802 
AMERICAN AGRICULTURIST. 
most farmers are, with a good market for corn, 
and other grains. But if your corn crib is pleth¬ 
oric, and you have a surplus that you want out of 
the way, without any return for it, just put it un¬ 
der these long noses. You will accomplish your 
purpose. A grand recipe for famine are these 
land [likes 
Hogs, we said, not asses or African Elephants, 
with ears as big as a leathern apron. The only 
ears a pig should run to, are ears of corn—his own 
being short, erect, well set, thin and soft to the 
touch, showing that the forces of the animal are 
not wasted in making souse or headcheese. His 
head should be short; nose fine; neck thick, short 
and deep ; his back broad and rounded along the 
whole body. We want a fine boned and compact 
animal, with legs just stout and long enough to 
hold up the fat and muscle you mean to put upon 
them. With a pen of such animals, you can 
make pork cheap, no matter vlr st breed they 
belong to. There is satisfaction .1 looking at 
them, and in feeding them. You can scf where 
the corn goes to, and what comes of it, ..a the 
swelling sides, and rounding back. 
The pig is a gentleman of leisure, and wants 
clean quart-fers. hie must have a dry sleeping 
apartment, and plenty of straw if you want him 
o do his best. Then he is omniverous in his ap- 
jetite, and wants a little of almost everything 
nice that tickles the palate of his master. While 
cooked Indian meal is the staple, he should be 
treated to vegetables daily, green corn stalks and 
jars, cabbage, turnips, carrots, beets, parsneps, 
&c. Milk or whey never comes amiss. If these 
ire not convenient, they should have all the wa- 
er they wish to drink. A little salt is also a de¬ 
sirable addition to the daily diet. 
Regular feeding is a matter of much more im¬ 
portance than most people suppose. The healthy 
stomach of a pig performs its task of digestion 
with as much regularity as a day-laborer, and when 
the meal time comes, it feels the uneasiness of 
Hunger. A squealing pig should be considered a 
disgrace in any farmer’s yard. Even if he affect 
hat kind of music, he should understand, that it 
s a very expensive luxury that none but the rich 
can afford. It is like the brilliant light from a 
lamp, fed with oil from his own ribs. Feed by the 
clock, and stop the racket. Give at each meal, 
only so much food as they will eat up clean. 
If you have any considerable number of hogs, 
it will pay to have a cooking apparatus, for boiling 
or steaming the meal and vegetables. Fair ex¬ 
periments show, that a large proportion of cooked 
food will make more flesh and fat than the same 
quantities given raw. A little green food given 
as a change is economical. With neatness and 
system, this branch of farm industry may be made 
very pleasant and profitable. 
---- 
Cattle Show Deception.—Yankee Tricks in 
Great Britain. —Since all cute and mean tricks 
are set down to Yankees, we suppose one of that 
genius must have settled in Great Britain, 
for we learn that at the last Ayr Agricul¬ 
tural Cattle Show, the first prize was award¬ 
ed to a two-year-old bull which was decorated 
with false horns, and a slight hollow behind the 
shoulder was filled out by puncturing the skin and 
blowing in air. A thin band of gutta percha was 
fastened around the base of the false horns with 
some adhesive substance, and the hair carefully 
drawn over. Other animals were tinkered with 
in a similar manner. Where’s Bother Jonathan 1 
Vive le John Bull! 
-- — - - -- 
Fertile Countv —“In my fertile county,” said 
^ Leicester man, “ you could turn a horse into a 
field new mown, and the next morning the grass 
would be grown above his hoofs.” “ Pooh ! that’s 
nothing,” cried a Yorkshire man. “You may 
turn a horse into a field in Yorkshire, and not be 
able to find him next morning /” 
--—caOc*—-►-<*«.- 
Management of the Horse. 
In our remarks on this subject, last month, we 
spoke of the importance of the cleanliness and 
ventilation of stables. Hardly less important is 
the cleanliness of the horse himself. That the 
animal prefers a neat skin to a dirty one, is mani¬ 
fest from his treatment of himself when out to 
pasture. By rubbing against fences and trees 
and by rolling on the grass, he keeps his hair in 
tolerable neatness; it is often more tidy and 
glossy than when under the care of the grooms¬ 
man. He can not curry and brush himself to any 
amount in the stable ; hence he is obliged to lie 
dowm in whatever filth his untidy owner suffers 
to remain beneath him. 
A stabled horse should be cleaned every day. 
And this, not only for the sake of the neatness 
itself, but for the benefit of the friction to the 
horse’s health. Many stabled horses are not 
worked or exercised regularly, and they conse¬ 
quently need to have their skin rubbed daily in 
order to open the pores, and to promote a good 
circulation of the blood to the extremities. This 
begets a gentle heat and perspiration, and pro¬ 
duces a glossy coat of hair. It is not a neat prac¬ 
tice to groom a horse in his stall. Much of the 
dirt and dust rubbed out of his hair, falls back 
upon him, or settles on the sides of his stall and 
in his manger. The horse should be taken into 
some open, airy place in the barn near the door, 
or even out of doors is better, so that the scurf 
and dust may blow away, and the horse himself 
enjoy the benefit of exposure to the fresh air. 
This is also a much neater method for the grooms¬ 
man himself. 
Is not the currycomb often used with more se¬ 
verity than is needful or humane 1 Some kinds 
of dirt adhere so obstinately to the skin, that this 
implement must be used with some degree of 
harshness to remove them. But, as a general 
rule, it should be used lightly, especially on the 
legs and other tender parts of the body. Some 
horses, too, are very thin-skinned and sensitive, 
and must be treated accordingly. After the curry¬ 
comb has been gently passed over the surface, 
nothing is better than rubbing with a large wisp 
of pea-straw. Rub, from one extremity of the 
animal to the other. This may be followed by 
the ordinary brush or a hair-cloth. When this is 
done, it is a good plan to give the legs a good 
rubbing with the hands. It brings down swel¬ 
lings, softens stiffnesses, and makes the legs 
warm and trim. 
2. Exercise .—Farm horses seldom need more 
exercise than they get in the ordinary labors of 
the farm. Their work is regular, and not ex¬ 
hausting. Like the farmer himself, they have 
enough to do to promote their health, without 
being at one time enervated by idleness, and at 
another overcome by excessive labors. It is the 
horse of the mechanic, merchant, editor, minis¬ 
ter and lawyer, who often needs artificial exer¬ 
cise. Sometimes, he stands idle in his stable for 
days and weeks in succession, and then is work¬ 
ed or driven to the top of his strength, for the 
same length of time. His food is often continued 
the same in kind and amount, whether at work 
or resting. No horse can be treated so, without 
more or less injury. By standing idle, he is quite 
sure to contract the tf scratches,” or fever, or 
some of the many disease? of the feet and legs. 
By being hard driven, after a time of idleness, he 
is quite sure to get inflammation of the lungs or 
of the feet. The horse, like his master, needs 
daily exercise. The amount may vary, from one 
hour to four, without any damage. This exer¬ 
cise will keep up his digestion and his appetite, 
preserve the health of his lungs, eyes, feet, limbs, 
and, in short, of his whole system. Then, when 
circumstances require extra labor, he can per¬ 
form it with comparative ease, and without inju¬ 
ry to himself. 
3. Food —For the horse roaming in the pas 
ture, little need be said about his food or drink. 
The nourishment which nature provides for him 
there, is eminently natural. But most horses are 
confined to the stall a part of the year, and a 
great number the year through. The great end 
to be aimed at in feeding a stabled horse is, to 
give him such food and in such quantities as will 
keep him in good flesh, and at the same time 
maintain his general health. It is not enough to 
give him nourishing and hearty food : he must 
have such as will digest well and will not favoi 
the contraction of any disease. Moreover, a 
working-horse must be fed differently from a 
carriage-horse, and a trotting horse or racer 
different from both. Observation and experience 
will teach more on this point than can be learned 
from books. 
The old practice of allowing a horse to stand 
day and night, before a rack or manger full of 
hay, is coming to be discarded. It has been found 
that in this way, horses distend their stomachs 
by over-eating, and besides, waste a good deal of 
hay by pulling it from the' rack, picking out the 
sweetest stalks and throwing the rest under their 
feet. When hay is fed, it should only be at inter¬ 
vals, and in small quantities. It is an excellent 
plan to moisten it with water, having a little salt 
in it, which makes it more palatable and more 
wholesome. Hay is in its best condition for fod¬ 
der when about ten months or a year old. It has 
then gone through the process of fermentation, 
and its sweet and nutritious properties are fully 
developed. 
Cut feed is considered by many the best form 
in which hay or straw can be given to horses. 
If chopped fine and mixed with grain or meal, 
little or nothing is wasted, and the food is quick¬ 
ly disposed of. This last item is one of consider¬ 
able importance for hard working horses. By 
limiting their food at one time—say, at night, after 
a day’s work—to a manger full of good cut-feed 
and grain, as soon as this is eaten, they can lie 
down and rest; whereas, by the old method of 
feeding grain, and then a rack full of hay, much 
time was spent in eating, which should have been 
given to resting. There is a gain of at least two 
hours’ rest every night. 
Beans and peas are fed to horses, in England, 
more commonly than in this country. When 
well crushed, they are excellent for hard worked 
horses ; but being quite heating and stimulating, 
they should be mixed with a good deal of cut 
feed. 
Shorts, or mill feed is a good diet for the labor¬ 
ing horse. Mixed in the manger with chopped 
straw, and well moistened with water, a horse 
will thrive upon it, while doing at the same time 
a good deal of daily drudgery. Carriage horses, 
used only at intervals, should’ have their shorts 
mixed with a greater proportion of bran than is 
common for the team horse. 
Probably no article of food is preferable, all 
things considered, to oats. They contain 743 
parts of nutritive matter out of 1000 parts ; which 
seems to be an excellent proportion for the food 
of this animal. They appear to possess, also, 
