Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1889-08-22

American A0rieuttNrist, by turning them
into field where there is plenty of pas
ture. 1t is not advisable to allow them
to have pigs where other hogs run, al
though, in a large range, there is little
danger of the pigs being disturbed or in
jured when born. One thing is sure
there is no food which will make better
pigs or put the sows in better condition
for bearing young than grass. 1t seems
to be as natural food for swine as for any
class of animals. / have known sOws
which destroyed their pigs in the spring,
to make the best of mothers in the sum
mer when fed on grass. In the spring
they were feverish and made frenzied by
their physical condition; while in the
summer by the cooling and succulent
character of the grass they were in per-
feet condition for the ordeal of bearing
young. Feeding vegetables has a similar
effect, and when sows have these regularly
they are always sure to do well. Fruits
are also natural foods for swine, and sows
will do well if fed nothing but apples.
In the summer hogs should always be on
the earth and given chance to root.
When it is known that all these cheap
foods are so natural and healthful for
swine, it seems strange that so many far
mers persist in keeping their hogs, the
year round, on grain. An acre of sweet
corn, fed stalks and all, will go long
way toward fattening a lot of hogs.
Sorghum is also excellent. Weeds are
allowed to go to seed, for extra work the
next year, which would make excellent
pork. Here is maxim: The cheapest
foods make the best pork. The reason
is, it is the leanest. Lean pork then be-
ing the best, We should try to make it.
Confinement in pens tends to increase the
fat. Exercise develops the muscles.
The muscular part is the best food. The
fat is largely waste. We make fat to
throw it away. People buy hams, moi
for the fat, but for the lean. When the
fat is wasted it makes the lean cost just
so much more. Reduce the fat and in
crease the lean.
Can this be done7 Certainly. In this
way: Keep the pigs all their lives in the
pasture. Feed skim-milk and bran
Keep corn away from them. Give then
vegetables and apples with the bran
When the bodies OF frames are grown
give them oat meal or rye, ground entire
mixed with bran, putting in twice al
much bran as rye. Keep up the vegetable
and apple diet and allow them during thi
time to eat all the grass they will. A
little corn may be fed toward the end
Pork made in this way will hav
more lean, and will be tender and juicy
At Kirby Homestead, with our breed o
hogs, and using turnips, we have pro
duced hams seventy-fve per cent. lean
The fat is something more than mere larC
animal oil. 1t is meat, with the sub
stance and grain of meat. To get sucl
pork is worth trying for, as it is in de
mand. The sausage and the other foo'
products made from such pig meat ar
superior in quality and taste. There is
tenderness and flavor which enhances tn
value. Pigs should no be fed so muc
or gorged to such an extent that they wi
not go out into the pasture. An activ
pig will make better meat than helples
one-made so by lack of true muscle an
vigor. It is advisable to plant app
trees for early ripening, in order to Civ
the pigs a start. Fifty trees of this kin
have been set this year at Kirby Hom'
stead, including twenty early harves
Apples do not make fat pork, but they d
make plenty of lean meat, and that {
extra quality. Pumpkins can be utilize
in the same way. Gradually the require
ments of consumers for more lean por
will open the eyes of farmers to the fat
that the consumers are right and we wi
have less of the greasy, irdigestib
animated lard tubs called ''early mature
pork" 1.-THE most weight in the shor
est time" is heresy which has broke
down lots of American stomachs and s.
thousands of people against pork. The
is no animal on the farm which can |
turned to better account than the hog
utilize wastes and cheap foods, and as
factor for enriching the farm. For
steady diet give the pigs grass.