The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1880-02-20
The Villagers Pig-How to Keep 1t.

\ large number of our village sub
scriberS keep q COW, ard 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
income when properly managed. The
inevitable waste from the kitchen in an
ordinary American family amounts TO
good deal in the course of year. 1t
may as well be turned into pork. saus-
ages. headcheese, spare ribs, and lard
as 10 be thrown away. y neighbor,
who has a vegetable garden, and studies
thrift, has just slaughtered two pigs,
weighing 59S lbs, and worth S3j.SS at
the market price. The manure made
from them is worth ten dollars at least.
Two small pigs were put into the pen
April 9Th, and came out well fattened
November DIST, about seven months and
Il half. The food consumed consisted
mainly Oe sour and buttor-milk. kitchen
waste, small potatoes, cabbage, turnips.
sweet corn, wind-fail apples, and other
waste from the garden. To this was
added enough Indian meal to keep them
constantly fully fed from spring TO fall.
y good pen is an important item in
feeding pigs. The sleeping apartment
should be dry, and be kept well Uttered
with straw, leaves, or sea-weed. From
one-half TO two-thirds of pigs life is
to be spent in sleep, if it is well treated
Give the pig the materials, and he will
make nice bed and keep it clean. Tie
remainder OF the stye is of less import
ance. There should be room enongh to
compost the manure, liquid and solid,
with garden soil corn stalks, weeds, and
other refuse matter The pig is unri-
vailed IS a manufacturer of compost
It's good effects VIII be seen in all parts
of the garden. where it is spread the fol
Z lowing season. Regularity of feeding
three time day, is one of the secrets of
success. This may he at your own meal
times, If your wife is a good hoUse-keep-
or and keeps a clock in the Kitchen
Good digestion depends upon regular
meal hours for man and beast. There
IS then very little temptation to over
eating. no clOying, and no spells of re-
tGSlng food. \ pig should never lose a
meal after he is put into the pen. and
should never be hungry enough TO squeal.
1t requires some judgment in equaliZlnp
the rations, as we'll as In regulating
their time. Much less Of Indian meal
Is required for a ration than of cooked
potatoes, and less OF potatoes than of
kitchen waste. If anything is left in
the feed trough, the ration has been a
little too large, OF not quite good enough.
n pig should have all he can eat up and
digest. \ variety of food should also
receive attention. The raw vegetables
and fruits from the garden are excellent
appetiZers, and enables the pig to con-
sumo more meal. The meal NAV be
mixed with cold or boiling water. with
milk, or boiled fruits and vegetables. as
suits convenience. 1t may be varied
with Inground corn, buckwheat. or a
mixture of ground grains. The time
spent in caring for d pig usually comes
at meal hours. and may be balanced by
what we learn in the school of economy.
There is perhaps no animal that will ex-
hibit more satisfaction, and give great
er returns for good care and feeding.
than a pig; and on the other hand a
hungry one without warm home-one
that has not had proper bringing up
can make itself exceedingly disagreed
bic, both as TO general appearance and
The noise that it will produce; besides,
such an animal is without profit. As a
rule, It pays he villager to raise his owl.
pork, and it pays him the greatest profit
when he takes the best care Of his pig
-lmeTic0R 3qlicvlt'giN.