A 250,000 BTU gas furnace, in a small
room along the wall in the center of the
building, insures a floor temperature of
90 to 95 degrees in the farrowing area
and 80 to 85 degrees in the weaning pens.
The heating system is composed of 4
sections and they can he operated as a
unit or individually, a thermostat in each
section allows a wide range of floor tem
perature settings, the men pointed out.
Anti-freeze was put in the lines so the
freezing problem is eliminated if a sec
tion is shut off during the winter.
Air temperature and ventilation are
handled by another system of thermo
stats. Last winter the temperature held
evenly at 60 degrees. In the summer it
is about 10 degrees below that outside.
The house is set on fill sand which was
covered with plastic to serve as a moisture
barrier. A 4 inch layer of concrete was
poured over this and the heat pipes are
about 2 inches under the surface.
The interior of the frame structure is
lined with corrugated steel and the walls
and ceiling are insulated with filler glass.
In order to turn out 1,500 pigs a year
a strict schedule has been set up and is
! adhered to closely. Sows are iebred in
the second heat period after the pigs are
weaned.
“We like to have them in good flesh
and gaining when they are bred,” the
younger Greiner said. “We self-feed
them a ration of ground alfalfa, oats, corn
and protein. In the summer they run on
blue grass and in cornstalks in the win
ter. We cut down on the com though
when they are in the stalks.”
About a week before farrowing the
sows are brought into the house, which
has been steam cleaned, and are
scrubbed. They spend the next several
days in a holding pen and then go to the
farrowing stall 2 days before farrowing
so that they will be acclimated to their
surroundings when the pigs arrive.
When the pigs are a week old they re
ceive an iron shot and are castrated. At
3 to 4 weeks the pigs are weaned and go
to the pens at the other end of the build
ing and the sows are returned to the herd.
During the 4 weeks the pigs are in
the weaning pens, they are self-fed a com
plete pelleted ration. These pens also are
equipped with automatic waterers.
At 8 weeks the pigs are moved to a
24 by 66-foot finishing house and feeding
floor where they are penned according
to age. In this unit they are self-fed
ground com, oats and protein until they
weigh 80 pounds. At this weight the oats
are eliminated.
I After being in the finishing area for
P 2 to 2)4 months they are ready for mar
ket, weighing between 200 and 220
pounds.
The present finishing unit isn’t large
enough to handle the volume and a new
I 28 by 192-foot building is being planned
and w'ill be in operation soon. It will be
divided into 8 sections and should accom
j modate hogs from the farrowing unit.
I I
w
One man can clean, care for the sows and
feed the pigs in the building in one hour.
Wendler is shown filling one of the self
feeders in a weaning pen. Two litters are
confined in each pen and they are kept
here for 4 weeks on a pelleted ration.
Pigs in the growing and fin
ishing lot get a ration of
ground corn, oats ond pro
tein until they weigh 80
pounds and then the oats
are removed. Pigs are far
rowed every month and aft
er going through the feed
ing cycle are ready for mar
ket in AV» to 5 months. %
HOW TO MOBILIZE
AGAINST YOUR
BIGGEST RISK
TO HOG INCOME
That risk is disease. This Coordinated, Feed-Health Program prevents
diseases from establishing “beachheads” on your farm.
It’s a practical program! Follow it step by step and you’ll see.
Half-way measures are just not
enough! Pork producers need to go all
out ... to mobilize every resource to
guarantee a profitable hog operation.
This means selecting top-quality,
blood-tested breeding stock. It means
using good formula feeds, good man
agement, housing and sanitation.
It means being alert to sense the
presence of disease even when you can’t
see it. Disease, visible or invisible, is by
far the biggest risk to profitable hog
raising. It can smash you at any time.
Why gamble? You can lick most
diseases before they start by following
a coordinated, step-by-step plan.
This feed-health program is practical,
easy-to-do and money making. It gives
you this powerful double-punch:
(1) Good formula feeds, and (2) the
proper vaccines and medications. It
shows you how to make them work to
gether smoothly so that disease never
gets a foothoid in your herd.
Ask your feed man for a free
folder on this swine feed-health pro
gram. If he doesn’t have one, write
direct to: American Cyanamid Com
pany, Agricultural Division, Princeton,
New Jersey. RAUREOMYCIN is Ameri
can Cyanamid Company’s trademark
for chlortetracycline.
The label instructions on Cyanamid
products, and on products containing
Cyanamid ingredients, are the result
of years of research and have been
accepted by Federal andJor State Gov
ernments. Always read the labels and
carefully follow directions for use.
COORDINATED
FEED-HEALTH
PROGRAM
CYAN AMID SERVES THE MAN WHO MAKES A BUSINESS OF AGRICULTURE I_I
__*
i
1. Start fighting disease early.
Blood-test for brucellosis and
leptospirosis. One month be
fore breeding, vaccinate for
hog cholera with rovac* Hog
Cholera Vaccine—for erysip
elas with duovax* Erysip
elas Bacterin and for lepto
spirosis with lebac* Lepto
spira Pomona Bacterin.
1 1 ilni'
2. Strengthen farrowing sows
when they need ft Most. Al
ways feed a good formula
feed containing 200 grams of
aireomycin* 7 to 10 days
before farrowing and 7 days
after farrowing. You will
have healthier sows that far
row more easily and produce
more live, sturdy pigs.
3. Prwwrtiin baby pig wnwl«
I* easy. You prevent anemia
and obtain faster weight
gains when you inject pigs
with pigdex* Injectable Iron
at 2 days of age. At the same
time, give your pigs one dose
of AUREOMYCIN PIGDOSER to
help prevent scouring and
keep baby pigs thriving.
During lactation, your sows
need plenty of energy, pro
teins, minerals, vitamins and
aukbomyctn to maintain the
strength of themselves and
their pigs. Feed AuraoarrciN
in a well-fortified ration at
50 grams per ton of total
feed to keep sows healthy.’
start. Your starter feed pro
tects your pigs at the most
critical stress periods of
weaning and vaccination. Be
sure your starter feed con
tains AUKEOMYCIN at 100
grams per ton of feed to pre
vent scours and save pigs,
to keep them gaining fast.
sryipalit. Make vaccination
a “must”! Vaccinate (at 6
to 7 weeks) for hog cholera
with KOVAC and—at the same
time — for erysipelas with
dt'ovax. KOVAC is a safe vac
cine that provides long-last
ing immunity. DUOVAX gives
solid immunity to erysipelas.
7. Hmw to tom tom»t
•■las la irasiai pics. Dur
ing the 35 to 75-pound per
iod, pigs can be retarded by
enteritis and atrophic rhin
itis. With AUKEOMYCIK at 50
grams per ton of total feed,
your pigs use feed, not to
fight disease, but to put on
low-cost gains.
avoid set-backs during this
final period, provide a sup
plement that will supply 50
grains of aukeomycin per
ton of total feed whenever
trouble shows up. This pro
tects against diseases—keeps
your hogs healthy.
