Jf^aste — Fattening Articles, 253 



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hog- trough remained constantly replenished 

 with a mingled mess of meal and dung, of 

 equal use to the hogs to lie and wallow in, 

 as to feed upon. To speak guardedly, I 

 have no doubt that, in former days at least, 

 one bushel of corn in three, has been in 

 this mode converted to dung, without ever 

 hanng entered the bodies of the animals. 



Various articles for fattening swine.— 

 Skimmed milk, and pea, oat, or barley 

 meal, rank first in point of excellence with 

 respect to the quality of ths fleshy milk-fed 

 pork being superior to any other description, 

 not only in delicacy of flavour, but in 

 substance and weight, none weighing so 

 heavy in proportion as the milk-fed animal. 

 Hence the bacon of dairy counties is supe- 

 rior. Milk will fatten pigs entirely, without 

 the aid of any other food, a practice some- 

 times in the dairies. Corn-fed pork is 

 next in value, peas, oats, and barley 

 being the best adapted grain. Bean-fed 

 pork is hard, ill flavoured, and indigestible ; 

 pbtatoe fed, it is loose, insipid, weighs 

 light, and wastes much in cookery. To 



