Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-08-25
AGRICULTURAL.
swine Feeding.


tohio Farmcrl
The high price of hogs and scarcity o.
corn has turned the attention of farmers
to the subject of feeding, and it is JUS
beginning to dawn upon their minds that
corn is not the only thing that will max,
swine flesh and fat. Indeed. there is d
growing impression that too much corn
has been fed, and that cheaper and
healthier pork can be made with less OF
corn and more of other material. Corn
is the great product of the West, and in
ordinary years it is as cheap as any food
that can be produced but even in the
most abundant years when corn is lowest
in price, it is not wise to feed it as heavi.
ly and exclusively M has been the general
practice.
A great deal has been written upon this
point, but it required such a year of
scarcity as the present to enforce it and
make farmers study the subject practical
ly. BY providing proper pasturage, with
n SUCCESSION of special sowed crops, there
is no question but the farmers could turn
out hogs in the Fall ready for market
with half the corn usually fed, and they
will make better pork, ut less expense
Spring pigs should be kept growing just
as fast as possible through the Summer,
and a rich clover pasture, with light
feed Of grain, oil meal, or slop every day
will furnish all the material needed. The
best lot of hogs we have seen for many II
day was turned out OF Mammoth clover
pasture last Fall, aud fed on corn for six
weeks only. They grew fat on the clover,
and it supplied the nitrogenous food
necessary to the production of the best
pork. The hog. be it remembered, is
naturally grazing animal, but how few,
in their management OF the herd, make
full and ample provision for it. Pasture
is provided for horses, COWS and sheep,
while the swine herd must take what they
can get Is it any wonder they root un-
der the circumstances The best au-
thorities unite in saying that the pigs
until four months old should have no
corn or very little. They want muscle
making food, such as bran, oat meal, or
mill feed of other descriptions, roots, po-
tatoes, pumpkins, etc, with clover. \
patch OF oats and peas makes M agree
able change in diet, aud profitable one.
A recent writer in the Indiana Farmer
says good crop of oats and peas should
produce 500 to 700 pounds OF live weight
in hogs, per acre. With hogs ut 81, this
would be most profitable crop, especial
ly as the hogs do their own harvesting.
Sow or drill in two bushels of peas and
one of oats per acre, and turn in the hogs
when the peas begin to harden, for at
this stage the whole plant will be eagerly
eaten, the vines furnishing vast amount
Of succulent food Manglewurzels make
an excellent food for growing pigs, Also
and the ease with which they are grown
on good soil places them high up in tho
list of cheap foods for this purpose.
OF course these suggestions can not be
made available the present season, tue
object being simply to help along in the
discussion and TO set our readers to think
ing for the future and possibly to call
out their opinions and experience in the
matter. In view of the possibility of n
short corn crop this Fall, the question OF
producing pork with cheaper food will be
a very practical one, and ought to receive
the attention Of our readers, ninetenths
of whom are directly interested.
Fall sown Rye.
The Farmers Home Journdi says
Fall sown rye makes the best early green
food for cattle. BY sowing broadcast
from two to four bushels to the acre il
September or October in the cornfield, Oh
where a potato, cabbage or any uthel
crop has been gathered. aud narrowing
it in, there will be strong, succuleni
growth fully three feet high, to cut il
April. After cutting, the stubble can bt
turned under i'll time to plant corn an,
garden vegetables, such rs bears, peas
cabbages, melons and potatoes, and es
pecially sweet potatoes Within the las
week or two, Prof. W. n. Mcdonald In,
expressed to us his thanks for having
suggested to him this plan OF sowing rye
in the Fall for the benefit of his cows ii
the Spring, and he says that the rye feed
J in April astonished them all in the
wonderful increase OF butter that il
caused. 1t produced at once large flow
of rich milk from cows that previousl,
were almost dry. This experience shows
quite clearly how much the quantity and
quality of the milk is influenced by the
kind Of food.
Preparing Fruit for Market.
Take pains in putting up fruit for cit,
markets-it pays to do it, Pears, apples,
peaches, etc, should be carefully ASSORTED
into three lots, the poorest to be kept a
home, and the others marked first and
second best for market This is the prop
er course if good returns are desired
Unless sorted, the price is generally tixet
by the poorer in quality and size, not b,
the finer fruit. The price for the lot il
brought down to the level of the poorel
sorts, Fruit that is to be shipped Yer,
far must be picked before it is mellow, o
it will not carry well. Great care III thu
respect 10 necessary with pears. In pack
ing apples, the process Of sortiug is var,
important. Do not mix large applcs will
small ones, and be honest enough to hav
! the fruit run alike, ns to size and quality
!, all through the barrel. II dealers detec
this deception as they surely will, th'
sender will be the loser, and II you shll
regularly, your mark will be shunne,
when the best frnit is wanted. But !
you get good reputation among dealers
your mark will be sought for and bette
prices will result.
AWssh for Fruit Trees.
For the past twenty years have use,
, a mixture Of lime and sulphur IA wasl
. for the prevention and destruction of fun
gold growths on all kinds of fruit trees
and with decidedly beneficial effects,
, ia now we'll ascertained that many Of til
diseases of both vegetables and animal
are due to fungoid growths. and sulphu
= is the best-known and one of the mos
: potent antidotes for the mycelium an,
spores of microscopical fnngi, aud tn
! ! most practical mode Of using it is as u
. ingredient in the ordinary lime wash up
! piled to fences and external rough wood
! work. The wash is prepared by placing
+, half bushel of fresh burned lime an
a eight pounds of powdered sulphur in
!, tight barrel, Stacking the lime with nearl
a boiling water, the mouth of the barr,
' being covered with cloth. When cool
it is ready for use as ordinary white
wash William saunders, Washing
ton ID. G.
!, secksi Pears on Apple stock.