472 MODERN FARRIER. 



the surface of tlie ground, and the sties somewhat 

 elevated above the yards. It is necessary also that 

 there should be a number of divisions, in order to 

 keep the different kinds of hog stock separate, as 

 there should never be too great a number kept to- 

 gether, it being found by experience that they 

 thrive and fatten better where the numbers are 

 small, and as nearly as possible similar in the sizes. 

 Suitable divisions are consequently to be formed for 

 female hogs when with the boar ; others for breed- 

 ing swine, as well as for their farrowing in ; and still 

 others for properly weaning the young pigs in, for 

 keeping the store pig stock in, and for fattening the 

 hogs of proper ages in. Where the nature of the 

 situations will admit of it, the areas or yards should 

 be pretty extensive. And in cases where it can be 

 done, it is of vast advantage to have water conveyed 

 through them, as it serves not only to keep them 

 clean with greater ease and facility, but answers a 

 varietv of other beneficial intentions. 



All pig-sties should be provided with rubbing- 

 posts, without which the animal is usually dirty, 

 dull, and ragged. 



26. Fattening Savine. 



The fattening of hogs is a business usually per- 

 formed at two different times of the year, as in Oc- 

 tober and February or March ; the former is how- 

 ever, the most principal period.* In this system, 

 various substances have been recommended ; but 

 those most commonly employed are some sort of 

 farinaceous material, with skimmed milk, and dairy 

 or other kinds of wash. For the smaller sorts of 

 fattening hogs, coarsely ground oats mixed with 

 these washes are excellent. Barley-meal and pol- 

 lard are likewise frequently made use of for tlie | 

 purpose, with much success. The meals of peas ' 

 and beans, when given in sufficient proportions for 



I 



