. Report of the Commissioner of Agriculture for the year 1863 . eeding lot and fed with fresh corn from thefield. Thus they are alternated until the cattle are turned off to the markets,which is generally some weeks previous to the hog market. The hogs arethen put on old corn and pushed as fast as possible until ready for px*actice with some is to let cattle and hogs run together; there is, how-ever, much more danger of being trodden upon or injured by the cattle. Theusual age for marketing hogs is from sixteen to twenty months. DISTILLERY FEEDING. This has been a favorite method of
. Report of the Commissioner of Agriculture for the year 1863 . eeding lot and fed with fresh corn from thefield. Thus they are alternated until the cattle are turned off to the markets,which is generally some weeks previous to the hog market. The hogs arethen put on old corn and pushed as fast as possible until ready for px*actice with some is to let cattle and hogs run together; there is, how-ever, much more danger of being trodden upon or injured by the cattle. Theusual age for marketing hogs is from sixteen to twenty months. DISTILLERY FEEDING. This has been a favorite method of feeding hogs. They are usually pickedup early in the spring at weights ranging from 100 to 150 pounds, and placedin pens, when the slop is conveyed to them in troughs while hot. It is notuncommon to confine them without ever removing them from the pens untiltaken to the slanghter-house. At other places where distilleries are situatedcontiguous to ranges, they are allowed the range of a pasture, where theyobtain a change of feed. Plate XXXIV. I3 ?* 3 r oo ooW. « HOGS AND PORK PACKING. 203 Since the prevalence of the hog cholera, which has at times raged so vio-lently over many parts of the west, the distillers have found it very precariousbusiness to feed them, as often half to three-fourths of a lot of hogs are sweptoff in a single season. At other times a very small per centum is lost fromany cause. This method of feeding is then found very profitable. Hogs areusually kept at the distillery until October, when they are sent to market t>give place to cattle, which are found much more profitable and safe to feectthrough the winter season. In this time hogs put in at 125 to 150 poundswill usually average from 275 to 300 pounds, some, of course, attaining veryheavy weigbts. The quality of pork made on still slops is not such as is suitable for pack-ing, uiiless for immediate use, as it is very soft and juicy, neither does it bringas good a price as other pork for packing. The
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