Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-12-06

lcdu llfSdt StSdtCi VI Sd1SdoS 10
secured, and at no more expense than in
producing an excess of fat. This is ex-
planned by reason Of the fact that when an
animal is given food containing the ele-
ments Of growth of bone and muscle as
well as of fat, the condition of the ami
NAL is sustained in manner to permit of
more perfect digestion and assimilation,
and greater appropriation for the sup
port of the system, of the nutritious ele-
ments that are required, and which are
more evenly distributed Through the body,
instead of the semi diseased condition pro-
duced when corn is given as an exclusive
diet. Hence the farmer who diminishes
the ration of corn, allowing but portion
only, substituting therefor bran, middlings,
milk and clover (cut Gne and scalded) will
have his hogs larger, heavier, healthier
and of better quality Of flesh than from
corn.
While giving the advantages of a sys-
tematic method of feeding for the best re-
suits in producing the heaviest and best
pork the fact that prime lard brings a
price that makes it desirable on the part
of the farmer to have his hogs very fat, it
must be admitted that it is a serious OBJ
stacle in the way when the value of lean
meat is advocated, but the lean is simply
interspersed with the fat, and the greater
increase from the variety Of food does not
diminish the supply of lard. The farmer
will find that on those portions of the car
cass from which the lard is procured but
little difference will be observed, and the
hog will be much more valuable as a
whole.-Paiiadelpkia Record
HOW TO JUDGE WOOL.
An Australian expert gives the follow
ing on Judging wool on live sheep: "The
finest and softest wool is always on the
shoulders of the sheep. An expert in
Judging sheep always looks at the wool of
the shoulders first. Always assuming that
the wool to be examined is really fine, we
first examine the shoulders as a part where
the finest wool is to be found. This we
take as standard, and compare it with
the wool from the ribs, the thigh, the
rump and shoulder parts, and the nearer
the wool from the various portions of the
animal approaches the standard the better.
First We scrutinize the fneness, and if the
result is satisfactory we pronounce the
fleece in respect to fneness very 'even'
Next we scrutinize the length of the sta
pie, and we find that the wool on the ribs,
thigh and back approximates reasonably
in length to that of our standard; we again
declare the fleece as regards length of sta
pie, true and even We next satisfy our
selves as to the density of the fleece, and
we do this by closing the hand upon
portion of the rump and loin wool,
these points being usually the thin
nest and most faulty. If this again
gives satisfaction, We designate all
the wool even to density Now to
summarize these separate examina-
tions: If the fleece is nearly of equal
length on shoulder rib and back, and dem
sity on shoulder and across the loins, we
conclude that we have perfect sheep for
producing valuable WOOL"
PIG BREEDING.
An English breeder, in the lfark Lane
Express, says: "When pigs are very young
they need deal of care and attention as
well as the SOW. The SOW should be fed
very sparingly for the first week, and the
food increased according to the demands
made upon her by the sucklings, which, at
the age of two weeks, may be taught to eat
light food and drink sweet milk. 1t is
usually considered that the first four weeks
Of the pigs life is the time to made it de-
velop its natural form. If stunted at this
time it will likely always show it, or at
least it will be behind its mates. There
are many things to be considered in pig
feeding. At this age stuffing on concen-
trated or heavy food is dangerous, as the
pigs are tender and liable to many all
nents; while we desire to obtain fast
growth, excessive fat is not desirable, but
rather injurious to health. For this rea-
son | prefer light food, such as ground
oats, short bran, and but little maize, lot
of grass or other gteen feed, with plenty of
exercise. Never give the food sour Feed
at regular hours. A little practice will
soon tell you Just how much to give. Never
give more at time than the pigs eat up
clean and allow plenty of fresh water at
all times. Provide shade as well as dry
sleeping places in summer"
THE CHAMPION DIGGER.
L. A. Roberts of Kings county, Y. Y,
writes az follows to the Rural New Yorker:
II have seen several items recently about
the number of bushels of potatoes that
could be dug and picked up in day. and
feel inclined to add one. Many years ago,
when was lad am now 64-an ac-
luaintance Of mine named Davenport, in
Bloomfield, Conn, made bet that he
could dig, pick up and put in cart 100
bushels of potatoes in one day, between
sunrise and shutdown, and succeeded in do |
ing it. The potatoes were raised on the |
farm of David w. Grant, and were of |
variety called Rohan, then recently intro
iuced, very large and very prolific, and |
very poor in all respects; so poor that they |
we're considered, after trial, not worth |
raising, Notwithstanding the enormous |
amount that could be raised on an acre. |
This feat was witnessed by several persons,
! few of whom arenow living and will GER |
ify to the accuracy Of the above state
nent."
Commenting on the foregoing the Rural |
Neac Yorker says: "Who can beat this rec
nd? 1t will stand until somebody brings |
long better one. Are the young men of |
o-day so far behind ?"
DAINTY CELERY.
The celery plant is classed with the
parsley family, and in its II, SAFE Is saia
by naturalists to be poisonous. Like many
)ther plants it has been made by cultiya-
lion subservient to mans use, and from the |
original there are now many varieties. |
There is, however, decided preference for |
The white kind, on account of its fine flavor |
and its crispness, and gardeners tell us in
selecting this variety to take the punches
which are short, fat and firm. While |
celery is recognized as wholesome and an
agreeable vegetable, it is rarely served at
our tables cooked, but is usually eaten
raw, with salt or cheese, or in the form of |
4 salad. 1t may be cooked in variety of |
" a rs and with much satisfaction, as can be
attested by those who have thus tried It, |
md their commentator is sufficient TO |
warrant the trial of it by those who are /
not used TO preparing it in that way