6 On Pig-Fatteninz.[Jay.

that Subject; and you will judge il my thoüghts deserve a place in your Magazine.

On this occasion, I have nothing to 5av on the procreation, hogging or weaning.[ confine myselt to the Store wanage- ment: the former 1 may not neglect to Speak ot at Some future opportunit)

[t is a common prejudice, that the profit of pigs consists in their eating all the refuse, and partaking im no degree of what is Jelmable, tor the farm and family. Mr. W hiztle did not fat his prize pig in that wav, nor was.this hog-mountain, which nearly doubled the weight of the former, expanded and ren- dered Substantial by WEI OMAHA: Pigs must receive, be- Sides the waste stuff of the family, ZI and CoStiy diet; they must be treated with the greates: cleanliness; nd w Hat- ever proverbijal vulgarity may Say, cleanliness is as natural io them as to the human Species. Not only this: they must have comiortable accommodations, good warm lodging, and when the proper regard is paid to these particulars, the voracious- ness of their habits will abundautly repay the breeder tor the food they consume, and the attention they require.

In Summer, pigs ſatten quickly, and the stores are 50 easily kept, that this may be properly called the pig-keeping Season- Greiwg pigs 15 Josing time. In the Stubble and corn Seazons, they Shiould, however, be kept abroad; and a few of them wl] quickly repay the expence of the attends ance of a boy.

Norfolk and Suffolk tarming 15 S0 great a favourite, that we are t00 apt to transplant Its a PSUFdItesas well as 1ts SUSIE vies: hence, pigs of those counties have been hignly estemeed. They are Sie thin-eared, but their only good quality i Is being very prolific. Those ot Herefordshire and Shropshire are liable to no objections, they are purchased about Michaelmas by the farmers of the hundreds of Essex from those Shires. They give for them about a guinea a head, and the following year, the animals are disposed of, out of ihe clover and StUDBIES, to

the London salesmen Something under four guineas a piece.

Milk and corn, are the pro ſtable articles of pig diet; the animal so fed repays his keep by the Superior weight. Bar ley or vatmeal, with one third of pea-meal, make pork next in rank and goodness to the milk-ted pork. Plenty of water Is very necessary; indeed the cheapness of this liquid has made its nutritive properties little understood, and less wil lingly acknowledged.

Ww! nen their appetites are s0 Satiated as to begin to decline, a little su]phur in their meat will conduce to its restoration.

IL am, Sir, yours,&C«

Fpping, Jan. 3, 1884. 0.16,

| d 5 0 “ 4