Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1878-07-12
Farm. GARDEN AND HOUSEHOLD
summer Care Of Hogs.

1uo ptAuclpSi 0iSN Vi nOBS IN Summe
should be grass, rich slop, fruits and
vegetables, and some corn; these, with
the worms and insects obtained on
range, are amply sufficient TO sustain a
steady growth until the cool autumn
weather sets in, when a diet of sound
corn with some slop should be con-
tinued until they are fat enough for kill.
ing or for market. This process of taking
hogs through the summer applies equal.
ly to hogs that have been wintered, or
to spring pigs, except the pigs should
be fed stronger on account OF their
more rapid growth.
Summer is the time to make pork;
making il in winter is much like run
ming boat against wind and tide; it
requires too much food to keep up the
supply of animal neat. If hogs have
plenty of grass in summer, and about
half the grain they will eat, they will
fatten rapidly, and about three pounds
of pork can be made in cold weather
with hog in a close pen. The grass Is
cooling and loosening, and counteracts
the feverish properties of the grain.
Another important consideration in
favor of such a diet is cost, which is
merely nominal as compared with grain
alone. Free access to pure water and
good shade is essential to comfort and
consequent growth and thrift of the pig.
The hog delights in cool, damp locali-
ty, and is very sensitive to heat and
cold, and suffers extremely from expos
ure to either. Any unusual exercise
will be fatal to hog that is fat, on q
hot day, if it has not free access to water.
Hogs are not apt to root when there
is plenty of grass on the ground, hut
rings in their noses have many great adj
vant'gas and by all means should be
used. hey should be allowed to have
all the grass they will eat as early in
the spring rs possible, and clover and
timothy is good for them in winter.
Hogs that have run to gross and slop all
summer can be shut up in pen and
fed to advantage six weeks or two
mouths, but no longer.
A pig should never be allowed to stop
growing; in fact, the rule holds good
during its entire life. A poor, NANCY
pig is of no value; close confinement in
filth and dirt will check the growth,
however generous the feed; but if
starved at the same time, it will be a
mercy to both pigs and owner to send
them to the manure pile.
Milk is a very cooling drink, and al
most indispensable in raising young
pigs. But very little corn and no corn
meal should be fed to young pigs before
they are four months old. The effects
OF corn and raw corn meal on the young
pigs are these: These pigs will first be
costive, then they will Scour. They will
rub against everything they come in
contact with, and rub their hair off.
Their skin will have a red and dry ap.
pearance. A dry, black scurf will begin
to form on them, and the more of the
corn meal that they eat the poorer they
will get. The best thing that can be
done for pig in this condition is to
give him a thorough washing in warm
rain water or sour milk. Sour milk is
best. Coarse -four or middlings from
rye or wheat, when made into thin
drinkable slop with milk, is the best
feed for young pigs except bread and
milk. Bread is good for young pigs be.
cause it has been leavened. Food has
to ferment before it will digest, and il
fed to young pigs before fermented, il
will overtask his stomach and spoil him
Lettuce is good for young pigs. Itwil
stop the scours on him. The middlingl
should be put with the milk at night
after the feeding has been done, anC
allowed to be in the milk throu h the
night, never allowing the swill tub t.
get quite empty, always leaving ittl,
in the bottom for yeast. The swil
should never be allowed to get stale
Hogs and pigs treated as here described
will grow to satisfaction and prove pro
fitable.-G., in Ohio Farmer.
Recipes.
Potato PIE.-Boil or wash common
or sweet potatoes and strain through
fine sieve; to each pint add one and hal
pints of milk, little melted butter
two eggs, salt, nutmeg to the taste
bake in one crust, like custard pie.
BUTTERMILK MUFF1Ns. - One quar-
buttermilk, two eggs, butter the size 0
an egg, two flat spoonfuls soda mixed il
little water; or one spoonful saleratus
two teaspoonfuls salt, -four to make
thick batter. Bake in rings in quic
oven.
To BOTTLE RED CURRANTs. - Pic
them unbroken from the stalks into dr.
wide-mouthed bottles, adding, as yoi
fill, some finely-sifted loaf sugar, so tina
1t may fall on each layer of currants
I'LL the bottles, rosin in the corks, an
keep them in rack, with the nee
downwards.
CusTARD IN CUPs.-Beat three egg
with three tablespoonfuls of sugar an
little nutmeg and salt, add quart c
milk (new is BEST; pour into your cup
anG set them into a dish that you ca
fill with boiling water, and put them in
to the oven to bake. In this way the
are much nicer than when cooked out G
the water.
GREEN PEA oUP.-Four pounds c
beef, cut in small pieces, one-half pee
OF green peas, one gallon of water
Boil the empty pods of the peas in til
water one hour before putting in th
beef. Strain them out, add the beef an
boil slowly an hour and half longer
Half an hour before serving add th
shelled peas, and twenty minutes late
half cup of rice flour, with salt an
pepper. A little chopped parsley is a
Improvement. After adding the ric
flour stir frequently, to prevent scorct
ing. Strain into hot tureen.
FAMOUS RHUBARB P1E.-For one larp
pie, or three deep ones. Take th
stalks; cut off the leaves, and rinse
cold water lido not strip off the skin, 6
it contains much of the favor), cut
half inch lengths, and add from one
three teacups of sugar, according to til
acidity of the rhubarb; stir in a lare
bowl, sc that the materials may be we