The Grand Haven news. [volume] (Grand Haven, Mich.) 1858-18??, 1861-05-29
Germs -7-Sl.0u etr gnhrm.
The Family Pig.

acie, and raise, or might raise, with little
expense, tlleirown pork. Some hayegis-
en- it up from the rather vague conjecture
that home-made pork costs moro tbap
that which is bought in the pickle, They
have never kept accurate accounts, but
the frequent esJlsfor another bag of meal,
or corn, give them the suppression that
piggy is a very expensive animal. They
do not like the botherof slaughtering,
of cutting up and sailing, Of curing and
smoking hams.l So the pig stye is abot
ished, aud they forego the luxury Of
home made pork, '''D .''''.'i' 'h
The writer confesses aypenchantrfcr
this article, so, decided that he ,would con
tinue its manufacture, if he knew il ,c9st
cent or two a pound more than tho
prime pork Of the market. Wehaye oc-
casionally had to fall back on the market,
with such unfortunate experiences shat we
were inclined to believe the stories about
The Embellishments Of SWINGS flesh.
The pork Of the West, fatleuedo wholly
or in part, upon mast, is certainly very
different article from that made ina clean
stye, upon nicely cooked Indian meal
with the sIops of the house for d condi-
ment and change of Diet This, accord
ing to the writer's experience, is alWayss
wholesome article Of diet, and almost in
dispensable in housekeeping. +" It always
sweis in The pot, and cooks TO advantage.
What were baked beans,iSr the imperiJ
dish OF succotash, without the fat pork.
unstreaked with lean3 Your boiled
chicken, or mutton leg, were vanity with
out this accompaniment. He who has
not eaten pan fish, fresh from the sea,
seasoned with slices from the pork barrel
has never eaten fish in their perfection.
The family pig pays his way as wellas
any other animal about the house, and is
a necessary link in economical hopse1kesp5
ing. He saves all the wastes of the ta-
bic, and turns, them into nice lard, and
clean cuts of ham better than any sugar
cured article from CINCINNATI. Tho
housewife, or cook, however wise or pru-
dent, must have some waste potatoes,
bread, pudding, corn cakes, and griddles,
in Imminent peril Of spelling. Piggy
saves them all as carefully. rs if they
were sixpences.
Then he is an Industrious manufacturer,
turning every sod and weed thrown ia
the stye into gold. Give him the mate
rial, aud he will make at least ten dol
lars worth Of manure in the course Of
The season. With plentyrof manure,
there is almost no end to;the luxuries YOU
can conjure from the little homestead Of
an acre. To say nothing Of a dozen. kinds
of vegetables, the year round, there arc
nice dishes Of Strawberries, uraspborries,
and the smaller fruits in summers; grapes.
pears, peaches, and plums in Autumn;
and apples for Winter. These all spring
from the contents of the stye and manure
can be made cheaper there than it can be
purchased. r, ,........r
In May, villagers usually select pigs
and put them up to fatten. II is ques-
tion whether Fall or Spring pigs are the
best for this purpose. Pigs eight weeks
old 10 May, with good care, will each
make from $50 TO 800 lbs. of pork BY
Christmas. Wintered pigs, weighing a
hundred, live weight, ought to make from
four to five hundred pounds of pork each
10y the same time. They are the moro
economical, but the pork is not quite so
delicate. and there is little more Difficult
ty in curing the hams, With good man.
agement, we can make pork from either,
for less than FIVE cents pound.
'ai.. ".' Agricultnrist, May, '61.9
.. - - -. OIL. i't.
CosT OF KEEPING A HORSE. During
the past Winter, as well as on previous
occasions, have calculated the cost Of
keeping horses, both young and old; and
my experience has led me TO believe that
horse weighing 1000 pounds, and being
worked more or less, several times q week,
can be we'll kept.ou fifteen pounds OF hay
five pounds each meal, } withthree quarts
of corn, or six quarts of oats per day.
The cost, will, Of course, vary according
to the prices of hay or grain:H when hay
is worth, as il now is, 800 peritun, at
the barn, and oats fifty cents per bushel,
the cost would be about 81 10 per week.
Many owners Of horses, especially farm
ers, are apt TO give their horses too much
hay. 1t is not necessary that the feed
ing rack should be kept full Of hay all
the time; this is decidedly injurious TO
their health and usefulness. If the hay
is cut, they can consume enough in SIX
hours out of the twepty-four, two at each
meal, 10 keep them in good condition,
and they viii be much less liable to con-
tract diseases, especially heases, than II
more Is fed to them. 'a1
~, F. L. HowARD.
PRoFrrApLE DAmy.-Mr. Reuben
HAYNES, of Barre, Mass, stated 40 the
Mass. Legislature Ag. Society, that a
peighbor Of his kept "a cows last season,
from which he made $50 lbs. cheese per
COW, which brought him IO4 cents per