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)
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 7_7__ 66 A I , 1_?, . j
Based on date of publication, this material is presumed to be in the public domain.| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright