Lrce, Slock* Swine Methods of fattening of, 739 



had recourfe to for the fummer as well as winter food of thefe animals. It is re 

 commended by Mr. Young, that the yards of the hog-flies fhould have gatcsfuf- 

 ficiently large for bringing in carts loaded with the different articles of both food, 

 floors, and litter, as well as for removing the manure that is made. 



In this management, inftead of a few fows only being kept, as was ufual in com-&amp;gt;. 

 bination with the dairy fyftem, great numbers may be maintained, and a great 

 many young pigs be raifed. But in order to derive the great eft advantage from 

 this fyftem of hog-management, Mr. Young thinks it fhould as much as pofliblc 

 be fo contrived that the fows only pig twice in the year, as has been mentioned 

 above; as by this means they will IC never be a long and expeniive feafon for rear 

 ing the pigs before they are put to the ftaple food of clover or potatoes, &c. But 

 thiscircumftance is much removed by the provifion of crops raifed exprefsly for 

 fwinc.&quot; 



In this fcheme of keeping fwine, the fales for lean hogs mould, he obferves, an 

 nually take place in October, the litters of April being then difpofed of as ftores, 

 and thofe of Auguft kept till the fame period in the following year, in order to be 

 fold as baconcrs, when none are fattened on the farm. 



The expenfe of keeping all forts of ftore-fwine muft obviouflyvary confiderably, 

 accord l ng to the convenience of procuring their food, and the excellence of the 

 management that is purfued. In fuckling-fows it as been cftimated upon the ave 

 rage at from eighteen pence to three millings the week, and while in pig at from 

 one milling to eighteen pence; weaned pigs at firft from one (hilling and fixpence 

 to two millings and fix-pence per head, and afterwards till they are become fully 

 grown at from one to two (hillings each per week. Such calculations muft, how* 

 ever, be liable to differ greatly in different cafes. 



The breeding of pigs is a fyftem that defcrvcs the farmer s attention, not only as 

 obtaining his pig-ftock at a much cheaper rate than by purt haling at the markets, 

 but as being certain of having them more healthy and well fed, confequently fuch 

 as will anfwer much better in their growth and fattening afterwards. 



The fattening of hogs is a bufinefs ufually performed at two different feafons 

 of the year, as in October and in February or March: the former is, however, 

 the moft principal period. In this management various fubftances have been 

 recommended ; but thofe moft commonly employed are fome fort of farinaceous 

 material, with fkimmed milk, and dairy or other kinds of wafii. For the fmaller 

 forts of fattening hogs, coarfely ground oats, mixed, with thefe wafiies, are ex- 



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