SWINE
=Origin.= The ancestors of the hogs found on American farms came from two
sources, southeastern Asia and western Europe. These two families of hogs
are often designated by the names _Sus Indica_ and _Sus Scrofa_. Although
the word _sus_ is Latin, boys or girls who feed pigs use it when they
call “sui, sui,” to the pigs at feeding time.
[Illustration: 6. A RAZOR-BACK]
_Sus Indica_, a native of China, was a small, fine-boned animal much
prized by the people of southeastern Asia. Descendants of _Sus Scrofa_,
the wild boar of western Europe, are still hunted in forests and private
game preserves. The wild boar is a large, ferocious animal with thin hams
and a heavy shield. From its Chinese ancestor the modern hog has derived
its form and quality; from the wild boar it has obtained its size and
vigor.
Swine were probably introduced into this country by early Spanish
explorers. For many years wild hogs were found in the everglades of
Florida. It is recorded that Jamestown had to be fenced to keep out
the wild hogs, descendants of those brought over by earlier settlers.
Although the ancestors of the hog came from China and western Europe, it
remained for English breeders to blend the two and develop the earlier
breeds.
The earlier breeds like the Berkshire were developed where corn is not
grown successfully. Under such conditions the bacon-type of hog was
produced.
=Bacon-type.= The bacon hog has a longer side, less fat and a smaller
ham. Canada, Denmark, and Ireland produce the finest hogs of this
type. Bacon hogs furnish the “Wiltshire side,” in which ham, side, and
shoulder are marketed in one piece. This cut commands a higher price
on the European continent than pork from the lard hog. The weight of
this type of hog for market varies from 160 to 200 pounds. The form of
the bacon-type is quite different from the form of the lard-type. The
hog has longer legs, the body is not so thick or deep, the shoulders,
neck, and jowls are lighter. The hog should be longer from shoulder to
ham, with sufficient depth and thickness to denote good constitution.
Quality, as in the lard-type, is indicated by a smooth coat of hair and
an unwrinkled skin. The finished bacon hog “handles” firmer to the touch
than a finished lard hog. The bones of this type are larger, but they
should present a clean-cut appearance. The loin is the most valuable cut
in this hog, and should be as wide as the rest of the back, full, strong,
and well packed with flesh. The ribs should spring out boldly from the
backbone and turn sharply downward, giving a straight, flat side. The
leading breeds of the bacon-type of swine are the Tamworth and the Large
Yorkshire. Sometimes the Hampshire is so classed.
=Lard-type.= The lard hog is a native of the corn belt. This type of
hog has a compact, thick, deep, smooth body. The ham, back, loin and
shoulders are the most valuable parts and are developed to a higher
degree. The production of lard and fat is the principle aim of this
type. Quality is denoted by fine hair, smooth, clean, unwrinkled skin,
rather fine bone, and an even distribution of flesh. The jowls should
be broad, plump, and full, and the belly not baggy in appearance. The
hog should have short upright pasterns. The snout should be fine, the
face wide between the eyes, and the space between the ears wide and
full. Width between the eyes and fullness and width between the ears
indicate a good feeder. The neck should be short and deep and should
blend smoothly into the shoulder. The shoulder should be well developed,
blending smoothly into the body and covered evenly with flesh over all
parts. The back should be broad, slightly arched, of medium length and
thickly fleshed. The ribs should be well sprung, the sides deep and even
between the shoulders and ham. The ham should be broad, deep, plump,
and heavily fleshed well down toward the hocks. The rump should be as
wide as the back. The legs should be short, straight, set well apart and
squarely under the body. The above brief description is general for all
breeds of the lard hog. The Poland China, Chester White, Berkshire, and
Duroc-Jersey are the popular breeds of this type of hog.
=Breeds.= The selection of a good breed by a pig club member is an
important matter. He should be influenced by two conditions: the breeds
raised in the community and his own preference. The community which
confines its efforts to two, or better, to one breed of hog, will attract
buyers and its stock will command fancy prices. On the other hand, a
breeder will be most successful with the breed in which he has confidence.
To make an intelligent choice, every club member should become familiar
with the characteristics, advantages, and shortcomings of the several
breeds of hogs. It should be borne in mind that there is no “best breed.”
BACON BREEDS
[Illustration: 12. LARGE YORKSHIRE]
=The Large Yorkshire.= This large white breed, too, originated in
England. White spots are not desirable and black hairs disqualify
animals. The Large Yorkshire possesses the typical bacon conformation:
light hams and shoulders, long legs and a long, narrow and deep body. On
account of its size, strong bone, and ability to produce large litters,
Yorkshire boars have been used for crossing with breeds which are lacking
in these respects.
[Illustration: 13. TAMWORTH]
=The Tamworth.= This breed much resembles the Large Yorkshire in size
but has a longer snout. The Tamworths are good rustlers and produce bacon
which can be used for export purposes at a comparatively early age. They
are sometimes criticized for their inability to compete with the lard
breeds in the production of fat carcasses. It should be borne in mind,
however, that they are distinctly a bacon breed.
The Large Yorkshire and the Tamworth are the only two bacon breeds in
this country. Other minor breeds, both lard and bacon, which might be
mentioned are the Mule-Foot, Small Yorkshire, Essex, Cheshire, Victoria
and Large Black.
LARD BREEDS
[Illustration: 7. POLAND CHINA]
=Poland China.= The Poland China is one of the most popular breeds. It
is of medium size, black in color with “six white points” on face, tail
and feet. Its ears are not erect as are those of the Berkshire, but
break and fall forward about two-thirds of the length from the head.
The face is not dished as much as that of the Berkshire, another mark of
distinction.
Like all of the rest of the lard breeds, it should have heavy shoulders
and hind quarters, and deep, short sides. For a time there was a demand
upon the part of breeders for small, fine-boned animals. The demand of
the packers was too strong, however, and the development of the Big Type
Poland China marked the downfall of this “fad.”
This breed is noted for its constitution and vigor. Much of this is due,
no doubt, to the fact that the originators of the breed in the Miami
Valley wished to develop a hog which could be driven to Cincinnati, the
great packing center of that period. The small type Poland China had
small litters. This fault has been remedied in the big type strains.
[Illustration: 8. BERKSHIRE]
=The Berkshire.= The erect ears, dished face and short snout of the
Berkshire distinguish it quite sharply from the Poland China. It is one
of the oldest breeds of swine, originating in Berkshire, a county of
England. The early Berkshire was a bacon, not a lard hog. It was large,
rough, and late maturing. Numerous crosses with Chinese and Neopolitan
pigs of fine quality have been instrumental in producing the modern,
medium sized, compact animal.
This breed has a broad back, a good spring of rib and thick rump and
hams. Berkshires are early maturing and breeders claim that the meat is
second in quality to none. Like the Poland China, it has white on the
feet, face and tip of tail.
[Illustration: 9. DUROC-JERSEY]
=Duroc-Jersey.= This breed of red hog is becoming very popular on account
of its constitution and ability to produce large litters. It resembles
the Poland China in size, shape and position of ear and snout. The color
desired by most breeders is a cherry and not a sandy red.
Nothing definite is known of its early history. Red hogs had often been
imported. Among the records of such importations are those of Henry Clay
from Spain and Daniel Webster from Portugal. Early Berkshires of red
color were thought to have been used in developing the breed.
Two breeds, a Jersey Red in New Jersey and a Duroc in New York State,
came into prominence. The former was a coarse hog of good length of body
and strong constitution. The union of these two breeds produced the
Duroc-Jersey.
Another point which especially recommends this breed in addition to those
already mentioned is its grazing ability.
[Illustration: 10. CHESTER WHITE]
=The Chester White.= This breed of white hog resembles the Poland China.
The ears are more drooping, however, than those of that breed and break
forward about one-third the distance from the head. The Chester White is
also wider, thicker and longer in body.
The breed originated in Chester County, Pennsylvania. Two other strains,
Todd’s Improved Chester White and the Ohio Improved Chester White, have
resulted from breed improvement. The latter has now developed its own
breed association.
The Chester White ranks second to Duroc-Jerseys in the size of its
litters, but the fact that its white color makes it subject to sunburn
prevents its development in the southern and middle western states.
=The Hampshire.= This breed is classed as between the fat and
bacon-types. This is due to a lighter shoulder and ham and a longer side
with less depth than those of the breeds previously described. Although
it will not meet the demands of the “Wiltshire side” for the English
market, it will provide bacon which meets the demands of the American
market.
[Illustration: 11. HAMPSHIRE]
The Hampshire is a black hog with a belt of white from 4 to 12 inches
in width encircling the body and including the forelegs. It is more
upstanding than the lard-type breeds, and has a broad and fairly deep
body. A narrow head with close set ears extending forward but not
breaking are other marks of distinction. The Hampshire matures early, has
good sized litters, and is a good grazer. The proportion of fat to lean
meat is very desirable. Little is known of its early history other than
that it originated in Hampshire, England, and that representatives were
brought to Kentucky at an early date.
=Selecting the pigs.= In choosing a breed a club member will do well to
select the one which is most prevalent in his community, provided, of
course, that it is a breed which meets the market requirements and in
other ways is adapted to local conditions. This will be the case if he
lives in a community of successful swine breeders.
=Getting started.= After a breed has been decided upon, the next thing is
to pick out the individuals. A pig club member may start with a pig or
pigs after weaning, or a bred gilt may be purchased.
Wherever possible a pure-bred sow pig or gilt should be secured. Two
things are to be considered, the pedigree and individuality of the
animal. Unless you are familiar with pedigrees, it is best to leave that
to the reliable breeder with whom you are dealing. Every pig club member,
however, should be able to pick out a good pig.
Four things should be considered in selecting a breeding animal: form,
quality, constitution, sex character and type. It is true that the matter
is more difficult with a young pig than with an older pig, but part or
all of these conditions may be noted in the young pig.
A pig with a comparatively long body and with good depth and width should
be selected. It should stand squarely on short legs of good bone. There
should be no wrinkles on the body.
A good heart girth indicates plenty of room for the lungs and denotes
a strong constitution. Quality is shown in fineness of bone and hair.
Too fine a bone should be avoided. To judge type one must be familiar
with the requirements of the various breeds. Above all, the pig selected
should be a good feeder.
=Care and management.= After the pig or pigs are secured, the next
problem is one of care and management. Every pig club member should keep
in mind that pigs require a variety of clean food, clean water, exercise
and, a clean bed if they are to thrive and be profitable. Being a large
feeder the pig will eat dirty food from a dirty trough if no other is
offered. On this account it is often thought that he will get along under
any sort of circumstances. Such is not the case. No animal will respond
more quickly to careful, intelligent treatment than the pig.
[Illustration: 14. A GOOD HOG HOUSE]
=Houses.= Hogs must be housed in dry, warm, clean, and well-ventilated
houses. Sunshine is a very important agent in disinfecting and warming
the hog house. The well-established breeder may have a colony house, but
for the beginner the individual house of the A or square type is to be
recommended.
During the summer a good pasture will provide cheap, clean feed,
exercise and a clean bed. It may be necessary, however, to provide a
shelter from the direct rays of the sun. This may be furnished by a frame
of poles covered with straw or corn stalks.
=Sanitation.= It is much easier to keep a pig healthy than it is to cure
him after he becomes sick. Cleanliness, proper feed, disinfection of
houses and animals, together with plenty of sunlight, ventilation and
dryness of quarters, will help to keep a pig in good health.
If care is taken that there are no unnecessary cracks or corners in which
filth may accumulate, it will be easy to keep houses, troughs and feeding
floors sanitary. A good disinfectant should be used regularly in the
pens. Five parts of crude carbolic acid in one hundred parts of water
is recommended. All filth should be removed before the disinfectant is
applied. Once a year all buildings should be whitewashed. A pint of crude
carbolic acid should be added to each three gallons of whitewash.
Feed lots and pastures cannot be disinfected in this fashion, but
applications of lime and an occasional plowing will help.
=Hog wallows and dips.= The pig is not naturally a filthy animal, and if
given an opportunity will keep fairly clean. During the extreme heat of
summer the pig suffers, owing to the fact that he perspires but little.
He seeks the shelter of a cool mud wallow to get relief from heat and
parasites. The intelligent hog raiser will provide a concrete wallow and
keep it filled with eight or ten inches of water. Coal-tar or crude oil
added to the water helps to rid the animal of lice. Where the animals are
badly infested with lice it will be necessary to wet them all over, as
the lice are found behind the ears, inside of the legs and in the folds
of the skin. A two per cent solution of creolin may be used for this
purpose.
=Worms.= Pigs are often affected with worms which interfere with their
thriftiness. A tablespoonful of castor oil and forty drops of oil of
American wormseed should be given in the slop to wormy pigs. Six grains
of santonin and four grains of calomel per 100 pound pig is also used
successfully.
=Hog cholera.= It is not possible within the scope of a small book to
describe all of the diseases that attack pigs. Every pig club member,
however, should know something about hog cholera, the greatest scourge
which attacks swine.
The germs of hog cholera may be carried on the boots of visitors, by
pigeons or dogs. It can only be combatted by vaccination of healthy hogs,
quarantining of all sick hogs, burning of all dead hogs and disinfection
of premises.
Three methods of vaccination are in use:
(1) The injection of an anti-cholera serum, which makes the hog immune
only a few months or weeks.
(2) The simultaneous treatment whereby the serum used in (1) and the
defibrinated blood or virus from a diseased hog are injected together.
This treatment renders the hog immune for life.
(3) In the combination method, serum alone is used first, and ten days
later the simultaneous treatment is administered. This method is seldom
used. The services of a skilled veterinarian should be secured to
vaccinate hogs.
=Feeds and feeding.= Protein, fats, and carbohydrates are the three
classes of nutrients found in feeds. These, in addition to mineral
matter and water, furnish material for the maintenance and growth of
the pig. Proteins furnish the material for the production of muscle.
Fats and carbohydrates provide fuel for heating the body and giving
activity to the muscles. An excess of food nutrients, especially fats and
carbohydrates, is stored in the body as fat. The mineral matter goes into
the production of bone.
All feeds do not contain these nutrients in the same proportions. Some
feeds, like corn, are deficient in protein, while others, like tankage,
contain a large percentage of protein.
[Illustration: 15. A SELF-FEEDER]
From the foregoing it is easily seen that the problem of the hog
raiser is to use a combination of feeds which will provide the proper
proportions of the various nutrients. While the pigs are young, bone and
muscle producing foods are especially necessary. Toward maturity the
percentage of fat producing foods may be increased.
=Corn, pasture and other supplements.= Corn is the most widely used feed
for pigs. As has been stated, it is essentially a fat producing food
and must be properly supplemented. Clover or alfalfa pasture supplies
the protein and part of the mineral matter which the corn lacks. Rape
furnishes good pasture for hogs, almost equal to clover and alfalfa. Rye,
blue grass, cow peas and soy beans together with various pasture mixtures
have value as hog pastures. Where pigs are fed in a dry lot, tankage
may be used to supply the protein. Pasture-fed pigs are thriftier and
make cheaper gains than those fed in a dry lot. Skim-milk or buttermilk
together with tankage makes an ideal supplement to corn. Middlings and
shorts may also be used.
=Mineral matter.= To insure pigs getting enough mineral matter it is
recommended that the following mixture be kept before them at all
times:[7]
Wood ashes or coal screenings 1 bushel
Air-slaked lime 8 quarts
Salt 8 quarts
Rock phosphate 3 quarts
Copperas (iron sulphate) 1 quart
The first four ingredients should be mixed thoroughly and the copperas
dissolved in warm water and poured over the mixture.
=Feeding and care of the sow.= In starting in the swine industry with one
or more gilts, it should be borne in mind that a sow should not be bred
until she is eight or ten months of age. Every hog raiser should aim to
have his sows produce two litters a year, farrowing in April and October.
Not more than two-thirds of the grain ration should be corn. Some feeders
prefer to use ground oats and middlings exclusively. In any event,
heating and fattening foods should be avoided. In addition to the grain
ration, roots and clover or alfalfa hay or skim-milk should be fed. Sows
on good pasture require little grain except just before farrowing.
At farrowing time the sow should be placed in a building, dry, free from
draughts, and well-ventilated.
The feed after farrowing should be about the same as before. After the
first week larger quantities are necessary for the sow in order to
maintain the pigs properly. When the pigs are weaned, the feed of the sow
should be cut down to check the flow of milk. Oats is recommended for
that purpose.
=Feeding the pigs.= The young pigs will learn to eat at about three weeks
of age. At this time if the pigs can be fed separately from the sow
better results will be obtained. Skim-milk, middlings and soaked corn are
recommended.
Young pigs should be given opportunity for exercise but should be
sheltered from cold winds or hot sun. Young pigs may be weaned at from 8
to 10 weeks. Avoid too heavy feeding at first.
Pasture-fed pigs may be given one-fourth of a pound of tankage, or one
and one-half to two pounds of skim-milk or buttermilk per day; one-half
pound of middlings may be added to the above ration. Adding bran or
finely ground oats to the middlings will prevent constipation in case the
middlings are too fine and floury.
What corn is readily cleaned up may be fed at the age of three months or
a little earlier if skim-milk is being fed. The pigs should be fed four
times a day at first and then three times. As the pigs grow older the
corn and middlings may be increased, but at no time should corn alone be
fed.
=Markets.= The successful stock man is the one who is familiar with
market requirements and tries to meet them. Every pig club member
should know something of the market classes and grades of hogs. These
differ somewhat according to local conditions, but in a general way the
classification used on the Chicago market may be taken as a standard.
Heavy hogs are no longer at a premium except when the price of lard is
high. They contain a large amount of fat. The various grades of hogs in
the several classes indicate the degree to which they have attained to
the standard of perfection, prime being the highest grade, and common and
inferior the lowest grades.
Butcher hogs are commonly used for fresh meat trade. They are principally
barrows.
The term packing refers to the use to which this class of hogs is
commonly put. They are inferior to butcher hogs and are cut up, cured,
and packed in boxes and barrels. Mixed packing hogs are those marketed
without grading. Speculators often buy them up and grade them.
The meat of pigs is unsuitable for curing and supplies part of the demand
for cheap, fresh meat.
Bacon hogs quoted on the Chicago market are not the bacon hogs which
furnish the Wiltshire sides. They are lard hogs that are not highly
finished, have a high per cent of lean meat, and supply the demand for
lean pork.
Stags are males castrated too late in life to grade as barrows. Boars are
used for sausage and supply cheap fresh meat.
The present demand is for hogs weighing from 200 to 250 pounds, and
the hog raiser should aim to finish and market his hogs at about these
weights.
MARKET CLASSES AND GRADES
===========+=======+======================+===========
Class | Weight| Sub-Class | Grade
-----------+-------+----------------------+-----------
Prime heavy|350-500| | Prime
| |{ Heavy 280-350|{ Prime
| |{ |{ Good
| |{ | { Prime
Butcher |180-350|{ Medium 220-280| { Good
| |{ | { Common
| |{ |{ Prime
| |{ Light 180-220|{ Good
| | |{ Common
| | | { Good
| |{ Heavy 300-500| { Common
| |{ | { Inferior
| |{ |{ Good
Packing |200-500|{ Medium 250-300|{ Common
| |{ |{ Inferior
| |{ | { Good
| |{ Mixed 200-280| { Common
| | | { Inferior
| | |{ Choice
| | {English 160-220|{ Light
| | { |{ Fat
| |{Bacon{ | { Choice
| |{ { U. S. 155-195| { Good
| |{ | { Common
Light |125-220|{ |{ Good
| |{ Light light 125-150|{ Common
| |{ |{ Inferior
| |{ | { Good
| |{ Light mixed 150-220| { Common
| | | { Inferior
| | |{ Choice
Pigs | 60-125| |{ Good
| | |{ Common
Roughs | | |
Stags | | |
Boars | | |
| |{ Roasting pigs |
| |{ Feeders |
Misc. | |{ Governments |
| |{ Pen holders |
| |{ Dead hogs |
-----------+-------+----------------------+-----------
NOTEBOOK QUESTIONS
(Write brief answers on notebook pages.)
1. Why is hog raising such a popular form of live-stock production on the
farm?
2. In what important respects has the domestic pig been improved from the
wild hog?
3. What are the chief differences between the bacon-type and lard-type of
hog?
4. What are the characteristics of a good brood sow? Of a good boar?
5. Name the standard breeds of swine in this country.
6. What is your favorite breed and why?
7. What are some of the feeds supplementary to corn in productive swine
feeding?
8. Give some reasons why swine should be sheltered. What are the
essentials of a good piggery?
9. Name five things you consider essential in the care of the brood sow.
10. List some interesting hog habits.
APPENDIX
A MODEL CONSTITUTION, WITH SUGGESTIONS FOR PARLIAMENTARY PROCEDURE[8]
CONSTITUTION
Article I. The name of this organization shall be the ____
(School, township, county, etc.)
Club.
Article II. The object of this club is to increase the agricultural,
educational, and social advantages of ____
(Name of geographical unit)
through home projects, entertainments, lectures, fairs, exhibits, etc.
Article III. All boys and girls living in ____
(Geographical unit)
between the ages of 10 and 18 years shall be eligible for membership.
Article IV. Sec. 1. The officers of this club shall consist of a
president, a vice-president, a secretary, and a treasurer.
Sec. 2. A majority vote shall constitute an election.
Article V. Roberts’ Rules of Order shall govern the meetings of the club.
Article VI. The order of business for all regular meetings shall be as
follows.
1. Call to order.
2. Roll call.
3. Reading of minutes of last meeting.
4. Addition or corrections to the minutes.
5. Reports of committees.
6. Old business.
7. New business.
8. Considering new names for membership.
9. Literary program.
10. Recreation or refreshments.
11. Adjournment.
Article VII. Committees for special purposes may be appointed by the
president at any time.
BY-LAWS
Article I. The club motto shall be “To make the BEST, BETTER,” and the
club emblem shall be a four-leaf clover bearing an H on each leaf.
Article II. The officers shall be elected by ballot at the annual
election in ____
(Month)
of each year.
Article III. The regular meeting of the club shall take place at ____
(Name of building)
on the ____.
(Day of the month)
Article IV. Sec. 1. A quorum shall consist of ____
(Usually two-thirds)
of the membership of the club.
Sec. 2. This constitution may be amended by a vote of ____
(Two-thirds)
of the members present at any regular meeting.
PARLIAMENTARY PRACTICE HINTS AND SUGGESTIONS
_a._ Always address the president as Mr. or Miss President.
_b._ All remarks should be addressed to the president.
_c._ There should be no talking between members.
_d._ The president should recognize the person who seeks the floor by
saying: “Mr. or Miss ____.”
_e._ This indicates that the person thus recognized has the privilege of
speaking (of the floor) and must not be interrupted.
_f._ The only interruptions allowable are (1) a call for a point of
order, or (2) a question.
_g._ A point of order applies to a member who has made a motion which is
out of order because of another motion before the meeting, or to a member
whose remarks are not on the subject under consideration, or to a person
who is exceeding the time limit for discussion, etc. A point of order is
executed as follows:
Member rising while another is speaking: “Mr. President, I rise to a
point of order.”
The president will then recognize the speaker as follows: “Mr. ____,
please state your point of order.”
Member who has interrupted speaker: “Mr. President, the speaker, Mr. ____
(Interrupted member’s name)
is out of order because his remarks are not on the subject under
consideration (or is out of order because there is another motion before
the meeting).”
President: “The chair decides that the point is (or is not) well taken.”
Whereupon the interrupted speaker takes his seat or makes an appeal from
the decision of the chair as follows:
Interrupted speaker: “Mr. President, I appeal from the decision of the
Chair.”
President: “Mr. ____ appeals from the decision of the chair. As many as
are in favor of sustaining the decision of the chair will make manifest
by saying ‘Aye;’ contrary-minded, ‘No.’”
The motion is (or is not) carried.
If the motion is carried, and the decision of the chair is thus
sustained, the interrupted speaker has no further recourse and must take
his seat. If, however, the motion is lost and the decision of the chair
is not sustained, the speaker may continue to speak.
Question. The speaker may be interrupted by any member for the purpose
of asking a question. This question may be one of personal privilege or
may be for the purpose of gaining information about the subject under
discussion. The execution of this motion may proceed as follows:
Member taking floor while another member is speaking: “Mr. President, I
rise to a question of information.”
Presiding officer: “State your question.”
Member: “Do I understand the speaker to mean that ____ etc.?”
The speaker then proceeds to give the information desired, and the
meeting proceeds.
In case of a question of personal privilege the process is as follows:
Member, rising and interrupting speaker: “Mr. President, I rise to a
question of personal privilege.”
Presiding officer: “State your question.”
Member: “Mr. President, this room is too warm for comfort, and I
therefore ask to have the windows opened.”
In either case the presiding officer may rule for or against the person
asking the question.
_h._ Never offer a motion by saying, “I move you—,” but simply with “I
move, etc.”
_i._ Never offer a motion while another motion is still before the
meeting.
_j._ Before any matter is voted upon the presiding officer must state the
motion fully and completely.
_k._ The ordinary form of voting upon regular motions is as follows:
Presiding officer: “All in favor of this motion say ‘Aye’ (a short pause
for the vote); contrary, ‘No.’” The presiding officer then announces the
result by saying: “The motion is carried,” or “The motion is lost.”
_l._ Motions for question of privilege or point of order take precedence
over all other motions.
_m._ Never attempt to place too many amendments to a motion. (Two are
allowable; that is, an amendment to an amendment.) It is usually much
better to offer a substitute motion.
_n._ A motion may not be put to a vote of the meeting until it has been
seconded or supported by some member other than the one making the motion.
_o._ In case of tie votes the president or presiding officer decides the
motion.
_p._ A motion to adjourn the meeting is in order at any time.
In addition to these simple rules which may serve for the beginning of
the club’s activities, each club library should contain a modern work on
parliamentary practice.
DUTIES OF THE OFFICERS
The President
1. Calls the meetings to order.
2. Announces the order of business.
3. Puts all questions and motions.
4. Decides points of order.
5. Decides the votes.
6. Calls another member to the chair if he or she wishes to take part in
the debate.
The Vice-President
1. Performs all the duties of the president in case he or she is absent.
The Secretary
1. Keeps the minutes of all meetings.
2. Handles all correspondence.
3. Sends or posts notices for meetings.
4. Reads the minutes of the previous meetings.
5. Acts as chairman in case both president and vice-president are absent.
The Treasurer
1. Collects all dues and moneys.
2. Keeps an account of all moneys collected and paid out.
3. Pays bills when ordered by the president or secretary.
SUGGESTIVE PROGRAMS FOR AGRICULTURAL CLUBS
The programs for club meetings will depend largely on the type of
project, the time to be devoted to meetings, and the originality of the
leader. There should be something for everyone to do; each individual
should have some share in each club meeting.
The general program might divide itself into: (1) project; (2) business,
literary, and demonstration; (3) social. No one of these three divisions
can be carried on exclusive of the others. The projects will have
their stories, the literary programs will sometimes include project
demonstrations, while the social spirit should always be present.
It would be well to combine as much of a “do” program as possible with
the literary work. Demonstrations, “stunts,” and contests always add
interest. Do not forget that music is always a welcome addition to a club
program. The following suggestions are given merely to assist the club
in arranging for the year’s work. Further suggestions may be obtained
by studying the programs of projects other than yours. Meetings should
be held at least once a month, perhaps oftener at certain seasons of
the year. They may be held in the schoolhouse Friday afternoon, and
the young pupils and others, not members of the club, may be guests.
Occasional evening meetings with social features and refreshments should
be held.
In the conduct of club meetings a good club leader (or teacher) will
remain in the background as much as possible, permitting the officers
of the club to conduct the meeting. Parents, patrons, members of the
advisory committee, and outside speakers should have a place on certain
programs, but it should ever be borne in mind that the club is for boys
and girls, and care should be exercised that the adults do not crowd them
off the programs. A club will be far more successful if it succeeds in
stimulating its own members to take part in club meetings, than if it
merely fills up its programs with outside speakers.
In connection with the club meetings, visits should be made to places
where actual club work can be observed. The corn plat, the pig pen, and
the garden should be utilized in this connection. Observation trips and
“hikes” should be taken to observe ideal conditions on farms or in homes.
GENERAL PROGRAM
ORGANIZATION
(1) Roll call.
Talks on:
Purpose of organization.
How we are connected with other organizations.
What others will do for us.
What we will do for ourselves.
What we will do for others.
How we are going to make our club a success.
Discussions of assignments for months.
Discussion of record books.
PIG CLUB PROGRAMS
(1) Roll call, answered by naming breeds or breed characteristics.
Talks on:
Origin of swine.
Characteristics of lard hog.
Characteristics of bacon hog.
Demonstration: Locating and naming parts of a hog from a drawing,
picture, or chart
(2) Roll call, answered by names of prominent breeders.
Talks on:
History of Duroc-Jersey.
History of Poland China.
History of Chester White.
History of Berkshire.
History of Hampshire.
(3) Roll call, answered by naming essentials for a healthy herd.
Talks on:
Mineral matter in the ration.
Sanitary hog houses.
Individual hog houses vs. the colony hog house.
Dipping hogs.
Demonstration: Making an individual hog house, using blackboard or model.
(4) Roll call, answered by naming forage crops suitable for swine.
Talks on:
Alfalfa pasture.
Rape.
Other kinds of pasture.
(5) Roll call, answered by naming feeds suitable for swine.
Talks on:
Home grown feeds.
Feeds that must be purchased.
Demonstration: Blackboard explanation of nutritive ratio of a feed or a
ration.
(6) Judging contest: Each member to place three hogs.
(Basis of award: placing, 50; reasons, 50.)
REFERENCES ON PIGS
(Books)
Productive Swine Husbandry—Day. No. 1.
Swine in America—Coburn. No. 2.
The Hog Book—Dawson. No. 3.
Manual of Farm Animals—Harper. No. 4.
Pigs for Profit—Walker. No. 5.
Swine—Dietrich. No. 6.
Feeds and Feeding—Henry and Morrison. No. 7.
Judging Farm Animals—Plumb. No. 8.
Principles and Practices of Judging Live Stock—Gay. No. 9.
(Bulletins)
Bul. 109. The Location, Construction, and Operation of Hog Houses. Agr.
Exp. Sta., Urbana, Ill. No. 10.
Bul. 147. Pork Production. Agr. Exp. Sta., Lincoln, Neb. No. 11.
Bul. 124. Fattening Hogs in Nebraska. Agr. Exp. Sta., Lincoln, Neb.
No. 12.
Bul. 136. Forage Crops for Swine. Agr. Exp. Sta., Ames, Ia. No. 13.
Bul. 143. Hogging Down Corn—A Successful Practice. Agr. Exp. Sta., Ames,
Ia. No. 14.
Bul. 110. Forage Crop Rotations for Pork Production. Agr. Exp. Sta.,
Columbia, Mo. No. 15.
Farmers’ Bul. 205. U. S. Dept. of Agr., Washington, D. C. No. 16.