SWINE 377 



Dry cured pork. — For each one hundred pounds of meat use : 



Seven pounds of salt, two and one-half pounds of sugar, two 

 ounces of salti:)eter. 



Four to eight pounds of salt, two to three pounds of sugar or 

 warm siru]^, one to two ounces saltpeter, three to six ounces 

 black pepper, two ounces red pepper. 



Apply the dry cure in three installments, four or five days 

 apart. Kub it in well. 



Sausage. — Sausage may be made as follows : Use only clean, 

 fresh meat, three parts of lean meat to one part of fat. Beef 

 may be added, if desired. 



For every one hundred pounds of meat use : one and one-half 

 to two pounds of salt, one to two ounces of fine sage, one-half to 

 one ounce of ground nutmeg, four ounces of black pepper. 



Use the above as a guide and season to taste. 



DISEASES OF SWINE 



By I)k. J. II. IIE^nTT, D.V.M. 



Cold. — Caused by catching cold from exposure or being in 

 damp quarters. Give one teaspoonful of the following three 

 times daily: 



Tincture of aconite one-half ounce 



F. E. belladonna one-half ounce 



Saltpeter one ounce 



Ammonium chloride one ounce 



Water to make eight ounces 



Snuffles. — Causes same as for cold. Put in dry, warm quar- 

 ters and give treatment as for colds. 



Constipation. — See horse. 



Diarrhoea. — See horse. 



Indigestion. — Caused from overfeeding or poor foods, expos- 

 ure, chilling; animal loses appetite and appears to be in pain, 

 shows more on movement. Give a large hog four ounces 

 castor oil followed l)y one teaspoonful three times daily of the 

 following : 



Sodium sulphate two ounces 



Sodium bicarbonate two ounces 



Sulphur one ounce 



Salt one ounce 



Fits are generally caused from worms. Give tlie following for 

 four days : 



Castor oil one tablespoonful 



Turpentine fifteen drops 



