
 
 eorpo '^S*^" cocovra '*-^(» (Mimqo oi.-<o ^cooi t-co-^i ^^oco eoeoo .-nDin i-ncom 
 
 ^i-- • eOQO-; oQ^™ co^_; r-o—; n!"*—: oco-^ »nuj* com* c5in' irtoi* oio^ 
 
 ■^ci^ir- t^t^S ^^?3 "l*"*^ "^ "S ^""i^ ^'^ "^J-":. c^o'f' f-i'-'^'^ '^<^23 ^H2 
 
 OOiH (Mt^ OSOS -rgtZ t-a? t^-* "«*fl^ CO-^* 00 T-TrH r-7cO "'i" O 
 
 CDCl WWO OOlOOO OlIMOO lOOt- QOt-lrt r-llCO Citr^q 0QCT)U3 
 
 "-"— _i "y'^/vn ot^_J iQi-H* Nt-H' t-o' or- • <N«5_: t-HOa' c^^o^J 
 
 ^■^i:^ '^^Sh ^. °^^ "i'^S '^'^S ^"^S ^'^ ^'"iS ^^w ■^•^Jh 
 
 <£) -^Jti-H CO <M ii^T-( r-l rH U3rH "^ 
 
 ooi-T Of© 
 
 0^*00 gi«0«0 OiCON NCOO -^<D"t*< OOOOcD i-(i-IQO COOOrH Oif-HO t-eDO Oi 00 tp OOCOO 
 
 Pioj,«> t^-^^ ^^^"^ '^'=^ °'i'^S "^"^^^S «i^"* 'T.^^ "^j^ ^ s.*^ "^"^ ^=^ 
 
 -j"^.;?^ --1 
 
 tr-r-l 
 
 SCO 
 1-H 
 
 e5oo • 
 
 
 (MfiOOO 
 
 oo>iH i-iooio cocnt- 
 
 (fSU^CO <IDU5_^ «i*^§ 
 
 ^iH 1-Joo' r-T.-H 
 
 1-1 tDi-l »Oi-l 
 
 CiooifD cDoco eoeg^n cococo unoj 
 
 "<!HCOO S<MO fMa'"^ 
 
 eqeq* toua,-: toco- »-•»-<_: cQtH_^ osoi,^ cot-" ^"*kJ ^tfi^ 2*5.^ ''^^tn SSSf-j 
 lotri'*^ ^"^i^ '^'^co '^'^S '^'^2J '^'^ ^""icq '^^ cMOi''^ oco»" '"1'^^ *^°'l?h 
 
 -^1-7 tr^r^ t^CO coo -^CD tO(N 0OU3 ON t^ t- ^^3 "S S3 
 
 -**iH-Tj( i-(0Ob- CQCCO 
 
 b-lO rHCC 
 
 o-*en coco->*< 
 
 O O ~ ' Oa CO eO rH 
 
 co^ot* 
 eoira 
 
 g^od S£^ MJC^^ 
 
 
 oat-oj 
 
 ■•ii^.-H CO CO w *^ t-;,oa_'*' 
 in rH t^ CO e^tS 
 
 tr-coto eoQOco 
 
 0000"^ tOi— <^^ 
 
 -Jgc^ 
 
 lOOiOl 00»-I03 COt-t- 
 ^CO" CCCJ^^ <^^rA 
 
 lOcD"* cncco 
 04.-I ,• T-)o_i; 
 t-i-i^ CO J) 3; 
 
 Or-T 
 
 com_co 
 oocq" 
 
 
 t HOI 
 
 r- 1- csi CO ■^ c 
 cot- ■ <— <o,, 
 
 lO'^jT OOrH 
 
 eocqos 
 
 coco 
 osoq 
 
 aot-i-< tHioco 
 
 oco <^i^ 
 
 coco* 01"^«^ cc— <_J 
 
 ?5^ 
 
 taooo> 
 
 0OO5 ■ 
 
 oot- ■ 
 
 00 in CO 
 
 eqco 
 
 '^"Q-S 
 
 miQto 
 
 QDC<1 
 
 QOCO 
 
 (O-^OO 
 
 C>3 to^o 
 
 (NO* 
 
 i-H-ifflO 
 
 oo»n.^ 
 coco«3 
 
 ocq" 
 
 ini-ioo 
 
 scoo- 
 
 ts t-QO 
 CO(M ■ 
 
 too »-'a 
 
 tDi-H «D 
 
 
 «5W 
 
 Ir-b-oq 
 
 coco^ 
 
 CT»iQ(M 
 
 SS2 
 
 
 CO'«rft-r*< 
 
 coco • 
 OiCO 
 
 
 -tonn 
 
 r-(C<lQq 
 
 00 cot-; 
 
 »0"*oq 
 
 OS OS"* 
 
 
 CDtO 
 
 t-OQCD 
 t-CO 
 
 COCJ>i-l 
 COS, ' 
 
 5iS"- oiS=3 B68" ^.3.' 
 
 S" g"'" S^ S" 
 
 gjco 
 
 OICO ■ 
 
 {MO>r-( 
 
 -^00 CO 
 
 otjT 
 
 t-COiO 
 OO'* • 
 <NOi^ 
 
 int-QO 
 
 OOO-J 
 
 -*o3 
 
 lOOJCfl 
 
 CDl-H 
 
 oJrH 
 
 se:; 
 
 CO cow 
 coo 
 
 cDcooi o»a 
 
 eOC>*_j; coal 
 
 t-HO t-^a 
 
 t-i-H m 
 
 Ot-co 
 
 eoeoc<l 
 I— tl— t_J 
 
 ocq 
 
 oa.-tcq 
 
 (MCO • 
 
 t-QO^ 
 
 ooo 
 0Oi-( 
 
 i0-3!0 
 
 oco ■ 
 
 Ir-iO^ 
 
 OiO 
 
 0»<MCO 
 ooco^ 
 
 <OC4 
 
 t-cDW3 
 coco • 
 
 I-H0<=0 
 
 T 
 s 
 
 a 
 3 
 
 
 a 
 
 
 I -a a 
 
 d 
 W 
 
 1.2 -J 
 
 OS" 
 i O (D 
 
 
 Sis'* 
 
 S = " 
 
 ! 03^ 
 
 Ma" 
 
 'S O 9 
 
 cB 
 
 M 
 
 o o^ « - 
 fla" 
 
 1-5 
 
 a 
 
 a 
 
 a 
 
 S-o-a -g^'O ■§-g'0 -g-g-o. 
 .«„- o.g^ ^.2>i H.S- H-- 
 
 
 cam-* 
 cot^^ 
 tota 
 
 ■«#e-co 
 
 min 
 
 a ■'d 
 
 °*g ■s^g T^g l-Sg I'^g o2§ 
 
 ^•sS I'sS g'ss a^s i3» ng^ 
 
 i.|s ^oS g = S .2oS goS ill 
 
 Sh(£ H(S |hpm gH^ nH^ gnu* 
 
 
 a 
 

 loooeo o5»a> cgte=^ tAS'"- fSfS°i SS'^ So" 
 
 ggui E2:3<o g,S«; S.g.fl Sgt- SSg SS^ 
 
 
 
 COt-OO OO'iHeD t---HO ODC^lO t-T-HCO iQlDlO £3^*^ ^fc:^ 
 
 8S2 es-*- sss ssss ^.".-^ ^-"-s ".§§ s.gig 
 
 -i-H ca>-i 
 
 OCqm lOrHO (M-^C 
 OCO* MSO-^ COO- 
 
 ■t^i-7 cDi-7 OiCO 
 
 
 cot- 1-4 
 
 coco 
 
 
 :5^ 
 
 ocqtD 
 
 Qocn^ 
 
 
 OOt-lf3 lfS-t*<i-< OtOCO 
 
 ^"^t-Z :3;i^-^ 23£3r*i 
 
 'l^.fe "i^iCi 0-=^?S 
 
 
 
 COO*^ O-O"* 
 
 O O *^ ,— . t-- 'O 
 U30q T^t^^ 
 
 oooo 
 
 ot~o 
 
 QOJC-CO 
 
 H,-( Olt- 
 
 o-»*"co 
 
 coco 
 
 §S2 
 
 CO"* -J 
 
 Olt-O 
 
 SS«d 
 
 T-lrH OW 
 
 OOSO 
 
 coco 
 
 
 
 oimco 
 
 
 OQOoO .—'OlC 
 C^cD fO us CO ^^ 
 CO Oi-T 
 
 OOl^i tOtMt^ 
 
 COC£3^ 
 
 ■^coeo 
 
 0000^ 
 
 tOrH • 
 
 (MOOO 
 
 COCO(M -»fCOC 
 
 
 
 cot-o 
 
 CO EDO 
 -«.CO ■ 
 001M'> 
 
 CO<C* 
 
 Ol^CO 
 
 cot- CO <rioo£3 
 
 OCOO 
 
 (DOS-: 
 
 lOi-ICO 
 
 oTt- 
 
 eccDio 
 
 
 
 •Vt-( Oi 
 
 iSoit- 
 
 ooo • 
 
 OOt-«D 
 
 
 
 aJCOr-( 
 
 
 -*iMCO 
 
 OOi-^O 
 
 eo^'"' 
 
 OiO'* 
 
 coo a; 
 
 CDtHOI 
 
 
 0OCDC3 
 
 oj.c^co 
 
 Oil— ( 
 
 
 (MCO># 
 «3 lO .,. 
 
 
 cOeD-^*< 
 ■*oo • 
 
 
 ■*coC<l cct-i'^ 
 
 
 lO«3t- 
 COlO 
 
 COrH'X> 
 
 OieOlO t-COOl i-liOrH 
 
 Ot-- t-tD* lOO,' 
 
 CVJ^OO"* r-^i-i*^ ^"^2 
 
 ID ^ M 
 
 COIM^'J 
 
 cJcq 
 
 
 COrHGl 
 
 OaiM^ 
 
 IQCO 
 
 OC<IO t-OOC<l 
 
 QOco^ COCO,-: 
 
 COu^ CCr-t 
 
 H 
 
 o 
 o 
 
 s 
 
 s 
 
 M 03 r 
 ; o <D 
 
 i"^ r-< 
 
 
 s 
 
 a 
 
 •a — 
 
 ■1) 
 
 1-1 i; " o'^'" s'o'^ 
 
 _ |®+3 i^®*J -^ID^ 
 
 "3£ S3S ^^2 i*!; a'3" ala" 1 "3 § 
 
 .2ofe goS |-SS -goS g-S£ g-gg g-SS 
 
 oH^ JjHfl^ ©HPM OHP, gH&H ;SB&^ -2^(2 
 
 o d ea ea ea ^ "d 
 
 M H? h^ Ki 1^1 s a 
 
 ■g-o'^ 
 
 s 
 
 s 
 a 
 
 Is" 
 
 .9 O <D 
 
Yl 
 
 
 
 
 QOtO • 
 
 
 
 3JJ=i^ SSSm 
 
 
 r-oeo wtoio 
 
 NllfplO ■^OlOa CQi-HO eOtOt- COAin tOCOO tHIOCO rHt-r-l tH 
 0«5jV rH-5«" T-HOi-^ '-■'-<« tOOi-" ■^CJ.,; »-Hlr~ • OJ.— i • CO 
 
 tii-ir- T-Ho*y co«o23 **3^2 °° cj.o* o i-t ^ CO to j^ oi c^^d ^ 
 
 lOl-l QO-^Jt 
 
 
 gjo oocor- lONio 
 
 
 tCi-iO 
 
 J^JtD-^ trtroo «Dt*-tH i-<r-<ai cob-eo mi>-ira coasco ocooo aooco cot-o 
 
 s.g3 eso gs« s?g=^ S3« s^s sfflcg ss«; es-^: sssa 
 °~ — - g-N ^ „«- gj,.- -- ■ - 
 
 is '^•- 
 
 0O-<*< r-1 
 
 t-oo co«30i t-oo«3 dcoco W'^i-i inoirs ot-a> .-i-^*-<!H coot- osoooi 
 "*"^M CQ^™? tr'--'«^ i-HrH—; c^o.-: Noo^ (MO^i ooa>— : mo* coui* 
 ooN^ a6t-og oc?^ '^'^^ Oi-H'S> u^SSCO eornC^ m"^«> i^-r-ig^ "^^^^ 
 
 iCfH rH 
 
 ?COO 
 
 egoao 
 
 r-ioo t-coeo 
 
 «-l OiCO 
 
 S'-'S t-CT'te ^ooa^ ^oq* 
 
 rHiOO i-'Ol"* '^■^eC t~-^eO -rl^aiCfi 
 
 coi-H_^ *-<iQ,-; ooo^ eoeo- i-co,' 
 
 c^eo<^ <^*?.2 '~l'~l2 «?os*^ '^*^S 
 
 (N « -^ rH eO 
 
 rHCO 
 
 caoio coeoo 
 t- o _: eo »-t , • 
 
 cJth o5"co 
 
 ooooo 
 SSoO 
 
 t-lr-£2 eOTjtin ^rH^ 
 
 
 (MQOO 
 
 coco^ 
 
 i-HCOO 
 t~CO,-^ 
 
 oot- 
 
 CMlO ■ 
 
 S^CO* 
 
 
 •-HOO • 
 
 ■*oeo 
 
 -I— I Oi 
 
 (MtDCO 
 
 t^o(N 
 
 COfH 
 
 QOt-oq 
 
 
 r-IOOO 
 
 
 mcO 
 
 2 s?5 
 
 'tf't-CO 
 
 
 eoco-* 
 
 «50t- 
 
 eoco • 
 
 
 CTiCQO 
 
 cgcq 
 
 OifSCS 
 OlcorH 
 
 OOO"^ 
 
 
 
 COO-, 
 eOfH 
 
 (Mt-hCO 
 
 t-OSCO 
 
 pit— 
 
 
 
 t_jj L"^ _^ i-n u J u 
 
 CO-f O 
 
 OT-(t- 
 
 eOoOOi ONOO -*C<1« 
 r^ O 22 O 00 ^'^ *^^ 
 OOOS -^ (MCO 
 
 oT-^iir 
 
 osco • 
 
 
 03(M ■ 
 
 cqi-i'-i 
 
 «DCsco ooooo 
 
 CO I— ' ■* oo „ 
 
 D.-4 i-lrH <J>lO 
 
 
 toto 
 
 OrH 
 
 
 l:~GOCO 
 «3CO • 
 OOOOl 
 
 »?.-H cq-<*< 
 
 t-1— IIO 
 
 (MOO^ 
 
 5DOO 
 
 Oicn,-: 
 
 coo^co ocDt— -^aiio 
 
 SOUS' t-N,-; OU5' 
 
 Oj^flOD- rHO^D tD«5 J^ 
 
 oTco lo 1-7 0-* 
 
 £5«o^- --.. 
 
 ^co ■ 
 
 OiCO 
 
 Oil© OS 
 
 COOi,^ 
 
 
 (MMOO COi-HCO COt-OC 
 OSCO t>ir-T OCO 
 
 CO com 
 co^iot- 
 
 O-^lT 
 
 '-'-i: !«■* 
 
 OOiCO 
 
 oocq 
 
 
 
 B 
 
 Ed 
 
 go© 
 
 o 
 
 ifSCO 
 
 H .„ 
 
 tlD O 09 
 
 o 
 
 3 
 
 (WOOO 
 
 CTi-^CO 
 
 lfjO_"* 
 
 oi-T 
 
 
 inu-jco coob- O'-iwo 
 ci^S "^'^S '^J^'^ 
 
 r^Wt" !-j"»-^ cn(N 
 
 a:: a::^:: ^ ■ ] 6 - S \ ' -3 : ■ ^^ 
 
 fl • o " -.o s : 2 8:2 '^ -.2 3 -.2 2 '.2 s 
 
 '3^'''S Tsra^ ''■d^ n-o^ ■3'«'« '^'O'^ ^Ta'^ 5" 
 
 ■SS- "S.2-^ 'S.2->-' ".S- -g.2tj a.S-s J-2-s a. 
 
 6^-3 g ET'^g 1'°" -""S ^2§ °2§ 2-§ 1'. 
 
 c3 o S oo® ajO© |oa> snO® i p o ©o® >,^ 
 
 "ed* -gHCU sEH^ oHS4 oHPh gBfl< ^Hfl, g£ 
 
 p:<» Hiw 3-2 ^-pM --.« 
 
 St3^ -S^-^ fl^J^ ^na^ S-o-^. 
 
 „« . « En's" ^-^e" H-S" 
 
 ajO» |oa> tajOffl lO® ©O® i^ O © 
 
 3EH(1< iHS4 oHPh gBfl< ^Hfl, &HPM 
 
 :§ 3 g ^ I £ 
 
 O O O SM Ph 
 
 oBFM 
 
Y2 
 
 
 CO com 
 
 ICCflOO 
 
 toco,-: 
 
 
 pToT 
 
 §5^ 
 
 COC3,0 
 
 
 
 Ir-pO 
 
 cnco 
 
 
 53 S= 
 
 *coo 
 
 -OOO • 
 
 CCj-t 
 
 CO -<ti >^ ».»> SS 
 
 O0U3 
 
 OCO^ 
 
 OOC3 
 
 l-HO ■ 
 
 into 
 
 
 ooeo, • 
 
 
 0.-( ■ COi-< • 
 
 t-occ oio2 
 
 
 =000; 
 
 tOrH 
 
 woo 
 
 OtDiO 
 
 
 0530 
 
 b-oo • 
 
 •^"^S '^^CO °°^^^ '^^^ 
 t^i-H C^rH t^rH Nt^ 
 
 i-l COt-H I-) eO 
 
 
 CO 01 CO 
 
 coco • 
 
 Wt^M O-^li*'! 
 
 OflOCO 
 
 (OCOjg 
 - •-co 
 
 COOO^ t-t-CO 1000=*' 
 
 CO'* 
 
 CO too 
 
 -^1-10 
 
 l:-»J^O 
 
 (MOO ■ 
 
 000*^ 
 
 iJlt-CO 
 
 
 OlftCO 
 CO'^N 
 
 <MO-^ 
 00 L— ■ 
 
 coopq 
 
 ^ C0«0=^ t-0O"3 
 
 IOCO„ 
 t-CO^ 
 
 CO-* 
 
 <£J^O 
 CO"* • 
 
 
 -Ot- COtMO 
 pC^ * i-(C^ ■ 
 
 10 'X>'^ 
 
 01 CO CO 
 
 -*«DO 
 
 cotn • 
 
 CDifJ-* 
 
 CON 
 
 ■*ajN 
 
 -*NU3 
 "*CO 
 
 ^o'^' K^« 
 
 ^oco. 
 
 cMeo x^t- 
 
 OCTlCO 
 COCO ■ 
 
 OOOi 
 
 COCO^ 
 
 QOt-^Jt- 
 
 oTco 
 
 cDom 
 "*co - 
 
 COOi-l 
 -Tf 1— _^ 
 0:1031 
 
 
 WOO 
 
 00 • 
 coo'^ 
 
 00 cot- 
 
 t-cOr-t 
 com • 
 
 coo^ 
 
 CONin 
 
 Oli-I 1-1 
 
 como 
 coo, • 
 cocojfj 
 moo 
 
 OOOCi 
 
 
 CO 00 00 
 
 -^co 
 
 l-lO<^ QOlr-CO 
 
 coco • 
 
 00 OS 
 
 
 
 'jmio O'^c^ t-caoo too*"* 
 
 M n:;C^ OOO iQrH 
 
 C^OSIr- 
 
 COOO 
 
 S?3m 
 
 •tHCO 
 
 OOCOCM 
 
 CO CO CO 
 
 in-^o 
 000 
 
 CD 00 to 
 OiO"* 
 
 t-coM ocqoo 
 
 — OS • tcto ■ 
 O (^ t- 00^ 
 
 "*o'~' N 
 
 W&^CO 
 
 oTcq" 
 
 r-<Oi-l 
 CO,-l ■ 
 COCO^ 
 
 OCO 
 
 0050 
 
 ino ■ 
 
 coco-* 
 
 rHoJ 
 
 
 S3^" 
 
 ^.^o) Kmro 
 
 H 
 O 
 
 t? O 03 
 
 ■g-a a 
 ^■3 o 
 
 0.2- 
 
 s 
 CM 
 
 5-0 -a 
 
 o ©^ 
 
 C3 o <D 
 
 cHPh 
 
 V.2-^ 
 
 I -r) a 
 
 O O (D 
 
 
 rt 
 
 
 a 
 
 B 
 
 ^HPM ^eiAt hhph ShPh 
 
 rt 
 
73 
 
 
 ^ss 
 
 S?"? 5S3I'~i !££2''>. S23^ iQS'Q fe:5fi"5 t-»-HN eqioeo M-^ 
 
 ,g3« S.^od S§|2 ga« SSS.53 SSg SS=2 S.S.rH Siil 
 
 ""* ^^ "2^ P ^t^ r^eo oaco TtTrH aoeo 
 
 
 jcoo «o^aa coeoco 
 
 C^lCrH OOQlO 
 
 ,-=-,—-, =BriK~; ^^?=^"'. X^m"? 5?Sj!^ ''^X^ !^1W^ w«ju3 up^u<^ OJOUCN r— D^-^i 
 
 ".Ss 4,So= fe.Sg SSi:^ g^5^ 3"" "Ss SSSm i^^: ggrJ gs- 
 
 g(N t- am M-H JOtD 00 =31>^ COoT tTl^T'^ OirH"^ Ncq"^ 
 
 iCkOto [O-^eo C4CO00 cocoes 
 
 -SS 
 
 S^rH OQOeO t-(NO i-(i-iO i-Ht-eO (DOlt- 
 
 m.° SjSgo qsca qsi §J5 Ji^^ gSS sgS ss2 gs^ Si;^ g^S 
 3N =0 g S3'-' S-" S S'* . K'" 13'° S'^ S"^ 95" 
 
 t-i-HCO OCDO OSOII^ (Dr-lOO 000000 t-'Wiii 
 
 51S<^ Sg=g S51'-i SSci ggiM Ss5-f 
 
 
 £-qjo o-*io ost^tM !:^<MO -^tooo 
 
 ^ *cS ^*^c3 "^"^.2 °°*^d3 CO'© 3 
 
 (D(N CC i-H (N CO 
 
 qjcgcfl TiHjHeo oino onooi 
 
 SS<o fe.^s 5.S« S|g8o 
 
 JTjrH lO Cq" OOrH 
 
 |>q;o <DOTo :Sfc:^ ior-*tfi cqioca oQeSus -*o«3 Oi~io 
 
 «SS "^" *^."^ »!2s 5Ss S§s SSgj SSd 
 
 ss "^ g"° s=" ^5'^ S" a* S"° 
 
 ODCOtN l^-000 OiOOO t-OQO C^(MO «OCDCq 
 
 i~^**»o ^■^-^ C*3»0«^ t^C^K^ 0*00«/? »— '0_^ 
 
 OJca<o cq^i-c* U5_u5*' '^^eo'^ c«ci5*'0 coeo°o 
 
 «!-< CO o CBrH cgco t^ 
 
 OOCOrH ^Ht-O -^OOOl t-»Hi-l rHiaO 
 
 00 (M-^ t-i-t,^ -^<o_: oob-' r-o— ; 
 "?•"* S^-^" '~!'^ r*"^ ■<*rH 
 
 jKOoo ooeoo eooeo 
 
 ^.^«> a.S'i! uj^a 
 
 gsN «r ocq 
 
 eOOCO rHOO QDt-Oi 
 
 i-Ht-' rnrO^J QOt-I * 
 
 COO^ "*i-(t~ tCrH 
 
 ^"rH* a'-^jr eg 
 
 
 ooo 
 
 eooio 
 ooco*^ 
 
 ojcooo 
 g.«.oo- 
 
 OifiO 
 
 <DU3"^ -^eON SDt-iC -^ON Mt-in t- to I-H t-C0(O Ot-i— I t-eOi-l l:-00O» O'^OO t-CQi-l 
 
 s.5t^ s.5!» gguj g^*- ss=o ssr^ sa«j ss-i! e.io; as^^ ssssm sig_o 
 
 S <N «D eJc4" tOi-l Oi CO O O flO t-^CN -^ N tod 53 iH 00 r-« 
 
 cgt-N oo 
 
 (Mcgio »opt^ NUJOO t-<NO 
 
 '^^ '^'5^3 '^^'"^ '^"iS "^^ u5.(N'~' ^=^^ 
 
 GOcOiO i-HOSOO COOQrH COCOOq Sg^O 
 
 j;:S«3 ^Scq ^^^^t: qs<o ^_^^i>: 
 
 Oc4" t~^CO eOi-T SrH "JIN" 
 
 in CQ fH 55 55 
 
 =ss 
 
 ^I^ U-> «k^ v.^tu,^ 
 
 ir-iO"* (D^l- r-401 
 eo !-H eo 
 
 
 r-(0«> 
 
 to N-^CQ i-(DO IftCOOl OC005 -*OitO COt-tO OCQOl t-OOTH OOQQO 
 rH t^CT>"5 '-'^25 ^"^ OOiJf^ C3cO^ t-o500 00»O<^ *^"*S ^"^^ 
 
 eo<o »-*o 
 
 
 t-OOO kOOlU^ f-t-C^ i-HCqm tOOOOO OXOOl t-^Hi-l (MlfSCO rHt— i-l ■^COtO P^S^ 
 
 r^o?"5 ooo"^ cou3^ t-o2 in^'-' cc5(M^ oo<x>c^ ioc-''^ cdcqoo coooC^ ^•■^S 
 
 COi-H T-< 
 
 S3 
 
 T-t CDrH 
 
 ®.3l'« SlS^ Si^" 
 
 ■^CQir- -^oa-^ u3a)C4 
 
 "«-i cOOSOS OQ0"5 
 
 I-H rHCO 
 
 toco^ 
 
 Oli-H CJ 
 
 Oqu5 000"«t< OC<)CO Nt-CO COOirH 
 
 — • -*oi~; if3oo.v cot-— . oit-—.* 
 
 *^,^ '^^'^ ^"^S 't~i°'i* 
 
 ca-»ir eDl-H rHCQ iQCq 
 
 CO rH CO ci5 
 
 S_g|« S^S,o6 S3^S^« S^o 
 Oir-H t^eo C3<M 52 
 
 ^Qooo cooiO ^^«3 cn^^ ^os.;^ ^oot- 
 toco oo CO oTeJ corH -^cq tc"t-T 
 '.J* eo <N t-H cq <M 
 
 J.g^ 
 
 a-^"^ 
 
 ^■^■« 
 
 
 
 O £^ 
 
 EhSo 
 
 ci;g a 
 
 nga 
 
 H» 
 
 
 o1° 
 
 
 
 
 
 
 
 
 GQ 
 
 OQ 
 
 m 
 
 a : 
 
 s . 
 
 a : . 
 
 « ; o 
 
 ^" . 
 I 2*> 
 
 M o a, 
 
 
 a : 
 
 g O S 
 
 13° 13:: 
 
 S O (D .500 
 
 a 
 
 CS O^ 
 
 1=3 g 
 
 d o (D 
 
 'a 
 
 ■S.S-g 
 
 (5 
 
 asiiii 
 
 s 
 
 5=30 
 
 o « 
 oHPM 
 be 
 
74 
 
 O 
 
 ^ 
 
 5?^ 
 
 
 ^ 
 
 CL 
 
 
 CO 
 
 e 
 ^ 
 
 
 
 O 
 
 
 otooo 
 
 ooco 
 
 o--*o 
 
 GO"*., 
 
 
 
 
 
 OO TlJ^ifS CO U3'^ 
 fjq CO 
 
 OOOiO 
 ooco^ 
 
 coco CO 
 roO> - 
 
 «Sr-H i:D(?q 
 
 
 
 t^CO 
 
 CO CO CO 
 CDi-H _; 
 
 4ra« ■ 
 
 lOCOO 
 Oi-H W 
 
 cocJ 
 
 
 
 loc'q' 
 
 
 .-((doo 
 
 CO-i# 
 
 0O(M ■ 
 
 ■S '-i'^' 
 
 (MoO ■ 
 OrH 
 
 cD_CO^C» cor^" 
 
 eoo-j:> 
 oco" 
 
 
 rHCOCO 
 
 coir^O 
 
 (3COO 
 COt-H 
 
 cocooo 
 
 coeqo 
 
 OOOJ 
 
 toco'^ 
 
 t.c^o n:(. 
 
 . COOi 
 
 OOO"* 
 
 OOrH 
 
 
 
 -tco*^ OiirslfS 
 
 coco 
 
 OCOlTD 
 
 coi~- • 
 
 coot- 
 ie-* -p; 
 
 S3" 
 
 COJ^-,-^ 
 
 rH CO'^ 
 
 OOrH 
 
 
 OO - 
 
 
 cct-co 
 
 UprH 
 
 rHUD,.: 
 
 rHCidC|3 O3_r-H0 
 
 OXTiO 
 
 I— I-tK • 
 
 «3COCO 
 
 
 OiXli— I 
 
 
 QOCDi— I 
 31CJ> • 
 '£it-_CO 
 
 ;-* g5 
 
 t-OOO 
 
 «>c^ • 
 
 ot_oo 
 
 oo • 
 
 r-7cO 
 
 gcDO 
 
 OOOCO 
 
 ai_cro£o 
 
 C5<N 
 
 
 ocq 
 
 OrH 
 
 
 C5COCO 
 
 OlOJ • 
 
 cT^c^ 
 
 t-li-H'* 
 
 (g"4|CO 1-H 
 
 
 ^«=^ !rl 
 
 
 3S,° 
 
 co"cq 
 
 S§S 
 
 Mi-H t-frH 
 
 B 
 
 „ ._ . .2 H ■ " 
 
 o.2-»i -5.2- o.2^- i.2^- -s«>- 
 
 id" Id" Jjrt" ^S" 
 
 ^EHfi, tHllH gHPL, -SHPh 
 
 cd , ce 01 d 
 
 ^ ^ ^ ^ 
 
 ;T3 
 
 ;Ti 
 
 e3 £^- 
 
 ■-^ a 
 
 Q-fca M -U.J^ I -tJ h 
 
 qO<u ^ov a)0<D 
 
 >.HffM -^fHP^ .-SEHfiH 
 
 ^ ^ ^ 
 
 SBPh 
 
•PIG GROWING"— SUGGESTIONS TO BEGINNERS. 
 
 BY JNO. M. JAMISON, KOXABELL, 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 "Crackerjaeks' 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 Ijeginner 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 
 
Y6 
 
 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 remarlsably 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. 
 
 ^ay we have the stock and feed, then we come to the care. A finely 
 bred pig will degenei-ate 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 
 
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. Tlie points to be observed to secure this are warmth, clean- 
 liness and di-yness. 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 wovild 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. ABTHTJB ATKES, OAKYILLE, 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. A^'c never buy a cheap animal, for they are 
 dear to us at any money. AVc never order from the men who always have 
 "flve-thousand-dollar hogs" either. We do not think this kind of an 
 animal is produced often enough fo justify us in paying over $4,999 for 
 one of them, for we have noticed that their fame dies Avith 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 to buy— from the breeder; let us look at how 
 (o 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. T\^e 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 pi-oliflc 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 w;iy 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 couiile of years and thmk 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 olher breeder in the United States 
 would do the same thing. 
 
tv 
 
 STARTING A HERD OF THOROUGHBRED SWINE. 
 
 aY JAS. RILEY, THORNTOWN, IND. 
 
 Ever and anon there is some one starting into tlie business of breeding 
 thoroughbred swine. A mistalie 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 disease. 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 imijortant 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 also a 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. 
 
80 
 
 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 malfe 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. 5Iuch 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. 
 
81 
 IS THE SWINE BUSINESS LIABLE TO BE OVERDONE? 
 
 BY J. A. MEISSNER, BBINBECK, 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 porli, 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 yesfrs 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 thpir 
 
 6— Swine. 
 
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 coin 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 t)reeding 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- 
 
83 
 
 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 a;s 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 PEED CON80MBD. 
 
 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 ;iud 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 1,300- 
 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 feed 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 gi-ain 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 121.2 to 40 per cent, of nutrients from 
 .ifclling wet in curing. The succcssCul feeder not only knows these facts. 
 
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. Cruikshank, 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 froin 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 WINTEE 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 
 cultivated with the ordinary small shoveled two-horse cultivator. When 
 
86 
 
 the beets are about five oi- six inclies 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 variety 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 cooliing, 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 ol)je(tion may lie urged against meat 
 scraps from the butcher shops or fish markets. Besides, one is almost 
 certain to occasionally get a liad 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, etc., are cooked together in large tanks at 
 the large packing houses. The fat is drawn ofC 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 throe 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 Avhen 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- 
 
87 
 
 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 ^ur 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 
 
88 
 
 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 liind 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 
 weelis 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 suflicieutly 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 
 !<tock. 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 occasionally 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 tlie off- 
 spring. The only way to secure increased size, without the sacrifice of 
 neatness, is by constant graduation. 
 
89 
 
 MANXJFAOTURING HOGS. 
 
 BY WILLIAM JACK, MABTINSBUBGH, IND. 
 
 Indiana is supposed to have about three million head of hogs on foot. 
 In raising and marlieting 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 lacliing. 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 difCerent kinds of hogs may make the difference between profit 
 atad 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, 
 
90 
 
 1897, I weighed sixty-one shoats that averaged sixty-seven pounds; they 
 were fed shipstufe and soaked shelled corn. In nineteen days they had 
 eaten forty-one pounds of shipstuff and 36 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 1G2 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 shipstufC 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 waler. A little corn may lie fed the sows at the end of four weeks. 
 The pigs may have corn liy this time, or corn meal which is better. The 
 pigs sliould follow tlie sow on nice days. They need exercise and sunshine. 
 Make Hwve Ihey are free of lice, l^ee to the sow before the pigs come; 
 keep the bed dry, but not dusty. (live the sow plenty of range. The first 
 three weeks is (he critical time with the pigs; they arc likely to become 
 fat and take the thumps. Exercise is the best medicine. Regular and 
 moderate feeding will help to keep down the scoiu's, 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 (he sow away from the pigs; never pen them when they can be 
 managed without. Feed 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 (he market, increasing the corn in proportion to the 
 mill feed as dii' end approaches. The idea of turning pigs on grass to 
 grow without feeding grain feed is all wrong, but pigs will do best when 
 lliey have paslure to run on. Clover hay, or better still, the leaves that 
 shattci- off is sciod to feed in (he 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 
 
91 
 
 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 tlie 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 GET SICK? 
 
 BY K H. C0"l-LINS, CABMEL, 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 burial 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 linown 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 unboi-n offspring. ^Ye 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 eclipse 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. 
 
 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 germs 
 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 chings 
 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 
 Bone Meal 
 Was Fed. 
 
 Whpn 
 
 Ashes Were 
 Fed. 
 
 When 
 
 Neither Was 
 
 Fed. 
 
 Cornmeal required to produce 100 pounds of gain, 
 in pounds .... .... 
 
 Average breaking strength of thigh bones, pounds 
 
 Average ash in thigh bone, grams . . 
 
 487 
 680 
 166 
 
 491 
 681 
 150 
 
 629 
 301 
 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 sows 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 thinli 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 rliangn from short pasture or from a hungry trip 
 on the cars to flush feeding. Also exposure to severe weather or sleeping 
 piled up in wet straw from which they come out smoking. All these 
 artiflcial, 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 $23 a ton, with freight extra. 
 
 SWINE A SPECIALTY. 
 
 BY H. L. NOWLTN, GDILFORD, 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 caring 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. 
 
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 he 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 briug 
 the best price according to time, and feed necessary to fit the animal. 
 
 At present no otlier 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 ofleu 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 sufiicient 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 
 bouses are necessarily small, they are large enough, because not so many 
 hogs can be kept in one lot, aud they'always do better vs^ith a tew 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, etc., 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 
 
 driuk out of it but cau 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 
 
 slock as (o sex. 1 presiinio that most farmers have only grades on their 
 farms. And tlicy 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 
 euro," 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 loaves 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, eostiveness, 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 tendency 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 1 oz. 
 
 Sassafras 3 oz. 
 
 Licorice root 3 oz. 
 
 Gentian 1 oz. 
 
 Ginger 2 oz. 
 
 Fenugreek seed 4 oz. 
 
 Senna 2 oz. 
 
9!) 
 
 Each finely powdered find mixed. The dose is one (oaspoonl'ul iu sloji 
 or water, thielcened 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. 
 
 PRRPARING 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 Lave 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 vai'lety of feed, such as mill feed made into a thick slop, together 
 with a very moderate amount of com, 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 wlien 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 Hiree weeks old, especially wlien it is placed In very 
 shallow troughs. 
 
 As they advance in age they should have all they will eat Up cleaJi 
 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 GAKTEN, BUHNEY, INC. 
 
 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. Pie 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 shove 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 shipstufE 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 structurp. 
 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 shonld bave an ambition to be successful. It 
 talves linowledge, persistence, patience and constant attention to prepare 
 stoeli for the show ring; it requires worlv, and no hog breeder can expect 
 to be successful without it. 
 
 DO PUBLIC SALES BENEFIT THE BREEDER? 
 
 BY JNO M, VANCE, SPEINGPORT, 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 uot 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 A-alue.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 uot 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, aud as the 
 pork barrel is the destiny of the pig, the farmer that raises hirn 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. Farmers 
 and breeders that are near 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 
 
103 
 
 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 LUCIBN ARBOCKI.E, HOPE, IND. 
 
 No argument is necessary to prove that breeders' nieoliiigs benefit 
 lliose interested in swine bi-eeding. 
 
 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 jupt 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 OP PIGS. 
 
 The well-known swine breeder, Mr. W. .T. Maiden, 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 ■^vet 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 tlie 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 fiesh, 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 
 
 UDderstood, 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 b5 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 
 
 WEANING 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 ami 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. Ke- 
 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, Uiey 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. Wo 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. 
 
 WHOLE VS. GROUNt) FEED FOE 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 flue 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 com 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 flner 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 1,383 pounds of corn meal and the same amoimt of middlings; at 
 the beginning weighed 1,383 pounds and gained 576. 
 
 Analyzing these experiments it will be seen that it required in the flrst 
 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 
 il; required 462 pounds witli 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 remarlis 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." 
 
 tinder 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 puritj'. 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 razorbaeks, and 
 she said: 'Oh, no! Hog dogs don't catch razorbaeks; the razorbaeks chase 
 them.' 
 
 "On asking for further explanation, she went on to say that their hogs 
 ran in the woods the year rouud 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 tlic 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 resled 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 Icnow 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 eveiy 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 fall 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- 
 cution 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 
 vi^hich would satisfy the soul of a millionaire, and puts the streak of fat 
 between the streaks of leau 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." 
 
 MANAGBMENT 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 gatliered 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 .lust the time for him to look after the 
 pigs. I find by 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 theui. Pigs managed and fed according to the above directions 
 
Ill 
 
 sliould weigh at four months old at least one hundred younds and not be 
 fat but good stockers. But if the feeder desires to keep them they can be 
 made to gain, by the Siune care and feeding, from one and one-half to 
 two pounds per day during the reimiinder of tlie winter. I have done 
 this myself and am doing it tliis winter with thirty head of good grade 
 I'oland-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 MARKET. 
 
 BY J. H. BONE, LAFAYETTE, IND. 
 
 I take it for granted tliat all who read this article are trying to 
 prepare their stock for market in the most economical way. With this 
 in mind I 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: 
 
 
 Mineral 
 Matter. 
 
 NitrosenouH 
 Matter. 
 
 Fat. 
 
 Water. 
 
 ContentH of Stomach 
 
 in Moist 
 
 Condition* 
 
 Store pig . 
 
 , 2.67 
 
 13.7 
 
 23 3 
 
 55.1 
 
 5.22 
 
 Fat pig. . 
 
 . 1.65 
 
 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- 
 phoric acid, potash, lime and magnesia. This mineral matter is mostly 
 found in the bones and is jiroduced 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 
 
112 
 
 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 abotit 75 per cent, is dry matter and 25 per 
 cent, is water. Keeping in mind what we hare 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 lOO 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 bono. 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 Avill 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 
 .•i.s 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- 
 iiiei-, and a successful 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 iii-bivt'iling is Ibat which more nearly improves aud 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 lireeds in this country, give us what we want by 
 selection, and the noses of thai breed can be shortened. In Ihe presence 
 of our vast weslern corn cribs it is prolialile that bacon- hogs can be 
 de\eloped out of tlie Tumworth without contaminating blood of other 
 breeds and going inln raising mongrels. There is nothing wrong at all in 
 developing what is needed Ijy the markets out of the breeds already so 
 near perfection, be they Berkshire, I'oland-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 In-eed widely used, and whether it be 
 the Berkshire or Poland-China ^\(■ would feel like protesting against this 
 work being destroyed liy 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 lo 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 
 
115 
 
 quicker than auy of our domestic auiiuals, not even liai-ring llic dairy cow. 
 What can a farmer liud, for the small amount invested in ten good brood 
 sows, safe in farrow, of any of tlic improved breeds of lo-day, .that will 
 bring pigs in tlie spring, tliat with proper care and liberal feed will during 
 a twelvemonth return sueh a profit on the investment as will those sell- 
 same ten brood sows and their produce? 
 
 Good, well-bred pigs, farrowed in Ifebruary oi- March, llie earlier Iho 
 better, by being jjroperly cared for during the fli'st three months «'Iiile 
 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, soalied until softene,d, 
 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 like 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 pens 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. Keuben 
 Gentry, of Kentucky, gives his method of pig feeding as follows: 
 
116 
 
 Granted that you have selected youi- litter from which you wish to 
 take your shoA^- 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 mouth) 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 
 and 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 tlie 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 yon 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. 
 
IIY 
 
 DO PUBLIC SALES BENEB^IT 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 oi 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 ease, 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 
 vi'e have always gotten our money's worth whenever we bought pure-bred 
 swine privately. Another advantage to be gained is that the purchaser 
 sees tlio 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 Ihrough the advertising medium of our stock journals, 
 people are afraid tliat 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 arawbacks, 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 riot 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 mattei-, 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 i)roving tlint public sales are a benefit to the breeder— one at 
 least. 
 
 WHAT IS THE SCORE CARD? 
 
 Questions are frequently asked about the score card— what it is, how- 
 are the points divided, and the like. 
 
 The score card is a numerical division of the hog from tlie 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 lo the detailed description, it describes a per^ 
 feet condition of each point, and the detailed description also described 
 objectionable condilious. The successful use of the score card is the 
 ability to place a proper and correct valuation on each point. The score 
 
119 
 
 card 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 averago 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 througliout 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. 
 
 Number 
 Points. 
 
 Points Off. 
 
 1. Head and face 
 
 2. Eyes 
 
 3. Ears . . 
 
 4. Neck . . . . 
 
 5. Jowl . . 
 
 6. Shoulders 
 
 7. Chest .... 
 
 8. Back and loin . 
 
 9. Sides and ribs . 
 
 10. Belly and flank . 
 
 11. Ham and rump 
 
 12. Feet and less 
 
 13. Tail 
 
 14. Coat 
 
 15. Color 
 
 16. Siie 
 
 17. Action and style 
 
 18. Condition . . 
 
 19. Disposition . . . 
 
 20. Symmetry of Points 
 
 4 
 
 2 
 
 2 
 
 2 
 
 2 
 
 fi 
 
 12 
 
 14 
 
 10 
 
 4 
 
 10 
 10 
 1 
 3 
 3 
 5 
 3 
 2 
 2 
 3 
 
 Juioe 
 
 Total 100. 
 
 Score of Animal 
 
 Dale Breed 
 
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 inquiiy 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 imder 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 mucli 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 j^ear 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 tbirteen 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 growci's have their preferencf.s and prejudices in this matter. 
 Serine us(! forest leaves and prefer thorn 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 necpssnry, we think straw, on account of its many 
 
123 
 
 good qualities for this purpose and tlie 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 .iust 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 
 th^ 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 to 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 for 
 the beds. At farrowing time we found it as desirable as straw; at any 
 rate the results A^ere 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— tlie 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 neai- 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 
 
125 
 
 noticed that wheu one litter of pigs begins to trail after their dam for 
 their feed the litters of the herd are almost sure to take vip the cry, and in 
 a short time all the sows are down and the pigs sucliing. 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 feating. 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. 
 
 Careful 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 
 necessary 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 
 
 OI.OVER HiY FOR SWINE. 
 
 All successful swine growers readily concede tlie 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 correct the error in the ration of 
 coru, 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. 
 
127 
 
 Ar ATTIRE RRElflDINO ANIMATES. 
 
 BY THEO. liOUiS, DUNN COUNTY, WIS. 
 
 Experience leads me to say it is to the advantage of neighborlioods 
 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 
 stoclc, 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 lending strains which at the early 
 age of from eight to ti'ii months All 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? Tlie 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 charge 
 
it to excessive use of the sire. Build a paddock or yard four or five rods 
 square, witli a slianty-lilse house seven by eight feet, seven feet high in 
 front, five feet to rear, with a door tvro 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 y-oung 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 sulfer 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? AVhy 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 ou 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 full J' 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. 
 
 UHIFOKM 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 March 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, 
 buf 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 S(>W. 
 [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 
 
 9— 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 bul 
 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 
 carry 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 imdis- 
 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 adopted, and if, in addition, care is taken 
 to guard the pigs against exposure and overlying, there will l)e 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 CHOLEEA 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 sn.ugested. Dr. ('. D. 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 tliey 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 treatin.? the disease, and 
 not altogether by scientific research, but by men who are not professional 
 scientists. Men of common sense have done and are doing as much 
 toward finding a cure as the college professor, and while I do not think 
 that a "sure pop" ea<;h 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 restilt 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 
 li'elghbor 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., 
 carbolic 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 
 
132 
 
 ordinary sanitary conditions are present. One of tlie 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 for 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. JIankind 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 ijlaces that need looking after and the conditions 
 made right. In most cases the well can be made right with but little 
 expense by (jleaniug 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 Avhile 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 sufCer in consequence, 
 while we doctors and patent medicine venders are reaping a harvest. 
 
133 
 
 HOM' TO CARE FOR BROOD SOWS. 
 
 BY D J GEEEN, NOBLE COUNTY, OHIO 
 
 The care of 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 mistalje 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 diflferent 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. 
 
 PKOLIFIC 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 bf them, and it stands to reason that 
 a sow that has a reasonalile 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 
 
134 
 
 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. 
 
 THB sows' qUARTEES. 
 
 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 OP 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 
 
135 
 
 he keeps them confined in the stable, and in bad weather carries their 
 water to them. The result is that he has lost more colts at foaling time 
 than any man I Ijnow, 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 oppoitunity 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 di-y 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 (i(ne 
 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 
 he fed lightly for several days, a little bra,n 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 OP 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. (3) 
 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 Bxpei'iment 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. AVhen pigs were fed full gram 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 pa.sture 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 
 thi-ee 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 3 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 ihixture 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 
 
137 
 
 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 3 
 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 eveiy 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 
 he 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. Bach 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. 
 This 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 1.50 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 fuU 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 iDOund 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 
 per Acre. 
 
 Will Produce 
 in Pork 
 per Acre. 
 
 At Four Cents 
 
 per Pound 
 Will Be Worth. 
 
 Wheat 
 
 Barley . 
 
 Oats 
 
 Corn 
 
 Peas 
 
 Green clover . 
 
 900 lbs. (15 bu.) 
 1,680 lbs. (35 bu.) 
 1,320 lbs. (40 bu.) 
 2,240 lbs. (40 bu.) 
 1,500 lbs. (25 bu.) 
 12,000 lbs. (6 tons) 
 
 225 lbs. 
 420 lbs. 
 320 lbs. 
 560 lbs. 
 375 lbs. 
 800 lbs. 
 
 89 00 
 16 80 
 13 20 
 22 40 
 15 00 
 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: 
 
 "If 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. oik) pounds, that Tij 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 SSiVo 
 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 East 
 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 knovra 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, diu-ing the summer of 1898, 
 
139 
 
 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 slcim milk to drink daily. Lot 2 received the 
 same kiiid of feed, less the rape. During the three weeks Lot 1 gained 
 164% pouuds.ln weight, or an average of .86 pounds per day per pig, while 
 Lot 2, which received no rape, gained 223.5 pounds in 21 days, or an aver- 
 age of 1.18 pounds TDev day per pig. During this trial Lot 1 ate 274yj 
 pounds of cbrn meal, 274Vi> pounds of shorts, 280% poimds of skim milk 
 and 395 pounds of rape, while Lot 2 ate 36Cy2 pounds each ol; corn meal 
 and shoi-ts 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 .8.j3 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 2,220.3 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, 1,553 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 880.2 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- 
 <;ess. At the New York State Experiment Station two lots of swine were 
 fed ("Bulletin 28," N. S. New York State Experiment Station, 1891), there 
 Ijeing three pigs in each lot. The pigs of both lots were fed "all the 
 prickly comfrey they would eat, and a little com meal. The comfrey 
 
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 ilanagement," 3897, page 66): 
 
 "Our own experience and that of many other pig ls;eepers is not in 
 favor of the use of prickly comfrey. The pigs are not ijarticularly fond 
 of It, and unless a considerable addition of good food is made they will 
 grow big in the belly and narrow on the bacli, 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 October 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 61^,2 pounds each of 
 hominy feed and shorts and 390 pounds of purslane. One pig weighed 
 162 pounds on September 20 and 182% pounds on October 11, a gain of 
 20% 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 18% 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. Eacli pig gained much the same in 
 weight. These pigs no doubt would have done better had there been a 
 larger area of artichokes to teed 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. 0. 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 
 113 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 75fi 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 325 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 
 Tvith 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 3.8 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 ijroductioii. are attracting attention as a food for swine. Last year 
 at the annual meeting of the Illinois Stock Breeders' Association strong 
 testimony was given hy ijractical 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. 
 
 lu experiments at the New York State Station ("Report for 1892," 
 page 2S3I, in which sugar beets were compared, with sorghum as food for 
 swine, about 5% pounds of beets and 0% 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 pevas, 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 251,4 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 wore 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, 442% pounds of corn meal, while Lot 2 
 ate 551% pounds, or 109 pounds more than Lot 1. Lot 1 ate 877% pounds 
 of shorts, while Lot 2 ate 1,091 pounds, or 2131/2 pounds more. Lot 1 also 
 ate 514 pounds of mangels, which was about asi much as they could be 
 induced to consume. 
 
 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: 
 
143 
 
 Lot 1. Lot 2. 
 
 Total pounds gain made 355.5 442.5 
 
 Average daily gain made in pounds 4.6 5.7 
 
 Pounds of meal and shorts to make pound gain 3.71 3.71 
 
 Cost of food fed $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 3.23 pounds of dry matter for each pound of gain. 
 
 In his work op "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 shovsm 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 satisfactoiy. 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. 
 
 (3) Fodder sugar beets containing 16.5 per cent. 10.9 per cent. 
 
 (4) Sugar beets containing 21.2 per cent. 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: 
 
IM 
 
 For one pouud barley substituted 7.5 pounds Eckendorf mangels, 6.5 
 pounds Blvethaiu mailgels, 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 254j 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 2S," 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 diy matter 
 in I'oots 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 80 to 130 days, the average being 102 days. The pigs averaged 
 66 pounds at the beginning of the experiment and 169.6 at tlie end. The 
 average daily gain made by the lots on different rations was as follows: 
 
 Barley 0.986 lb. 
 
 Eckendorf mangel wurzels 0.828 lb. 
 
 Elvetham mangel wurzels 0.833 lb. 
 
 Vogeser and Champion carrots 0.875 lb. 
 
 James and Giant 0.900 lb. 
 
 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 England 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 nf handling the pigs. ("Pigs: Breeds and 
 Management," 1897, page 04): 
 
145 
 
 "It is scarcely necessary to remind our readers tliat a somewliat difCer- 
 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 
 which are carrying their pigs. * * * These are being kept in three 
 lots, one 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 liohl 
 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 for 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 130 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. 'J'he pumpkins were coolied in a vat and mixed 
 witli shorts. They were fed from October 30 to December 25. Beclion- 
 ing pumplcins at $2.50 per ton and shorts at $12, the amount of the former 
 fed was worth $9.40 and the latter .f5.54, 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 
 [ 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 iji 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. 
 
147 
 
 BEST SUMMER PASTURE FOR HOGS. 
 
 BY H. Z. CHURCHILL, BLIZABETHTOWN, 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 .lune, July and August, but would add 
 pai-t 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, lor 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 haj-, which 
 is very high, considering fifty American feeding materials are treated. 
 Hogs love this pasture, and with the eating of the peas aud 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 aud 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 clover 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, vs-hich 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 bite or masticate anything 
 old or tough; aud 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 plaeed on food thoy can not masticate, and thereby die 
 of many disorders. 
 
 In discussing the siib.1ect 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 
 lo 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 
 summer pasture. 
 
 It is sometimes, and 1 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 shipstufE 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 iline 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- 
 %iediately preceding the test, they made a daily average gam of .42 pound 
 per head. While pastured on the stubble fields tney were given no grain 
 in addition to what they could find except on stormy days. The grain 
 *ius 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, tlie forty-one pigs gathered 
 3,228.75 pounds of grain, -wbicli otherwise would have 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 iu any other waj', 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 ^Yisconsin, 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 'ke«p 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 
 
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 Ineans 
 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 aid 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 loth 
 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 dbout 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 Jfeed, except in the pastufe, 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 butcherlvuife, 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. 
 
153 
 
 But those days of liai-d 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 
 
154 
 
 to be run over and trampled down just as the feeders did ages ago. 
 This article Is prompted toy 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 have 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 
 
 Fig. 1. Feeding House. 
 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 fioor, eight feet wide and extending the full length of the trough. 
 This platform is enclosed with an drdinary 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 
 
155 
 
 this feuce that the hogs may be shut in or' out of this pen. The house on 
 the three sides at ^Yhich the troughs are placed is weatherboarded up an<J 
 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 incn plank eleven and a half 
 inches wide must then be cut long enough so that when the lower end 
 
 A COSTEXIENT TrODGH. 
 
 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 
 weatherboai'ding. 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 m each 
 of the troughs. The partition at the space in which stock fountain is 
 
 Fig. 
 
 Insidk Arrangement of Feeding Ilni'sE. 
 
 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 
 floor 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. AVith 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. 
 
Another couveuience that is indispensable tov 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 bade 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, Avhich 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, etc., for the hogs. The bed at farrowing time 
 
 Fig. 4. A Veey Satisfactory, Ikkxpensive Sleeping 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 di-y cobs from the corn-sheller filled in five or six inches deep all over 
 the bottom of the house will be found much more satisfactoi-y 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. 
 
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 Homemade 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 lioar gets better litters of pigs and has much less 
 trouble about getting sows in pig where the box is used. 
 
 In order to accommodate all sized sows, the floor of this box is made 
 .thirty-two inches wide and five feet four inches long, and is nailed 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 inclies 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 flll the space 
 between the two sides of the box. The board lengthwise in the center 
 of the breeding box Is flve 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 
 cut 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 ^dges 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, etc.. 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 ihirty-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 FOB THE FARMER. 
 
 BY THEO. LOUIS, DUNN COUNTY, WIS. 
 
 It is a difHcult niatter 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 ahode 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 mahi 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 aad 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- 
 Live hogs $110,487 
 
 Bacon 46,380,918 
 
 Hams 18,987,525 
 
 Pork, fresh 815,075 
 
 Pork, pickled 4,906,961 
 
 Lard 39,710,672 
 
 Total $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 6f 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 havo 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. TheU 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, etc. 
 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 ivinter and extremely hot days in sum- 
 mer. Of course on the farm and especially when it is an item to feed 
 
163 
 
 out the greater portion of the products grown upon the farm to stock on 
 the farm, some stock must be fed during tliese seasons, but as far as 
 possible these should be either young growing stock or breeding animals. 
 Thia 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 contritions 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. 
 
 BllEEDING AND FEEDING HOGS. 
 
 BY P. W. PETEKSON, VERMILLIOIT, 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 filled 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 necessaiy 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 
 motlier 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 tonic I feed them beets, mangelwurzels or potatoes, whichever 
 I happen to have. Either 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 ne.xt 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 He 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 tliey 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 
 
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 vreeks old they should be taught 
 to eat by themselves, separate from their mother, in a place made for that 
 purpose vehere they can eat vs^ithout being disturbed. As they proceed to 
 learn to eat, the mother's feed should be decreased, and prepare her to 
 wean her pigs vs^ith 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 
 SOU!' 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. O. 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 sis 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 lias been said "the demand creates the supply.'* In regard to pork 
 and bacon I beg to reverse the axiom and say that pork and b^con wil) 
 
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 ping 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 
 creditably 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. 
 
 Tbe future usefulness of any young breeding animal depends in a 
 great measure upon its development. To illustrate: I v^ill take a farmer 
 and a breeder living on adjoining farms. Botli 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 follo^^'ing 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 300 pounds, not over-fat, and growing right 
 along. AVe 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 aud 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 have, 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 stacli 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. E. DODGE, WASHINGTON, D. C. 
 
 This country surpasses all others in swine, as in corn, tobacco and 
 cotton. The numbers reported in packing operations are by no means all, 
 though, best known and easiest counted. Mr. 0. 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 totial 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 tlie west, a decrease 
 of 1,450,000 from the previous year, the largest pacliing record ever made. 
 The total east arid 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, 8,498,000,000 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 ligure four years. The fol- 
 lowing is a statement of average cost: 
 
 Seasons. Summer. Winter. Year, 
 
 1890-91 $3 91 $3 54 $3 74 
 
 1891-92 4 48 3 91 4 16 
 
 1892-93 5 03 6 54 ' 5 60 
 
 1893-94 6 33 5 26 5 87 
 
 1894-95 4 98 4 28 4 67 
 
 1895-96 4 41 3 68 4 07 
 
 1896-97 3 30 3 30 3 30 
 
 1897-98 3 70 3 53 3 63 
 
 1898-99 3 85 3 52 3 71 
 
 1899-00 4 00 4 29 4 11 
 
 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 1S04, 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, iu 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. 
 
171 
 
 YOUNG OR OLD SOWS FOR BREEDERS. 
 
 BY SAM CLAKK. 
 
 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. 
 l^ow to replace the twenty sows I have discarded and turned into porli, 
 I would talje twenty sow pigs from the best sow, being careful to select 
 them from litters of sis 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 from 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 fiutritious. 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 veiy 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 lias 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 frequentiv 
 it happens to be cholera. 
 
 WHAT BECOMES OF THE HOG WHEN IT REACHES THE 
 PACKING-HOUSE. 
 
 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 difiference 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 
 

 .'V\ 
 
 'WgAVr-: 
 
 1^ O 4#f 
 
 
 (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 slightly 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 scalding 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. ^Yith two or three more thrusts 
 ho 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 
 
►J o 
 
 
 (1T6) 
 
Ill 
 
 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 carcass 
 shall be divided— whether the back bone shall be split or shall be removed, 
 ir 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 may 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 
 gfimbrel (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. 
 Ihe temperature is held at from thirty-six degrees to forty-four degrees 
 Fahrenheit. The 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 knifo; bones are either cut ofE 
 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. Bach packer has his own formula for preserving and these 
 are kept secret. 
 
 12— Swine. 
 
(178) 
 
1V9 
 
 Most of the stuff must remain In the cellar from sixty to ninety days, 
 dt^pending upon the season. During the winter the meats may be shippe'd 
 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 cureproperly 
 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 
 amount 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 liver, heart and lungs, have found their way 
 to the table; the liver, heart and lungs are separated; the intestineg 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, etc., 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. 
 
(181) 
 
(182) 
 
(W3) 
 
<184) 
 
KINGAN'S BEEF DEPARTMENT. 
 Bbbf Coolino Room— Capacity, 1,000 Head. 
 (185) 
 
(-186.) 
 
as O 
 
 (W) 
 
H 
 H 
 
 o § 
 
 
 i M 
 
 (188') 
 
1189), 
 
(190) 
 
(l91) 
 
(192 J 
 
INDEX. 
 
 Page. 
 
 Anthrax ^. 39 
 
 Breeding Animals — 
 
 Where and how to select 77 
 
 Some points in swine . 121 
 
 Breeders — 
 
 Do public sales benefit the .... 102-117 
 
 Breeders' Meetings — 
 
 What benefits to be derived from ... 103 
 
 The care of pigs .... .._.... .... 104 
 
 Breeding Animals, mature . . ... 127 
 
 A bad practice ... 127 
 
 Keep the good 128 
 
 Uniform herds 129 
 
 Feeding 163 
 
 Stock, developing 168 
 
 Breeds of Swine — 1- 
 
 Poland Chinas . . ... 3 
 
 Berkshires • • 4 
 
 Chester Whites 5 
 
 Victorias 6' 
 
 Suffolks 6 
 
 Essex ■ ■ .■ ^ 
 
 Thin Rinds . • • 7 
 
 Duroc-Jerseys . . • ■ ■ • .■ . . 7 
 
 Crossing Breeds ,113 
 
 13— Swine. —193— 
 
194 
 
 Diseases of the Nervous System — Page. 
 
 Paralysis , 31 
 
 Chorea 32 
 
 San or heart stroke 33 
 
 Apoplexy 33 
 
 Epilepsy— Fits. 33 
 
 Inflammation of the brain, etc. - 33 
 
 Thumps 33 
 
 Diseases of the Pig — 
 
 Of the mouth 9 
 
 Infectious sore mouth 9 
 
 Black teeth 10 
 
 Diseased teeth 10 
 
 Diseases of the Stomach and intestines — 
 
 Gastro-intestinal 11 
 
 Colic 12 
 
 Indigestion 12, 
 
 Scours or diarrhea 12 
 
 Constipation 13 
 
 Diseases, Other — 
 
 Effects of meat brine ... 14 
 
 Effects of washing powders 15 
 
 Effect of cotton seed .... ... 15 
 
 Wheat and barley beard 16 
 
 Effects of cockle burrs 16 
 
 Diseases of the Reproductive System — 
 
 Abortion 34 
 
 Barrenness 35 
 
 Inversion of the uterus or vagina 36 
 
 Mammitis (garget) . . 36 
 
 Diseases Respiratory — 
 
 Coryza 23 
 
 Catarrh 23 
 
 Sore throat . ... 23 
 
 Bronchitis 23 
 
195 
 
 t)iseases Respiratory— Conlimied. 
 Pneumonia . . ... 
 
 Page. 
 
 24 
 
 Pleurisy 24 
 
 Cough ... ... ... 24 
 
 Lung worms ... ... 25 
 
 Sniffles, snuffles, buUnose . .... 26 
 
 Diseases of the Skin — 
 
 Lice .... . 28 
 
 Mange . . . .29 
 
 Urticaria, nettle rash, surfeit . . . . , 29 
 
 Eczema . 30 
 
 Sore tails ... 30 
 
 Feeding — 
 
 General principles observed in ... . 82 
 
 How to produce most from feed consumed .... 83 
 
 Succulent winter feed .... . 85 
 
 Tankage — a substitute for milk . . . . 86 
 
 Old methods contrasted . . 87 
 
 Dwarf Essex rape as a forage crop . . . 87 
 
 Fall pigs, feeding and management of . 110 
 
 Wheat . . . 126 
 
 The brood sow . . ... 129 
 
 Hogs, manufacturing . . 89 
 
 Why do they get eiok . . ... 91 
 
 And its management . . . . 97 
 
 Preparing for the show ring ... . . 99 
 
 Whole vs. ground feed for . .... 107 
 
 Dog, the. . • • .... ... 108 
 
 Fattening for the market ... Ill 
 
 Wallow, a word for the .... . . 112 
 
 Crossing breeds . ■ 113 
 
 Sure and quick returns . . . 114 
 
 Best summer pasture for . . . • 147 
 
 Clover for ■ 150 
 
 Convenience for handling . ■ ... 153 
 
 Snare and hurdles . . ... 159 
 
 What he has done for the farmer 160 
 
196 
 
 manufacturing — Continued. Page. 
 
 How long to feed . . .... 162 
 
 Breeding and feeding 163 
 
 Value of pure bred for market 166 
 
 Hydrophobia .... 39 
 
 Hog Cholera and Swine Plague .... . . 40 
 
 Losses ... . .... 40 
 
 Two diseases . . ... 41 
 
 Effect of germs on body 42 
 
 Life of germs on outside of body .... ... 44 
 
 Ways by which germs enter the body 45 
 
 Accessory causes ... . .... 46 
 
 Symptoms . ...... 51 
 
 Animals affected and immunity ... 53 
 
 Treatment . ... 53 
 
 Becipes .... . . . . . . ... 55 
 
 Prevention by vaccination . . . ... 56 
 
 Anti-hog cholera serum 56 
 
 Immunization in utero . . . 57 
 
 Prevention . . 57 
 
 State control 59 
 
 Cures 131 
 
 Illustrations — 
 
 Feeding house .... . . .^ 154 
 
 Convenient trough . . . . ... 155 
 
 Inside feeding house .... 156 
 
 Sleeping house ....... 157 
 
 Homemade breeding box 158 
 
 Kingan's ice machine . . ... 174 
 
 Kingan's ice making . 176 
 
 , Kiogan's loading ice ... . 178 
 
 Kingan's hog-hanging room . . 180 
 
 Kingan's rendering tanks . . • • . . 181 
 
 Kingan's filling lard tubs 182 
 
 Kingan's lard oil presses ... . . 183 
 
 Kingan's salting meat 184 
 
Page. 
 
 197 
 
 Illustrations — G(mtvnued. 
 
 Kingan's beef cooling room . ... ... 185 
 
 Kingan's preparing tongues .... 186 
 
 Kingan's makipg cans 187 
 
 Kingan's labeling room 188 
 
 Kingan's butterine cooler 189 
 
 Kingan's sausage meat cutter . . . 190 
 
 Kingan's casing cleaning department 191 
 
 Kingan's jobbing-house yard . 192 
 
 Infectious Arthritis ... . 38 
 
 Paracltes, Intestinal — 
 
 Thorn headed worm . ... 17 
 
 The lumbricoid worm . 18 
 
 Pin worm ... .... .... ... 19 
 
 Whipworm .... 19 
 
 Kidney worm . ..... 19 
 
 Hytadids, or bladder worms .... 19 
 
 Measles . .... 20 
 
 Trichina . . ... 21 
 
 Pig, Surgery on the 61 
 
 Growing, suggestions to beginners ... 75 
 
 Bations for the 80 
 
 The care of the . . . . . . . ... 104 
 
 Weaning ... 1(6 
 
 Management and feeding of fall 110 
 
 Feeding sow ... . .... 115 
 
 On grass . . . . . 125 
 
 Clover hay for . 126 
 
 Pasturing on stubble . . 149 
 
 Treating thumps in 161 
 
 Poor Slock . . . 146 
 
 Bachitis, or Eiokete. ..... 37 
 
 Bheumatism .... 37 
 
 Score Card, What is the 118 
 
198 
 
 Show Ring— Page. 
 
 Preparing hogs for the ... . ............. 97 
 
 Shaping stock for the -..:•'. . . 100 
 
 Sows — 
 
 The brood . . 129 
 
 How to care for brood 133 
 
 Prolific 133 
 
 Quarters . 134 
 
 Plenty of eiercisR 134 
 
 Farrowing time ... 135 
 
 Young or old for breeders . . . 171 
 
 Stati.itical Tables . ... 66-74 
 
 Streaks of Lean . 152 
 
 Surgery on the Pig — 
 
 Castration . . 61 
 
 Spaying . . 63 
 
 Rupture or hernia ... 63 
 
 Enlarged prepuce .... . ... . . 64 
 
 Injiiries . . .... .... . . 64 
 
 Swine — A Specialty . . . 94 
 
 Points in breeding ... 121 
 
 Bedding the sow . . . 122 
 
 Single house system . 124 
 
 Pigs on grass ... . . 125 
 
 Clover hay for . . ... 126 
 
 Value of succulent food for . 135 
 
 American . . , . 169 
 
 Rape for feeding ... . ... . , 171 
 
 Swine Business — Is It Liable to be Overdone? ... 81 
 
 Thoroughbred Swine — Starting a Herd ... 79 
 
 Weaning Pigs . . . 106 
 
 Whole vs. Ground Feed for Hogs .... ... 107 
 
- _•>*/'