MOORE’S  RURAl.  NEW<YORHER. 
ilairi)  ijusbaniiri!. 
GKAIN  RAISING  AND  WINTEK  MANAGE¬ 
MENT  OF  DAIRY  STOCK. 
Ix  our  recent  visit  to  Cortland  and  Broome 
Counties,  we  met  many  memliers  of  the  Killawog 
Farmers'  Club,  a  well  organized  and  spirited  a. «- 
sociation  and  which  is  doing  much  good  in  that 
section.  Bntter  dairying  is  the  leading  Vtraiicli 
of  fanning  about  Killawog  and  Marathon,  and 
butter  is  made  for  the  most  jiart  at  the  farm. 
Mr.  Of.o.  Si’HKKMEitHOKS,  tile  I’n^sident  of  the 
Club,  wlio  has  a  tme  farm  near  Julliiwog  be¬ 
lieves  in  Hhort-Horns  and  Short-Horn  grades  for 
butter  dairying,  and  he  has  tjonii!  cvceedingly 
fine  animals  in  his  herd,  llis  stock  of  calves,  of 
which  <|uite  a  number  was  raised  lust  year,  is 
very  superior  and  they  show  careful  rearing. 
After  looking  over  this  herd  Mr.  S.  kindly 
drove  us  over  to  a  neighbor,  (1.  P.  Squiuk,  who 
has  a  farm  of  about  200  .seres  near  Marathon,  M. 
V  .,  and  a  herd  of  40  cows,  nearly  all  of  wbieh  are 
Short-Horn  grades  and  a  nicer  looking  lyl  of  cows 
we  have  not  seen  in  a  long  time.  In  regard  to 
their  productiveness,  it  will  he  projier  to  say  that 
the  cows  yielded  an  average  of  'itMl  pounds  of  Init- 
willing  to  enlighten  me,  I  will  ventiue  to  pro¬ 
pound  the  following  inquiries ; 
1,  Is  Giere  a  demand  for  such  an  article  at  a 
prolltablo  rate  to  the  mannfaeturer  'i  or  if  not, 
could  a  InuUs  be  established  by  jm  r.severing  effort, 
without  too  much  risk  'i 
'It  At  what  age  must  Uic  cream  be  removed  to 
insure  the  projier  condition  of  the  milk  for  .said 
process,  supjioBing  No.  1  is  answered  in  the  af- 
tinnativo? 
3.  Would  such  disposition  of  the  milk  be  more 
profitable  than  feeding  to  hogs  ? 
4.  ^Vhel•e  can  the  n<Ti!ssHry  apparatus  be  ob¬ 
tained  ? 
5.  Wheie  can  full  directions  for  the  jirocoss  of 
condensation  be  obtidned  'i 
If  vou  cannot  answer  the  above  fully,  will  you 
iTbf  iiiiiiiit-licrb. 
LIGHT  NECESSARY  FOR 
MALS. 
GROWING  ANl- 
A  wui  ricH  in  the  Chicago  Weekly  Tribune  re¬ 
lates  some  ineidents  in  feeding  young  pigs  which 
strongly  sliow  the  importance  of  snflident  light 
to  Bccmc  their  best  thrift.  It  is  often  thought, 
in  winter  e.specially.  that  warmth  ia  the  only  re 
qiusit<‘.  and  these  experiments  may  set  some  of 
If  you  cannot  answer  the  above  fully,  will  you  ;  oiir  renders  to  thinking  differently.  We  quote 
please  hand  the  same  to  Ptof.  .^uxoi,d  of  (.’ornell  '  lie  has  to  say  on  the  subject : 
or  some  tine  wluiean?  By  so  doing  yon  will  ‘ 
much  obliKo  Phii.  a.  .Moses,  Moron/i,  .Uhtahn-  “  «<>"«  which  had  Utters  on  the  18th  and 
la  <Jo.,  Ohif>. 
1.  Hkimmeu  milk  was  at  one  time  condensed  in 
the  factories  of  Orang<-  Co.,  N.  Y..  and  the  prod¬ 
uct  found  sale  in  New  York.  It  was  made  into 
what  is  known  a.s  plain  condensed  milk — that  is. 
without  the  aiUlition  of  sugar.  Such  milk  will 
keep  soveral  iLiys.  It  was  packt.-d  in  large  I'ans 
about  the  size  of  those  used  to  convey  fresh  milk 
for  city  consumption ;  ciistoincrs  purchased  it 
by  the  qiuirt.  When  well  made  it  is  palatable, 
and  when  it  conies  to  be  used,  if  the  buyer  is 
careful  uot  to  redtue  it  too  far  with  water,  it  has 
the  appearance  and  taste  of  more  richness  than 
ter  each,  last  year,  ami  Ibis  wtt  understand  Mr.  jt  contains.  We  siMii.use  a  trade  would  have  to 
ti  . . .  .  1  _ .  ,1. .  ..-*1 _ ‘  , 
H.  to  say  was  his  general  avei  age  during  other 
years. 
METHOD  OF  WtNTEftlNO  THE  STOCK. 
The  plan  of  wintering  the  cows  on  this  farm 
differs  so  widely  from  that  in  usual  practice  in 
other  sections  that  it  will  perhajis  he  of  intei-est 
to  our  iluiry  readers. 
T’he  cows  are  kept  on  cut  oat  straw  and  meal.  | 
The  straw  i.s  cut  with  a  machine,  driven  by  horse  I 
jiowcr,  which  is  immediately  .iibove  liie  stable, 
the  cut  straw  dropping  down  into  the  alley  be¬ 
tween  the  two  rows  of  cows.  Each  cow  gets  lo  | 
pounds  of  cut  straw  and  2)^  poiiuds  of  bran  and  j 
corn  meal  per  day.  Ttie  bran  and  meal  are  mixed  [ 
ill  equal  weights,  and  the  wliok?  is  f  jd  dry  three  ^ 
limes  a  day.  The  15  pounds  of  cut  straw  makes 
Hiiee  baskets,  and  each  cow  gets  a  basket  of  the 
straw  in  the  moruing.  then  ut  10  A.  .\I.  another 
basket  is  given,  and  she  gets  ;»l.so  at  this  time  the 
V-i  pounds  of  the  mixed  feed  of  bran  and  meal, 
and  at  4  I'.  M.  the  other  hiiskel  of  straw.  The 
cows  have  a  warm  yard  into  which  they  are  turned 
a  short  time  every  day  to  get  water ;  hut  tlu.'y 
are  not  allowed  to  he  long  out  of  the  stable,  Mr. 
SquiKES  believing  they  are  safer  and  more  com¬ 
be  established  by  the  manufacturer,  and  wlien 
established  it  could  he  made  profitable  if  a.  gfiod 
article  was  furnished  ;  for  tht-  milk  wi/ulii  la*  het- 
tw'  than  nuieh  of  the  milk  peddled  by  tlu!  uiilk  , 
venders.  I 
2.  The  oreuni  should  bo  taken  off  when  the  ' 
milk  is  12  horns  old,  and  for  tliis  pin  jutse  the  : 
Swodisli  syatein  of  sotting  milk  described  in  mir 
PracGcul  I'.ntter  Hook,"  could  he  emiiloyed 
with  advantnge. 
11.  We  should  say  that  such  a  dispo.sitioii  of  the 
milk  could  be  made  more  profitable  than  feeding 
to  hogs,  provided  it  was  supplied  in  limited  quan¬ 
tities  or  not  above  the  wants  of  an  estahlLshed 
market.  T’o  a  umii  of  enterprise,  who  was  w  ithin 
eoiiveiiienl  diataneo  of  soiiKi  of  onr  leading  cities 
and  who  could  work  np  a  trade  with  milk  con¬ 
sumers,  supplying  them  regiiluiiy  from  lime  to 
time,  we  should  say  the  business  could  !«•  made 
very  j>rordable. 
I.  The  apparatus  for  eondeiisiiig  milk  was,  and 
we  suppose  now  is,  made  in  WiUiamsbnrg,  N.  Y. 
5.  The  only  Geatise  on  condensed  milk  that 
has  been  writGm,  .so  far  as  known  to  us.  was  fnr- 
iiishcd  by  the  Daiiw  Editor  of  this  xiaper  for  the 
11«  «..nm.  no..a  fmUns  i.i  1  w.j  «l«.„ 
the  20th  of  Deeeinher. and  expects  his  straw  will  , 
hold  out  to  teed  in  the  sunm  way  imtil  some  time 
in  March. 
Now  under  this  maiiageiiient  the  cost  per  day 
for  the  feed  of  each  cow  is  only  7}  ^c.;  thus  the 
cut  straw'  is  jiut  at  •tG  jier  ton,  the  coni  meal  at 
^30  per  ton,  and  the  bran  at  !j'22.5()  per  ton.  the 
prices  for  the  liian  and  nuail  being  those  which 
obtain  at  the  market  at  .Alarathoa.  The  cows  are 
in  very  fine  condition  as  to  flesh— they  are  lively  t 
and  apparently  in  perfect  health.  In  tine,  no  | 
dau'yman  could  wish  to  st*e  his  stock  in  any  bet¬ 
ter  heart  or  ixmdition. 
The  saving  if  will  be  seen  in  the  cost  of  keep, 
is  very  considerahle  ;  for  if  they  had  been  fed  on 
bay  alone,  lliey  wsuild  eousume  at  tlu'  rale  of  25 
pounds  eai’li  {ht  day,  and  at  the  low  priee  of  •i'lO 
per  ton  the  cost  to  isieh  cow  woiikl  lx-  12;4'e.  per 
day.  a  saving  thcrefoi-e  being  miwie  by  Mr.  H. 
over  hill"  feeding  of  .5c.  per  day  for  each  cow'. 
But  hay  is  seldom  so  low  as  410  ]jer  ton,  while 
with  such  large  cows  It  is  doubtful  whether  the 
25  pounds  of  hay  per  day  would  prodiU’c  so  good 
results  in  flesh  and  lieulth  us  the  bran  and  straw. 
Ill  feeding  the  nieul  it  is  scattered  on  toji  of  the  ; 
slrasv  at  the  second  feeding,  and  Mr.  !4.  thinks  j 
better  lesiilts  are  obtained  in  feeding  botli  straw  | 
and  nusil  dry  than  wet. 
By  this  system  of  wiiitci'  management  of  cows 
it  will  be  ON  ident  a  much  larger  herd  ran  he  car¬ 
ried  oil  a  given  number  of  acres,  than  where  hay  ; 
is  made  the  cldef  food  during  winter.  The  que.i- 
tion  tluui  occurs,  Whether  more  grain  ought  not  . 
to  be  grown  on  da iry  farms  than  is  the  practice 
in  some  sections?  The  subject  is  a  pertinent  \ 
one  at  this  season,  and  we  hope  Air.  Squiiik’s 
management  will  arie.st  the  attention  of  those 
daiiyaneii  who  do  not  believe  in  grow  ing  grain  on 
dairy  farms. 
Mr.  SqiuiiKK  is  a  "  wide-awake”  young  fanner. 
His  biiildiiigrt  are  large  and  commodious,  and 
ever.rihiug  appears  to  be  in  good  order  on  the 
premises.  He  has  a  fine  Hhort-Hom  hull,  and 
his  stock  of  horses  and  pigs  show  that  he  is  de¬ 
termined  to  have  the  best. 
—  - 
CONDENSING  SKIMMED  MILK. 
Not  long  since  my  attention  was  arrested  by  a 
suggestion  in  one  of  our  Agincultural  papers,  to 
^he  effect  that  the  skinmiea  milk  from  our  butter 
faotorioH  might  bo  most  profitably  utilized  liy 
being  condonsed.  Now  1  am  pre{>aring  to  oper¬ 
ate  a  butter  factoi^  the  coming  summer,  and  if 
there  is  any  foundation  for  aucii  an  idea,  would 
ed  liy  the  Society  in  pamphlet  and  in  its  Juiirniil. 
The  same  author  also  delivered  an  address  on 
the  subject  liefure  the  Auieiicaii  Daujmieii’s  As- 
siwialion.  These  give  a  pretty  full  aecoiiiitof 
the  procesHof  condensing  milk  and  the  apparatus 
connected  therewith. 
Tluu'e  is  no  writer  on  dairy  matteiH  by  the 
name  of  Arixomi  connected  witli  tJoruell  Univer¬ 
sity.  Air.  E.  B.  Aiinoi.o  of  llochcstcr  is  a  writer 
^011  dairy  matters  and  lias  been  sometimes  called 
I’rofessor  in  the  newspapers,  but  he  has  no  con¬ 
nection  witli  any  college,  the  title  hi'ing  gratui¬ 
tous. 
CONSTRUCTION  OF  DAIRY  HOUSES. 
AIk.  GoniMitn.  one  of  tlm  judges  at  the  great 
UJieese  Sliow  recently  held  at  Froine,  in  Soniei  - 
setshire.  Eng.,  gives  some  useful  hints  in  regard  ' 
t(i  the  constniclion  of  dairy  buildings.  They 
.should  be  constructed  .so  that  teuipenitine  may 
lie  easily  regulated,  that  you  may  exclude  or  in-  i 
trodnee  the  air  ut  pleasure.  He  recommends 
that  the  walls  slionld  be  mmle  double  or  hollow, 
the  air  sjiace  witliin  as  wide  as  (lossihle,  uii  the  ■ 
principle  that  eoiitined  air  is  a  very  had  conductor 
of  li(*at.  The  windows  on  (he  same  princi|)le 
should  he  double.  One  opening  imtsido  ami  the 
other  inside  of  the  dairy ;  or  there  should  he  , 
double  shutters,  made  tii  til  light  find  to  exitlndc 
the  air  when  shut.  Those  roniarks  apply  also  to  ' 
‘  the  curing  room.  He  advises  also  that  the  out- 
I  side  walls  and  even  the  roof  be  made  of  a  wliite 
‘  cxilor,  as  white  repels  the  rays  of  the  sun,  wliile  ■ 
dark  absoriis  them.  The  heat  should  bo  kept  out 
in  smiiriier.  Wliitcwashing  the  roof,  giving  two 
or  three  coats  a  year,  is  recommended. 
- 
THE  DAIRY  IN  ST.  LAWRENCE  CO. 
The  amount  of  dairy  products  miwle  in  Bt. 
Law  reiice  Co.,  N.  Y.,  during  the  past  year  (1875) 
is  estimated  to  be  of  cheese,  8,5<)0,(KMl  ismnds, 
and  of  blitter,  lfl.50l),UUO  pounds.  TliC  total 
I  shipments  of  cheese  from  Ogdciisburg  by  way  of 
the  Rome,  NYatertown  and  Ogdensbnrg  R.It.  dur- 
i  iiig  the  year  ending  Bee.  .HI,  1875.  were  5,810.178 
1  pounds.  Of  butter  sluppcil  for  the  same  time 
,  there  were  4,.’)02,707  pounds. 
'  This  makes  a  fair  showing  for  Ht.  LawTence 
j  Co.  farmers.  If  the  cheese  be  estimated  at  10c. 
per  jiound  we  should  have  the  whole  product 
i  1  bring  ■sHM.OOO ;  and  the  butter  at  30c.  would 
■  coma  to  «3, 160,000— making  in  the  aggregate 
‘‘The  sows  which  had  litters  on  the  18th  and 
22d  of  .Tanuury,  lespectively,  were  kept  in  the  | 
two  rather  dark,  but  warm,  tcniporary  sties,  and 
Innl  to  occupy  thc.ni  till  aliont  the  middle  of  the 
prc.sent  month,  wiic.n,  for  each  sow  witli  litter, 
one.  of  t  he  permanent  stie.s  was  opened  by  selling 
the  occupants.  .\t  that  time  the  pigs  which  had 
been  kept  in  the  dark,  temporary  sties  proved  to 
he  Ic.ss  lively  than,  ami  nnich  inferior  in  weight 
and  size  to,  tliose  of  any  of  the  litters  raised  in 
the  le.ss  warni,  hut  well-lighted,  permanent  sties, 
notwlllistanding  that  the  differenoe  in  age  was 
very  small,  and  tJiat  food  ami  care  liail  been  the 
same  in  every  respect.  One  of  the  litters  horn 
on  the  15tli  of  .laiiuary,  which  had  aceidenlally 
the  best-lighted  sty,  though  situated  in  the 
northwest,  and  consequently  coldest,  corner  of 
the  frame  bnllding,  exhibited  the  most  rapid 
growth,  and  the  litter  horn  on  the  IStli  of  Janu¬ 
ary,  which  had  the  darkest  st\,  hud  made  thi^ 
]Kjorest.  The  sows  in  question  are  full  sisters 
and  of  the  same  age.  Bmce  the  pigs  wliicli  w‘“re 
born  in  the  dark  stioK  have  been  transferred  to 
the  light  ones,  whicli  is  now  iihont  two  weeks, 
tlnm’  growth  has  been  a  very  satisl'actory  one, 
and  their  liveliness  and  pl.ayfiilness  are  now 
equal  to  those  of  any  of  the  otiier  litters.” 
The  experiment  is  not  conclusive,  but  it  cer¬ 
tainly  is  .suggestive.  Then-  is  a  dilTerenco  in  the 
natural  capiwity  of  different  sows  to  givo  milk, 
bolli  a.s  to  its  aiiioniit  ami  nutritive  qualities, 
which  may  aceonnt  in  part  for  the  iliffi-rence  in 
growth  of  the  pigs.  I’os.sibly  the  effect  of  Ught 
on  tlie  motliec  may  lie  to  make  them  elaborate 
more  and  more  nutritive  milk. 
It  ia  pretty  well  establislieil  by  experience  that 
most  animals  fatten  more  readily  in  the  dark ;  i 
hut  this  fattening  process  is  often  the  reverse  of  j 
healthful.  .Viiiiiials  kept  in  the  dark  pass  all 
their  carbonaceous  food  into  fat,  eliielly  because 
tlie  liver  and  other  organs  eaniiot  work  in  the 
dai'k  so  as  to  strain  it  out.  Fat  and  flesh  thus 
accumulated  lucks  the  liigliest  iiutritivv  proper¬ 
ties  and  cannot  lie  tit  food  for  human  beings. 
'Hie  stiniulating  effect  of  wild  gamo  of  every 
[  kind  ifl  well  luiderstood,  Alay  it  not  be  due  to 
!  tlie  fact  that  tlie  flesh  of  wild  game  is  always 
I  grown  in  open  air.  with  abiiudauce  of  oxygen,  a 
healthful  action  of  the  liver  and  plenty  of  liglit. 
!  I'ork  has  the  snialle.st  pniporiion  of  n-trogcu  in 
■  its  comiaisition  of  any  kind  of  meat,  which  is  in 
I  part  bofiiuse  the  hog  is  from  biith  iisnally  con- 
]  lined  to  a  small  and  often  dark  pea.  Beef  which 
,  has  been  fattened  to  excess  under  similar  comli- 
■  tions  is  also  less  healthful  than  whoj  o  cattle  have 
•  for  most  of  their  lives  had  free  range  in  pastures 
and  have  retained  their  health. 
!  In  considering  tlie  best  inethodH  of  keeping 
;  stock  fannei’s  are  too  apt  to  regard  only  the 
I  money  profit  of  the  iliffen-nt  plans.  It  ought  to 
be  remenihered  that  man  is  far  the  most  im¬ 
portant  animal  on  the  farm,  and  the  health  and 
1  woll-being  of  the  family  ought  to  subordinate 
everv  other  consideration. 
SUMMER  CARE  OF  HOGS. 
is  coiitraiw  to  natiure,  reason  and  economy.  To 
produce  pork  to  the  best  advantage,  hogs  should 
be  kept  growing  all  tho  year.  Ouriug  no  time  iu 
the  season  can  pork  be  made  so  cheap  -as  in  sum¬ 
mer.  Clover  is  a  cheaper  material  to  make  it 
from  than  corn.  Tt  grows  without  oultivation  or 
care.  Hogs  will  eat  it  where  it  grows,  which  saves 
the  labor  ol'  liurvestiug.  It  ia  a  common  thing 
for  early  pig.s  to  gain  a  pound  a  day  on  clover 
alone.  There  is  not  so  cheap  or  easy  way  to 
make  pork  as  this.  The  addition  of  one  pound 
of  soaked  corn  to  their  grass  food  will  cause  a 
larger  growth,  ttiough  too  much  corn  must  not 
bo  given,  for  the  reason  that  they  would  neglect 
to  eat  clover. 
At  all  times  of  the  year  hogs  shoukl  be  kept  iu 
a  good,  growing  condition.  T'hey  should  never 
Know  hunger  or  bo  allowed  to' run  down.  Their 
gain  should  be  .steady  from  „tho  time  they  are 
weaned  till  lliey  are  slaughtered.  Huriug  sum¬ 
mer  they  should  have  the  run  of  a  good  clover 
liasture,  and  receive  grain  in  luldition  according 
to  tlie  state  of  the  feed,  ’riicy  should  have 
shade,  and  if  there  are  no  trec.H  to  fimush  it, 
sheds  should  be  constructed.  They  should  have 
pure  water  iu  ahumlance.  If  practicable,  the 
should  have  a  place  where  they  can  wado  iu  clear 
water,  though  hathing  advantages  are  to  bo 
elassed  as  luxuries  rather  than  as  nocesisitiCH. 
'There  Is  no  ilouht  of  the  fact  that  farmers  do 
not  snfliciently  consider  the  advantage  of  a 
cliangc  of  food  for  liogs.  Next  to  man  the  hog 
tjats  the  greatest  variety  of  articles  of  food.  It 
delights  in  flesh,  grass,  grain  and  fruit,  and  when 
at  lihei'ty  to  choose  will  devour  them  all  at  a, 
meal.  Hogs  will  alw-ays  be  more  lieulthy  and 
gain  better  when  they  have  a  variety  of  food. 
In  the  East  apples,  potatoes,  roots  and  some¬ 
times  tish  an-  fed  to  hogs,  and  it  is  well  known 
that  diseases  jieculiar  to  hogs  arc  fewer  there 
than  in  the  West,  where  tlicy  receive  little  but 
corn  to  eat.  I  t  i.s  said  that  the  best-flavored  pork 
iu  the  world  is  found  in  Germany,  where  a  great 
variety  of  food  is  fed  to  hogs. 
Hogs  at  all  ages  arc  foiid  of  food  that  contains 
sulphur.  It  is  doubtless  for  tho  sulphui'  it  con- 
tuius  that  iiogs  eat  soft  coal,  and  they  api>ear  to 
thrive  on  it.  lliey  are  also  very  fond  of  mus¬ 
tard,  wliich  contains  a.  good  deal  of  sulphur.  As 
this  plant  isveryeasUy  raised,  producing  as  much 
feed  us  almost  any  plant  that  gimws,  there  would 
seem  to  he  economy  in  raising  it  for  hogs.  It 
J  may  he  said  that,  it  Is  more  ccouomicul  to  buy  the 
sulphnr  in  a  concentrated  form,  but  it  should  be 
rememhered  tliat  pure  sulphur  is  not  in  a  form 
to  he  readily  taken  up  by  the  system,  while  that 
contaiued  iu  mustard  and  other  plants  is  readily 
assimilated. 
HOG  CHOLERA. 
I 
tloii  eholera  is  knomi  as  “  Blue  Disease,” 
Red  Soklier,”  "  Distemper  in  Pigs,”  etc.  This 
i.s  iindouhteilly  a  -blood  disease,  and  belongs  to 
the  anthrax  type  of  fevers. 
Syiiiptoins.  I’ho  disease  sets  iu  and  usually 
.seciircH  a  firm  hold  upon  the  animal  before  its 
presence  is  susijccte*!.  Tlie  one  alfi-etcd  will  Iso¬ 
late  hiniKelf  from  the  rest  and  bmrow  in  the 
I  litter,  often  remaining  thus  till  death,  though 
,  sometimes  they  will  ran  about  as  if  wild,  giunt- 
'  ing  and  squealing  as  if  in  great  pain.  Dullness, 
drooping  hc.ad  and  ears  and  loss  of  apfietite  are 
the  symptoms  obscrverl,  if  ut  all  in  the  first 
stage.  In  what  may  be  culled  the  second  stage, 
the  abdominal  panis  are  indicated  bylj-ing  on  the 
belly,  witJr  fure-feet  outstretched,  and,  when 
caused  to  move,  uttering  ^kliok8.  UTie  skin  takes 
on  a  purple  color,  partieulai’ly  upon  the  back  and 
ears,  along  tlie  abdcmien,  and  uiside  the  thighs. 
'  The  pul.se  i.-%  rapiil,  hut  feeble.  Diarrhea  sots  in, 
■  and  becomes  profuso  in  the  third  stage.  The 
dejections  arc  black  and  offensive.  The  pulse 
'  weakens  and  finally  beimmes  imperceptible. 
.  Bieathing  is  dilflcult  and  spasmodic,  owing  to 
,  the  conciition  of  the  lungs,  and  an  irritating 
'  cough  comes  on.  (leneral  weakness  is  now  ap- 
•  parent ;  the  animal  can  scaroelv  stand,  his  log.'i 
■  get  outangli-d  like  a  tipsy  nian's,  imd  eomplelo 
s  paralpis  soon  rosulti*.  Eruptions  on  the  skin 
j  may  nave  followed  tlie  first  discoloratiou,  which 
now  arc  succeeded  by  sloughing  and  ulceration. 
Insensihility  precedes  death  from  thi-eo  to  six 
M.vxy  farmers  seem  to  think  tliat  fall  is  tho  weakens  and  finally  becomes  imperceptible, 
only  time  in  which  pork  can  he  made  profitahlv.  Bieathinff  is  dilflcult  and  spasmodic,  owing  to 
III  the  M inter  thev  t.rv  to  lind  out  how  small  an  condition  of  the  lungs,  and  an  irritaling 
,  ‘ ‘  ....  '  coitifli  corn(*H  fMi.  (liiiuM'iil  w^tauiitiss  is  now  ap- 
umoinit  ol  IismI  will  suiitiini  lilu  in  their  pigs.  the  animal  can  scaroolv  stand,  his  log.'i 
During  till!  spring  tliey  experiiiu-nt  in  tlie  ,-hiiic  got  outangled  like  a  tipsy  nian's,  imd  eomplelo 
threction.  In  tin*  summer  thev  turn  their  jiigs  paraUiiis  soon  result!*.  Eruptions  on  the  skin 
out  to  gra.ss  in  a  dry  pasture, "iillowing  them  to  I'^vo  foUowed  the  first  tocoloratioii,  which 
,  ■  ,  1  ,  ,1  now  arc  succeeded  by  sloughing  and  ulceration, 
shirk  lor  lli<  in.sclves.  or  else  sliiil  tliein  up  in  a  i, sensibility  precede  death  from  t.hr-eo  to  six 
tightpeii  and  feed  theinus  .siiiiill  unainount  of  dry  |  bom.s.  The  malady  suinelimea  appears  in  less 
Hke  to  kuow  it.  Thinking  you  might  he  able  and  ;  $;4 ,000,000. 
corn  as  is  consistent  with  their  keeping  alive. 
During  three-fmnilis  of  the  year  hogs  are  kept 
on  a  short  allow  ance,  and,  of  course,  their  gain 
is  very  small. 
About  tho  time  corn  is  harvested  farniers  coui- 
menee  to  rush  things.  Hogs  must  now  be  fut- 
I  tened  in  a  hurry.  Now  they  receive  about  u.s 
I  many  ears  as  they  have  before  received  grains. 
!  'Tliey  are  stiiffeil  like  sausage  till  thoir  skins  will 
I  hold  no  more.  'They  are  fed  so  much  that  they 
i  cannot  digest  half  of  it.  Tho  w-oiidor  is  that 
^  more  of  them  do  uot  die  of  oliolei-a.  They  grunt 
I  from  fulluesB  now  as  a  littlo  while  before  they 
squealed  from  cm])tiucHR.  From  a  hungry,  h.alf- 
'  starved  creature  tho  hog  passes  to  a  gourininul. 
I  'The  farmer  who  was  stingy  or  his  corn  before  is 
I  now  prodigal  of  it.  Ho  is  impatient  to  see  the 
nraebinc  in  motion  that  changes  it  into  pork. 
Ho  wishcft  it  would  work  faster, 
I  This  method  of  doing  things  is  all  wrong.  It 
fatal  forms,  accomijauied  by  colored  skin  and 
loss  of  appetlt*!  for  a  few  days,  when  recovery 
folkiws ;  hut  this  is  nncuiumon.  On  postmoi'Uan. 
I  examination  the  apiHiannu-c  of  rapid  decomposi¬ 
tion  is  manil\s*t,  nrul  all  the  llssues  seemed 
I  transfused  with  hlrKid. 
j  Treatment.  After  diarrhea  sets  iu  death  is 
I  almost  certain.  Before  that  event,  mbiflnister 
;  quickly  (by  mean.s  of  a  drenchiTig-honi  or  long- 
iieokeA  bottle,  and,  if  the  pig  is  largo,  tying  him 
to  a  post  with  a  rope  around  his  upper  Jaw); 
Epsom  salt8,  two  to  four  ounces;  sulphur,  two  to 
I  six  drama ;  gentian  and  ginger  ( powdered),  one 
to  two  dniras;  uiolasscs,  two  to  three  table- 
;  spoonfuls  ;  gin.  one  -  half  pint.  Ckild  water 
spot^e  baths  and  friction  with  a  coarse  cloth  are 
I  vEseful  if  they  can  be  bomo.  and  this  treatment 
I  must  bo  gentle.  Clean  bedding  ami  comfortable 
pens,  w-illi  light  diet  of  vegetable  food,  are  re- 
I  qnirikl.  .'V  fi-ee  run  in  a  lau'#  pasture  or  lane  is 
i  a  great  help.  Di  this,  as  in  all  other  siclaiess, 
when  iiossible,  praveution  is  the  best  treatment, 
and  simply  consists  iu  careful  foodlug,  plenty  of 
vegetable  food,  cleanliness  and  exercise. — Prof. 
CS'fiHiu'i/  in  PcUtnM,lic  American. 
^  1  J— 
