THE KAZORBACK 129 



in ordinary times. During this time he has 

 eaten, of things which might possibly have been 

 sold, perhaps five dollars' worth. At 250 days, 

 with a gain of one pound a day, he is worth, one 

 year with another, $12.50. This is putting it 

 too low for my market, but it gives a profit of 

 not less than $6 a head after paying freight and 

 commissions. It is, then, only a question of how 

 many to keep and how to keep them. To answer 

 the first half of this question I would say, Keep 

 just as many as you can keep well. It never 

 pays to keep stock on half rations of food or 

 care, and pigs are not exceptions. In answering 

 the other half of the question, how to keep them, 

 I shall have to go into details of the first build- 

 ing of a piggery at Four Oaks. 



As in the case of the hens, I determined to 

 start clean. Hogs had been kept on the farm 

 for years, and, so far as I could learn, there had 

 been no epizootic disease. The swine had had 

 free range most of the time, and the specimens 

 which I bought were healthy and as well grown 

 as could be expected. They were not what I 

 wanted, either in breed or in development, so 

 they had been disposed of, all but two. These 

 I now consigned to the tender care of the butcher, 

 and ordered the sty in which they had been kept 

 to be burned. 



I had planned to devote lot No. 2 to a pig- 

 gery. There are five acres in this lot, and I 

 thought it large enough to keep four or five 



