Copy 1 PaRTY YEARS' '* HOG r . ■. „ :'™ A'J^iMVt^ 1. « s hLi 4> 1- rC A Very Complete Swixe House. 19 being 24' 5" in width between the concrete walk and the feed house all the way around and should be filled with cinders or gravel. This style of a house would be a de- lightful place to work in and care for the herd, as one would never have to be out in the weather during summer Feed House i,,i Feti\„^ P^„s r<,>- S>r.nc (Grcu.J PU^) or winter and all feeding would be done on concrete floor and the pigs could go out and in from the feeding floor to the pastures or sleeping quarters at will. I would strongly rec- ommend this house where a breeder has a large enough herd and business to justify. It would require about 40 acres of land for the entire plant which should be well set in clover, alfalfa and other grasses before being occupied. To make an extremely nice job these yards could all be fenced with 20 Forty Years' Experience of a Practical Hog Man. what is known as the galvanized hollow iron post about 2" in diameter which should be made 5' in length and driven into the ground and the woven wire fence attached with proper brace, etc., etc. These posts usually come in 7' lengths and cost around 30c each, but could be made 2' shorter and driven into the ground 2' which would leave 3,S Ac«=3 I AcRt 3.S' Acres I.Ao 3.5 A< ,ORo to --> A Modern Farrowing House. 49 deep enough to go below the frost line. With the concrete foundation brought to the proper level, we filled in the hol- low parallelogram with gravel and rock, tamped it well and covered the entire surface with concrete, making the floor rat-proof and water-proof. Iron pins were placed in the concrete wherever there were to be posts in the building. For siding we used boards that had seen service for two years as stack covers. Where it is intended to use concrete on exterior, old lumber not only may be used, but has the advantage of having the shrink out of it. The finishing boards were then put on, and then chicken wire, one-inch mesh, was stretched. ''Let me emphasize some things, although Mr. AVing has Airey repeatedly said them so much better; hang your strip of chicken wire as you would wall paper. Start at the top, make that secure, then fasten one edge, after which stretch sideways, then fasten to the bottom. Do not use strips of" wood or laths to keep the wire out from the sides, but tise- screws, about I14 inches, burying the wire in the head of the screws, and give a half turn. Wherever the wire might touch the wood place a screw. Fence staples will keep the wire from leaving the screw heads. Use screws and staples generously. "The first coat of concrete, made 2 parts sand to 1 cement, will just cover the wire netting. Before this is en- tirely dry apply finishing coat of 1 part sand, 1 cement, and 50 Forty Years' Experiexce of a Practical Hog Max. float even with the finish boards. Concrete fills in cracks between siding boards and effectually stops all draughts and sifting in of snow in times of driving storm. Concrete was used on the entire exterior except on south front above the low roof, which was finished in shingles. The appear- ance would have been improved if the shingles had been laid irregularly. This low roof is quite flat and is consequently covered with prepared roofing. It is important that this roof be kept almost flat, so as to bring the upper large win- dows as low down as possible to let the sunlight shine directly into the back row of pens. Remember to make am- ple flashing where this low roof joins the shingle front above ; otherwise any southerly storm will be in evidence in your farrowing house. One more important feature of this low roof : at the lower edge is a box gutter tinned in 6 inches wide. At the west end it is 1 inch deep, and at the east end 4 a re/ Rarf Tojo of Raft/ tiOrt SfCfGe to Gucrr-cJ Tiaii sup/oor-t Cloats on P^sT^ -to hotef T^e^rt-tttorf rrr Ptoce 4 inches. Down spouts should be boxed in and run into tile. All this helps to keep the premises dry. Ordinary gutters would be less sightly, less durable and interfere with the sunlight at the east end of the lower row of win- dows. The main roof is covered with shingles. "All posts are set on iron pins bedded in the concrete. The corner posts are 6 feet and the 2-inch plate gives ample room for a man to walk around without fear of bumping his head. The pens are 10 feet 4 inches long by 8 feet wide, and have a removable floor of inch boards made in two halves each 10 feet by 4 feet. This does away with the chill from the concrete and the tendency to rheumatic sows and pigs. "The pens are separated by removable partitions (Fig. 4), which slide down between cleats on the posts. The par- tition 2 feet 10 inches high, has a 2 by 4 inch guard rail on A Modern Farrowing House. 51 both sides. At customary times we take up wood floors, remove the partitions and clean house. "Fig 3, (interior view of pen), shows guard rail support- ed on partition. This leaves the floor surface entirely unob- structed. This is important. We use a wood rail instead of gas pipe, because it is not so cold, and finally we use a "rail" instead of the customary guard board because the rail lets the sun between it and the partition, to the great comfort and health of the little pigs. The bottom edge of this 2 by 4 inch guard rail is 8 inches above the board floor. The bottom of the triangular guard rail support is 9 inches long, so that when the 2 by 4 inch guard is nailed on there is a protecting space for the little pigs of 11 inches. The guard rail at the rear of the pen is attached by its supports permanently to the 2 by 6 inch nail girts. At the front of the pen the guard rails are brought on a slant from the support and attached directly to the partition. This gives a little additional room in front for feeding, and does away with sharp corners, especially necessary at entrance to pen. Doors to the pens are 2 feet wide ; heavy hinges, 6 inch butt and 10 inch strap, with bolts and screws, will discourage even the occasional uneducated and untamed sow. "You will observe the hog trough is conspicuous by its absence. Do not use a hog trough in a permanent farrowing house. Above all things do not build one in. No amount of eare can keep a trough clean inside and outside. We prefer to use galvanized pans. Those we have are 27 by 16 inches and 5 inches deep, a very good size and depth for the sow and her little ones, and when the meal is over the pan is taken out of the pen. ' ' The alley between the pens is 6 feet 6 inches wide. This is a convenient and comfortable width. The narrow alley is a nuisance, and if built to save either room or money is misplaced economy. The floor of the alley is the bare con- crete and made a little rough by sprinkling when green, so the hogs will not slip. At each end of the alleyway are sliding doors the full width of the alleyway and 6 feet 8 inches high. The upper windows are 5 feet, 8 inches by 2 feet 5 inches, double sash, each sash with two panes 12 by 30 inches. Both sash are hung by weights so they may be raised or lowered, affording splendid ventilation. "These large upper windows should never be omitted. 52 Forty Years' Experiexce of a Practical Hog Man. They throw the sunlight down into the back row of pens in- stead of up against the roof, as would a smaller window. The lower windows are double windows, with single sash 2 feet 4 inches by 2 feet 8 inches, and four panes 12 by 14 inches. These sash are hung at side about center, so the top will swing in and the bottom out. When they are open you will notice the fresh air comes in at the top and you have ventilation and abundance of fresh air without any direct draught on the pigs. ''At the west end and the outside of the farrowing house proper, but connected with it by sliding doors located just under the lower west window, is the life-saving- station in the winter pig business — the sun room. Here warm sun- shine and fresh air makes the youngsters happy enough to scrap, and so they doze and get their exercise by turns for an hour or more until warm lunch is served by mamma in her own apartment. Then a little ''beauty sleep" and out- doors they go, racing around their lot like the lusty young- sters they are. "The little sun room shown in Fig. 5 is invaluable. The glass part is very cheap. In the front are four barn sash of three lights each 10 by 16 inches; top glass is lapped hothouse fashion ; floor dimensions are 12 by 3 feet. We get a warm floor by laying up a brick wall a few inches high and filling in with sand and laying a board floor on the sand. ' ' CHAPTER ELEVEN. FARROWING TIME. It is presumed that all breeders of pure-bred stock keep a record of the date sows are due to farrow. If this is not the case trouble is sometimes the result. As farrowing time approaches no unusually special care need be given to the brood sow if she has been fed along lines laid down in this book, and if she has had sufficient exercise during the gesta- tion period. It is only necessary that she be placed in a quiet, warm, dry place in winter and cool in summer, a week or two previous to the date of farrow. This should be done so that she may become accustomed to the new sur- roundings. As the time approaches for the coming of the litter, see that the sow gets out of her sleeping place daily and takes plenty of exercise, otherwise she will become more or less constipated. If such is the case, two ounces of Epsom Salts should be given her in the slop daily until her bowels are in a laxative condition. See that the place where she is to farrow is provided with a guard rail around at least three sides of the pen, to protect the young litter being overlaid by the sow and crushed. If everything is going right with the sow at farrowing time, let her alone. If one finds that after several hours of labor, there are no pigs in sight, it is well enough to investi- gate. Often by oiling the hand and entering a few inches, one will find either the leg of the pig or its head can be reached, when a slight pull results in an immediate de- livery. If the sow is unduly fleshy and seems closely built, it is a very good plan, when she is ready to farrow, to inject a little oil — either sweet oil, cotton seed oil, or any that is clean and pure — that the passage may be made easy. ^4 Forty Years' Experience of a Practical Hog Man. During nearly forty years of breeding, we have only had to resort to pig forceps once or twice, and then generally without good results. If the weather is cold when the young pigs are just far- rowed, we have made it a practice to have close at hand a barrel or box with either a hot brick or two or a stone heated and laid in the box and covered thickly and deeply with chaff or cut straw, and as fast as the youngsters appear we wipe them off with a cloth and place them in this box, where it is warm, covering the same with a blanket, and wait for the next one's appearance, keeping this up until the entire lit- ter is farrowed, if not continuing over too long a period. If several hours' time is occupied in farrowing the litter, we let those that have appeared nurse once or twice during the time, placing them back in the box as soon as they have nursed sufficiently, and when the whole litter is farrowed, we place them all with the mother, and if everything goes right and the mother is quiet, leave them there. If, however, she is ugly and inclined to get up and turn around and act badly, we place the pigs back in the box to keep them warm, and wait a short time until she is again settled. But gener- ally, after the sow permits the litter to nurse once without undue restlessness, she will be quiet with them. You will notice an illustration of a farrowing box, which we have used for many years, and consider it one of the best appliances in the equipment of a farrowing house, for while the sow can easily lie down on either her right or left side, she cannot turn around or lie down on the pigs, as they are protected by the sides of the farrowing box which do not extend clear to the floor, but have a space of some nine inches in which the youngsters can run out into the outer part of the box at either side or end. We found in the last Spring farrowing of over two hundred pigs, that only three were injured in the farrowing box. In a large herd three or four of these boxes would be one of the best investments that could be made. After the pigs are two or three days old, they, with the sow, can be removed to an individual house or pen, without much danger of their being overlaid by the sow, unless she is deaf, which is sometimes the case, but such a sow should be sold for pork and not kept in the breeding herd. Farrowixg Time. 55 56 Forty Years' Experience of a Practical Hog Man. Occasionally one finds a sow that is very nervous after farrowing. She will get up and lie down again frequently, and may crush one or more of the newly farrowed pigs. It is well to give such a sow a small feed, mostly of bran with a little middlings or cornmeal, as this will often quiet her. If she is extremely nervous and insists on getting up and down, pour one teaspoonful of laudanum into her ear. Pig health means hog profit. Importance of Keeping Breeding Dates. Every breeder and even every farmer and grower of hogs for market should keep correct dates when his sows were bred and should put down the date to retry them, making it from twenty to twenty-two or twenty-three days from the date bred, and should not neglect when this time comes, to try them again and see if they are settled or if they will have to be rebred. This should be carried on at least to the third period after first breeding, so that he would absolutely know that his sows are safe in pig, and if they are to be used to fill orders for bred sows, he should still keep tab on them and not ship them out until they show their own guarantee that they are safe in pig. It is a very distressing thing, both for the purchaser and seller, to find after shipment, that the sow shipped had failed to prov«^ in pig. Better wait a little longer before shipping and know that the animal is absolutely safe in pig. CHAPTER TWELVE. . CARE OF THE BROOD SOW FROM BREEDING SEASON UNTIL WEANING OF PIGS. To have brood sows in prime condition at the beginning of the breeding season, in the Fall, it is well to have them come oft' from good fresh grass or pasture of some kind, having for a short time been fed grain and being in a slightly gaining condition. This nsually brings them in season very shortly, and generally where there are many, all will come in season about the same time. This is well, as it enables a large number to be bred as near the same time as possible, and the litters to arrive about the same time in the Spring, thereby giving one a large number of young- sters of practically the same age. During the time these sows are being bred and carrying their litters they should be fed absolutely right for best results. First and all the time they should have plenty of exercise — the more the better. If they could run about the pastures and fields during the daytime, between the feeding periods, it would be well, and they should sleep some dis- tance from where they are fed. The feed should be composed of a variety and should be as nearly a balanced ration as possible, containing the proper amounts of both fat and bone-making material, and never solely an all-corn ration. Of course corn is the cheapest feed one can use, in the cornbelt, especially if he grows it on his own farm, and if this must be used for the sake of economy, it can be to the amount of about three- fourths of the ration, with the other fourth composed of feeds containing a high percentage of protein. Tankage fed in the proportion of one-tenth to nine-tenths corn, makes practically a balanced ration. Hogs on alfalfa or green feed, need less tankage. For convenience it would be bett(M- to i>rind the corn and mix the tankan'e with the o8 FoKTY Years' Experience of a Practical Hog Max. meal, which can be fed either dry or soaked and fed as a slop. With this ration a feed of the third cutting of alfalfa hay, which is always bright and green, would be an excellent addition, giving both bulk and green feed for the sows. A mixture of one part shelled corn, one part oats, and two parts finely cut alfalfa hay put through a cutting box, makes a nicely balanced ration, with the addition of five per cent tankage, or where skim milk is plentiful, use it in- stead of tankage, in the proportion of three pounds of skim milk to one of grain. Another good ration is equal parts of rye and barley ground fine and mixed with twenty-five per cent white mid- dlings or shorts — on account of price of middlings, although middlings are very good — adding about five per cent oil meal or tankage. This makes almost an ideal ration. A small per cent in weight of a good quality bran added to any of the above makes a valuable addition. One thing must not be overlooked, and that is plenty of clean fresh water. If it can be had at will, so much the better ; if it cannot, it should at least be given once or twice daily, for the hog needs a drink of water as much as any other animal or human being. I have known pigs to walk directly from a wet feed of nice rich slop to a drinking foun- tain and take a good drink of water, as though they had been fed on dry feed. I really think that the majority of breeders and farmers overlook this matter of letting the hogs have plenty of water to drink. Further, the brood sows during the season should, if pos- sible, have some kind of green feed or pasture. Of course in parts of the country where there is heavy snow, some- thing must be fed to take the place of pasture. There is nothing equal to the third or fourth cutting of alfalfa for this purpose. This, if cured without being damaged by rains, is practically as green as it would be in June, and is greatly relished. It can be fed in racks, properly made, and mentioned elsewhere in this book, or it may be run through a power cutter and chatfed and fed with a portion of the grain ration, as above recommended. A mixture of salt, charcoal, wood ashes and ground limestone or slacked lime is absolutely necessary, and if convenient add also a portion of ground phosphate rock. This mixture adds much Care of the Brood Sows. 59 in the way of mineral matter that is so necessary in building up the bone and frame of the unborn litter. Brood sows should have a dry warm place to sleep, and but few in number — not over ten or twelve— should run together or sleep in one compartment. This is to avoid their crowding or piling up too closely. The future of the pig depends much, in fact more than is usually realized, on what the dam receives in feed and care before the birth of the litter. '*A litter well born is half raised," and there should be no immediate change in the feeding formula for the sow having just farrowed a litter of pigs, from what she has been having during the period of gestation, only after farrowing the sow should go at least twenty-four hours without feed, with what water she will drink, which in cold weather should be given her with the chill taken off ; then, a very light portion of the same feed she has been having. If she has been fed a dry feed, it would be well to use the same proportion in the mixture, only feed it as a slop, with warm water during the winter in a cold climate, and cold water if in the southern States. This feed should be gradually increased as the litter is able to take all the milk furnished by the mother. Usually at the end of one week, if the litter is an average sized one, the sow can be fed all she will eat up clean. By the time the pigs are three weeks old they will eat a little on the side from the trough with their mother, and if it is desired to push them to the limit in growth, a small feeding space can be arranged so they may feed from a very low, shallow trough by themselves, unmolested by the mother, giving them the same feed given the mother. During this period of the early life of the litter the sow and litter should take plenty of exercise for the necessary good of the pigs, for they must exercise considerably dur- ing each day, or they will become fat around the heart and die with what is known as ''Thumps," which is nothing more or less than fatty degeneration of the heart, which they will certainly have unless they are exercised daily in some way. As weaning time approaches, which should not be earlier than ten to twelve weeks, in my opinion, the feed may be lessened for the sow and more given the litter, so that the 60 Forty Years' Experience or a Practical Hog Man. SOW would gradually give less milk and have no trouble when i.he pigs are taken entirely away. Some breeders have made it a practice to gradually wean the litter by taking them away for a few hours and then returning them to the mother and following this up for a few days until they are taken away entirely. Others have practiced taking one or more of the most thrifty pigs in the litter away from the mother first, then after a few days a few others, and finally taking those re- maining, believing that pigs so weaned would leave the sow in better condition and less danger of swelling and soreness of the adder. fWe never have practiced this, however, during our forty years of breeding pigs. By letting the litter suckle until it is ten to twelve weeks old or a little over, the sow naturally is inclined to wean them herself and if she has been prop- erly fed the last part of this period she will practically give no milk at the end of three months or thereabouts. When the litter is finally weaned the sow should be given a good fresh pasture of some kind with a little grain and she will need very little else during the next month or two or until time to begin to bring her in condition for another season's breeding. We pastured something like forty brood sows that had weaned their pigs in May, by turning them directly into a fresh white clover and blue grass pasture where there was plenty of shade. They had no grain or slop for four months, but were given daily from a water fountain all the fresh clean water they could drink. They did well on this grass and water diet, but in 1914 we will feed two or three ears of corn daily to each sow, besides the grass and water, as I believe for best results they should have a little grain. The sows that were bred for fall litters ran in the pasture with the others and wero removed into individual lots about a month before farrow- ing where they were given a little corn and some slop with plenty of grass. To have two litters a year, sows must wean their spring litters by May 1st, so as to be bred for early fall farrow, and the fall litters must be weaned in November or early December so as to be bred for March and April farrow. Care of the Brood Sows. 51 In the North it is not always practical to have two litters a year and we find it often advisable to breed the sows so that they will farrow one litter the first year and two litters the next year, or in other words, three litters in two years. CHAPTER THIRTEEN. MARKING PIGS. The matter of haviug each litter raarked so that pigs may be identified at any time, is one that every breeder of pure-breds at least should follow without fail. There is nothing that would be more embarrassing than to have a prospective buyer, when looking over the pigs ask how we identify them and be unable to answer satisfactorily. After trying all kinds and varieties of ear labels we settled many years ago on the only system that we have found entirely reliable, and one that never fails to remain where it is put. This system is a series of small punch marks in the outer and inner rims of the two ears, and is fully illus- trated herein. One thing is quite important, namely, that a small punch be used, one not larger than the largest size in a revolving harness punch. The punch should be set on the rim ol the ear, only cutting out a half circle. If too large a punch is used the marks become too prominent as the pig grows to maturity. A small vest pocket memorandum book should always be carried, using one leaf for each sow and her litter, with the stamp, as shown in the illustrated system of marking, showing the same ear marks as are given to the pig. In this way as one goes through the herd and asks for the breeding of different pigs, it can very readily be given, by referring to the small memorandum book. To illustrate : Suppose a prospective buyer selected a pig and said to me, ''this pig has two marks in the right ear outer rim and one in the left, outer rim. What are his sire and dam and date of farrow?" By referring to the book showing this mark I will find it is the fifth litter farrowed during the year and shows that the sire was Rival's Majesty 150500 and the dam Locksley's Artful Belle 178745 and was far- Marking Pigs. 63 64 Forty Years' Experience of a Practical Hog Man. rowed March 13th, 1913. This is all in a nut shell and very satisfactory to the one asking for the information. In this system we use the same mark for each pig in the litter, as the pig is not named or registered until sold, then a name is given and a registry number which is entered on the card record of that particular litter. If a sow in this litter or a boar is retained in the herd the card record should show it and ear mark as well. This system is started new the first of January each year, as the previous year's litters are supposed to be sold, but for the few that are not, or are intended to be retained in the herd, a memorandum is made. RECORD OF LITTERS. We have found the following card system for keeping a record of the litters, as well as disposition of each, to be the most convenient of anything we have ever tried. The cards should be 5x8 in. as illustrated. On one side should be written the pedigree of the dam, her de- scription, showing the ear marks she carries, and the date she was farrowed. The opposite side, as illustrated should show the sire and dam of the litter giving their herd book numbers, and cut of the pigs head should show how the litter was marked. You will note that this side of the card is ruled for the purpose of entering on same the disposition of the pigs of the litter ; the pigs that were sold as breeders as well as those for pork should all be entered on this side, showing to whom sold and price ; and where a portion of the litter was sold for pork, or butchered for family use, they should also be entered. Those sold for breeders should have their name and herd book numbers in proper column as shown. We give one of these cards to the litter of each sow. If she has two lit- ters in one calendar year she has two cards to show what her litters were in number and what disposition was made of them. It would surprise many persons to see the foot- ings of the sales from a registered sow seven or eight years of age, that has been a good producer once or twice each year. These cards should be kept in a small cabinet drawer and each one numbered with the number given to the sow, so that all cards for that sow may be of the same Marking Pigs, 65 UI o o o o •V O o o o o CM c e o o O O lO • c • c ino c- CM 10 o r-\ iH r-t ^ CC tH +J a o -p / ^ * >( \ o +^ &• • ^ '^ / * '^=W\ CO •H w iH ^ I ^^0|\ ;- e t- (D ® I vOj J (D 0^ n bO u tx: \ y^"""^"*/ -P (D JL, CC \ ^ ^ ^ >' 4J ^ • Cm c V^ •H r-1 C^K C Z c o 3 000c c C c PQ z iH iH iH iH rH f-1 iH iH iH o ^ ,c; ^ ^c ,c X ■H -c -C ♦J ^J +J -P -P ■P ■p CM to ^ 10 c£) C^ CO CJS to (D c c c c (0 0) 0) 0) ••-> 000 r-1 rH r-l r-^ i-t rt t- t^ t^ ^ rH iH r-l rH i-H s Cj cC (C a (b z to tC (0 CO CC to (0 to to •p -p *J -P +J ^ .cC c3 (tf CO ctf (0 cs Cti C6 O ss s ss S s S S S III IE (0 >< 111 CQ C DQ CQ c;: - o- o •H a, (D CC S 8 x: o ■»J lO c- 1 Ph ?-. o >5 CUOD CO CO to to t, a> E 5 o CM cr> CD 1-^ 900001 o iH u -p c (1) o •o c c o £ •^ "^ CO SCO Oi CO to - to o o CV3 «H 0> +J CM CD r-i (P CO •"-3 00 ^ P8 uof';08jaG^/^ of the same type, a little further back' in Inbreeding, Line Bkeedixg and Cross Breeding. 75 the pedigree, as illustrated iu this chapter where a sample pedigree of a closely inbred animal is shown and also another pedigree of a strongly line-bred animal. Cross breeding, strictly speaking, is understood to mean the mating of two animals that are of pure breeding but of different breeds, as crossing a Berkshire boar on a Poland-China sow, or any other of the pure breeds bred to- gether. Cross-breeding from the feeders' and farmers' standpoint produces in the first cross a veiy superior feed- ing animal, often the produce being better for pork purposes than the pure-bred but it must stop at the first cross ; by further crossing, the animals deteriorate and the result is the reversion to the scrub. It is not generally customaiy to do any cross breeding except for experiments or special results in the first cross. SPECIMEN PEDIGREE OF A LINE BRED ANIMAL. CLIMAX BARON 112983. Farrowed September 26th, 1907. f Masterpiece Climax . 100001 Matchless Baroness 103002 Masterpiece 77000. Lustre Latly 2d 66416 Black Robinhood 66086 Duchess 221st 56257 Imp. Lustre's Bachelor 52262 ■ Columbus Girl 2d 47068 Masterpiece 77000..- Baron's Belle 4th 88138 Black Robinhood 66086 Duchess 221st 56257 Baron Lee of River- side 70400 Carlinville Belle 5th 63863 You will notice that Climax Baron 112983 is a line-hred animal; that his sire Masterpiece Climax, is a son of Masterpiece, and his dam. Matchless Baroness, is a daughter of Masterpiece. But Master- piece Climax, the sire of Climax Baron, was out of a sow sired by an imported boar, giving an outcross that proved especially desirable in our herd. 76 Forty Years' Experience of a Practical Hog Max. SPECIMEN PEDIGREE OF AN INBRED ANIMAL. FAIRFIELD RIVAL 112412. Farrowed September 10th, 1907. ' Lord Premier's Rival 92805 . Longfellow's Duch- ess 8th 102611 . , Lord Premier 50001. Baron Lee 4th 33446 Margery 37491 Lee's Artful Belle 3d 88403 J Baron Lee 8th 48160 I Artful Belle 30th 64947 Premier Longfellow 68600 Duchess 279th 75009. Baron Lee 6th 34246 Duchess 222d 60002 Lord Premier 50001 Duchess 168th 44532 FAIRFIELD RIVAL 112412 is an intensely inbred animal and a careful study of this boar's pedigree may not be out of place. You will note that the sire of Fairfield Rival was Lord Premier's Rival, a son of Lord Premier, and that Lord Premier's sire was Baron Lee 4th. The dam of Lord Premier's Rival, was a daughter of Baron- Lee 8th, a full brother of the sire of Lord Premier, and the next dam, Artful Belle 30th, was a daughter of Lord Premier. Notice also how the dam of Fairfield Rival is bred. She is a daughter of Premier Longfellow, who was sired by Baron Lee 6th a full brother of the sire of Lord Premier, and Premier Longfellow's dam, Duchess 222d, was a daughter of Lord Premier. Her dam, Duchess 279th, was a daughter of Lord Premier, and was out of a daughter of King Lee 2d a full brother of the sire of Lord Premier. No matter how you trace the breeding of Fairfield Rival it traces directly to one family, that is. Lord Premier or his sire, or full bro- thers of his sire. CHAPTER SIXTEEN. SELECTING A BOAR FOR USE ON GRADE OR COMMON SOWS. There are tliousands of j^ure-bred boars bought annually for use in the herds of farmers who do not care to grow hogs except for the open market, and while the selection of a boar for this purpose is of much importance, yet it is not so necessary that the buyer should be a student of pedigrees as in the case of the breeder of pure-breds, but it is of vital importance that the farmer buy a pure-bred boar and that the boar be not only well bred but a good individual of the easy-feeding, early-maturing sort, and himself vigorous and masculine. Such a boar will add several times his cost in the feeding and quick-maturing qualities of his pigs from common sows. Sometimes con- servative farmers do not like to pay the price asked by breeders for their good hogs, yet I feel sure it is false economy, as the better ones will prove the most profitable. I once saw a farmer outbid a breeder for a good boar, and he got him at a higher price than many breeders will pay, saying, "I never stop at any reasonable price for a good boar to sire pigs for the market." This man was a breeder of i^ure-bred cattle and knew the value of a good sire, and bred and fed hogs at a profit. Buy Your Boar Early. To the farmer who wishes to purchase a boar for use as a producer of good feeding hogs for the market, I would urge that he do not wait too long as many do, but that he buy the boar early, while the herd from which it is to come is not all culled, so that he may get a better choice and the pig may become accustomed to his new home long before he is to be used. When the pig first comes to his new home he should be given a good-sized grass lot to exercise in ; a dry, warm place to sleep, and where other pigs or hogs cannot worry Forty Years" Expehiexce of a Practical Hog Man. him by ruiming along the division, fence. Take good care of him, feeding a good ration that will make him grow rather than fatten him. Give him plenty of good, clean water. Handle him as frequently as possible that he may become gentle. A boar can run with sows under l^roper conditions, but I have known men to buy a boar, and as soon as he arrives turn him in with a lot of sows, and they would almost ruin him, chasing him about the lot until he would pay no attention to them, and the result would be a letter of complaint to the seller, claiming that the boar was no good. Many a good boar Feeding Time at Lovejoy Farm. has been replaced for no other cause than poor judgment in starting to use him. We replaced one a few years ago, and this discarded boar got ninety-six pigs for a neighbor who took him at our request. A man must have "horse sense" if he is a successful hog man, and he must use it at all times. A boar pig at $50.00 to use to produce pigs for market will add value enough to the pig crop that he gets, to pay for two or three such boars — value in finish, feeding cpiality, uniformity and color, all of which go to help top the market when they are sold. Read what I have said about handling the herd boar and turning the boar, in with the sows. CHAPTER SEVENTEEN. FEEDING HOGS FOR MARKET. The matter of feeding hogs for breeders has been touch- ed on in this book in another chapter, but it would be well to say something along the line of feeding hogs for market. It is the general custom- where hogs are fed for market to run them together in larger numbers than where they are fed for breeding purposes only, and for this reason the system of feeding may be a little different. In growing hogs for market it is quite important that the litters come as nearly at the same time in the early spring as it is possible to have them, that they may be uniform in size when the marketable age arrives. These pigs should be fed lightly while suckling the sows and not weaned any earlier than ten to twelve weeks old that they may be well on in the process of feeding, and after weaning should be placed in a first-class pasture where the grass is fresh, thick and green. Clover of course is one of the early things. Possibly the fall sown rye should come on first ; a pasture of this would be a grand place to start the pigs after weaning. They should, however, have a good ration of some kind of flesh producing feed, grains that are produced on the farm if possible, adding to this as they develop some shelled corn soaked for about 12 to 14 hours ; enough to keep them growing and developing at a rapid rate. After the rye pasture then a choice clover pasture or alfalfa which is still better. Later a field of rape sown early enough so that it will be several inches high before the pigs are turned into it. This would furnish them a very satisfactory green feed for the balance of the season, or until time to begin feeding green corn of some kind, preferably from a field of evergreen sweet com, which when planted in the northern country, would be ready the first of August. This is a great feed to put on growth 80 Forty Years' Experience of a Practical Hog Man. and flesh but should be fed with great care until the pigs become used to it, as it is apt to scour them if fed too lib- erally at first. This will last until the field corn is in good condition to commence feeding. I am practically sure that much of our so-called hog cholera in the early months of the fall or late summer, is nothing more than a condition brought about by overfeed- ing green corn when it is in the roasting ear stage. Pigs that have been fed possibly on scant feed during the sum- mer and that are in rather thin condition would, if given too much green corn in its early stage eat much more than they could properly digest, bringing about a condition that leaves the pigs ready to take any disease that comes along. If they are troubled with worms at this time, and the worms are not expelled, they will die about as fast as if they had the cholera. Pigs handled as above mentioned from birth, should be ready to market at any time after seven or eight months of age, as suits the owner, or could be carried along until late fall or early winter, but should be marketed before cold weather comes on. It is not so easy to make rapid gains in cold weather as during the early fall months. Pigs handled in this manner should top the market whenever they are shipped. Of course they should be as well bred as possible from high-grade sows and pure-bred sires to make the best gain, and should also have other attentions such as either good bathing pools made of cement, as described in this book, in which they can lie during the hot hours of the day, or should often be run through the dipping tank, or should be sprayed with some good disinfectant to which crude oil has been added, thus keeping them free from vermin, the skin in good condition, and assuring good health. The mixture of mineral matter mentioned in another place should always be before them under cover where they can go and eat when they desire. They should be kept free from worms. This may be done by various methods as herein described. The feeding of hogs for market will be found one of the most profitable departments of the farm, and with as little trouble as anything could be for the amount of money it Feeding Hogs for Market SI will bring in, and- quite a large number of hogs might be fed for market on every farm even if it be a small one, and if one will be sure to have his hogs inoculated with both the virus and serum, known as the simultaneous treatment, be- fore they are even exposed to cholera, he need have no fears of losing them, provided the work is properly done. They may become slightly sick from the treatment at about 14 to 15 days after being treated, but it will soon pass off and the death loss should be but little if any. The writer knows one party that had 3000 inoculated and lost but ten from the treatment. In our own herd in 1913 we inoculated 219 and lost but four wliich were quite young and probably got a little larger dose of virus than they could carry. This growing and feeding of hogs for market should be- come more common on the average farm. Too many farmers have the idea that the danger of cholera is too great to make any attempt at the growing of hogs for market, which is all wrong. There is nothing better than to be able to ship to market at one time, a carload of choice finished hogs, which will always bring in a large amount of money with seemingly little expense. Value of a Uniform Carload of Pork Hogs. If one thinks that all kinds of hogs will sell for the same price on the market, just let him ship a carload of even weight and uniformly colored pigs to any market and watch them sell in comparison to a load of mixed breeding, colors and weights. He will then be fully convinced that it pays and pays well to use a good pure-bred boar for producing pork hogs. The writer once shipped a carload of short year-old hogs to the Chicago market that averaged 409 lbs. on the scales there. The shrinkage was but 80 lbs. on the whole load, and they brought 25c per 100 lbs. above, the top of the market that day. Why? Simply because they were as alike as a lot of beans, and were so well finished that there was little shrink in them. It is a well known fact that quality counts in any market and with any kind of stock or other produce of the farm. CHAPTER EIGHTEEN. "ARE YOU FEEDING RIGHT?" The following is an editorial taken from a recent issue of The Swine World. We have never practiced this system fully, but believe that Prof. Evvard has worked out a feeding system which greatly reduces the cost of feeding and lessens labor, and at the same time secures no little increase of growth from a given amount of feed. It is my opinion that we will practice this system on Lovejoy Farm much more in the future than we have in the past: "At the recent Iowa Swine Breeders' meeting, held at Iowa Agricultural College, Ames, Iowa, Prof. John M. Ev- vard stated that rape was without a peer as the best of all forage crops for swine, feeding value alone considered. He stated that rape was second only to alfalfa for the number of pigs that it would support per acre, and on account of the low price of rape seed and the small amount of labor required to raise the crop, that it deserved the attention of all swine raisers. ' ' Prof. Eward emphasized the well-known fact that corn was deficient as a single swine food, and laid great stress on the necessity of forage crops. It was while speaking on this subject that he made the above statement relative to the advantage of growing rape. "However, forage crops by themselves, says Prof. Ev- vard, are not sufficient to produce best results, even when fed with corn, and he advises the use of some concentrated supplementary feed such as old process oil meal or tankage. In this connection Prof. Eward made a very interesting statement and one that we fully agree with, and that is, that oil meal and tankage fed together in equal parts, is a better feed for swine than when fed singly. Are You Feeding Right? 83 *'In a series of carefully conducted experiments, Prof. Evvard determined that the cost of 100 lbs. of gain when oil meal was the supplementary feed with corn, was $5.62. When tankage was used with corn, the cost per 100 lbs. was $5.30. When equal parts of tankage and oil meal were used, the cost of 100 lbs. gain was $5.04. "Another interesting fact that was brought out in these series of experiments and one that will interest every thoughtful swine breeder, is that hogs that are allowed an opportunity to eat their feed at will, gain more rapidly and on less feed that when fed by hand. In the experiments conducted by Prof. E\^ard, an equal number of 260-pound sows were placed in two lots and both fed the same ration. One lot was fed shelled corn in a self-feeder, and gained 2.4 pounds a day and required 457 pounds of corn for 100 pounds of gain. Another lot was placed in the care of a practical and experienced swine feeder and fed by hand. The gain was 2.09 pounds a day, and it required 478 pounds of corn for 100 pounds of gain. In another lot the same number of sows of the same average weight as lots one and two, were fed shelled corn and tankage. The corn and tankage was fed in a self-feeder and the daily gain was 2.35 pounds, and it required 470 pounds of corn for 100 pounds of gain. Lot number four averaging the same weight and the same number as lots one, two and three, were fed shelled corn and tankage by hand and had the watchful care of an experienced feeder and made a daily gain of 1.03 pounds, and it required 483 pounds of corn to 100 pounds of gain. ''This experiment plainly shows that corn supplemented with proper concentrated feed and fed so that Mr. Pig has an opportunity to feed himself at his own free will, makes the most desirable gain at the lowest cost." CHAPTER NINETEEN. PRACTICAL FEEDS AND FEEDING. Under this head comes tankage, which is the by-prodnct of the packing house, made up from various waste pro- ducts steamed to a high degree of heat, after which the hquid is drawn off and the residue dried and ground into a fine meaL Meat meal is practically the same thing only wholly made from meat scraps. Both of these feeds are extremely high in protein, which is a very necessary ele- ment combined with other feeds to make up a balanced ration. From 5 to 10 per cent of 60 per cent protein tankage is generally sufficient to balance a corn ration for swine. I have mentioned the use of tankage in several places in this book. There is another variety of meat meal which the writer has used quite extensively. It is purchased from the large butcher shops, or from the small packing house near home where a few hundred hogs are slaughtered daily, and is known as ^'cracklings," being the compressed part of the fat after the lard is pressed out by hydraulic pres- sure, and usually comes in cakes of about 125 lbs. each. We purchase these cakes half a ton or a ton at a time, break them up into small pieces with an axe and run the broken pieces through our steel burr grinder, making a finely ground article of pure scrap meat. We add about five per cent of this to a pig's ration, and it is certainly relished by pigs of any age. It keeps the bowels open and in nice condition, makes the hair glossy and is of great value. Hogging Down Corn. Some farmers and perhaps breeders of pure-breds, prac- tice the custom of "hogging down" a field of corn. If this is to be done — and it is a good custom — it would be a very Practical Feeds and Feeding. 85 great help at the time of the last cultivation of the corn to sow some rye or rape, or both, in the corn and let it get a few inches high by the time the hogs would be turned into the corn. This would be a help in balancing the ration. It is also well if the field of corn is adjoining a clover or alfalfa field, as either would have the same tendency to make a quicker and a cheaper growth than would the corn alone. If the field is large it will be well to fence off by some kind of temporary fence, a portion not too large, and let the hogs have that until it is well worked down, preferably by the older hogs that would be ready for market first and followed by the young- er hogs or shotes that do not need so heavv a feeding of Hogging Down Corn. corn. This is a very economical waj' of finishing up a bunch of hogs for the market. Prof. Carmichael, University of Illinois, states that a field had been planted with corn continuously for thirty- three years and every year was ''hogged down." Within the last year or two the owner desiring to learn the condition of the soil and how much corn this particular ])iece was producing after having been planted to corn for thirty-three continuous years, measured ofi a piece before turning in the hogs, and by actual measurement learned that the land was producing over 100 bushels of corn to the acre. 86 Forty Years' Experience of a Practical Hog Man. It behooves the thinking farmer to keep up soil produc- tion, especially during these days of high priced land, and this can be done profitably and economically by "hogging down" corn, especially if rape or some of the clovers or other grasses, or some of the grains like rye, is sown in the field when the com is laid by. This will give a good balanced ration, and the hogs will do the harvesting them- selves without cost to the farmer, and will doubtless, tak- ing one year with another, bring the selling price of his corn up to an average of not less than $1.00 a bushel. I have a friend who made a comparison between "hogging down" part of a field of wheat, in 1913, and cutting the other part of the field, threshing it and hauling it to the elevator and selling it at 80c per bushel. Estimating the yield of the entire field the same, the portion that he "hogged down ' ' after weighing the hogs when turned into the wheat field, and again when the wheat was all eaten and the hogs sold on the market, he found that his wheat that was "hog- ged down" brought him $1.40 per bushel compared with 80c per bushel for that threshed and hauled to market. Further than this it required no expense to market the wheat that was "hogged down," and it also benefitted the land to have the hogs on it. There are many little things in the hog business if one will try them out that are not only more economical but are less work than the old methods. Of course where men are breeding hogs of the pure breeds, to be sold as breeders, it is necessary that they should be in good flesh and prime condition at all times, to. be ready for inspection by visiting breeders. With such animals additional care and feed may be necessary. Cer- tainly it is a good plan to have everything in the hog line at least in good breeding condition and always ready for inspection. Every breeder or feeder should know what are the best grasses, grains and other feeds that can be grown in his locality, or can easily get this information from his State Agricultural College, and should use his judgment in selecting those that are best. The essential thing is to have plenty of green feed at all times of the year if pos- sible, either for grazing or that can be used during Practical Feeds and Feeding. 87 the season when there is no pasture, as in our northern and' western States. In portions of the country where roots are grown to some extent, such as mangels, sugar beets, turnips, etc., they can be used with success as a succulent feed during the winter months, but my experience is that the average farmer or any help that he can hire will do mighty little getting down on his knees to work among roots of any kind, which is necessary in order to thin out and keep clean from weeds until they become large enough to be cultivated in the proper manner, so the root ques- tion with us has never, with the exception of one or two years, been considered in our ration for succulent feed, pre- ferring to use the last cutting of green alfalfa instead. Let me emphasize the great importance of pasture and succulent feed at all times. COOKING OF FEED. It is a well-known fact that the nutriment in feed for swine, or its value as a flesh producer, is not increased by cooking ; but it is also a well-known fact that during the cold months, at least in the northern states, much benefit is derived in feeding Fall pigs and others not well on to ma- turity, a warm feed rather than one mixed with cold, icy water. There are some kinds of feed, however, often fed dur- ing the winter that require thorough cooking; particu- larly is this true of potatoes, which some people use when they have a quantity of small ones sorted out from the reg- ular lot. Potatoes are of little food value unless thor- oughly cooked, and when so cooked and mixed with corn- meal and other ground grains are really a valuable adjunct to the ration. Shelled corn is often fed to young pigs dur- ing the winter, and this is much improved by being steamed until soft, then cooled down to the proper temperature for feeding, but such matters will be treated in another chapter. We have for many years made it a practice to feed Fall litters (either not weaned or recently weaned) during the entire winter on a feed mixed with hot water that would make it quite warm for the pigs when poured in the trough. For this purpose we have used a boiler of about ten-horse- power capacity, in which steam can be raised in a very few minutes, with pressure enough to heat several barrels of 88 FoKTY Years' Experience of a Practical Hog Man. water. While steam is getting up the water is let into the barrels or mixing tank, which, in our case, is on wheels and divided into four compartments, and as soon as steam is up the hose is turned in and in a few minutes the water is as hot as necessary. We then mix in the feed, perhaps of sev- eral different mixtures in the four compartments, to ac- commodate the animals of different ages and conditions. This is fed and quickly eatlen, when the pigs go back to their warm sleeping houses, thoroughly satisfied and con- tented. Whereas, if cold or ice water was used, it would require most of the day for the animal heat to warm the pig up to its normal temperature, thus taking more feed and giving far less satisfactory results. There are various methods of getting hot water for the purpose of mixing the feed for pigs during cold weather. There is manufactured a very desirable outfit for heating- water by process of steam, with an attachment to tempo- rarily or permanently warm farrowing pens. We speak ad- visedly regarding this cooker for the reason we formerly used two of them, but in later years thought we needed a larger affair and purchased a ten-horse-power steam boiler, which has proven a great success. There are other kinds of hot-water heaters made for thi?^ purpose, as well as the old-fashioned kettle set in a stone arch, which will do where but little hot water is needed, but it would be entirely unfit for furnishing hot water for a large herd. The kind of steam generator or hot-water heater is im- material so long as it does the work and furnishes enough for mixing the feed for the herd, but I must insist that, for young pigs before and just after weaning, warm feed is necessary for best results and is of equal value for young shotes. When the hogs are well matured it is not necessary to give them this extra attention and they can make good growth and development on dry feed, where plenty of pure water is supplied for them. This saves much labor and pre- vents the freezing of swill in troughs. Of course the breeders in the southern States and warmer countries are not supposed to have this extra expense in Practical Feeds and Feeding. 89 warming feed, yet even in such states there are times when warm feed would taste wonderfully good to a pig from a late Fall litter. SOILING. Where large numbers of hogs are kept on a small farm, it is sometimes quite convenient to have small plots of green feed that can be cut and fed in the troughs or feed ]ilaces where the hogs are kept. This method of feeding green feed is known as "Soiling." For instance, take a small patch of fall rye, which is about the earliest green thing to be found in the spring, and when it gets up a few inches high it can be mowed off in small quantities daily and fed to the hogs in their regular feeding places while fresh aiid green. A verj'' small piece of ground in this manner will furnish a large amount of green feed. While the green rye is being cut off some other crop can be planted or sown such as rape for feeding after the rye is gone and the clovers are dried up. A small patch of alfalfa adjoining hog pastures would also be of great value; this could be cut and fed green, and a very small j^atch would feed a large number of hogs for some time. By feeding it in racks such as de- scribed in this book, there would be very little waste from soiling. After rape once gets a good start and becomes large enough to mow and feed as in the above manner it can be recut as fast as it grows up to the proper height, all through the season until freezing weather comes. A small field of evergreen sweet corn can be handled in the same way. As soon as the ears are formed and are of proper size for roasting, this may be cut and given to the pigs daily in small quantities at first, increasing as they become used to it, until they can have all they will eat up clean. 1 believe soiling can be practiced with economy, especially where hogs are kept in separate lots and could not be placet! in a pasture. Besides there would be no waste from soil ing as none of the feed would be injured by the animals walking over it. We have never practiced this system to any extent, but believe it could be made one of the best ways of handling green feed where one did not have suit- able pastures for each lot. 90 Forty Years' Experience of a Practical Hog Man. Roots could be handled in this way also, but would not be necessary except for winter, when green forage was im- possible other than alfalfa, cowpeas and clover. HOW TO MAKE COB CHARCOAL. As charcoal is a very desirable supplemental food for pigs, it is well to know how to make a good article and cheaply, particularly in the cornbelt where there are more or less cobs after corn shelling season. Dig a hole in the ground about six feet deep, and four or five feet across, bricking it up with fire brick so there will be no danger of its caving in or becoming broken up. Build it up to a level with the ground and have a heavy galvanized iron cover made large enough to cover the pit tightly. Then take a double wagon box full of dry cobs and start a little fire in the bottom of the pit, adding a few cobs as fast as those in the pit begin to burn and come to a red glow — actually burned to a charcoal — yet looking bright red. As fast as this condition appears in the pit add a few more cobs, until the entire pit becomes filled to the top with a glowing mass of burned cobs. Then have liandy a few barrels of water in which salt is dissolved and sprinkle it on this pit of burning, glowing cobs until the fire is entirely extinguished. Then cover the pit with the iron cover, packing a little dirt on the edge so no air can get in the glowing mass, and leave it until the next day, when the fire will be all gone and the pit full of charred cobs in a condition where they can almost be crushed with the thumb and finger. Let it stand until you know it is absolutely cool before feeding, then put a bushel basket full in every lot where there is a sow and litter or where there are eight or more pigs. It will be sur- prising to you to see how eagerly this is eaten by pigs and hogs of every age and condition. They seem to relish it very much and it acts as a corrector of acidity. This is a good thing to have on hand at all times if possi- ble. Good charcoal cannot be made by raking up cobs from the feed yard and burning them in the open air, for the reason they will either all burn up to ashes, or if put out with water, will leave many of them simply scorched and not burned to charcoal. Practical Feeds axd Feeding. 91 CONVENIENT RACK FOR FEEDING ALFALFA. Among the equipments for handling roughage on a hog farm the accompanying design furnishes a very convenient way for feeding Alfalfa, Cowpeas or clover hay, all of which are first class feed for winter forage for the herd. HOUSECLEANING. Besides the matter of keeping all sleeping pens and feed- ing places clean, it is well for the breeder to look carefully after the premises in general by having a regular clean-up at least twice a year, buildings, yards, fences, etc. This would not only give a good appearance but would be a bene- fit along sanitary lines. There are many good disinfectants and some should be used weekly, by spraying the troughs, feeding utensils, mixing barrels, etc., as well as the feeding floors and sleeping places. Feed yards should be well cleaned up and kept free from cobs and other accum- ulations. These are small matters, yet quite important and should be carefullv looked after. 92 FoHTY Years' Experience of a Practical Hog Man. ^/V//^i'^ f/y/j-ijAA Z?--2 CHAPTER TWENTY. ADVANTAGES OF SHOWING. For the breeder of pure bred bog's wbo wishes to estab- lish a substantial trade, it is very necessary that, as soon as he becomes well versed and properly started in his breeding line, he should make it a practice each year to fit a show herd. Possibly at first it is as well for him to prepare only for County Shows, until he thoroughly learns what is re- quired to win at the big Shows and Expositions. There is no way, in my opinion, in which a young breeder can so quickly get before the people and started to selling his hogs for breeders as to annually fit enough animals to fill the classes usually provided for in the various premium lists. The reason I suggest that the beginner commence his show career at the County Fairs, is from the fact that I passed through all these little troubles when I was a great many years younger than I am now and know what the dif- ficulties are for a beginner. It is hardly expected that a young breeder who has never followed the practice of show- ing, and who has probably not spent a very large amount of money in the foundation of his herd, can win at State Fairs and Expositions where only a few great show animals can get in the money. Let the County Fairs be the stepping stones to larger ones where it requires, practically speak- ing, the P. T. Barnums of the business to win. Never will I forget the time way back in the 70 's when I made my first show at a State Fair. It was at the Illinois State Fair when it went around on wheels, and that year was located at Freeport. I had only been in the business a year; knew nothing of what it required to even have a chance of getting into the money; but nevertheless I was full of enthusiasm and overflowing with ignorance. I fitted up a portion of a herd which I thought was ''some pigs" 94 Forty Years' Experience of a Practical Hog Man. but found, much to my profit eventually, that they were only ordinary. Starting out with much pride and having already figured the amount of money I would bring home by adding up the amounts in the premium lists, I found after the Fair was over, that I was really a wiser man and richer in knowledge, but poorer financially than when I ar- rived on the grounds, beaming with confidence. I did not even get in sight of the premium money. Those were the days when a young breeder was hardly noticed, but, being made of the kind of stuff that never gives up, but sticks, I did not parade the grounds condemning the Judges for lack of knowledge, nor inform the managers of the State Fair that I would never show again at their Fair; but quietly studied the conformation of the animals that were good enough to win, then returned home with the deter- mination to come a little stronger next year. This was followed up several years before getting much above the white and yellow ribbons. The only blue thing I found in those days was my feelings in not being able to win. This is where I made a mistake by attempting, ignorant as I was, to show at the great State Fairs, rather than starting at County Fairs. But the determination was in me and the show ring was followed, as large as it was and as great as the shows were, from 1877 until 1893, when the climax was reached at the Chicago Worlds Fair. As I grew in knowledge and experience each year, after a few years I was able to win a ffew of the better prizes and as the years came and went, won more prizes, until it was a pretty sure thing when I started out on an eight weeks' trip to the Big State Fairs, that I would win money enough to pay all expenses and more and be benefitted greatly by building a substantial acquaintance among breeders in our line. The trade grew annually and after winning the Grand Championship at the "World's Fair at Chicago for the best herd, consisting of one boar and four sows, over one year old, my name was finally placed on the map and my son and I have practically discontinued showing since that time, I strongly urge the show ring as a means, not only of education for the breeder, but of building up a substantial business. CHAPTER TWENTY-ONE. SELECTING THE SHOW HERD. The selection of the show herd requires a knowledge of what it takes, when well fitted, to win. One should commence months in advance of the show to make his se- lections, first making up his mind whether or not he wishes to fill all the various classes listed in the premium lists, which are now so made up that the same animals can show throughout the circuit without being required to carry along other animals of various ages from those first se- lected to fill the classes. In making the selection for the show herd, commence first by selecting the animals that are required to show in the ''Aged Class." The aged sow class should be made up of animals that have proven themselves breeders and should show by their appearance that they have been breeders. Let them, how- ever, be well fitted without overdoing and as uniform as possible in type and conformation, with an aged boar of the same general type, showing that he has been a breeder, only of a more masculine appearance, thus making up a desirable herd for the aged class. The tusks of the boar should be removed before starting out on the show circuit and should be so closely cut that no trace of the same could be seen. This should be done both for the safety of the caretaker and those about the show ring. Next, select the senior yearlings, a boar and three sows — which should carry as much size, or nearly so as the aged herd, but would naturally be somewhat smoother owing to the difference in age and previous service. Be sure that these are also uniform in type with the aged herd. Next select the junior yearlings — a boar and three sows, which are, generally speaking, the sweetest things in the 96 FoKTY Years' Experience of a PeacTical Hog Man. show ring, and being at an age tliat shows full development and yet not required to have produced any offspring, nat- urally will be much smoother and more in bloom. This class is usually the best of all at any breed show. These should be of the same general type as the older ones se- lected, and should be in the pink of show condition — well developed at every point — carrying all the flesh that goes to make an ideal show animal, yet under no circumstances to be overly fatted or fleshed to a condition of uneveness or roughness. This same careful selection must be carried out also in the boar and three sows under twelve months of age. This is really the hardest class to fill satisfactorily. First, for the reason that the young boar over six and under twelve months of age is passing through a crisis in his de- velopment; this being an age that almost invariably, if the boar is a vigorous one, finds him fretting and champing more or less when in sight of other animals. The sows, also of this age, are harder to properly develop and bring out in their best form, as they too are passing through a period of life when there is more or less restlessness and. excitement than when older. Some people greatly enjoy bringing out a pig herd, under six months of age, as there are often enticing prizes offered in this class, and it is a good way to show the class of pigs you are producing. While this class should also be as uni- form in type and conformation as the others, and should be well fitted in flesh, care should be taken that they are not pushed too hard and become over done, and more or less wrinkled in appearance. CHAPTER TWENTY-TWO. FITTING THE HERD FOR SHOW. We will now suppose that the herd has been selected along proper lines and we are ready to start the fitting process with a bunch of animals of the same type. The question now is how to fit these animals to the best advan- tage without over doing them, so they will show when the Fair season opens, in the best possible bloom. Always remember that "bloom" is a desirable thing in a show animal. When "in bloom" a hog is at its best and this "bloom" only lasts for a short time, and is as easily lost as the bloom of a ripe peach, hence the matter of fitting should commence in time and be carried on in a manner to have the animals "in bloom" when the Fair season opens. For convenience in handling and caring for them, the show animals should be kept by themselves and not allowed to roam with the general herd. The four boars being fitted for the different herds should be carefully prepared and put together in one lot where they can be fed and handled to- gether so that there will be no danger of their fighting should it be necessary tio drive them to or from the show building together. The aged sows, the senior and the junior yearlings, should also be fed and kept in one en- closure for best results during the Fair circuit, when it is necessary to exercise them mornings during the show sea- son. The over six months and under six months sows can. also be kept together for the same reasons. The yards or lots, where the animals are to be fitted during the next few months, should have an abundance of succulent pasture, either natural grasses or other green forage crops provided and each lot should have a water fountain that should be kept well supplied with pure clean water at all times. Of course ample shade should be pro- vided — either nattiral or artificial — and no dust should be 98 Forty Years' Experiexce of a Practical Hoo Max. allowed to accumulate where these auimals lie in the shade. If possible, a cement bathing pool large enough and deep enough in the deepest part to practically cover them should be provided, in which the water should be changed every few days, always remembering to add a little disinfectant and crude oil to the water, preventing any skin troubles or lice. PROPER FEEDING OF HERD. When one starts out to fit a herd of show animals for the large Fair circuits, the matter of expense must, in a meas- ure be forgotten, as these animals should have the best feed possible to put them in just the right condition to show all that is in them. We have found, when fitting ani- mals for show, that we have to make some changes in our regular grain mixtures for best results. I have found nothing better in this case than to feed a nice rich slop feed, made up about as follows : For the older animals above one year I would use equal parts of finely ground corn meal and the best quality of white heavy middlings, with an addition of ten per cent old process oil meal, thoroughly mixed together before be- ing wet, and if sweet skimmed milk or that from the sep- arator is possible to be had at any reasonable price, the feed should be mixed with this and all feed in a sweet con- dition. If it is found impossible to get milk, add tankage to the oil meal (eight to ten per cent, oil meal and five per cent tankage), and the mixture of meal and middlings, and mix this with fresh water and feed it after it soaks a few hours — but never allow it to become sour. I think two feeds a day, even in the fitting of a show herd', is as good as three, generally; however, it would be proper and perhaps as well to give these animals a little soaked shelled corn that has soaked long enough to become soft, as a noon-day meal. Where this is done, the morning and evening feed can be fed a little earlier and later, re- spectively. For the younger herds of over six and under twelve months, as well as the herd under six months, I should certainly* urge the use of skimmed sweet milk for best re- sults. I have known showmen, while fitting young pigs, Fitting the Herd for Show. 99 to feed whole milk fresh from the cow. This is entirely useless and, I think, is one of the surest ways of overdoing the pig and causing him to break down in the pasterns and it is also almost a certainty that pigs fed fresh warm whole milk will become more or less wrinkled, but skim milk is not so apt to cause this trouble, and this is especially true when well balanced with the ground feed. Always remember, however, that too much milk is worse than none. The proper amount is three pounds milk to one pound of grain; with this your ration is practically bal- anced or at least gives the best results. If any of the animals at any time during the fitting do not eat with as much relish as would seem best, there are many kinds of condiments that could be used to make the feed more palatable. A sufficient amount of brown sugar or black strap molasses to well sweeten the mixture, will make the feed much more palatable. This would be the case even when milk was used instead of water in mixing the feed. I would, by all means urge, while fitting these hogs for show, that a mixture of mineral matter mentioned in an- other part of this book be used. It may be well to mention here that this should be made up of ground limestone, with perhaps some slacked lime, together with ground phos- phate rock or any other material that would contain plenty of phosphate and the whole mixed with salt to make it more palatable. I urge the use of this material so that while fleshing these animals there would be no danger of breaking down tJie bone, as the mineral matter is essential for bone growth. If any of the younger animals in the show herd were in- clined to be a little weak in the feet or pasterns, I would buy one hundred pounds of finely ground bone meal or lione dust and mix it with the mineral matter or even add it in small quantities to the slop feed. ^fueli care should be taken in fitting the show herd not to break them down, and as a help in this matter as well as in keeping them in better condition, it is necessary that the show herd be given some special exercise other than that which they will naturally take in their enclosure. By tak- ing the three older boars out each day and driving a half 100 Forty Years' Experiexce of a Practical Hog Man. mile or more you will not only have them under perfect control, but will also have them in a condition to show at their best when driven in the show ring, and the same is true of the show sows and even the under a year herds. We have all noticed, while standing about a show ring and watching the animals come in from their pens, that many of them, while in good flesh, are not really in show condition, for the reason that they cannot walk with ease and grace but wabble around. A show animal should not be so heavily loaded with fat as not to be able to walk with ease and comfort. It is not always the amount of flesh that an animal is carrying that makes it show at its best, but the smoothness in which it is put on and the ease with which it is carried. It is my opinion that what is known as ''strong breeding condition"; i. e., flesh enough to round out every point without over loading, is the proper show condition. What I have said about the feed to be used in fitting the show herd, need not be considered as an absolute iron-clad rule. Any of the mixtures of grain, grasses, etc., that will come close to being a balanced ration is all that is neces- sary. I merely name these feeds as among what we have found to be the most satisfactory. The real object is to feed what will flesh them rapidly and not add too much fat, but more red meat or flesh. CHAPTER TWENTY-THREE. OTHER THINGS NECESSARY BESIDES FEED. While fitting the herd for the show ring they should be handled daily by the feeder, by brushing them a little or scratching them and coaxing them to lie down where he can handle them about the legs and feet, sq that when you are ready to trim the toes and hoofs into nice shape they will not get excited, but will lie quiety and let you work over them as you wish. The foot and pastern of the show pig can be improved one hundred per cent, by proper trimming. When the pig is lying down, quietly take the foot in the left hand and with a very sharp knife trim the lower edges off the hoof, com- mencing well back and following around the entire hoof, shaping the toe up as close as possible to the fleshy part of the foot without injury. If the dewclaws are of unusual length these too can be shaped up at the bottom and pared down to proper shape. All this work should be done at odd times before starting out to the Fair. A nice brushing every day or two after sprinkling with disinfectant and crude oil is very essential, not only to make the show herd quiet and docile, but to improve the condition of the skin and hair. All this is a help in shed- ding the old coat. The earlier this is commenced in the preparation of fitting a show herd the better. Every ani- mal except the under six months pigs should shed off his or her old coat not later than the first of August, that the new coat may be nicely started before the Fair season opens. Generally all this will come along in due time if the animals are fed as above and are gaining in flesh constantly. If any of the herd should not be- gin to show an inclination to shed by the middle of June or the first of July, I would give them a wallow hole in which some clay has been jjlaced, if it is not naturally a clay 102 Forty Years' Experience of a Practical Hog Max. soil, keeping this hole rather thick in mud, and adding some wood ashes. Many showmen are in the habit of clipping the hair of their older animals when they do not shed off in time. While this, in some instances, looks better than an extremely coarse coat of hair, it always shows every little nnevenness in the flesh of the animal. This practice is more common among the Poland-China showmen than any other breed I believe, yet I have seen some show animals come into the ring that were closely clipped, showing almost no hair and sprayed in oil, that really I think were not showing as well as though not clipped, for the reason that little uneven places could be'plainly seen along the back and sides, evi- dence to the Judge that they did not flesh as evenly as the\ should, and would in a way, militate against them. Before entering the show ring or as early after arriv- ing on the Fair grounds as possible, the herdsman should take a hand clipper and clip the long hairs off the edges of the ears and about the nose and jaw of the hogs and also clip the tail clean from the brush back to the tail head, giv- ing a much more finished appearance to the animal than- though this was neglected. The above suggestions prop- erly followed and the bringing of the herd to the shows in a thoroughly docile, well mannered condition, add much to their credit while in the show ring. It is pretty hard for a Judge to properly examine an aged boar or one even younger, if he is brought into the ring with four or five men, each bumping him around with a short hurdle — the boar certainly is not showing to the best advantage. DRESSING. A nice dressing to use after the hogs are fitted and in show condition, before entering the ring, is made as follows r Take a good quality of cotton seed oil, adding enough wood alcohol to thoroughly cut and make a nice thin easy running dressing. After the hog is thoroughly washed and his skin is clean apply with a, brush and rub it in thoroughly. One of the most detestable dressings that I have ever come in contact with as Judge at the great shows is made of oil and lamp black. The animals, as they come into the Other Things Necessary Besides Feed. 103 show ring", are not only a mass of grease and lamp black, but the attendants are about as badly blacked up as the hogs, and before the Judge is half through he is also more or less greased up, I have known of cases where the Judge had to send his clothes to be cleaned each night or put on a clean ])air of overalls each day. All that is necessary as a dressing is something that will make the hair glossy and yet not be gummy. EXERCISE ON THE SHOW CIRCUIT. The good herdsman and care-taker does not lie in bed un- til late in the morning, but is up early and has his show ani- mals out on the grass somewhere about the Fair grounds, and drives them around for an hour until each animal is thoroughh' emptied out and has had proper exercise. CHAPTER TWENTY-FOUR. HANDLING SHOW HERD WHILE IN THE RING. The proper fitting and handling of the show herd before it starts out on the circuit, will prevent much trouble in handling the animals in the ring. With the herd properly trained, there is nothing with which to handle them compared with a buggy whip, in the hands of a man who has sense enough not to whip the hogs, but quietly touch them on either side of the head to place them where he wishes. As a matter of fact this has been my experience in the many years of handling show hogs. I never need a hurdle with our hogs. With some breeds it is absolutely necessary to have a hurdle in handling a mature boar even though he is supposed to be well mannered and docile, but there is no excuse in using a hurdle with a bunch of sows if they are half way prepared before starting on the circuit. When a hurdle must be used, let it be a light one and made so that the hog cannot see through it. Don't make it of narrow slats a few inches apart, but cover it with heavy material, or else make it of boards tightly matched so there can be no seeing through it. When in the ring with the herd or a single animal, show to the best possible advantage. The showman has this privilege. Be Careful About the Feeding While on the Show Circuit. Many exhibitors seem to think that when they start out on the show circuit they must stuff the animals with all the feed possible, not only during the time tliey are on the cars going to and from the shows but each day while on the grounds. It has been our experience that the man who follows this custom generally arrives home with his hogs much lighter in weight than when he started out, while if the hogs had been given only water to drink while enroute to the shows and fed lightly for the first day after arriving Handling the Show Herd While ix the Ring. 105 and given plenty of exercise, they would wind up the cir cuit in much better condition than if they had been stuffed all the time. I have known an exhibitor to buy warm milk from some of the daiiwmen and feed his pigs all they could hold, though they had never had a drop at home while being fitted. This generally results in a case of scours with the pigs ''off feed" for several days and by the time they go into the ring they are badly gaunted up. Of course if the pigs have had this ration at home it should be continued. Avoid radical changes in the rations. TREATMENT OF SHOW HERD ON RETURN HOME FROM SHOWS. Many successful exhibitors, when they have finished the show circuit, won their laurels and arrived home safely with their herds, seem to think that the animals now need no further attention, except feed. This is a great mistake, and if these show animals are expected to go on and prove what they should be, desirable and regular breeders, they must be handled very carefully. The first thing I would advise on return from the shows, would be to quarantine the show herd on a portion of the farm or some other place where they would not come in contact with the home herd. They should be placed on good, green, succulent pasture, if possible, and if not pos- sible, should have some kind of green feed to take the place of pasture. They should be fed quite a little less than while on the show circuit, and no fat-making feed, and be made to take all the exercise possible, so that they may be re- duced in flesh somewhat — not by starving, but by lighter feeding and abundant exercise — and if they have not been too strongly fitted, they will soon be in prime condition to breed. The show herd should be kept in quarantine about three weeks, and if no symptoms of disease appear by that time, it would be safe to put them with the home herd. Now that we can procure a reliable hog cholera serum I would advise all hog men making tlie Fair circuits to give each show animal a large dose of serum (no virus) about a week before leaving home for the Fairs, unless they have 106 Forty Years' Experience of a Practical Hog Man. positive knowledge that every animal in tlieir show herd has been properly and permanently immuned by the simul- taneous treatment, A large per cent of bran and oats mixed with a small amount of middlings and cornmeal is an excellent feed to use during the reducing period. They must have exercise and if necessary see that they get it by driving daily. This is very important and must not be overlooked. A part of the ration may consist of whole oats scattered freely in a clean place, as the oats themselves are an excel- lent feed, and they will get considerable exercise while eating them. I might say right here that with many exhibitors it is a custom to breed the show sows a month before starting out on the Fair circuit, and if successful in settling them, so much the better, even though the litter comes at an un- favorable time of the year. It simply keeps the animals breeding, and it is that much better for them. CHAPTER TWENTY-FIVE. A WORD TO THE EXHIBITOR AND FAIR MANAGER. • The wise exhibitor ox herdsman will so arrange his circuit that he will arrive on the Fair Grounds as early before the opening of the Fair as possible, that he may have his hogs well rested and in the pink of condition be- fore the show opens. Where one attends a Fair each week, this of course is sometimes a hard rule with which to comply, but many thinking Fair Managers today are so arranging their dates and days of show that the live stock that is to show the following week at a distant state is allowed to be released on Friday night- — which, by the way, is a custom that all Fairs and Expositions should follow. Many State Fairs have too many men among their man- agement who know nothing whatever of the needs of the live-stock exhibitor while on the circuit. They manage their show as though it were the only one the exhibitor was going to attend and seem to think that the exhibitor, be- cause he made an exhibition at their Fair, should be obliged to remain there until the last man is gone. They should always remember that without the live-stock exhibit their Fair would soon be a thing of the past, and for this reason should give the live stock exhibitor every encouragement and help possible. Necessity of Being Prepared to Show Pedigrees. Oftentimes in the under-six-months class or the class over six and under twelve months, there is such a wide range of sizes that one hesitates in comparing. Here is where every exhibitor should produce the certificates of registry, and if any of the animals have been purchased of others, the certificates of transfer, showing exact age of the lOS Forty Years' Experience of a Practical Hog Mas. animals on exhibition. This would avoid any unpleasant- ness between exhibitors or between the exhibitor and the judge. It is pretty hard for an experienced judge to step into a ring of pigs showing in the under-six-months class and find most of them of proper size and development, and others showing by their general make-up that they are far be- yond six months old, even being old enough to show well developed tusks, which every man knows are not developed until after the pig is six months of age. The judge who knows his business, while not inclined to quarrel with the exhibitor over the age of his pigs, will quietly ignore them, not considering them eligible to the class. This, of course, generally causes the exhibitor to complain when he should be quietly informed that his pigs are out of their class owing to age, and unless he can prove by certificates of reg- istry, properly signed by the Eecord Association, he should not be allowed in the ring. For this reason I would urge every prospective showman to always start out fully, prepared for such emergencies. Many is the time that ] have asked the exhibitor, while acting as judge, the age of his animal; he generally has an answer ready, and when asked if he has his registry papers with him, he replies that he has them at home, but forgot to bring them, and after passing around the ring once or twice, I again ask the gentleman, ''What did you tell me the age of this ani- mal is!" and he would give an age entirely different. I have done this on purpose to find out if the man was telling the truth. You know it has been said that it takes an aw- fully smart man to be a liar. Again, where registry papers are not absolutely insisted upon, many exhibitors are inclined, when asked the age of the under-a-year animals, to give you the date of Sep- tember 1st to 3d, as their date of birth, and those in the under-six-months class from March 1st to 3d. This of course has to be taken by the judge as a fact, however much he may feel it is not correct. This matter of showing pigs of uncertain ages is some- what in disrepute. It simply puts the man that is doing business right, up against an almost impossible chance of winning, where older pigs than should be admitted to the A Word to the Exhibitor and Fair Manager. 109 class are being shown. I know of no way to stop this ex- cept the rigid enforcement of showing certificates of reg- istry. One may say that the same rascality might be covered lip by the owner when sending his pedigree in for registra- tion giving a wrong birth date, showing the animal younger than it really was. When it comes to this proposition the fellow will have to be very smart or he will be tripped up sometime by having registered two litters from the same sow that were born too nearly at the same time. CHAPTER TWENTY-SIX. JUDGING SWINE SHOWS. There are many good Judges; men who not only know the correct type and conformation of show animals of the various breeds, but are men above reproach and can always be relied on to be absolutely square and honest in their decisions. The matter of selecting the best three or five animals, as the rules in the premium list require, is no small task. The first thing the Judge must do when he steps into the arena is to forget all friends and know no man. He must judge the hogs only and let no personal feelings en- ter his mind. If his brother or son should be showing in the ring he should be a man of strong enough character to turn down their animals, if not worthy, just as quickly as though shown or owned by an entire stranger. The Judge should not attempt to pass on the animal unless he has in his mind a true picture of what the animal of that age and that breed should be. Of course no animal, even a show animal, is perfect. After carefully examining each animal of the class under view, and finally deciding which, in his opinion, is the best, let him pass this without further attention and consider which is the second best. It is usually much easier to find the first prize animal than the third, fourth or fifth, but after the judge compares points, conditions, general type and conformation, and has his mind made up, let him line these animals up as first, second, third, fourth and fifth as the case may be, for the clerk to take the entry number and write the proper names and the award in the book. Then he should by all means be ready to compare these animals in the presence of the bystanders, explaining why he gave this one first over that one and so on. It is sur- prising to a Judge sometimes to find what great satisfac- Judging Swixe Shows. Ill tioii it gives the exhibitor to be shown where his animal lacked in comparison with the one above him, and no Judge should act unless he is able to give the reason. AVhile disliking to speak of myself as a Judge, I may be pardoned in saying that I have acted as Judge at practic- ally every State Fair in the Union and I make it a practice to make this exphniation after each decision and many and many a time has the loser come to me and said: ''Mr. Love.ioy, I learned more today from what you have shown me about weak points or undesirable ones in hogs than I ever knew before, and I thank you, and I now know I was not entitled to higher honors." A Judge in a hot ring has many little annoyances; for instance there is the showman (and it is his right) who brings in an animal that possibly droops a little in the back, with possibly an inclination to sag too much, and while the Judge is trying to find this out, the showman is continually bumping the animal on the nose to keep its head down and its back up. It is also amusing often to find one of the exhibitors who is continually squatting be- side or in front of his animal and patting it, trying to attract the attention of the Judge to certain points that he thinks might be overlooked. Let me say to this kind of exhibitor that the Judge will find all the good points quickly; what the Judge is looking for is the weak ones, and if he knows his business he will find them. Eeally, the best showmen, who are not only good win- ners but good losers, say very little to the Judge unless asked a question, and this is as it should be, for the Judge knows that the whole responsibility is on his shoulders and he is willing to take this responsibility without, rather than with, the advice of the owner or showman. I always like to have the animal that I am judging walk off naturally and without an attendant. I think this quite important, as it will many times show up defects that an expert showman will completely hide from the Judge if the showman is allowed to show that animal all the time. Witli this idea in mind, T invariably stand where I can see the animals come into the ring from their pens. If you are fortunate enough while showing to win the blue or purple let that joy be confined in your heart ; if 112 FoKTY Years' Experience of a Practical Hog Man. you are so unfortunate as to lose let that disappointment also be confined in your heart and try to appear a good loser. It really requires a ''good sport" to be a good showman, and especially to be a good loser. The Judge cannot in his decisions consider the desires or hopes of the exhibitor, but must at all times make the awards accord- ing to his judgTQent and not be influenced by the ringside. CHAPTER TWENTY-SEVEN. SHIPPING CRATES. Shipping crates are probably sent out in a greater variety than almost any other article used in the swine breeding business. It is not always the fault of the shipper that ho cannot send a better crate or a nicer looking one, from the fact that crate material in mam- States is almost impossible to be had. At least tliis is the case in our vicinity. We have no hardwood lumber for sale in our county, neither do we have any old fashioned white pine. We do have southern pine that is so full of sap and knots that it is hardly worth while to use it, and if it is used it makes an ex- tremely heavy crate. Probably the best lumber from which to make shipping crates is poplar if it can be procured, being both light and strong. Following tliis comes a straight grained elm, used l)rincipally in a half inch thickness, with exceptions of bot- toms and corners. The matter of crating hogs, where there are many to ship, is an item of bother and labor, which many times can be lightened. We have a scale of sizes for crates. When we build we make a side ; then lay another side on top and build all the sides first. Then make all the bottoms, then the tops. If crowded for room, one can build twenty crates in this way and leave them knocked down and put them to- gether when needed. When in this form a crate can be put together in five minutes. Always have a few of each size? on hand for immediate use when they are wanted. It is- good rainy-day work. The average crate is made too low for comfort ; a crate should be high enough to allow a hog to sit on his hind quarters and stand in front, which raises his head some higher than when he stands on all four quarters. Herewith find a table of measurements for dif- 114 Forty Years' Experience or a Practical Hog Man. ferent sized crates which will answer the purpose in ship- ping different sized pigs or hogs. Length Height Width 3' 28" 14" 3' 6" 30" 18" 4' 30" 20" 4' 6" 32" 22" 5' 34" 22" 6' 36" 24" Bottoms are made by using strips one inch thick and one and one-half inches wide. Lay them down the length of the crate and build the floor on them crossways. The sides are fastened by nailing to the under strip, which is flush with the floor. All standards are on the outside of crate to pre- vent the strips being pushed off if the animal presses against the side of the crate. Tops are made lengthwise with cross piece at front, middle, and one inch from back, so tail boards can be put in up and down; these are less liable to rub tail than when a hog is nailed in with strips across the crate as in front. Crates four and one-half feet long, and longer, should have center standard to strengthen the crate. Bred sows should have good roomy crates, especially in width. I believe that linn — sometimes called basswood — makes even a better crate than elm or poplar, but this is also hard to be found and as high in price as clear cork pine, so that one is almost compelled to use such material as can be found in his own vicinity. We have used a little half inch beechwood for the sides of crates for light pigs, which is fairly satisfactory but inclined to split when driving nails in it, unless previously softened by placing the ends in water. We once bought a dozen or so of the nicest shipping crates that it is pos- sible to imagine, made of electric welded woven wire •sides, end and top, so hinged and locked together that they made an ideal crate which could be quickly knocked down and returned in a collapsed form to the shipper. A plainly printed, substantial tag was fastened on each crate giving directions to the receiver of the animal, to please knock down and return. This was usually done, but occasionally a man receiving it, would either forget to return the crate or imagine that it belonged to him, and in this way the Shipping Crates. 115 original number purchased by us, after a year or two, were all lost by not being returned. However, we decided to try them again and ordered a new lot, only to find that the party making them had gone out of business and he replied that he was unable to make any more. If his patent could be secured by some enterprising company and the crates made in large numbers, I think they would prove very profitable to the manufacturer, as they are the most satis- factory shipping crates that can be conceived of for hogs of all ages. There should be a manufacturing company somewhere that would get together all these conveniences for the equip- ment of the swine breeding farm. Preparing the Pig for Shipment in Crate. Some men think that when a pig is to be shipped some dis- tance he must be stuffed with an unusually large feed the morning he is to leave. This is a mistake. We had rather the pig would not be fed the morning he is to be shipped, as he will ship better and arrive at destination in better condition without his morning feed, unless it is a distance that will require more than two days. This may look strange to a beginner but an old breeder generally prefers to ship his pigs on an empty stomach. Particularly is this true when pigs are shipped during the hot months, as they will ship cooler by simply having what water they will drink and no feed. It is well to brush the pig and make him thoroughly clean before he is crated ; then he should be sprayed with a disin- fectant giving him a nice clean finish. A little dry clean bedding of some kind should be placed in the crate. If the pig is going a distance that will require four or five days to make the trip, then it is best to put a little feed in a small sack and tie it to the crate with instructions to feed a very little once daily. A five-cent tin basin wired in one corner of the crate on the floor will serve as a place to water and give a little feed if it is necessary. A notice should be placed on tlie crate, if it is during the summer months — "See that the crate is kept near an open door in the car, facing the way the train is going, that the pig may get the benefit of the breeze." Should the pig, by any 116 FoKTY Years' Experience of a Practical Hog Man. reason, become over-heated, it should have attention at once, and instructions should be given the route agent to sprinkle the pig's nose with a little water and put some water on the floor of his crate so as to wet the pig under- neath, but under no consideration should cold water be thrown on the body of the pig when over-heated, as it means almost certain death. How to Treat the Pig on Arrival at the New Home. On receiving a pig that has been shipped a long distance, do not expect to see him come out of the crate looking like he was just from a bandbox, for naturally he will be gaunt, somewhat dirty and probably quite tired. Brush him off nicely, put him in a place by himself and give him a drink of fresh water, after which give him a very light feed, only a little at first, of a nicely mixed ration of rich slop. Then let him alonej until he is rested, or until the next feeding time comes, when you may give him a little more feed than you did the first time ; thus you will gradually bring him up to his full feed. Notice, on receiving the pig, if he seems constipated; if so give him two tablespoonfuls of Epsom Salts in his feed and let him take a little exercise where there is some grass. It is a good' thing when ordering a pig from a breeder, to ask how the pig has been fed, and if you can do so, continue about the same ration he has been getting. If you wish to change to a different system of feeding, do so very grad- ually and you will not be disappointed. If you should OA'er- feed the pig on the start everything will go wrong and you will be very much disappointed later. CHAPTER TWENTY-EIGHT. WHAT A BREEDER OF PURE BRED HOGS SHOULD BE. Probably there is no business that requires character and intelligence in a man, to a g'reater degree, than the breeding of i3ure-bred stock of any kind. First, the young man when starting should know that he likes the business, and has made up his mind to follow it as a permanent business and to stick to it through thick and thin. This matter of stick- to-it-ive-ness is one of the principle elements a man should have. Next, he should be a man whose character is above reproach and absolutely honest. With these elements and a determination to succeed, he can build up a life business that is gratifying in every way. Then, he must select as good animals as possible to found his herd ; he must cull a goodly proportion from the pro- duce each year to sell as pork hogs, selling nothing but the better animals for breeding purposes. He must keep careful records of his breeding; he must be prompt in an- swering inquiries ; he must be truthful and reliable in every way, so that the purchaser may know when he receives the pedigree of a pure-bred animal that it is absolutely correct. Much, in fact, depends on the correctness of the pedigree, and that is dependent on the man who writes it, and for this reason he must be dependable in every respect. A man who is not dependal)le cannot build up a permanent business. The policy of the pure-bred stock breeder should be always to satisfy his customer, if possible. CHAPTER TWENTY-NINE. MATTER OF PEDIGREES. This is a matter that does not greatly interest the farmer or feeder who is growing hogs simply for the open market, but must be understood, and thoroughly so, by the breeder of registered hogs who expects to sell a large portion of his produce to other breeders. A pedigree amounts to nothing unless it is a correct record of the different blood lines in the sire and dam taken from the established records for the breed. The pedigree in itself adds no value to the in- dividuality of the animal but it is a means of noting the various blood lines that has produced the animal. Neither is a pedigree of any value unless it is made by a man who would under no circumstance w^rite in other than the correct names of animals, with their herd book numbers. A man who would make a false pedigree would do anything else false that came to his mind and should not last long as a breeder of pure bred hogs of any breed. In other words the pedigree should be a guarantee that only such animals were used in producing the particular indi- vidual, as really were used. One who is well versed in the scientific principles of breeding pure bred animals, and familiar with the value of the different blood lines of the breed, can by study- ing the pedigree of the animal he purchases to head his herd, know practically what the results will be from using him. The more animals that appear in the pedi- gree that have made good as producers of superior stock, the better the pedigree and the more valuable it becomes as a guarantee for future quality in the herd; hence it is of great importance that the owner of a high class breeding herd, who wishes to continually improve the quality of his herd, study carefully the pedigree of any new animal that he wishes to introduce as the head. of his herd. It is a well known fact, however, that there are Matter of Pedigrees. 119 few outstanding sires that are worthy of special note in any breed of pure bred hogs, and buyers of boars, when they order a boar for use, should not expect him to be ''one •in a thousand," unless he has investigated the animal's get and has proof of the fact that he is ''one in a thou- sand," and if such a boar is found he, the buyer, must expect to pay a very large price to secure him, for the owner can ill afford to part with this kind. Correspondence. The breeder of pure-bred hogs, after he is established, will have a large amount of daily correspondence to look after. He should make a rule to be prompt in his replies, answering all questions carefully, describing the annual he offers so that the man will not be disappointed, should he order. He should keep a carbon copy of each letter writ- ten. He should always keep a letter file of some kind, whereby he can keep each man's correspondence by itself. I think we have every letter received in thirty years, and pasted to it is a carbon copy of the reply. A card system should be kept with the name of each and every correspond- ent you do business with, and a follow-up card system would be well, as a follow-up letter often results in getting an order that would be overlooked otherwise. Every breeder should procure a typewriter and learn to use it, and' write all letters on this machine. It is rather hard for some men to write a nice hand with a pen, and there are often some words in the letter that are not plainly written and that puzzle the one receiving it ; besides, when writing a letter on the machine the copy can be made at the same time and filed with the original letter. System. System is a great thing, even in the hog business. Sys- tematic methods of keeping all records, filing all letters, keeping the cards, the breeding records, the feeding records, and everything connected with the business, is most im- portant. CHAPTER THIRTY. ADVERTISING. This chapter is written for the benefit of breeders who are selling pedigreed stock for breeding purposes, and I want them to consider the matter of advertising, one of the most important parts in the business. First is the breed- ing of the right kind of hogs to furnish breeders. The next thing is the proper care of them until they are ready to ship to the breeders. Then comes advertising which is as important as anything else, for without adver- tising of some kind there will be little or no business. I have mentioned in a previous chapter, that the matter of attending the County Fair circuits and showing was one way to commence a good line of advertising, and after a little experience at County Fairs, to take a step a little further up, and show at the State Fairs and large exposi- tions, or in other words increase the show ring practice as you increase your knowledge of the business, and ability to bring out the right qualities in animals. This show ring experience and mingling with hundreds of farmers and others, is a good way to start a permanent acquain- tance, and establish the business, and the orders taken while at the County Shows should be almost enough to dispose of the surplus for the first year or two, and when later the larger shows are made the sales should increase accordingly. The young breeder should at these shows keep a list of the names of all men with whom he becomes acquainted and who are interested in his breed, as well as a list of the men to whom he sold pigs. Besides the advertising made at the shows, the breeder should be a liberal advertiser, not only with his Breed Organ but with other leading reliable publications that go to the homes of the better farmers and breeders. While Advertising. 121- speaking along the lines of advertising I wish to impress npon the mind of the breeder, the necessity of his adver- tisements being permanent or continnons, not spasmodic. What is more assuring to a prospective purchaser than when looking through his various swine and live stock publications to find the name of some advertiser of his favorite breed, whose advertisement always appears in each weekly or monthly issue of his paper? This goes to show that the one who advertises this way is a permanent and constructive breeder, but if you find the advertisement of a breeder of your breed, who comes out with consider- able gush once or twice in some publication and then drops out, you are not inclined to send such an advertiser an order, and you may conclude that as he had dropped out his advertising, he may also have dropped out of the busi- ness. These are matters that I know from absolute exper- ience in many, many years of continuous advertising. We have never carried but one or two advertisements at one time, but for over thirty years our advertisement has never failed to appear continuously. While possibly not needing this advertisement some times to help dispose of our stock, we believe that as there are many new men entering the breeding arena as breeders, as well as farmers and feeders, it is the profitable thing for us to keep permanently and continuously before the people, and so we continue to ad- vertise even after manj^ many years. We often receive letters from parties, wlio say: "I have seen your ad for many years, etc.," which shows they under- stand we have been in business a long time from the fact that we are continuously appearing before the readers of good publications. Another good advertising plan is occasionally mailing out either a herd catalogue or a neat folder, giving a little history of the herd and the business done, also listing the names and numbers of the brood sows and herd boars, and a list of the litters farrowed that season. Some breeders also believe in publishing once or twice a year, a circular describing certain animals and their breeding, which they are offering for sale at that time. This is a good plan. Another matter that is (|uite imjiortant is the necessity of using a typewriter, and learning to use it properly, and 122 Forty Years' Experience of a Practical Hog Man. never to fail to answer correspondence promptly and in an intelligent manner. It is not necessary to use all the ad- jectives that one can scrape together in describing what he has to offer the inquirer; better be a little modest along this line, simply stating the breeding and a true description of what you have to sell, with the price. The style and quality of stationery one uses is also one of the things that makes an impression on the inquirer. A neat, plain letter head, with as little printing on it as possible, and paper of good quality, speaks well for the breeder and impresses his correspondent with the belief that this man is not making any extra flourishes. A good judge of human nature can quite readily determine some- thing as to the character of a man by his stationery, and still more by the letter he writes. We have never found it necessary in our business to cover very much paper in replying to a letter. However, we often receive letters that contain quite a number of pages, which after reading and trying to digest, it is hard to really know just what tfhe man wants, further than that he seems to want an animal that will score upwards to 100 points, and then wants it for an extremely low price, with all the gaiarantees he can think of, added. There is another matter that is quite important in the way of advertising; always have your home grounds, hog quarters and other parts of the equipment of the hog establishment, as well as the hogs themselves, in shipshape for visitors. Do not feel obliged when a man suddenly appears on your farm to inspect your herd, to commence apologizing for the condition of things in general. Always have them so that a good impression may be made on the mind of a visitor, for he is taking all things in as he passes down the line, and 3^ou certainly wish to make a good and not a bad impression. First impressions are lasting and these should be as fav- orable as one can offer. When writing advertisements one should try and be as concise as possible, and not say too much, but say it in a way that will attract the attention of the reader. The writing of advertisements is an art. CHAPTER THIRTY-ONE. HOME CURED PRODUCTS OF THE HOG. I have often wondered why more farmers who grow pork for the market, do not take np the business of a farm packing plant on a small scale. I am sure pigs and hogs of different weights could be slaughtered on the farm; the products cured in the good old home way, and sold to local stores or markets for better prices and better profits than could be received for live weight. I feel certain that a farmer who would prepare for this work could profitably market a high class article of all pork sausage — something that cannot be found in a butcher shop. He should take great pains to make this as perfect as possible, just as he would make it for his own family. Put it up in attractive packages of one, two or five pounds each and furnish one or more of the best groceries in the nearby city. Or the farmer could send out slnall sample packages to the better class of citizens in the city and he soon would build up a retail trade that would astonish him and at prices much above anything sold by the butchers. Further than this, the hams could be home cured in a sweet pickle or mild cure and smoked as they should be, slightly, rather than be cured ''while you wait" with chemicals, and smoked with creosote dressing. There is no more delicate morsel than a farm-cured ham from a young pig of about 200 pounds. There is a great demand for such hams during the winter season, without any smoking what- ever. I personally like this kind of curing better than when smoked, but hams cured in this manner would not keep during tlie long summer months. The older hog, with the exception of the spare ribs, should be made into sausage. There would be little fat pork in light young hogs, but older ones could be finislicd for this purpose from which extra fine fat pork could be furnished, as well as a very 124 Forty Years" Experience of a Practical Hog Man. choice quality of liome made lard. Pickled pigs' feet, head- cheese and souse could be easily introduced to the fancy trade. The main thing is in starting this business and going at it with the determination to build up a business. I believe a farmer could hardly raise enough hogs and pigs in a year to supply the demand for the fancy pork products that he could put up, as the consumption of pork products is con stantly increasing from year to year. We must remember that every morning there are over three thousand new mouths to feed in America, and practically every one of them to eat the product of the American hog and enjoy it. Meat production increases wealth, and the grain products of the farm can all be utilized in the production of high-class pork. We have no animal of greater economic value than the i3ig; he matures quickly and brings ready returns. If there was no money in pork the farmers of the west would not grow eighty-five million dollars worth each year, to supply foreign nations, besides keeping enough at home to supply the demand of our own people. BONELESS PIGS' FEET. Cut the feet off with a sharp knife and a little saw, well above the ankle joint; wash in hot water and scrape thor- oughly and clean. Lay them in salt water over night to re- move all blood. Put on to cook with enough slightly salted cold water to cover and cook from three to five hours, until the bones loosen. Place the meat in a chopping bowl and chop medium fine. Strain the liquor in the pot in which the feet were boiled and season it with vinegar and pepper to taste. Then add the meat and cover with this juice to which should be added more hot water, as it will bear dilut- ing. "When cold turn out of the bowl and cut down in slices half an inch thick, PIGS' FEET SOUSE. Cut otf the horny part of the feet and toes ; scrape clean and wash thoroughly ; singe off any stray hairs. Place in a kettle with plenty of water, boil and skin. Pour otf the water and add fresh, and boil again until the bones will pull out easily, but do not pull out the bones but pack in a stone jar with pepper and salt sprinkled between each Home Cured Products or the Hog. 125 layer; cover with good cider vinegar. When wanted for the table take out in sufficient quantities and put in a hot skillet; add more vinegar, salt and pepper if needed; hoil until thoroughly heated ; stir in a smooth thickening of flour and water, and boil until the flour is cooked. Serve hot for a nice breakfast dish. HEAD CHEESE. Having thoroughly cleaned the pig or hog head, split it in two ; take out the eyes and the brains ; thoroughly clean the ears ; throw scalding water over the head and ears and then scrape absolutely clean. When perfectly clean put in a kettle, with water to cover, and set over a quick fire, skimming as any skum arises. When boiled so the flesh leaves the bone, take the head from the water with a skim- mer, and place in a large wooden bowl or tray; then take out every particle of bone, chop the meat fine, season to taste with salt and pepper — a little powdered sage may be added — spread a cloth over the colander, put the meat in, fold the cloth closely over it, lay weight on it so that it will press every part of the surface equally. AVlien cold take the weight off; remove from the colander and place in a crock. Some add vinegar in the proportion of one pint to each gallon crock. FRIED SALT PORK. Cut in rather thin slices, freshen by letting stand an hour or two in cold water or milk and water. Roll in flour and fry until crisp. Drain off most of the grease from frying pan. Stir in, while hot, one or two tablespoons of flour, half a pint new milk, a little pepper and salt, if neces- sary. Let boil and pour into gravy dish. This makes a nice white gravy when properly made. BAKED HAM. Most ])ersons boil ham. It is much better baked, if baked right. Soak the whole ham for an hour in clear water and wipe it dry. Next spread it all over with thin batter, and put into a deep dish with sticks under it to keep it up out of the gravy. When it is fully done take off the skin and batter crusted upon the flesh side and set away to cool. It should bake from six to eight hours. After re- moving the skin, sprinkle over the ham two tablespoons of 126 FOHTY YE.\1!S" EXI'EKIEME OK A PUACTUAL HoG MaN. sugar, some black pepper and rolled crackers. Put in a pan and return to oven to brown. Then stick cloves to the fat portion and dust with powdered cinnamon. BOILED HAM. Pour boiling water over the ham, and let it stand until cool enough to wash. Scrape clean; put in a thoroughly cleansed boiler with enough cold water to cover it; bring this to the boiling point and then place on the back of the stove and let simmer steadily for from six to seven hours or until very tender when pierced with a fork — be careful to keep the water at boiling point but do not allow to go much above. Turn the ham once or twice while in the water. When done put in baking dish to skin. Dip the hands in cold water and take the skin between the fingers and peel it as you would an orange. Set in a moderate oven placing the lean part of the ham downward. Sift over it rolled crackers and bake one hour. Or cover with the white of a raw egg and sprinkle sugar and finely pulverized bread crumbs over it. Place in the oven and brown. The baking brings out a quantity of fat leaving the meat much more delicate ; in warm weather it will keep in a dry, cool place for a long time. BONELESS BOILED HAM. Soak a well cured ham in tepid water over night, boil it until perfectly tender, putting it on in warm water. Take up in a wooden tray and let cool. Remove the bone care- fully, press the ham again into shape and return to the boiling liquor. Remove pot from fire and let ham remain until cold. Cut cross wise and serve cold. DELICIOUS FRIED HAM WITH EGGS. Slice ham and place in boiling water and cook until tender. Put in frying pan and brown ; then place on plat- ter. Fry some eggs by dripping gravy over them until done instead of turning them. Take up carefully and lay on slices of ham. HAM AND EGG LUNCH LOAF. Chop remnants of cold boiled ham ; add crushed crackers and from three to six eggs, according to the amount of meat. Bake in a round baking powder can and when cold it mav be sliced for the table. Home Cuued Products of the Hog. 127 HAM BALLS. Take half a ('ii)j of bread crumbs and mix with two eggs well beaten. Chop fine some bits of cold boiled ham and mix all together. Make into balls and fry. HOW TO COOK PICKLED SIDE MEAT. Cut in slices to fry; parboil to freshen. Roll in flour and fry until cooked through. HOME-MADE SAUSAGE. It is the writer's job to make the Berkshire sausage at Love joy Farm and in doing this I take much of the choice meat that might be used for other purposes, often using the entire shoulder of the hog as well as all trimmings from the ham, sides, etc., using about equal proportions of the fat meat and lean, although sometimes making sausage largely all lean meat, yet I do not think this gives as good or as tender, well flavored sausage as where the fat and lean are of about equal proportions. We often use the tenderloin strips also in the sausage meat yet this is almost too delicious a dish, when fried by itself, to be given up by placing it in the sausage. After all meat is prepared for sausage it is run through a grinding chopper and made \ery fine. We also pulverize sage through this same meat grinder, then flavor the meat with salt, pepper and sage to taste. During cold weather it is kept in large crocks and cooked as needed. Where large quantities are made to be kept through the summer, it is cooked and placed in muslin sacks of about twelve inches in length and three or four inches in diameter, which are then dipped in hot lard until the cloth is well filled with the lard, then taken out and placed in a cool, dark cellar to be used as desired. CURING THE THICK WHITE FAT PORK. Where one wishes to put up the very thick fat pork for home use, he may cure this by what is known as dry salting. Take a large earthen jar, large enough to hold all one wishes to pack, put a layer of salt in the bottom of the jar, then pack the square cut pieces of pork snugly together and fill all spaces with salt, and a light covering over the top, then another layer of fat meat as before and continue this until all is packed and thickly covered over the top with salt. Set this in a cool place where rats or mice cannot 128 Forty Years" Experience of a Practical Hog Max. get to it, and let it remain, nsing from it whenever tlte i oal fat pork is needed. HOME-MADE LARD. It is best for the farmer to make his own lard when pos- sible for the simple reason that it is cheaper than to sell his hogs on the market and then purchase lard; besides, when the housewife makes lard for home use she knows what she is using. Lard is almost a pure oil of a perma- nent composition, and moisture and air have little affect on it. Care should be taken to see that the lard is pure, such as the leaf lard, especially if it is to be kept for any length of time. Stone jars are the best vessels to keep the lard in after being rendered, and should always be kept in a cool, dry place. Besides the lard made from the leaf lard, there is much more of the animal fat that can be used for this purpose. All the trimmings of fat from the hams or shoulders, and all the gut fat may be rendered into a good quality of lard. Many persons who do not care for the fat pork, or at least as much of it as is furnished from the fat hog carcass, can use all that is not needed for fat pork for the manufacture of lard. A RECEIPT FOR CURING HAMS. Many years ago, at a show in New York State, a farmer won a $100.00 prize for the best home-cured ham. I have used his receipe ever since, and with great satisfaction. To 100 lbs. of meat use — 8 lbs. clean pulverized rock salt. 3 lbs. brown sugar. 2. oz. of pulverized saltpetre. 2. oz. of bicarbonate of soda (cooking soda). 4 oz. red pepper. Home Cured Products of the Hog. 129 After the hams are thoroughly cooled, rub in the above mixture well aud place them in a tub or box and let them remain in this container for one week. Make a brine of the above mixture, which should be boiled and strained through a cloth, and left till cold. Then after brushing the dry mixture from the hams, place them in a tub or large earthen jar or any receptacle that is big enough to hold them, and pour brine over them, so that they will be entirely covered. Place a floating cover over the hams, and on this cover a heavy weight so as to hold the hams under the brine, and leave them for one week, after which they can be taken out and smoked, if desired. Should you not wish to smoke these hams, they can be left in this l3rine and used as needed, until hot weather. The bacon and shoulders, back meat and fat meat can all be cured in like manner. This method of curing produces a very delicate and choice product and would be termed a ''mild cure" for hams and bacon. The manner of smoking can be done as preferred, but we use many of our hams without smoking at all, if used before hot weather comes on. Such portions of ham and shoulders as are not to be smoked may be left in the brine as mentioned heretofore until such time as insects might appear. If one wants to keep the smoked hams for any length of time they should be securely covered with canvas and either white washed or .packed in bran^or oats. The room where cured meats are kept should be as cool and as dark as possible. 130 Forty Years' Experience of a Practical Hog Man. TREATMENT FOR HOG CHOLERA. During tlie last three years, i. e., 1911, 1912 and 1913, we have made it a practice on Lovejoy Farm to keep the entire herd immune by the simultaneous treatment. In the summer of 1913 we immuned 219 pigs at one time, using the simultaneous treatment, and the loss was about two per cent. This leads me to believe that our government authorities and others who have been instrumental in work- ing out the simultaneous serum treatment, have in it the long-sought-for specific treatment for the prevention of hog cholera. However, I am convinced that many have not fully un- derstood this method of hog cholera treatment, and as I. had been much attracted to and pleased with an article by Mr. J. L. Thatcher, I requested Mr. Thatcher to furnish a serum article for publication in this book, and take great pleasure in giving him full credit for the excellent service he has rendered swine breeders by his contribution to hog cholera literature. Mr, Thatcher's article follows in full, and is commended to the thoughtful attention of every reader of this book, with the hope that the serum treatment will be bet- ter understood ai^d more generally followed. And I firmly believe that if his suggestions are properly carried out, in time we can stamp out this dread disease: CHAPTER THIRTY-TWO. HOG CHOLERA AND ITS PREVENTION BY THE SERUM-SIMULTANEOUS METHOD OF TREATMENT. In accepting the invitation of the author of this book to write this chapter on the subject of. Hog Cholera and its Prevention by the Serum-simultaneous Method of Treatment I did so with the idea that I could talk as one breeder to another, and with the hope that what may be said may lead to a more active and persistent cam- paign against a disease that, judging by the results at- tained at lowana Farms, and elsewhere where the treat- ment has been given a fair and intelligent trial, can be prevented and ultimately wiped out. Aside from the purely elementary scientific state- ments that are made in order to give a clearer under- standing of the nature of hog cholera as a disease, of what is meant by immunity, and of the process followed in obtaining serum, the statements made and the con- clusions drawn are based entirely upon our work with registered swine. They show what we have accomplished and the policy we have permanently adopted in preventing the disease. The results have been very gratifying to us, and liave enabled us to prevent the enormous loss which almost inevitably follows when a hog cholera epidemic strikes a herd. If our experience, with the results attained and the conclusions drawn, can be of benefit to the swine breeders of the country, we are glad to make known what we have done, and to do our part towards stamping out a disease that is annually causing the loss of tens of millions of dollars throughout the United States. The prevention of hog cholera, and through its iireven- 132 Forty Years' Experience of a Practical Hog Man. tion the control and ultimate eradication of the disease, is the most urgent and financially vital problem which con- fronts swine breeders and farmers throughout the entire country today. The table given below, based upon data taken from the Crop Eeporter, issued by the Department of Agriculture at Washington in February and April, 1913, will prove of interest in showing the distribution of swine throughout the United States, and giving the estimated number and value of hogs in the various sections, and the losses that have been sustained through disease. The ten leading hog- producing states are given in a separate grouping. o o North Atlantic 2,498,000 South Atlantic 6,451,000 North Cent. East of Mississippi River ..14,766,000 North Cent. West of Mississippi River ..22,465,000 South Central 12,830,000 Far West 2,168,000 $ 31,572,000.00 48,356,000.00 p o op O 48,671 694,751 615,201.44 5,210,632.50 156,093,000.00 1,562,124 16,511,670.68 249,451,000.00 95,681,000.00 21,956,000.00 2,987,333 1,311,473 91,931 33,159,396.30 9,783,588.68 931,261.03 Total 61,178,000 $603,109,000.00 6,738,283 $66,439,470.38 By ten leading States: o Cf<5 Iowa 8,720,000 Illinois 4,315,000 Missouri 4,087,000 Nebraska 3,798,000 Indiana 3,709,000 Ohio 3,399,000 Kansas 2,611,000 Texas 2,493,000 Wisconsin 2,030,000 Georgia 1,888,000 104,640, 45,308, 34,740, 43,297, 36,348, 36,709, 27,154, 20,941, 23,548, 13,405, 000.00 000.00 000.00 000.00 000.00 000.00 000.00 000.00 000.00 000.00 ffi 1,395,200 604,100 715,225 417,780 556,350 292,314 313,320 112,185 56,840 311,520 $16,742 6,343 6,079 4,752 5,452 3,156 3,258 942 659 2,211 ,000.00 ,050.00 ,412.50 ,692.00 ,230.00 ,991.20 ,528.00 ,354.00 ,344.00 ,790.00 Hog Cholera and Its Prevention. 133 Now when we consider that fully ninety percent of the hogs that die from disease die from hog cholera, we can readily gain some idea of the magnitude of the losses we are annually sustaining through this disease alone, and of the imperative need for a nation-wide campaign against this scourge in which not only breeders and farmers, but state and national authorities themselves shall join, fight- ing continuously and persistently with the end in view that in, say ten years, our entire country may be declared prac- tically cholera free. The financial losses sustained through the loss of pork hogs alone is, however, onl}^ one phase of the proposition. The progressive, business farmer no longer follows the practice of looking for his annual profits through the sale of grain crops. Rather he looks for his gain through the raising and sale of live stock. He needs the manure to maintain the fertility of his soil, and he is appreciative of the fact that a bushel of corn that sells for fifty cents on the market, will bring him one dollar when disposed of in the form of pork. Further this same farmer realizes, or is beginning to realize, the greater returns to be gained from the breeding and raising of pure-bred stock, and he is constantly endeav- oring to improve his herds by the introduction of pure-bred, registered animals. Yet it matters little how successful one may become as a breeder of improved hogs, or in the building up of his herd, as a feeder if he is to be at the mercy of hog cholera epidemics, and is constantly confronted by a condition that may in the space of a few days wipe out his entire herd, destroy utterly the results of years of work and study in selective breeding, and with it all inflict upon him a loss that in many cases reaches into the thousands of dollars. Even a casual consideration of the facts given above will show the absolute necessity of some definite, etfective, con- certed action which can and will stay the ravages of this disease and work to its final elimination. And particularly is this so when there is no longer any question that the trouble can be controlled. Up until within the past few years hog cholera has been one of the most stubborn diseases to respond to treatment. 134 Forty Years' Experience of a Practical Hog Man. Althoug-li the whole pharmacopeia has been searched for a specific cure, no such cure has ever been discovered. Many so-called remedies have been boasted and boosted, but not one of them has ever proved efficacious when an emergency arose. Even proper feeding, proper housing and sanitary surroundings, though essential in maintaining animals in a healthy condition and rendering them more able to tight disease, have not proved a safeguard against cholera in- fection. And on the contrary, it might be added, that there is no condition or set of conditions, even improper care and feeding of hogs, that will bring on cholera infection without the presence of the living cholera germ. Hog cholera is characteristically a contagious disease and is caused by a living germ that develops and multiplies in the body of the animal and produces a poison fatal to life. Even though scientists have thus far, because of inadequate equipment, been unable to identify the particular bug that causes the havoc, the proof of its existence lies in the fact that if a few drops of blood from a cholera infected hog be injected into the system of one not so infected, the blood of the latter animal will become as thoroughy impregnated with cholera virus as was that of the former. This condi- tion, however, would not and could not obtain if the blood of the original animal did not contain a living, active organ- ism. An inactive or dead foreign substance injected into the blood of the second hog could not multiply or increase in quantity. The discovery in this instance, as in the cases of all con- tagious or infectious diseases, of the origin or cause of the disease marked the first steps toward the prevention and control of hog cholera, and thanks to the investigations and activities of our Department of Agriculture and our Ex- perimental Stations, we have, I am firmly convinced, an absolute method of preventing the disease and of bring- ing about its complete eradication. In my mind it is no longer a question of hoiv to prevent hog cholera, but rather is it one of how to provide the proper means under efficient supervision and regulation, and then to get the farmers to use them. It may have been noticed that no claim has been made that a cure for this disease has been discovered. Our hope Hog Cholera and Its Prbventiox. 135 for its control lies in its prevention rather than in its cure, and' this brings us to the discussion of the serum method of treatment, which is distinctly preventive rather than curative in its nature. Success in fighting hog cholera lies in warding it off rather than in overcoming it after the animals have become diseased. To understand this method of procedure it is essential that one has in mind a clear idea of what is meant by im- munity. It is common knowledge that when a person has once recovered from an attack of certain contagious diseases he is thereafter less liable to respond to a second attack of those same diseases, and this holds with other animals as well as with human beings. Such individuals, whether persons or other animals, are said to be immune to those particular infections. What this immunity consists in is still under debate, I believe, but whatever its nature it is very clear that those animals possess a resisting power they did not possess pre- vious to the first attack of the disease. Scientists tell us that all disease-producing germs or bac- teria develop certain toxins or poisons which acting upon the body cells and nerve centers tend to cause death. At the same time that this invasion is going on nature, in her attempt to save life, begins the manufacture of a counter- acting substance, called anti-toxin, the function of which is the destruction of the living, death-producing microbes and thus stay or limit the XDrogress of the disease. There is, therefore, being carried on within the system of the infected animal a life and death struggle between these two opposing forces, the toxin and the anti-toxin, and the ultimate success of the one or the other means either the death or the recovery of the hog. In the large majority of cases, however, the body becomes so thoroughly impreg- nated with the poisonous germs that the anti-toxin cannot be developed rapidly enough and hence the animal dies. If, on the other hand, the animal has at the beginning an unusual or sufficient amount of native resisting power, or the infection be not of the more virulent nature, recovery takes place and thereafter the animal is considered, and is in reality, immune. 136 Forty Years' Experience of a Practical, Hog Man. It is from the blood of these immune hogs that the serum is secured, which, when injected into the systems of other hogs, renders them likewise immune to the attacks of hog cholera. Ordinarily, however, the blood of these merely immune hogs contains only enough anti-toxin to protect the animals themselves against the disease, and thus the serum from the blood of such animals, in small doses, would not be ef- fective in immunizing other animals. This necessitates the production of what is known as a state of hyper-immuniz- ation in the hogs from which the serum is to be taken. Hyper-immunization is produced by giving to an already immune hog large doses of cholera virus, thus causing the blood of the animal to become so saturated with anti-toxin that small doses of serum from its blood may be success- fully used in immunizing other hogs. The method of preparing the serum may be briefly stated as follows: Either a hog is procured that has recovered from an attack of hog cholera, or more frequently, such an immune hog is artificially produced by injecting him with a small dose of virus obtained from an acute case of the disease, while at the same time he is injected with a protective dose of serum. Thus an immunity is established. Then one of two methods may be employed. Either several successively increasing doses of virus may be given at intervals of about a week apart, or one extraordinarily large dose may be given at one time. Either of these methods is effective, but that of giving the one large dose has the advantage in the point of time saved. From a week to ten days after the last injection of virus the animal is bled from the tail, about a pint of blood being drawn from a hog weighing one hun- dred pounds. The blood so drawn is allowed to clot and the clot is then strained under pressure, and the resulting serum is given sufficient of a five per cent solution of car- bolic acid so that ultimately it contains one-half of one per cent of carbolic acid, this being for the purpose of increas- ing its keeping qualities. This bleeding process is repeated at least twice at in- tervals a week apart, the whole being then mixed to give a uniformity of product. It should then be tested by prac- Hog Cholera axd Its Pkeventio.n. 137 tical experiment to determine its potency before being sent ont and is then ready for use. If properly prepared, the sernm is nndoubtedl}^ effective in immnnizing against chol- era when used in doses of twenty to twenty-five CC for hogs weighing one hundred pounds, with doses of fifteen CC extra for each successive one lumdred pounds of live weight of hog. In warding off or preventing cholera by use of serum one of two methods may be employed. First, by the injection of serum alone under the skin or into the muscles of the animal. This is kno^vn as the simple serum method and gives only temporary immunity, say for about thirty days. The second method, known as the simultaneous method, consists in the injection of the same amount of serum, but at the same time a small amount of cholera virus, from one to two CC, according to the age and size of the animal, is also injected into the animal being treated. The second method produces what is known as active immunity, and is permanent in its character, lasting during the period of the animal's life. Which ever method is employed certain essentials must be absolutely insistjed upon if any degree of success is to follow the work; and particularly in the simultaneous method must this be so if disastrous results are to be avoided. These essentials are: First, the serum and virus used must he pure and potent; and second, the person treating the hogs must knoiv his business thoroughly — that is, he must he able to know hog cholera tvhen he sees it, he must know ivhich method to anploy under the given or existing conditions, and he must understand how to do the work. Failure in the observation of these requirements will ex- plain why there are still so many breeders and farmers who doubt or question the efficacy of the serum treatment and hesitate in its use. To secure the proper kind of serum and virus it is nec- essary that all serum and virus should be tested to deter- mine their potency before they are sent out for use, and this by expert supervision under state or federal control. Ample means and equipment for their manufacture should be provided so that wlien emergencies arise and the de- 138 Forty Years' Experience of a Practical Hog Max. mancl for serum and vims becomes large and urgent tlie calls could be met and the product sent out would be pure and potent. This comes within the business of the state. To be sure there are numerous commercial plants manufac- turing serum and virus, but these likewise should be brought under state or national super\nsion to insure the excellence of their product. That the work of treating liogs should be done by one thoroughly acquainted with the disease and competent to give the treatment should go without saying, when one considers the importance of the undertaking and the mag- nitude of the losses that may result if failure follows. Which method of treatment should be used must be deter- mined by existing conditions. Where an outbreak has al- ready occurred and it is desired to treat the remaining ap- parently well animals the simple serum method should be employed, for it is very probable that many, if not all, of the animals so injected have become previously infected and the treatment will result in permanent or active im- munity. The use of cholera virus on hogs that have al- ready become infected or are otherwise diseased is simply adding to their troubles and will almost invariably result in the death of the animal. Further, the simple serum method only should he used in treating brood sows in preg- nancy, even though the treatment may have to be repeated to carry them on through farrowing and until their pigs are old enough to wean, and then both sows and pigs should be given the simultaneous treatment. The simultaneous method should always be used where permanent immunity is desired, and especially so whenever the animals are to be placed in lots or houses in which cholera outbreaks have previously occurred. As to the efficacy of the simultaneous treatment, where the serum and virus are right and are properly given, to produce immunity and thus permanently prevent the rav- ages of hog cholera there is in my mind absolutely no question. That it can be done has been proved time and time again. To be sure there are numerous cases where serum has been used with no apparent effect, and the simultaneous treat- ment has been given in order to gain permanent immunity, Hog Cholera and Its Prevextiox. 139 that results have been deadly and almost entire herds have been lost. But careful investigation, and thorough analysis of the serum used have proved, or would have proved, that where the simultaneous method was employed the simple serum treatment onlv should have been used, and in both cases the serum itself had lost part if not all of its potency. In May, 1911, with 172 head of hogs, young and old, on hand, cholera broke out in our herd. We immediately began the use of serum, injecting not only the hogs already sick with the disease, but also those that had been exposed. The effect of the treatment was to check the progress of the disease, and our losses were confined to those animals that had become badly infected before the serum was used. We came out of the siege with 127 animals, having lost forty-five— eight mature hogs and thirty-seven pigs. Com- pare these results with those of one of our neighbors whose herd was attacked by cholera shortly after our herd became infected. He had 165 animals, young and old, at the begin- ning, and he came out of his trouble with only five head remaining— two sows and three pigs. He did not believe in the serum treatment or in its virtue as a preventive. Note the comparative results and draw your own con- clusions. This outbreak of cholera in our own herd led us to adopt the policy of permanently immunizing every animal. Those that had recovered from the disease were already immune. Those that had never shown sickness, even though they had previously been given the simple serum, were subjected to the simultaneous treatment. This practice we rigidly ad- here to. All young pigs from immune parents, before being weaned, and all new stock brought into the herd, unless we are positive it has already been treated, are likewise given the simultaneous treatment. And in giving the treat- ment we have never lost a single animal as a result of such treatment, and up to the present time we have treated up- wards of 1,300 animals. In this, however, we have been singularly fortunate. Statistics show that ordinarily a loss of from two to five per cent of the animals treated may be looked for. But even this is insignificant when compared with losses that commonly follow an outbreak where the treatment is not emijloyed. 140 Forty Years' Experiexce of a Practical Hog Max. Our method of procedure in giving the simultaneous treatment may explain in part the reason for our freedom from loss following its application. In beginning the work of immunizing our herd we gave each animal a regular dose of simple serum alone. This was given as a preparatory treatment. Fourteen (14) days later we gave each animal thus treated the double or simul- taneous treatment, using the virus and the regidar amount of serum. The preparatory treatment paved the way for the simultaneous treatment 14 days later, and rendered the animal better able to stand the latter treatment. In treating pigs tvhose parents are immune, we give the simultaneous treatment at once, and without the prepara- tory dose. We usually treat our pigs about two weeks be- fore we wean them. Hogs and pigs being treated should be given a clean, dry place to house in, plenty of cool, clean water, and all heating and heavy feeds should be discontinued for a couple of weeks. In case any animal, given the simultaneous treatment, is not doing well as a result of the treatment, give it another, a double dose of simple serum. This will help carry it through the fight. While we recognize that the giving of the above so-called preparatory dose of simple serum doubles the cost of im- munizing hogs and pigs, yet the total absence from loss of animals by such practice fully justifies, in our minds, the added expense thus incurred. And especially is this true where the treatment is being given to pure-bred, registered stock. Our observations in treating breeding stock have led us to adopt the following practice : We never give the simul- taneous treatment to bred sows, nor do we breed sows within two or three weeks after treating them. Further, boars just treated should not be put into immediate service. Time should be allowed for the immediate after effects of the treatment to wear off and the animals to regain their normal and active condition. The results of our experience in following out this prac- tice have removed from our minds all fear of cholera epidemics. We do not hesitate to move animals from one Hog Cholera and Its Prevention. 141 house or lot to another even though we know that the latter may have contained hogs that had had cholera and are known to be thoroughly infected with cholera germs. And we have never had an animal become infected by such hand- ling. Further, we do not fear to introduce new hogs into our herd regardless of where they may come from. Dur- ing the entire show seasons of 1912 and 1913 none of our hogs were troubled with the disease, and after the fairs were over we did not hesitate to return our show animals immediately back into the lots with our other hogs. We have carried our tests still farther to prove the ef- ficacy of the simultaneous treatment in producing perma- nent or active immunity. This was done to demonstrate to the breeders and farmers of this locality how cholera epidemics could be prevented. In August, 1912, one of our young barrows was placed in a herd of hogs in which an outbreak of cholera had oc- curred. He remained there fifty-five days without contract- ing the disease and then was brought back and placed again among our own hogs. The second of January, 1913, we sent out three other barrows to be put among hogs that were dying from cholera. These three barrows remained among those sick hogs for more than six weeks, eating and sleeping with them, but not one of the three became infected or showed any ill effects from the rigid test under which they had been placed. Further, at the Live Stock Exposition held in Chicago in 1912 the writer purchased six choice gilts to be shipped us and placed in our breeding herd. Knowing the in- fected condition of the Union Stock Yards, it was stipulated that those gilts should be given the simultane- ous treatment before shipment. Through oversight on the part of the man left in charge of the animals they were not given the treatment, and were shipped immediately after the close of the Exposition and were placed at once among the other animals of our herd which numbered at that time something over 240 hogs and pigs. Only a very few days elapsed after their arrival before those gilts showed distinct evidence of cholera infection. Three of the animals had become so badlv infected that it was im- 142 Forty Years' Experience of a Practical Hog Man. possi])le to save tliem. The others we were fortunate in pulling through by a liberal injection of serum. The im- portant point in connection with this incident is this: Though all of those six gilts had the cholera, and three of them died from the disease, yet not one of the 240 irmmune animals among ivhich they were placed, and with which they had been eating and sleeping, became infected, or have we seen any evidence or trace of cholera among our animals since, and this tvas over a year ago. Such tests as these are our warrant for the conclusions we have reached that hog cholera can be prevented, and by its prevention be completely eradicated. And the results we have attained are being repeated by numerous other breeders who have adopted the system of simultaneously treating their animals and have given the method fair and intelligent handling. With us the permanent immunizing of our hogs is a busi- ness proposition pure and simple. The cost is strictly an investment in the way of the purchase of protection that will insure against losses that might reach into the thou- sands of dollars if we were not so protected. An important point which should be mentioned is the possibility of carrying, or the transmission of, cholera in- fection from herds, in which the simultaneous method of treatment is employed, to herds which are not immune. For the past year and a half we have shipped hogs and pigs to every section of the United States, and we have as yet to learn of the first instance where any infection has been carried from our herd to other herds, even though those herds had not been given the simultaneous treatment. And further, we have as yet to hear of the first case where herds in our own locality have become infected because of our practice of employing the simultaneous treatment to im- munize our animals. It is advisable, however, that care should be taken where hogs are being shipped from herds in which the simultane- ous method is used, and especially so when they are being sent into sections where the animals are not immune. Ani- mals just treated should be held several weeks before ship- ment, and in all cases they should be thoroughly disinfect- ed before being sent out. Upon being received by the pur- Hog Cholera and Its Prevention'. 143 chaser they should be held in quarantine for about thirty days. Observation of the above precautions should remove all possibility of trouble. Whether or not every breeder of hogs in the United States should adopt the policy of simultaneously treating his animals, and thus establishing and maintaining a perma- nent immune herd, is for each breeder himself to deter- mine. Situated as we are, in the very center of the great swine producing section of the country, where hog cholera outbreaks are constantly occurring, and hog cholera germs are with us practically all of the time, this method of treat- ment is our only salvation, and affords the only means by which we can check and prevent the disease. For breeders, who live in sections of the country where the disease seldom occurs, and who are not bringing in stock from cholera infested districts, the need for immediate action is not so imperative. But those breeders who do not adopt the practice of permanently immunizing their herds, and follow this up by likewise immunizing their young stock as it comes along each year, should be ever on the alert, and when an out-break of cholera does occur in their locality they should at once get in touch with their state. authorities, and active and persistent steps be taken to check the prog- ress of the disease. Unfortunately, many of our states have not as yet pro- vided ample facilities for the production of proper serum and virus to meet the demand when hog cholera becomes epidemic. Under these circumstances breeders are forced to depend upon commercial concerns for their supplies. It is in helping the breeder to get pure and potent serum and virus that the state and federal authorities can be of greatest assistance. Every plant manufacturing these supplies should be under constant state or federal super- vision, and every bottle of serum and virus sent out should bear the stamp of the government inspector. This would in ei'i'ect i)]acc all serum and virus on a recognized standard basis as to their purity and potency, and would insure to the farmer and breeder the quality of the article they were getting. Then steps should be taken by the state author- ities to see that the serum and virus are administered bv 144 PouTY Years' ExpekieiNce of a Practical Hog Man. men who know tlieir business and have license to do the work. While the simultaneous method of treatment affords a means of checking and eliminating hog cholera, in districts or sections of the country where it has become prevelant, every precaution should be taken to prevent its being car- ried into other sections or states not so infected. A law should be passed making it a misdemeanor to sell a bunch of sick hogs. A law should be passed requiring the railroad companies to disinfect each stock car after it has taken a load of hogs to market, and every public stock yard should be thoroughly cleaned and disinfected at stated intervals. Further, a law is needed, and should be enacted by the federal government, requiring a certificate of health for a hog before he can be shipped from one state to an- other. These are precautionary measures which are needed and which can and will do much towards preventing the spread ing of the disease. CHAPTER THIRTY-THREE. COMMON DISEASES OF SWINE. Worms. This question of worms in pigs is one of greater im- portance than many breeders and farmers realize. The presence of worms in the stomach is not only a hindrance to thrift and growth, but if neglected, becomes a very danger- ous matter, as the worms multiply very rapidly and are a constant drain on the vitality of the pig. Often they be- come so numerous in good sized shotes that they form almost a solid mass in the intestines, which results in emaciation of the pig and finally death. It is a question my mind if more pigs do not die from stomach worms dur- ing the fall and winter months than from cholera. It should be the practice of every farmer and also of every breeder of pure-bred hogs to feed something through- out the life of the pig as a preventive or a destroyer of worms. There are many medicated salts on the market, most of them good, and these preparations have proven, with us at least, successful in either preventing worms entirely or keeping the trouble down so much that we have never had any difficulty with worms. Even when feeding something of this kind, however, one will occa- sionally see the passing of worms from the pigs. Any worm powder that contains the proper amount of Santonin is good, and where the use of medicated salts is not quite sufficient, let the owner at once get a prescription from a Veterinarian which will clean them out. Young hogs that are badly infected witli stomach worms will have a very^ unthrifty appearance; the coat will be dry and ' 'staring ";; the head rather drooping as in cholera; the back arched:; the pig coughing more or less, and becoming more emac- iated every day, with little appetite. Another species of worms that bother young hogs and pigs is what is known as thread worms, which form in bunches 146 Forty Years' Experience of a Practical Hog Man. or large quantities in the throat and often about the kings, causing a severe cough and much emaciation. These can usually be readily cleaned out by giving a couple of table- spoons of turpentine to each three hundred pounds of live weight, in the slop every day for three days, then skip- I)ing a day or two and using it again for three days. It must be remembered that when you are doctoring a pig for worms with medicine of any kind it should be given on an empty stomach, or in other words after the pig has been kept from feed about eighteen hours, otherwise the turpentine or worm medicine would have little or no effect. These species of worms are the only two with which I have ever had any experience during our many years of breeding pigs, and they never caused me any trouble what- ever, as we are always on the alert for worm s>Tnptoms. The eye of the feeder is one of the great things in the hog business. The man who feeds the pigs should take in- terest enough in his work to carefully note the condition of each animal daily, and if there is ever so small a change in the animal, by way of being a little "off feed", he must at once find out what the trouble is, whether it is an over feed from the day before, or a little indisposition from condi- tions which, unless promptly attended to, might lead to serious trouble. The old adage that a ''Stitch in time saves nine" was never more true than in the care of swine. WHY YOUNG PIGS LOSE THEIR TAILS. One often notices when looking over a number of litters, especially of Spring pigs that were farrowed during the cold months of February and March, that a number of them have lost their tails. This condition is caused wholly by neglecting to provide dry beds for the sow and litter. I do not mean by this that an occasional change of bedding, once every week or two would prevent it, but that the bed of the young nursing litter must be absolutely dry at all times, and to make it such it should be changed at least every other day. Otherwise the bed will become damp and the mother and litter will heat it so that it soon commences to steam, and if you should put your hand on the straw you will find it hot and wet. This will surely cause their little tails to shrivel and in a week or so drop off. Common Diseases of Swine. 147 If you notice a pig among your litter of youngsters that shows a little crease or crack around the tail within an inch or a half inch of the body, while the rest of the tail seems dry and dead, you may make up your mind that it will be a bobbed tail pig in a mighty short time. If the trouble has not gone too far, it may be overcome by cleaning the tail where the crack appears with peroxide of hydrogen, which disinfects and purifies the sore parts, and if this is applied two or three times daily, and afterward the place rubbed with carbolated vaseline, if the case is not too bad, the tail may be saved. Of course the matter of bobbed tail pigs "cuts little ice" where the hogs are being raised for the pork market, but the loss of the tail greatly disfig- ures an otherwise outstanding show animal. While the aA^erage Judge would not turn down an animal in the show ring for lack of a good tail and nice switch or brush, he would very much prefer that the disfigurement was not there. THUMPS IN VERY YOUNG PIGS. Thumps in very young pigs often occur where litters are farrowed in the colder months of the Spring or Winter. While there is no trouble in saving the litter if properly handled, there is danger of the young litter becoming too fat, particularly through the shoulders and front half of the body. This is caused by their not taking proper exercise, and receiving too great a flow of rich milk from the mother. In this case they always become extremely fat, especially about the heart and vital organs of the body, and so thicken up that it is almost impossible for the little fellows to breathe even while hnng quietly in the nest, and when this stage becomes apparent it means almost sure death to the ]ngs if they are forced to take exercise; hence it is ex- tremely important that if a litter is farrowed when it is cold and they are inclined to stay in the nest all day, they must be made to hustle out and take exercise enough to keep them from getting too fat. This condition will be very quickly noticed by an observ- . ing man who looks after the sow and litter. 148 Forty Years' Experience of a Practical, Hog Man. If the SOW is a good milker there is all the more danger. In this case it wonld be well to feed the sow, for two or three weeks, on a ration that would not produce so much milk. This would be a great help in keeping down the trouble, but the pigs should be made to take plenty of exercise daily before any such condition appears. There are several ways of compelling this exercise.- One is to take the litter some distance from the sleeping place or nest and put them on the ground and let them work their way back. It makes no difference how far this distance is, if you are sure they will get back to the nest. If this cus- tom is followed daily you will lose no pigs from so-called thumps. Another plan is to take the pigs out of the nest and get after them with a broom and if they will not run away from you, force them to do so, by pushing them along. Any system is all right that will compel lots of exercise. ANOTHER KIND OF "THUMPS"— PLEURA- PNEUMONIA. There is another trouble one often runs up against when he walks out among his pigs in the fall, or in fact at almost any time. He finds a half -grown animal, or even a mature one, breathing short and fast with a perceptible jerk in the flank and back of the heart along the shoulders. This is a pretty sure symptom of serious trouble, and is generally an unfailing sign of what is known as Swine Plague, or what would be called, in the human race, Pneu- monia. This is a dangerous disease and is one of the "so- called" varieties of hog cholera and is really more danger- ous. There is little that can be done with hogs in this con- dition. They should be given a warm dry place to sleep, thoroughly rubbed with some strong heating liniment, that is penetrating, all along the sides ; back of the elbow ; be- tween the fore legs; all about the vital organs; then, if in a shivering condition, cover them with blankets or something to keep them warm, and keep them where no draft or cold air can strike them. It would be well, in a severe case, to consult the family physician or a good Vet- erinarian with a view of giving them some internal treat- ment. The animals will appear very gaunt and ])rnbably CoMMOx Diseases of Swixe. 149 refuse to eat. If this is the ease there is not much hope. Exercise in this case is always fatal. SORE MOUTHS IN YOUNG PIGS. Some breeders and farmers often have trouble with sore moutlis among- their pigs. Tliere are two kinds of sore mouth tliat we have had experience with — neither of which need cause any trouble* whatever. The more common cases are caused by the pigs fighting each other while nursing and with their little sharp tusks (which are usually black), they strike each other on the sides of the face and jowl. This trouble can be stopped at once by taking the pig, when it is three or four days old, and nipping off these little tusks with a very small pair of pliers and washing the sore patt of the face with a solution of any good coal tar dip. This trouble could be avoided if one was careful to note, while the litter was sucking, whether or not there was any inclination for the little fellows to fight each other. CANKER SORE MOUTH. Canker sore mouth is very dangerous, and unless treated at once, a hard thing to cure ; but what little we have had in our herd has been stopped in a day or two by using a soft cloth, wet in a solution of good dip (made quite strong) and thoroughly washing the mouth of the pig affected. If this is done daily, or even every two or three days, for three or four times, it will absolutely cure canker sore mouth — or at least it has done so in all cases we have had. If treat- ment is not commenced within a short time after the cankers are formed, the teeth will drop out and gums slough off and the pig die from the trouble. Canker sore mouth, I am informed, results from the con- tamination with germs often found even in the soil ; if there has been no other way of the disease being com- municated, the ground should l)e thoroughly wet with a strong disinfectant. The sow's udder should also be thor- oughly washed with disinfectant and the trough as well, and no further trouble is likely to occur. SORE FEET. It is not often that pigs are troubled with sore feet, yet sometimes, where they are kept and fed on frozen ground, 150 Forty Years' Experience of a Practical Hog Man. the feet become sore and sensitive, which causes the pig to walk in a very peculiar manner. This is more often the case where hogs are very heavy and are obliged to walk on rough, hard or frozen ground. There are occasionally cases where sores break out around the hoof and between the toes. This is what might be called "Foul in the Foot", but is not considered contagious, being only a local trouble which irritates the part between the toes. Sometimes this is caused by being obliged to walk about a yard that is filled with cinders; these get between the toes and cause irrita- tion. If such a yard is being used it would be well to cover the place over with sand and wet it thoroughly with a disin- fectant. If an animal becomes very lame wash the place two or three times daily with Nitrate of Potassium — Salt Petre — and this will cool the irritated parts and relieve the trouble. Should proud flesh appear use Chloride of Zinc, one dram in a pint of water, once or twice daily. Keep the pigs in a dry place and feed them well. Proud flesh may be known by its appearance, which is bluish in color and spongy to the touch. This may be removed by an application of Ter- chloride of Antimony, which may be put on with a feather. This will usually remove proud flesh after which the above treatment will heal the sores. STERILITY. Grenerally speaking, there is not much trouble in the swine breeding business along this line, unless it be among highly fitted show animals, which have been forced by stimulating feed to a condition of flesh that is ab- normal. Where this is the case, the animal becomes so plethoric from being highly fed, that sometimes the tubes connected with the organs of generation are blocked up. There are also other causes, such as disordered ovaries; a morbid condition of the uterus ; or hardening of the neck of the uterus. In a pig, on account of not being able to make an examination, it is difficult to find the cause and, if found, it would be difficult to remove. If the animal is kept in only good growing condition, avoiding its getting too fat, there will seldom be any trouble. If the sow takes on fat verj^ easily, and will not breed, give her two ounces of Epsom Salts, dissolved in Common Diseases of Swine. 151 half a pint of cold water; follow this with ten grains of Iodide of Potassium twice a day, in her feed, for two weeks. By this treatment one may succeed in absorbing the ma- terials which have blocked up some of the tubes connected with the organs of generation. On the other hand, if an animal is very thin and in a weak, run-down condition, and fails to breed, give her good feed — all she will eat — and with this twenty to forty drops, according to size of ani- mal, of Tincture of Chloride of Iron, twice a day in the feed. RHEUMATISM. Rheumatism is very common among pigs; more particu- larly among quite young ones. It is hard to say what causes rheumatism in the pigs, as we often find it under various conditions — whether the animals are well kept or not. Symptoms — Lameness in one or more of the legs ; swell- ing of the hock joints or the fetlock joint. When these muscles are affected it may be a form of inflamma- tory rheumatism, which may cause some fever and sick- ness. In this case the animal would be stiff and refuse to eat; its breath will come quite short and fast; muzzle, or nose, will be dry, and if the animal is made to move about it will show signs of pain. Often it will shift from one leg to another. Treatment — The animal should be kept in a warm, com- fortable place and if it is in good flesh give it a dose of from one to two ounces Epsom Salts every three or four days, or two to three drops of Croton Oil, which is a useful medicine in rheumatism. For pigs, two or three months old, give half the quantity. It is well to rub the swollen joints with an equal mixture of turpentine and sweet oil. INFLAMMATION OF UDDER. While this is not considered a disease, at times it causes some trouble — but not often. Causes — Usually this is caused by an over accumulation of milk in the udder which is the result of overfeeding the sow on rich feed immediately after farrowing, or caused by the litter being too few in number or too weak to take all 152 Forty Years' Experie>-ce of a Practical Hog Max. the milk that the sow furnishes, resulting in a feverish condition and soreness of the udder. Symptoms — Udder becomes swollen and rather hard, and is hot to the touch. The skin will become red and very ten- der. When this is the case the sow usually shows consider- able fever, loss of appetite and constipation. Treatment — If possible, draw off the milk, although this is a hard matter to do as the inflammation causes the milk to coagulate. If the pigs are living allow them to nurse, yet this is bad for the pigs, as that usually starts the ail- ment in new born pigs known as white scours. Bathe the udder carefully with hot water, then use a half ounce of Acetate of Lead, with two ounces of Tincture of Arnica in one quart of warm water. This bathing should be done three times a day and the lotion applied after each bath. Give the sow two ounces Epsom Salts, followed with ten grains of Nitrate of Potassium, in a little water three times a day. If the udder becomes very hard or caked, rub with one dram of Lodine and one ounce of Vaseline. Apply this about twice a week until the udder becomes soft and pliable. SORE TEATS. Once in a while, while nursing, the teats will become in- flamed and swollen and of course are very sore. The sow will be inclined to refuse to let the pigs touch her. This only makes matters worse, on account of the accumulation of milk in the udder, and the result is a fever as above men- tioned. Cause — This trouble is generally caused by the udder and teats dragging through the dirt or mud which irritates the skin making it crack and become sore. It is also caused by the sow having traveled through poisonous weeds in the pasture while wet with dew or rain. Treatment — Bathe three times a day with half an ounce Acetate of Lead in a quart of warm water. Then bathe with two ounces Glycerine and Tannic Acid — twenty grains in four ounces of water well shaken. SKIN DISEASES. About the only skin disease that one is liable to have oc- casion to treat, is mange. This is caused by a parasite CoMMox Diseases ok Swine. 153 tliat burrows under the scurf skin and causes great irrita- tion, practically destroying tliat part of the skin, so that a little scab forms. This, on account of great itching, causes the animal to rub and this disease soon becomes general throughout the herd. The scabs formed are rubbed and soon become a raw sore. The first appearance will be found on the thin parts of the skin ; back of the ears ; inside the thighs or upon the back. The parasite may lie readily seen with a pocket magnifying glass. When first discovered remove all unaffected pigs to build- ings or grounds where affected pigs have not been. Treatment — First wash the pig all over with soap-suds, and then rub in dry sulphur. The sulphur comiug in contact with the sores forms a compound that is poisonous to the parasite. Another sure remedy is to steep two ounces of stavesacre seeds in one and one-half quarts of water. Keep water nearly boiling for an hour, then add enough water to make up the quantity originally placed in the vessel. This solution, rubbed well into the skin, will kill both the jiarasite and its eggs. This may be repeated if necessary. Animals that are occasionally dipped witli any of the coal tar preparations will never have mange. Pre- vention is better than cure. This is one reason'why pigs should be either dipped or thoroughly wet with some of the foregoing dips as a preventive to any skin trouble. CHAPTER THIRTY-FOUR. CASTRATING. This is a necessary matter that must be looked after, not only by the farmer who breeds for the general market, but by the breeder of pure-bred hogs as well. The best time for this operation is during the early period of the pig's life and at weaning time for best results, and not left until the pig is six or seven months of age, or older. It is not so apt to be neglected by the farmer or feeder of market hogs, as by the breeder of pure-breds. It is astonishing, however, in either case, to see the great improvement after early castration, compared to a pig of the same litter left uncastrated. Some of the greatest barrows ever shown at the International in Chicago were selected, not so much for their superior merit at weaning time, but because they were not quite up to the standard to carry on and sell as breeders ; yet after this operation their development so far outstripped the litter mates that there was no comparison. On the other hand, how often we see — especially at shows where a large amount of money is put up for prizes — a barrow that really is nothing more nor less than a ''stag," and evidently kept by the breeder for a long time, thinking he could be sold for a breeder, but not developing just right, he was finally castrated and fitted for a barrow show. The expert barrow Judge, however, soon discovers this fact and avoids much further attention to him in the ring. PRACTICAL METHOD OF CASTRATING. Wash the parts clean with pure water to which has been added any good coal tar dip, making it rather strong, and with a sharp knife make an incision over both testicles as small as possible, to remoye the testicles, and low down, so as to drain thoroughly. Press the testicles through the openings, drawing the cords well out, and scrape apart rather than cut them oif. Castrastixg axd Spaying. 155 Then, with a soft cloth, cover the parts with full strength coal tar dip, and if the operation has been perfectly clean, the pijo: will be entirely well in a week or so, without any bad after-effects. SPAYING. This is an operation on the female and is not often prac- ticed. In fact I seldom hear of a bunch of sows being spayed. It is an operation that requires much more care and knowledge, than castration of males. Many years ago the writer had a. few young gilts spayed by a very able veterinarian. The process was that of laying the young gilt on an incline table and after being securely, fastened, the operator, with a sharp lance, made an opening on the left side forward and below the hip joint, between that and the first rib, where the in- strument was inserted and the ovaries removed and the wound dressed and opening closed up, but many of the ani- mals so treated seemed to have little swellings or abscesses form where the opening was made, and the trouble and expense did not seem to justify any further attempts along this line. It is supposed, however, that a bunch of sows so operated on will feed better and make larger gains the same as barrows, because they are more quiet and do not have periods of excitement and restlessness, but as I said above, it is not generally practiced. Spaying should be per- formed while pigs are young and before they come to an age of heat periods. 156 Forty Years' Experience of a Practical Hog Man. GESTA.TION TABLE Showing the date when a sow is cine to farrow, counting sixteen weeks from the day when she was served. Find the date when the sow was served and the date immedi- ately to the right is the date wlien she is due. For instance, if the sow was served February 1, she is due May 24, if served May 24, she is due September 13. Feb. May 1 Sept. Jan. April Aug. Dec. 5 Mar. Ju!y Nov. Feb. June 18 Oct. 8 Jan. 1 24 13 3 25 15 27 17 6 26 28 2 25 14 4 26 16 6 28 18 7 27 19 9 29 3 26 15 5 27 17 7 29 19 8 28 20 10 30 4 27 16 6 28 18 8 30 20 9 Mar. 1 21 11 31 5 28 17 7 29 19 9 31 21 10 2 22 12 Feb. 1 6 29 18 8 30 20 10 April 1 22 11 3 23 13 2 7 30 19 9 May 1 21 11 2 23 12 4 24 14 3 8 31 20 10 2 22 12 3 24 13 5 25 15 4 9 June 1 21 11 3 23 13 4 25 14 6 26 16 5 10 2 22 12 4 24 14 5 26 15 7 27 17 6 11 3 23 13 5 25 15 6 27 16 8 28 18 7 12 4 24 14 6 26 16 7 28 17 9 29 19 8 13 5 25 15 7 27 17 8 29 18 10 30 20 9 14 6 26 16 8 28 18 9 30 19 11 July 1 21 10 15 7 27 17 9 29 19 10 31 20 12 2 22 11 16 8 28 18 10 30 20 11 Aug. 1 21 13 3 23 12 17 9 29 19 11 31 21 12 2 22 14 4 24 13 18 10 30 20 12 Sept. 1 22 13 3 23 15 5 25 14 19 11 Uct. 1 21 13 2 23 14 4 24 16 6 26 15 20 12 2 22 14 3 24 15 5 25 17 7 27 16 21 13 3 23 15 4 25 16 6 26 18 8 28 17 22 14 4 24 16 5 26 17 7 27 19 9 29 18 23 15 5 25 17 6 27 18 8 28 20 10 30 19 24 16 6 26 18 7 28 19 9 29 21 11 31 20 25 17 7 27 19 8 29 20 10 30 22 12 Nov. 1 21 26 18 8 28 20 9 30 21 11 Dec. 1 23 13 2 22 27 19 9 29 21 10 31 22 12 2 24 14 3 23 28 20 10 30 22 11 an. 1 23 13 3 25 15 4 24 21 11 31 23 12 2 24 14 4 26 16 5 25 CHAPTER THIRTY-FIVE. LOVEJOYISMS. To the farmer who wishes to purchase a boar for use as a producer of good feeding hogs for the market, I would urge that he do not wait too long, as many do, but that he buy the boar early, while the herd from which it is to come is not all culled, so that he may get a better choice and the pig may become accustomed to his new home long before he is to be used. After the pigs are two or three days old, they with the sow, can be removed to an individual house or pen, without much danger of their being overlaid by the sow, unless she is deaf, which is sometimes the case, but such a sow should be sold for pork and not kept in the breed- ing herd. Occasionally one finds a sow that is very nervous after farrowing. She will get up and lie down again frequently, and may crush one or more of the newly farrowed pigs. It is well to give such a sow a small feed, mostly of bran with a little middlings or cornmeal, as this will often quiet her. If she is extremely nervous and insists on getting up and down, pour one teaspoonful of laudanum into her ear. You will notice an illustration of a farrowing box, which we have used for many years, and consider it one of the best appliances in the equipment of a farrowing house, for while the sow can easily lie down on either her* right or left side, she cannot turn around or lie down on the pigs, as they are protected by the sides of the farrowing box which do not extend clear to the floor, but have a space of some nine inches in which the youngsters can run out into the outer part of the box at either side or end. We found in the last Spring farrowing of over two hundred pigs, that only three were injured in the farrowing box. In a large herd three or four of these boxes would be one of the best investments that could be made. One thing must not be overlooked, and that is plenty of clean fresh water. If it can be had at will, so much the better; if it cannot, it should at least be given once or twice daily, for the hog needs a drink of water as much as any other animal or human being. I have known pigs to walk directly from a wet feed of nice rich slop to a drinking fountain and take a good drink of water, as though they had been fed 158 Forty Years' Experience of a Practical Hog Man. on dry fed. I really think that the majority of breeders and farmers overlook this matter of letting the hogs have plenty of water to drink. During this period of the early life of the litter the sow and litter should take plenty of exercise for the necessary good of the pigs, for they must exercise considerably during each day, or they will become fat around the heart and die with what is known as "Thumps," which is nothing more or less than fatty degeneration of the heart, which they will certainly have unless they are exercised daily in some way. A man must have "horse sense" if he is a successful hog man, and he must use it at all times. It is a well-known fact that quality counts in any market and with any kind of stock or other produce of the farm. There are farmers who have fed live stock for the market all their lives, and yet never come anywhere near topping the market. They sell at a low price because they pay little attention to the matter of breeding a market type of good feeders, either in hogs, cattle or sheep. I have done this on purpose to find out if the man was telling the truth. You know it has been said that it takes an awfully smart man to be a liar. This matter of showing pigs of uncertain ages is somewhat in dis- repute. It simply puts the man that is doing business right, up against an almost impossible chance of winning, where older pigs than should be admitted to the class are being shown. I know of no way to stop this, except the rigid enforcement of showing certificates of registry. LOVEJOYISMS. 159 Generally speaking, the sire should be a little more on the compact order than the sow. By this I do not mean a chunky, short, thick boar, but one showing full development at every point, and of a strictly mas- culine type. There is nothing so unsatisfactory as to have the head of a herd show a feminine appearance. The boar particularly should be of the proper type of the breed he represents. Careful attention should be given to the blood lines of the sire. He should be what is known as an intensive breeder — one able to repro- duce himself and improve the get. Such a sire is more often than otherwise found in a strongly "line-bred" boar, carrying the blood of closely related ancestors. If of proper conformation he can be relied upon to prove a good sire. Personally, I would never think of introducing a herd boar into my herd of brood sows that did not carry much of the blood represented by the sows, and yet it is not uncommon for a breeder to receive letters from prospective buyers, insisting that a boar be sent that is in no way related on either side to the sows to which he is to be bred. Many exhibitors seem to think that when they start out on the show circuit they must stuff the animals with all the feed possible, not only during the time they are on the cars going to and from the shows, but each day while on the grounds. It has been our experience that the man who follows this custom, generally arrives home with his hogs much lighter in weight than when he started out; while if the hogs had been given only water to drink enroute to the shows and fed lightly for the first day after arriving, and given plenty of exercise, they would wind up the circuit in much better condition than if they had been stuffed all the time. Avoid radical changes in the rations. 160 FoKTY Years' Experience of a Practical Hog Man. I strongly urge the show ring as a means, not only of education for the breeder, but of building up a substantial business. The reason I suggest that the beginner commence his show career at the County Fairs, is from the fact that I passed through all these little troubles when I was a great many years younger than I am now, and I know what the difficulties are for a beginner. It is hardly expected that a young breeder who has never followed the practice of showing, and who has probably not spent a vei'y large amount of money in the foun- dation of his herd, win at State Fairs and Expositions where only few great show animals can get in the money. Never will I forget the time way back in the TO's, when I made my first show at a State Fair. It was at the Illinois State Fair, when it went around on wheels, and that year was located at Freeport. I had only been in the business a year; knew nothing of what it required to even have a chance of getting into the money; but nevertheless I was full of enthusiasm and overflowing with ignorance. I fitted up a portion of a herd which I thought was "some pigs,'" but found, much to my profit eventually, that they were only ordinary. Starting out with much pride and having already figured the amount of money I would bring home by adding up the amounts in the premium lists, I found after the Fair was over, that I was really a wiser man and richer in knowledge but poorer financially, than when I arrived on the grounds, beaming with confidence. The main thing is in starting this business and going at it with the determination to build up a business. I believe a farmer could hardly raise enough hogs and pigs in a year to supply the demand for the fancy pork products that he could put up, as the consumption of pork products is constantly increasing from year to year. We must remember that every morning there are over three thou- sand new mouths to feed in America, and practically every one of them to eat the product of the American hog and enjoy it. Meat production increases wealth, and the grain products of the farm can all be utilized in the production of high-class pork. We have no animal of greater economic value than the pig; he ma- tures quickly and brings ready returns. If there was no money in pork, the farmers of the West would not grow eighty,-five million dollars worth each year, to supply foreign nations, besides keeping enough at home to supply the demand of our own people. The author of this book has not undertaken to write a thesis on the swine breeding business, nor to give the history of the various breeds, but having commenced the business of swine breeding when quite a young man and following it for practically forty years, he has been LOVBJOYISMS. 161 requested to write this book, along practical lines of breeding, feeding, care and selling of hogs, both for the market and for breeding purposes. Starting with a pair of young pigs way back in the dim distance, the business of breeding hogs was commenced by the writer. Knowing nothing whatever in the beginning, the only way anything has been learned has been by actual experience during all these years, finding out each day something that must be learned. This experience has been very costly, but that learned at the greatest expense one never forgets. It is a small matter in what way water is furnished daily to every hog and pig on the farm, but it is of much importance that it be furnished in some way. The eye of the feeder is one of the great things in the hog business. The man who feeds the pigs should take interest enough in his work to carefully note the condition of each animal daily, and if there is ever so small a change in the animal, by way of being a little "off feed," he must at once find out what the trouble is, whether it is an over feed from the day before, or a little indisposition from conditions which, un- less promptly attended to, might lead to serious trouble. The old adage that "A stitch in time saves nine" was never more true than in the case of swine. The policy of the pure-bred stock breeder should be always to satisfy his customer, is possible. There should be a manufacturing company somewhere that would get together all these conveniences for the equipment of the swine breeding farm. Every breeder should procure a typewriter and learn to use it, and write all letters on this machine. It is rather hard for some men to write a nice hand with a pen, and there are often some words in the letter that are not plainly written and that puzzle the one receiving it, besides, when writing a letter on the machine the copy can be made at the same time and filed with the original letter. However, I believe when the crate is to be used, the animals to be bred should be turned together for a short time for the purpose of getting acquainted, and the teasing is no doubt a great benefit, but the practice of forcing a sow into a breeding crate, then bringing the boar to her, without any teasing, does not always work out as expected and sometimes creates much trouble. It is a well known fact that the nutriment in feed for swine, or its value as a flesh producer, is not increased by cooking; but it is also a well known fact that during the cold months, at least in the northern States, much benefit is derived in feeding Fall pigs and others not well on to maturity, a warm feed rather than one mixed with cold, icy water. 162 Forty Years' Experience of a Practical Hog Man. As charcoal is a very desirable supplemental food for pigs, it is well to know how to make a good article and cheaply, particularly in the cornbelt where there are more or less cobs after corn shelling season. The kind of steam generator or hot water heater is immaterial so long as it does the work and furnishes enough hot water for mixing the feed for the herd, but I must insist that, for young pigs before and just after weaning, warm feed is necessary for best results and is of equal value for young shotes. In selecting a herd of brood sows, it is my judgment that the more uniform in type, size and conformation the sows are, the better, and I would even go so far, if I were selecting but a few, to have them all from one or two litters, if possible, rather than take the risk of getting such a great variety of types by the selection of individuals from dif- ferent families, and I would have them from reasonably large litters. Judgment must be used in matters of this kind, as it is the little things that are often most important and have much to do with the success or failure of swine breeding. Nothing looks so bad as a little pig in the winter time doubled up with cold and its hair pointing to its ears, but where the pigs can be prop- erly taken care of and continue to grow and look smooth and thrifty, then it is a different matter and they are fully as valuable as the pigs farrowed in the spring, because they come to the proper breeding age the fall following their birth, and there is nothing more desirable or that sells better than fall litters that can be bred a year from birth. I am practically sure that much of our so-called hog cholera in the early months of the fall or late summer, is nothing more than a condi- tion brought about by overfeeding green corn when it is in the roast- ing ear stage. Pigs that have been fed possibly on scant feed during the summer, and that are in rather thin condition, would, if given too much green corn in its early stage, eat much more than they could properly digest, bringing about a condition that leaves the pigs ready to take any dis- ease that comes along. If they are troubled with worms at this time, and the worms are not expelled, they will die about as fast as if they had the cholera. This growing and feeding of hogs for market should become more common on the average farm. Too many farmers have the idea that the danger of cholera is too great to make any attempt at the growing of hogs for market, which is all wrong. There is nothing better than to be able to ship to market at one time, a carload of choicely finished hogs, which will always bring in a large amount of money with seemingly little expense. LOVEJOYISMS. 163 There are many such instances on record, which emphasize the value of the right kind of a pedigree as well as "some hog" which is certainly very necessary. It is also of great importance that the same critical judgment be used in the selection of the brood sows on which the herd is founded, that the future may be an assured success. Besides the matter of keeping all sleeping pens and feeding places clean, it is well for the breeder to look carefully after the premises in general by having a regular clean-up at least twice a year — buildings, yards, fences, etc. This would not only give a good appearance, but would be a benefit along sanitary lines. There are many good disinfect- ants, and some that should be used weekly, by spraying the troughs, feed- ing utensils, mixing barrels, etc., as well as the feeding floors and sleep- ing places. Feed yards should be well cleaned up and kept free from cobs and other accumulations. These are small matters, yet quite im- portant, and should be carefully looked after. The selection of the show herd requires a knowledge of what it takes, when well fitted, to win. One should commence months in advance of the show to make his selections, first making up his mind whether or not he wishes to fill all the various classes listed in the premium lists, which are now so made up, that the same animals can show throughout the season, without being required to carry along other animals of va- rious ages besides those first selected to fill the classes. Some people greatly enjoy bringing out a pig herd, under six months of age, as there are often enticing prizes offered in this class, and it is a good way to show the class of pigs you are producing. While this class should also be as uniform in type and conformation as the others, and should be well fitted in flesh, care should be taken that they are not pushed too hard and become overdone, and more or less wrinkled in appearance. We will now suppose that the herd has been selected along the above lines, and we are ready to start the fitting process with a bunch of ani- mals of the same type. The question now is how to fit these animals to the best advantage without overdoing them, so they will show when the Fair season opens, in the best possible bloom. Always remember however, that too much milk is worse than none. The proper amount is three pounds of milk to one pound of grain. With this your ration is practically balanced, or at least gives the best results I would by all means urge, while fitting these hogs for show, that a mixture of mineral matter mentioned in another part of this book be used. 164 Forty Years' Experience of a Practical Hog Man. Much care should be taken in fitting the show herd not to break them down, and as a help in this matter as well as in keeping them in better condition, it is necessary that the show herd be given some special exercise other than that which they will naturally take in their en- closure. It is my opinion that what is known as "strong breeding condition," i. e., flesh enough to round out every point without overloading, is the proper show condition. What I have said about the feed to be used in fitting the show herd, need not be considered as an absolute, iron-clad rule. Any of the mix- tures of grain, grasses, etc., that will come close to being a balanced ration, is all that is necessary. I merely name these feeds as among what we have found to be the most satisfactory. The real object is to feed what will flesh them rapidly and not add too much fat, but more red meat or flesh. The foot and pastern of the show pig can be improved one hundred per cent by proper trimming. The good herdsman and care-taker does not lie in bed until late in the morning, but is up and has his show animals out on the grass some- where about the Fair Grounds. Many successful exhibitors, when they have finished the show circuit, won their laurels and arrived home safely with their herds, seem to think that the animals now need no further attention, except feed. This is a great mistake, and if these show animals are expected to go on and prove what they should be, desirable and regular breeders, they must be handled very carefully. A large per cent of bran and oats mixed with a small amount of mid- dlings and cornmeal is an excellent feed to use during the reducing period. They must have exercise, and if necessary, see that they get it by driving daily. This is very important and must not be overlooked. Weaning time is a very critical period in the life of the pig. We will suppose that the pig has been fed in addition to what he received from the mother, so that he is well started, and without changing the rations he has had, he should be fed at least twice daily all that he will eat up clean. It is a bad custom to feed any animal more than it will eat and clean up thoroughly. The pig should have, in addition to what it is fed in concentrated ration, at all times of the year, the run of a good fresh pasture of green feed. The different varieties are treated in an- other chapter. LovEJOYisjis. . 165 In addition to the feeding and watering, there are other little atten- tions that must not be overlooked. Pigs carried along in this way and fed and attended to in the above manner, should make rapid gi'owth and development, and if desired to be kept for breeders, this same treatment can be carried on during the first year. If it is planned to put them on an early market, and at a weight of from 200 to 250 pounds, the ration can be somewhat changed for the last sixty days by using more corn and a little less of the other kinds of feed. It is a well-known fact that the first one hundred pounds of growth of any hog is made at a much less expense than any other subsequent one hundred pounds. So it is economy to feed all the good feed that can be properly digested from birth to maturity. There are feeders, and always have been, and probably always will be, who pay little attention to their pigs during the growing period of the first six months, believing that if they are turned out into any old pasture and can get water to drink, that they can grow a frame and some size at little or no cost. This may be satisfactory to that class of men, but it has always been our plan and belief that the mother's milk fat of the little pig should never be lost, but be increased by liberal and proper rations during its entire life. Some men think that when a pig is to be shipped some distance he must be stuffed with an unusually large feed the morning he is to leave. This is a mistake. On receiving a pig that has been shipped a long distance, do not expect to see him come out of the crate looking like he was just from a bandbox, for naturally he will be gaunt, somewhat dirty and probably quite tired. Brush him off nicely, put him in a place by himself and give him a drink of fresh water, after which give him a very light feed, only a little at first, of a nicely mixed ration of rich slop. Then let him alone until he is rested, or until the next feeding time comes, when you may give him a little more feed than you did the first time; thus you will gradually bring him up to his full feed. Notice on receiving the pig, if he seems constipated; if so, give him two tablespoonsful of Epsom Salts in his feed and let him take a little, exercise where there is some grass. It is a good thing when ordering a pig from a breeder, to ask how the pig has been fed, and if you can do so, continue about the same ration he has been getting. If you wish to change to a different system of feeding, do so very gradually, and you will not be disappointed. If you should overfeed the pig on the start, everything will go wrong, and you will be very much disappointed later. 166 Forty Years' Experience of a Practical Hog Man. Probably there is no business that requires character and intelligence in a man to a greater degree than the breeding of pure-bred stock of any kind. First, the young man when starting should know that he likes the business, and has made up his mind to follow it as a permanent business and to stick to it through thick and thin. This matter of stick-to-it-ive-ness is one of the principle elements a man should have. Next, he should be a man whose character is above reproach and absolutely honest. With these elements and a determination to succeed, he can build up a life business that is gratifying in every way. I believe a hog prefers green barley sown early in the spring to any of the other varieties of spring sown grain. Why this is I cannot ex- plain, but if a patch of oats and another of barley are sown early in the spring, side by side, and pigs turned into the two lots when the grain is a few inches high, they will eat the barley all off and give little attention to the oats, probably for the reason that the barley is more palatable. Prof. Carmichael, University of Illinois, states that a field had been planted with corn continuously for thirty-three years, and every year was "hogged down." Within the last year or two the owner desiring to learn the condition of the soil and how much corn this particular piece was producing after having been planted to corn for thirty-three continuous years, measured off a piece before turning in the hogs, and by actual measurement learned that the land was producing over 100 bushels of corn to the acre. It behooves the thinking farmer to keep up soil production, especially during these days of high priced land, and this can be done profitably and economically by "hogging down" corn, especially if rape or some ■of the clovers or other grasses, or some of the grains like rye, is sown in the field when the corn is laid by. This will give a good balanced ration, and the hogs will do the harvesting themselves without cost to the farmer, and will doubtless, taking one year with another, bring the selling price of his corn up to an average of not less than $1.00 a Jjushel. There are many little things in the hog business, if one will try them ont, that are not only more economical but are less work than the old methods. ' A man who would make a false pedigree would do anything else false that came to his mind, and should not last long as a breeder of pure- bred hogs of any breed. In other words the pedigree should be a guarantee that only such animals were used in producing the particular individual, as really were used. INDEX Page No. Advertising 120-122 Alfalfa, third cutting for winter 12 Alfalfa, rack for feeding 91 Barley, sown early 24 Barley, preferred to other spring sown grains 24 Breeders, pattern after success of 33 Breeders, wise ones open minded 31 Breeding, age, time and season for 42- 44 Breeding crate, use of 44 Breeding dates, importance of keeping 56 Brood sow, buy one good one rather than half dozen common ones 33 Brood sows, care of, from breeding season until weaning of pigs. . 56- 61 Brood sows, description of 39 Brood sows, in pasture between seasons 60 Brood sows, nervous ones 56 Brood sows, selection of 38- 41 Brood sows, should carry blood of herd boar 35 Canker sore mouth 149 Carload pork hogs, value of uniformity 81 Castrating 1 54-1 55 Catalogues 121 Coal Tar dip for canker sore mouth in pigs 149 Coal Tar dip for mange 153 Cob charcoal, how to make 90 Correspondence 119 Cracklings, use of 84 Crates, shipping, proper sizes 114 Crates, shipping, how to make 113-116 Creep for pigs 70 Cross breeding 74 Crude oil, use in dip 69 Curing the thick white fat pork 127 Diseases of swine 1 45-153 Dipping tank 69 Farm plat, necessity of 14 Farrowing crate 55 Farrowing house, a modern (W. S. Corsa) 45- 52 Farrowing time 53- 56 Feeding, are you feeding right? 82- 83 Feeding, experiments in self-feeding 83 Feeding hogs for market 79- 81 Feeding pigs separate from mother 59 Feeding warm feeds in winter 88 168 IXDEX. Page No. Feeds and feeding, practical 84- 91 Feeds, cooking of 87 Foreword (by DeWitt C. Wing) 5 "Foul in the foot" 150 Fountain, self-watering 27 Gestation table 15G Growth, first hundred pounds the cheapest 71 Ham and egg lunch loaf 126 Ham balls ( 127 Ham, baked 125 Ham, boiled 126 Ham, fried with egg 125 Ham, receipe for curing 128 Head cheese 125 Herd boar, buy early , 77 Herd boar, description of 34 Herd boar, feed for 37 Herd boar, handling of 36- 37 Herd boar, necessity for exercise 37 Herd boar, the selection of 34- 35 Herd boar, selection of, for use on grade sows 77- 78 Herd boar, separate lot from sows 37 Hog cholera and its prevention (J. L. Thatcher) 131-144 Hog cholera, treatment for 130 Hogging down corn 85 Hogging down wheat 86 Home-cured products of the hog 123-129 Hot water heaters, use of 88 House, a very complete swine ' 17- 21 House-cleaning 91 Ideal hog farm, the 9-16 Inbreeding, line breeding and cross breeding 74- 76 Inbred animal, specimen pedigi'ee 76 Inflammation of udder 151 Introduction 6 Judging swine shows 11 0-112 Lard, home-made 128 Line breeding 74 Line bred animal, specimen pedigree 75 Litter, size of 40 Litter, value of one 30 Loading chute 14 Lousy pigs 69 Lousy sleeping quarters 69 Lovejoy, A-shaped hog house 16 Lovejoy, portrait of 2 Lovejoyisms 157-166 Marking pigs 62- 67 IXDEX. 169 Page No. Markings, don't be a crank over 41 Milk, amount for growing pigs 68 Milk, amount to feed 99 Mineral matter, importance of 70 Molasses, the feeding of 99 Pasture, great importance of 22- 25 Pedigrees 118-119 Pedigree expert, traces ancestry 30 Pedigree, necessity of being prepared to show 107 Pigs, attention needed during first six months 71 Pigs, care Oi! 68- 73 Pigs, care of for first three months after weaning 6S Pigs, carrying on after six months of age until marketing 72 Pigs, how to treat on arrival home 116 Pigs, other things necessary besides feed 69 Pigs, in lots according to size 70 Pigs, preparing for shipment 115 Pigs, winter ^3 Fig's feet 124 Pig's feet, boneless 124 Pig's feet souse 124 Pickled side meat, how to cook 127 Fleura-pneumonia 1^^ Proud flesh, how to cure 1^0 Pure-bred breeder, what he should be 117 Rape for pasture 23 23 151 Rape, value of Rheumatism . . Runts, a sure way to have "^0 cialt pork, fried 125 Sausage, homemade 127 Sausage, a profit in 123 Shade, natural or artificial 24 Showing, advantages of 93- 94 Show herd, dressing for 102 Show herd, exercise for ' 103 Show herd, feeding while on the show circuit 104 Show herd, the fitting of 97-100 Show herd, handling while in the show ring 104-106 Show herd, other things necessary besides feed 101-130 Show herd, the selection of 95- 96 Show herd, treatment on return home from shows 105 Show animals, proper condition of 100 Sire, best breeders use high priced 32 Sire, importance of a good 29- 33 Sire, infiuence of ( Prof. Plumb ) 31 Sire, unfortunate use of cheap 32 Skin diseases ^ 52 170 Index. Sleeping quarters, use of crude oil in . 69 Soiling 89 Sore feet 149 Sore mouths in young pigs 149 Sore teats 152 Spaying 155 Stationery, style and quality of 122 Sterility 150 Sugar, the feeding of 99 Sun room for little pigs 52 System 119 Tankage for young pigs • 68 Tails, why young pigs lose their 146 Thumps 147 Typewriter, use of 119 Water, necessity of plenty of pure 26- 28 Water, use of hot in winter 88 Wallows 69 Weight for age of pigs 73 Winter rye, use of 11 Worms 145 Word to exhibitor and Fair manager 107-109 LIBRARY OF CONGRESS 002 835 943 3 ljifej!>!?ii!