SECRETARY'S REPORT. I45 



become fond of it, and the increased quantity of milk pajs better 

 than feeding it to swine." 



In addition to the ingredients of whey, buttermilk contains near- 

 ly all the casein of the milk, and as this is its most nutritive con- 

 stituent, buttermilk is more than double the feeding value of whey, 

 to swine ; and with much less additional food, good pork can be 

 made from it. 



Milk being so very sensitive to bad odors, it is of much impor- 

 tance to have the piggery so situated and managed that no evil 

 come of it to the more important products of the dairy. Let it be 

 well supplied with dry muck, dug the winter before, or if this is 

 not to be had, dry loam, or clay, answers an excellent purpose in 

 absorbing and retaining what is both offensive to the senses and 

 enriching to the land when applied to it. 



Care and good judgment should be exercised in the breeding of 

 swine, for no class of farm stock raoi'e readily degenerates when 

 these are neglected ; and no other is more quickly improved by skil- 

 ful breeding. A pig, to be really good, should possess sufficient 

 size, length of back, shortness of leg, fine bone, thin skin, fullness 

 of cheek, breadth of chest and quarters, and a hardy constitution. 

 Farm uses are generally best subserved by a breed, which, avoiding 

 the bad, unites the good points of opposite types of the hog family. 

 The size, flesh and hardiness of the old graziers joined to the im- 

 proved form, early maturity and easy fattening of the Chinese, Suf- 

 folk or Essex breeds, will give a very desirable pig. The Newbury 

 Whites and Bedfords used to be something near this ; and the 

 Chester breed, now so popular, is like it; the former nearly "ran 

 out" by neglect and careless breeding, and the latter will do so 

 before many years, if as carelessly bred. The price of success is 

 constant vigilance ; and not only in pig-growing, but in all agricul- 

 tural labors ; not to say, in all other interests also. 



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