Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1881-10-18
Misrtllarreous.
Indigestion in Pigs.

Il is not q general practice with farm
ers to give salt to pigs or to mix it in
their food. Salt is no more injurious to a
pip than to a person. The stomach Of a
pig and its digestive functions are more
those of almost any other animal. hun
CRY pig would probably eat enough to in
jure itself, if its food was strongly mixed
with salt. just as hungry man would be
likely to eat too much Of sailed fish and
meat. Salt is used 10 make human food
more palstable and seems necessary to
supply the wastes to the system caused
bv the animal secretions.
Too little attention is usually given by
farmers to the stomachs Of pigs. They
are expected to eat anything and every
thing, or perhaps TO live long time on
only one Kind Of food. This want OF at
tention is the cause Of frequent diseases
among pigs, chief Of which are dlarrhea
and constipation Regular feeding Of salt
in moderate quantity and Of sulphur. with
an occasional feeding Of charcoal (once a
week. will serve to make a good appe-
tite, promote digestion and prevent dis
turbance OF he bowels, which Is more
likely to occur without these precautions.
The health and digestion Of pigs would
undoubtedly be promoted If they had ae-
cess to prepared chalk or If small
amount Of magnesia was given them IN
their food Pigs suffer much from indi-
pestion, cansed by over-eating, and if they
had the remedies accessible their instincts
would teach them TO make use Of them
and thus prevent the frequent result
diarrhGa.
In summer time, when pigs have ac-
cess to the ground. they cure themselves.
or. in other words. prevent diseases oil the
stomach by eating grass, which is Taxa
tive, or earth. rotten wood or bits Of char
coal, which seem to check this condition
or to prevent extremes. The best medi-
cine for any animal is preventive, hence
their food and surroundings should be
such rs to promote health. The opposite
is too frequently the case, "a they are
often kept in filth, and their food is pre-
pared for them regardless OF sanitary
laws. their physical wants or natural in
stincts. This inconsistency is all the
more remarkable when we consider that
pigs are. always reared only for human
food. and are most liable of almost all
animals to possess parasites in their
bodies. and are susceptible Of a great
variety of diseases. and among them those
of a scrofulous nature, which may be
transmitted to the human family when the
pork is eaten. Inever eat random pork,
rs am afraid OF it.
When carefully raised and properly
fattened, however. pig meat is healthful
food. The omnivorous nature Of pigs
makes them more dangerous food than
beef or mutton. as neat cattle or sheep
will not naturally eat anything but grain
or vegetables, while pigs are kept some
times on putrid food or the refuse of
slaughter houses. Cattle may be taught
to subsist on fish and be made to consume
swill. but the number of such animals
which are turned into beef in this country
is extremely limited. while "swill'' hogs
are much more plentiful. A butcher or
any person who cuts up such animals can
readily distinguish them. as the flesh is
soft and fabby 1t should be made mis-
demeanor to sell such meat, as it is not
healthful food. Pigs from the country
are almost always fattened on grain. and
the firmer the flesh the nearer it is to per-
lection and hcalth.-Cor. Rural NeW
Yorker.