Cheraw gazette and Pee Dee farmer. [volume] (Cheraw S.C.) 1838-1839, 1839-11-08
best way in which it can be fed, as il is ce,

. best way in which it can be fed, as il is Ger
t>inly the most economical giving the bull
necessary for the proper dlstention Of thf
stomach, with better development Of tht
nutritive hstter than can be obtained IN an!
other way. Making the meal into mash,
with milk Vr whey is also good method
Of preparing ii.--In this case it is the better
if soured be.ore feeding.
Where corn cannot be grown, the nosl
valuable kinds OF sood are peas and barley.
In England where corn is unknown, The
process offalting is usually conducted as
follows. In order to harden The fesh
and render it of that mellow 6rmness SO es.
scntial 10 fine pork or bacon, some people
commence with abouttwo thirds OF steamed
pe,afors, and one third peas and barley
ground in equ'l proportions into meal, sn-
largmg the quantity Of meal as the animal
grows fat, by which means it is said that q
quick feeder will 10 twelve weeks consume
from IA TO Is bushels Of the grain, and will
probably double bis weight. One bushel OF
peas to four of oats, or four Of barly, or
three or four bushels Of potatoes, with two
bushels ofground oats and barley boiled,
are also considered good mixtures; but
nothing in this country 10 equal to barly
meal and white peas-the peas being given
whole, and the meal made into mash with
skinned milk" (See Brit Husbandryl)
In this country some good farmers consider
mixture Of oats in The proportion Of one
bushel of oats to three or four Of corn, so
essential, that we havo heard them assert
that rather than no. have the oats for the
mixture, they would exchange corn for that
grain, bushel for bushcl.
For several years past a large proportion
Of the pork in the northern states, has been
mostly made from apples or potatoes. or
from mixture Of these, with meal added
for few Of the last weeks Of feeding TO give
the requisite firmness. On apples or pota.
toes, particularly ifs.eamed, as they always
should be, pigs thrive very rapidly, and will
in time acquire very good consistence OF
flesh as we'll as weight; but they must be
fed for longer period than when meal is
used. Barley has also been extensively
cultivated for making pork, Us substitute
for corn and peas, aud grown for the same
purpose by many farmers. Some of the
heaviest, finest lots of pork We have ever
seen, were made from peas simp'y prepared
by swelling them in tubs with water, and
feeding them with milk. As general rule
it may be stated that all food for animals,
.A.s>;..i,A Ac..-c...AAineA Aa--.. ahAAl1 Ia .--i.-
ed. In order to thrive rapidly, and take on
fat as hog should, 10 render m king pork
profitable. the nutritive matter should be
in way that will require little or
no expenditure of animal or vital power for
its appropriation.-The following statement
will exhibit alta glance the advantages Of
70 preparing food. Mr.. Walker Of Fer.
rygate, on The 4th of March put up two lots
Containing FIVE pigs each ofthe same brood,
and two and q haIfmonths old. They were
separately fed, the one on steamed and the
olhe, on raw potatoes, with an allowance Of
awoasa,. hsiff ih.gsf brqke3- 3-ta.a-.8.dsilg
TO each lot; the barley Ter the steamed 10
being prepared along with the potatoes.
The I've weight Of the two lots were
That on raw food, 10S
Tat on steamed food, loo
and thefollowirg table exhibits their several