Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-10-27
FATTEHING HOGS.

Every farmer is Interested more or less in
this subject. Ninelterrths Of all our farmers
fatten more or less hogs every year, and the
vast majority Of them do the work in the
same old way, and probably will continue
TO do so till the plan becomes nainously ex-
pensiye. The usual plan is to feed corn
upon the ground or in the mud in quanti-
ties so large that under the circumstances a
considerable per cent is tralnpled into the
ground and wasted. When corn is dear
farmers cannot afford to waste il in this
way, and we suggest that they try some of
the many methods for fattening hogs at re-
duced expense. We allude to grinding the
grain, steaming and mixing with vegetables.
Especially do we recommend feeding upon
a tight floor and under cover, feeding at
regular periods and in quantities so mode
rate that each new supply shall always be
attacked with fresh relish and appetite.
. One of ogr contemporaries makes tie fol-
lowing suggestions in regard to feeding:
sBegin early to feed hogs for pork. We
are apt to delay too long for convenience OF
having corn gathered, and throw this i'm
portant business too far into the cold wealth
er, when it takes much larger quantity Of
food to make the same quantity Of fesA
and fat. When the atmosphere becomes
cold, the carbon of food, which should
make fat, is burned out to keep the animal
comfortable, and an extra consumption IS
required to serve both purposes. Hence
the necessity also of comfortable houses
and bedding in cold weather. Hogs that
have had the run of a good pasture without
| other food viii not fatten well in less thin
| five weeks, and if not in very good CON
dition when brought to the pen, six weeks
will be reduired.
sit is most desirable that for feeding al
animals we should have conyeniences fol
! grinding and cooking, and for hogs especial
". 1t is the misfortune of small farmers
however, that they cannot afford to practice
| the most economical methods; they cannot
incur so large a cost of preparation for the
sake of the saving in small way that
would result To all who can, cooking ];
the true mode of preparing food; other;
may do the best they can. Grinding and
| soaking both help the perfect digestion, ant
the latter at least may be always praeticed
Hogs should be taken off the ground anC
put into pens, with raised floors that vii
drain readily and NAV be easily cleaned
and their food should be given them in gOoC
troughs.'
The following remarks of n correspond
ent of the Utica Herald, on the manage
ment of hogs, ave well worthy of careful
attention:
"The quality of pork is greatly infu
enced by the feed. The dairy makes poo
pork-habby and soft-pork that will fr
away much, and what is left be worth little
This is the case whether milk or whey
fed. But it is remunerative to make thi
pork; it is therefore made. If you wan
pork for your own use, solid, bearing tn
heat, and sweet morsel when cooked, 70
must feed the grains.
ssOld corn makes perhaps as good pork q
ANYTHING. Peas are excellent, and pay wei
We used formerly to fat with peas with goo
results; but a mixture Of these, or of IL
grains, is good. Soak. and then feed, an
give cold water TO drink.
"Cold water, TO cool the heated body
. the animal in hot weather is also necessar
/, that is, access to watsr-better if showert
or dripping copiOusly, as We have case
E town, where the race Of mill is made
t do this, keeping the hogs and the pen clea
n and cool. There is evident comfort al
prosperity in this pen. There is little
Il no stencil, which affects pork, making yo
e finest Berkshire taste strong. Plenty
a litter absorbenfs are wanted. Any dry N
= terial will do, particularly dry muck, or {
cooling sawdust, or dust from the rOa
e When will our farmers avail themselves
t this. and thus increase largely the manu-
It pile. abate nuisance Gin the escaping Ell
- yium), and improve the quality of th'
pork?'