The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-09-11

country store keepers have SO many
that they require large brick cisterns
placed in the cellar, that are cemented
and hold immense quaint. ties. While
some imnienseSt the eggs in simple lime
water, others hold that the addition OF
q small quantity of salt increases its
~preservatiye qualities. Those who have
had an extended experience advise
Stacking a bushel of stone lime and adj
ding water to make sixty or sixty-fiyc
gallons. and four quarts of salt. This
mixture is stirred a few times at inter.
walls and allowed to settle. The per-
fectly clear liquid is dipped off and
poured in q easkto the depth of fifteen
inches; then eggs to about a foot in
depth are placed in the liquid, and
some OF the pickle that is a little milky
is added. More eggs are placed in the
cask. some slightly milk pickle is adj
ded for each foot in depth. When the
eggs are within about four inches of
the top Of the cask they are covered
with . piece Of cotton cloth. and upon
the cloth is spread two or three inches
OF the lime that settled after the slack
ing. 1t is important that there be al
ways sufficient pickle to cover the lime
on The cloth. The object of placing
upon the cloth the lime that had SET
tied is to keep the water constantly
satara.ed with it. Should some of the
lime dissolved be changed into carbon
ate, more is at hand to be dissolved,
Feeding Swine.
Western Rural.
"A York, Neb.. correspondent writes
that he is q young farmer. and has not
had much experience in the care of
hogs, aud would like to know more
about feeding swine. He has no milk
and is feeding his pigs shorts, two
parts and corn meal one part. feeding
them all they VII eat, He mixes the
food with water making it into s]ops.
He also feels soaked corn. What do
You think of my feeding, he asks. In
reply we would say that the sub ect of
feeding swine is often brought to our
notice. andit is difficult to lay down
iniiexibie and minute rules. It is only
by experience that one can get a prac-
teal knowledge of the care necessary
to success in the breeding and feeding
of domestic animals. OF course it IS
just as important that the breeder OBJ
tain this theory, which he is to put in
practice, as it is that he put to prac-
tice certain methods which have failed
or succeeded in their results as a part
Of his experience. So, Tor the benefit
of the above correspondent as we'll as
Others who have. asked similar cues
tons, We will demonstrate our theory
as to the proper methods in the care
OF swine which proved to be profitable
and satisfactorySto us, in cur expert
ence on the farm.
As a necessary qualification, a far
mer having the are of domestic ami
mails, should be supplied with a fund
Of intuitiye knowledge which instinct
fyely dsscerns every want of these
dumb creatures, and be able to detect
the approach of disease while only the
symptoms are apparent. Atthe outset
all plans must be objective in their
method, in anvspursuit in which d
is engaged, 1t he would succeed To
feed swine for the shamblesj is quite n
different thing from feeding in viewsof,
q perpetuatson of a race OF healthy and
vigorous animals. In view of this fact
itmay readily be seen how important
it is to understand the relat ons which
exist between food elements and ami
NAL development or growth. All
grains which are composed largely of
starch. such as corn or barley, furnish
the carbon, and provide for the fatten-
ing process in animals. Corn fed to
hogs corresponds to malt in the fatten-
ing process of the beer drinkers, but
the tissue is not healthy and breeders
OF experience have found at great cost
that swine kept fat any length of time,
on corn alone, have ended disastrous
~. BY such q method the most use
ful and important parts of the body
are not nOurished, such as the bone
and muscular systems. Swine are FREE
quently famished for want of food
while they trample the corr when fed
as their exclusive diet, under Their
feet, and root into the ground for CLAW
to eat instead, that a perverted appe.
tite might be appeased. The well
nourished animal is restful and enjoys
life, and it's weight will increase at a
much more RAPID rate and at less ex-
pense to the owner than the restless
one.
The question now arises as to the
proper method of providing nourish-
ment or the entire system of an an
lmal so that each part of the body
may bear %peaceable relation to the
other parts and harmony reign SUI
preme. The relative cost of food must
be taken into account, but those which
contain the largest proportions of the
albuminoids and phosphates are the
most valuable ones, such as wheat
middlings. ground oats, field peas
etc.. and such should be the exclusive
diet OF growing animals. The grasses,
green or in hay, oil cake, beets, ETC.,
properly belong to the above list of
food for growing animals. 1t is i'm
portant that food should be incorpor-
ated, ground and mixed together, the
liner with the coarser product. or if
fed separately, a little variety is a good
thing. Regularity in the time of feed
ing is important and while our most
successful feeders are liberal feeders,
too much is u waste of product.
All domestic animals, especially
young swine, should have plenty Of
room for exercise, with clearly and
well vetilated sleeping quarters,
Ii swine are to be kept until they
approach8the period of maturity, or
g ghteen OF twenty months old. the
most profitable and successful plan is
to put them wholly IN grass for about
four months the second year; clover
beng the best, though a mixture Of
grass makes a good pasture for swine.
If put into market at eight or ten
months Old. the pigs must be fed on
grain fromsthe start and but little re-
lance cana be sst upon the pasture.
The most sful months, with the
least d. ~ loss, to have pigs
dropped. April and May. and the