From Home Pork Making

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The general subject of feeding and fattening hogs it is not necessary here to discuss. It will suffice to point out the advisability of using such rations as will finish off the swine in a manner best fitted to produce a good bacon hog. An important point is to feed a proper proportion of flesh-forming ration rather than one which will serve to develop fat at the expense of lean. The proper proportion of these will best sub- serve the interest of the farmer, whether he is finishing off swine for family use or for supplying the market with home cured bacon. A diet composed largely of protein (albuminoids) results in an increased proportion of lean meat in the carcass. On the other hand, a ration made up chiefly of feeds which are high in starchy elements, known as carbohydrates, yields very largely in fat (lard). A most comprehensive chart showing the relative values of various fodders and feeding stuffs has been prepared by Herbert Myrick, editor of American Agriculturist, and will afford a good many valuable hints to the farmer who wishes to feed his swine intelligently. This points out the fact that such feeds as oats, barley, cowpea hay, shorts, red clover hay and whole cottonseed are especially rich in flesh-forming properties.
Corn, which is rich in starch, is a great fat producer and should not be fed too freely in finishing off hogs for the best class of bacon. In addition to the important muscle-producing feeds noted above, there are others rich in protein, such as bran, skim milk, buttermilk, etc. While corn is naturally the standby of all swine growers, the rations for bacon purposes should include these muscle-producing feeds in order to bring the best results. If lean, juicy meat is desired, these muscle forming foods should be continued to the close. In order to get feeders must so arrange the ration that it will contain a maximum of muscle and a minimum of fat. This gives the sweet flavor and streaked meat which is the secret of the popularity of the Irish and Danish bacon. Our American meats are as a rule heavy, rich in fat and in marked contrast with the light, mild, sweet flavored pork well streaked with lean, found so generally in the English market and cured primarily in Ireland and Denmark. What is wanted is a long, lean, smooth, bacon hog something after the Irish hog.