276 QUEENSLAND AGRICUITURAL JOURNAL. [1 APRIL, 1900. 
When a sow is so careful of her pigs that she never lies down without 
knowing they are safe from being crushed, keep her until she is six yeats oa 
She is worth a fortune. Send the nervous fidgety sow to the butcher. She 
not a good mother. dling 
There is a wonderful difference in sows in caring for pigs and in hant A 
at farrowing time. Any brood sow ought to be so quiet and so well acquall®” 
with her feeder that she will let him pick up her pigs without much protest 
“THREE METHODS OF CURING BACON. 
THReE important items must be carefully noted in the process :—(1) Regul’ 
density of pickle; (2) uniform heat of cellar; (3) great cleanliness 
operations. Curing should be done at a temperature ot 5\) degrees, or a8 ™ 
as possible to it. Pickle can be made in the following proportions :— 
Sodium chloride, 5 lb. 
Potassium nitrate, 4 Ib. 
‘ Water (cold), 2 gallons. 
You will perceive I put cold water. Most people boil it, but, practical 
speaking, salt is as soluble in cold as hot water, and if mixed a day 01) 
before required, and agitated several times, it can be skimmed without boiling 
If you prefer it, add 3 lb. sugar to above—some people like it, some aa 
Put in pickle for about three days, then dry salt for about nine days for 9 plo 
weighing from 7 sc. to 9 se. of 2 Ib.; larger pigs, two to three days longer, 
The way we cure sides of bacon from pigs of from 12 st. to 20 st. 18 of 
follows:—Pour 4 gallons of boiling water to 4-bushel of salt and. ?1b- in 
saltpetre, stir it till dissolved. When cold, add 1 lb. treacle. Put the baco” 4 
this brine, and keep it under with a heavy stone or bricks. ‘Turn it every 
days, and let it remain in pickle for ten days or a fortnight, according, 
thickness. Large hams, from 35 st. to 40 st. hogs, require one month t? 
five weeks’ salting. esi 
Use no brine, simply rub each piece well with dry salt. Place pee ng 
piece ina wood coal. Leave them six weeks. Rub a little more salt and aah 
up. For hams, use treacle or sugar, and some saltpetre with the salt., ally 
well; put in single on back or skin down in astone trough. Drip occasto? ay 
with their own brine. After six or eight weeks take up to dry, and whet ty 
put up in bags to keep out the skippers. We have twenty-five and twe? 
seven scores so managed. Brine makes pork eat hard.—Scottish Farmer: 
WATER FOR MILCH COWS. 
Tue watering of live stock is an important part of the farm work. But one 
all animals on the farm require more or less attention in this particular, ” the 
need it more than the cow giving milk. Many farmers fail to reali8@ “4, 
importance of giving their milch cows all the pure water they require the 
winter and summer. The amount of water a cow will drink depends upGae of 
kind of feed she is getting. Where roots or ensilage is fed the amou? tor 
water is considerably lessened, because there is a considerable amount of “4 
in these feeds. Cows, as a rule, require more water during the wintel © «1 
during the summer when on fresh pasture, and a cow in a full flow 0 the 
requires a great deal more than one not in milk. In fact, a cow cannot BA ng 
very best returns in the milk pail unless she is liberally supplied with d™ 
water. tio” 
Several experiment stations in the United States have tested this que bat 
with somewhat varying results. At the Copenhagen station it was fout®,” 4 
seventy-six cows required an average of 97°9 lb. of water per day, aging 
12 gallons each. At the Pennsylvania station it was found that cows avel™ 
hile 
