THE PIG'S DIET.

New Zealand Herald, Volume LXVII, Issue 20472, 25 January 1930, Page 19

THE PIG'S DIET.

VARIETY IN MEALS.

Tho following hints should bo borne in ■mind by every pig feeder (says the Live Stock Journal:—-

1. First and foremost study the local market and grow tho typo of pig and the weight of pig the butcher or bacon curer desires.

2. Clive only as much at each meal as the pigs will readily clear up. Tho younger the pig flie oftener it needs feeding. Four times a day is not too much for pigs just weaned.

3. Little pigs should not have their food served in full-sized troughs ; they must be able to/oat comfortably. 4. All food served to pigs must be good of its kind ; it must not be tainted or decayed. 5. Salt and soda are both bad for pigs. Never feed kitchen scraps likely to contain either of these. Buttermilk should be free from salt. 6. Pigs like variety in their meals. Give them a change occasionally ; you will then learn what they like best.

7. You; need not warm tho food for pigs, but extremely cold food should never bo given. Kitchen waste should bo boiled and then the fat skimmed off.

8. Mix the rations before feeding. This will save time, as dry rations may be mixed in bulk. But do not add to the mixturo anything that will not keep (milk, kitchen waste, green vegetables) until just before feeding. 9. Pigs, especially when sty fed, should be kept supplied with a little charcoal, small coal, cinders of earthy turf. 10. fed in the open should always be able to get water. 11. Pigs should be supplied with green food when unable Iq get it for them* pelves. • •