Page:The Hog.djvu/188

186 lumps of paste, not easily dissolved, and very likely to bring on indigestion. The Rev. Arthur Young, in his work on fattening cattle and swine, gives the following directions as to the best method of employing this kind of food:—"The most profitable method of converting corn of any kind into food for hogs, is to grind it into meal, and mix this with water in cisterns, in the proportion of five bushels of meal to one hundred gallons of water; stir it well several times a-day, for three weeks in cold weather, or for a fortnight in a warmer season, by which it will have fermented well and become acid, till which time it is not ready to give. It should be stirred immediately before feeding. Two or three cisterns should be kept fermenting in succession, that no necessity may occur of giving it not duly prepared. The difference in profit between feeding in this manner, and giving the grain whole, is very great, so great that whoever tries it once will not be apt to change it for the common method."

Thäer informs us that ground corn or coarse meal made into sour dough (by mixing the farina or meal with warm water and a little yeast, and then suffering it to stand in a high temperature until it turns sour, which it will do in the course of a day,) is a better and more profitable mode of feeding swine on grain than any other. A portion of the sour dough is then softened with water and given to the pigs, with a small portion of ground corn or barley meal stirred up in it. The animals relish this food exceedingly, and thrive rapidly upon it; but if the dough is given alone, although they seem to make flesh as quickly, the meat is flabby and the fat porous. Peas might be added instead of the farina or meal, or a little whole barley or oats.

The same author likewise says:—"Some persons appears to be exceedingly successful in fattening their pigs on bread made of coarse rye or barleymeal. They cut this bread in pieces, dry it in an oven, then soak it in water, mash it, and give it to the animals in the form of porridge. Where sour milk or whey can be substituted for water, this food is said to surpass all others for quickness and efficacy in fattening, and for the goodness of the flesh and fat it produces."

Indian corn has latterly been employed in England with great success in feeding swine, and that it is highly nutritive and well adapted for the purpose there can be no question; here, as in most cases, the price will in a great measure decide the advantage or non-advantage of using it.

Maize is equal if not superior to any kind of grain for fattening, and is extensively used on the Continent, in Europe, and in America, where this article can readily be obtained. The best way is to give it quite at the latter end of the fattening period in small quantities as a handful or a few ears. It may be given in its natural state, as pigs are so fond of it that they will eat up every seed. The pork