Donning our veterinary hats today, we wrestled an uncooperative piglet (actually, there are no cooperative piglets) into a manageable position and applied what we hope to be a healing bandage. The piglet’s intestines had begun to bulge in the belly button area, so we pushed them back in and placed the rounded half of a tennis ball into the area and duct taped it. By the time the piglet rubs off the tape, we hope that the problem will be resolved.
Immediately after being returned to the herd, this guy went back to eating. He didn’t show any signs of discomfort. A few other pigs sniffed his new fancy plastic belt, but then lost interest.
Hernias are heritable traits so we don’t want to keep affected pigs as breeders. This pig came from another farm. None of our homeborn piglets have exhibited this trait, but it is a problem that we watch for.
Here is more from Dave:
The earliest book Google has on record for hernias in pigs is from 1847, ambitiously titled “The Pig: a Treatise on the Breeds, Management, Feeding, and Medical Treatment, of Swine; with Directions for Salting Pork, and Curing Bacons and Hams.” There William Youatt states “There is little doubt but that umbilical and congenital hernia are of frequent occurrence among swine but as yet the attention devoted to the diseases of these animals has been so slight that we dare not venture positively to assert the fact.”
By the 1870s, the veterinary books recommend using a small piece of wood laid across the hernia and tied around the pig to restrain the hernia. Some spark of genius must have occurred in the intervening 140 years where someone discovered yet another use for duct tape. Apparently the duct tape method is now pretty much ubiquitous. Although I can’t find out when it was first documented.
You may remember that AJ’s responsibility this summer was to raise the chicks. That story here.
Despite losing many of them to predators
(can you imagine the disappointment of a young kid when he finds chick parts strewn outside the coop?),
he received his pay off.
His final job was to load the chicks and deliver them to the butcher.
You can see the satisfaction of a job well done.
This week, the laying hens moved away from their undergraduate housing
and began roaming freely with the mature hens.
He is thrilled that he will be eating their eggs in about a month.
We were nervous yesterday when we found a piglet dead and ripped apart in the field.
We knew it had to be California’s and we were disappointed she had abandoned it.
This concern deepened when we found a live piglet abandoned.
She wasn’t fully developed and died shortly.
This morning I combed the field to find any evidence of birth but came up empty.
We began making arrangements for “Bad-Mama Sausage” out of the sow,
thinking she had eaten her piglets like she did back in March
during the snow storm farrowing.
But another check a bit later showed she was building a nest.
Gronkle has proven to be a good mother,
and she was already entrenched in her birthing bed.
While Gronkle showed her rank and displeasure to curious younger pigs,
she welcomed California.
After several checks, Dave called us out around 3:30 to view the first two good piglets born one to each mother minutes apart.
Mostly, they took turns shooting out the babies,
and by 7:30 the last piglet and afterbirth slipped from each.
That’s the story, but I want to show you even more pictures.
17 piglets in all. 9 female and 8 male.
Did you enjoy this post? We would enjoy hearing your response in the comments below.
The gardens are flourishing,
and we have been enjoying the bounty.
I haven’t harvested enough to begin any large scale canning,
but the tomatoes are just starting to turn red. If we get a few more warm days, I’ll be making sauce soon.
We have harvested enough to fill our plates and put a few cans of fermented goodness away.
A pepper relish.
A corn treat.
Loads of pickles.
Carrots and Pole Beans.
And we’ve been experimenting with jams and jellies.
We picked 50 pounds of blueberries at
and our crab apple trees are loaded.
Blueberry with balsamic vinegar and black pepper,
blueberry with cinnamon and amaretto,
crab apple with brandy and
crab apple with cinnamon and whiskey.
I am growing calendula flowers and recently made calendula oil.
Dave has been processing apples by the 5 gallon bucket.
We packed away a dozen apple crisps into the freezer,
and he has begun dehydrating the slices now.
Making use of these cool sunny days lately,
Dave has been building fences.
The pigs have plowed through more pasture than ever,
so we are expanding.
Dave cleared a strip 40 feet wide through a section of trees
and rented a post hole pounder to put in 12 posts,
stringing three wires two thirds of the way across our property.
Every 50 feet he added a supporting post.
For now, the wires measure 6, 12 and 18 inches high,
but we can easily add more as our use of the pastures
expand to fit the needs of our beef herd.
Of course it is never so straightforward as we hope.
During the process, our truck
lost its ability to shift into reverse,
making for some creative maneuvering with the help of the backhoe.
The kids aren’t fazed by the inconvenience
and find plenty to occupy themselves.
A friend asked yesterday if I would map out a typical day in the life of our farm.
Each season has a different rhythm; I enjoy summer’s most.
Getting up with the sun,
working in the garden,
seeing fantastic looking bugs,
finding some new flower in the fields,
feeling the cool breeze blowing up the hill,
watching the piglets snuffle for food,
the pigs wallow in the mud,
the cows waiting for their new paddock,
the sheep running along beside the four wheeler,
and the chickens chasing bugs or stealing scraps from the cats,
my family eating pork chops, hamburgers or chicken legs we have raised
along with vegetables and fruit we have grown,
winding down the day as the sunset dazzles us,
sitting on the patio listening to Dave read a silly book to the kids,
and falling into bed wonderfully tired and satisfied–
life is beautiful.
I took my camera along on most of my choring Monday.
Some of the pictures I took on other days but am inserting them in the sequence for clarity.
Can you imagine getting up every morning to views like this?
The garden is first on my agenda, and to keep from having to leave it in the middle of a project,
I bake some granola for the kids before I head out.
Dave will take it out of the oven, and they can serve themselves.
I take a look at the house garden,
but decide to build a better trellis for the cucumbers in the strip garden.
Next job is to get the sheep into a new paddock.
I set up a new section with electronet, pull the shelter over and renew their water.
I’m going to need water for the cattle later, so I bring up the truck and fill it with water from the cistern.
Meanwhile AJ has let the laying hens out of their coop
and biked down to the broilers to feed and water them.
This day, the kids have some friends over for a few hours and go berry picking behind the house.
I get a load or two of laundry hung.
In the afternoon, we bring water to the cattle
and open up a new paddock for them before building the next section,
while the kids play in the shade.
The piglets need grain and the growers and breeders get more whey.
We expand their paddock every few days, but today is not one of them.
We load up the broilers for the butcher. (More on this in a coming post.)
Dave has his other job during the day, but afterwards,
he repairs a vehicle (a common activity for him since every vehicle has needed repair this month)
and clears brush for the next fence.
And that about wraps it up.
If you are interested in hearing about specific aspects of our farm, let me know.
Summer is here in full force,
and we are beginning to anticipate the harvest.
I walk through my gardens in hope,
enjoying the promise
and anticipating the rush
of putting up.
Take a photo tour of a few of the plants with me.
As a result of the kids’ interest in the American Indian custom of the Three Sisters,
we planted corn, beans and squash (or melon in our case) together.
This is the Long Thai Purple Podded Yard bean.
Fisher’s Earliest Sweet Corn
Kabouli Black Garbanzo
The taller plants are Titan sunflowers. In front are Red Calaoo and Love Lies Bleeding amaranth.
Red Cabbage and Broccoli
Cucumber Mexican Sour Gherkin and Potato
Beefsteak bloom and Roma babies
I had nothing to do with the wild grapes and apples, but I have plenty of plans for them.
This coming week is supposed to be full of sun and warmth,
so I’m looking forward to seeing everything take off.