, 1839-11-23
SWINE-MAKtNG FORK.

SNlNE-MAktNG FOkk.
In a very large part of the United States.
next 10 the cultivation of grain. the profits
of the farmer are more dependent on his
pork, than anv other single item; and within
a few years past the sales of that article, it
is believed, have equalled in amount that of
any other farm produce whatever. 1t is
becoming, therefore, an object Of interest to
the country, that the best breeds of swine
should be selected and disseminated, and the
most improved methods of fattening be adop-
led, as the saving Of a single dollar on each
porker in rearing or fattening, land expert.
eace proves it possible to save money! would
he the saving of many millions annually.
TO these two points, the best breeds and the
best mode of fattening, the attention Of far
mers should be directed.
Fortunately, as far az regards the .eSl
breeds of swine, the farmer in the United
States has the means Of procuring ,hnse AMI
mails that the common voice of farmers in this
country and abroad, have pronounced the
best for making pork. and which unite the
desired qualities Of size. ease offatteIing. and
fineness of quality. These are the Chine sc
and Berkshire; but though the first arc supe-
riur to all others for quletness. ~inenesS Of
flesh, and rapidity OF fattening, they are d
lone. too small for profitable feeding, and it
las been found advisable to cross them with
some of the most approved common or i'm
ported varieties, 10 order TO give the reguis-
tie weight. At the head If these varieties.
whether for crossing or for feeding. stardS
The Berkshire, a breed which, If it is of COM
parativeiy recent introduction, has, by its
valuable qualities, proved itself worthy of a
more rapid dissemination than any other breed
has ever received in this country.
The profits Of making pork will depend
much on the breed Of the animal fed; much
on the food used for fattening; and much on
the manner in which the process Of feeding is
conducted. There can be no doubt that
some farmers have such inferior pigs, and
feed them 10 such a careless and wasteful
manner, that they actually loose instead of
gaining by attempting to make pork. Al
most any hog. and in almost any condition
or place, will improve. and give him enough
TO eat, but to profitabiy iatten, not only must
the food be Of the right kind and given in
a proper MANNER, but every necessasy atten-
ton should he paid to the comfort. %cleanli-
Bess, and health of the animal. The time
requisite for fa,tening is of cource depend
ent on circumstances, such as the condition
of the pig when put up, the food used, age,
&c. From eight to twelve weeks may be
said TO be the shortest time in which hogs
can be properly fattened with good care; and
under ordinary modes OF feeding, they may
require a still longer term to be made of good
quality; that is, TO have the pork firm and
the animal well filled with lard. Hogs, when
,.,k 80 f@r E.,olI Al. e
test in weight, and also consume the most
food, during the first weeks OF their feeding.
The rapidity Of fattening, and tie food eaten
both gradually decrease, but the first lessons
most quickly, and after the hog has reached
a certain point, his gain will not pay for his
feed. When the animal approaches this
point he should be killed.
For several years past a large proportion
of the pork in the northern states, has been
mostly made from apples or potatoes, or from
a mixture OF these, with meal added for Il
few Ct the last weeks Of feeding to give the
requisite frmness. On apples or potatoes,
particularly if steamed, as they always should
be, pigs thrive very rapidly, and will in time
acquire a very good consistence of flesh as
well as weight; but they must be fed for a
longer period than when meal is used. Bar
ley has also been extensively cultivated for
making pork, as a substitute for corn and
peas, and grown for the same purposes by
many farmers. Some of the heaviest, finest
lots ofpork we have ever seen, were made
from peas simply prepared by swelling them
in tubs with water. and feeding them with
milk. As a general rule it may be stated,
that all food for animals. certainly for fatten-
ing ones, should be cooked. In order to
thrive rapidly, and take on fat as a hog should
to render making pork profitable, The nutrL
tive matter should be presented in a way