The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-05-24
Seven Months Old 200 Pound Pigs,

Seven Months Old 200 Pound Pigs.
The old-time way of feeding hogs for
eighteen months before selling them is
fast becoming thing of the past, as it
has been proved that young animals pay
older ones, says A. H. Sheldon in the
Prairie Farmer. But to attain good
weight at six or seven months the pigs
| must be well-bred and carefully fed
The stock must be rather large, and
Well-matured the dams weighing from
800 to 600 pounds and the sire of q
| quick-maturins strain which will fatten
easy at any age. After the pigs are Il
| month old they will eat some soaked
corn and drink milk and should be fed in
! small pen near their mothers feeding
floor Ground corn and oats with some
mixed with milk and water twelve hours
| before feeding. After this swill has
been fed liberal supply of soaked corn
will add enough flesh to keep the pigs
plump all summer. They should have a
| clover pasture to run in during the sum-
mer, and sweet corn, pumpkins, sQuashes
and beets or other vegetables which are
raised on the farm to help make good
growth
frs Sometimes ne 6 pigs at 100 days will weigh
100 pounds, but oftener they weigh from
~ to 70 pounds, and this may be consid-
cred good weight at little over three
months they will grow rapidly on the
proper food, and if corn is added, to put
on the flesh, will weigh 165 pounds when
six months old. During October they will
gain 10 pounds more, making from 200 to
20 pounds by November list. During
usually much better than later, so if the
pigs are ready for sale by October, the
best profit is secured As much of the
food used during such q crowding process
must be purchased, the feeder must de-
eide for. himself if the profit in these
young pigs is enough to justify the ex-
! pense. If three months more of time are
| taken, and clover. sweet corn, rye and
home grown corn fed after maturity dur
ing winter months, and the pigs sold dur
ing January and February, IL very salts
factory. return will be received, and less
cash is expended.
Trouble in ''Camp" and Milk Room.
About this time, as the warmer days
put IN an appearance and new influences
| make themselves felt in butter-making.
the cows are longer in milk, the cream
comes harder and sometimes not at all,
and Ill churning some of it foams, and
some swclls and some refuses to come
under any circumstances. 1t is now
claimed that such milk is not injured by
hea ting up to $50 degrees as soon rs
MIXED, if set in shallow pans and kent
about forty hours in a moderately warm
room before Swimming. TO this cream
as soon Us enough has been secured to
churn, add some fresh sour milk and
Keep at 90 degrees until slightly sour
3 then c nj In this way the cream will
luton with little warm water will be
the best plan to pursue; and if IL little
salt is added no harm will be DONE In
all this there is something wrong with
creamery near the writer's makes butter
from the gathered milk Of forty herds of
cows, and by slightly souring the cream,
making i. fluid enough for conclusion
in the movement of cream in the churn,
and churning ut about 80 degrees, no
trouble is experienced in having well
forty minutes. Many time the cream
is cold and there is not dash enough
to the cream to properly throw it against
the heads OF the churn, or with dasher
a little cream only is agitated in the cen
ter of the mass and there is no chance
! for the cream to come if it wanted to-.
Making the Soil Deeper.
1t is commonly said that blowing deep
is the direct means of making the soil
deep. 1t is true that deep blowing opens
lower stratum to the action of air,
but this only hastens the decomposition
of vegetable matter in the soil, and if
this is not replaced the soil becomes so
deficient in humus that deep blowing is
useless There is no better way to deep
en- soil than to sow clover and every third
or fourth year use the subsoil plow as
deeply as it can be run. This will enable
the clover roots to penetrate the soil to
greater depth. Whenever a clover sod
is plowed considerable part of it's lower
roots are left in the soil as they grew
These roots rapidly'decay, and they enable
roots and grain Of other and other crops
to 50 down deeply in search of moisture.
This is one reason why hoed crops on
a clover ley stand drOuths better than if
planted on timothy sod whose roots are
all near the surface. To make the clover
grow as large as possible is all important
The larger the growth the deeper the
clover roots run and the more the subsoil
is bcnefted-American Cultivator.
Green Forage for Fowls.
One Of the first things to be done in
F spring is to plow a small patch near the
, hen yard to be sown thickly with some
kind of spring grain. A mixture of oats
aAd peas, or barley and peas, or of all
three grains together, and covered by
, being cultivated under the surface will
furnish plenty of work for the fowls
, They will roll in the fresh-plowed ground
will eat such of the grain as they may
+ up, it will make excellent green feed fol-
them. When it gets too large to be eater
:. readily, plow the patch again and SOW i
second or third crop. The peas are the
best grain to use for this purpose, bn1
q for the fact that the grain II 10 large