The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-06-24
for the farmer.
THE VILLAGERS PIG-How TO KEEP
American Agieuiturist.


A large number of our village subscribers keep
COW, and one or more pigs, just to save the
waste from the table, and to help in the support
of the family. Both are important sources of in
come when properly managed. The inevitable
waste from kitchen in an ordinary American
family amounts to a good deal in the course Of a
year. II may rs well be turned into pork, sau-
sages, head-cheese, spare ribs and lard, as to be
thrown away. neighb0r, who has a vegetable
garden and studies thrift, has inst slaughtered
two pigs, weighing 595 ibs., and worth srs5.5e Mt
the market price. The manure made from them
is worth $40 at least. Two small pigs were put
into the pen April 9th, and came out well fatten-
ed November 21st, about seven months and half
The food consumed consisted mainly Of sour and
butter-miik, kitchen waste, small potatoes, cab
bage, turnips, sweet corn, wind-fall apples, and
other wastes from the garden. To this was add
ed enough Indian meal to keep them constantly
full fed from Spring till Fall. A good pen is an
important item in feeding pigs. The sleeping
apartment should he dry, and be kept well litter
ed with straw, leaves Or sea-weed. From one
half 10 twO-thir,ls Of pigs life is to be spent in
sleep, if il is well treated. Give the pig the
teriais, and he will make a nice bed and keep il
clean. The remainder of the stye is Of less i'm
portance. There should be room enough to COM
post the manure, liquid and solid, with garden
soil, corn stalks, weeds, and other refuse matter
The pig is unriyaled rs n manufacturer of COM
post. Its good effects will be in all parts of
the garden, where il is spread the following sea-
son. Regularity of feeding, three times a day, is
one Of the secrets of success. This NAV be at
your own meal times, il your wife ia good house
keeper and keeps n clock in the kitchen. Good
digestion depends upon regular meal hours for
man and beast. There is then very little temp
tatiOn 10 oyereating, no eloying and no spells of
refusing food. A pig should never lose a meal
after he is put into the pen, and should never he
hungry enough to squeal. ItreqHires some judg-
ment in equaliZing the ratiOns, as well as in reg
ulating their time. Much less of Indian meal is
required for ration than Of cooked potatoes, and
less Of potatoes than of kitchen waste II any
thing is left In the feed trough, the ration has
been little too large, or not quite good enough.
A pig should have all he can eat up and digest.
A variety of food should also receive attention.
The raw vegetables and fruits frOm the garden
are excellent appetizen, and enable the pig TO
consume more meal The meal may lie mixed
with cold or boiling water, with milk, or boiled
with fruits or vegetables, as suits convenience
II may he varied with unground corn, buekwheat,
or a mixture of ground grains. The time spent
IN caring for n pig usually Mt meal hours,
and may be balanced by what we learn in the
school of economy. There is perhaps no animal
that will exhibit more satisfaction, and give
greater returns for good care and feeding, than
pig; and on the other hand, hungry one with
out n warm hOne-one that has not had a proper
bringing up-can make itself exceedingly disa-
greeable, both as to general appearance and the
noise that il will produce; besides, such an ami
NAL is without profit. As rule, it pays the viii
lager to raise his own pork, and il pays him the
greatest profit when he takes the best care of his
pig. C.