[ 383 ] 



I alfo plainly perceived, that the potatoes were 

 better liked when (lightly boiled, than when boileS 

 to a pulp. 



The preference to be given to large hogs was 

 confirmed, for the fmall growing pigs ate nearly 

 as much food as the large full-grown hogs, and 

 yet they did not appear proportionably to improve 

 either in fize or fat. I experienced alfo a great 

 amendment in the quality of the waih, when a 

 quantity of meal was mixed up a week or two be- 

 fore it was ufed. In this way a kind of fermenta- 

 tion is produced, and fpirit, I prefume, generated. 

 At the commencement of the bufinefs, I found 

 many of the hogs ate the potatoes with reludtance, 

 particularly when given raw, and I invariably found 

 that the quantity of food confumed increafed every 

 week, till the animal became three parts fat ; after 

 this period they ate but little, and almoft all they 

 ate turned to fat. It is therefore good policy to 

 make them compleatly fat, and that can only be 

 done by giving time. 



Laftly, I found by this experiment, that farther 

 trials were neceflfary, tojuftlfy thc/artguine ideas I 

 had formed of potatoes, from my firfl experiment. 



EXP£- 



