Live Stock.—Swine—Methods of fattening of. 1199

material, with fkimmed milk, and dairy or other kinds of wafh, For the fmaller forts of fattening hogs, coarfely ground oats mixed with thefe wafhes are excellent. Barley meal and pollard are likewife frequently made ufe of for the purpofe with much fuccefs. The meals of peafe and beans, when given in fufficient proportions for the purpofe of fattening, are apt to heat them too much, and produce a difh- culty of breathing; but for the large or full-grown hogs, pea-meal or peafe un- ground are probably the bett material that can be made ufe of: A portion of bean meal, or whole beans, may likewife be given occafionally with advantage, as both thefe articles contain a much larger proportion of nutritious matter in the fame bulk than any fort of grain, and are more lafting in their effects on the fyftem, from their undergoing the procefs of digeftion more flowly, perhaps on account of their containing a larger proportion of oil in their compofition*. Malted barley given whole has likewife been found highly beneficial in the fattening of hogs, the quantity of faccharine nutritious matter being thus greatly augmented-~. Acorns in the fame ftate have likewife been found to fatten hogs, but they cannot be de- pended on as a food for this ufe. Potatoes and carrots have alfo been occafionally tried in the fame application; but as they never anfwer well without being boiled and combined with the meal of fome fort of grain, it is a much better and more economical practice to convert them to the purpofe of ftore feeding, and depend upon farinaceous fubftances for fattening. The various experiments of Mr. Boys of Keat, detailed in the twenty-ninth volume of the Annals of Agriculture, fuf ficiently fhow the difadvantage of this method. Eyen when the potatoes were boiled and blended with barley-meal, he faftained confiderable lofs in this mode of fattening.‘There is, however, another method of fattening, which, in parti- cular fituations, may be pra¢tifed with profit and fuccefs, which is that of em- ploying the wafhof large diflilleries with grains and fome fort of meal. Inthe firft partof the fattening the grains and wath are given, and in the latter the meal f. The quantity or weight of pork produced by a given quantity of peafe, beans, meal, or other materials employed in the fattening of hogs, has not been well af- certained, and it is probable that a great deal will depend upon the fize, breed, and difpofition to fatten; but, judging from the value of the animals before and after they have been fattened, itis concluded by Mr. Knight, thata Winchefter buthel of the firft of the above articles may add about. nine or ten pounds to the weight of a good hog of twenty fcore, or perhaps fomething more upon a larger, and confi-

* Darwin’s Phytologia.+ Synopfis of Hufbandry, t Annals of Agriculture, Vol. XXII,