THE SOW ; SELECTION AND MANAGEMENT I3I 



that has had the run of a good clover field or other pas- 

 ture in summer, or is given salt, charcoal, or other simi- 

 lar condiments in winter, where a nutritious, succulent 

 diet is not available, is less liable to evince a cannibalistic 

 tendency. It is said that the wild sow, so far as is 

 known, never devours her young. 



When rational preventive measures have not been used 

 and the sow begins to attack her pigs the following- 

 treatment, proposed in the National Stockman, may be 

 given : "Give her pork enough to satisfy her, and salt 

 pork is better than fresh, as it will take less. The salt is 

 laxative and will cause her to drink more water, which 

 will tend to allay the fever. Cut thin slices of pork and 

 begin feeding them to her one at a time until she will 

 eat no more, and she w^ill let the pigs alone afterward." 



FEEDING AFTER FARROWING 



If a sow has been fed so that she will have enough 

 milk for her pigs they are in less danger of being injured 

 or killed, as they will satisfy themselves and lie down 

 quietly together to sleep, while the pigs of a sow scant 

 of milk will be hungry and constantly working at her. 

 and by their restlessness subjecting themselves to danger 

 in various ways. A sow properly fed at time of pigging 

 will likewise usually lie far more quietly and will en- 

 danger her pigs less by frequent getting up and down. 

 This, again, does not mean hearty feeding. Usually 

 for the first 24 hours after farrowing no feed should be 

 given, nor. as a rule, is it wanted, but the sow should 

 be provided wM'th lukewarm (never very cold) water. 



