1805.] On the Management of Swane. 11

the above, especially if given in winter, milk-warm." But wherever food is prepared by heat, the expenses of fuel and Jabour are a great drawback on the profits of the System. It Should therefore be well considered before it is under- taken. But, in whatever way the fool be 9ivea, great Care Should be taken that the hogs bave a full allowance at Suf- ficiently Short intervals to keep them constantly in a State of rest, as it is on this principle that they become fat'in an expeditious manner. It is a fact frequently observed in fattening hogs, that they pay better for their keep in the Jatter part of their fatteuing than in the former; which pro- Pably ariges in Some measure from their not being fed in a guficiently fall manner, or with Suficient frequency in tlie beginning, 50 as to keep them in a state of rest.

The length of time that is necesgary in fattening these animals must vary much according to the state in which they are put up, their Sizes, and the ditt positions to ſatten, but in general. from üve or SIX Weeks to two or three months is Suflicient.

In the time of fattening, it is ikewise of great importance to kcep the bogs clean and warm, by having them frequently well littered down, as by this means they not only fatten more quickly, but the most mannure possible is raised. The advantage vf warm sties, with warm food in cold weather, has beeü found very considerable.

It is the best method to have the pigs castrated while young. The male pigs are usvally gelded at about three wecks old without davger, and tbe female ones may be cut or Spayed when a month old; though, ia the latter case, the operation is frequently perlormed at a, much later period. The sows, when not wanted for the purpose of breeding, may also be spayed: this business is mostly done by persons who are in the constant pracuce of it.

It is absolutely necessary to Keep all sorts of swine con- Stant]y weil ringed, in order that they may lie quietly in the ties, and of course thrive better.

A great mistake Seems to have been committed by farmers in the management of hogs, from the Süpposition that they can only be kept with profit in s0 far as they may consume the materials that would otherwise be wasted. There can- not, however, be any doubt but that wine will pay for their keep as well as any other Sort of live Stock, where a Judicious System of cultivating crops purposely for them is pursued. This is fully Shown by the various Statements that have been made on the Subject.

There are different ways of euring the flesh of hogs, ac- cording to the intention for which it is designed. When eured as bacon, it is the practice in Kent to Singe off the

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ä; EREN Ferences in their dis-