Portage sentinel. [volume] (Ravenna, Ohio) 1845-1854, 1847-10-20
Fattening Hogs.

f.. Fattening Hogs. 20. =
1 IT has been demonstrated that in fa,ten
ing hogs, a great saving Of food is made by
cooking; and we believe that a very con
siderable Improvement in the qualify Of
pork is likewise effected by that process. =
From experience, we should altogetlel
prefer pork, either for eating fresh or for
sailing, that had. been fattened on d. lily
slops, with cooked potatoes, pumpkins, or
apples, mixed while hot, with portion O.
meal, either of corn, rye, barley, oats and
peas, or buckwheat.~ We know the idet is
prevalent that the best pork is made from
'hard corn and cold water;' some, indeed,
who allow their hogs vegetables and slops
during tho first part oftheir fatening, con-
fine them wholly to corn for a short time
before they are killed. in order, as they say,
to harden The pork. We are convinced
this is erroneous. In the western part of
the country, where, in many cases, moth
ing but corn is fed to hogs from the time
they are able to swallow it till they are
saug ghtered, the pork is VIGOROUSLY more
oily, and not as we'll tasted as that which
is made in sections where variety of food
is used.
| In feeding store swine, the advantage Of
cooked food is not so obvious. The diges-
tive organs can manage a small quantity
of raw food, even though it be Indian corn,
and are probably able to extract the nutri-
ment fully from it; but if the raw food is
increased beyond certain amount, it will
not be thoroughly digested. We have
heard it argued that if it were necessary to
restrict hogs to short allowance, it would
be best to give the food raw, because the
longer time required for its digestion kept
the animals longer free. from the pangs of
hunger. 1t must be beliefsimilar to this,
or the result of actual experience, which
induces the Irish people, (according to Mr..
Colman, to cook their potatoes so slightly
as to leave stone in the middle We
confess the idea is not to US unreasonable.
But when it is wished to fallen animals it
becomes an object to have them consume
as great quantity Of food daily as can be
perfectly digested, because the sooner they
consume given amount, the greater will
be the proportion Of flesh or fat accumulat-
ed. Cooking does the work, in part, oil
digestion, and by thus assisting the lunc-
lions of the animal, enables it to dispose oi
q larger quantity, while,- at the sarno time
it is opposed in manner most profitable to
the feeder.
From the middle Of September to the
middle Of November, the pumpkin is one
of the best articles of food Tor hogs which
the farmer can have. By tho way, We
deem tue pumpkin crop the most profitable
that can be grown. For the production o
rich butter, we know of nothing equal to it,
it comes in just when there is usually
deficiency of grass-iood. For fully two
months they may be used to excellent ad
vantage and with but little trouble. For
COWS it is only required to cut them ane
feed them in their managers, or break them
in pieces on clean sward ground. Fol
hogs they should be boiled in as little watel
as will answer to cook them, when so!'
they should be mashed fine, and about one
fourth of their bulk of lneal intimately
mixed in. Good ripe, sweet pumpkins
cooked in this way, with little whey o.
SKINNED milk, will make hogs fatten a
fast as any food we have ever used.
But hogs, like other animals, require {
variety Of food; they will not do as wei
confined to one kind, however good it may
be: it is best, therefore, to vary their die
frequently, or to incorporate several artic
les into mass occasionally changing thu
relative proportions.
Hogs should be kept dry and comfort
ably warm, while being iattened. They
should be fed in clean troughs, and th'
, appetite should be so closely watched tha
t no food is given them to be left from on
, meal to another. Nothing should be omit
$ ted which will promote their quietude, 70
/ on this greatly depends the accumulation o
fat. The nervous system has such con
nectlon with the secretive organs, that al
, animal which is constantly restless canno
S be fattened.
A plentiful supply Of charcoal should b
allowed to hogs whilo fattening; it is
s good preventative against dyspepsia,
. disease which is not confined wholly to tn
r highest order ofanimols. The coal correc
, the acidity of the stomach and grentl!!
:: promotes digestion. Albany C"4fsdf0r.