Cincinnati daily press. [volume] (Cincinnati [Ohio]) 1860-1862, 1860-09-24
AArirultural.

How TO FATTEN HoGs.-Just at this time,
this article from the american Agricultural
ISL will be of advantage to all farmers:
1t is usual with many farmers to put this
of until cold weather sets in. The pigs run
in the woods, the road, or the pasture, pick
ing up scanty living, and come to the pens
lean and hungry, when they ought to be
fatteaed. In our practice, we keep pigs in
the sty the year round. We find them quite
too valuable colaborers in the manufacture
of manure to allow them to waste "their
sweetness upon the desert air." A pig is
worth $40 year for this purpose
alone, if you will give him the material to
work with and plenty of food But possi-
bly, it may pay for little time in the sum-
mer to keep the sow and pigs in a good clover
pasture, where grass is more plenty than
them intended for the butcher by Christmas,
should be shut up Immediately and be fed
with all they can eat.
A squealing pig is worse for the owners
pocket than for his ears. 1t is much easier
to make pork in September and October
than in December and January. No extra
amount of food is wasted in keeping up the
animal heat. 1t all goes to fat and muscle.
Variety Of food is a matter of much import
ance in fattening swine. At this season
greater variety is easily commanded. The
garden, if it be good one, yields great
many refuse articles, squashes, beets, carrots,
apples, melons, tomatoes, and corn, which
viii find good market in the sty. One of
the best articles of food for them, is sweet
corn, cut up by the roots and fed whole. They
are very fond of it, and it makes them thrive
very fast. A half acre near the sty may be
prohtably cultivated every year expressly for
this purpose. If this be not on hand, corn
from the field may be fed in the same way
once day. But swine need something more
than green stuff, hover nutritious, to make
them fatten rapidly.
The cooking of food is much more eco
nomical than is generally supposed espe-
cially upon the farm, where fuel costs little
but the labor of preparing it. We think
about one-third of the value of all the grains
usually fed to swine, is saved by cooking
A boiler or box for steaming is indispensable
in every well arranged swill-house. In this
the meal may be cooked and thoroughly
mixed with the roots and other vegetables.
The meal absorbs large quantities of water,
is more highly relished by the pigs, and is
more perfectly digested. Numerous expert
ments fully prove the economy of cooking
the food under ordinary circumstances.
Some claim that they can make pork for less
than three cents pound in this way. A
dairy farmer OF this State made one year
1927 pounds Of pork. The feed with which
he did it was a, l27 pounds of corn and oat-
meal at 81 SO hundred, 47O pounds of
l6 cents, all of which are cooked, and half
an acre of green peas, worth say SIS, making
the total cost of feed $J03 95, or not quite
two and a half cents per pound for the pork.
The value of the whey and sour milk was
not reckoned. This and the labor of teed-
ing, with the fuel for cooking, are very prop
erly balanced against the manure they made.
There can be no doubt that cooking the food
pays well.
A dry, warm place for sleeping is another
important item in keeping swine thrifty.
They should have good sty, with roof and
board floor, and plenty of straw, so that they
can keep themselves clean. With these con-
ditions pork can be made very fast, and the
sty will be found to pay as well as any part
OF the farm arrangements.
TIE IMPROVEMENT OF CmER.-Let the new
cider from sour apples (sound and selected
fruit is 10 be preferred) ferment from one
week to three weeks, as the weather is warm
and cool. When it has attained to lively
fermentation add to each gallon one-quarter
of an ounce of sulphRte of lime. Stir the
powder and cider until intimately mixed,
and return the emulsion to the fermenting
liquid. Agitate briskly and thoroughly for
few moments, and then let the cider settle.
The fermentation will commence at once.
When, after few days, the cider has become
clear, draw off and bottle carefully or re-
move the sediment and return to the orgi-
nal vessel. If loosely corked, or kept in a
barrel on draught, it will retain its taste as a
still cider If preserved in bottles, carefully
corked, which is better, it viii become a
sparkling cider, AID may be kept indefinitely
long.
The HoUsINa OF CATTLE.-An English ex-
perimenter, last autumn, tied up four bull
ocks under a hovel, three in separate boxes,
and kept seven loose in two yards, four in
one and three in another, each having a
hoveLor shed to run under. The fourteen
beasts were all alike in age, and were treated
in the same way, namely; eight pounds of
Hnseed-cake each per day, three-quarters of
bushel of mangel- wurzels, and hay or Oat-
straw distributed equally TO all Those shut
up in the boxes, and those tied up were All
ready for market first, and those fed In the
yards replaced them in the boxes, but when
they came 10 be marketed il was found that
they were not ready by month as early as
those that were tied or fastened up-Stoek
journal.
TAG BEsT MoDE or TAKING Boxes on
HoEEY.-The best time 10 take boxes OF
honey, says the Rural RsV YoTker, is in
the evening. Place them near the hive,
with the hole uppermOst, so that the bees
can get out. Rap upon the sides of the box,
SO as 10 disturb them, and they win begin 10
leave. Early In the morning, remove the
& boxes 10 the house. If they are allowed to
remain all day, they will be, most likely
relieved Of their contents You had better
return the boxes without disturbing the
comb. and may yet secure some buckWheat
koosrs FoR HHss- -Sassaffas poles, as
soosts for hens, It Is stated, viii prevent hem
eoIssa, .s well as the fowls, from being in
iesteo with vermin. Give 1t trial