The National tribune., 1896-12-10
OUR RURAL TOPICS.
Some Practical Suggestions for Our
Agricultural Readers
Scientific Pig Feeding.

found that 81 per cent. OF the parket value
of the food was returned in the'value of tho
manure, when the latter was properly
handled. The cost of food for pound of in
crease in live weight and the profits were
slightly in favor OF the less watery ration,
but the shrinkage at slaughter was the Same
IN these pigs as In those fed on dry ration
Butteruilk had about four-fifths the feeding
value OF skim milk. Poland hinas and
Berkshires gave the same results, but IN an
other test Berkshires outstripped Yorkshires.
In most cases 10 costs more TO keep pigs after
certain age than their gain in weight is
worth. At the Danish Station at Proskau,
feeding eornmeaf was followed by good re-
suits la every case. Cornmeal may be fed to
pigs under four months old with no bad re-
suits, provided the amount fed be not too
great at first, but gradually increased, and
the whole ration not too rich. The animals
fed unlocked eornmeal made a slightly
larger gain than those fed cooked neal
Whey gave good results.
How to Dress Ducks for Market.
Ducks are killed by hanging them head
downward, the feet eaugh in a Loop of cord,
and stuck IN the roof of the mouth. While
dying the feathers are quickly pulled, as
many being plucked as possible before the
duck is dead. It is then passed to an assist
ant, who proceeds to pluck the seft feathers
and pin feathers until the carcass in clean.
This is a very tedious operation, and some
kill the duck, strip away the heavy feathers
and wray it in large towel that has been
dipped in boiling water, allowing it to re-
main for half an hour, when the feathers will
easily come out. Beginners, however, should
experiment with one duck in that manner, as
there is little practice required to learn
Just the right time to remove the CLOTH etc.
When all the feathers are off, and the carcass
has been dry picked of all the pin feathers,
it is then dropped into iee-cold water in order
to remove the animal heat, and when cold
the carcasses are hung up to drain and dry.
They are then packed in clean boxes or
barrels and shipped by express.
Farm Notes.
Hogs do not do well when large numbers
are kept together. If disease does not get
among them the hogs are still liable to sud-
den chills, budding together as they are sure
to do in cold weather, and thus exposing
themselves alternately to extreme heat and
extreme cold. Besides, In any large lot there
is sure to be difference In size. The stronger
will always crowd the weaker from the feed
ing places An underling among a herd Of
hogs has q poor chance for growing. The
same amount of feed given to hogs distribut-
ed in small lots of even size will make moro
pork than if q large number are fed together
indiscriminately.
An excellent plan suggested by a Western
Journal is to have an old farm-wagon that is
of but little value for any purpose, other
than for holding manure, near the stable and
throw the manure directly into the wagon,
hauling it to the field whenever load is
obtained. By so doing there win be no barn.
ward accumulations, and if the cornstalks
are shredded and the straw also cut the ma
nure will reach the field in fine condition,
the hurry of hauling all the manure on the
farm when busy being avoided.
The larger an animal the more it costs to
maintain it, as rule; hence it viii cost
much more, in proportion to weight, to pro-
duce hog weighing 800 pounds than 0na
weighing 100 pounds, consequently there is a
larger profit per pound from the small hog
than from the large one, and the farmer can
keep more small hogs than he can Of Largo
ones.
There should be regular hours for feeding,
not varying minute, and the animals viii
soon learn the proper times and will come mp
driven Or called.
The freezing point of potatoes is 30 de-
grees, and they must not be kept in the light.
Keep them at temperature between "a and
60 degrees (the lower the temperature with
out freezing the better,) so as to prevent
sprouting.
Carrots are delicacies to horses and cattle.
When animals are sick and refuse food they
may sometimes be tempted to eat carrots
which shows that they stand at the head Of
all root crops as food for stock.
A Michigan cheese factory has sent out the
following pointers to its patrons: Filth can
not be strained from milk. Milk viii catch
and hold bad odors from stable, wood house
and filthy yards. The best milk, if shut into
can tightly when warm, will spoil inside ef
three hours.
When large numbers Of stock are fed to-
gether the stronger will continually crowd
away the weaker ones, who fail to procure
enough food to keep in good, thrifty eondi-
ton. Such an unequal division causes an
increase in the cost. 1t is better to divide
up into reasonably small lots, according to
size, age and condition.
A single leak in barn may cause damp
ness and lead to disease of the stock Tho
cost of preventing the difficulty will be al
most nothing compared with the saving Of
time and labor in the treatment of disease.
The room in barn or stable is worth some
thing, and when stall is occupied by an un-
productive animal instead of by one that
should give profit there is a loss in great
many WAYS, as shelter is at times In demand
more than food.
The chief reason of quick decay of Fab
fruit is simply the matter of the warm
weather to which it is exposed as now
handled FAN fruit will keep all Winter ii
put into desirable degree of low tempera-
ture Immediately after packing. The grower
should make the disposal of his fruits extend
over longer time, and change of method
in selecting, packing and style of packing,
and the keeping of his fruit at lower tenn
perature. viii make him more Independents a
market conditions.
There is nothing better for starting hogs
to fatten than cooked field pumpkins, nor is
any vegetable more easily and cheaply
grown Breaking the pumpkins open and
removing the seeds before cooking them ~
all the preparation required. Some ground
grain, oats or corn should be put in after the
cooking is done, as the heat of the pumpkins
will cook it sufficiently. In this way sweet,
tender and excellently favored pork can be
made. 1t will be much better in quality
and healthfulness than pork fattened mainly
on corn.
Charcoal is not considered q food, though
Z - ,,re.1 In Iv both sUiue and porltry