TOPPING OFF THE PIG.

Hawera Star, Volume XLVII, 15 October 1927, Page 14

TOPPING OFF THE PIG.

USEFUL POINTS. In the course of an interesting anil useful article on pig rearing and fattening, a farming writer says: “'The age and finish of the pig affect the quality of the pork or bacon. A healthy pig will always yield meat of the finest quality. A fattening pig becomes very susceptible to changes in the feeding as it nears ripeness. The foods must be jrerfectly wholesome at this stage. The advantage of letting fattening pigs drink clean, cold water cannot be over-rated, especially in warm weather. Water goes to increase the weight of the pig, for the tissues of its body must necessarily contain a high percentage of water. Water flushes the whole system, cools the blood, removes impurities from it, and consequently improves the quality and flavour of the pork. “During the finishing stages of fattening the feeding must be more careful than at the earlier periods of growth. A young growing pig has naturally a keener appetite than one Which is nearly full grown. This factor conduces, to the successful feeding of young, small porkers, which are les3 liable to suffer from surfeit than the older pigs.”