PRACTICAL HINTS ON PIG KEEPING.

Motueka Star, Volume IV, Issue 159, 27 February 1903, Page 4

PRACTICAL HINTS ON PIG KEEPING.

lunching the raising and treatment of pigs. Mr J. Scriven, in remarks submitted to Ins local agricultural society in South Australia, said, while there was a good deal in the statement that •'the breed goes in at the mouth," there was always a great difference in the capabilities of the different animals. S .me pigs will grow quickly and fatten easily, while it is almost impossible to fatten others. A good pig should weigh 2001 b to 2501 b at twelve months; he had had extra good animals that put on a pound per day %vith good feeding.

He favored the progeny of a purebred Berkshire boar and a good crossbred sow, fairly long, and with good quarters. The cross bred sows, as a rule, are more prolific than the pure bred ; it did not pay to keep sows producing only five or six in a litter. They should not keep sows that will not produce and rear eight or ten pigs each time. The Poland-China pig was a good gaower, and fattened well, but he considered they produced an excess of fat for curing or for general use. The cross between the Berkshire, and white Yorkshire often produced splendid pigs. The question of feeding was of the greatest importance. A comfortable sty and a good wurm bed iti winter will greatly assist to profitable growth. It is a mistake to think, as many do, that anything is good enough for the pig When weaned the pigs should have warm food, particularly in cold weather. A little milk or slop mixed with pollard can be warmed in a bucket without much trouble, as they usually had plenty of fiie in the winter ; put the food on to warm while they were having their own breakfast.

To be successful with pigs they must keep them growing all the time ; if once checked through scarcity of food or neglect, it meant time and food cost. Let the pigs have a run occasionally to stretch their: limbs; this referred" to pigs shut up ' for fattening. He did not know which was the best food for pigs, but he had found if they got plenty of pollard, peas, milk or "wheat crushed or whole they will do alright. Where green barley can be grown it is very useful for store pigs, but in the north the seasons were so very precarious that farmers are almost confined to wheat and milk. When penned for fastening give the pigs as much food as they will eat ; feed three times a day, and not too sloppy. It pays best to give them plenty, and fatten as quickly as possible.

Mr Brown said a - teaspoonful of saltpetre given occasionally in the food tor boar pigs for fattening got rid of the rank flavour. Other members have adopted the usual plan of sticking and castrating them at the same time. Mr Scot said he fed his pigs on milk and slops, with pollard and maize to them. For two or three weeks before killing he gave them nothing but clean water and maize ; if he could grow them he would sooner five them dry p-;as. The maize and water results in firmer and sweeter bacon.