Farm and Garden

King Country Chronicle, Volume IV, Issue 228, 26 January 1910, Page 4

Farm and Garden

POTATOES FOR PIGS. At the request of the German National Society of Pig-breeders, the Department for Agriculture have carried out a series of experiments, scientific and practical, with the object of affording more complete information than previously existed on certain questions connected with the feeding of pigs. In these investigations, seventeen institutions in different parts of Germany took part, the chief object being to give precise information as to the effect of potatoes for fattening pigs, and the amount of albuminoids that should be given with them. The principal results of the experiments have now been announced.

1. It has been proved in the experiments that, in accordance with general experience . steamed pjtatoes are an excellent food for fattening pigs. In all stages of the fattening process 50 to 60 per cent, of the digestible carbohydrates can be fed in the form of potatoes with good results. 2. An increase of the albuminoid proportion of the ration is not desirable.

3. Especially favourable or unfavourable effects from the usual different food 3 and food mixtures on the quality of the flesh have not been observed. The quality of the flesh is more dependent on the breed of the animal than from the nature of the food.

4. In the experiments in which powdered chalk has been added to the ration of potato, meal, and skimmilk, in order to supply lime in the fodder, weakness, or disease of bone formation, has not been noticed. 5. The cost of the production of 200 lbs live weight has worked out an average of 745, taking the foodstuffs at moderate prices. Assuming a cost of 40s to 50s for young pigs of 100 lbs - weigh, and with an increase of weight -of 150 lbs per pig, the cost of the fattening is just covered when 100 lbs \§ye weight can be sold at 38s to 425. This does not allow anything for risk, which in pig fattening is an important . item. —Mark Lane Express.

Touching on the feeding of poulry, it is howand when to feed the ideal meal which makes all the difference. For> chickens the meal should have been?. green food, such -as lettuce, onion tops chopped finely and in with the meal, which been moistened with skim milk when availably, and all passed through a sieve or mincing machien, and be, fed .in a crumbly condition. For laying hens the meal should be scalded with liquor from the stock pot, dried off with pollard, and fed in a friable condition in troughs. This should be given only once a day as the breakfast with green food midday, and hard grain for supper. For fattening birds, t'he same meal should be used, with the addition of ground oats and pollard, made moist with skim milk when available, otherwise hot water, and be allowed to stand for some hours to slightly ferment, and be then fed in troughs, more moist than to the laying hens, and during the last week or ten days some mutton fat may be added.

Charcoal should be fed to chickens of all ages to prevent bowel troubles. It is bfis.t miked with the grit and kept where the chickens cannot waste it. Fresh boiled or scalded milk—sweet skim-mik will do —is an ideal food for chickens of all ages if they will take it, which they will do if fed to them from the time they are small. Especially is it good for young growing chickens and laying hens, which furnishes them with an abundance of proteids so much needed by rapid growth and eggi.productioh.