The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1856-12-06
Agricultural.

FATTENING ANIMALs.-The following hints
on the subject. from that valuable agricultu.
raj Journal the Albany Cultivator, will he
found interest - ..
Substances in which the nutriment Is much
concentrated should be fed with care. There
is danger, especially when the animal is first
put to feed. that more may be eaten at once
than the digestive organs can manage. Meal
Of Indian Corn is highly nutrtive. and when
properly fed, causes animals to fatten faster
than almost any other food. They will not,
however; bear to be exclusively kept on this
article for any length If time. Meal made
from the heaviest kind of corn. especially
that grown in the northern and easteiti States,
is quite to strong food for cattle, sheep, or
horses to be fulfilled upon. Hence one of the
advantages of having the cob ground with
the corn, by which the ii,t'fiinent is ditfuscd
though great bulk, lays lighter on the sto.
mach, and is more thoroughly digesttd The
effect OF pure corn meal Oh animals we sup
pose to be similar to that sometimes produced
on our own species by the use of fine wheaton
flour-the subject becomes dysptrtic, and is
forced to use bread which has the bran mixed
with the Hoiir. The mixture of the cob with
the corn answers the purpose of bran-the
health OF the animal is preserved, and the pro-
cess Of digestion goes an unintcrruptcdy. In
fact, the advantages of grinding the cob and
corn together FOR feeding cattle may be said to
be well established. For hogs, the benefit Of
the cob is not. we think, SO evident; those an
imals appearing to be better adapted to taking
their nouilshment in a concentrated from than
those which ruminate or chew their cud.-
Yet food sufficiently bulky to effect the disten-
sion of the bowels is necessary for hogs.
Hay or straw cut into lengths so short as
tn he readily mixed with meal answers good
purpose IN rendering the meal easy of dlses-
tion and in enabling the animal to extract all
the nutriment frCm it.
The conclusion arrived at from the result of
series of experiments instituted by the High
land Society of Scotland, few years ago was,
that the superiority of cooked over uncooked
food for cattle is but trt!ing. and not sutti-
cient to balance the cost; but for hogs, tie cx-
ira cost OF preparation was repaid.
The appetite and health of the animals are
promoted by giving variety of food. This
Tact has led to the preparations for fattening
stock. For fattening hogs we have used,
with advantage. the following mixtures: |.
Two parts potatoes and two parts pumkins:
boil together until they can bc easily mashed
fine, then add one art meal, stirring and
'niAi'S Hitiilia ely toSCthtr. Inc neat OF the
potatoes and pumkins will scad or cook the
meal. aud when cold the mixture will be a
stiff pudding. 9 Two parts of potatoes and
two of ripe palalableapplrs (cither from corn,
barley, Oh oats and peas, allowing the same
weights and mix together willie the potatoes
and apples arc hot.
Hogs are more fond of food when it is slight
ly teimcnted mot becoming pungcntly sour
aud they appear TO tattcn faster hit is given to
them in this state. We have never seen hogs
thrive faster than wien fed on these mix lures
with occasionally little daily slop, and we
have always found the pork solid and Of good
quality"