A SELF-SUPPORTING HOME 



of poultry and eggs, why not of pork? On 

 this line of reasoning our pigs are fed. No hor- 

 rible, half-mouldy swill barrel stands around. 

 Waste matter, such as vegetable peelings, 

 small potatoes, apples, and other unmarket- 

 able products, corn stalks, or hay cut into 

 inch lengths, and a small quantity of salt 

 are all boiled in a feed stove until quite ten- 

 der. Then shorts, middlings, crushed oats, 

 or bran are stirred into it and left to steam 

 and become cold. Skim-milk and butter- 

 milk, when there is any to spare, also go 

 to the pig; but no fat or flesh meat of any 

 description. 



Mature stock have a pailful of such feed 

 night and morning, with a milk or milk-and- 

 water drink, and some chopped fodder at 

 noon. Water stands before them all the 

 time in one of the cement troughs, into which, 

 twice a week, a pailful of coal or wood ashes 

 is put, which affords the pig much pleasure 

 as well as aiding digestion. Once a week 

 half an ounce of sulphur and a pint of char- 

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