32 On Diseases of Swine. 
usually began among my swine, I turned out my whole 
stock ona luxuriant clover field; and in consequence 
there was neither staggers or sore throat among them : 
no sickness and no deaths. Until the last year I have 
never passed the fall season without losing some and I 
therefore intend (as long as I find it to answer, to pur- 
sue the same plan of turning the hogs on clover each 
succeeding year: I hope the same favourable result may 
be the consequence. 
I differ with you with respect to sour wash being 
‘the most grateful and alimentary to swine,” in En- 
gland, I know such an opinion prevails; but in this 
climate, I am certain, mine eat most and thrive best 
while it is sweet. I occasionally give them ‘“ a Uittle 
salt to their porridge.” ‘‘ Dry rotten wood,” is a good 
thing, but I will take the liberty to mention what I 
think a better: we have three blacksmiths in this town, 
and my hogs eat up all the ashes or cinders they make: 
we haul it into the pens by cart loads, and the hogs will 
as you observe by the rotten wood, devour this at 
‘times with more avidity then their ordinary food. 
When the hogs are put up to fat I do not find it ne- 
cessary to give them grit of any kind: the corn appears 
to me to answer every purpose: perhaps it is owing to 
their having heretofore been accustomed to the wash ; 
for when once upon corn they will not touch the ashes 
they formerly eat with so much apparent relish. About 
five weeks before they are to be killed they are put 
upon corn, and as much is thrown to them three times 
a day as they willeat; it is always given to them in the 
ear, for having been accustomed to the wash: mastica- 
