I came across this old account of hogging off corn recently. Since I was already thinking this might be a good idea as I blogged about a couple of months ago it seemed a good addition to my previous post.
HOGGING OFF CORN FIELDS - J.M. MILLIKIN, in the National Live Stock Journal 1897
am aware that the people who reside in the East, where grain is high,
will be greatly shocked to think that any one would presume to say
anything in behalf of such a 'lazy, wasteful, and untidy' mode of using a
crop of corn. Indeed western men can be found who will denounce the
unfarmer-like proceeding in unmeasurable terms. But let us see if
something cannot be said in support of what some may regard as a very
"In managing our farming operations, there are two things that should not be lost sight of:
"First - We should aim to so manage our affairs as to realize a good profit on our labors and investment; and "Secondly - To so cultivate our land as to maintain, if not to increase, its productiveness.
you have a field of corn of a size suited to the number of hogs you
intend to fatten, supplied with water, there is no plan you can adopt of
feeding said corn to your hogs that will produce better results than by
turning your hogs into the filed, where they can eat at their pleasure.
As a rule, the weather is generally good in September and October. If
so, there will be no loss of grain, while the saccharine juice of the
stalks will contribute somewhat to the improvement of the hogs. The
expense of gathering the corn, and in giving constant attention in
feeding, is quite an important item to any man who has other pressing
work to perform. Besides hogs turned into a field for fifty or sixty
days are likely to do better than they will do under any other ordinary
" There is no plan of using the products of a
corn field better calculated to maintain its fertility than the hogging
off process. Everything produced off the ground is returned to it; and
if the proper mode is adopted of plowing everything under in the fall,
the soil will be improved rather than impoverished. This is my theory
upon the subject, which is sustained by my experience and observation,
and which I have occasionally urged on the attention of others.
very few days since I was in conversation with some farmers upon this
subject, when a very reliable, careful, and excellent farmer gave this
account of his own experience, which I give, with the remark that his
statements are entitled to the fullest confidence. He said: 'I have
cultivated one field eleven successive years
in corn, and every fall turned in my fattening hogs, and fed it off. My
crops of corn rather increased than diminished. In the spring, after
feeding off the corn for eleven years, I sowed the field in spring
barley. I had a crop of forty bushels per acre. I plowed the stubble
under, and sowed the same field in wheat. The next harvest I had a crop
of wheat of forty-two and a half bushels per acre'
"Thus you have the theory, the practice, and the result, of the hogging off process."
couple of Mr. Milikin's points stand out to me. He brings up the fact
that if the pigs are hogging off corn the farmer doesn't have to concern
himself with harvesting the crop or the daily chore of feeding the hogs.
That almost convinces me right there!
He also points out the
value of manure as fertilizer. This is one of the factors almost never
taken into account in modern agriculture.
With both fuel and fertilizer prices on the rise it looks like a "no brainer" to me!
What does 2011 hold for you? What does it hold for the United States? It
would be really nice if we could answer those questions definitively.
However, we all know that's impossible. No one can tell the future with
certain accuracy. We can tell the season though [more]
You might remember a few years ago the big scare with tainted pet foods.
Many animals died and practically every kind of dog food you could
think of was pulled of the shelves until it could be sorted out.
turned out to be a poison called melamine was added. The pet food
contamination was widely publicized but what many people didn't know was
it also affected the livestock industry as well. [More]
first heard of full spectrum lighting several years ago. Full spectrum
lights are the closest light to natural sunlight available. It got me to
thinking about how it would effect livestock during the long days of
winter here in Ohio.
The main thing I was pondering was would it
make a difference in piglets that are born in the early winter? I kept
researching and came to the conclusion it would. Here is what one study
Scientists have discovered a new receptor in the eye that, among other things, monitors your biological clocks.
from the other photoreceptors in your eye that allow you to see, this
"third eye" responds differently to light by sending signals to your
brain's hypothalamus, thus regulating your production of melatonin,
which in turn controls your body's circadian rhythms.
experimented with lamps emitting different wavelengths of light on
workers toiling in the high-stress environment on one floor of a health
insurance call center. In comparison to co-workers on other floors,
they felt more alert, and the quality of their work improved too. The Independent September 26, 2006
Tamworth Pigs in the Sun
I'm always striving to mimic nature, this new technology of full
spectrum lighting seemed like a good fit for our farm. I first bought
some bulbs from BlueMax Lighting(tm) and used them in my home.
immediately noticed that after getting up in the morning and sitting
under the full spectrum lighting I felt in a better mood. That was
enough to convince my wife! Seriously, the only way I can describe it is
I felt much like I do when I get up and go out on the deck and have a
cup of coffee on a bright sunny morning. You start remarking how nice of
a day it's going to be and get motivated to "get something done".
Another reason my wife was convinced I should keep them!
a much whiter light than the yellow light bulbs we were using. Even
though the evidence I experienced was anecdotal, I didn't need anymore
convincing that there was something to this full spectrum lighting.
Some other benefits that are cited by proponents of full spectrum lighting is:
Enhanced mental awareness, concentration and productivity ...
Superior visual clarity and color perception ...
Better sleep ...
Super-charged immune system ...
More energy ...
Reduced eye strain and fatigue with a glare-free and comfortable reading environment ...
Greater learning ability and intelligence ...
Whether or not it actually has all these benefits, I'll leave up to you to decide.
pigs haven't told me they're in a good mood or feel like they have less
eye strain, but I can tell you this, it's another weapon in my arsenal
to keep our new piglets healthy and growing when they are born in the
dead of winter or when the days are getting short.
lighting is also a good way to keep milk production up with our goats.
This is an area where you need to be careful. If you introduce full
spectrum lighting too early in the Fall as days get shorter, you're
goats may not breed. The shorter day for seasonal breeding goats is what
I wait until I'm sure they are bred and then use the lights.
else I've learned is full spectrum lighting in the hen house will
definitely keep our laying hens going strong when they would typically
stop laying eggs.
Years ago the farmer's wife would mix up hot
mash to help keep the hens laying through the cold winter. We now know
that it's more the deprivation of light that slows or even stops egg
production. Chickens need between 14 and 16 hours of light. I set mine
on a timer so they get light earlier in the morning and then later at
night. Light also effects the molting period of chickens. It's a natural
function of chickens to molt so we allow our chickens to molt and egg
production ceases at that time to allow the hens to recuperate.
So if your hens are getting sluggish put some full spectrum bulbs in the hen house and watch what happens.
If you or your spouse are in the winter doldrums put some in the house too! (that won't help the egg layers by the way)
So to sum this one up, try some full spectrum lighting where you think you need it most and see what happens for yourself!
wonder how you keep grass-fed pigs and chickens eating grass in the
winter? The main way of course is to feed hay. We feed all our stock hay
in the winter including the chickens. Old breed chickens will scratch
through good hay and eat a bit of green material but I love finding ways
to trick them into eating more!
When you're dealing with
animals that aren't herbivores this can be tricky. Our older pigs will
eat good hay very well. Notice I said good hay. There is a lot of stuff
sold these days with the term "good hay" used and if you were to check
the protein content you would find it's not that great.
digressing into a blog post on how to determine if hay is good enough
for your particular livestock, let me just say find a good farmer you
can trust if you don't make your own hay and buy from them.
feed a lot of Alfalfa mainly because it's available here in Ohio and if
I'm going to spend much money on hay I want something that is going to
be nutrient dense. So when you're spending hard earned money, it almost
sickens you to think it's getting wasted.
Feeding hay on the
ground is the best way I know to waste it. Unless you have some good
grass hay and use it to bed pigs also. I learned this from Walter over
at his blog. Walter and his family are the real deal when it comes to sustainable farming and raising pigs on pasture.
one thing that's always bothered me is when feeding good, leafy,
Alfalfa hay, is the amount of leaves that drop off every time you handle
it. Some hay is worse than other, but no matter what you lose some
every time you handle it.
For instance I bust a bale open and
head for the goats with a couple flakes and as I'm picking it up I see
what looks like TONS of dust size green leaves falling onto the ground
when I separate it from the bale.
After a few days of feeding the
goats the hay rack has about 3 or 4 inches of this green material
laying in the bottom and they will not eat it.
Alfalfa Rack for Pigs
way with the hogs. I feed them in hay racks I made based on the old
ones used back years ago which have a trough built in the bottom to feed
grain. This also helps keep hay off the ground where it is quickly
trampled in by the pigs feet. (See picture). I could have tromped out
and taken a picture of one of my own, but it seemed easier to keep
drinking coffee and use one I already had on the computer!
hay racks also end up with green hay dust in them about 4 or so inches
deep. If you're feeding something besides Alfalfa, it's called hay seed.
I suppose you could call this stuff hay seed too but I never had a
problem cleaning out hay seed and throwing it on the ground. But I can
not bring myself to do that with this nice green rich looking product!
It's actually home made alfalfa leaf meal.
So I found another use
for it...I now take it out and put it in a five-gallon bucket and feed
it back to the chickens and young pigs.
I say young pigs because
the younger the pig, the less green material they are willing/able to
consume. As pigs get older they are much better at utilizing roughage.
chickens get hay on the ground in the coop but they really don't eat as
much as I wish they would. So...I mix this dust or hay seed or alfalfa
leaf meal or whatever you care to call it with the chicken feed.
Home Made Alfalfa Leaf Meal
way with the young pigs. I mix it in the self-feeder and it gets eaten
instead of wasted. I have checked the feeders after mixing it in and it
is gone, no picking around it, they eat it. So I'm thrilled to take
something it used to kill me to waste and feed it, since that's what I
bought it for to begin with.
We don't grind our own feed, but if
we did, it would be perfect to toss in the grinder when batching feed.
Alfalfa meal has been used as both pig and chicken feed in years gone by
but not so much now. The old trio mixture for pigs contained alfalfa or
other legume hay.
We do the same thing with the hay the goats
pull out and drop on the ground around the rack. Gather it up and throw
it to the hogs. Just one more reason why farms should practice
What one won't eat another will. Especially with a bit of trickery!
Tamworth is probably the purest of the modern breeds of swine, it
having been improved more largely by selection and care than by the
introduction of the blood of other breeds.
One historian claims
that the foundation stock was introduced into England from Ireland by
Sir Robert Peel about 1815, but others speak of it being plentiful in
the Midland counties of England previous to that date. Sir Robert Peel
is said to have maintained a herd of this sort near the town of Tamworth
(from whence the breed takes its name), in South Staffordshire, until
the time of his death, in 1850. During a long period the breed was
little seen outside of the counties of Leicestershire, Staffordshire and
Northhamptonshire. It was at that time a dark red and grisly animal
that was able to thrive on pasture during the summer and beachnuts and
acorns found in the forests, during the fall and early winter. The
original stock was long in limb, long and thin in the snout and head,
and flat in the rib. The pigs were active, hardy, good grazers and very
prolific, but were slow in maturing. Being rather spare in body they
carried very little fat, and when fatted and slaughtered they are said
to have produced a large proportion of flesh.
Tamworth Sow circa 1914
later times, after the country had become enclosed and the land began
to be brought under cultivation, a quieter pig, with a greater
disposition to fatten was desired. In the effort to produce such an
animal, crosses of pigs having a strong infusion of Neapolitan blood
were introduced. It is also said that a few breeders used a white pig
that had been improved by Bakewell. The result of the mixture was a
black, white and sandy pig. In the hands of of breeders in certain
districts of Staffordshire all but the the red or sandy colors were bred
out, and pains were taken by selection to increase the feeding
qualities of their pigs, and by the middle of the last century a very
desirable class of pig had been evolved. It is claimed on good authority
that a sow of the Tamworth breed won first prize at the northampton
show in 1847 in a class which included Berkshire, Essex, and other
Fortunately the class of men who had undertaken
the improvement of some of the other breeds, by sacrificing almost
everything to an aptitude to fatten, did not undertake the Tamworth,
hence the preservation of the length and prolificacy of the breed.
Improvement was accomplished by reducing the length of limb, increasing
the depth of body, and improving the feeding qualities of the animals.
Tamworth Barrow circa 1914
a number of years previous to 1870 the breed received comparatively
little attention outside its own home. About that time the bacon curers
opened a campaign against the then fashionable, short, fat and heavy
shouldered pigs, which they found quite unsuitable for the production of
streaked side meat for which the demand was constantly increasing. The
Tamworth then came into prominence as an improver of some of the other
breeds, in which capacity it was a decided success owing to its long
established habit of converting its food into lean meat. This breed at
once assumed an important place among the best sorts in Britain. The
Tamworths were given a separate classification at the Royal and other
British shows about 1885. In general outline they are long, smooth and
fairly deep, having a moderatly light fore end and deep ham; their
carriage is easy and active on strong, straight legs. In color the
Tamworth is golden red, on flesh-colored skin, free from black spots.
Tamworth belongs to the large breeds, reaching weights almost equal to
the Yorkshire. Mature boars in show condition should weigh from 650 to
upwards of 700 pounds, and the sows about 600 to 650 pounds. Sows and
barrows that are wisely and well reared are ready for the packers at
about 7 months of age, weighing from 180 to 200 pounds.
points of excellence for the Tamworth, as in the case of the improved
Yorkshire, should conform as nearly as possible to the requirements of
the bacon trade, without overlooking constitutional vigor and easy
feeding qualities. - J. B Spencer B.S.A., July 1914
A crucial element of life. We spend hundreds even thousands of dollars
to ensure we have clean pure water for ourselves and our families. It
makes up 75% of our bodies.
What about our livestock? How clean is the water you provide for your animals?
In the past I've been guilty of looking into a water trough and thinking "wow that might need a good cleaning!"
are constantly washing their noses off in the water and dropping feed
into the trough. If left unattended it's not long before you'll have
some sort of anaerobic bacteria growing in the water.
This spells trouble for livestock. A good question to ask yourself is "would I drink out of that?"
of the major battles in keeping any type of farm animal healthy and
growing is managing the "bad bacteria" levels in the animals system.
This is one of the reasons that sub-therapeutic antibiotics are used so
heavily in modern agriculture. They help keep the animal healthy and
promote growth through the reduced bacterial load in the animal's gut.
course antibiotic over-use is fraught with side effects. Two that come
to mind are residues in the meat and manure and they wipe out most of
the good bacteria with the bad.
I posted about how we introduce good bacteria into our animal's system here. In this post I only gave a part of our system to manage bacteria...how to introduce new good bacteria.
me pause here and say I'm not a veterinarian nor am I a chemist. Please
study out these concepts for yourself and make your own conclusions
based on your study of the facts.
If all we ever do is
kill bad bacteria, as in the case of antibiotics, we end up with a very
compromised immune system. So much so that if the antibiotics are
stopped there is a huge risk of illness until the good bacteria is
re-established. If you are taking antibiotics personally you might want
read the previous post.
Aerobic versus Anaerobic
Good bacteria is aerobic. In other words, they flourish in high oxygen environments.
Bad bacteria is anaerobic and cannot survive in the presence of oxygen.
when we study the natural order of things we find laws at work to to
help us keep our animals healthy. The closer we can mimic nature the
better. That's the essence of natural farming.
Food Grade Peroxide
was first introduced to the idea of using hydrogen peroxide (H202) for
something other than dumping it on a superficial wound more than 20
Peroxide is water with an extra oxygen molecule
attached to it. H202 - notice the extra 2? Now think back to our aerobic
vs anaerobic bacterias.
What if we could foster an environment
that encourages the growth of good oxygen loving bacteria and
discourage bad oxygen hating bacteria?
Hydrogen peroxide has
been touted to cure almost everything known to man. Does it work? I
have no idea. I encourage you to study for your self and draw your own
Remember the watering trough way back in the beginning of this post? Let's go back there.
we need to clean and disinfect things around here such as watering and
feeding equipment we wash it with a solution of peroxide.
Most folks would stop there. It's clean, now put some fresh water in and go about your business.
hopefully killed all the bad bacteria in the watering trough but what
if we could encourage it to stay dead and encourage the growth of good
bacteria if there is any present?
That's where hydrogen
peroxide comes in. We use a solution of 35% food grade and add a tiny
amount to all our watering troughs on a regular basis. (Roughly 25-30
A word of caution here: peroxide in concentrated amounts is caustic and will take the hide off your fingers on anything else you dump/spill it on.
Using peroxide as a water treatment is not new and you can find studies around the net on both poultry and swine.
Other sites have information about health benefits from hydrogen peroxide.
Here are some of the claims.
hydrogen peroxide has been used for cattle, an increase in milk
production and an increase in butterfat content have been reported.
Farmers have also reported less mastitis in their herds. Hog farmers
have reported their hogs using less feed and a shorter growing time (as
much as 30 days less). Turkey and chicken growers reported increased
weight per bird using less feed. A man in Wisconsin said he has had
the best reproduction rate of his buffalo by using hydrogen peroxide
in their drinking water.
Some animal research indicates that
when hydrogen peroxide is given orally, it combines with iron and
small amounts of vitamin C in the stomach and creates hydroxyl
radicals. The rule of thumb is adding 8 oz. to 10 oz. of 35% hydrogen
peroxide to 1000 gallons water. Chickens and cows have remained healthy
by using 8 ounces of 35% Food Grade hydrogen peroxide in 1,000
gallons of drinking water @ 30 ppm. Hydrogen peroxide application into
well water, or city water can best be accomplished by a metering
device / injector, which keeps the application more constant and
thorough, although manual application works just as well. If you do
not have an metering device, start out by using 1 teaspoon of 35%
hydrogen peroxide in the animal's drinking water. This same ratio is
used for all farm animals: cows, pigs, poultry, sheep, goats, rabbits,
birds, etc. http://www.drinkh2o2.com
I believe hydrogen peroxide is working on our farm as another way to
keep all our livestock healthy, I can only tell you our experiences here
at Spring Hill Farms.
In my last post I discussed why we don't use chemical wormers. In case you missed it, you can read it here.
So naturally the question arises so what do you use to combat parasite loads in your livestock?
For us at Spring Hill Farms it is a three pronged approach.
1. We use several natural wormers. 2. We practice rotational grazing. 3. We breed for parasite resistance.
talk about breeding for parasite resistance. In my opinion much of the
livestock in America has been genetically developed for many traits but
few of them have anything to do with sustainable farming.
instance a major trait in pork production has been to reduce the fat
content and a campaign was started to market pork as "the other white
The show circuit for pigs focuses on fitting them to
please the latest whims of the judges. The same for goats, dairy cows,
beef cows etc.
The sustainable farmer has an entirely different
set of goals. We look for several traits in our stock that are necessary
for a profitable operation. One of them being all around low
maintenance. Or as I like to say 'we breed tough animals.'
That doesn't mean we abuse them, it means we look for stock that has a lot of good old fashion instincts that animals should have.
for resistance to parasites means keeping a close eye on your stock and
employing every method you know to use to keep them healthy without
resorting to chemical wormers.
When you find animals that can't
cut it you cull them. Or alternatively, you assist them as little as
possible with chemical inputs with the goal of weaning them off.
are much easier than other types of livestock because of the amount of
animals you can work with. Ten or so pigs in a litter and two litters
per year can give you a lot animals to work with.
As one fellow
says breed the best and eat the rest. The goal is to produce offspring
that need less help and doing this each generation will eventually get
you some tough parasite resistant animals.
It's took us about
five years before we really saw good positive results with pigs. I think
with goats unless you have a large herd it will take much longer.
experience with dairy goats are they can be fragile animals. Which I
think is in some part their nature, and in some part breeders who have
never really bred for traits that the low input, sustainable, natural
farmer finds important.
We went with Purebred Oberhasli because I felt they fit our farm model. Now can we breed the traits we want? Time will tell.
One of the positives we have found Hoeggers goat supply has an all natural wormer that is working well.
From Hoegger website: The
original, all natural, herbal wormer is compounded especially for
goats. This wormer contains no artificial chemicals and is non-toxic and
non-sickening. Safe for kids & pregnant does. No milk dumping or
withdrawal time for slaughter. 200 doses in every pound of wormer.
area we focus heavily on is rotating pasture. We try to keep pigs on a
pasture no longer than three weeks and two and a half is better. Once we
move them off we run pastured poultry across the field and then let it
rest for five to six weeks.
Sunshine and time is the best way to
break parasite cycles on your farm. If you are constantly exposing your
stock to parasites it will be tough to keep them from becoming over
loaded and in need of treatment.
For goats that means keep them
from grazing off the ground. Have plenty of high weeds and browse for
them to eat up and away from parasites. Never feed hay on the ground or
use feed bowls that sit on the ground.
A product we have used with great success is Perma Guard,
which is a brand name for Diatomaceous Earth. While there are those who
swear by Diatomaceous Earth and those who say it's total bunk, we have
found it a good piece of the puzzle in our fight against parasites.
key is to use it constantly. We mix it in our feed for pigs and a
couple table spoons a day in the goat's feed when they are on the milk
Another product we use on pigs is garlic.
Besides being a natural wormer, garlic is also a good broad base
anti-viral. This something we will use on breeding stock rather than
There is a product on the market that is called garlic barrier which is for sheep and possibly goats but I wonder about off tasting milk in dairy animals. Crystal Creek also sells a wormer we have used for pigs with good results. Another I have not tried but have heard some good comments is Verm-X.
The bottom line is we have many choices other than conventional chemical wormers.
have said they think that some of these natural products are too
expensive. I say looking for the cheapest way to raise livestock is one
reason agriculture is in it's current state.. You can't shortcut
As with all forms of natural or organic farming, it
takes more management than inputs to keep the farm healthy, happy, and
At Spring Hill Farms we try to do things as close to natural as we can. To us that means no chemical wormers.
realize many farms do use chemical wormers. I also know small farms or
organically oriented farms many times use chemical, commercial wormers.
have used them in cases where stock was not responding to natural
methods. By that I mean in the early years when we first started
breeding Tamworth pigs we had some that did not do well in our type of system.
got a parasite load that caused them to drop weight and if we would
have let it go they would have been stunted or even sick enough to die
from the worms. Although this only happened twice we pulled them off the
pastures and chemically wormed them, got them well, and then sold them.
experience tells me you can selectively breed for parasite resistance.
But that's only one piece of the puzzle. Poor management will trump even
the best genetics. You can take some of my Tamworth Hogs and put them
in a small lot that eventually turns to dirt and manure and you could
very likely expose them to enough of a parasite load to end up with
major drawback to killing these parasites with chemicals is that they
tend to mutate very quickly in order to survive the onslaught, so new
and more powerful chemicals have to be developed to kill them, and the
cycle continues. If you are over using wormers it is even worse.
recently spoke with someone about goats and they said that for round
worms in goats the product SAFEGUARD is not effective in almost all of
the United States because the round worms have become immune to it.
me parasite resistance is one reason to avoid chemical wormers. I have
seen research that indicates the wormers once they pass through the
animal ends up in the soil. I don't want parasiticides in my soil.
product on the market is Ivermectin. While I certainly am not even
close to an expert on any of these products natural or chemical, it just
doesn't seem right to me that I can give my pigs a dose of Ivermectin
and it not only kills the internal parasites, it also rids them of
external parasites. I'm not sure how it does this, but it seems like the
stuff actually poisons the critters through the skin. Not something I'm
comfortable eating later on.
Which brings me to my next point.
I'm not comfortable with the fact that my pork, beef, or chicken may
have parasiticide residue in it. Now I know the research that has been
done to indicate that it's is minimal and it's harmless. But I say err
on the side of caution.
Scientific cleverness is what has caused
many of the messes in modern agriculture. I look at it this way, if it
is safe to consume or there is no residue even present by the time it
gets to the table, great! All the people consuming this type of meat are
at no risk.
But if it is harmful as we may find out down the road, I'm not effected nor are my customers because we don't use them.
Next time I'll talk about our approach to parasite control here at Spring Hill Farms.
In the building up of fertility, especially on the poor
light-land farm, there is no animal more effective than the pig. Though
I would not suggest that the pig is an essential part of fertility building, there is no quicker or more economical contributor to soil fertility - Newman Turner.
I first read this a light bulb came on! I could use pigs to increase
the fertility of my soil. I was already pasturing pigs when I came
across the writings of Newman Turner.
I regard him as one of the pioneers of organic farming and low input farming methods.
land is all part of a dairy farm that was abandoned nearly forty years
ago. This left our part of the farm basically multi-flora rose and 30+
year old trees.
As we began clearing off trees and brush, it was
amazing the pasture grasses that begin to appear. Dormant for probably
thirty years and the sun brings them to the surface.
electric fencing and kept the pigs in small enough lots that they would
first eat down anything they wanted and then they began to root up the
soil while fertilizing it as well.
As someone said (maybe Joel Salatin) pigs have a plow on one end and a manure spreader on the other.
In the last several years we have succeeded in restoring a lot of pasture using only pigs as fertility.
have used the tractor and brush hog to take out some of the larger
multi-flora rose and brush that the pigs didn't root out. We are now
getting ready to selectively remove some of our wild cherry and
Since we are going to plant some open pollinated corn this Spring for the pigs to "hog down",
I am going to have the soil tested. It will be interesting to see what
the pigs and chickens have been able to accomplish as far as soil
The practice of letting pigs eat the corn from the stalks is a good alternative way of finishing pigs. It is a great labor saving practice because instead of having to pick the corn the pigs do the picking! It was a popular method in the early 1900's as corn harvesting was much more labor intensive than it is now.
It works well today if you don't have all the equipment to harvest the corn and store it. (which I don't) You basically turn the hogs into the corn when it's ready to pick. The corn can be higher moisture than it would be if storing so there is also the savings of drying the corn.
Another advantage is the hogs are distributing the manure through out the field so there is no cleaning the barn. This is something we do year around as I hate cleaning barns. All our pigs are on pasture Spring, Summer, Fall and Winter.
It is best if the fertilizer is spread by the animals verses having to do it with equipment. With fuel costs on the rise constantly, I figure why go that route when the pigs can do it themselves.
Some disadvantages to this type of feeding is you will have some waste. The best way seems to be allow the pigs access to small sections of the field at a time so they don't wander around knocking corn down and not eating it. This is easily accomplished by using electric fencing.
Chickens help clean up so a few laying hens running around are a good way to keep waste to a minimum. They will also add to the manure and they have a higher nitrogen content to their manure so it helps in that way as well.
Another disadvantage is the pigs should have some size to them when you turn them in as corn alone is good as a finisher. The last eight weeks or so of the pigs life before slaughter is best so timing is an issue.
I plan to plant open pollinated corn this Spring and seed dwarf essex rape or maybe field peas or perhaps both in the corn. Both of these are high in protein whereas the corn isn't so this should help balance the ration. I hope that this will enable me to run the pigs at a slightly younger age for a longer time period. Maybe run some smaller pigs to help clean up after the bigger ones? I found a open pollinated seed corn that does well in Ohio. You can visit their website here.
Plus we will be feeding fresh goats milk so the pigs should do quite well.
One of many reasons why we like pigs here at Spring Hill Farms, they are so versatile.
Along with the fact that I'm convinced raw goats milk is an excellent
health food for my family, I'm also using the goat's milk to supplement
the pigs diet.
Ruminant animals are excellent converters of grass into healthy meat and milk. According to Paris Reidhead in an article titled CLA's and Omega 3's: Pastured Health Benefits Passed Transferred to Humans.
Milk from grass-fed cows has hidden benefits
Until recently, all of the experiments demonstrating the
cancer-fighting properties of CLA have used synthetic CLA. To see
whether the CLA that occurs naturally in cow’s milk has similar
cancer-fighting properties, researchers recently compared the two. They
fed one group of rats butter that was high in CLA and fed another group
of rats an equivalent amount of synthetic CLA. As one would expect, the
natural CLA proved to be just as effective in blocking tumor growth as
the man-made variety. (In both cases, cancer yield was reduced by about
the rats eating the butter accumulated even more CLA in their tissues
than the rats fed an equivalent amount of synthetic CLA. Researchers
believe that the rats were converting another “good” fat found in the
butter, trans-vaccenic acid or TVA, into CLA, providing a second helping
of this cancer- fighting fat.
So along with raising our pigs on pasture we also are giving them raw, grass fed goats milk which is rich in CLA's and Omega 3's.
Pork raised in this way stands alone from most other pork on the market in terms of nutritional value.
goal is to build up the goat herd enough that we can practically
eliminate all grain from our pigs diet by feeding only pasture and raw
Andrew gets a pig from us every year and has it scalded instead of skinned which keeps all rind on the pig. Most folks aren't used to that anymore.This guys uses the whole pig.. feet, tail, head you name it, he has a dish. His latest post is the head.
I came across some old writings recently that stated the Tamworth at one point had some "crosses of pigs having a strong infusion of Neapolitan blood...It is also said that a few breeders used a white pig that had been improved by Bakewell."
I was surprised as everything I ever read about the Tamworth indicates no particular story of having any known infusion of other breeds. Some have speculated that probably it did, have but no indication of what type.
Although the writer didn't say anything with certainty, I found the account interesting.
They did start out saying "The Tamworth is probably the purest of the modern breeds of swine, it having been improved more largely by selection and care than by the introduction of the blood of other breeds."
They go on to say, "Fortunately the class of men who had undertaken the improvement of some of the other breeds, by sacrificing almost everything to an aptitude to fatten, did not undertake the Tamworth; hence the preservation of the length and prolificacy of the breed. For a number of years previous to 1870 the breed received comparatively little attention outside it's own home. About that time the bacon curers opened a campaign against the then fashionable short, fat and heavy shouldered pigs, which they found quite unsuitable for the production of streaked side meat for which the demand was constantly increasing. The Tamworth then came into prominence as an improver of some of the other breeds, in which capacity it was a decided success owing to its long established habit of converting it's food into lean meat."
We're thankful to those very early Tamworth breeders here at Spring Hill Farms, and once our customers try some of our old fashion hickory smoked bacon they are too!
If I figured right we'll have piglets by the middle of March. Randy and I have been working to get the new barn ready inside for the sows to be brought in.
I'm really hoping for nice size litters. Seems like every year I end up needing more pigs than I have. I hate turning customers away!
My average litter size is ten pigs per sow with one having at least twelve every time. It could drop off anytime though, since as pigs get older they tend to have smaller litters.
She is an excellent mother though and even if she does "slow down" a bit I'll keep her. I tend to keep sows until they pretty much don't get pregnant anymore. A lot of your good genetics are in those old sows.
My oldest sow is "Droopy." She was nickmamed this as a small feeder pig because her ears drooped forward which really is not a good trait for Tamworth pigs. She is the sow you see on the top of my web page, www.springhillfarms.us.
She may spend all her days here at the farm and be laid to rest down in the bottom under a tree somewhere.
We've never done anything like that, but Ol' Droopy is a special pig.
I'll be sure and post some pictures of these new litters.