The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1878-07-11
FARM, GARDEN AND HOUSEHOLD.
summer Care Of Hors.

The principal diet OF hogs 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 q
steady growth until the cool autumn
weather sets in, when 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 it in winter is much like rum
ming boat against wind and tide; it
requires too much food to keep up the
supply of animal heat. II 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 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, but
rings in their noses have many great adj
vantages and by all means should be
used. They should be allowed to have
all the grass they will eat as early in
the spring as possible, and clover and
timothy is good for them in winter.
Hogs that have run to grass and slop ali
summer can be shut up in a pen and
fed to advantage six weeks or two
months, 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 il
filth and dirt will check the growth
however generous the feed; but i
starved at the same time, it will be {
mercy to both pigs and owner to sent
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 corr
meal should be fed to young pigs before
they are four months old. The effect,
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 il
contact with, and rub their hair off
Their skin will have red and dry ap
pearance. A dry, black scurf will begir
to form on them, and the more Of th'
corn meal that they eat the poorer the,
will get. The best thing that can b,
done for pig in this condition is tx
give him a thorough washing in warn
rain water or sour milk. Sour milk il
best. Coarse -four or middlings from
rye or wheat, when made into a thir
drinkable slop with milk, is the bes
feed for young pigs except bread ant
milk. Bread is good for young pigs be
cause it has been leavened. Food ha'
to ferment before it will digest, and i
fed to young pigs before fermented, i
will overtask his stomach and spoil him
Lettuce is good for young pigs. It vii
stop the scours on him. The middling
should be put with the milk at night
after the feeding has been done, an,
allowed to be in the milk throu h tn
night, never allowing the swill tub t.
get quite empty, always leaving littl
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.
BUrrERMILK MUFF1Ns. - One quar-
buttermilk, two eggs, butter the size O
an egg, two fiat spoonfuls soda mixed il
little water; or one spoonful saleratus
two teaspoonfuls salt, -four to make
thick batter. Bake in rings in a quicl
oven.
TO BOTTLE RED CURRANTs. - Pic
them unbroken from the stalks into dr.
wide-moRthed bottles, adding, as yo
fill, some fnely-sifted loaf sugar, SO tina
it may fall on each layer of currants
fill the bottles, rosin in the corks, an,
keep them in a rack, with the necl
downwards.
CUsTARD IN CUPs.-Beat three egg
with three tablespoonfuls of sugar ant
a little nutmeg and salt, add quart o
milk (new is best); pour into your cup
and set them into dish that you cal
fill with boiling water. and put them in
to the oven to bake. In this wav the
are much nicer than when cooked out O
the water.
GREEN PEA SoUP.-Four pounds O
beef, cut in small pieces, one-half peel
of green peas, one gallon of water
Boil the empty pods of the peas in tn,
water one hour before putting in tn
beef. Strain them out, add the beef ant
. boil slowly an hour and half longer
Half an hour before serving add tn
shelled peas, and twenty minutes late
half cup of rice flour, with salt an'
pepper. A little chopped parsley is al
Improvement. After adding the ric,
-four stir frequently, to prevent scorch
ing. Strain into hot tureen.
FAMOUS RHUBARB PIE.-For one larg'
pie, or three deep ones. Take tn,
stalks; cut off the leaves, and rinse il
cold water (do not strip off the skin, a
it contains much of the favor), cut il
half inch lengths, and add from one t.
three teacups of sugar, according to tn,
acidity of the rhubarb; stir in larg,
bowl, sc that the materials may be wei
mixed; add one lemon cut up very fine
peeled, and all the Juice well squeezed