FINISHING OFF HOGS FOR BACON.
The general subject of feeding and fattening hogs it is not necessary here
to discuss. It will suffice to point out the advisability of using such
rations as will finish off the swine in a manner best fitted to produce a
good bacon hog. An important point is to feed a proper proportion of
flesh-forming ration rather than one which will serve to develop fat at
the expense of lean. The proper proportion of these will best subserve the
interest of the farmer, whether he is finishing off swine for family use
or for supplying the market with home cured bacon. A diet composed largely
of protein (albuminoids) results in an increased proportion of lean meat
in the carcass. On the other hand, a ration made up chiefly of feeds which
are high in starchy elements, known as carbohydrates, yields very largely
in fat (lard). A most comprehensive chart showing the relative values of
various fodders and feeding stuffs has been prepared by Herbert Myrick,
editor of _American Agriculturist_, and will afford a good many valuable
hints to the farmer who wishes to feed his swine intelligently. This
points out the fact that such feeds as oats, barley, cowpea hay, shorts,
red clover hay and whole cottonseed are especially rich in flesh-forming
properties.
Corn, which is rich in starch, is a great fat producer and should not be
fed too freely in finishing off hogs for the best class of bacon. In
addition to the important muscle-producing feeds noted above, there are
others rich in protein, such as bran, skim milk, buttermilk, etc. While
corn is naturally the standby of all swine growers, the rations for bacon
purposes should include these muscle-producing feeds in order to bring the
best results. If lean, juicy meat is desired, these muscle forming foods
should be continued to the close. In order to get
JUST THE QUALITY OF BACON THAT IS WANTED,
feeders must so arrange the ration that it will contain a maximum of
muscle and a minimum of fat. This gives the sweet flavor and streaked meat
which is the secret of the popularity of the Irish and Danish bacon. Our
American meats are as a rule heavy, rich in fat and in marked contrast
with the light, mild, sweet flavored pork well streaked with lean, found
so generally in the English market and cured primarily in Ireland and
Denmark. What is wanted is a long, lean, smooth, bacon hog something after
the Irish hog. Here is a hint for our American farmers.
England can justly boast of her hams and bacon, but for sweet, tender,
lean pork the Normandy hogs probably have no superior in the world. They
are fed largely on meat-producing food, as milk, peas, barley, rye and
wheat bran. They are not fed on corn meal alone. They are slaughtered at
about six months. The bristles are burned off by laying the carcass on
straw and setting it on fire. Though the carcasses come out black, they
are scraped white and clean, and dressed perfectly while warm. It is
believed that hogs thus dressed keep better and that the meat is sweeter.
SELF-CLOSING DOOR FOR PIGPEN.
Neither winter snows nor the spring and summer rains should be allowed to
beat into a pigpen. But the difficulty is to have a door that will shut
itself and can be opened by the animals whenever they desire. The
engraving, Fig. 3, shows a door of this kind that can be applied to any
pen, at least any to which a door can be affixed at all. It is hung on
hooks and staples to the lintel of the doorway, and swinging either way
allows the inmates of the pen to go out or in, as they please,--closing
automatically. If the door is intended to fit closely, leather strips two
inches wide should be nailed around the frame of the doorway, then as the
door closes it presses tightly against these strips.
[Illustration: FIG. 3. AUTOMATIC DOOR.]
A HOG-FEEDING CONVENIENCE.
The usual hog's trough and the usual method of getting food into it are
conducive to a perturbed state of mind on the part of the feeder, because
the hog is accustomed to get bodily into the trough, where he is likely to
receive a goodly portion of his breakfast or dinner upon the top of his
head. The ordinary trough too, is difficult to clean out for a similar
reason--the pig usually standing in it. The diagram shown herewith, Fig.
4 gives a suggestion for a trough that overcomes some of the difficulties
mentioned, as it is easily accessible from the outside, both for pouring
in food and for removing any dirt or litter that may be in it. The
accompanying sketch so plainly shows the construction that detailed
description does not appear to be necessary.
[Illustration: FIG. 4. PROTECTED TROUGH.]