The Newtown bee., 1880-11-24
FARM, GARDEN AND HOUSEHOLD.
Improvement and Care of Hoss.

regard 10 the care and management ol this artificial production:
 That the pig has been improved too much, both for his own and his masters good, is now generally conceded. His bones have become so small that he can only with difficulty sustain his weight when fattene6 for market. His limbs have also been reduced in size and length to such an extent that he is al- most deprived of the power of locomo- tion. His neck has been well-nigh eliminated from his system. A poor apology for head is attached direct to the shoulders. Had the animal legs to natural length he could not take food or drink from the surface of the ground. Being virtually deprived of legs, how ever, he finds little difficulty in eating and drinking. He experiences the most trouble when he attempts to trave about.
 The first lard package was a bladder or the entire skin of small animal. This was the model which modern breeders have tried to initiate in con- structing 8 pig which should have " all the modern improvements" They have succeeding in producing skin inclosing two hams, an equal number of very small shoulders and large amount of lard. It is claimed that the demands of l u ot this style of architecture. The de- mands of nature, however, have not been satisfied. The modern pig is an artificial creation. Being such, he can not be expected to obtain his living in a natural way. He cannot obey the in- junction. Root, pig, or die." If he was obliged to obtain his living by the process of roofing, as his ancestors did, he would die in very short time.
 The modern pig by necessity is a se- dentary animal. Like human gormand he requires his foodsbroughtto him. Se- dentary habits have served to make him an epicure. He delights to satisfy his pampered appetite on dainties, and he prefers to have them well cooked and seasoned. He is deficient not only in the tusks which ornamented the head of the wild boar, but in strong and sound teeth. He is no longer a grazing animal. He no longer frequents the forest and streams. He requires a roof above him and a soft bed beneath him. He needs protection of all kinds; because he is in no condition to protect himself. Like most creatures that take little exercise and live an artificial life, he is delicate in constitution, susceptible of injuries, and liable to many diseases. The catalogue of the diseases of swine has been greatly enlarged since the animals began to be improved.
 The improved pig is not prolific. The more 1t is improved the smaller the lit ters become, while the difficulty of rais- ing the young ones increases. Sows that are not active and muscular are not | likely to be good mothers. Ii kept in confinement they often kill their young, through accident or design. Domestic animals that do not graze do not, as q rule, give much milk. There is no food equal to green grass for the production of milk. All the so-called improvements in pigs have seemed to iniure them as breeders. Dry corn is not good kind of food to feed animals when they are sucking young. They should have green grass, clover and other succulent food. They should a.so be allowed wide range, so that they and their young may have sufficient exercise.
 If apig has good start on milk drawn from the teat it is much more likely to do well than if the supply of this kind of | food be stinted. Pigs that suckle their | dam in @ pasture will learn to eat grass in q few weeks and will form habits of grazing that will continue through life. Green grass is not only the cheapest but the best kind of food for all young ani- mals kept on a farm. It is excellent food for the formation of bone and muscle. | Milk and grass should constitute the chief food of pigs till they are four months old. On the approach oftall they should be fed cornstalks, roots and pumpkins. Artichokes are excellent for | pigs in all stages of their growth, and their cultivation cannot be too strongly urged. The supply of food for pigs should always be abundant, but in the earlier stages of their growth it should | be of 3 kind less stimulating than corn and small grain.
 Pigs that have been raised on milk, grass, clover, tubers and roots, til they are of size to weigh I5O or 200 pounds are generally healthy. They are the1 in a good condition to fatten. They should not, however, be put in close confne- ment as soon as corn is fed to them. It is much better to allow them the run of good pasture that is well supplied with clean water till the approach of quite cold weather. It is not necessary for corn to be fully ripe before it is fed to them. If cut up with the stalks and green leaves, nearly the whole of them will be devouled The change iron green to dry food should be gradual, and on this account the feeding of green corn with the stalks and leaves is desirable. It prepares the pigs for eating more hearty food, as dry corn, which will be their principal food till they are slaugh- tered.
 After pigs have eaten dry corn during several weeks their teeth are likely to become sore and their appetItes im- paired. It is then best to change their food, or at least the manner of prepara- tion. As a general rule it may not pay to grind or cook corn that is to be fed to ho s, but during the last stages of the fattening process it generally pays to do both. An occasional feed of boiled ap- pies, potatoes, cabbageS or pumpkins is relished by pigs that have had little but corn to eat for considerable period.
 Hyacinth Culture.
 A few bulbs of hyacinths well grown l give as fine show in the windows dur ing the spring months as any plant 1 grown. Not only is it the coIorings which are attractive, but few plants in bloom will perfume the whole house. They can be grown in great many different ways-in glasses filled with water, in pots filled with soil and in moss or sphagnum in a box or orna- mental pot or vase The great secret in upon the bulbs before the flower spikes begin to appear. In selecting bulbs always get such as are firm around the bud and well shaped. If such are se- cured, there is no trouble in getting them to start roots soon after being placed in the material in which they are
 be grown.
 1 When potting the bulbs fill the pots
 early to the top with soil; then make small hole, into which place the bulb i then add more soil, and press it firmly around the bulb. for, if this is not at tended to, as the roots start they are apt to lift the bulb out of the soil. To grow them in glasses, fill with water sufficiently high to .alow-b has o tthe bulb to touch it, and, as it evaporates keep supplying when necessary.