Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1873-10-30
Farm, Garden and Household.
Hog Cholera and the Kidney Worm

Hog Cholera and the Kidney Worm.
7 have noticed frequent reference to
kidney worm and its cure in the Jour-
nal, as well as hog cholera and its cure
and prevention. Do the eminent breed
ers who advertise in the journal ever
have either among their stock? If they
do not, how do they manage their hogs
so as to prevent it? Do any of them
keep continuous supply Of salt and
ashes before their hogsS IF they do,
with what results
Iwrite this, hoping it may draw out
some Of the gentlemen who carried on
such an interesting discussion in the
Journal short time since.
! had only been farming three years
last January, when I bought twenty
two hogs, and lost either ten or twelve
q have forgotten which) in short time
with what was called hog cholera, since
which time I have had remarkable sue
cess, having had no disease of any sort
among them. I have killed for my own
use and sold, up to last fall, III, and
have about 100 that I shall feed this
fall. For 250 acre farm, the number
L have had and now have, / should
think, would be fair test but farmers
who have raised hogs for forty years do
net endorse my plan of continuous
supply of salt, about three parts, and
one part ashes, because it pukes them
when they have not had il for time,
and eat too much when they get it. To
prevent this put in little slack lime
the frst time, and only once, to prevent
them from taking too much. I bought
kegs OF copperas, sulphur, tarpentine
(cosl oil on hand), and Sanders Hog
Cholera Remedy, all of which 1 have
on hand without using, from having
read (before I commenced) an extract
taken from some high medical author
ity on the "saline properties of the
blood, and the absolute necessity of
furnishing an adequate supply to all
domestic animals |; and since that time
I have kept supply of salt and ashes
before my horses, cattle, hogs, aud
sheep, with the best results.
If you fail to elicit from breeders cor
roborative testimony, could you not get
some eminent physician TO write you an
article on the saline properties of the
blood, which would probably embody
the same idea of the extract I saw.
which determined my plan of keeping
1t before the stock.
? Coed Barns.
A writer in the Dutchess Farmer,
among other things said concerning the
advantages of good barns, remarks that
he believes it is safe to seS that money
invested in well-constrncted barns pays
from 20 to 80 per cent. every year, and
that all will agree to the statement
when we take into consideration the full
advantages. The time to build plat
forms and fence stacks every year the
increased expenses of doing haying
the 10 per cent, in the loss of hay the
half ton saved on wintering every OK or
COW, and in the same proportion as we
feed younger and smaller stock the
increased risk of losing stock the in.
creased cost of doing chores the ad-
vantages of having stock fxings con-
stantly in your way, the continual e1-
posure OF all your stocks 10 all the
winds and storms, and all of them
liable to great damage, while being
built or fed out. By providing suit
able barns and stables, Que can avoid
all these losses, cares and troubles, and
feel confident security as every load of
hay is committed to their keeping, end
every anima! is thriving rnder their
kind projection, during the cold winter.
chicken Broth.
This is generally made for invalids,
for whom beef broth is too rich al-
though chicken broth can be made rich
also by putting several old chickens in
the kettle with a comparatively small
amount of water. Process: To make
an ordinary chicken broth, neither rich
nor weak, put in the soup kettle an old
chicken, the bones of which you crack
In several places, or half chicken, with
about quart of water to a pound of
meat; add a little salt, and set
on good fire. When commencing
to boil push the kettle back, add a gill
of Geld water, and skim off the scum
that gathers on the surface. When no
more scum comes up, add a carrot, a
stick of celery, and two leeks simmer
for two hours, strain, and use. If
wanted weak, put more water and less
chicken, and Vtce uersu if wanted rich.