PIG FEEDING.

Hawera & Normanby Star, Volume XLII, Issue XLII, 7 October 1922, Page 3

PIG FEEDING.

The pig will eat a great variety of foods; the object of the feeder is to produce the greatest amount of pork or bacon at the least expense. The following rules should be observed:

First, and foremost, study the local■ market and grow tne type of pig and the weight of pig the butcher or bacon curer desires. Uive only as much at each meal as the pig will readily clear up. The younger tiie pig the oftener it needs feeding. Four times a day is not too often for pigs just weaned Little pigs should not haVe their food supplied in full-sized troughs. They must be able to eat comfortably. All food served to pigs must be good of its kind, it must not be tainted or decayed. Salt and soda are both bad for pigs—never feed kitchen scraps likely to contain either of these. Buttermilk should be free from" salt. Pigs like variety in their meals. Give them a choice occasionally—you will then learn what they like best. You need not warm the food for pigs, but frozen food should never be given. Kitchen waste should be boiled and the fat skimmed off. Mix the rations before feeding. This will save time, as dry rations may be mixed in bulk. But do not add to the mixture anything that will not keep (milk, kitchen waste, green vegetables) until just before feeding. Pigs, especially when sty fed, should be kept supplied with a little charcoal, small coal,"cinders, or earthy turf. Pigs fed in the open should always be able to get water. Pigs should be supplied with green food, when unable to get it for themselves.