VOL. XXII.
INDIANAPOLIS, IND., SATURDAY, OCT. 29,1887.
NO. 44
". V"\V\\\ VwS
t'-Ml ror tat- Fed for L4-x.11.
Lot A, No. I. t'arbhydrate led. Lot B, No. 1. Protein Iml.
Plate I shows in cross lection Ihe proportional size of the muscle. I lean meat I In Ihe neck- of hogs No. I of each lot.
Nutk.   The lean meat is striped hlack and white; the fat is shown in clear white.   The cuts are made from the dressed hogs King on their backs.
I'l.tIK II.
•**•*<' tar fat. FsmI I'or I.e.*.
Lat A, No. '-. farhli.vdralcf.wl. Rot B. No.2. Protein fed.
I'late II shows in cross section the proportional size of ihe muscles   I.'an meal , over the heart of hogs No. Sol pa 0 lot
_Notk.    I In- lean meal isslni>eil black and white: the fat is shown in clear while.   The cms are made from the dressed hogs I villi* on their backs
PLATE III.
TH*9 HOG.
Light on the Feeding- Question.
feeSlmw 'or frnl a-ssfl lo>  Uas   Kriuarknlilr Keaull.o*
1 !.-■ Irrdlus T. Int. Mill. Mo«-» mt thr H'Ikii..
.lu   Kiperluenl  *>ts.llon    Knllmi. t«»
tMain Ihr-e Kew.il II*.
BY PRO!'. W. A. 11KXRY,  I1IRKCTOR.
fundensed and re-urranged from the Fourth Annual Report of
the Agricultural Kxperimenl station.al Madison. Wis.
Xo animal upon the farm, certainly in this liis.
sissippi valley, if not over the United States generally, haa been so uniformly a source of profit as the
bog. But pork raising is beast with many di'li-
culties in these latter days. We note that in those
sections of the country where Indian eorn, the
great hog food, is the most abundant, there the hog
seems to lie the most subject to disease, so that
other naturally less favored sections still can compete successfully in the market.
Kvery farmer who has observed carefully will
agree in the opinion that we, at the West, are apt
to rely too much on the corn-crib for hog food, but
while admitting this, can give no better explanation than that eorn is "too heating" aud "does not
make a good frame." Such expressions as these
are correct enough in a general way, but if we are
to advance our knowledge of the science of feeding, we must get a more exact knowledge of the
facts of the case.
As a study of the subject in question, the following results "and conclusions are given from work
carried on at this station during the summer and
fall of 18K0:
THK KXl'KKI.MKNTS.
Out of a litter of eight pigs, six were selected,
which were even in si7.e ana form, for the trial,
when they were 100 days old. Up to the beginning
of the trial, the jiigs were all fed alike, from the
same trough, a mixture consisting of shorts, corn-
meal, skimmilk and buttermilk. The pigs were
cross-bred Jersey Reds and Poland Chinas. At lhe
beginning of the trial the six were divided Into
two lots of three each, aud to Lot A was fed u ration consisting of one part of dried blood, six parts
of shorts and 14 parts of skimmilk liy weight. To
Lot II was fed all the tine ground corn-meal tbey
could properly consume. Water was freely pro-
vided for each lot, and eaeh had the run of a small
yard back of the feeding-pen in which exercise
eould be taken; all went on with remarkable uniformity from tirst to last, with no accident of any
kind to either lot during the whole period of l:'t»
days. The following shows in a condensed form
the amount of food consumed by the two lots during the trial of IM days:
Ll«l' A, FK1I FOR I.K AX.
A moil nt ol sweel skimmilk consumed..
Amount of shorts consumed	
A in.unit of dried blood consumed	
HOT B, FED FOB FAT.
orii-ineal consumi-d..
Pounds
:i.40*J
1,415 1-7
ic a t
1,nun
red r„. Fat.
Lot A, No. S. Carbhydrate led.
fed tor Lean.
Lot B. -No. 3, Proleiu fed.
Plate III shows In crose section the proportional size ol muse lea clean meat) ol the buaa No. 3 ol each lot cut through the small ol the back.
*> Oik.—The lean meat Is striped black and white; the fat is shown In clear w hi va.   Tie cuts are made from the dressed hogs lying on their backs.
Amount of t
The digestible matter in the food fed to the two
lots was as follows:
Protein.      Uttrbhydrates.
I'ollll.ls. I'ounds.
Total digestible mailer fed to Lot A..    4**S S13
Total digestible matter fed to I .ot It..    Ud I.HB
It will be seen thai each lot received about the
same number of pounds of actual food, but that
the proportions of the protein to the carbhydrates
varied greatly. Protein goes to make muscle,
though it may be used for heat and fat in the body.
The carbhydrates (starch, sugar, etc.,) cannot make
muscle in the body of an animal, though they may
save it from waste and decay, but are used for
maintaining the bodily heat "and for making fat.
Our corn-fed hogs*then were fed a very fattening
food, while lhe other lot were given a large amount
of muscle—(or lean meat) making material. Here
we have our feeds so widely different in character
that tbe elleet should be very evident inthe carcasses of the hogs, if the character of the food affects the composition of the body.
WHAT THK  IHtKSSK.II CARCASSES SHOW K I).
I can assure the reader that we started at the
work of slaughtering the hogs with considerable
interest, and that each step was anxiously taken
from lirst to last.
The hogs were slaughtered Nov. S, 1886, a skilled
butcher assisting, every operation being conducted
with great care antl precision. After taking the
live weight of each animal, it was killed by slow
bleeding and the blood caught and weighed. The
viscera were taken out and each organ weighed
aud the dressed hogs hung np to cool and stltt'en.
I'pou being taken to the block each dressed hog
was laid on his back,ami lirst the head was severed,
next the body was cut square across between the
fifth and sixth ribs, and again at the loin or small
of the back.   A painter  was employed  to sketch
(euMuued on paam 6.