file which includes the original illustrations4 ,see #fagaa-;h4htm or #fagaa-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#fagaa_/pg#fagaa-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#fa gaa_/fagaa-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/pigraisi ngmanual#jjnola ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,text enclosed by equal signs is in bold face 7bold74 ,,pig ,,raising ,a ,manual for ,pig ,clubs by ,,aretas ,w4 ,,nolan ,assistant ,professor1 ,agricultural ,extension1 ,university ,of ,illinois and ,,james ,h4 ,,greene ,state ,leader1 ,junior ,extension ,service1 ,university ,of ,illinois ,illustration ,chicago ,new ,york ,row1 ,peterson and ,company ,copyright1 #aiah ,row1 ,peterson and ,company ,,preface ,whatever may be the status of the project system of teaching other subjects1 it is coming to be quite generally agreed that the home project offers one of the best methods for teaching elementary agriculture4 ,the essentials of the home project plan are as follows3 7#a7 ,a definite1 detailed plan for work at home covering a season or more or less extended period of time2 7#b7 it must be a part of the instruction of the school in agriculture2 7#c7 the parents and pupils should agree with the teacher upon the plan2 7#d7 the home work must have competent supervision2 7#e7 records and reports of time1 method1 cost and income must be honestly kept and submitted to the teacher4 ,in the study and practice of a vocational subject such as agriculture1 we may distinguish three aspects1 each involving distinct pedagogical characteristics and special problems of administration4 ,the first includes the concrete1 specific1 or practical work1 such as the actual making of a garden1 the raising of poultry1 or the growing of corn2 the second involves a study of such technical sciences as botany1 physics1 chemistry1 and the principles of the agricultural science relating directly to the subject of agriculture under consideration2 the third aspect includes such general information as the history1 economic values1 and other interesting facts of that particular phase of agriculture being studied4 ,doctor ,snedden states in his 8,problems of ,secondary ,education10 that the keynote of the newer education in these fields is to be found in the development of facilities for obtaining practical experience1 under conditions as nearly approximating those of the actual vocation as can be obtained4 ,it is for the purpose of making as practical as possible some of the principles of scientific agriculture for the boys and girls of the public schools1 and of giving direct vocational value to such work that this little book1 the third of a series1 is submitted4 ,the plan outlines one project in each booklet1 supplying the project directions1 practical exercises for laboratory work1 subject-matter for study and recitation1 and notebook forms for accounts and records4 ,the school work in elementary agriculture for one year may be based upon one or two projects1 giving opportunity to supply new subject-matter by rotation each year2 or the project method may be used to supplement the text-book method as used either in the elementary or high-school grades4 ,in either case1 the boys and girls doing the project work should be organized into a club and affiliated with the ,state ,boys and ,girls ,club movement through the state leader1 usually located at the ,state ,college of ,agriculture4 --,,the ,,authors4 ,,contents ,,part ,,one4 ,,pig ,,raising ,,calendar #i ,,part ,,two4 ,,practical ,,exercises #ba #a4 ,wild ,relatives of ,swine #b4 ,swine on the ,home ,farm #c4 ,market ,prices #d4 ,inspection ,trips #e4 ,comparative ,judging #f4 ,exercises in ,judging #g4 ,reports on ,home ,feeding #h4 ,hog ,houses #i4 ,breed ,directory #aj4 ,concrete ,hog ,wallow #aa4 ,wooden ,troughs #ab4 ,hurdles #ac4 ,making a ,collection of ,feeds #ad4 ,weighing ,pigs with ,steelyards ,,part ,,three4 ,,swine #bi #a4 ,origin #b4 ,bacon-,type #c4 ,lard-,type #d4 ,breeds #e4 ,bacon ,breeds #f4 ,lard ,breeds #g4 ,selecting the ,pigs #h4 ,getting ,started #i4 ,care and ,management #aj4 ,houses #aa4 ,sanitation #ab4 ,wallows and ,dips #ac4 ,worms #ad4 ,hog ,cholera #ae4 ,feeds and ,feeding #af4 ,corn1 ,pasture and ,other ,supplements #ag4 ,mineral ,matter #ah4 ,feeding and ,care of the ,sow #ai4 ,feeding the ,pigs #bj4 ,markets #ba4 ,market ,classes and ,grades #bb4 ,notebook ,questions ,,appendix #di ,a ,model ,constitution for ,boys and ,girls ,clubs #di ,parliamentary ,practice1 ,hints and ,suggestions1 ,duties of ,officers #ej ,suggestive ,programs for ,agricultural ,clubs #ec ,references on ,pigs #ec ,,part ,,four4 ,,the ,,home ,,project ,,notebook #eg ,,to ,,the ,,teacher ,teachers of agriculture are beginning to realize that the swine industry may be utilized to advantage in the training of young farmers4 ,pig raising makes a good home project4 ,most boys in the country1 and some girls1 will find a way to keep one or more pigs if their interest is aroused4 ,the class work may be centered around the project1 or the project may supplement and furnish the practical work in connection with a text-book study of general agriculture4 ,with one or two class-room recitations a week based upon reports of the progress and problems of the project1 upon the practical exercises herein given1 and upon the subject-matter and project outline study presented in ,part ,,iv2 including also some ,friday afternoon club programs as suggested1 and with the actual work being done at home1 a course in agriculture of real1 practical worth may be given in any school4 ,pig raising enables a boy to enter in a small way into the live-stock business4 ,comparatively little capital is required and quick returns are secured4 ,with good management a small beginning will soon result in a herd of good size4 ,the teacher should make use of the studies connected with the pig raising project to bring out the essentials of general animal production4 ,much that is learned regarding the feeding and breeding of swine may be applied to raising other animals4 ,it is not necessary that the teacher be an expert in swine husbandry to make this project a success4 ,the teacher may help greatly by being an interested co-worker1 encouraging the boys and girls1 learning with them1 leading them to sources of information1 and being a sympathetic friend in their work and life on the farm4 ,if possible1 each member of the class should be induced to begin the pig raising project with a pure-bred gilt4 ,if this is not possible1 any pig may be selected1 fed1 and cared for according to the project directions4 ,the home project may be carried on as an independent class activity1 or it may be correlated with the work of the pig club organization4 ,it will be an easy matter and a most desirable thing to do to organize the class into a pig club1 affiliate with the state club movement1 and all work together in the big business of food production4 --,a4 ,w4 ,,nolan4 ,illustration3 ,a ,,good ,,herd ,,in ,,pasture ,,part ,i ,,pig ,,project ,,calendar ,,september #a4 ,organization of the club4 ,see plans for club organization in the appendix4 ,the class in elementary agriculture undertaking to base its work largely upon the home project should organize as directed by the club plan4 ,each member of the class should become a member of the club and plan to do all the work outlined for the project4 ,the plan should meet with the approval of the board of education1 of the parents of the boys and girls undertaking the project1 and should have the hearty support of the county superintendent of schools1 of the teacher and of the pupils themselves who are to do the work4 ,the state club leader at the ,state ,college of ,agriculture should be notified of the organization of the club so that he may send enrollment blanks and all such literature and publications as will be helpful in the progress of the work4 #b4 ,getting started4 ,for the pig raising project members of the class or club may start with one or several pigs1 or with a sow pig 7or gilt7 bred to farrow early in ,october1 since this is to be a project for the entire year4 ,a pig belonging to one of the breeds most prevalent in the community should be selected1 provided1 of course1 that it is a breed which is adapted to local conditions and meets market requirements4 ,in making the selection of the gilt1 consider the pedigree and the individuality of the animal4 ,unless you know the pedigree it is best to leave that to the reliable breeder with whom you are dealing4 ,every member of the class joining the pig club should learn how to pick out a good pig4 ,in the beginning1 however1 it would be well to depend upon the judgment of an experienced man in the selection of the gilt for the year's project4 #c4 ,beginning the record4 ,on the blank pages provided in ,part ,,iv of this book write a brief history and description of the breed of hog you select4 ,each pupil should keep a neat and accurate record of all operations1 accounts1 results1 etc41 on the pages provided for the pig raising project4 #d4 ,registering the pigs4 ,if a pure-bred gilt is the starting point of the project1 the club member should get the experience of following the rules of registration for the breed4 ,send to the secretary of the breed association for full information and blank forms1 free of charge4 ,when an animal is sold1 a certificate of registration will be appreciated by the purchaser4 ,fill out the registration record in the form given in ,part ,,iv of this book4 #e4 ,a place for the pig4 ,the first problem after securing a good pig is that of proper care and management4 ,pigs need clean food1 clean water1 exercise and a clean bed1 if they are to thrive and be profitable4 ,see to it that your pigs have a dry1 warm1 clean1 and well-ventilated house4 ,sunshine is a good warmer and disinfectant of the hog house4 ,for the beginner the individual house of the ,a type or square type is recommended4 ,a good pasture will provide cheap1 clean food1 exercise and a clean bed during the summer4 ,,october #a4 ,feeding the young sow4 ,not more than two-thirds of the grain ration of the young brood sow should be corn4 ,good feeders prefer to use ground oats and middlings with milk or tankage#a in connection with corn4 ,the young sow should be kept in good1 strong condition but not overloaded with fat4 ,the following ration is one good one recommended3 7a7 ,a pasture should furnish the bulky part of the ration4 7b7 ,a meal ration consisting of equal parts corn1 ground oats and middlings4 ,if the pasture is a good one the sow will need little other feed for several weeks4 ,the meal ration should be begun several weeks before farrowing4 7c7 ,roots may be fed whole or pulped and mixed with meal4 7d7 ,alfalfa or clover hay is good in the ration4 7e7 ,skim-milk is excellent for sows4 7f7 ,for minerals keep a mixture of slack coal1 two parts by weight1 air-slacked lime1 one part1 and salt1 one part1 before the hogs all the time4 #b4 ,farrowing time4 ,at farrowing time place the sow in a sheltered building1 dry1 free from draughts and well-ventilated4 ,to prevent the sow from lying against the wall of the pen and thus injuring any little pigs which may be lying there1 it is a good plan to provide a guard rail made of two by eight-inch planks fastened with their edges against the sides of the pen a little above the bed4 ,the young sow should have a liberal amount of bedding of cut straw4 ,she should have an individual pen or house1 receive kind treatment and have quiet quarters4 ,if the sow remains quiet for twelve hours or more after farrowing1 so much the better4 #c4 ,feeding and care of the nursing sow4 ,the feed after farrowing should be about the same as before4 ,at first she should have little more than a drink4 ,a thin slop of middlings and water will serve4 ,the sow should not be overfed and should be given a week or ten days to come to a full ration4 ,the following is one good ration recommended3 7a7 ,equal parts of ground oat and wheat middlings1 allowed to soak between feeds4 7b7 ,sweet skim-milk added to the above ration makes it almost ideal4 7c7 ,corn may be used as recommended for sows before farrowing4 7d7 ,a certain amount of bulky1 succulent feed such as hay and roots helps to keep the sow healthy4 7e7 ,when the pigs are weaned1 the feed of the sow should be cut down to check the flow of the milk4 ,dry oats are recommended for this purpose4 #d4 ,record work4 ,be sure to keep all records called for on the record pages1 including date of farrowing1 number of pigs1 method of housing1 feeding rations1 successes1 failures1 etc4 ,provision for weighing the pigs from time to time should be provided4 #e4 ,reading and study4 ,in connection with the practical work of raising your pigs1 read at this time what your text and reference books have to say about care and management of the brood sow4 ,,november ,,and ,,december #a4 ,feeding the pigs4 ,about the first thought in connection with raising pigs is that they eat4 ,it is important that every pig in the litter get its stomach full of the first milk of the sow4 ,the young pigs will learn to eat when about three weeks of age4 ,if the pigs can be fed separately from the sow1 better results will be obtained4 ,in one corner of the pen place a small trough for the pigs and fence it off from the sow4 ,at least twice a day give the pigs as much sweet skim-milk as they will clean up4 ,do not leave any milk to sour in the trough4 ,then a few days after they begin to nibble grass and drink milk1 a gruel of oats and wheat middlings may be made with the milk4 ,later a small amount of corn soaked for twenty-four hours may be placed in the trough4 ,do not feed more than they will clean up4 ,young pigs may be weaned at from eight to ten weeks4 #b4 ,some standard rations for growing pigs4 7a7 ,fresh skim-milk as the base for a slop of oat middlings and wheat middlings1 to which add a small amount of corn4 7,feed three times daily47 ,as the pigs grow older the corn and middlings may be increased1 but the corn should not be fed alone4 7b7 ,with corn and skim-milk or buttermilk1 one part by weight of corn to three parts of milk is satisfactory after weaning4 ,gradually increase the amount of corn so that the #age-pound pigs get about one part of corn to two parts of skim-milk or buttermilk4 7c7 ,with corn and tankage the following proportions are advised3 #h to #a by weight for pigs weighing between #dj and #ij pounds #aj to #a for weights between #ij and #abe pounds #ab to #a for weights between #abe and #age pounds #ad to #a for weights between #age and #bbe pounds #af to #a for market hogs above #bbe pounds 7d7 ,garbage from the kitchen is usually valuable for hogs4 ,the value depends largely upon the amount and kind of solid material which it contains4 ,where it is thin enough to pour readily from the bucket1 but not watery1 it may be fed in about the same proportion with corn as was recommended for milk4 7e7 ,to furnish minerals as recommended for the sow1 keep the following before the pigs at all times3 ,slack coal or coal screenings #b parts by weight ,air-slacked lime #a part by weight ,salt #a part by weight 7f7 ,a good pasture is always an excellent supplement to any ration and lessens the amount of other feeds required4 ,pasture-fed pigs are thriftier and make cheaper gains than those fed in dry lots4 ,in general feed from #c to #e pounds of concentrates1#b such as corn1 other grains1 meals1 tankage1 etc41 per #ajj pounds live weight1 according to age4 ,for pigs in a dry lot at weaning time 7weighing about #dj pounds7 feed #e pounds concentrates per #ajj pounds live weight1 or #d pounds concentrates per day per #ajj pounds live weight in access to forage or pasture4 ,no two herds of hogs feed just alike2 therefore it is the problem of the feeder to study the needs of his hogs and try to supply them4 ,regularity in time of feeding1 dry1 comfortable quarters1 and sanitary conditions in pen and lot are necessary to secure satisfactory gains4 #c4 ,housing the pigs4 ,perhaps the main reason for housing the pigs is to furnish a dry bed1 and since hogs do not shed their hair for warmer coats or thicken it up as horses do1 provision should be made to shelter the hogs from the cold of winter as well as from the extreme heat of summer4 ,reference has already been made to the house for the sow and her litter of pigs4 ,it is not necessary to have expensive buildings1 especially in the beginning4 ,even a pen covered with boards and fresh straw may meet all the requirements4 ,for the pig club boys and girls starting in to raise two litters in a year1 a good1 cheap and easily constructed pen is described as follows in ,lippincott's 8,productive ,swine ,husbandry02 8,the pen is sixteen feet long and eight feet wide4 ,it is seven feet high in front and three and one-half feet high at the rear4 ,it is boarded with cheap lumber1 but all cracks are securely battened4 ,it should be practically wind and rain proof4 ,the opening should be a small door in the southeast corner1 as the house faces the south4 ,plenty of bedding should be supplied1 and the pen should be banked up outside with fresh horse manure to a depth of about two feet in order to prevent drafts about the floor40 #d4 ,records4 ,during the winter months do not fail to make all records and keep all accounts of operations1 work1 expenses1 results1 etc41 that are called for on the record pages of this book4 #e4 ,reference reading and study4 ,read your texts1 the farm papers1 and any reference books available on the problems of feeding1 housing1 care and management of growing pigs4 ,consult experienced swine breeders and feeders and learn all you can from them that will help you to succeed with your pigs4 ,,january ,,and ,,february #a4 ,breeding the sow for the second litter4 ,if an ,april litter of pigs is desired1 the sow should be bred during the month of ,december or early ,january4 ,breed to a pure-bred boar if possible4 ,keep record of dates4 #b4 ,feeding continued4 ,just as we use lumber1 brick1 cement1 shingles1 nails1 etc4 in the proper form and proportion in building a house1 so must we use milk1 corn1 oats1 grass or other feeds in the building of the body of the hog or any other animal4 ,each feed is made up of different food nutrients1 and each food nutrient serves a definite purpose in the body4 ,some of the food nutrients are used in the animal body to make bone1 others for fat1 and still others for the manufacture of active muscular tissue4 ,development will be incomplete if any class of food material is neglected2 hence the necessity of a balanced ration4 ,follow carefully the feeding standards and rations suggested for ,november and ,december4 #c4 ,keeping the pigs healthy4 ,it is much easier to keep pigs healthy than it is to cure sick ones4 ,clean1 dry quarters1 proper feed1 plenty of sunlight and ventilation1 and disinfection of houses will help to keep pigs healthy4 ,go over your pig pen this month1 and as often thereafter as is necessary1 and clean out all filth from cracks and corners1 floors and feeding troughs4 ,apply the following disinfectant3 #e parts crude carbolic acid in #ajj parts water ,once a year the pig house should be whitewashed4 7,see discussion in ,part ,,iii47 ,if possible1 supply 8hog wallows and dips0 for your pigs4 7,see ,part ,,iii47 ,,march ,,and ,,april #a4 ,starting the pig project at this time4 ,if it is desired to start the pig project at this time instead of in ,september1 the club may be organized1 a pure-bred gilt to farrow in ,april purchased by each member of the club1 and the work started as suggested for ,september and ,october4 #b4 ,see the ,september and ,october calendar4 ,in all essential points the members of the class beginning the pig project at this time should follow every detail outlined for ,september and ,october4 #c4 ,the ,october pigs4 ,continue the feeding rations of the ,october pigs as suggested for other months1 according to weights and gains1 and make larger use of the pasture as a supplement as the spring advances4 ,alfalfa pasture has proven by many tests to be one of the best for growing pigs4 ,after the first season for alfalfa1 an acre should pasture two sows and their litters throughout the season4 ,the corn rations may be cut one-half with alfalfa as a pasture4 8,pigs in clover0 are contented and happy4 ,an acre of good clover should pasture one sow and her litter4 ,a ,missouri bulletin recommends feeding shoats about a pound of corn per head per day when on good clover pasture4 #d4 ,the second litter4 ,if the second litter of pigs for the sow for the year is farrowed in ,april1 as was recommended at the beginning of this project1 quarters separate from the ,october pigs should be provided for them for at least eight weeks1 or until the second litter is weaned4 ,see directions for the care and management of the sow and pigs as given for ,september and ,october4 #e4 ,records and study4 ,continue to make all records called for in the project4 ,read and study texts and reference books relating to the work you are doing each month4 ,,may ,,and ,,june #a4 ,summer feeding and pasture4 ,an acre of cow peas or soy beans sown in ,may will furnish excellent pasture for the spring pigs1 especially when the pods are formed about ,september4 ,rape is a good pasture crop for hogs4 ,it may be sown from ,april to ,june and will be ready for pasture in about six weeks4 ,six to eight pounds of seed will suffice for an acre when sown broadcast4 ,an acre of rape should pasture a sow and her ,october and spring litters4 ,corn and shorts may be used to supplement rape pasture4 ,continue the feeding rations according to age and weight recommended for former months4 #b4 ,breeding for ,october pigs4 ,during the third or fourth week of ,june breed the sow for the ,october litter of pigs4 ,breed to a pure-bred sire if possible4 ,keep record of all dates4 #c4 ,shelter for the pigs4 ,during the summer it may be necessary to provide a shelter from the direct rays of the sun4 ,a frame of poles covered with straw or corn-stalks will serve this purpose4 #d4 ,hog wallows4 ,since pigs do not perspire they often suffer during the extreme heat of the summer4 ,they naturally seek the coolest wallow even though it be a filthy mud hole4 ,it would be humane as well as good business to provide a concrete wallow and keep it filled with eight or ten inches of water4 ,coal-tar or crude oil added to the water will help to rid the pigs of lice4 #e4 ,sanitary conditions4 ,during the summer months continue to care for the cleanliness of all the pens and house as suggested for the winter season4 ,seek the advice of successful hog raisers and veterinarians upon the slightest evidence of unhealthy pigs4 ,see discussion on worms and cholera in ,part ,,iii4 #f4 ,ringing the pigs4 ,one ring should not be placed in the center of the pig's nose1 but if ringed at all1 use two rings1 one on either side of the center of the nose1 close to the tendons running down to the pig's snout4 ,,july ,,and ,,august #a4 ,getting ready for an exhibit4 ,if there is to be a local1 county1 or state fair1 club members will arrange through their leader to have an exhibit of their pigs at the fair4 ,follow carefully and honestly all directions and rules laid down by your state club leader in entering the contest and exhibiting your pigs4 ,if there is no fair or exhibit for you to attend1 make one at your local school4 ,your state club leader will send full directions for all contests and exhibits4 #b4 ,preparing the pig for exhibition4#c ,the first thing to do toward getting the pig ready for a show is to wash his body thoroughly with warm rain water1 and a good lathery soap4 ,use a stiff brush so that dirt and dust will be removed4 ,a little disinfectant in the wash water would be a good thing4 ,thoroughly rinse the soap out of the hair after washing and allow the pig to dry in a clean1 dry stall4 ,his coat4 ,when all the moisture has disappeared from the hair and skin1 a light application of sweet oil may well be made1 taking particular care to rub the oil well into the skin4 ,the oil will keep the hair and hide soft and will give the pig a shiny coat1 thereby improving his appearance4 ,the use of too much oil is objectionable1 both because it is apt to become 8gummed0 in the hair and make the animal 8sticky01 and because it will soil the fingers of the people who will probably stroke and pet the pig when he is taken to the show4 ,if sweet oil is not available1 raw linseed oil may be used instead1 but a somewhat lighter application of linseed oil should be made4 ,oil is seldom used on white pigs4 ,the feet4 ,frequently the pig's feet will require some attention4 ,if the toes are too long or are broken off so that they are rough1 they should be trimmed with a good sharp jackknife4 ,this can be done best when the animal is lying down4 ,if the boy has taken care of his animal properly1 the pig will submit to such handling without any objection4 ,in fact he will like to be played with and will enjoy having his master work with him4 ,after the pig has been properly groomed he should be kept in a dry stall that is bedded deep with clean straw4 ,if he shows an inclination to root down into the dirt and soil himself by digging beneath his bedding1 rings should be placed in his nose4 ,if not absolutely necessary1 however1 it is better not to ring hogs intended for show4 ,make your pig gentle4 ,an hour a day should be spent teaching the pig to stand still while being examined4 ,while it is not customary at big shows to hold pigs while they are being judged1 yet at a contest of this kind the best trained pig will be looked upon with special favor1 since such a pig will signify to the judges that his master has done everything possible 8to bring him out40 #c4 ,marketing the pigs4 ,the ,october pigs will be ready for the market this summer1 probably as early as ,july4 ,study carefully the market classes and grades described in ,part ,,iii4 ,determine to which classes and grades your pigs should belong4 ,watch carefully the daily market reports in the papers4 ,seek the best advice you can get on the important business of marketing your pigs4 #d4 ,concluding work4 ,finish all records called for in ,part ,,iv4 ,achievement1 as one boy puts it1 is 8getting into the game1 sticking to it1 and finishing the job40 ,here is your chance to achieve not only a successful and profitable piece of work for yourself1 but a man's service in adding to the food supply of your country4 ,,part ,,ii ,,practical ,,exercises #a4 ,wild relatives of swine4 ,pupils should prepare written reports upon the following wild relatives of the hog3 peccary1 wart hog1 rhinoceros1 hippopotamus1 wild boar4 ,consult geographies1 natural histories and encyclopedias for such information4 #b4 ,swine on the home farm4 ,let each pupil report on the swine on the home farm by filling out the following table3 ,types and ,number of ,characteristics ,average ,estimated ,breeds ,each of ,each ,weight ,value #c4 ,market prices4 ,pupils should record the market prices of hogs in a tabular form1 every day for a period of two weeks4 ,such daily quotations may be obtained from the newspaper4 ,if possible1 record the number of the 8run0 of hogs which were offered for sale at the market where prices are quoted4 ,note any relation that may exist between price and number of hogs4 #d4 ,inspection trips4 ,the class should make a tour of the farms in the community where the various breeds of swine may be studied4 ,note the distinguishing characteristics4 ,use the following table in classifying the distinguishing characteristics3 ,position ,other ,breed ,color of ,ears ,snout and ,face ,characteristics #e4 ,comparative judging4 ,prepare a ring of swine1 two1 three1 or four animals1 and have the pupils place these according to rank1 basing their judgment on form1 condition1 and quality of the swine in the ring4 ,in performing this exercise it may be necessary for the instructor to go over the whole matter of conformation1 condition1 and quality as they should be found in good swine4 #f4 ,exercises in judging4 ,after the pupils have become somewhat familiar with the points in judging swine1 information may be given as to the judging of individuals by the score cards4 ,under the direction of the instructor use the score card of your ,state ,experiment ,station4 #g4 ,reports on home feeding methods4 ,let each pupil report on the methods of feeding and managing swine at home1 using the following outline3 7a7 ,the house1 pen1 or range in which the pigs are fed for fattening4 7b7 ,the feed used1 amount1 kind1 etc4 7c7 ,criticism of the above methods1 and suggestions for improvement4 #h4 ,houses4 ,pupils should bring pictures of hog houses1 clipped from farm papers or other publications in which they may be found1 and in class make a critical study of the illustrations assembled4 ,ground floor plans should be drawn by each student for several types of house4 #i4 ,breed directory4 ,let each pupil make a report on the names of swine breeders in the locality and the breeds raised4 ,this may be made into a breed directory for the community4 #aj4 ,making a concrete hog wallow4#d ,a hog perspires but little during hot weather and is forced to seek a cool mud wallow if nothing else is provided4 ,this has resulted in the impression that the hog is a dirty animal4 ,a concrete hog wallow provided with a drain will enable the hog raiser to give his hogs a cool1 clean refuge from the heat4 ,if a small amount of crude oil is poured on the surface of the water1 it will serve to rid the animals of lice and keep the skin in good condition4 ,if possible1 the wallow should be located near the water supply1 either a tank or spring4 ,the following sectional view of a wallow is taken from the ,cement ,news published by the ,universal ,portland ,cement ,co4 ,illustration3 #a4 ,,sectional ,,view ,,of ,a ,,concrete ,,wallow ,it is recommended that the pool be made rectangular with rounded corners4 ,it should not have a depth of more than #ah inches4 ,the size should be determined by the number of pigs kept4 ,a concrete floor #d feet wide laid around the pool will prevent rooting and the carrying of mud into the wallow4 ,illustration3 #b4 ,,trough ,,for ,,young ,,pigs #aa4 ,wooden troughs for swine4 ,in figures #b and #c are shown two types of wooden troughs that are used extensively by swine raisers4 ,the one shown in figure #b is designed for use in feeding young pigs4 ,as shown in the drawing it is shallow and is constructed with a flat bottom and wide end pieces4 ,the shallowness makes it easy for the young pigs to get at the feed1 and the wide ends make it difficult for the pigs to overturn it4 ,the cross pieces prevent the hogs from lying in the trough4 ,the drawing gives all necessary dimensions4 ,make out a bill of material and a bill of stock1 cut the pieces1 and assemble them4 ,illustration3 #c4 ,,trough ,,for ,,mature ,,hogs ,figure #c shows a ,v-shaped trough for older hogs4 ,like the one shown for young pigs1 it is wide at the ends and is provided with cross pieces4 ,the drawing gives all necessary dimensions4 ,make out bills of material and stock1 and construct4 #ab4 ,hurdles for use in stock judging4 ,a hurdle as described in this exercise is a panel of boards made as shown in figure #d4 ,hurdles are portable and are useful when sorting hogs into groups or when scoring and judging them4 ,three or four hurdles fastened together at the ends make a very good temporary pen4 ,illustration3 #d4 ,,hurdle ,the materials required are four pieces #a by #d inches by #ab feet1 one piece #b by #d inches by #h feet1 and #b pounds of eightpenny common nails4 ,to build the panel1 cut the pieces as shown in the drawing4 ,lay the four pieces of #b by #d inches on the floor1 spacing them #d feet apart1 nail the bottom board1 space #b inches and nail the second board1 space #c inches and nail the third board1 and nail the fourth board on the top4 #ac4 ,making a collection of feeds4 ,secure a supply of small bottles and make and label a collection of samples of feeds suitable for pigs4 #ad4 ,weighing pigs with steelyards4#e ,in the pig project it is recommended that the pig or pigs be weighed each week4 ,where stock or platform scales are at hand the weighing can be performed easily1 but1 unfortunately1 some boys do not have scales of any kind which they can use for this purpose4 ,in project work boys do not generally feel that they can afford to purchase platform scales1 but since the weighing is a very important part of the work1 some means should be provided1 and steelyards are suggested for the purpose4 ,these are not expensive1 costing about #c4jj1 and with proper arrangement can be used very satisfactorily4 ,for weighing feed they can usually be suspended from joists in granaries1 but for weighing the pig it will probably be necessary to construct a horse from which to suspend them4 ,a crate also will be needed for holding the pig while being weighed4 ,the material required for these articles is not expensive and both can be constructed by the boys in the club or class4 ,,suggestions ,,for ,,making ,,horse ,,and ,,crate#f ,material4 ,any ordinary lumber having proper dimensions can be used4 ,if new lumber is purchased1 yellow pine will serve the purpose satisfactorily1 costing #b;c or #c;c per lumber foot4 ,the length suggested for the horse is #h feet1 though this can be reduced by placing the steelyards at right angles to the length of the horse in place of in the same direction1 as suggested by the cut4 ,the height should be #g feet to provide space for fastening the crate to the steelyards4 ,the legs should be beveled at upper ends before nailing to rail and should be spread at bottom so as to measure #c feet4 ,stock required for constructing horse is as follows3 ,one piece #bfh if made eight feet long2 two pieces #bfad2 or #bdad for legs2 two pieces #afaj for braces4 ,in place of the crate any box of the proper size can be used for the purpose by nailing strips on the sides for convenience in handling1 and for fastening rope to it4 ,if a crate is constructed it should be #d or #d feet long1 #b feet high1 and #bj inches wide4 ,the slats on one end of the crate should be securely nailed1 and on the other they should be arranged to slide into place1 so that they can be removed easily after each weighing4 ,illustration3 #e4 ,,arrangement ,,for ,,weighing ,,pigs ,the pig to be weighed is securely fastened in the crate and the horse placed over it so that the ring or hook of steelyards is nearly over the center4 ,the crate is then raised sufficiently to place #bd blocks under it1 and it is then fastened to the steelyards by means of a chain or rope4 ,the scale weight on the steelyards can be approximately placed before the blocks are removed from under the crate4 ,to remove blocks1 draw down on long end of steelyards1 which will raise the crate from the blocks and allow them to be easily removed4 ,after the crate swings free the scale weight can be carefully adjusted to ascertain exactly the gross weight of the pig and crate4 ,the weight of pig can1 of course1 be easily ascertained by subtracting the weight of crate from the gross weight4 ,there are advantages in this arrangement for weighing1 in addition to its being inexpensive4 ,the parts can easily be moved from place to place without injury1 and can be placed in any pen or hog lot without difficulty1 which is not always the case with platform or other scales4 ,,part ,,iii ,,swine ,origin4 ,the ancestors of the hogs found on ,american farms came from two sources1 southeastern ,asia and western ,europe4 ,these two families of hogs are often designated by the names ,sus ,indica and ,sus ,scrofa4 ,although the word sus is ,latin1 boys or girls who feed pigs use it when they call 8sui1 sui10 to the pigs at feeding time4 ,illustration3 #f4 ,a ,,razor-,,back ,sus ,indica1 a native of ,china1 was a small1 fine-boned animal much prized by the people of southeastern ,asia4 ,descendants of ,sus ,scrofa1 the wild boar of western ,europe1 are still hunted in forests and private game preserves4 ,the wild boar is a large1 ferocious animal with thin hams and a heavy shield4 ,from its ,chinese ancestor the modern hog has derived its form and quality2 from the wild boar it has obtained its size and vigor4 ,swine were probably introduced into this country by early ,spanish explorers4 ,for many years wild hogs were found in the everglades of ,florida4 ,it is recorded that ,jamestown had to be fenced to keep out the wild hogs1 descendants of those brought over by earlier settlers4 ,although the ancestors of the hog came from ,china and western ,europe1 it remained for ,english breeders to blend the two and develop the earlier breeds4 ,the earlier breeds like the ,berkshire were developed where corn is not grown successfully4 ,under such conditions the bacon-type of hog was produced4 ,bacon-type4 ,the bacon hog has a longer side1 less fat and a smaller ham4 ,canada1 ,denmark1 and ,ireland produce the finest hogs of this type4 ,bacon hogs furnish the 8,wiltshire side10 in which ham1 side1 and shoulder are marketed in one piece4 ,this cut commands a higher price on the ,european continent than pork from the lard hog4 ,the weight of this type of hog for market varies from #afj to #bjj pounds4 ,the form of the bacon-type is quite different from the form of the lard-type4 ,the hog has longer legs1 the body is not so thick or deep1 the shoulders1 neck1 and jowls are lighter4 ,the hog should be longer from shoulder to ham1 with sufficient depth and thickness to denote good constitution4 ,quality1 as in the lard-type1 is indicated by a smooth coat of hair and an unwrinkled skin4 ,the finished bacon hog 8handles0 firmer to the touch than a finished lard hog4 ,the bones of this type are larger1 but they should present a clean-cut appearance4 ,the loin is the most valuable cut in this hog1 and should be as wide as the rest of the back1 full1 strong1 and well packed with flesh4 ,the ribs should spring out boldly from the backbone and turn sharply downward1 giving a straight1 flat side4 ,the leading breeds of the bacon-type of swine are the ,tamworth and the ,large ,yorkshire4 ,sometimes the ,hampshire is so classed4 ,lard-type4 ,the lard hog is a native of the corn belt4 ,this type of hog has a compact1 thick1 deep1 smooth body4 ,the ham1 back1 loin and shoulders are the most valuable parts and are developed to a higher degree4 ,the production of lard and fat is the principle aim of this type4 ,quality is denoted by fine hair1 smooth1 clean1 unwrinkled skin1 rather fine bone1 and an even distribution of flesh4 ,the jowls should be broad1 plump1 and full1 and the belly not baggy in appearance4 ,the hog should have short upright pasterns4 ,the snout should be fine1 the face wide between the eyes1 and the space between the ears wide and full4 ,width between the eyes and fullness and width between the ears indicate a good feeder4 ,the neck should be short and deep and should blend smoothly into the shoulder4 ,the shoulder should be well developed1 blending smoothly into the body and covered evenly with flesh over all parts4 ,the back should be broad1 slightly arched1 of medium length and thickly fleshed4 ,the ribs should be well sprung1 the sides deep and even between the shoulders and ham4 ,the ham should be broad1 deep1 plump1 and heavily fleshed well down toward the hocks4 ,the rump should be as wide as the back4 ,the legs should be short1 straight1 set well apart and squarely under the body4 ,the above brief description is general for all breeds of the lard hog4 ,the ,poland ,china1 ,chester ,white1 ,berkshire1 and ,duroc-,jersey are the popular breeds of this type of hog4 ,breeds4 ,the selection of a good breed by a pig club member is an important matter4 ,he should be influenced by two conditions3 the breeds raised in the community and his own preference4 ,the community which confines its efforts to two1 or better1 to one breed of hog1 will attract buyers and its stock will command fancy prices4 ,on the other hand1 a breeder will be most successful with the breed in which he has confidence4 ,to make an intelligent choice1 every club member should become familiar with the characteristics1 advantages1 and shortcomings of the several breeds of hogs4 ,it should be borne in mind that there is no 8best breed40 ,,bacon ,,breeds ,illustration3 #ab4 ,,large ,,yorkshire ,the ,large ,yorkshire4 ,this large white breed1 too1 originated in ,england4 ,white spots are not desirable and black hairs disqualify animals4 ,the ,large ,yorkshire possesses the typical bacon conformation3 light hams and shoulders1 long legs and a long1 narrow and deep body4 ,on account of its size1 strong bone1 and ability to produce large litters1 ,yorkshire boars have been used for crossing with breeds which are lacking in these respects4 ,illustration3 #ac4 ,,tamworth ,the ,tamworth4 ,this breed much resembles the ,large ,yorkshire in size but has a longer snout4 ,the ,tamworths are good rustlers and produce bacon which can be used for export purposes at a comparatively early age4 ,they are sometimes criticized for their inability to compete with the lard breeds in the production of fat carcasses4 ,it should be borne in mind1 however1 that they are distinctly a bacon breed4 ,the ,large ,yorkshire and the ,tamworth are the only two bacon breeds in this country4 ,other minor breeds1 both lard and bacon1 which might be mentioned are the ,mule-,foot1 ,small ,yorkshire1 ,essex1 ,cheshire1 ,victoria and ,large ,black4 ,,lard ,,breeds ,illustration3 #g4 ,,poland ,,china ,poland ,china4 ,the ,poland ,china is one of the most popular breeds4 ,it is of medium size1 black in color with 8six white points0 on face1 tail and feet4 ,its ears are not erect as are those of the ,berkshire1 but break and fall forward about two-thirds of the length from the head4 ,the face is not dished as much as that of the ,berkshire1 another mark of distinction4 ,like all of the rest of the lard breeds1 it should have heavy shoulders and hind quarters1 and deep1 short sides4 ,for a time there was a demand upon the part of breeders for small1 fine-boned animals4 ,the demand of the packers was too strong1 however1 and the development of the ,big ,type ,poland ,china marked the downfall of this 8fad40 ,this breed is noted for its constitution and vigor4 ,much of this is due1 no doubt1 to the fact that the originators of the breed in the ,miami ,valley wished to develop a hog which could be driven to ,cincinnati1 the great packing center of that period4 ,the small type ,poland ,china had small litters4 ,this fault has been remedied in the big type strains4 ,illustration3 #h4 ,,berkshire ,the ,berkshire4 ,the erect ears1 dished face and short snout of the ,berkshire distinguish it quite sharply from the ,poland ,china4 ,it is one of the oldest breeds of swine1 originating in ,berkshire1 a county of ,england4 ,the early ,berkshire was a bacon1 not a lard hog4 ,it was large1 rough1 and late maturing4 ,numerous crosses with ,chinese and ,neopolitan pigs of fine quality have been instrumental in producing the modern1 medium sized1 compact animal4 ,this breed has a broad back1 a good spring of rib and thick rump and hams4 ,berkshires are early maturing and breeders claim that the meat is second in quality to none4 ,like the ,poland ,china1 it has white on the feet1 face and tip of tail4 ,illustration3 #i4 ,,duroc-,,jersey ,duroc-,jersey4 ,this breed of red hog is becoming very popular on account of its constitution and ability to produce large litters4 ,it resembles the ,poland ,china in size1 shape and position of ear and snout4 ,the color desired by most breeders is a cherry and not a sandy red4 ,nothing definite is known of its early history4 ,red hogs had often been imported4 ,among the records of such importations are those of ,henry ,clay from ,spain and ,daniel ,webster from ,portugal4 ,early ,berkshires of red color were thought to have been used in developing the breed4 ,two breeds1 a ,jersey ,red in ,new ,jersey and a ,duroc in ,new ,york ,state1 came into prominence4 ,the former was a coarse hog of good length of body and strong constitution4 ,the union of these two breeds produced the ,duroc-,jersey4 ,another point which especially recommends this breed in addition to those already mentioned is its grazing ability4 ,illustration3 #aj4 ,,chester ,,white ,the ,chester ,white4 ,this breed of white hog resembles the ,poland ,china4 ,the ears are more drooping1 however1 than those of that breed and break forward about one-third the distance from the head4 ,the ,chester ,white is also wider1 thicker and longer in body4 ,the breed originated in ,chester ,county1 ,pennsylvania4 ,two other strains1 ,todd's ,improved ,chester ,white and the ,ohio ,improved ,chester ,white1 have resulted from breed improvement4 ,the latter has now developed its own breed association4 ,the ,chester ,white ranks second to ,duroc-,jerseys in the size of its litters1 but the fact that its white color makes it subject to sunburn prevents its development in the southern and middle western states4 ,the ,hampshire4 ,this breed is classed as between the fat and bacon-types4 ,this is due to a lighter shoulder and ham and a longer side with less depth than those of the breeds previously described4 ,although it will not meet the demands of the 8,wiltshire side0 for the ,english market1 it will provide bacon which meets the demands of the ,american market4 ,illustration3 #aa4 ,,hampshire ,the ,hampshire is a black hog with a belt of white from #d to #ab inches in width encircling the body and including the forelegs4 ,it is more upstanding than the lard-type breeds1 and has a broad and fairly deep body4 ,a narrow head with close set ears extending forward but not breaking are other marks of distinction4 ,the ,hampshire matures early1 has good sized litters1 and is a good grazer4 ,the proportion of fat to lean meat is very desirable4 ,little is known of its early history other than that it originated in ,hampshire1 ,england1 and that representatives were brought to ,kentucky at an early date4 ,selecting the pigs4 ,in choosing a breed a club member will do well to select the one which is most prevalent in his community1 provided1 of course1 that it is a breed which meets the market requirements and in other ways is adapted to local conditions4 ,this will be the case if he lives in a community of successful swine breeders4 ,getting started4 ,after a breed has been decided upon1 the next thing is to pick out the individuals4 ,a pig club member may start with a pig or pigs after weaning1 or a bred gilt may be purchased4 ,wherever possible a pure-bred sow pig or gilt should be secured4 ,two things are to be considered1 the pedigree and individuality of the animal4 ,unless you are familiar with pedigrees1 it is best to leave that to the reliable breeder with whom you are dealing4 ,every pig club member1 however1 should be able to pick out a good pig4 ,four things should be considered in selecting a breeding animal3 form1 quality1 constitution1 sex character and type4 ,it is true that the matter is more difficult with a young pig than with an older pig1 but part or all of these conditions may be noted in the young pig4 ,a pig with a comparatively long body and with good depth and width should be selected4 ,it should stand squarely on short legs of good bone4 ,there should be no wrinkles on the body4 ,a good heart girth indicates plenty of room for the lungs and denotes a strong constitution4 ,quality is shown in fineness of bone and hair4 ,too fine a bone should be avoided4 ,to judge type one must be familiar with the requirements of the various breeds4 ,above all1 the pig selected should be a good feeder4 ,care and management4 ,after the pig or pigs are secured1 the next problem is one of care and management4 ,every pig club member should keep in mind that pigs require a variety of clean food1 clean water1 exercise and1 a clean bed if they are to thrive and be profitable4 ,being a large feeder the pig will eat dirty food from a dirty trough if no other is offered4 ,on this account it is often thought that he will get along under any sort of circumstances4 ,such is not the case4 ,no animal will respond more quickly to careful1 intelligent treatment than the pig4 ,illustration3 #ad4 ,a ,,good ,,hog ,,house ,houses4 ,hogs must be housed in dry1 warm1 clean1 and well-ventilated houses4 ,sunshine is a very important agent in disinfecting and warming the hog house4 ,the well-established breeder may have a colony house1 but for the beginner the individual house of the ,a or square type is to be recommended4 ,during the summer a good pasture will provide cheap1 clean feed1 exercise and a clean bed4 ,it may be necessary1 however1 to provide a shelter from the direct rays of the sun4 ,this may be furnished by a frame of poles covered with straw or corn stalks4 ,sanitation4 ,it is much easier to keep a pig healthy than it is to cure him after he becomes sick4 ,cleanliness1 proper feed1 disinfection of houses and animals1 together with plenty of sunlight1 ventilation and dryness of quarters1 will help to keep a pig in good health4 ,if care is taken that there are no unnecessary cracks or corners in which filth may accumulate1 it will be easy to keep houses1 troughs and feeding floors sanitary4 ,a good disinfectant should be used regularly in the pens4 ,five parts of crude carbolic acid in one hundred parts of water is recommended4 ,all filth should be removed before the disinfectant is applied4 ,once a year all buildings should be whitewashed4 ,a pint of crude carbolic acid should be added to each three gallons of whitewash4 ,feed lots and pastures cannot be disinfected in this fashion1 but applications of lime and an occasional plowing will help4 ,hog wallows and dips4 ,the pig is not naturally a filthy animal1 and if given an opportunity will keep fairly clean4 ,during the extreme heat of summer the pig suffers1 owing to the fact that he perspires but little4 ,he seeks the shelter of a cool mud wallow to get relief from heat and parasites4 ,the intelligent hog raiser will provide a concrete wallow and keep it filled with eight or ten inches of water4 ,coal-tar or crude oil added to the water helps to rid the animal of lice4 ,where the animals are badly infested with lice it will be necessary to wet them all over1 as the lice are found behind the ears1 inside of the legs and in the folds of the skin4 ,a two per cent solution of creolin may be used for this purpose4 ,worms4 ,pigs are often affected with worms which interfere with their thriftiness4 ,a tablespoonful of castor oil and forty drops of oil of ,american wormseed should be given in the slop to wormy pigs4 ,six grains of santonin and four grains of calomel per #ajj pound pig is also used successfully4 ,hog cholera4 ,it is not possible within the scope of a small book to describe all of the diseases that attack pigs4 ,every pig club member1 however1 should know something about hog cholera1 the greatest scourge which attacks swine4 ,the germs of hog cholera may be carried on the boots of visitors1 by pigeons or dogs4 ,it can only be combatted by vaccination of healthy hogs1 quarantining of all sick hogs1 burning of all dead hogs and disinfection of premises4 ,three methods of vaccination are in use3 7#a7 ,the injection of an anti-cholera serum1 which makes the hog immune only a few months or weeks4 7#b7 ,the simultaneous treatment whereby the serum used in 7#a7 and the defibrinated blood or virus from a diseased hog are injected together4 ,this treatment renders the hog immune for life4 7#c7 ,in the combination method1 serum alone is used first1 and ten days later the simultaneous treatment is administered4 ,this method is seldom used4 ,the services of a skilled veterinarian should be secured to vaccinate hogs4 ,feeds and feeding4 ,protein1 fats1 and carbohydrates are the three classes of nutrients found in feeds4 ,these1 in addition to mineral matter and water1 furnish material for the maintenance and growth of the pig4 ,proteins furnish the material for the production of muscle4 ,fats and carbohydrates provide fuel for heating the body and giving activity to the muscles4 ,an excess of food nutrients1 especially fats and carbohydrates1 is stored in the body as fat4 ,the mineral matter goes into the production of bone4 ,all feeds do not contain these nutrients in the same proportions4 ,some feeds1 like corn1 are deficient in protein1 while others1 like tankage1 contain a large percentage of protein4 ,illustration3 #ae4 ,a ,,self-,,feeder ,from the foregoing it is easily seen that the problem of the hog raiser is to use a combination of feeds which will provide the proper proportions of the various nutrients4 ,while the pigs are young1 bone and muscle producing foods are especially necessary4 ,toward maturity the percentage of fat producing foods may be increased4 ,corn1 pasture and other supplements4 ,corn is the most widely used feed for pigs4 ,as has been stated1 it is essentially a fat producing food and must be properly supplemented4 ,clover or alfalfa pasture supplies the protein and part of the mineral matter which the corn lacks4 ,rape furnishes good pasture for hogs1 almost equal to clover and alfalfa4 ,rye1 blue grass1 cow peas and soy beans together with various pasture mixtures have value as hog pastures4 ,where pigs are fed in a dry lot1 tankage may be used to supply the protein4 ,pasture-fed pigs are thriftier and make cheaper gains than those fed in a dry lot4 ,skim-milk or buttermilk together with tankage makes an ideal supplement to corn4 ,middlings and shorts may also be used4 ,mineral matter4 ,to insure pigs getting enough mineral matter it is recommended that the following mixture be kept before them at all times3#g ,wood ashes or coal screenings #a bushel ,air-slaked lime #h quarts ,salt #h quarts ,rock phosphate #c quarts ,copperas 7iron sulphate7 #a quart ,the first four ingredients should be mixed thoroughly and the copperas dissolved in warm water and poured over the mixture4 ,feeding and care of the sow4 ,in starting in the swine industry with one or more gilts1 it should be borne in mind that a sow should not be bred until she is eight or ten months of age4 ,every hog raiser should aim to have his sows produce two litters a year1 farrowing in ,april and ,october4 ,not more than two-thirds of the grain ration should be corn4 ,some feeders prefer to use ground oats and middlings exclusively4 ,in any event1 heating and fattening foods should be avoided4 ,in addition to the grain ration1 roots and clover or alfalfa hay or skim-milk should be fed4 ,sows on good pasture require little grain except just before farrowing4 ,at farrowing time the sow should be placed in a building1 dry1 free from draughts1 and well-ventilated4 ,the feed after farrowing should be about the same as before4 ,after the first week larger quantities are necessary for the sow in order to maintain the pigs properly4 ,when the pigs are weaned1 the feed of the sow should be cut down to check the flow of milk4 ,oats is recommended for that purpose4 ,feeding the pigs4 ,the young pigs will learn to eat at about three weeks of age4 ,at this time if the pigs can be fed separately from the sow better results will be obtained4 ,skim-milk1 middlings and soaked corn are recommended4 ,young pigs should be given opportunity for exercise but should be sheltered from cold winds or hot sun4 ,young pigs may be weaned at from #h to #aj weeks4 ,avoid too heavy feeding at first4 ,pasture-fed pigs may be given one-fourth of a pound of tankage1 or one and one-half to two pounds of skim-milk or buttermilk per day2 one-half pound of middlings may be added to the above ration4 ,adding bran or finely ground oats to the middlings will prevent constipation in case the middlings are too fine and floury4 ,what corn is readily cleaned up may be fed at the age of three months or a little earlier if skim-milk is being fed4 ,the pigs should be fed four times a day at first and then three times4 ,as the pigs grow older the corn and middlings may be increased1 but at no time should corn alone be fed4 ,markets4 ,the successful stock man is the one who is familiar with market requirements and tries to meet them4 ,every pig club member should know something of the market classes and grades of hogs4 ,these differ somewhat according to local conditions1 but in a general way the classification used on the ,chicago market may be taken as a standard4 ,heavy hogs are no longer at a premium except when the price of lard is high4 ,they contain a large amount of fat4 ,the various grades of hogs in the several classes indicate the degree to which they have attained to the standard of perfection1 prime being the highest grade1 and common and inferior the lowest grades4 ,butcher hogs are commonly used for fresh meat trade4 ,they are principally barrows4 ,the term packing refers to the use to which this class of hogs is commonly put4 ,they are inferior to butcher hogs and are cut up1 cured1 and packed in boxes and barrels4 ,mixed packing hogs are those marketed without grading4 ,speculators often buy them up and grade them4 ,the meat of pigs is unsuitable for curing and supplies part of the demand for cheap1 fresh meat4 ,bacon hogs quoted on the ,chicago market are not the bacon hogs which furnish the ,wiltshire sides4 ,they are lard hogs that are not highly finished1 have a high per cent of lean meat1 and supply the demand for lean pork4 ,stags are males castrated too late in life to grade as barrows4 ,boars are used for sausage and supply cheap fresh meat4 ,the present demand is for hogs weighing from #bjj to #bej pounds1 and the hog raiser should aim to finish and market his hogs at about these weights4 ,,market ,,classes ,,and ,,grades ,class ,weight ,sub-,class ,grade ---------------------------------------- ----------- ,prime heavy#cej-ejj ,prime ,heavy #bhj-cej ,prime ,good ,prime ,butcher #ahj-cej ,medium #bbj-bhj ,good ,common ,prime ,light #ahj-bbj ,good ,common ,good ,heavy #cjj-ejj ,common ,inferior ,good ,packing #bjj-ejj ,medium #bej-cjj ,common ,inferior ,good ,mixed #bjj-bhj ,common ,inferior ,choice ,english #afj-bbj ,light ,fat ,bacon ,choice ,u4 ,s4 #aee-aie ,good ,common ,light #abe-bbj ,good ,light light #abe-aej ,common ,inferior ,good ,light mixed #aej-bbj ,common ,inferior ,choice ,pigs #fj-abe ,good ,common ,roughs ,stags ,boars ,roasting pigs ,feeders ,misc4 ,governments ,pen holders ,dead hogs ---------------------------------------- ----------- ,,notebook ,,questions 7,write brief answers on notebook pages47 #a4 ,why is hog raising such a popular form of live-stock production on the farm8 #b4 ,in what important respects has the domestic pig been improved from the wild hog8 #c4 ,what are the chief differences between the bacon-type and lard-type of hog8 #d4 ,what are the characteristics of a good brood sow8 ,of a good boar8 #e4 ,name the standard breeds of swine in this country4 #f4 ,what is your favorite breed and why8 #g4 ,what are some of the feeds supplementary to corn in productive swine feeding8 #h4 ,give some reasons why swine should be sheltered4 ,what are the essentials of a good piggery8 #i4 ,name five things you consider essential in the care of the brood sow4 #aj4 ,list some interesting hog habits4 ,,appendix ,a ,,model ,,constitution1 ,,with ,,suggestions ,,for ,,parliamentary ,,procedure#h ,,constitution ,article ,i4 ,the name of this organization shall be the 7,school1 township1 county1 etc47 ,club4 ,article ,,ii4 ,the object of this club is to increase the agricultural1 educational1 and social advantages of 7,name of geographical unit7 through home projects1 entertainments1 lectures1 fairs1 exhibits1 etc4 ,article ,,iii4 ,all boys and girls living in 7,geographical unit7 between the ages of #aj and #ah years shall be eligible for membership4 ,article ,,iv4 ,sec4 #a4 ,the officers of this club shall consist of a president1 a vice-president1 a secretary1 and a treasurer4 ,sec4 #b4 ,a majority vote shall constitute an election4 ,article ,v4 ,roberts' ,rules of ,order shall govern the meetings of the club4 ,article ,,vi4 ,the order of business for all regular meetings shall be as follows4 #a4 ,call to order4 #b4 ,roll call4 #c4 ,reading of minutes of last meeting4 #d4 ,addition or corrections to the minutes4 #e4 ,reports of committees4 #f4 ,old business4 #g4 ,new business4 #h4 ,considering new names for membership4 #i4 ,literary program4 #aj4 ,recreation or refreshments4 #aa4 ,adjournment4 ,article ,,vii4 ,committees for special purposes may be appointed by the president at any time4 ,,by-,,laws ,article ,i4 ,the club motto shall be 8,to make the ,,best1 ,,better10 and the club emblem shall be a four-leaf clover bearing an ,h on each leaf4 ,article ,,ii4 ,the officers shall be elected by ballot at the annual election in 7,month7 of each year4 ,article ,,iii4 ,the regular meeting of the club shall take place at 7,name of building7 on the 4 7,day of the month7 ,article ,,iv4 ,sec4 #a4 ,a quorum shall consist of 7,usually two-thirds7 of the membership of the club4 ,sec4 #b4 ,this constitution may be amended by a vote of 7,two-thirds7 of the members present at any regular meeting4 ,,parliamentary ,,practice ,,hints ,,and ,,suggestions a4 ,always address the president as ,mr4 or ,miss ,president4 b4 ,all remarks should be addressed to the president4 c4 ,there should be no talking between members4 d4 ,the president should recognize the person who seeks the floor by saying3 8,mr4 or ,miss 40 e4 ,this indicates that the person thus recognized has the privilege of speaking 7of the floor7 and must not be interrupted4 f4 ,the only interruptions allowable are 7#a7 a call for a point of order1 or 7#b7 a question4 g4 ,a point of order applies to a member who has made a motion which is out of order because of another motion before the meeting1 or to a member whose remarks are not on the subject under consideration1 or to a person who is exceeding the time limit for discussion1 etc4 ,a point of order is executed as follows3 ,member rising while another is speaking3 8,mr4 ,president1 ,i rise to a point of order40 ,the president will then recognize the speaker as follows3 8,mr4 1 please state your point of order40 ,member who has interrupted speaker3 8,mr4 ,president1 the speaker1 ,mr4 7,interrupted member's name7 is out of order because his remarks are not on the subject under consideration 7or is out of order because there is another motion before the meeting740 ,president3 8,the chair decides that the point is 7or is not7 well taken40 ,whereupon the interrupted speaker takes his seat or makes an appeal from the decision of the chair as follows3 ,interrupted speaker3 8,mr4 ,president1 ,i appeal from the decision of the ,chair40 ,president3 8,mr4 appeals from the decision of the chair4 ,as many as are in favor of sustaining the decision of the chair will make manifest by saying #8,aye2' contrary-minded1 #8,no4'0 ,the motion is 7or is not7 carried4 ,if the motion is carried1 and the decision of the chair is thus sustained1 the interrupted speaker has no further recourse and must take his seat4 ,if1 however1 the motion is lost and the decision of the chair is not sustained1 the speaker may continue to speak4 ,question4 ,the speaker may be interrupted by any member for the purpose of asking a question4 ,this question may be one of personal privilege or may be for the purpose of gaining information about the subject under discussion4 ,the execution of this motion may proceed as follows3 ,member taking floor while another member is speaking3 8,mr4 ,president1 ,i rise to a question of information40 ,presiding officer3 8,state your question40 ,member3 8,do ,i understand the speaker to mean that etc480 ,the speaker then proceeds to give the information desired1 and the meeting proceeds4 ,in case of a question of personal privilege the process is as follows3 ,member1 rising and interrupting speaker3 8,mr4 ,president1 ,i rise to a question of personal privilege40 ,presiding officer3 8,state your question40 ,member3 8,mr4 ,president1 this room is too warm for comfort1 and ,i therefore ask to have the windows opened40 ,in either case the presiding officer may rule for or against the person asking the question4 h4 ,never offer a motion by saying1 8,i move you--10 but simply with 8,i move1 etc40 i4 ,never offer a motion while another motion is still before the meeting4 j4 ,before any matter is voted upon the presiding officer must state the motion fully and completely4 k4 ,the ordinary form of voting upon regular motions is as follows3 ,presiding officer3 8,all in favor of this motion say #8,aye' 7a short pause for the vote72 contrary1 #8,no4'0 ,the presiding officer then announces the result by saying3 8,the motion is carried10 or 8,the motion is lost40 l4 ,motions for question of privilege or point of order take precedence over all other motions4 m4 ,never attempt to place too many amendments to a motion4 7,two are allowable2 that is1 an amendment to an amendment47 ,it is usually much better to offer a substitute motion4 n4 ,a motion may not be put to a vote of the meeting until it has been seconded or supported by some member other than the one making the motion4 o4 ,in case of tie votes the president or presiding officer decides the motion4 p4 ,a motion to adjourn the meeting is in order at any time4 ,in addition to these simple rules which may serve for the beginning of the club's activities1 each club library should contain a modern work on parliamentary practice4 ,,duties ,,of ,,the ,,officers ,the ,president #a4 ,calls the meetings to order4 #b4 ,announces the order of business4 #c4 ,puts all questions and motions4 #d4 ,decides points of order4 #e4 ,decides the votes4 #f4 ,calls another member to the chair if he or she wishes to take part in the debate4 ,the ,vice-,president #a4 ,performs all the duties of the president in case he or she is absent4 ,the ,secretary #a4 ,keeps the minutes of all meetings4 #b4 ,handles all correspondence4 #c4 ,sends or posts notices for meetings4 #d4 ,reads the minutes of the previous meetings4 #e4 ,acts as chairman in case both president and vice-president are absent4 ,the ,treasurer #a4 ,collects all dues and moneys4 #b4 ,keeps an account of all moneys collected and paid out4 #c4 ,pays bills when ordered by the president or secretary4 ,,suggestive ,,programs ,,for ,,agricultural ,,clubs ,the programs for club meetings will depend largely on the type of project1 the time to be devoted to meetings1 and the originality of the leader4 ,there should be something for everyone to do2 each individual should have some share in each club meeting4 ,the general program might divide itself into3 7#a7 project2 7#b7 business1 literary1 and demonstration2 7#c7 social4 ,no one of these three divisions can be carried on exclusive of the others4 ,the projects will have their stories1 the literary programs will sometimes include project demonstrations1 while the social spirit should always be present4 ,it would be well to combine as much of a 8do0 program as possible with the literary work4 ,demonstrations1 8stunts10 and contests always add interest4 ,do not forget that music is always a welcome addition to a club program4 ,the following suggestions are given merely to assist the club in arranging for the year's work4 ,further suggestions may be obtained by studying the programs of projects other than yours4 ,meetings should be held at least once a month1 perhaps oftener at certain seasons of the year4 ,they may be held in the schoolhouse ,friday afternoon1 and the young pupils and others1 not members of the club1 may be guests4 ,occasional evening meetings with social features and refreshments should be held4 ,in the conduct of club meetings a good club leader 7or teacher7 will remain in the background as much as possible1 permitting the officers of the club to conduct the meeting4 ,parents1 patrons1 members of the advisory committee1 and outside speakers should have a place on certain programs1 but it should ever be borne in mind that the club is for boys and girls1 and care should be exercised that the adults do not crowd them off the programs4 ,a club will be far more successful if it succeeds in stimulating its own members to take part in club meetings1 than if it merely fills up its programs with outside speakers4 ,in connection with the club meetings1 visits should be made to places where actual club work can be observed4 ,the corn plat1 the pig pen1 and the garden should be utilized in this connection4 ,observation trips and 8hikes0 should be taken to observe ideal conditions on farms or in homes4 ,,general ,,program ,,organization 7#a7 ,roll call4 ,talks on3 ,purpose of organization4 ,how we are connected with other organizations4 ,what others will do for us4 ,what we will do for ourselves4 ,what we will do for others4 ,how we are going to make our club a success4 ,discussions of assignments for months4 ,discussion of record books4 ,,pig ,,club ,,programs 7#a7 ,roll call1 answered by naming breeds or breed characteristics4 ,talks on3 ,origin of swine4 ,characteristics of lard hog4 ,characteristics of bacon hog4 ,demonstration3 ,locating and naming parts of a hog from a drawing1 picture1 or chart 7#b7 ,roll call1 answered by names of prominent breeders4 ,talks on3 ,history of ,duroc-,jersey4 ,history of ,poland ,china4 ,history of ,chester ,white4 ,history of ,berkshire4 ,history of ,hampshire4 7#c7 ,roll call1 answered by naming essentials for a healthy herd4 ,talks on3 ,mineral matter in the ration4 ,sanitary hog houses4 ,individual hog houses vs4 the colony hog house4 ,dipping hogs4 ,demonstration3 ,making an individual hog house1 using blackboard or model4 7#d7 ,roll call1 answered by naming forage crops suitable for swine4 ,talks on3 ,alfalfa pasture4 ,rape4 ,other kinds of pasture4 7#e7 ,roll call1 answered by naming feeds suitable for swine4 ,talks on3 ,home grown feeds4 ,feeds that must be purchased4 ,demonstration3 ,blackboard explanation of nutritive ratio of a feed or a ration4 7#f7 ,judging contest3 ,each member to place three hogs4 7,basis of award3 placing1 #ej2 reasons1 #ej47 ,,references ,,on ,,pigs 7,books7 ,productive ,swine ,husbandry--,day4 ,no4 #a4 ,swine in ,america--,coburn4 ,no4 #b4 ,the ,hog ,book--,dawson4 ,no4 #c4 ,manual of ,farm ,animals--,harper4 ,no4 #d4 ,pigs for ,profit--,walker4 ,no4 #e4 ,swine--,dietrich4 ,no4 #f4 ,feeds and ,feeding--,henry and ,morrison4 ,no4 #g4 ,judging ,farm ,animals--,plumb4 ,no4 #h4 ,principles and ,practices of ,judging ,live ,stock--,gay4 ,no4 #i4 7,bulletins7 ,bul4 #aji4 ,the ,location1 ,construction1 and ,operation of ,hog ,houses4 ,agr4 ,exp4 ,sta41 ,urbana1 ,ill4 ,no4 #aj4 ,bul4 #adg4 ,pork ,production4 ,agr4 ,exp4 ,sta41 ,lincoln1 ,neb4 ,no4 #aa4 ,bul4 #abd4 ,fattening ,hogs in ,nebraska4 ,agr4 ,exp4 ,sta41 ,lincoln1 ,neb4 ,no4 #ab4 ,bul4 #acf4 ,forage ,crops for ,swine4 ,agr4 ,exp4 ,sta41 ,ames1 ,ia4 ,no4 #ac4 ,bul4 #adc4 ,hogging ,down ,corn--,a ,successful ,practice4 ,agr4 ,exp4 ,sta41 ,ames1 ,ia4 ,no4 #ad4 ,bul4 #aaj4 ,forage ,crop ,rotations for ,pork ,production4 ,agr4 ,exp4 ,sta41 ,columbia1 ,mo4 ,no4 #ae4 ,farmers' ,bul4 #bje4 ,u4 ,s4 ,dept4 of ,agr41 ,washington1 ,d4 ,c4 ,no4 #af4 ,,part ,,iv ,,the ,,home ,,project ,,notebook ,,pig ,,raising ,,project ,,record ,year ,name ,p4 ,o4 ,box ,route ,county ,name of ,club ,school ,dist4 ,no ,teacher ,club ,leader ,,pig ,,project ,,study ,,outline#i ,the following outline may serve as a guide to each pupil in the study of his project1 or it may be used by the class as a whole in their discussion of the subject3 7,each pupil should write the answers to the questions47 ,i4 ,shall ,i raise pigs for my project8 #a4 ,do ,i like pigs8 #b4 ,is this section suited to the profitable production of pork8 #c4 ,do pigs fit in well with our farm management plan8 #d4 ,is cholera or any other disease likely to prevent profits8 ,,ii4 ,what shall be my aim in raising pigs8 #a4 ,shall ,i feed one or more pigs during the summer to market in the fall or winter8 #b4 ,shall ,i aim toward building up a pure-bred herd for breeding purposes8 #c4 ,shall ,i make a combination of the aims above8 ,,iii4 ,how shall ,i get a start8 #a4 ,shall ,i buy one or more young pigs8 #b4 ,shall ,i buy a sow which has been bred8 #c4 ,shall ,i buy pure-bred pigs or grades8 #d4 ,what breed shall ,i buy8 #e4 ,do ,i know the points of a good pig8 ,,iv4 ,can ,i give breeding animals proper management8 #a4 ,do ,i know how to manage the boar and sow at breeding time8 #b4 ,can ,i give a brood sow the proper care8 #c4 ,can ,i manage sow and pigs properly at farrowing time8 ,v4 ,how shall ,i care for young pigs8 #a4 ,what attention do they need before weaning8 #b4 ,what care and feed shall ,i give them after weaning8 #c4 ,what is the best method of weaning8 #d4 ,shall ,i allow my pigs to run in a pasture1 or shall ,i feed them in a pen8 #e4 ,what crops shall ,i raise for my growing pigs8 #f4 ,what special care will my pigs need in summer8 ,,vi4 ,how shall ,i fatten my pigs for market8 #a4 ,what records shall ,i keep that ,i may know how much the pork ,i am producing will cost8 #b4 ,at what age will fattening for the market be most profitable8 #c4 ,what is the most satisfactory ration ,i may feed for fattening8 #d4 ,what methods of feeding shall ,i use8 ,,vii4 ,how shall ,i care for my pigs during the winter8 #a4 ,what is the most satisfactory method of feeding for maintenance during the winter8 #b4 ,what special care will my pigs need in winter8 ,,viii4 ,what kind of hog house shall ,i build8 #a4 ,what factors shall ,i keep in mind in building a hog house8 #b4 ,can ,i afford an elaborate house8 #c4 ,can ,i make a plan for such a house as ,i need and build it8 ,,ix4 ,how can ,i prevent disease8 #a4 ,do ,i appreciate the importance of cleanliness and sanitation8 #b4 ,will ,i give the pigs a chance to keep clean8 #c4 ,do ,i know how to prevent such common ailments as scours1 worms1 and lice8 #d4 ,do ,i know the nature of hog cholera1 how to handle a case of infection1 and how to prevent such infection8 ,the pupil is urged to answer all questions1 make all records1 describe all operations1 and give all results called for in the calendar of monthly activities on the following notebook pages4 #a4 ,breed of hog #b4 ,sex #c4 ,name of hog #d4 ,is it pure-bred8 #e4 ,is it registered8 #f4 ,if so1 give its number #g4 ,date record started #h4 ,age of hog at that time #i4 ,value at that time #aj4 ,weight at that time #aa4 ,about how many minutes did you spend each day caring for your pig8 #ab4 ,how many hours does this amount to for the whole project8 ,i state upon my honor as a ,pig ,club member that ,i have answered all of the questions as correctly as ,i am able4 7,signed7 ,date when record is finished3 ,,registration ,,record ,sow ,service ,boar ,date of ,date of ,no4 of ,remarks ,service ,farrowing ,pigs ---------------------------------------- ---------------------------- ,name ,no4 ,name ,no4 ---------------------------------------- ---------------------------- ,queen's ,model #acbga;,big ,lad #bfhc;,jan4 #a1 '#ah;,apr4 #bb1 '#ah #aj ,all ,o4,k4 ---------------------------------------- ---------------------------- ,,history ,,and ,,description ,,of ,,the ,,breed ,,selected ,,feed ,,record ,each time any feed is weighed out the kind and weight should be entered below4 ,by weighing out a sack of feed or several bushels of grain at a time1 this can be simplified4 7,use the standard prices in figuring cost of feed1 pasture1 grazing crops1 and waste47 ,value ,date ,kind of ,feed ,pounds of ,feed ------------ ,dollars,cents ---------------------------------------- ---------- ,totals ---------------------------------------- ---------- ,give ,record for ,wastes in ,space ,below4 ,average ,no4 ,total ,no4 ,value ,kind of ,waste of gallons of gallons------------ per day per month ,dollars,cents ---------------------------------------- -------- ,totals ---------------------------------------- -------- #a4 ,what kind of pasture did you use8 #b4 ,for how many months did your pig run on pasture8 #c4 ,did you cut green feed for your pig8 #d4 ,if so1 for how many months8 ,dollars,cents ---------------------------------------- ---------- ,total value of pasture ,total value of green feed ---------------------------------------- ---------- ,,record ,,of ,,weights ,,by ,,months ,if scales can not be obtained1 all except the first and last weights of the pig may be estimated4 ,month ,weight in ,pounds ,gain in ,pounds ---------------------------------------- -------- #a #b #c #d #e #f #g #h #iaj #a #b #c #d #e #f #g #h #iaj ,first ,second ,third ,fourth ,fifth ,sixth ,seventh ,eighth ,ninth ,tenth ,eleventh ,twelfth ,total ---------------------------------------- -------- ,,standard ,,prices ,,of ,,feeds ,,to ,,be ,,used ,,in ,,keeping ,,records ,write to your state club leader for the standard prices to be used for feeds4 ,if such are not available1 use local prices which may be obtained from elevators1 feed stores1 or local papers4 ,for purposes of comparison feed prices should be uniform for a club or class4 ,,financial ,,statement ,,and ,,summary ,,note4--,do not fill this page until the project is finished4 ,,expenses ,value of pigs at beginning ,value of pasture ,value of green feed ,value of feed ,value of kitchen or other wastes ,amount of labor1 hrs4 ,value of labor at #aj cents per hour ,total expense ,,receipts ,,note4--,use only spaces that apply to your pig4 ,final value meat hog1 lbs41 at per lb4 --or-- ,if a pig for breeding purposes1 its weight in lbs4 and value ,total receipts ,,summary #a4 ,weight at beginning lbs4 #b4 ,weight at end of project lbs4 #c4 ,total gain in weight lbs4 7,subtract answer to ,no4 #a from answer to ,no4 #b47 #d4 ,number of days fed ,average daily gain lbs4 7,divide answer to ,no4 #c by answer to ,no4 #d47 #e4 ,cost per pound of gain 7,divide cost of feed by total gain in weight47 #f4 ,final net profit 7,subtract total expenses from total receipts47 #g4 ,at what fairs did you show your pig8 #h4 ,did you win a prize8 #i4 ,what were they8 ,,answers ,,to ,,notebook ,,questions ,,the ,,story ,,of ,,my ,,pig ,,note4--,write your story on sheets the size of these and correct it carefully before copying it into this book4 ,insert a picture of you and your pig together1 if possible4 ,use the following questions as suggestions in writing your story4 ,use some other title if you prefer3 ,why are you a ,pig ,club member8 ,how did you get your pig8 ,what did you name your pig and why8 ,why did you select this breed8 ,why are pastures or green crops important in pig raising8 ,did your pig drink much water8 ,how did you weigh your pig8 ,how did you feed your pig8 ,when did you feed your pig8 ,what did you feed your pig8 ,how did you spend your time with your pig8 ,did your pig become a pet8 ,who visited you and told you how to care for your pig8 ,what did you see and learn at the pig show and prize contest8 ,why are well-bred pigs better than scrubs8 ,what are you planning to do in the ,pig ,club work next year8 ,what have you learned about pigs8 ,what kind of a boy makes a good ,pig ,club member8 ,,the ,,story ,,of ,,my ,,pig ,,reference ,,reading ,i ,,have ,,done 7,references are numbered on last page of this book47 ,reference ,no4 ,pages ,read ,your ,opinion of the ,matter ,read ---------------------------------------- ---- ,no4 #a #ab-bf ,good1 etc4 ,,footnotes #a ,a kind of flesh meal prepared from refuse meat1 entrails and other wastes that accumulate in slaughter-houses4 #b ,any form of fodder or food1 rich in nitrogenous elements and containing a relatively smaller proportion of fibrous matter and water than coarse fodder or 8long feed40 #c ,courtesy of ,w4 ,kendrick1 ,state ,club ,leader1 ,west ,virginia4 #d ,credit is due the ,universal ,portland ,cement ,co4 for this material4 #e ,paragraphs #aa and #ab are taken from ,u4 ,s4 ,dept4 of ,agr4 ,bull4 #ebg4 #f ,taken from ,pig ,club ,instructions1 prepared by ,george ,e4 ,bray1 ,industrial ,engineer1 ,extension ,division1 ,kansas ,state ,agricultural ,college1 ,manhattan1 ,kans4 #g ,this or the simpler mixture recommended in the project calendar may be used4 #h ,credit is due ,mr4 ,e4 ,c4 ,lindeman1 ,state ,club ,leader of ,michigan1 for this material4 #i ,courtesy of ,c4 ,h4 ,lane1 ,states ,relation ,service1 ,u4 ,s4 ,dept4 of ,agriculture4