FARMING NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 7, 26 January 1915, Page 1

FARMING NOTES.

Feeding The Pig.

One of the most valuable of all foods for porcine stock is tte potato. It has been shown that the pig requires 91b daily for every J 001b of his live weight, 81b of which is necessary to maintain his existence. A breeding sow, however, unless she were suckling her young, would only require 71b. The first-named ration may be described as one providing for the growth of the animal, and tbe second for the mere maintenance of the system. We have referred to the sytsems of pulping and boiling potatoe. Some years ago a number of experiments were conducted in Denmark, with a view to ascertaining whether a better return could be obtained by the use of boiled or by raw potatoes. Ten young pigs from the same litter were divided into two lot*, at the age of ten weeks, one lo* being fed upon boiled and tbe other upon raw potatoes. Each lot received, in addition 2glb of barley meal, which in one instance was given in a boiled state, while in the other the barley was only bruised. In four weeks the increase in weight of the pigs that had been fed upon boiled food was found to be 1731b; whereas in the other case it was only 1151b. It was also shown that of pigs fed for pork which bad been well groomed in one case, and not cleaned in another, six were selected, and divided off into threes, with the result that the regularly cleaned animals showed an increase of 301b more in weight than the dirty ones. Turnips are an admirable diet when judiciously gven. We have known many thoroughly practical feeders to use them largely in the winter with good effect. At the same time, numerous instances could be quoted in which they have caused disease, weak litters, and even abortion. Like all roots, turnips should be minced as Bmall as possible for pig feeding and mixed with the meal at least twenty-four hours before they are given. When used in this way they are believed to be as nourishing as when cooked. Mangels.—Many feeders prefer the mangel to the turnip, and we remember one case in which a large quantity of mangels returned 26s a ton by feeding pigs. It is a mistake, however, to use them early in the winter, as they are of at least twice as much value when given in tbe spring. Pigs should not, of course, be fed wholly upon mangels any more than other roots, but when an unusually large quantity is given any ill-effect may be checked by the addition of a few beans to the daily ration. Carrots have long been used for pigs, although they are too rich for breeding animals. Numerou experiments have been made with them, and it has shown that, in some instances, they have returned as much as 30s a ton by being converted into pork. They are an admirable winter food, if given in medium quantities, but should always form part of a mixed diet. Parsnips are also a succulent food, very much relished by pigs, but the same remarks that have been applied to other roots apply equally to these.

Jerusalem artichokes, which are also grown largely in France and the United States, are not so much known sb food for swine as they deserve to be. We nave seen them grown in very considerable quantities in Touraine, where the stalks are frequently preserved in the silo. They may be given either raw or cooked, but preferably cooked, and few foods are more relished by pigs. In some parts ot America it is the custom to turn piga into an artichoke field, allowing them to dig up the tubers themselves. There is one decided advantage in connection with the artichoke; it seldom requires re-pianting, for the same ground bears a crop for several successive years, a certain number of tubers invariably remaining in the soil—sufficient, in fact, for the following crop, after the produce for the ysar has been lifted. Pumpkins are considered to be of value where they can be grown, although their production in this country is very small. Before being given to pigs they Bhould be cut open, and the seeds removed, as

I these are injurious to the bladder. j The pumpkin, however, is a mere adjunct, and is not of such feeding value as the turnip or mangel; but, in conjunction with grain or meal feeding, it may be recommended, more especially to those persons who possses unusual facilities for growing them. Milk.—The feeding value of milk cannot be tuo highly estimated for pigs. At the same time, it ought to be clearly understood that milk in any form is too valuable for uce aa pig food, and that producers of it should make every effort to sell it in some form for human consumption. New milk, unless employed for preparing pigs for exhibition, is out of the question, and should not be treated as a pig food; but skim milk, where its sale is impossible, may always be used with the greatest advantage. It -contains nearly 10 per cent of solid matter of high value, and, when mixed with a fat-producing substance, can scarcely be excelled. Whey, which is the residue of the milk used in the manufacture of cheese, is not saleable as food, yet the yield of one cow is generally estimated to be of tne value of £1 per annum when employed as a pig food. Its principal ingredient is sugar; it should be kept in tanks, as far from the cheese room ana as near the piggery as possible. Whey is much better when it has been mixed with meal, and allowed to remain from two to three days to ferment. Barley meal and oatmeal are both valuable for this purpose, and, in winter time, minced or steamed rooti, with bean meal or lentil floor, may be added with great advantage. Foods containing nitrogen in some form should be, added, and here bran or pollard, pea or bean meal, or ground oats, will be found extremely valuable. One of the best: combinations of dry foods for mixing with whey is the following:— lb. Pollard 3 Bean meal I Maize meal 2 Total 5J This should be added to every six gallons of the liquid. Upon a diet of this description the pigs will do remarkably well, but the food should be cooked or steamed.