DAIRY HUSBANDRY. 347 



the Neapolitan, and a boar which he had imported from the 

 United States. They were customarily killed at one year old, 

 weighing from fifteen to seventeen score pounds. Some which 

 I saw at two years old, he calculated would weigh thirty-five 

 score. He has killed some which weighed thirty-six score. 

 These are very extraordinary weights. His hogs go in the pas 

 ture from April until October, and have no other feed. In the 

 autumn they are put up, and fatted with steamed potatoes, mixed 

 while warm with barley meal. Twelve gallons of barley meal 

 he deems sufficient for fattening a hog fed in this way. They 

 are watched by a hind, who supplies them as often as their 

 troughs are empty, and as he can induce them to eat. His 

 practice corresponds with that of a successful farmer in Ver 

 mont, which I shall detail to my readers. His hogs were kept 

 in his pastures from spring until autumn, during the grass season, 

 without other food than, at night, the slops or refuse of the dairy. 

 In the autumn they were brought into warm styes, and were 

 continued to be fed upon hay, chopped and steamed for them, 

 with a very small quantity of corn meal mixed with it. In this 

 way he made excellent hogs, and at a cheap rate. One acre of 

 land \vas sufficient to support six hogs. He occasionally changed 

 their pasture. He deemed hogs kept in this way a more profit 

 able stock than sheep, a discovery which, I think, will surprise 

 many feeders of swine. 



CIX. DAIRY HUSBANDRY. 



England has long been celebrated for its dairy products, at 

 least for the quality of its cheese ; and this is often of a superior 

 description. 



1. BUTTER. The butter in England is, much of it, delicious, 

 especially that which is made in private families, where it is 

 churned from new and sweet cream every morning, and brought 

 fresh from the churn to the breakfast table ; and more particu 

 larly when the butter is made from the cream, of an Alderney 



