750 DB. CHASE'S RECIPES. 



Hogs, Preparing Pood for— Peas claimed Better than Corn.— 

 The Fostoria Review informs us that a writer in one of their exchanges states: 



" The present practice in any country, I believe, is to prepare food for 

 hogs either by steeping, steaming or boiling, under the belief that cooking in 

 any shape is better than giving iu the raw state. But 1 now assert, on the 

 strongest possible grounds — by evidence indisputable, again and again proved 

 by actual trials, in various temperatures, with a variety of the same animals, 

 variously conducted — that for fast and cheap production of pork, raw peas are 

 fifty per cent, better than cooked peas or Indian corn in any shape." 



Remarks.— i am well aware that raw peas, when young, that is, growing, 

 but being what we know as " full," i. e. got their full size and ready to use "at 

 table," if cut up and fed to hogs thus, they thrive and grow upon them very 

 fast. As it is from decided statements of this kind that others are induced to 

 try the experiment for themselves, and establish or refute such statements, I 

 have given it a place. I have not a doubt but what the writer is honest in his 

 position, and if further test shall prove it true, generally, there may be consid- 

 erable profit to those who can raise more peas than corn to the acre, which no 

 doubt many can. Still, I must say that I believe more pork can be made in 

 the same time from either peas or corn if they are ground and properly cooked, 

 or boiling water, at least, poured upon the meal, and the meal stirred as it 

 should be, as will be seen in fattening cattle, than if fed unground and 

 uncooked. There can be no doubt upon this position of properly cooked food 

 being better for fattening purposes than uncooked. See " Meal and Hay for 

 Fattening Stock— Scalding the Meal a great Saving." 



Hog Feeding Experience of an Iowa Breeder and Packer.— A 

 hog breeder and pork packer of Iowa gives his experience in the business 

 to one of the agricultural papers as follows: He has demonstrated to his 

 entire satisfaction that after his spring pigs had reached about 300 lbs. they 

 ceased to grow with any profit. His pigs on the first of January weighed 

 nearly as much as they did on the first of February, notwithstanding he had 

 kept up the feeding. He is a great advocate of taking good care of hogs. He 

 would never shut up his hogs more than five weeks before he wants to market 

 them. His food early in the fall was pumpkins, steamed and mixed with 

 middlings, the proportion being about one-half a bu. of middlings to 40 gals, 

 of steamed pumpkins. His object was to develop the bone and muscle of the 

 hog without adding fat. This he continued three months, and then put them 

 in a close pen and fed them meal and middlings steamed. After shutting them 

 up for five weeks they gained two pounds a day until they reached 300 lbs., 

 and then ceased to grow to any extent. 



Remarks.— WhevQ this man used middlings to thicken his steamed pump- 

 kin, to give bone and muscle, or to make his pigs grow, would be just the 

 •place tor pea and oat meal to come in, as oats are generally sowed with peas, 

 to help hold them up, as peas fill better if they stand up than they do when 

 fallen down, as they almost always do if sowed alone. Boiled or steamed 

 potatoes, when they are plenty, when the pumpkins are all used up, or part 

 pumpkins and a part potatoes do excelleptly well, thickening with the pea and 



