The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1871-09-21


brighten and sparkle, the toes twi tch,
and, quicker than the eye can follow,
the tongue is thrown out, the insect
transfixed and withdrawn into the
mouth. Unlike the frog, the toad does
not spring after its prey, but remains
seated. Neither of these animals will
eat anything without life or motion.
How to Have Good Wholesome
Pork.
Prominent among those animals to
which as agriculturists, we must accord
a very high economical! importance, is
the hog. He holds an honored place in
every civilized community as soon IA he
| is dead, though while living, he is stiy
matized as the very type Of uncleanli
ness, and surrounded with disgusting
associations.
The hog has the reputation of being II
dirty fellow, but we should remember
that he likes to be dirty in his own way
and for his own pleasure; he neither
prefers TO live in cold filth, or to eat it,.
The time is at hand for farmers to be
killing their hogs. Good, sweet bacon
is always desirable, and can be obtained
by taking little pains on the part of
those who feed and cure their own
| meat.
A hog will thrive according to the
quality of the food. Thus corn is better
than any other grain old corn is better
than new. Beachnuts will make soft,
oily pork the acorn a bitter, it is sa id !;
and we know it is a matter of world
wide notoriety that offal spoils pork.
How is it then with the pen, reek ing
constantly with odors-the hog walIow-
ing in its own filth?
| Here Is an aspect we overlook. There
is more or less of the excretia of the an
imal taken with its food. Sometimes
and this we have seen often-the trough
is watered and lined with it, aud the
animal urinating in the trough.
Now all this has decided effect on
the pork, which is from necessity more
or less tainted by it. We are not eating
good pork. We are not keeping it well;
such pork will not keep. The difficulty
is laid to the putting down, or to some
other cause, when it is in great meas
ure, and sometimes wholly, owing to
the manufacture; the putrescent matter
is absorbed in the feeding.
To prevent all this, or at least in
great measure, so as to get fair, and
what we may deem good quality of
| pork, there must be cleanliness. And
| the hog has still some of the original
politeness left which no doubt distin.
guished him ere he had taken to the
ditch. He will select clean, dry place;
and it is this trait that must be taken
advantage Of He must be permitted to
have place where he can be clean and
dry, but also cool, or he will wallow. A
separate apartment to sleep or rest in is
the surest way. He will seldom foul
his sleeping apartment, particularly if
straw is put in and changed as often as
required. This he will have as his par
lor. And it is your business to see that
the other compartment is kept free from
odors and moisture: this by using alb
sorbents. Dried muck is common re-
sort. Dried saw dust is also good and
even g:ound-anything that will take
up odors and moisture. Use ground
that is dry, or dust from the road
In fattening our hogs for several years
we have adopted the following plan:
Everything fed to our hogs, while fat.
tening, is cooked, but nothing is ground
To one bushel and half Of potatoes
(washed) add three pecks of dry corn in
the kernel, and then with liberal sup.
ply Of water in a kettle almost steam
tight, we cook for at least three hours.
The kernels are then three or four times
their original size, and the potatoes are
mush and when thoroughly mixed the
dish is as acceptable as can be presented
to lot of fattening hogs. And AS every
particle of the food is (or should be- re,
duced to paste by the slightest mastica-
ton, much more by the action of the
stomach, there can be little if any loss.
An addition of few quarts of rye and
an occasional peck Of oats, making a
little variety, is always a judcious plan;
either of which are as easily cooked as
the heavier aud larger kernels of corn.
Fed in this way there will be little diff
Guilty about keeping your pork. 1t will
almost keep itself, and it will be sweet
and solid, and healthy.
Kill your hogs the very first cold spell
after the middle of November. 1t is a
mistaken idea that to save your pork
you must have extreme cold weather
Pork should never freeze after killing:
you can never make good bacon of fro
zen hogs. If the weather is sufficiently
cold to form ice, if only one -fourth of an
inch thick, it is cold enough. Kill in
the morning and clean we'll, wash down
with warm water, then with cold let
your hogs hang on the pole all night
Am. Stock Journal.