LIVE STOCK. 188 



H»y far Hoga—Tery few are aware of the fact that hay is very bene- 

 ficial to hogB; but it i8 true, nevertheless. Hogs need rough food as well as 

 horses, cattle or the human race. To prepare it you should have a cutting- 

 box (or hay cutter), and the greener the nay the better. Cut the hay short 

 and mil with bran, shorts or middlings, and feed as other food. Hogs soon 

 learn to like it, and if soaked in swill or other slop food, it is highly relished 

 by them. In winter use for hogs the same hay you feed to your horses, and 

 you will find that, while it saves bran, shorts or oth«r food, it pats on flesh 

 as rapidly as anything that can be given them. 



Paralysis in Pig*. — Pigs are frequently subject to a partial paralysis of 

 the nerves of the lumbar region, by which motion of the hind quarters is 

 rendered difficult or impossible. It sometimes results from inflammation of 

 the covering membrane of the spinal cord, caused by exposure to cold. The 

 remedy is to rub turpentine or mustard paste upon the loins, and to give a 

 teaspoonful of saltpetre in the food once a day. Dry pens and protection 

 from r&ina in the hot season are the best preventives. 



Poi*onoiu Svrlll. — A correspondent of the Prairie Farmer, having 

 complained of a disease among Ids hogs, is told by another correspondent 

 that the symptoms are similar to those of hogs of his own, which he is satis- 

 fied died from eating swill that had become poisoned by standing too long. 

 He says: " Chemists say that when swill st&nds a certain length of time 

 after it has soured, it becomes poisonous. I don't know that this is so, but I 

 dc) know that I shall not feed any more old swill." 



RooU ror Hogs. — Parsnips, carrots, Swedish turnips, and espeoAlIy 

 mangel-wurtzels, will aU fatten pigs. The roots ought not to be given in % 

 raw state, but always cooked and mixed with beans, peas, Indian com, oata, 

 or barley, all of which must be ground into meal. When pigs are fed on 

 anch cooked food as we have stated, the pork acqtiires a pecolisrly rich 

 flavor, and is much esteemed, especially for family use. 



Economy in Hog Raising. — One man who let his hogs run on grass 

 and artichokes all summer, was sure that his hogs paid him from fifty to 

 sixty cents per bushel for the com they consumed (not counting anything 

 for the grass). Another man, who kept his hogs in a pen all summer with- 

 out anything but com and water, did not realize more than ten or fifteen 

 cents per bushel for the com consumed. 



Water fbr Hogs. — Hogs require free access to water in -the summer 

 time. If they can have a place to bathe or wallow in, it is beneficial to them, 

 as it cools and cleanses the skin. Mud is not filth — ^it is a good disinfectant 

 and healthful. Sometimes mud baths have been found useful as medicinal 

 treatment for sick people. 



Scnrvy Pig«. — It ia said by a farmer who has tried the experiment so 

 often as to be sure of his ground, that buttermilk poured over the back of a 

 scurvy pig will entirely and speedily remove the scurf, The remedy ia 

 simple. 



Sqnaslx for Fattening Hogs. — A New York farmer declares that an 

 acre of Hubbard squash will fatten ten more hogs than the com that can be 

 raised on the same grotmd. He has gathered from six to eight tons from an 

 acre. 



