PIG KEEPING

New Zealand Mail, Issue 1523, 28 February 1901, Page 54

PIG KEEPING

Housing.—Before coming to the consideration of the practical part of pigtending, some remarks upon the housing of the pigs may be in place. There is one point which the reader is levquested to bear constantly in mind; the object of these papers is not exclusively to show how pigs can be most ' cheaply produced, but rather how they can be profitably reared and a considerable amount of valuable manure pro'tliiced. In the present system pasturing in summer ami housing in winter are advocated, . using the terms summer and ■i .winter* astern bracing the dry and the wet seasons. There is both expense and labour attached to the attainment of this system, but if caremhy conducted satisfactory results will follow. In planning pigsties warmth in winter and "coolness in summer are the main considerations. In cold weather a considerable amount of the food given to pigs is abv soi bed merely in keeping up the heat of the body, and it is obvious that where stock are warmly and comfortably housed less food will be required to ; maintain the body heat at its normal temperature, than where the surround- ‘ ings are wet and the animals exposed to every bleak wind that blows, and when we take the production and eonser.. . ration of the manure into consideration, the plea for good housing is enforced. From how many pigsties does one not see the very essence of fertility flowing away in dark coloured streams during heavy rains. If this be not a criminal waste of farm capital, nothing is, . », . ’■ ■.> • For these reasons, then, besides seift. contained boar and breeding pens, ana other building for the accommodation of young growing stock during the severer ‘ months of the year is advisable. The size ; : of this last building will be determined by the number of pigs turned out monthly. A shed, 100 ft long and 10ft wide, divided into 10 pens, slab walls oft higli, bark or thatched gable roof, gives a cheap and effective house, from which a fair number of porkers can •■be . turned out. The floor should be ■ raised at least six inches above the ■rimu

face the rising sun 1 , and the doors shdfald be split horizontally, so that every stray sunbeam may be admitted through the upper half without the lower half being opened. Such a shed has several disadvantages and could easily be improved upon to enable feeding and draining operations to be,performed in dryness and comfort during wet weather, but such improvements involve extra expense and are unnecessary, though desirable. With regard to breeding pens, it will be found by most breeders that care and attention to small matters in this respect are most remunerative. If such were possible, it would be best to have each pen with yard conjoined, entirely separate from other buildings; the next best method being to have a row of properly fitted pens erected some distance from other pig houses. Many sows at, and soon after, farrowing are nervous and easily upset, and, unhappily, numerous deaths among the day or two old piglings are due to 1 preventible cause;; when isolation does, not prevent more disturbances than actual tending compels. There is considerable unavoidable mortality in the breeding pens without incurring avoidable mishaps. In the building of breeding houses more care should be exercised than is necessary with the feeding and board houses. Draughts of cold air should be shut out as well as every drop of rain, and plenty of ventilation must be available in summer, for few animals suffer so severely from excessive heat as heavily pregnant or suckling sows. 10ft x 10ft is a good size for each pen, and! a good yard should adjoin each. A rail should run round the walls of the pen, about eight inches from wall and floor, and if this rail be put around the yard as well, a possible source of loss is avoided. If the boar is provided with a snug retreat from the weather, and a large yard for exercise, his wants will be supplied. It may be found convenient to divide this yard with a “cross” fence for facilitating; "putting in and taking out sows should the boar be fusty tempered, as they often are. For his own sake, he should b© kept apart from the herd of sow’s, though one may be penned with him for company’s sake should he fret when alone.’ The boar’s yard should be

extra strongly constructed, unless lie is to appear on the scene when least expected. Management. actual management of pigs, the best course seems to- be to begin with the served saw and follow her to farrowing and suckling, and there leave her to take up the treatment of the young Pigs. It is not a good plan to turn the <eow in to the boar for the three days she is in heat. Both boar and sow suffer in consequence, and probably the young pigs. One service is as effective, as a rule, as a dozen. The sow should be run into the boar’s pen, and after service .should be removed and shut up by her > self. The following day she may be put in again if it is thought advisable, but once is usually sufficient. She should neither be very fat nor very low r at obis time, and the course of feeding during the first three months of her pregnancy should be such that she is kept steadily putting on condition, and as in pig sows fatten very easily, a moderate amount of food will effect this. A good pasture is sufficient for the first three months, but if the sow be kept in confinement one feed daily of rich food may be profitably used to supplement the bulk ration. A handful of peas, or a dash of oilcake is welcomed by her, and will be recovered later on when her condition becomes transferred to> her progeny. Green stuffs of all kinds are probably the best foods, as they keep the bodily functions in god order and provide the required nourishment. When green stuff is scarce, and recourse is taken to richer foods to make up for a shortage in quantity, some form of bulky food should be given, for the stomach of the sow should; be filled once daily. Finely cut chaff, soaked in water in which a little oilcake has been placed, will be found a useful substitute. During this period the sow, if nervous and afraid, should be handled occasionally, and be. taught to meet her attendant on friendly terms, as some pigling’s lives ns ay be saved later on. A month previous to farrowing she should be given more liberal feeding, and a week previous she. should be placed on the diet she is to receive while suckling her young. The writer has found sows fit

for butchering to throw as good, if not better, and more even pigs, and have as little trouble in farrowing as those only in good store condition. Farrowingl takes place sixteen weeks after conception. A little observation will prevent anyone being taken by surprise. A few days before the litter is expected the sow should be put in the breeding pen, so that she may become used to her surroundings. A small quantity of dry, soft bedding should be allowed her, but a small quantity only. Pigging generally occurs at night time. Usually the sow makes a heap of the bedding in the evening previous, though many sows neglect this entirely. It is certainly the safest course to- be on the scene when the pigs arrive. If everything goes along smoothly no interference should be made. Particularly with young sows for the first time is a watchful eye necessary. Quite recently, the writer had a young sow become first frightened and then -savage as the little pigs appeared, and only with difficulty and patience was-she prevented from eating them and induced to take kindly to them. It will often be found a good plan to place the piglings in a box, one bodily functions in good order and ing is finished. In many litters there are weedy youngsters- among the piglings. It- will be found profitable to. knock these on the head and boil them for chickens or laying hens. They seldom, if' ever, thrive like the stronger pigs, and are always eyesores and reducers of profits. If the litters are small some pigkeepers do not care to destroy these punv weaklings, hut four pigs that pay are better than five, one of which makes pork at a loss. This principle throughout pig-breeding, dairy farming, poultry rearing and similar industries is) a stumbling block to a great, number. When the sow has finished pigging, as much warm slop as she will drink may wisely be given. This will satisfy her > thirst, and keep lier from fidgetting about for some time. To keep her lying quiet at this: time is to remote th© main - source of infant mortality among the - young, and it is for this reason that - ■isolated pens for each sow are- really best. Where such can be given, the sow can fee kept lying quiet night and day for the first few days, by allowing her night and

morning as much warm slop as she cares for. There are no causes for disturbance from feeding other pigs or from - suspicious sounds that rouse her to spring up in imagined defence of her young, and in such a case none should go near the pen except for the pur- . pose of feeding. Tending should be done quietly and without fuss, and when the sow irritable and ‘'nervy” extra carefulness to avoid rousing her should be taken. Stress is laid upon these remarks for, if fair-sized litters are to be maintained through a herd of sows, these precautions are very needful. Feeding should be done in the pen yard and if the weather be moderately warm the door between pen and - yard should be left open, taking care that any youngsters that ihay follow the mother out may not find any obstruct ion to getting back again. v. For the first week or ten days there : is no advantage in feeding heatily; indeed, light diet is to be preferred. Watch should be, kept after pigging is done to See that the waste is properly thrown from the sow. Some breeders . give a f laxative powder previous to farrowing, but such is rarely required unless

the sow is out of order generally. If, however, the bowels dot not act within 30 hours of pigging, an ounce of Epsom salts in her slops will have the desired result. When the consideration of foods and feeding is reached, the pros, and cons, of cooked and uncooked foods will be given, and at present it. is sufficient to say that meals will give the best results if scalded and fed lukewarm to suckling sows. In addition to meals of any sort some oil cake or peas is useful in giving a higher albuminoid content to the food, which is necessary since the ratio of milk is high in this respect. Green stuffs, and especially of the leguminous order, should be supplied without restriction other than the sow’s capacity, while roots—boiled for preference —are also useful. The secret of producing fine young weans is to so feed the mother that she will give the maximum of milk-producing food given her without upsetting her organs of nutrition. And .if there, be any way of effecting this desirable object it is by feeding in small quantities and at frequent intervals. By giving huge feeds once or twice a day one can put a pig off its food very quickly. Charcoal, ashes, and an occasional shovelful of .fresh earth should be within reach of the sow. At a month old the young pigs may be taught to eat by scattering a few peas that have been soaked in water where

the pigs can get at- them, or a little .scalded pollard may be placed beyond reach of the sow but accessible to the little ones. At first they should be permitted to have but little, as the new order of food may disorder the delicate digestions, but gradually the quantity may be increased so long as no evidence is shown of scouring. Where cow’s milk is available, there is nothing, better for the young pigs, and no amount of grain or cake will enable growth to be made so rapidly as when milk is to be had. Any of the standard foods can be profitably fed the youngsters so long as they will eat it, and it agrees with them. They should be taught to clean up all given to them, and on no account should food remain in the troughs to turn sour.

Weaning is best performed at eight weeks or more. The custom of weaning at six weeks and earlier is to be deprecated, and if reasonable treatment has been given the pigs: should average from 40 to 4olbs live weight. Weaning is best performed gradually. Remove the mother during the day for a few days, putting her with the pigs during the night; then allow only a couple of the smallest pigs with her for a night or two, and in the meantime put Tier on short rations of a dry order. With regard to getting the sow in pig again, sows come into season a few days after farrowing but unless she has had mishaps witn her litter, and only has a very few pigs, there to be gained by allowing service at that time. On the other hand, there is a decided risk of producing abortion (should she conceive), by the pummelling her sucking litter give her about the ordinary weaning time. It is generally supposed that a sow will not come on heat again until after her pigs are weaned. This may be often the case, but where the sows are liberally fed, and watch is kept, thev may be found to take the boar' about- six weeks after farrowing, in which case there is no harm in allowing the pigs to suckle until about ten weeks old, should the condition of the sow permit. Castratic.. of the young boars should be performed at the age of three or four weeks. —“Western Australia Agricultural- Journal.”