Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1913-06-13

that one should need on the farm Will
depend on various conditions, and .
while the Holstein COW may be the .
best in one case, the Jersey viii prove .
better in another. In mild climates
where the winters are not severe, the ,
Jersey viii do very we'll. The Hol- +.
stein is of course much larger COW
and is ALE to Withstand severe win /.
ters.
Alfalfa makes an excellent pasture
for hogs, and we have never found any
injurious effects in pasturing our
brood sows on it. Alfalfa will stand
pasturing after it has become well es-
/ tabished, but should not be pastured
until it is at least a year old, Some
grain should be fed to hogs that are on
alfalfa, barley or wheat usually in this
! Western country.
/ When it comes to feeding cows, on
account of the high protein content of
alfalfa hay, it would not be well to use
oil meal and bran, unless these feed
| ing stutfs can be secured cheaply. We
use rolled barley alone and would feed
about seven or eight pounds per day
per head. 1t must be remembered,
however, that we cannot give specific
rule for the feeding of dairy cows, for
20.
might not be satisfactory for another.
The best thing to do would be to
make a trial of the ration suggested,
and watch the effects on each COW,
varying it where necessary.
Pork may be picked by using for
each so pounds of meat, one pound of
salt, four pounds of sugar, one quart
of molasses, and three ounces of salt
petre. The meat is well rubbed with
salt and left in a pickle barrel for Is
! days. draining off the fluid from time
to time.
A second method is to use one bush
: ell of fine salt, two pounds of brown SUI
gar, and one pound of salt petre, which
would be enough for 500 pounds of
meat. The sugar improves the flavor
of the meat and the salt petre makes
the pork firmer. After 4 few days a
little more of the salt mixture may be
applied, rubbing it in if absorption is
| c1n IF
must be thoroughly sailed in, as de-
. composition is most likely to occur in
such places. This method may be used
where hams shoulders, and bacon
sides are packed together in the same
barrel, the hams being packed at the
top Of the barrel to prevent them from
becoming too salty. Resulting should
take place within ten days or two
weeks according to the weather. After
four to six weeks the meat may be I'M
= packed, washed, and smoked, or the
salt may be left on the meat during
the process of smoking. Before hang
ing In the smoke-house the meat may
be sprinkled with black pepper or a
mixture of black and red pepper. A
molasses barrel is better than a whis-
\ ky barrel, but If whisky barrel is
used, the interior should be charred
first This will remove the flavor of
the whisky.
BY orchardists 1t is generally con-
sidered to be a poor plan to run hogs
in an orchard, as they are likely to in
jure the trees. However, If 1t ia de-
cided to handle them in this way, they
should also be fed ground barley, or
wheat middlings. depending on the
market price. For producing grains
barley is almost equal to wheat, pound
for pound, and produces most excel
lent quality of pork. For young pigs
middlings will give somewhat better
results than the others. Where grain
is being used without pasture, it will
require about 500 pounds to produce
100 pounds of grain. Knowing the