in: The last column is of interest to all,
especially the practical feeder, for it teaches a most interesting and
important lesson concerning the feed requirements of pigs. Those which
average 38 lbs. each made 100 lbs. of gain from 293 lbs. of feed. This
exceedingly small allowance of feed for gain was probably due in part to
the fact that the young pigs used in these trials received much milk,
which was practically all digestible, the other feed being also more
highly digestible than that usually supplied older animals. With pigs
weighing 78 lbs., 400 lbs. of feed were required for 100 lbs. of gain.
There was a gradual increase of feed requirements for 100 lbs. of gain,
until the hog weighing 320 lbs. required 525 lbs. for each 100 lbs. of
gain. This is 135 lbs. or 33 per cent more feed than was required by the
78 lbs. pig."

These tables prove most conclusively that the idea which is almost
universally prevalent that the fatting pig gives the greatest increase
for the food which it consumes when it becomes matured and nearly fat is
an entirely mistaken one, and that the young and growing pig, if well
kept, not only eats more in proportion to its weight, but gives a better
return for the food it consumes, besides requiring a smaller amount of
food to keep life within itself, and to replace the certain loss
sustained by movement, etc. There is still another point on which the
young pig scores: its carcase realises a higher price per lb. on a
majority of the markets. The fatting pig which pays best is one which
has a short life and a merry one, never having to seek or wait for its
food.

Amongst the many other questions which have been compelled attention
owing to the shortage and the high value of pig food, is that of the
advisability or the reverse of cooking the food given to pigs. When the
practice of showing stock became fashionable every possible means of
forcing the exhibits was practised, since early maturity was of so great
importance, especially in the classes for the younger animals. The
cooking of the stronger kinds of food such as old beans for horses had
been found beneficial, as the risk of fever in the feet and other
ailments had been greatly reduced by this practice. The stock man
naturally concluded that the cooking or steaming of beans having proved
to be of advantage, similar good results would follow the steaming of
the other kinds of food. In this fanciful theory they would have been
able to find