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Wisconsin Farmers' Institutes / Wisconsin Farmers' Institutes : a hand-book of agriculture
Bulletin No. 11 (1897)

Everett, C. H.
Swine for profit,   pp. 55-60 PDF (1.6 MB)


Page 56


WISCONSIN FARMERS' INSTITUTEL
qualities of the brood sow and her
care. I will say, however, that there
are some points that we should look
to.
I like a hog that resembles this one
upon the chart-that is my kind of
a hog-the kind that I keep; and I
keep him because I like that breed
better than any other. Of course we
want a hog that has lots of vitality,
plenty of heart room, broad and
straight on the back, short legs, and
well up on his feet.
Another valuable characteristic Is
that she should be a good milker, and
this Is perhaps the most valuable of all
the good points of a brood sow.
Too Kuch Corn.
As a class I think that we feed too
much corn to swine. It is the cheap-
est food that we produce upon the
farm; we are liable to have large
crops of it, and it is very convenient
to shovel it over to the hogs. Men
come to me looking for breeding
HOME OF C. H. EVERrTT.
The Brood Sow.
Now, the kind of a brood sow that
is best adapted to the farmer's use.
I like matured dams to breed from,
from one year up to five or six years
of age. Whenever we find a sow that
has the valuable characteristics of a
good breeder, we keep her upon the
farm as long as she continues to pay
as a breeder. In the first place she
should be a uniform breeder as to
numbers in the litter and as to the
size of the pigs. That Is of very great
Importance; a brood sow that brings
forth two pigs at a litter, and then
again twelve, and they are uneven in
size, has but little value.
stock, and they say, "My hogs look
well-I like them first rate, but the
bone is too fine. You fellows are spoil-
ing these animals by breeding them
too fine.  When my hogs weigh 200
to 250 pounds, they become crippled
and drag their hind parts-they can't
stand up." I know at once that the
man does not understand the business
of hog breeding; he is not an intelli-
gent feeder. He has not stopped to con-
sider that the hog from birth up to
whatever age he has arrived at, has
been built out of what that man has
given him. This fine bone, this
crippled condition of the hog has
been made because the foods were not
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