488 EUROPEAN AGRICULTURE. 



heather upon it were very large, it could scarcely be expected 

 that such a process of profit was applicable to a large extent. 



The farm is not in what would be called &quot; pink style,&quot; and 

 nothing is done for show. The fixtures, though very conve 

 nient, are of a plain and inexpensive character. He keeps 150 

 head of neat stock ; he raises all his calves ; he fats a large 

 number of swine, of which he has an excellent breed, being a 

 mixture and cross of the Essex, the Neapolitan, and a boar pro 

 cured from the United States, which appeared to be a chance 

 animal with excellent points. His cattle are of the improved 

 Durham, which seemed not the kind best adapted to the short 

 pastures of the country, and were not in good condition, having, 

 as he said, suffered from the extreme drought which had pre 

 vailed during the summer, and of which it was quite evident 

 the stock in all that country had felt the severity. 



His stock are kept in the house the greater part of the year, 

 and fed upon steamed food. His swine are generally killed at one 

 year old, and weigh from fifteen to seventeen scores of pounds ; 

 and when kept until two years old, he calculates them to weigh 

 about thirty-five scores of pounds. He has killed those which 

 weighed thirty-six score. They run in the pasture upon grass only, 

 &quot; with no meat,&quot; that is, no grain or meal, from April until 

 October. They are then put up and fed with steamed potatoes, 

 mixed with barley meal, and given to them while warm ; and 

 twelve gallons of barley meal are deemed sufficient for the fattening 

 of a hog. His swine, when put up for fattening, are fed several 

 times a day. Indeed, the hind watches them constantly, and 

 supplies them with food as often as their troughs are emptied. 



The cattle are tied in stalls with chains. Provision is made, 

 by a movable trough, to let in water to them, so that they are 

 not turned out except for occasional airing. The stable and 

 barns are upon the side of a hill, and the cattle are kept upon a 

 lower story. 



The upper part of the barn is devoted to the washing and 

 steaming of the food ; for all of it, the chaff as well as the vege 

 tables, are steamed for the stock. The turnips and potatoes are 

 placed in a large trough or tub, directly under a full current of 

 Avater, coming from a drained field, which falls some short dis 

 tance directly upon them, and immediately passes off, carrying 

 the dirt with it. The potatoes are steamed in barrels. The 



