Cedar Falls gazette. [volume] (Cedar Falls, Iowa) 1860-1895, 1862-09-12

tatoes, or oats, or all Of these, changed from
time TO time, that the food, while they are
yet very young, may be fresh and clean. If
this plan be pursued, the pigs at weaving
time will scarcely feel the change, and need
not fall off in the least.
Many sows will take the boar three or four
days after narrowing, but they are not so sure
| to conceive as after wcaning-and then as
the litter in embryo, will be half natured at
the usual time of weaving, it is question if
the second litter will DC as good Is the first,
tho drain upon the sow in sucking being
very great. IF this course be pursued, in or
der to have two litters come during the mod
crate weather OF one season, the sow should
have extra care and feed: that her strength be
fully maintained; and the pigs should be fed
early, and weaned as much inside of eight
weeks as is consistent with their health and
growth.
Management Of the Nale Hog.-Tf the male
is Suffolk, or of other easy fattening breed,
care will, be required to prevent his becoming
loaded down with flesh, thereby becoming in
dolent. He should be well fed, and il not
very much inclined to take on flesh, and is
much used, he should be fed all he will eat.
One service to each SOW if in full condition
to conceive, is ample, and if the male is to be
heavily taxed, care should be observed in
this particular. Some boars will serve SOW
three or four times in as many hours. This
is Objectionable. It exhauss the male, and
if he is heavy animal, young, or light sows
may be strained in the limbs, or otherwise
injured During the past year, we have bred
pretty largely from a Yorkshire boar, COM
mencing his use at one year old. He has
been bred to no less than sixty sows with
free access to them. We have not known of
his serving any sow but once. Neither will
he serve SOW until in full condition, although
she may be with him day or more, appar-
emily in full heat. Having ourself kept the
record for nearly all these sows, this state
ment is made upon a careful observance of
the facts. Not more than three instances are
known where this single service resulted 9th
erwiSc than in conception, although the boar
is very quiet hog, amounting to indolence,
and very much inclined to load down with
flesh.
Loss Of Young Pgs.-There is generally
great complaint among farmers, about sows
casting their pigs, or of pigs dieng off dur
ing sucking. We have yet had but one SOW
cast her pigs. She ate, on the day of the &C
cident, freely of raw potatoes. The chill Of
the system, from such cold, watery food, may
have been the cause. Young pigs, coming
too early in the season, are very liable to die
| from becoming chilled. This can only be
prevented by furnishing very warm quarters,
or by keeping the sows from the male till
nearly mid-winter. Some farmers always
have good luck with pigs and other stock
| Their luck, so called, is the reward of rigI-
ance. Let the unlucky pattern after such,
and we will hear Ices eamnlaint
Uinter Melter.-The greater portion of
the pigs throughout the country, are confin-
ed in open pens, without bedding, while the
straw stack is rotting near by. This is Sc
| we're punishment to the swinc-invelvcs an
unnecessary consumption Of food, and alto
gether furnishes sad commentary upon
swine breeding and growing, as generally
| practiced. Some farmers excuse their want
of care, by saying that swine are liable to
mango if freely bedded. The excuse is with
out a single fact to sustain it, as we firmly
believe. We have used both prairie hay and
straw for bedding tender-skinned pigs, and
| the more they get Of either, the cleaner and
warmer they will be.
Fattening Steine.--Early pigs intended 70,
killing the first winter, can only be fitted 70,
this by liberal feeding on appropriate feed
advantageous and it will pay to cook food
for swine for early killing, as you thereby
ensure more rapid growth, rendering young
swine of marketable weight at nine or ter
months. Oats cut with tho scythe daily, as
soon as in milk, will cause swine to grow
and fatten rapidly. They will not waste the
grain, but save all that is fed to them, il
in moderation. The high value of oats 70,
swine is not generally appreciated by farmers
Ground and cooked food for swine, affords
material saving over feeding grain in the
raw state. When grain is expensive, and
! labor not too much Of an object, this plan OF
feeding should be always followed But in
the West, where corn is only worth twelve
or fifteen cents per bushel, and as other food
in proportion, the question is then one OF
convenience. If the farmer or his sons, or
hired help, has any time to idle away, lei
him by all means devote a portion of this
time to cooking food for his swine. Unde,
such circumstances, there need be no CUES.
ton in his mind as to its being paying op,
Grafton to cook food Cor swine
Killing and Packing.-Most farmers ant
villagers are familiar with the process of kill
ing and dressing swine. A year ago. We
killed and packed forty-two head of swine
mostly pigs of ten months old. We packed
and smoked the meat from these, sugar cur
ing and canvassng the hams, realizing ar
increase in price at selling time in April, Of
| thirty three per cent, or one third, over the
price if sold in the whole hog. The great de
preston in the pork market the present win
ter, renders it a matter of serious interest tt
| the farmer, having much pork to- dispose o.
to know how to shield himself from the eff
| fects Of this depression. Should pork come
up in price, then those who cure their meal
| properly will gain an advantage.
Cutting and Curing the Keat-Cut of
the head, turn the carcass upon the back
| with an ak cut through the ribs each side o
the spine, close to the spine, then with
large knife cut down to the cutting block, in
Guiding in the cut, strip of fat the whole
length Of the back in width from an inch tt
an inch and half, according to the size o.
the hog Cut off this strip of lard to &C
| into the iaru.; The hog being divided
proceed to cut the shoulder in good shane
taking out the rib; cut out the ham trim
ming it to a round and even form; cut of
the belly from the side meat, and cut from