The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1875-02-06
Farm and iTcusehclC! Cc.rYcn

feeding ground OF cooked iooA tn
farm animals. The present ii;y'.
/, price Of rough grain makes t|pas
"h!rI, vii! effect y saving i'll its feet
ing results OF value. We hav" Al
ways held, AID the opinion is fuuu,-
Ell upon arjra! experiment. that
I when corn is worth fifty cents per
hnrshel or more. that If pay to grind
the grain Cor horses aud csttlr; and
also that it will pay to cool: the nea;
tor hogs. JUDGED. We 10 net favor
feeding meal S,np to hcsS at Ill IN
less it Is slightly sou;ed, or else COOK
ed into tolerai!y i,ic!l mush.
!he Agricultural Department Re-
port details h" experiments OF IN
Iowa farmer. by whi"h it was eh"nn
that 20 on~-.yrar-ola hogs f,,! % days
on dry shei'ed corn, construed -
bushels, and gained ;:':3;77 pounds in
weight, an average gain Of oyti ten
pounds to each hMs'.ei Of corn, which
was fans made 70 y'tnrn value OF
- 20 cents per husl-l. They wcrn
aiterwara te.. fourteen days Oh meal
ground lire an! fed dry "a supply of
water being tnrns'niD. They coll
snmed IL bushels. gaining 5J5 pounds
III weight, or''i4: i'"unls to "ac',
bnshtl fed, the Germ retNrninga yal"a
Of 5o3 cents per buShel. Aiteywani
they were fs,l :nnrtaen days on So!
bushels Of meal mixed witt! cold wa
ter. and made u gain OF 1T3l pounds.
or IL i-i pounds to each h';s'.cl o.
meal, the corn returning 81 SO cents
per hnshrl. They were then is',
fourteen days on 4": bushels, Of meal
cooked, with Il gain Of f'6 pounds in
weight, or very nea%!y Is ponn,ts for
each husi,cl ct meal. The corn rr:,:rn-
Ing "A As cents per hushcI.-Wcsl-
eru Rural.
Profits of Hogs. E:c.-A Chester
white pig, fourteen weeks Old when
killed, weighed cic,l'y-3ivr pounds
and sold for nearly *; az 7c. yer
pound. In Srcwt',, it averaged ahont
six pounds per week. Ey allowing
five pounds of corn-'reai for one al
increase, it gives thirty pounds of
meal per week, or iorr and two
seventies pounds per day for an in
crease Of siX-sevent!!s OF 4 pound in
tlesi, per day.
When the meal is wc~,. one cent
per pound, it would COS, five cents
to produce u pound Of pork; bat If
it was worth one and Il half ceuts per
pound, it would cost seven and ~
half cents for pound. Eyen three
and ne-half pounds Of .nea, for one
Of increase would cost five and one
qHarter cents.a poHnd for polk.
The result Of many experiments
would 60 to prove that hogs can not
protitably be fed corn worth fifty
cents per bnshcl for less than - or Is
per 100 pounds. When Illinois and
some other States can produce cora.
for less than one-haf The expense
that we can in Michigan, it is Il mani
fest absurility for us TO try to CON-
pete with them for profits.
/ can say here, without fear Of con-
that sheep do certainly
pay 4 larger per cent. OF gain than
hogs possibly can Go, at least on
an average. Ordinary sheep will do,
one time Will, another, as we'll as, or
better than hogs; yet vast Numbers
Of our farmers will adhere to the Oh
principles they followed years ago.
If one has hogs it is best to make the
most Of them.
Those who sold from the stubble
would have found it to their interests
this much, by keeping them, that it
costs seven cents per pound increase
and they could receive only seven
cents, there would be neither loss nor
gain on the increased weight: but
those who. sold for four and ne-half
cents would have gained 50 80 on
every one hundred pounds Ivy selling
now what they did sell.-C. 5. c.,
Battle Creek, Mich.
How to Cure Bacon.--As the time
for farmers and others is here in
which to cure their bacon for the
coming season, we will publish tie
plan that our esteemed friend. Colo
nel G. II. Beall. one Of the best and
most successful agricu}turists in
Brooke County, West Virginia uses.
It is as follows: Just as soon rs tho
hogs are dressed and cleaned he has
Them taken down, while they are
still wara, and has them cut up.
Previous to the cutting he has rails or
poles placed over the floor Of tho
smuke-house about six or eight ill.,
,hes apart. When the meat is cut mp,
it is spread out on the rails or poles,
md salt rubbed over the i!csby part
If the meat. It remains III that con-
litisn for 4 couple Of days, when it
$ re salted and packed away. The
object In cutting up the meat and
placing salt on it so soon after it Is
Dutcherod is to let the salt penetrate
The flesh while the life is going out.
Pork attended to in that way never
,poils, let it be butchered at any time
litter the frat of Novewher, and the
blood and any other impurities III the
meat drain oft before it is regularly
'alted away.