The midland journal. (Rising Sun, Md.) 1885-1947, 1889-08-09
Effects of Food-Lean Pork.
F. D. CURTIS.

breeding sows by turning them into a
field where there is plenty of pasture.
It is not advisable to allow them to
have pigs where other hogs run,
although, in large range, there is lit
tie danger Of the pigs being disturbed
or injured when born. One thing is
sure-there is no food which will
m Ike 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. 1 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 sue
culent character Of the grass they were
in perfect 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 we'll. Fruits are also natu-
raj foods for swine, and sows will do
we'll 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
farmers presist in keeping their hogs,
the year around, on grain. An acre of
sweet corn, fed stalks and all. will go
a long way towards fattening 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 a
maxim: The cheapest foods make
the best pork. The reason is the
leanest. Lean pork then being the
best, we should try 10 make it, Con-
finement 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. Reduce the fat
and increase the lean.
Can this be done? Certainly. In
this way: Keep the pigs all their lives
in the pasture. Feed skim milk and
bran. Keep corn away from them.
Give them vegetables and apples with
the bran. When the bodies or frames
are grown, give them oat meal or rye,
ground entire, mixed with bran, put
ting in twice as much bran as rye.
Keep up the vegetable and apple diet
and allow them during this time to eat
all the grass they will A little corn
may be fed towards the end. Pork
made in this way will have more lean,
and will be tender and juicy. At
Kirby Homestead, with our breed of
hogs, and using turnips, we have pro-
duced hams seventy-fve per cent lean.
The fat is something more than mere
lard-animal oil. 1t is meat, with the
substance and grain of meat. To get
such pork is worth trying for, as it is in
demand. The sausage and the other
food products made from such pig meat
are superior in quality and taste.
There is a tenderness and favor which
enhances the value. Pigs should not
be fed SO much or gorged to such an
extent that they will not go out into
the pasture. An active pig will make
better meat than helpless one-made
so by lack of true muscle and vigor.
1t is advisable to plant apple trees for
early ripening, in order to give the
pigs start. Fifty trees of this kind
have been set this year at Kirby
Homestead, including twenty Early
Harvest. Apples do not make fat pork,
but they do make plenty of meat, and
that of extra quality. Pumpkins can
be utilized in the same way. Gradual
ly the requirements Of consumers for
more lean pork will open the eyes of
farmers to the fact that the consumers
are right and we will have less of the
greasy, indigestible animated lard tubs
called "early matured pork" "The
most weight in the shortest time,' is
a heresy which has broken down lots
of American stomachs and set thou.
sands of people against pork, There
il no animal on the farm which can be
turned to better account than the hog
to utilize wastes and cheap foods, and
as a factor for enriching the farm.
For a steady diet give the pigs grass.
american Agriculturist.
Seed Red for Wheat.